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Nutrition
| Question | Answer |
|---|---|
| Simplest carboyhydrates | sugars |
| sugars are | Water soluble |
| Monosaccharides are | single molecules of sugar |
| disaccharides | double molecules of sugar |
| Glucose, fructose and galactose is | monosachrides, glucose is most abundunt simple sugar |
| Starches are | Carbohydrates and insoluble |
| composed of brached chains of dozens glucose molecules | Starch/Polysaccharides |
| Complexed carb that helps eliminate waste and functioning of the digestive system, cannot be digested by humans | Fiber |
| outer layers of grains, bran and in the skin, seeds and pulp of many vegetables and fruits | Fiber |
| naturally in plants, grains, legumes and potatoes. other foods are processed from this such as cereals, breads, flour, and puddings | Starches |
| Major enzymes of carbohydrate digestion | ptyalin (salivary amylase), pancreatic amylase, and the disaccharidases maltase, sucrase and lactase. |
| Desired end product of carbohydrate digestion is | monosaccharides |
| Carbohydrates are absorbed in the | Small intestine |
| End product of carbohydrate digestion is | Glucose |
| carbohydrates are the | Primary source of body energy |
| The stomach | mechanically digests carbs |
| Carbohydrates are stored as | glycogen or fat in the liver or skeleton muscles |
| 1 gram of carbohydrates = | 4 calories |
| Carbohydrates should account for how much of the daily intake of calories | 60% |
| Major source of carbs are | grains, vegetables and fruits |
| Where does digestion of protein begin | the stomach by the enzyme pepsin |
| most protein is digested in the | small intestine |
| What is the pancreas's role in protein digestion | secretes prorolatyic enzymes trypsin, chymotrypsin, and carboxpeptidase. |
| Amino acids, organic molecules made up of carbon, hydrogen, oxygen and nitrogen | combine to form proteins |
| Essential amino acids | cannot be manufactured by the body and must be injested |
| Nine essential amino acids | histidine, isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, theronin and valine, they are neccesary for growth and maintence. |
| Nonessential amino acids | body can manufacture, takes amino acids derived from the diet and reconstructs new ones from their basic elements |
| Complete proteins | contain all essential amino acids plus many nonessential ones |
| example of complete protein | animal proteins, meats, poultry, fish, dairy products and eggs |
| incomplete protein | lacks one or more essential amino acids |
| examples of incomplete protein | vegetable |
| Combinations of two or more vegetables to make a complete protein | complementary proteins |
| Protein is broken down | by enzymes into amino acids |
| Proteins are absorbed through | The small intestine into portal blood circulation |
| amino acids are used by | the liver to sythesize specific proteins (liver cells and plasma proteins albulim, globulin and fibrogen. |
| plasma proteins are | a storage medium that can be convereted back into amino acids |
| The body cannot actually store excess ________ for future use | amino acids |
| Parts of protein metabolism | Anabolism, Catabolism and maintaining nitrogen balance |
| Anabolism | all cells sythesize protein from amino acids it is the building tissue |
| Catabolism | excess amino acids are degraded for energy or converted to fat. occurs in the liver |
| Nitrogen balance reflects | status of protein nutrition in the body |
| measure of th degree of protein anabolism and catabolism, net result of intake and loss of nitrogen | nitrogen balance. |
| growing periods, pregnant women and burn patients | positive nitrogen balance. |
| 10 - 20% of total intake of daily calories | protein |
| 1 gram of protein= | 4 calories |
| Organic substances insoluble in water | lipids |
| lipids solid at room temp | fats |
| lipids that are liquid at room temp | oils |
| lipids are made up of | Hydrogen, carbon and oxygen, with a higher portion of hydrogen |
| basic structural units of most lipids, made up of carbon chains and hydrogen | fatty acids |
| all carbon atoms are filled to capacity with hydrogen such as butter solid at room temp | saturated fatty acids |
