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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
vitamin D food sources
milk, fat, liver, egg yolk, salmon, tune fish, sardines
26
vitamin D requirements
600IU/day | 800IU/day if over 70
27
vitamin D deficiency causes
rickets (structural abnormalities, bone pain, muscle tenderness, bowed legs.) Osteomalacia (psuedofractures, muscle weakness, increase falls, fractures)
28
Niacin function
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.
29
Niacin sources
cereal, organ meats, fish, duck, veal, rice, tomato products, peanuts, tofu, peas, eggs, peanut butter
30
Niacin deficiency
Pall agora muscle weakness anorexia, indigestion, skin eruptions
31
Pectin function
modify serum lipid concnetration, bind and increase excretion of minerals, lipids, bile acids.
32
Pectin benefit
decrease serum cholesterol
33
Pectin sources
apples, carrots, strawberries, citrus
34
fructan function
increase growth of bacteria in gut, used as fat replacer
35
fructan sources
extracted from chicory and onions
36
calculate IBW for women
100 for the first 5 feet + 5*X inches over 5 feet
37
calculate %IBW
CBW/IBW *100
38
calculate %UBW
CBW/UBW *100
39
Chitin function
reduce serum cholesterol
40
chitin sources
supplements from extracted crab and lobster shell
41
Gums function
gel formation, decrease gastric emptying, slow digestion, slow gut transit time, slow absorption
42
gums sources
oats, legumes, guar, barley
43
what is the equation for BMI
weight (kg)/ {height (m) squared}
44
Lignin function
produce short chain fatty acids after fermentation, modify serum lipid concnetration
45
lignin benefits
lower risk of tumor formation (antioxidant)
46
lignin sources
fruits, edible seeds, vegetables
47
hemicellulose function
increase water holding capcaity, increase fecal volume
48
hemicellulose benefit
decrease transity gut time
49
hemicellulose sources
bran, whole wheat
50
cellulose function
increase water holding, increase fecal volume
51
cellulose benefit
increase transit time
52
cellulose sources
whole wheat, bran, vegetables
53
what would classify as severe weight loss for 1 week, month, 3 months, 6 months
1 week: >1% 1 month: >3% 3 months: >7.5% 6 months: >10%
54
what would classify as a significant % weight loss in 1 week, month, 3 months, 6 months
1 week: 1-2% 1 month: 3% 3 months: 7.5% 6 months: 10%
55
What are the MUST scores that correspond to unplanned weight loss in the past 3-6 months
<5% Score O 5-10% Score 1 >10% Score 2
56
What are the ABCDEs of Assessment
Anthropometrics, Biochemical, Clinical, Dietary, Environment
57
Thiamin funtion
coenzyme for dehydrogenase complex in metabolism. Needed for growth, appetite, digestion, nerves.
58
thiamin sources
pork liver, organ meats, whole grains, breads, wheat germs, portatoes
59
thiamin requirements
M1.2mg F1.1mg
60
thiamin deficiency s/s
anorexia, indigestion, constipation, tender calf muscles, fast pulse, high blood pressure
61
Iron function
red/ox reactions, iron enzymes, oxygen transport through blood to muscles. e- transport, oxidative metabolism
62
iron sources
clams, rice, spinach, black beans, liver, meat, egg yolk, legumes, dark leafy greens, shrimp, oysters
63
iron deficency anemia
blood loss, parasites, malabsorption
64
name all of the essential amino acids
valine, leucine, isoleucine, methionine, threonine, aromatic phenylalanine, tryptophan, basic lysine, histidine
65
What is transamination
Amino acids can be synthesized from carbon skeleton through
66
what is deamination
removing an amino group and resulting in a carbon skeleton
67
deamination's influence on energy
protein starts with 5kcal/g and once deaminated with have 4kcal/g
68
what are the indivators of risk from waist circumfrance
M>40inch | F>35inch
69
Energy needs is calculated by which equation
Mifflin St Joer and Harris Benedict
70
how do you calculate protein needs for individual patients
Either 0.8g x kg body weight or 20% of their energy needs
71
Symptoms are considered (subjective/objective)
Subjective
72
Signs are considered (subjective/objective)
Objective
73
Food freuqency underreported rate
between 10-45%
74
IBW error ratio
+/-10%
75
BMI limitations
does not account for lean muscle mass, not used for athletes, children under 2, pregnant women
76
WC limitations
does not assess abdominal fat content, macro-micro deficiency, bloating, dehydration, and frame
77
Skinfold test limitations
not adequate for macro-micro deficieny, human error occurs, not for pregant women
78
Bioelectrical IMpedance limitations
strict protocol before test is administered, including drinking less water, no eating, no exercise. Not yet tested as safe for pregnant women.
79
1 Starch Exchange
15g CHO, 1g Fat, 3g proteins, 80 calories
80
1 Fruit Exchange
15g carbs, 60 calories
81
1 Milk Exchange
15g carbs, 70 calories, 8g proteins, possibly 5g fat+45 calories
82
Nonstarchy vegetable exchange
5g carbs, 2g protein, 0g fat, 25 calories
83
1 Lean Protein Exchange
0g carbs, 7g protein, 2g fat, 25 calories
84
1 Medium Fat Protein
0 CHO, 7g protein, 5g fat, 75 calories
85
1 High Fat Protein
0g CHO, 7g protein, 8g fat, 100 calories
86
1 Fat Exchange
5g fat, 45 calories

Nutritional Assessment (8 decks)

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