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Ch. 37
Nutrition
| Question | Answer |
|---|---|
| adenosine triphosphate | usable energy of cells (ATP) |
| calorie | unit by which food energy is measured |
| carbohydrate | compound containing carbon, hydrogen, and oxygen atoms |
| catabolism | body process that converts large structures into smaller ones |
| cholesterol | multi-ringed, waxy lipid found in all body cells |
| dehydration | condition in which body water output is greater than the input |
| disaccharide | a sugar composed of 2 monosaccharides |
| emulsification | process of making an emulsion, allowing fat and water to mix |
| fatty acid | long unbranched fat used by the body to manufacture various lipoprotiens |
| glucose | monosaccharide used by the brain and tissues for fuel |
| glycemic index | scale that lists the amount of time it takes for a food to raise blood glucose levels |
| insoluble fiber | indigestible food components that do not dissolve in water |
| lipid | family of compounds that are insoluble in water, including fatty acids, triglycerides, phospholipids, and sterols; also called fat |
| malnutrition | condition caused by insufficient intake of nutrients |
| metabolism | all physical and chemical changes within the body that build and break down substances |
| micronutrient | elements and compounds needed in the diet that do not contribute energy to the body |
| mineral | inorganic element |
| monosaccharide | single unit of sugar |
| nutrient | chemical substance obtained from food and used in the body to provide energy, build structural materials, support growth and maintenance, or repair body tissues |
| overnutrition | condition caused by excess intake of nutrients |
| protein | dietary source of amino acids used to build various body tissues, hormones, and antibodies |
| soluble fiber | indigestible food component that dissolves in water to form a gel |
| undernutrition | condition caused by insufficient intake of calories and sometimes nutrients |
| vitamin | organic molecule that contains carbon and several different elements needed by the body to support chemical reactions |
| vitamin A | promotes vision, participates in protein synthesis, supports growth. |
| thiamine (B1) | assists in energy metabolism |
| riboflavin ( B2) | coenzyme needed for release of energy from nutrients in body cells |
| niacin (B3) | two major coenzymes that enable energy transfer in cells |
| Biotin (B7) | coenzyme of the citric acid cycle involved in gluconeogenesis and fatty acid synthesis |
| Pantothenic acid (B5) | synthesis of lipids, neurotransmitters, steroid hormones, and hemoglobin |
| Vitamin B6 | amino acid metabolism, synthesis of heme, nucleic acids and lecithin |
| Folate (B9) | coenzyme complex that helps to synthesize DNA |
| Vitamin B12 | part of coenzyme system that synthesuzes new cells, maintains nerve cells, and breaks down some fatty acids and amino acids |
| Vitamin C | Collagen synthesis, provides matrix for bone growth, antioxidant, thyroxin synthesis, amino acid metabolism, strengthens resistance to infection, aids in absorption of iron |
| Vitamin D | aids in the mineralization of bone |
| Vitamin E | Antioxidant that stabilizes cell membranes, inhibits oxidation reactions that can cause cellular damage |
| Vitamin K | Aids in synthesis of blood-clotting protiens |
| calcium (Ca) | mineralization of bones and teeth, muscle contraction and relaxation, nerve function, blood clotting, blood pressure maintenance |
| Phosphorus (P) | minerlization of bones and teeth, part of phospholipids, used in energy transfer and buffer system |
| Potassium (K) | fluid and elecctrolte balance, assistance with nerve impulses and muscle contractions |
| Sulfur (S) | part of proteins (creates disulfide bridges that stabilize protein structures) |
| Chloride (Cl) | fluid and electrolyte balance, part of stomach acid |
| Magnesium (Mg) | mineralization of bones and teeth, muscle contraction, nerve transmission, immune system function |
| Iron (Fe) | part of hemoglobin protein that carries oxygen to tissues. part of myoglobin protein in muscles |
| Zinc (Zn) | part of many enzymes, involved in making proteins, necessary for taste perception, transport for vitamin A, normal fetal development |
| Copper (cu) | necessary for absorption and use of iron, part of many enzymes |
| Manganese (Mn) | necessary for building various enzymes |
| Iodine (I) | component of thyroid hormones, which regulate growth, development, and metabolic rate. |
| Selenium (Se) | antioxidant, regulation of thyroid hormones |
| kilocalorie | 1000 calories |
| what are the two main categories of nutrients | macronutrients and micronutrients |
| what is the main source of fuel for the body | carbohydrates |
| what is the difference between simple carbohydrates and complex carbohydrates | simple carbs are quickly absorbed quickly and made of one or two sugar molecules complex carbs are made of long chains of 3 or more sugar molecules and take longer to digest and must be broken down before turned into energy |
| what are some food sources of simple carbs | fruit, milk, and table sugar |
| what are some food sources of complex carbs | potatoes, corn, and peas |
| what is the relationship between soluble fiber and low density lipoproteins (LDL) | soluble fiber decreases LDL |
| what are dietary sources of insoluble fiber | whole wheat breads |
| what is protein used for in the body | growth and development of the body |
| what does protein break down into when digested | amino acids |
| what proteins are manufactured by the body | non-essential amino acids |
| what are essential amino acids | amino acids not made by the body, must be ingested |
| what are complete proteins | contain all 9 essential amino acids |
