Paper 2, Unit 2 Flashcards
Nutrition
1
Q
What is the primary goal of dietary management in diabetes?
A
To maintain normal blood glucose levels and prevent complications.
2
Q
Which type of carbohydrates should be limited in a diabetic diet?
A
Simple carbohydrates (e.g., sugar, sweets).
3
Q
Name two carbohydrate-rich foods recommended in a diabetic diet.
A
Whole grains and legumes.
4
Q
Why is fiber important in the diet of a diabetic patient?
A
Fiber slows glucose absorption and improves glycemic control.
5
Q
Which sweeteners are generally recommended for diabetics?
A
Non-nutritive sweeteners like aspartame and stevia.
6
Q
What is the dietary approach recommended for hypertension?
A
DASH diet (Dietary Approaches to Stop Hypertension).
7
Q
Name a key mineral involved in lowering blood pressure.
A
Potassium.
8
Q
What food items are restricted in a hypertension diet?
A
Sodium-rich foods like pickles, canned foods, and salty snacks.
9
Q
Why is sodium restricted in hypertension?
A
Excess sodium increases blood volume and pressure.
10
Q
What nutrients are commonly restricted in a renal diet?
A
Protein, sodium, potassium, and phosphorus.
11
Q
Why is protein restricted in chronic kidney disease?
A
To reduce the accumulation of nitrogenous waste.
12
Q
Which foods are high in potassium and should be limited in renal disease?
A
Bananas, oranges, potatoes, and tomatoes.
13
Q
What is the fluid recommendation for a patient with kidney failure?
A
Restricted as per urine output and medical advice.
14
Q
What type of foods should be avoided in a peptic ulcer?
A
Spicy, fried, and acidic foods.
15
Q
Why is milk not recommended as a treatment for ulcers?
A
Milk stimulates acid secretion after an initial soothing effect.
16
Q
Name two foods that help soothe the stomach lining in ulcer patients.
A
Banana and oatmeal.
17
Q
Why is protein intake moderated in hepatic encephalopathy?
A
To prevent ammonia accumulation.
18
Q
What type of protein is preferred in liver disorders?
A
Vegetable protein.
19
Q
Which vitamin is often deficient in liver diseases?
A
Vitamin K.
20
Q
Which fats are beneficial for heart health?
A
Monounsaturated and polyunsaturated fats.
21
Q
What type of diet is ideal for cardiovascular disease patients?
A
Low saturated fat, low cholesterol, high fiber diet.
22
Q
Which foods should be avoided in a cardiac diet?
A
Red meat, butter, and processed foods.
23
Q
A
24
Q
What is diabetes mellitus?
A
“A metabolic disorder where the pancreas cannot produce insulin or the body cannot effectively use insulin, leading to high blood glucose.”
25
What are the three main types of diabetes?
"1. Type 1 (IDDM – Insulin-dependent). 2. Type 2 (NIDDM – Non-insulin dependent, linked to obesity/lifestyle). 3. Gestational (occurs during pregnancy)."
26
What causes Type 2 diabetes?
"Genetic factors, inactive lifestyle, obesity, and unhealthy eating habits."
27
What is hyperglycemia?
"Abnormally high blood sugar levels due to impaired insulin function."
28
What are the ""3 Ps"" of diabetes symptoms?
"Polyuria (excessive urination), Polydipsia (excessive thirst), Polyphagia (increased hunger)."
29
What is ketoacidosis?
"A dangerous condition where the body breaks down fat too quickly, producing ketones that acidify the blood."
30
What is the normal range for fasting blood glucose (mg/dL)?
"100 or below (Normal: <100, Prediabetes: 100-125, Diabetes: ≥126)."
31
How does insulin function in the body?
"Produced by pancreatic beta cells, it helps glucose enter cells for energy production."
32
What is the role of dietary fiber in diabetes management?
"Slows glucose absorption, increases satiety, and helps maintain gut integrity (30-40g/day recommended)."
33
Why are complex carbs better than simple sugars for diabetics?
"They digest slowly, preventing rapid blood sugar spikes."
34
What is the glycemic index (GI)?
"A measure of how quickly a food raises blood sugar (Low: ≤55, Medium: 56-69, High: ≥70)."
35
Name three low-GI foods.
"Apples (39), lentils (32), soybeans (18)."
36
Name three high-GI foods.
"White rice (89), potatoes (78), corn chips (72)."
37
What is the ideal macronutrient ratio for diabetics?
"60-70% carbs, 15-20% protein, 15-25% fat (focus on healthy fats like PUFA/MUFA)."
38
Why should diabetics avoid trans fats?
"They increase bad cholesterol (LDL) and cardiovascular risk."
39
What is the daily cholesterol limit for diabetics?
"<200 mg/day."
40
How does gestational diabetes affect pregnancy?
"Increases risk of high birth weight and future Type 2 diabetes in mother/child."
41
What dietary adjustments help manage gestational diabetes?
"Balanced carbs, frequent small meals, and monitoring glycemic load."
