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Nutrition ATI > Sources of Nutrition > Flashcards

Sources of Nutrition Flashcards

1
Q

Carbohydrates

A

carbon, hydrogen, oxygen

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2
Q

main function of carbs

A

provide energy for body

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3
Q

avg carbs needed to fuel brain

A

130 g/day

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4
Q

Median carb intake

A

male > 20: 305 g/day

female, kids, adults: 228 g/day

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5
Q

AMDR for carbs

A

45%-65%

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6
Q

Carb functions

A

provide energy for cell work. Regulate protein and fat metabolism

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7
Q

Two structures requiring carbs for max effectiveness

A

brain and NS tissue

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8
Q

Protein sparing effect

A

too much protein produced = protein spared from energy use for other fx

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9
Q

Simple carbs

A

monosaccharides

disaccharides

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10
Q

complex carbs

A

polysaccharides

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11
Q

monosaccharides

A

basic cell energy

glucose: corn syrup
fructose: fruits
galactose: milk

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12
Q

disaccharides

A

energy, aids Ca + P absorption (lactose)

sucrose: table sugar
lactose: milk sugar
maltose: malt sugar

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13
Q

Process of liver converting monosaccharides

A

liver converts fructose and galactose = glucose which is released into bloodstream = inc blood glucose levels = insulin release from pancreas

w/ insulin, glucose in bloodstream -> cells

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14
Q

how much starch does the body digest and within how long after ingestion

A

95% starch within 1-4 hrs after ingestion

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15
Q

Digestion

A

SI using pancreatic amylase to reduce complex carbs -> disacch

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16
Q

Glycogen

A

stored carb in liver and muscles

backup energy, but limited

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17
Q

How do you maintain glucose levels bt meals?

A

glucose released through breakdown of liver glycogen

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18
Q

Carb energy

A

4 cal/g of energy; make blood glucose levels more stable

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19
Q

Dietary fiber and types

A

plant foods - indigestible

pectin, gum, cellulose, oligosaccharides

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20
Q

How does fiber relate to the GI?

A

proper bowel elimination. adds bulk to feces, stimulates peristalsis to ease elimination

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21
Q

How does fiber relate to cholesterols, cancer and blood glucose?

A

lowers cholesterol, dec intestinal cancer, stabilize glucose levels by slowing glucose absorption rate

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22
Q

total fiber intake

A

females: 25 g/day
males: 38 g/day

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23
Q

Fermentation and metallization of fiber in colon

A

1.5-2.5 cal/g of energy

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24
Q

Types of protein

A

complete
incomplete
complementary

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25
Q

Complete proteins

A

animal and soy

9 AA

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26
Q

Incomplete proteins

A

plant

<9 AA = limits protein synthesis ability

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27
Q

Complementary protein

A

incomplete proteins that combine to make complete

black beans w rice; hummus w crackers

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28
Q

Metabolic fx of proteins

A 
tissue-building and maintenance 
N2 and H20 balance
backup energy
N2 balance + nutrients transports 
immune system support 
acid base, f&amp;e balance
formation of neurotransmitters, enzymes, antibodies, peptide hormones, breast milk, mucus, histamine, sperm
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29
Q

What factors influence body’s requirement for protein

A

tissue growth needs, quality of dietary protein, added needs due to illness

30
Q

RDA of protein

AMDR for adults

A

0.8 g/kg

10%-35%

31
Q

Extreme protein energy malnutrition (PEM)

A

Kwashiorker and marasmus

32
Q

Protein energy

33
Q

Polysaccharides

A

energy storage (starch), digestive aid (fiber)

starches: grains, legumes, root veggies
fiber: whole grain, fruit, veggies

34
Q

Lipid sources

A

dark meat, poultry skin, dairy foods, added oils (margarine, butter, shortening, oils, lard

35
Q

Lipid functions

A

concentrated form of stored energy for body

hormone production, structural material for cell walls, protective padding for vital organs
insulation to maintain body temp, cover nerve fibers, aid in absorption of fat soluble vit

36
Q

Triglycerides

A

95% total fat in food

combine w glycerol to supply energy to body, allow fat soluble vit transport, form adipose tissue that protects internal organs

