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RD Exam, Domain 1 > Topic D: Nutrition and Supporting Sciences > Flashcards

Topic D: Nutrition and Supporting Sciences Flashcards

1
Q

Vitamins Needed for Energy Production

A

Thiamin (B1), Riboflavin (B2), Niacin (B3), and Pantothenic Acid (B5)

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2
Q

Thyroxine

A

Regulates metabolism and rate of oxidation
- Makes glucose available by stimulating liver glycogenolysis (breakdown of glycogen –> glucose) and gluconeogenesis (conversion of non-carbs –> carbs)

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3
Q

BMR is highest when?

A

Ages 0-2

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4
Q

Indirect Calorimetry

A

Measures O2 consumption and CO2 excretion using a portable machine
- A practical way of measuring which nutrients are being used for energy & determining calorie needs

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5
Q

How to lower RQ

A

Increase fat intake

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6
Q

Sweetest sugar

A

Fructose

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7
Q

How does sorbitol (an alcohol from glucose) compare to glucose in terms of sweetness?

A

Sorbitol is slightly less sweet

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8
Q

3 Amino Acids that contain Sulfer

A

Cysteine, cystine, and methionine

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9
Q

Soybeans are low in what amino acid?

A

Methionine

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10
Q

Most polyunsaturated fat

A

Safflower oil

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11
Q

Most unsaturated fat

A

Canola oil

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12
Q

Most saturated fat

A

Coconut oil

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13
Q

Most monounsaturated fat

A

Olive oil

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14
Q

Linoleic Acid is what type of fat?

A

Omega-6

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15
Q

A lack of linoleic acid can lead to…

A

Poor growth rate (and eczema, petechiae)

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16
Q

If linoleic acid replaces CHO

A

LDL decreases, HDL increases

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17
Q

If linoleic acid replaces saturated fat

A

Total cholesterol and HDL decrease

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18
Q

Alpha-linolenic acid is what type of fat?

A

Omega-3

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19
Q

Effect of alpha-linolenic acid consumption

A
  • Decreased hepatic production of TAG (inhibits VLDL synthesis)
  • Little effect on total cholesterol levels
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20
Q

Examples of alpha-linolenic acid

A

EPA and DHA

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21
Q

In fats, how is the omega sign designated?

A

By the location of he first double bond, counted from the METHYL END of the fatty acid

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22
Q

Best sources of trans fat

A

Margarines, shortenings, frying fats

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23
Q

Why does fat provide more energy than CHOs?

A

Fat has more carbon atoms for oxidation

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24
Q

Winterized Oil

A

Won’t crystalize when cold; useful in prepping salad dressings

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25
Q

Functions of Vitamin A

A

Skin, vision

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26
Q

Sources of Vitamin A

A

Yellow & orange fruits, dark leafy green veggies

Cantaloupe, carrots, sweet potato, apricots, fish, liver, fortified skin milk

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27
Q

Earliest sign of Vitamin A Deficiency

A

Nyctalopia (night blindness)

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28
Q

One of the least toxic vitamins

A

Vitamin E

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29
Q

Functions of Vitamin E

A
  • *Antioxidant

- Resists hemolysis of RBC

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30
Q

Sources of Vitamin K

A

Green, leafy veggies (spinach, kale, broccoli)

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31
Q

Stability of Thiamin when cooking

A
  • Heat stable in acid

- Lost as temp or pH rises (during cooking)

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32
Q

Function of Thiamin (B1)

A

CHO Oxidation (B1 needs increase when CHO intake increases)

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33
Q

Signs of Thiamin Deficiency

A

Beriberi, muscle weakness, foot drop, memory loss, tachycardia

  • Decreased erythrocyte transketolase
  • Increased plasma pyruvate (a clinical indicator)
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34
Q

Signs of Riboflavin Deficiency

A
  • *Cheilosis (cracked lips)
  • *Magenta tongue
    • Angular stomatitis (mouth corner cracks, sore throat)
  • Growth failure
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35
Q

As the body’s energy expenditure increases, the need for what also increases?

