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Nutritional Assessment > Test 1: Exchanges, Vitamins, Minerals, NCP > Flashcards

Test 1: Exchanges, Vitamins, Minerals, NCP Flashcards

1
Q

iron requirements

A

M 8mg, W18mg, W8mg after menopause

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2
Q

vitamin C functions

A

preserve capillary integrity, immune response, allergic reaction increase nonheme iron absorption, e- transport reactions, antioxidant

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3
Q

vitamin C food sources

A

citrus, tomatoes, peppers, melons, cabbage, strawberries, pineapple, kiwi, potatoes

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4
Q

vitamin C requirements

A

M90mg F75mg

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5
Q

Vitamin C deficiency cause…

A

scurvy, moeller-barlow disease, weakness in bones, teeth, connective tissue. cause fatigue, rheumatic pains

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6
Q

list the vitamins and minerals related to metabolism are…

A

thiamin, riboflavin, niacin, biotin, pyridoxine (B6) folate, B12, panthothenic acid, iodine, biotin, choline

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7
Q

bioflavanoid food sources

A

plant origins, noncaratonid red, yellow, purple (blueberries, raspberries)

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8
Q

bioflavanoid function

A

decrease capillary fragility, antioxidant (reduce risk of cancer and CV disease)

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9
Q

what would classify as acute illness in MUST screening

A

critically ill, swallowing difficulties, stroke, head injuries, GI surgery

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10
Q

What are the MUST scores the correspond to BMI?

A

> 20 Score 0
18.5 - 19.9 Score 1
18.5 Score 2

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11
Q

How do you convert lbs to kg

A

divide by 2.2

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12
Q

How do you convert inches to cm

A

multiply by 2.54

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13
Q

What are the four steps of the MUST screening

A

determine BMI, Determine weight loss score, Determine if accute illness and no nutrient intake for greater than 5 days. Add the scores together and determine risk level.

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14
Q

What are the classifications for BMI

A 
<18.5 Undernutrition
18.6-24.9 Normal
25-29.9 Overweight
30-34.9 Obesity I
35-40 Obesity II
>40 Obesity III
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15
Q

How to calculate %Weight Loss

A

UBW-CBW/UBW x 100

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16
Q

Calculate IBW for Men

A

100 for first 5 feet and 6*x for remaining inches past 5 feet

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17
Q

Riboflavin functions

A

antioxidant, metabolism of CHO, amino acids, lipids. Coenzyme. Enzymatic role in tissue respiration and transport H ions.

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18
Q

Riboflavin sources

A

milk, dairy, organ meats, leafy greens, eggs

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19
Q

Riboflavin requirements

A

M1.3mg F1.1mg

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20
Q

Riboflavin deficiency causes

A

tearing/burning eyes, burning/sore lips, cracks in skin around lips, purple, swolloen tongue, loss of visual acuity

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21
Q

vitamin a function

A

essentail for growth and developement, maintain epithelial cells, nigh vision, normal bone and tooth developement, antioxidant, immune function, reproduction

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22
Q

vitamin a sources

A

liver, kidney, milk, fat, egg yolk, leafy vegetables, apricots, peaches, cantaloups

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23
Q

vitamin a requirements

A

M900 F700

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24
Q

vitamin a deficiency causes

A

impaired vision, night blindness, impaired embryonic developement, anemia, keratinization of mucus membrane

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25
Q

vitamin D food sources

A

milk, fat, liver, egg yolk, salmon, tune fish, sardines

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26
Q

vitamin D requirements

A

600IU/day

800IU/day if over 70

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27
Q

vitamin D deficiency causes

A

rickets (structural abnormalities, bone pain, muscle tenderness, bowed legs.) Osteomalacia (psuedofractures, muscle weakness, increase falls, fractures)

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28
Q

Niacin function

A

component of NAD, NADPH for energy production and metabolism of CHO and Amino Acids. Mechanisms for DNA repair and gene stability. Glycolysis, fat synthesis, tissue respiration.

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29
Q

Niacin sources

A

cereal, organ meats, fish, duck, veal, rice, tomato products, peanuts, tofu, peas, eggs, peanut butter

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30
Q

Niacin deficiency

A

Pall agora muscle weakness anorexia, indigestion, skin eruptions

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31
Q

Pectin function

A

modify serum lipid concnetration, bind and increase excretion of minerals, lipids, bile acids.