| could accomadate more hydrogen atoms than it currently does | unsaturated fatty acids |
| fatty acids with one double bond of carbon atoms | monounsaturated fatty acids |
| example of polyunsaturated fat | vegetable oil, plant sources |
| Simple lipids, most common form of lipids, | glycerides |
| three fatty acids account for more than 90% of lipids in food and the body. | Triglycerides |
| Saturated triglycerides | solid at room temp, animal products such as butter |
| unsaturated triglycerides | liquid at room temp, animal products such as olive oil |
| Most of body's cholesterol is synthesized by the | liver |
| cholesterol can be found in | milk, egg yolk and organ meats |
| needed to create bile acids and to synthesize steroid hormones | cholesterol |
| chemical diestion of lipids begins in the | Stomach |
| lipids are mainly digested in the | small intestine |
| the small intesteine digests lipids by | bile, pancreatic lipase and enteric lipase an intestinal enzyme |
| end products of lipd digestion | glycerol, fatty acids and cholesterol |
| end products of lipid digestion are reassembled into | triglycerides and cholesterol ethers |
| in order for triglycerides to be transorted and used the liver and small intestine must convert them into | lipoproteins |
| Converts fat into energy through the enzyme | lipase, which breaks down triglycerides, releasing glycerol and fatty acids into the blood |
| 1 gram of fat= | 9 calories |
| lipids are absorbed in the | lacteals |
| Organic compound that cannot be manufactured by the body and needed to catalyze metabolic processes | vitamin |
| what happens if vitamins are lacking in the diet? | metabolic deficts |
| Water soluble vitamins | C and B complex, panthoneic acid and bitoin |
| Body cannot store water soluble vitamins so...... | people must get daily supply from diet. |
| Fat soluble vitamins | A, D, E, and K |
| Is a daily supply of fat souluble vitamins neccesarry? | no, the body can store some |
| found in organic compounds inorganic compounds and free ions | minerals |
| makes up 80% of all mineral elements in the body | Calcium and phosphorous |
| require daily amoun of over 100 mg | macromineral |
| Macrominerals include | calcium, phosphorous, sodium, potassium, magnesium, chloride and sulfur |
| people require daily amounts less than 100 mg. | iron, zinc manganese, iodine, fluoride, copper, cobalt, chromium and selenium |
| Vitamin c is found in | Cirtus fruits and green veggies |
| Relationship between the energy derived from food and energy used by the body. | Energy balance |
| how does body obtain energy | calories from carbs, protein, fats and alchol |
| how is energy balance determined | comparing energy intake with energy output |
| amount of heat energy required to raise the temp of 1 gram of water 15-16 degrees c | large calorie |
| 1 gram of alcohol= | 7 calories |
| rate at which the body metabolizes food to maintain energy requirements of a person | basal metabolic rate |
| calories, required to maintain basic body functions | resting energy expenditure |
| How to measure BMR | measure resting energy expenditure early in morning |
| Average jogging/ cycling/ energetic swimming | provides most energy output |
| Balance between energy intake and output | healthy body weight |
| Optimal weight recomended for optimal health | ideal body wieght |
| indicator of chanes in body fat stores and whether weight is apropriate for height can show malnutrition | Body mass index |
| Indirect measures | skinfold testing and bioelectrical impedance analysis. |
| Certain foods have special powers | Fad |
| Tastes, smells, flavors, temperatures, colors, shapes and sizes of food | influnece a persons food choice |
| affects metabolic rate more than any other factor | muscular activity. |
| may not be able to aford maet and fresh veggies | limited income |
| may purchase more proteins and fats and further complex carbs | high incomes |
| mat alter appetite, sisturb taste perception or interfere with nutrient abosirption or excretion | medication and therapy |
| calcium in milk hinders absorption of | tetracylcine |