| What are some food sources for complete proteins | fish, meat, eggs, milk, and milk products |
| what are incomplete proteins | lack one or more essential amino acids |
| how are incomplete proteins combined to provide all essential amino acids | mix and matching incomplete proteins example: rice and beans, peanut butter and bread, beans and corn |
| list the four types of fats | fatty acids, triglycerides, phospholipids, and sterols |
| what is the major storage form of fat in the body | triglycerides |
| what do triglyceride levels in the blood measure | reflects stored fat as well as in diet |
| what does cholesterol do in the body | helps with cell membrane function |
| list food sources for cholesterol | eggs, meats, and fish |
| what are low density lipoproteins (LDL) | deposits in the brain and arteries |
| What is the role of high density lipoproteins (HDL) in the body | removes LDL from arteries |
| what does the LDL and HDL ratio show | how much cholesterol is being excreted and how much is being stored |
| what is the glycemic index | lists amount of time needed for food to raise blood glucose |
| which kind of bread has the lowest glycemic index | rye or multigrain |
| which fruits have the highest glycemic index | watermelon and dates |
| which four snacks have a glycemic index of 75 | french fries, doughnuts, graham crackers, and waffles |
| what do vitamins do in the body | support chemical reactions |
| what foods are good sources of vitamin A | milk, cheese, and eggs |
| which vitamin is synthesized in the body with the help of sunlight | vitamin D |
| Which vitamin is needed for blood clotting | vitamin K |
| which vitamin aids in the synthesis of iron | vitamin C |
| what are major food sources of calcium | milk, yogurt, cheese, tofu, and spinach |
| what are major food sources of potassium | bananas, potatoes, avocado, chicken, and beef |
| which mineral is part of the hemoglobin protein that carries oxygen to the tissues | Iron |
| what are the deficiency symptoms of calcium | osteoporosis and rickets |
| what are the deficiency symptoms of potassium | muscle weakness, paralysis, and confusion |
| what are the signs and symptoms of dehydration | thirst, fatigue, dry mouth, reduced appetite |
| what beverages should be avoided during dehydration | alcohol and caffeine |
| how big is a serving of meat | 3 ounces |
| how big is a serving of cheese | 1 ounce |
| how big is a serving of fruit | a tennis ball size serving |
| list simple changes people can make to have healthier eating habits | use a smaller plate, at a restaurant use bread plat to but extra servings on |
| how many calories should a pregnant woman consume in her 2nd and 3rd trimester | 300 Kcal per day |
| what types of nutrients should a pregnant women increase in their diet | dairy, protein, and iron |
| what can a pregnant woman do to help decrease nausea | eat small meals several times a day |
| what should infants from birth to 6 months have as food | breast milk or formula |
| at what age should infants be given cereals, and (pureed) fruits and vegetables | 6m-1yr |
| at what age can a baby transition from formula or breast milk to whole milk | 1 yr |
| what should adolescents be encouraged to drink and why | milk to absorb calcium |
| what should adolescent females increase in their diet and why | iron to help replace it during menses |
| why do elderly people prefer sweets | it's the strongest sense of taste they have |
| what are four special nutritional concerns of the aging adult | dentition, income, taste, digestive disorder |
| what should people with HIV/AIDS increase in their diets | protein |
| people on chemotherapy can easily become malnourished. what can they do to avoid it | small frequent meals |
| what foods should people on chemotherapy avoid | spicy food, fatty food, and foods with strong odors |
| what should you you teach patients with diabetes about diet and exercise | incorporate foods with a lower glycemic index into your everyday diet and exercise regularly |
| what foods would be included in the soft foods diet | milk, yogurt, and soft cheese |
| which foods would be included in the bland food diet | boiled chicken, cooked vegetables, eggs, and dairy products |
| what are some conditions that would require a pt to be on a low sodium diet | kidney disease, HTD, edema, or cardiovascular disease |
| what types of food should someone on a low sodium diet stay away from | processed foods |
| fad diets can be recognized by what types of restrictions and promises | high amounts of caffeine, promises of weight loss greater than two pounds per week |
| what is malnutrition | insufficient intake of nutrients |
| what is kwashiorkor | severe protein deficiency |
| how is kwashiorkor different than maramus | maramus is lack of calorie intake and kwashiorkor is a severe protein deficiency |
| how is morbidly obese defined | a BMI of 40 or higher |
| what are the symptoms of maramus | emaciated appearance, irritable child, voraciously hungry |
| what is syndrome X | combination of risk factors that greatly increase the chance of heart disease |
| what are the risk factors for developing syndrome X | insulin resistant, hypertension, obesity, and hyperlipidemia |
| Pellagra | lack of niacin (vitamin B3); causes diarrhea, skin rash, abdominal bloating, mental changes, and death (the 4 D's) |
| Beriberi | lack of thiamine (vitamin B1); causes weight loss, edema, weakness, pain in limbs, and emotional disorders |
| Rickets | lack if vitamin D, calcium, or phosphate; causes weakening and softening of bones leading to bone pain and skeletal deformities |
| Scurvy | insufficient vitamin C intake; causes bleeding from the gums and nose, paleness, and lack of energy |
Created by:
rewebb
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