42
What is nephropathy?
"Kidney damage caused by prolonged high blood sugar, leading to waste buildup."
43
What is retinopathy?
"Eye damage due to diabetes, potentially causing vision loss."
44
What is the normal GFR (kidney function) value?
"≥90 mL/min (values ≤60 indicate kidney dysfunction)."
45
What is BUN
and what does it measure?
46
What is creatinine clearance?
"A test comparing urine and blood creatinine levels to assess kidney filtration rate."
47
Why restrict protein in kidney disease?
"To reduce urea production and ease kidney workload (0.55–0.6g/kg body weight recommended)."
48
What electrolytes are monitored in kidney disease?
"Sodium, potassium, chloride, and phosphate (imbalances indicate kidney dysfunction)."
49
What is hyperkalemia?
"Dangerously high potassium levels (restrict to 40–70 mEq/day in advanced kidney disease)."
50
What is the sodium limit for kidney patients?
"2–6g/day (lower for hypertension)."
51
What is the fluid intake rule for kidney patients?
"400–600mL/day + urine output (adjust for humidity/activity)."
52
What foods are high in potassium (to avoid in kidney disease)?
"Bananas, oranges, potatoes, tomatoes."
53
What is the renal diet’s calorie recommendation?
"30–35 kcal/kg body weight/day."
54
What is acute kidney failure?
"Sudden loss of kidney function due to damage, causing waste retention."
55
What is celiac disease?
"An autoimmune disorder where gluten damages the small intestine, impairing nutrient absorption."
56
What foods must celiac patients avoid?
"Wheat, rye, barley, and oats (all gluten-containing products)."
57
What is lactose intolerance?
"Inability to digest lactose due to lactase enzyme deficiency."
58
What are symptoms of lactose intolerance?
"Bloating, diarrhea, gas, and abdominal pain after dairy consumption."
59
How is lactose intolerance managed?
"Lactase supplements (e.g., Lactaid), lactose-free dairy, or fermented dairy (yogurt)."
60
What is steatorrhea?
"Fatty stools due to fat malabsorption (e.g., in cystic fibrosis or pancreatic disorders)."
61
Why is whole milk better tolerated than skim milk in lactose intolerance?
"Slower gastric emptying reduces symptoms."
62
What are probiotics
and how do they help lactose intolerance?
63
What is the role of the jejunum in absorption?
"Primary site for nutrient absorption; damage (e.g., celiac disease) causes malabsorption."
64
What causes primary lactase deficiency?
"Genetic decline in lactase production after childhood."
65
What are ""high biological value"" proteins?
"Proteins with all essential amino acids (e.g., eggs, lean meat, fish)."
66
What are ""low biological value"" proteins?
"Proteins missing some essential amino acids (e.g., grains, legumes)."
67
Why are small
frequent meals recommended for malabsorption disorders?
68
What is the link between obesity and Type 2 diabetes?
"Excess fat increases insulin resistance."
69
What is the HbA1c test?
"Measures average blood sugar over 3 months (Diabetes: ≥6.5%, Prediabetes: 5.7–6.4%)."
70
What is the oral glucose tolerance test (OGTT)?
"Measures blood sugar after fasting and drinking glucose solution (Diabetes: ≥200 mg/dL at 2 hours)."
71
What are artificial sweeteners
and why are they used in diabetes?
72
What is the role of turmeric in diabetes?
"May lower cholesterol and improve insulin sensitivity."
73
What is the ""exchange system"" in diabetic diets?
A method to swap foods with similar carb/protein/fat content for meal planning flexibility.
74
Front
Back
75
Why is post-surgery nutrition critical?
"To compensate for pre-surgery dietary deficits, promote wound healing, and restore nitrogen balance."
76
How much protein should a post-surgery patient consume daily?
"100–120g (twice the normal requirement) to restore nitrogen balance."
77
What are high biological value (HBV) proteins?
"Proteins with all essential amino acids (e.g., eggs, milk, meat)."
78
Why are HBV proteins preferred post-surgery?
"They are fully utilized by the body for tissue repair."
79
How are fluids and electrolytes managed post-surgery?
"Administered parenterally (IV) if oral intake isn’t possible within 48–72 hours."
80
What is tube feeding used for?
"When oral feeding isn’t possible after 48–72 hours post-surgery."
81
What is a gastrectomy?
"Surgical removal of all or part of the stomach."
82
Why must vitamin B12 be injected after gastrectomy?
"Stomach removal impairs intrinsic factor production, needed for B12 absorption."
83
What diet is recommended after mouth surgery (e.g. tooth extraction)?
"Fluid diet for 1–2 days, then soft foods for 2–3 weeks."
84
Why do burn patients need high protein?
"To compensate for massive protein and fluid loss through burned skin."
85
What defines fever?
"Elevated body temperature (>37°C) due to infection or illness."
86
How does BMR change with fever?
"Increases by 7% per 1°F (13% per 1°C) rise in body temperature."