| calcium in milk enchances absorption of | erythromycin |
| oral ulcers, intestinal bleeding, diagrea | cause of antineoplastic agents used in chemotherapy. |
| Decreased salvation, taste distortions and swallowing dificulties | radiotherapy of head and neck |
| affect digestion, absorption, metabolism and excretion of essential nutrients | Disease processes and surgery of the GI tract |
| impaired lipid digestion | gallstones which can block the flow of bile |
| diseases of the liver | impair metabolic processes |
| diseases of the pancreas | affect glucose metabolism or fat digestion |
| Majorily effected by lactose intolerance | African americans, american indians, jew and asian americans |
| Excessive alcohol has | toxic effects on the intestinal mucosa decreasing absorption of nutrients. |
| impais the storgaw od nutirents and increases nurtient catabolism and excretion | alchol |
| Vitamin___ increases as it is used in aclchol metabolism | B |
| BMI is between 25- 29.9 | overweight |
| BMI is >30 | obese |
| weight loss, genralized weakness, altered functional abilites, delayed wound healing, increased suspectibilty to infection, decreased imunocompetence, impaired pulmonary function, prolonged lenth of hospilization. | inadequate nutrition |
| depressed visceral proteins, weight loss and visible muscle and fat wasting, seen in starving children, with long term deficiencies in caloric intake | protein-calorie malnutrition |
| Somatic protein | skeletal muscle mass |
| Visceral protwin | plasma proteins, hemoglobin, clotting factors, hormones and antibodies |
| Apathetic, listless, looks tired, easily fatigued | general apperance and vitality of malnutrition |
| overweight or underweight | weight of malnutrition |
| dry flaky or scaly, pale or pigmented, prescence of petechiae or bruises, lack of subcuntaneous fat and edema | skin of malnutrition |
| brittle pale, rigid, spoon shaped (iron) | nails of malnutrition |
| Dry dull, sparse, loss of color, birttle | Hair of malnutrition |
| pale or red conjuctive, dryness, soft cornea, dull cornea night blindness (vitamin a defficiency) | Eyes of malnutrition |
| swollen, red cracxks at side of mouth vertical fissures (b vitamins) | lips of malnutrition |
| swollen, beefy red or magenta colored (b vitamins) smooth aperance (b vitamins deficency), decrease or increase in size | Tongue of malnutrition |
| spongy, swollen, inflamed, bleed easily (vitamin c deficency) | gums |
| underdeveloped, flaccid, wasted, soft, | muscles of malnutrition |
| anorexia, indigestion, diarrhea, constipation, enlarged liver, protruding abdomen | gi system of malnutrition |
| decreased reflexes, sensory loss, burning and tingling of hands and feet (b vitamin) mental confusion or irritability | nervous system |
| Young adult females | should include iron rich foods such as organ meats, eggs, fish, poultry, leafy vegetables and dried fruit. |
| hypertension is a major health problem for young adults, true or false? | true |
| Middle aged adults should | pay special attention to protein and calcium intake, limit cholesterol and caloric intake. |
| Postmenopausal women need | calcium, vitamin d, a, c and e. |
| When does gastric juice secretions, and free acid gradually decline and indivifuals complain of heart burn | late middle age |
| Who does this describe? fewer calories, more carbs for fiber due to lower metabolic rate. tooth loss, impaired sense of taste, decreased salivia and gastric juices, lack of transoortation and inability to prepare food, loss of spouse anxiety, depression | oldur adult |
| ferous sulfate and ferrous gluconate (fergon | iron defficency anemia |
| problems asscoiated with nutrition in older adults | difficulty chewinf, lowered glucose tolerancem decreased social interaction, lonileness, loss of appetie and senses of smell and taste, limited income, difficulty sleeping at night |
| for an older adult who exercises you should have how much grains? | 5 ounces |
| for an older adult who exercises you should have how much veggies? | 2 cups |
| for an older adult who exercises you should have how much fruits? | 1.5 cups |
| for an older adult who exercises you should have how much dairy? | 3 cups |