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32
Q

Pectin benefit

A

decrease serum cholesterol

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33
Q

Pectin sources

A

apples, carrots, strawberries, citrus

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34
Q

fructan function

A

increase growth of bacteria in gut, used as fat replacer

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35
Q

fructan sources

A

extracted from chicory and onions

36
Q

calculate IBW for women

A

100 for the first 5 feet + 5*X inches over 5 feet

37
Q

calculate %IBW

A

CBW/IBW *100

38
Q

calculate %UBW

A

CBW/UBW *100

39
Q

Chitin function

A

reduce serum cholesterol

40
Q

chitin sources

A

supplements from extracted crab and lobster shell

41
Q

Gums function

A

gel formation, decrease gastric emptying, slow digestion, slow gut transit time, slow absorption

42
Q

gums sources

A

oats, legumes, guar, barley

43
Q

what is the equation for BMI

A

weight (kg)/ {height (m) squared}

44
Q

Lignin function

A

produce short chain fatty acids after fermentation, modify serum lipid concnetration

45
Q

lignin benefits

A

lower risk of tumor formation (antioxidant)

46
Q

lignin sources

A

fruits, edible seeds, vegetables

47
Q

hemicellulose function

A

increase water holding capcaity, increase fecal volume

48
Q

hemicellulose benefit

A

decrease transity gut time

49
Q

hemicellulose sources

A

bran, whole wheat

50
Q

cellulose function

A

increase water holding, increase fecal volume

51
Q

cellulose benefit

A

increase transit time

52
Q

cellulose sources

A

whole wheat, bran, vegetables

53
Q

what would classify as severe weight loss for 1 week, month, 3 months, 6 months

A

1 week: >1%
1 month: >3%
3 months: >7.5%
6 months: >10%

54
Q

what would classify as a significant % weight loss in 1 week, month, 3 months, 6 months

A

1 week: 1-2%
1 month: 3%
3 months: 7.5%
6 months: 10%

55
Q

What are the MUST scores that correspond to unplanned weight loss in the past 3-6 months

A

<5% Score O
5-10% Score 1
>10% Score 2

56
Q

What are the ABCDEs of Assessment

A

Anthropometrics, Biochemical, Clinical, Dietary, Environment

57
Q

Thiamin funtion

A

coenzyme for dehydrogenase complex in metabolism. Needed for growth, appetite, digestion, nerves.

58
Q

thiamin sources

A

pork liver, organ meats, whole grains, breads, wheat germs, portatoes

59
Q

thiamin requirements

A

M1.2mg F1.1mg

60
Q

thiamin deficiency s/s

A

anorexia, indigestion, constipation, tender calf muscles, fast pulse, high blood pressure

61
Q

Iron function

A

red/ox reactions, iron enzymes, oxygen transport through blood to muscles. e- transport, oxidative metabolism

62
Q

iron sources

A

clams, rice, spinach, black beans, liver, meat, egg yolk, legumes, dark leafy greens, shrimp, oysters

63
Q

iron deficency anemia

A

blood loss, parasites, malabsorption

64
Q

name all of the essential amino acids

A

valine, leucine, isoleucine, methionine, threonine, aromatic phenylalanine, tryptophan, basic lysine, histidine

65
Q

What is transamination

A

Amino acids can be synthesized from carbon skeleton through

66
Q

what is deamination

A

removing an amino group and resulting in a carbon skeleton

67
Q

deamination’s influence on energy

A

protein starts with 5kcal/g and once deaminated with have 4kcal/g

68
Q

what are the indivators of risk from waist circumfrance

A

M>40inch

F>35inch

69
Q

Energy needs is calculated by which equation

A

Mifflin St Joer and Harris Benedict

70
Q

how do you calculate protein needs for individual patients

A

Either 0.8g x kg body weight or 20% of their energy needs

71
Q

Symptoms are considered (subjective/objective)

A

Subjective

72
Q

Signs are considered (subjective/objective)

A

Objective

73
Q

Food freuqency underreported rate

A

between 10-45%

74
Q

IBW error ratio

A

+/-10%

75
Q

BMI limitations

A

does not account for lean muscle mass, not used for athletes, children under 2, pregnant women

76
Q

WC limitations

A

does not assess abdominal fat content, macro-micro deficiency, bloating, dehydration, and frame

77
Q

Skinfold test limitations

A

not adequate for macro-micro deficieny, human error occurs, not for pregant women

78
Q

Bioelectrical IMpedance limitations

A

strict protocol before test is administered, including drinking less water, no eating, no exercise. Not yet tested as safe for pregnant women.

79
Q

1 Starch Exchange

A

15g CHO, 1g Fat, 3g proteins, 80 calories

80
Q

1 Fruit Exchange

A

15g carbs, 60 calories

81
Q

1 Milk Exchange

A

15g carbs, 70 calories, 8g proteins, possibly 5g fat+45 calories

82
Q

Nonstarchy vegetable exchange

A

5g carbs, 2g protein, 0g fat, 25 calories

83
Q

1 Lean Protein Exchange

A

0g carbs, 7g protein, 2g fat, 25 calories

84
Q

1 Medium Fat Protein

A

0 CHO, 7g protein, 5g fat, 75 calories

85
Q

1 High Fat Protein

A

0g CHO, 7g protein, 8g fat, 100 calories

86
Q

1 Fat Exchange

A

5g fat, 45 calories

Nutritional Assessment (8 decks)

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