A
  • Thiamin (B1)
  • Riboflavin (B2)
  • Niacin (B3)
  • Pantothenic Acid (B5)
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36
Q

Sources of folate

A
  • Fortified dry cereal
  • Liver
  • Kidney
  • Green leafy veggies
  • Citrus fruits
  • Lentils
  • Beans
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37
Q

As protein intake increases, what vitamin is needed in larger amounts?

A

Pyridoxine (B6)

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38
Q

Function of Pantothenic Acid

A

Acts as Coenzyme A in energy release

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39
Q

How is biotin synthesized?

A

By intestinal bacteria

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40
Q

Most abundant mineral in the body

A

Calcium

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41
Q

Calcium is regulated by

A

Parathyroid hormone

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42
Q

Calcium absorption is aided by…

A
  • Vitamin D
  • Acid
  • Lactose
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43
Q

Effect of calcitonin on serum calcium

A

Calcitonin lowers serum Ca by inhibiting bone resorption

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44
Q

Sign of Vitamin C deficiency

A

Bleeding gums

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45
Q

Sources of Phosphorus

A

Animal proteins

  • Meat
  • Poultry
  • Fish
  • Milk
  • Eggs
  • Cheese
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46
Q

Type of iron that absorbable

A

Ferrous

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47
Q

Sources of iron

A

Heme: Animal foods (meat, fish, poultry)

Non-Heme: Cereals, veggies

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48
Q

Form of iron that’s poorly absorbed

A

Non-heme

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49
Q

How to increase iron absorption

A
  • Gastric juice

- Vitamin C

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50
Q

Influence of Calcium on Iron Absorption

A

Calcium helps if oxalates are present
- Oxalates in diet bind to iron. If Ca is also in the diet, Ca will bind to the oxalates first, which frees up iron for absorption

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51
Q

What increases Mg needs?

A

High intakes of protein, calcium, or vitamin D

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52
Q

Decreased serum copper is associated with what?

A

Wilson’s Disease

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53
Q

Sources of Sulfur

A

Animal proteins

  • Meat
  • Poultry
  • Fish
  • Eggs
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54
Q

Insensible water loss (skin, breathing) per day

A

0.8-1.2 L/day

55
Q

Atomic Weights & Valence of Sodium

A

AW: 23
Valence: 1

56
Q

Atomic Weights & Valence of Potassium

A

AW: 39
Valence: 1

57
Q

Atomic Weights & Valence of Calcium

A

AW: 40
Valence: 2

58
Q

Normal range of sodium

A

136-145 mEq/L

59
Q

Symptoms of Dehydration

A
  • Nausea
  • Dizziness
  • Sunken eyes
  • Fever
  • Hyperventilation
  • Excessive sweating
  • Headache
  • Fatigue
  • Decreased appetite
  • Rapid weight loss
60
Q

Acid/Base Balance: Lungs control…

A

Carbonic Acid (An acid, H2CO3)

61
Q

Acid/Base Balance: Kidneys control

A

Bicarbonate (A base, HCO3)

62
Q

Weight gain guidelines during pregnancy: Normal weight female (BMI 18.5-24.9)

A

25-35 lbs

63
Q

Weight gain guidelines during pregnancy: Underweight female (BMI < 18.5)

A

28-40 lbs

64
Q

Weight gain guidelines during pregnancy: Overweight female (BMI 25-29.9)

A

15-25 lbs

65
Q

Weight gain guidelines during pregnancy: Obese female (BMI >/= 30)

A

11-20 lbs

66
Q

High-risk pregnancies:

  • Who is at highest risk?
  • Weight gain goals
A
  • Black and very young (teenage) women

- Weight gain goals: Strive for upper end of weight gain ranges to reduce risk

67
Q

Weight gain goals during pregnancy

A

First 3 months: 1 lb/month

Months 4-9: 1 lb/week

68
Q

Pregnancies defined as “at-risk”

A
  • Failure to gain 4 lbs/month in last half of pregnancy
  • < 16 or 35+ years old
  • < 12 months between pregnancies
69
Q

Pregnant adolescents have increased needs of what?