| for an older adult who exercises you should have how much meat and beans? | 5 ounces |
| Daily value of 5 percent or less is | low |
| daily value of 20 percent or more is | high |
| components of a nutritional assesment | anthropometric, biochemical data, clinical data and dietary data. |
| Patient- generared subjective global assesment | method of classifying clients as well noushed, moderaly malnourished or severly malnourchied. A |
| Anthropometriv measurments aim to | quantigy body composition |
| Skin fold measurment measures | fat stores |
| mid arm circumfrence is | a measure of fat, muscle and skeleton |
| an estimate of lean body mass or skeletal muscle reserves. | mid arm muscle area |
| Anthropometric data is used | monitor long term progress |
| Low hemoglobin level is evidence of | iron deficiency anemia |
| low serum albulim level is useful indicator of | prolonged proein depletion |
| Transferrin level | responds more quickly to protein depletion |
| is the most responsive serum protein to rapid changes in nutritional status. | prealbulim |
| prealbumim levels of 15- 35= | normal |
| prealbulim levels below 15= | at risk |
| prealbulim levels belwo 11= | emergency |
| urea concentrations in the blood directly reflect the | intake and breakdown of protein, rate of urea production in the liver and rate of urea removal by the kidneys |
| a positive nitrogen balance exists when | intake execeeds output |
| a negative nitrogen blance exists when | output exceeds intake |
| reflects a persons total muscle mass | creatinine |
| The greater the muscle mass the greater the exceretion of creatine true or falce | true |
| If someone is malnourished and their muscles atrophy what would the creatinie level be? | low |
| The total number of lymphocyte white blood cells ______ as protein depletion occurs | decreases |
| detailed record of measured amounts of all foods and fluids a client consumes during a specific period | food diary |
| comprehensive, time consuming assesment of a clients intake that involves a dietician | diet history |
| weight loss of greater than 5 % over 1 mont, greater then 7.5 % over 3 months and greater then 10% over 6 motnhs | is severe weight loss |
| 5% over one month, 7.5% over 3 months and 10% over 6 months is | significant weight loss |
| does not supply adequate protein, fat, vitamins, minerals or calories | clear liquid diet |
| not reccomended for long term use as it is low in iron proteins and calories | full liquied diet |
| easily chewed and digested, low fiber, | soft diet |
| modification of the soft diet where liquid may be added to the food which is blended to a semisolid conscitency | pureed diet |
| A nasoenteric tube is inserted into the | upper small intestine |
| Gastrotomy and jejustomy are for longrf termned use and placed into the | stomach (gastrotomy) and jejunum (jejunostomy) |
| intermittent enteral feedings | 300-500 ml of enteral formula several times per day |
| Bolus intermittent feedings | use a suringe to deliver formula into the stomach. |
| fluid and electrolyete shift that occurs after alengthy period of malnutrition, when starving body converts from creating glucose from carbs to creating from protein stores since carbs were unavaluabe | refeeding sydrome |
| complex carbs | breads, cereals, rice, pasta, potatoes and legumes |
| for older adults | reduce calric intake, reduce fat consumption, reduce consumption of empty calories, reduce sodium consumption, ensure adequate calcium 800 mg/day, ensure vitamin d intake, ensure iron intake, consume fiber rich foods |
| daily total fat intake witin | 20-35% of total calories, less than 7% from saturated fatty acids and less than 300 mg cholesterol |
| consume less than __________ of sodium per day | 1,500 mg |
| adult should have | 6-7 ounces of grain/day |
| adults should have how may vegetables? | , 3 cups/week dark green vegetables, 2 cups/week orange vegetables, 3 cups/week legumes, 3 cups/week starchy vegetables, |
| adults should have how much fruit per day? | 1.5- 2 cups |
| adults should have how many ounces of meats and beans/day | 5-6 oz |
| how many cups of milk cheese and yogurt per day? | 3 cups |
Created by:
rebo14