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RD Exam > RD definitions > Flashcards

RD definitions Flashcards

1
Q

How are fat soluble vitamins absorbed, transported, and stored

A

Fat soluble vitamins are absorbed like fat into the lymphatic system, then blood. Transported with protein carriers. Stored in liver or fatty tissue

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2
Q

How are water soluble vitamins vitamins absorbed, transported and stored

A

Water soluble vitamins are absorbed directly into blood. Travel freely throughout body. Excess is excreted through the kidneys

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3
Q

Vitamin A deficiency symptoms

A
  1. Night blindness
  2. Xerophthalmia and blindness
  3. impaired growth of teeth and bone
  4. impaired cell differentiation and gene regulation
  5. damaged immune function
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4
Q

Vitamin A toxicity is dangerous for what population?

A

Pregnant women- can cause injury to fetus. Also harmful to infants and children

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5
Q

Name key antioxidant vitamins and mineral

A

Antioxidant vitamins: Beta carotene, Vitamin E and C

Mineral: Selenium

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6
Q

Good sources of vitamin D

A
  1. sardines
  2. salmon
  3. enriched cereal
  4. tuna
  5. fortified milk
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7
Q

Vitamin K deficiency and toxicity symptoms

A

deficiency- bruising and abnormal bleeding due to its role in blood clotting. Deficiency can decrease bone density- lead to increase risk for osteoporosis.
Toxicity: can block the effect of anticoapulante medications. Toxicity is rare

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8
Q

Vitamin C deficiency symptoms

A

weakness, anemia, gum disesase, skin problems, joint pain, slow wound healing

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9
Q

Symptoms of vitamin A toxicity

A

nausea, abdominal cramps, diarrhea, rashes and interefere with medical therapies

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10
Q

Factors that affect BMR

A
  1. Sex- males is higher
  2. Age-d eclines with age
  3. pregnancy- higher
  4. Fever and trauma- higher
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11
Q

How much water loss due to insensible losses

A

cant be directly measured.

loss range from 0.8- 1.2 L

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12
Q

What is sensible water loss?

A

water that is lost through sweat, urine and feces

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13
Q

How are eggs graded?

A

Candling. shell color and size are not considered

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14
Q

What nutrition is found in egg whites and egg yolks

A

egg whites: fat-free source of protein. Good source of niacin, riboflavin, potassium and magnesium.
Egg yolk: eggs fat source, vitamin A, D, and E, and zinc. Source of cholesterol

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15
Q

Maillard Reaction

A

Its the nonenzymatic browning process that contribues to the flavor, color and nutrient quality

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16
Q

Name different additives

A
  1. preserves
  2. antioxidants
  3. coloring agents
  4. sweetners
  5. flavoring
  6. emulsifiers and stabilizers
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17
Q

Who at risk for folate defieincy

A
  1. pregant
  2. infants/young children
  3. women of reproductive age
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18
Q

Factors that affect folate values

A
  1. pregnancy (3rd trimester)
  2. smoking
  3. vitamin B12 deficiency
  4. Iron deficiency
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19
Q

symptoms of thiamin deficiency

A

edema, muscle wasting, enlarged heart, heart failure, poor short-term memory, weight loss

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20
Q

Whats distribution range for carb, fat and protein

A

carbs: 45-65%
Fat: 20-35%
Protein: 10-35%

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21
Q

what is RDA for carbs in adults? and during pregnancy and lactation

A 
Adults:
130 grams/day
Pregnant:
 175 g/day
Lactating:
210 g/day
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22
Q

Name the 4 types of dietary fatty acids

A
  1. saturated fatty acids
  2. monounsaturated fatty acids
  3. polyunsaturated fatty acids
  4. trans fatty acids
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23
Q

Describe role of sodium in the body

A

Along with chloride, sodium is a principle ion in the extracellualar compartment, including plasma, interstitial fluid and transcelluar fluid.

Sodium important for membrane potentional, nutrient absorption and transport and BP

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24
Q

Symptoms of zinc deficiency

A
  1. growth retardation
  2. alopeacia
  3. diarrhea
  4. eye and skin lesons
  5. impaired appetite
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25
Q

Name the micronutrients and macronutrients that affect bone health

A
  1. Vitamins A, D, K, C
  2. calcium, phosphorus, magnesium
  3. Protein
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26
Q

Name the ranges for cholesterol levels

A

optimal: LDL< 100 mg/dl & total cholesterol < 160 mg/dl

Desirable: LDL 100-129 mg/dl; total cholesterol 160-199 mg/dl

Borderline high risk: LDL 130-159 mg/dl; total cholesterol 200-239 mg/dl

High risk: LDL >160 mg/dl; total cholesterol > 240 mg/dl

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27
Q

Sources of omega 3 FAs

A

Linolenic acid: oils, nuts and seeds, soybeans

EPA and DHA: milk, fish and seafood (sea bass, oyster, salmon)

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28
Q

Rules for following Kosher diet

A

(jews). Pork not allowed, only Kosher meats. Animals must have split hooves and chew their cud. Blood must be drained. Milk and meat cant be eaten or prepared in same meal