87
What are exogenous causes of fever?
"Bacterial/fungal infections (e.g., typhoid, malaria)."
88
What are endogenous causes of fever?
"Antigen-antibody reactions, malignancies, graft rejection."
89
Name types of fever.
"Short-duration (cold, flu), chronic (TB), intermittent (malaria)."
90
Why are vitamin needs increased during fever?
"Higher BMR raises demand for B-complex vitamins and vitamin A."
91
How should food be timed during fever?
"Small meals every 2–3 hours to avoid overtaxing digestion."
92
What diet is recommended for typhoid?
"High-calorie, high-protein, low-fat, low-fiber, bland foods (e.g., clear fluids → soft foods)."
93
How is typhoid transmitted?
"Fecal-oral route (contaminated food/water)."
94
What causes fluid loss in typhoid?
"Diarrhea, vomiting, and perspiration."
95
What are typhoid symptoms?
"Graded fever, abdominal pain, cramps, diarrhea, anorexia."
96
Why use medium-chain triglycerides (MCTs) in typhoid diet?
"Easier digestion (small intestine is inflamed)."
97
What defines tuberculosis (TB)?
"Infectious disease caused by Mycobacterium tuberculosis, often affecting lungs."
98
What diet helps TB patients?
"High-calorie, high-protein, vitamin/mineral-rich, soft foods."
99
Why increase calories in TB?
"Chronic wasting requires +300–500 kcal/day to restore weight."
100
Which vitamin is critical for TB recovery?
"Vitamin A (metabolism is impaired) and B-complex (supports energy needs)."
101
Why emphasize calcium in TB?
"Aids healing of tubercular lesions in bones/organs."
102
What is obesity?
"Excessive fat accumulation impairing health (BMI ≥30)."
103
What diseases are linked to obesity?
"Diabetes, hypertension, heart disease, sleep apnea, osteoarthritis."
104
Calculate BMI.
"Weight (kg) / [Height (m)]². Normal: 18.5–24.9; Obese: ≥30."
105
What diet is advised for obesity?
"Limit processed foods, fats, sucrose, alcohol; increase whole foods."
106
Define malnutrition.
"Deficiency/excess/imbalance of nutrient intake (includes undernutrition and overnutrition)."
107
What is undernutrition?
"Insufficient food intake leading to deficiencies (e.g., stunting, wasting)."
108
What is wasting?
"Low weight-for-height (severe weight loss, e.g., from diarrhea)."
109
What is stunting?
"Low height-for-age (chronic malnutrition)."
110
What is micronutrient deficiency?
"Lack of vitamins/minerals (e.g., iron, vitamin A)."
111
What is kwashiorkor?
"Protein deficiency with edema, hair loss, fatty liver (ages 1–3)."
112
What causes kwashiorkor?
"Diet severely lacking protein despite adequate calories."
113
What is marasmus?
"Severe calorie/protein deficiency causing muscle wasting, thin appearance."
114
What is marasmic kwashiorkor?
"Combination of wasting (marasmus) and edema (kwashiorkor)."
115
How to manage underweight patients?
"High-calorie, high-protein, high-fat diet with frequent small meals."
116
How much protein is needed for weight gain?
"1.2g/kg (vs. 1g/kg) to build tissue."
117
Why avoid fluids before meals in underweight patients?
"To prevent reduced food intake."
118
How to stimulate appetite in underweight patients?
"Regular exercise, emotional support, avoid constipation."
119
What foods should underweight patients avoid?
"Synthetic drinks, alcohol, excess tea/coffee (reduce appetite)."
120
What is PEM?
"Protein-energy malnutrition (includes kwashiorkor, marasmus)."
121
Why use soups/juices between meals for underweight patients?
"Boost calorie intake without reducing main meals."
122
What are symptoms of lactose intolerance?
"Bloating, diarrhea, gas after consuming dairy."
123
How to manage lactose intolerance?
"Use lactase enzymes (Lactaid), lactose-free dairy, or fermented milk (yogurt)."
124
Why is whole milk better tolerated than skim milk in lactose intolerance?
"Slower gastric emptying reduces symptoms."
125
What causes primary lactase deficiency?
"Genetic decline in lactase production after childhood."
126
What is celiac disease?
"Autoimmune disorder triggered by gluten (wheat, rye, barley)."
127
How to manage celiac disease?
"Strict gluten-free diet to heal intestinal damage."
128
What is steatorrhea?
"Fatty stools due to fat malabsorption (e.g., cystic fibrosis)."
129
Why are probiotics useful for lactose intolerance?
"They aid lactose digestion in the gut."
130
What is the role of fiber in post-surgery diets?
"Avoid initially (low-fiber), then reintroduce to prevent constipation."
131
Why restrict fat in typhoid diets?
"Impaired digestion due to inflamed small intestine."
132
What electrolytes are lost in burns?
"Sodium, potassium (replaced via IV fluids)."
133
How to prevent constipation in underweight patients?
Adequate fluids, fruits, and exercise.