A

Iron, calcium, zinc

70
Q

Role of linolenic acid in pregnancy

A

Development of the fetal nervous system

71
Q

Normal birth weight

A

2500-4000 g

72
Q

Low birth weight (LBL)

A

< 5.5 lbs (2500 g)

73
Q

Very low birth weight (VLBW)

A

< 3.3 lbs (1500 g)

74
Q

Extremely low birth weight (ELBW)

A

< 1000 g

75
Q

Small for gestational age (SGA)

A

< 10th percentile birth weight for gestational age

76
Q

Appropriate for gestational age (AGA)

A

10th to 90th percentile

77
Q

Large for gestational age (LGA)

A

> 90th percentile

78
Q

Estimated Energy Requirement for Babies 0-6 months

A

Female: 520
Male: 570

79
Q

Estimated Energy Requirement for Babies 7-12 months

A

Female: 676
Male: 743

80
Q

Breastfeeding Recommendations

A

Exclusively breast-feed for first 6 months, then supplement by weaning foods for at least up to 12 months

81
Q

2 Supplements needed by breastfed infants

A

Per day: 400 IU Vitamin D and 0.25 mg fluoride

82
Q

Infant formula needs

A

2.5 oz/lb/day

83
Q

When should solid foods be introduced to babies?

A

4-6 months; when sitting posture can be sustained and extrusion reflex diminishes
(begin with iron-fortified cereal, then strained veggies or fruit)

84
Q

Weight for length/stature

  • Normal range
  • Reflects…
A

Normal Range: 5th-95th percentile

Reflects short-term changes in nutritional status

85
Q

Stature/length for age

  • Normal range
  • Reflects…
A

Normal Range: >/= 5th percentile

Reflects long-term nutritional status (determines the extent of stunting)

86
Q

Weight for age

  • Normal range
  • Reflects…
A

Normal range: 5th-95th percentile

A short-term marker of growth; affected by acute nutritional stress or illness

87
Q

BMI for age percentiles

A

Underweight: < 5th
Healthy weight: 5-84th
Overweight: 85th to 94th
Obese: >/= 95th or BMI > 30

88
Q

Failure to thrive may result from:

A
    • Lack of fiber leading to chronic constipation
  • *Diminished intake
  • Acute or chronic illness
  • Restricted diet
  • Poor appetite
89
Q

RDAs for Protein (19+ years old)

A

Male: 56 g
Females: 46 g

90
Q

During and after endurance physical activity, consume what 3 things?

A

Fluid, CHOs, Sodium

91
Q

Primary energy source at rest and during normal activities

A

Fat

92
Q

During prolonged exercise, how does energy utilization change?

A

Increased reliance on CHO to provide pyruvate for continued lipid oxidation

93
Q

Botanicals that may interact with anticoagulants

A
  • Black cohosh
  • Garlic
  • Ginger
  • Ginkgo biloba
  • Ginseng
94
Q

The liver produces what?

A

Bile

95
Q

The liver stores what?

A

Glycogen

96
Q

The liver synthesizes what?

A

Glucose

97
Q

Where does protein digestion begin?

A

The stomach

98
Q

How are the enzymes of the small intestine and pancreas able to operate at a more neutral pH?

A

Fluids are secreted (ex - bicarbonate in the pancreas) that help neutralize the acidic chyme

99
Q

What does the large intestine absorb?

A

Water, salts, and the vitamins synthesized by bacteria

100
Q

Bacteria convert fibers into?

A

Short-chained fatty acids (acetate, butyrate, propionate, lactate)

101
Q

Function of SCFAs

A
  • Stimulate water and sodium absorption in the colon

- Provide substrates for energy production

102
Q

Where does lactase come from?

A

The small intestine

103
Q

Enzymes for CHO digestion are available in what order?