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29
Q

classification of carbs

A

monosacchariedes, disaccharides, polysacharrides

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30
Q

Which are monosacchariedes

A

glucose, fructose and galactose

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31
Q

Which are disaccharides

A

sucrose (glucose + fructose, maltose (glusose + glucose) and lactose (glucose + galactose)

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32
Q

Which are polysacchariedes

A

starch, fiber and glycoogen

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33
Q

function of insoluble fiber

A

acts like a sponge in body by absorbing water. Makes stools and helps prevent constipation.

whole wheat and rye

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34
Q

What is function of solulbe fiber

A

dissolves in water.

sources: beans, peas, lentils, oats, rice bran and oranges

35
Q

Role of phospholipids in foods

A

Emulsifier. most common is lecithin which is found in egg yolks

36
Q

Name the essential amino acids

A

9 of them: Histidine, isoleucine, leucine, lysinse, methionine, phyenylalanine, threonine, tryptophan and valine

37
Q

Name fat soluble and water soluble vitamins

A

fat soluble: A, D, E, and K (toxic if consumed in excess)

Water soluble: Vitamins C and B comples

38
Q

which bacteria can withstand stomach acid?

A

H. pylori

associated with peptic ulcers

39
Q

flow of food through digestive tract

A

food bolus enters the mouth and passes into esophagus. Enters stomach via the cardiac sphincter. Leaves via pyloric valve and crosses into small intestine. Moves through duodenum, jejunum, and ileum. Then enters large intestine (colon) and leaves via the rectum

40
Q

Name the contraction patterns of digestive system

A

esophagus: peristalic contractions

small intestine: segmentation ( phases of relaxation and contraction help churn contents

41
Q

Name function of gastrin, pepsinogen and bicarbonate

A

Gastrin: stimulates gastric acid sectretions
Pepsinogen: cleaved to activate pepsin, which aids in protein digestion
Bicarbonate: buffer to prevent HCL from damaging stomachs epithelium

42
Q

Diagnostic criteria for metabolic syndrome

A

Must meet 3 of following criteria:

  1. abdominal obesity (greater than 40 for men, greater than 35 for womenn
  2. TG of 150 mg/dl or higher
  3. HDL < 40 mg/dl in men or < 50 mg/dl in women
  4. systolic BP (top number) of 130 or greater or diastloic of 85 or greater
  5. FBG of 100 mg/dl or greater
43
Q

what is metabolic acidosis?

A

when the body has lost excess amount of bicarbonate. The bodys pH decreases, due to high level of hydrogen ions

commonly seen in patients experiencing diarrhea

44
Q

What is metabolic alkalosis?

A

concentration of hydrogen ions is lower and bicarbonate concentrations rise, causing increase in pH.

common causes: vomiting and excessive ingestion of antacids

45
Q

Name products of glycolsis

A

two ATP and two NADH

46
Q

Name deficiency associated with spina bifida

A

folic acid deficiency.

folic acid requried for DNA synthesis

47
Q

Name common chemicals assoicated with vasoconstriction and effect on body

A

Vasoconstictors: norepinephrine, serotonin, vasopressin and angiotension II

48
Q

Hydration goals before, during and after exercise

A

Before: consume 5-10 ml/kg, 2-4 hours before exercise

during: drink enough to replace sweat losses to limit total deficit to <2% BW
after: 1.25-1.5 L fluid for every 1 kg BW lost

49
Q

which age group has the highest energy needs?

A

Infants: 90-120 kcal/kg

50
Q

recommended protein intake for infants
0-6 months?
7-12 months?

A

0-6 months: 9.1 g/d

7-12 months: 11 g/d

51
Q

Name medications that may interact with St. John’s Wart

A
  1. anticoagulants
  2. antidepressants
  3. cancer drugs
  4. cholesterol lowering drugs (statins)
  5. diabetes meds
  6. digotoxin (digitalis) -treats heart problems
  7. immunosuppressants
  8. anti-seizure meds
  9. Nifedipine and verapamil (treat high BP or heart problems)
  10. omeprazole (acid reducer)
  11. talinolol (beta blocker used for high BP)
52
Q

herbal supplements may interact with which OTC drugs

A

aspirin, pseudoephedrine (decongestant) and fexofenadine (allegra)

53
Q

Name foods high in vitamin A

A

sweet potatoes, liver, spinach, orange and yellow F&V

54
Q

Food sources high in iron

A

fortified cereal, lysters, liver, beans, lentils, tofu, sardines

55
Q

Amount of grams of carbs for infants
0-6 months
7-12 months

A

infants
0-6 months: 60 g/d
7-12 months: 95 g/d

56
Q

A patient is admitted to the hospital for surgery. All of their postoperative lab values are normal, with no abnormlates in their assessment. On your 3-day check up, you notice their blood pressure has increased, their skin is very moist, they have edema in their legs and their eyes are puffy and swollen.

what is a possible nutrition-related cause in status change?

how should RD intervene?