37
Q

saturated fat

A

solid @ room temp

38
Q

unsaturated fat

A

monounsaturated and polyunsaturated

39
Q

monounsaturated fatty acids

A

olives, canola oil, avocado, peanuts, other nuts

40
Q

polyunsaturated fatty acids

A

corn, wheat, germ, soybean, safflower, sunflower, fish

41
Q

essential fatty acids

A

broken down fats

omega 3 and 6

42
Q

omega 3 and omega 6 support:

A

blood clotting, BP, inflammatory responses

43
Q

phospholipids

A

cell membrane structure

44
Q

sterols

A

cholesterol; animal tissue

excess: congestion and inc CVD

45
Q

AMDR fats

A

20-35% of total calories

10% < from sat fat

46
Q

low diet cholesterol reduces:

A

risks of CVD and obesity

47
Q

diet high in fat related to

A

CVD, HTN, DM

48
Q

< 10% fat results to

A

cachectic (wasting) state

49
Q

Lipid metabolism

A

occurs after fat reaches SI -> gallbladder -> conc bile -> breaks down fat for digestion

pancreases -> pancreatic lipase -> breaks down fat

50
Q

VLSL

A

carry triglycerides to cells

51
Q

LDL

A

carry cholesterol to tissue cells

52
Q

HDL

A

remove cholesterol from cells and to liver for disposal

53
Q

Lipid energy

54
Q

Classes of vitamins

A

water soluble: vit C and B complex

Fat soluble: vit A, D, E, K

55
Q

Vit C (ascorbic acids) function

A

tissue building, metabolic rx (healing, collagen formation, iron absorption, immune system fx)

56
Q

vit C foods

A

citrus fruits (oranges, lemons), tomatoes, peppers, green leafy veggies, strawberries

57
Q

What disorders causes an inc in vit C

A

stress, illness, cig smoking

58
Q

How much vit C do cig smokers need to take?

A

35 mg/day bc inc oxidative stress and metabolic turnover

59
Q

Vit C deficiencies

A

scurvy, hemorrhagic dz w diffuse tissue bleeding, painful limbs/joints, weak bones, swollen gums/loose teeth

60
Q

Thiamin B1

A

fx: energy metabolism, inc appetite, muscle actions w nerve fx

Deficiencies: berberi: ataxia, confusion, anorexis, tachycardia
HA, weight loss, fatigue

foods: all plants and animal tissues; meats, grains, legumes

61
Q

Riboflavin B2

A

fx: release energy from cells
deficiencies: cheilosis (scales, cracks on lips/corners of mouth), glossitis, dermatitis of ears, nose, mouth
foods: milk, meats, dark leafy

62
Q

Niacin B3

A

fx: metabolism of fats, glucose, alc; synthesis of steroid hormones, cholesterol, fatty acids
deficiencies: pellagra (sun sensitive skin lesions, GI issues w bad food digestion/excretion, anxiety, insomnia, confusion, paranoia)
foods: meats, legumes, milk, whole grain, enriched breads and cereals

63
Q

Pantothenic acid

A

fx: metabolism of carbs, fat, proteins as part of coenzyme A
def: rare but generalized body system failure
foods: meats, whole grain cereals, dried peas and beans

64
Q

biotin

A

fx: coenzyme used in fatty acid synthesis, AA metabolism, glucose formation
deficiency: rare but neuro (depression, fatigue), hair loss, scaly red rash
food: eggs, milk, dark green veg

65
Q

folate

A

fx: required for hgb and AA synthesis, new cell synthesis, prevention of neural tube defects in utero
def: megaloblastic anemia, CNS, disturbances, fetal neural tube defects (spina bifida, anencephaly)
foods: liver, dark green leafy veg, OJ, legumes

66
Q

Cobalamin B12

A

fx: folate activation and RBC maturation
def: pernicious anemia; pt w strict vegan diet or lack IF for B12

foods; meat, shellfish, eggs, dairy

67
Q

Fat soluble vit deficiencies disorders

A

cystic fibrosis, Celiac dz, Crohn’s, intestinal bypasses

68
Q

Retinoids

A

animal foods; active form of vit A

69
Q

carotenoids

A

found in plants, precursor form of VA

70
Q

Vit A deficiencies

A

vision health, xerophthalmia (dry/hard cornea), GI disturbances, hyperkeratosis

71
Q

Vit A foods

A

fatty fish, egg yolks, butter, cream, dark yellow/orange fruits/veggies (carrots, yams, apricots, squash, cantaloupe)

72
Q

Vit D

A

absorb Ca + P, bone mineralization

Nutrition ATI (1 decks)

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