A
  1. Maltase, sucrase (~week 30 of gestation)
  2. Lactase (reaches adult levels @ birth)
  3. Pancreatic amylase (remains low for 6 months after birth)
104
Q

Glucogenic Amino Acids

  • What are they?
  • What % of AA are glucogenic?
A
  • AA that yield glucose following deamination

- 58% of AA are glucogenic

105
Q

Most glucogenic amino acid

A

Alanine (the alanine-glucose cycle)

106
Q

Hormones that decrease blood glucose

A

Insulin

107
Q

Hormones that increase blood glucose

A
  • Glucagon
  • Glucocorticoids
  • Epinephrine
  • Growth Hormone (ACTH)
108
Q

What happens to blood glucose levels during catabolic stress?

A

Epinephrine suppresses insulin secretion, which elevates blood glucose levels

109
Q

Effect of glucocorticoids on blood glucose? How?

A

Increase blood glucose by catabolizing protein –>glucose (gluconeogenesis; requires pyridoxine)

110
Q

End products of glucose metabolism

A

Energy (ATP), CO2, and water

111
Q

Purpose of glycolysis

A

To produce pyruvate for the Kreb’s Cycle by breaking down glucose (with or without oxygen) into pyruvate or lactate

112
Q

End product of aerobic glycolysis

A

Pyruvate

113
Q

End product of anaerobic glycolysis

A

Lactate

114
Q

What occurs in the cori cycle?

A

Lactate is released from tissues, transported to liver, and converted back to pyruvate

115
Q

What are required to convert pyruvic acid –> acetyl CoA?

A

Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic Acid (B5), Magnesium, lipoic acid

116
Q

Intermediate breakdown product of all 3 macronutrients

A

Acetyl CoA

117
Q

How does fat enter the TCA cycle?

A

A two-carbon fragment

118
Q

What is required to convert pyruvate –> oxaloacetate?

A

Biotin

119
Q

Reversible Reactions in Energy Metabolism

A

Glucose-6-Phosphate to/from Glycogen
Glucose-6-Phosphate to/from Pyruvic Acid
Pyruvic Acid to/from Lactic acid (Cori cycle)

120
Q

Irreversible Reactions in Energy Metabolism

A

Pyruvic Acid –> Acetyl CoA

The transition from glycolysis to the TCA cycle

121
Q

In protein metabolism, what is needed to transport AA? Where do they travel to/from?

A

Pyridoxine transports AA from intestinal villi capillaries –> portal bloodstream

122
Q

3 Branched Chain Amino Acids

A

Leucine, Isoleucine, Valine

“LIV”

123
Q

Function of Adrenal Steroids (Glucocorticoids)

A

Stimulate protein catabolism (stimulate gluconeogenesis, which releases glucose from protein)

124
Q

How are most nutrients absorbed?

A

Active transport

Glucose, AA, Na, K, Mg, Ca, Fe

125
Q

What is required for Vitamin D absorption?

A

The acidity of the chyme in the stomach

126
Q

Vitamin B12 absorption:

  • Where does it occur?
  • Requires what?
A
  • Occurs in the ilium

- Requires stomach secretions (HCl and intrinsic factor)

127
Q

Effect of Insulin on blood glucose

A

Decreases blood glucose: Beta cells of pancreas produce insulin, which induces cells to take up blood glucose

128
Q

Effect of Glucagon on blood glucose

A

Increases blood glucose: Alpha cells of pancreas produce glucagon, which converts liver glycogen –> glucose (glycogenolysis)

129
Q

Effect of Glucocorticoids on blood glucose

A

Increase blood glucose: Convert protein –> glucose (gluconeogenesis); Requires pyridoxine

130
Q

Effect of Epinephrine on blood glucose

A

Increase blood glucose:

  • Stimulates liver and muscle glycogenolysis (glycogen –> glucose)
  • During catabolic stress, it decreases insulin release from the pancreas
131
Q

Epinephrine:

  • Where is it produced?
  • Other than its effects on blood glucose, epinephrine stimulates what?
A
  • Produced in the adrenal medulla

- Stimulates the sympathetic nervous system

132
Q

Effect of Growth Hormone on blood glucose

A

Increases blood glucose (is an insulin antagonist)

133
Q

Effect of ACTH (adrenocorticotropic hormone) on blood glucose

A

Increases blood glucose (is an insulin antagonist)

RD Exam, Domain 1 (4 decks)

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