A

May be due to OVERHYDRATION.

symptoms should be noted in their chart.

If they are experiencing overhydration, their fluid needs should be recalculated and communicated to the medical team

57
Q

what is target HgB A1C for diabetics?

A

under 7%

58
Q

common symptoms of hypoglycemia

A

sweating, tremors, anxiety, tachycardia, hunger, weakness, headaches, confusion

59
Q

Name the government food and nutrition assistance programs available to the public

A

WIC, SNAP, NSLP, school commodity supplement food program and temporary assistance to needy families

60
Q

Name the federal agencies that oversee food safety in the US

A

FDA, CDC, food safety inspection service

61
Q

food sources of gluten that should be avoided by a person with a gluten allergy

A

wheat, farina, semolina, couscous, spelt, beer, jelly beans, hard candies, gelatinized starch, vegetable gum

62
Q

what foods to limit with PKU

A

meat, dairy, bread and pasta. consume low-phe foods, F&V

63
Q

Foods that patients with GERD should avoid

A

fatty foods, mint, alcohol, chocolate, citrus juices, tomato products and spicy foods

64
Q

What is drug-nutrient interaction for persons taking statins or cyclosporine

A

grapefruit and grapefruit juice.

grapefruit contains naringenin, which can inhibit metabolic enzymes

65
Q

Normal lab values for hematocrit for men and women

A

Men: 38.8-50
women: 34.9-44.5

66
Q

Stages of change.

Name and explain each

A
  1. Precontemplation: not accepted or acknowledge health risk or need to change
  2. contemplation: recognized they have problem, but not sure how or when to begin to address
  3. preparation: creating an action plan
  4. action: moving forward and are implementing behavior change
  5. maintenance: sustained changes for more than 6 months
67
Q

The four key messages from MyPlate

A
  1. all food and beverage choices matter-focus on variety, amount, and nutrition
  2. choose eating style low in saturated fat, sodium and added sugars
  3. make small changes to create a healthier eating style
  4. support healthy eating for everyone
68
Q

what constitutes significant weight loss?

A
  1. > = 1-2% BW in 1 week
  2. > =5% BW in 1 month
  3. > = 7.5% BW in 3 months
  4. > = 10% BW in 6 months
69
Q

SNAP eligibility requirements

A
  1. live in state where applying
  2. net income at or below the poverty level
  3. work more than 20 hrs per week for 3 months

based on income, household size, assets, housing costs,

70
Q

vitamin deficiency associated with pellagra

A 
vitamin B3 (niacin)
the 4 D's: dementia, dermatitis, diarrhea, death
71
Q

US dietary guidelines for sodium

A

limit intake to 2300 mg or less/day

72
Q

risk factors for developing CHD

A
  1. age- Male > 45 yrs, Female > 55 years
  2. family history of CHD
  3. cigarette smoking
  4. HDL < 40 mg/dl
  5. HTN: > 140/90
  6. DM
  7. sedentary
    8 obesity
73
Q

Optimal level of LDL

A

LDL < 100 mg/dl

74
Q

Nutrition management for kidney stones

A
  1. daily urine volume > 2 L
  2. calcium based on age
  3. avoid high-oxalate foods
  4. reduce sodium intake
  5. not exceed vitamin c intake of 500 mg/d
75
Q

define low food security and very low food security

A

low food security: reduced quality, variety or desirability of diet. little or no indication of reduced food intake

very low food security: multiple disruptions in eating pattern and reduced food intake

76
Q

What are the biomarkers for iron-deficiency anemia

A
  1. HCT
  2. ferritin
  3. iron
  4. total iron-binding capacity
77
Q

explain the laboratory test serum albumin

A
  1. albumin is a protein made by the liver.
  2. test measures the amount of albumin in blood
  3. used to evaluate overall health status, liver and kidney function
  4. test should not be used alone to determine diagnosis
78
Q

what is microcytic anemia

A

form of iron deficiency, with small red blood cells

79
Q

what is macrocytic anemia?

A

associated with folate or vitamin B12 deficiency with larger than normal RBCs

80
Q

pathophysiology of nonalcoholic fatty liver disease

A

steatosis–> nonalcoholic steatohepatitis (NASH)–> cirrhosis

–> fat dispostion in liver

81
Q

Diet management for non-alcoholic fatty liver disease

A

low CHO,
mediterranean diet
avoid sugary drinks

82
Q

what is pancreatitis and its symptoms

A

inflammation of the pancreas with edema, cellular exudate and fat necrosis

acute pancreatitis symptoms:
upper ab pain that radiates to back, ab pain after eating, fever, rapid pulse, N/V, oily smelly stools (steatorrhea)

83
Q

Nutrition intervention for acute pancreatitis

A
  1. initiate EN/ resume oral feeding
  2. support with IV fluids
  3. provide easily digestible foods, low-fat diet, adequate protein once oral nutrition is resumed
  4. increased energy needs
84
Q

how to determine calculations for UBW?

A

If severely underweight, use current weight for calculations

RD Exam (11 decks)

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