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NutritionF
Foundations book
| Question | Answer |
|---|---|
| How do you find BMI? | Weight in Kilograms x height in meters squared |
| Building blocks out of which proteins are constructed; the end products of protein digestion | Amino Acids |
| Approximately how many amino acids are used by the human body? | 20 |
| How many amino acids are considered essential amino acids because the body doesnt make a sufficient quantity and it is necessary to obtain them from the diet? | 9 |
| A ? protein is one that contains all of the nine essential amino acids in sufficient quantity and ratio for the bodys needs. | Complete proteins |
| ? Proteins are those that are lacking in one or more of the nine essential amino acids, are of plant origin. Ex:grains,legumes,nuts,and seeds | Incomplete |
| What are some examples of Complete proteins? | meat,poultry,fish,milk,cheese,eggs, and soy |
| What are some examples of Incomplete Proteins? | grains,legumes,nuts, and seeds |
| The building aspect on which the energy released from catabolism allows the cells to build more complex,usable forms of nutrients; building and repair phase of metabolism | Anabolism |
| A psychoneurotic disorder characterized by a prolonged refusal to eat; self-imposed starvation | Anorexia Nervosa |
| Amount of energy used by the body at rest to maintain vital functions such as respiration,circulation, temperature,peristalsis and muscle tone. | BMR Basal Metabolic Rate |
| An estimate used to determine if a person may be at a health risk because of excessive weight | BMI body mass index |
| An eating disorder involving an insatiable craving for food, often resulting in continual eating followed by periods of depression, self-deprivation and or purging | Bulimia Nervosa |
| Breakdown or destructive phase of metabolism. occurs when complex body substances are broken down to simpler ones | Catabolism |
| Fat-soluble sterol found in animal fats and oils, organ meats, and egg yolk | Cholesterol |
| chemical substance present in small quantities, is a lipid, found in many fruits, veg ,nuts, seeds, cereals, veg oil and other plant sources | Sterols |
| Preforms specific functions in the body, provides no energy, is synthesized in the liver and is found in foods of animal origin. | Cholesterol |
| The average amount of dietary cholesterol intake is an average of no more than? | 300mg/day |
| Generic term for nondigestible chemical substances in plants. | Dietary fiber |
| Combo of profuse perspiration, nausea, vertigo, and weakness experienced by patients who have had a subtotal gastrectomy; | Dumping Syndrome |
| Symptoms of this are felt soon after eating, when the contents of the stomach empty to rapidly in the duodenum. | Dumping Syndrome |
| Administration of nutrients into the gastrointestinal tract; usually refers to as tube feeding | Enteral Nutrition |
| Carbs, proteins, fats, minerals, vitamins, and water necessary for growth, normal function, and body maintenance. these substances must be supplied by food, not synthesized by the body in the quantities required for normal health. | Essential Nutrient |
| Polysaccharide that is the major carbohydrate stored in animal cells | Glycogen |
| Process in which hydrogen is added to vegetable oil to make it more solid and stable to rancidity | Hydrogenation |
| Unit that denotes the heat expenditure of an organism and the fuel or energy value of food | Kilocalorie |
| Group name for organic substances of a fatty n nature, including fats, oils, sterols (cholesterol), phospholipids, waxes and related compounds | Lipids |
| A protein and lipid molecule that facilitates transport of lipids in the blood stream | Lipoprotein |
| The use of specific nutrition services to treat an illness, injury or condition | Medical Nutrition Therapy |
| Difference between intake and output of nitrogen in the body. If intake is greater, a positive nitrogen balance exists and anabolism occurs. | Nitrogen Balance |
| Difference between intake and output of nitrogen in the body. If output is greater, a negative nitrogen balance exists and catabolism occurs. when nitrogen intake equals output the body is in zero nitrogen balance. | Nitrogen Balance |
| A chemical compound or element found in food that is necessary for good health. | Nutrient |
| Foods providing a high quantity of one or more nutrients in a small number of calories is nutrient dense | Nutrient dense foods |
| Abnormal increase in the proportion of fat cells, mainly in the viscera and subcutaneous tissues of the body | obesity |
| Administering nutrients by a route other than the alimentary canal, such as intravenously | Parenteral Nutrition |
| A progressive megaloblastic, macrocytic anemia, affecting mainly older people that results from lack of intrinsic factor essential for the absorption of vitamin B12 | Pernicious Anemia |
| Bulk in the colon that includes undigested food, fiber, bacteria, body secretions, and cells | Residue |
| Feeling of fullness and satisfaction from food | Satiety |
| A diet used as a medical treatment | Therapeutic Diet |
| The administration of a hypertonic solution into a large central vein, usually the superior vena cava, via a catheter threaded through either the subclavian or internal jugular vein | Total Parenteral Nutrition (TPN) |
| Administration of nutritionally balanced liquefied food or formula through a tube inserted into the stomach, duodenum, or jejunum by way of nasoenteric or a feeding ostomy | Tube Feeding |
| Vegetarian whose diet excludes all foods of animal origin | Vegan |
| Glucose,Fructose, Galactose are all members of what type of Simple Carbohydrate? | Monosaccharides |
| Sucrose,Lactose, and Maltose are all members of what type of Simple Carbohydrate? | Disaccharides |
| Starch, Glycogen and Dietary fiber are all Complex Carbohydrates also classified as? | Polysaccharides |
| Carbohydrates and Proteins provides approximately _kcal/g? | 4 |
| Fat provides _ kcal/g? | 9 |
| Alcohol supplies _ kcal/g | 7 |
| 1.Provides energy 2. build and repairs tissue 3. regulates body processes | Nutrients |
| Recommended fiber intake is 21-? g/day | 38 |
| What is HDL? | High-density lipoproteins |
| What is LDL? | Low density lipoproteins |
| What is VLDL? | Very low density lipoproteins |
| LDLs and HDLS carry cholesterol in the bloodstream which makes them of particular interest in what? | Cardiovascular Disease |
| Cholesterol found in LDLs increases the risk of ? by contributing to plaque build up on the artery walls | Atherosclerosis |
| HDL transports cholesterol from the bloodstream to the ? to be degraded and excreted. | Liver |
| What carries the "bad" cholesterol? | LDL (Low density lipoproteins) |
| What carries the "good" cholesterol? | HDL (High density lipoproteins) |
| The goal for the American population is to maintaining stress or reducing total Serum cholesterol to less than? | 200mg /dl |
| The major food components that raise LDL cholesterol are? | Saturated fats, trans fatty acids, and dietary cholesterol |
| Unsaturated fatty acids that vary slightly in their chemical configuration from naturally occurring unsaturated fatty acids | Trans fatty acids |
| Produced during hydrogenation | Synthetic trans fatty acids |
| Chemical bonds are completely filled or saturated with hydrogen | Saturated fatty acid |
| Has one or more places on its chemical chain where hydrogen in missing | Unsaturated fatty acid |
| Fatty acid with only one point of of unsaturation is called? | monounsaturated fatty acid |
| Fatty acid with two or more points of unsaturation are termed ? | Polyunsaturated |
| ? provides the most concentrated source of energy of all the nutrients 9 kcal/ g | Fat |
| Composed of glycerol a 3 carbon chain with 3 fatty acids attached to it | Triglyceride |
| Coconut, palm, and palm kernel oils, Fat in and on meats and poultry, egg yolk, butter, cream, milk fat, cocoa butter, olive oil and olives are all part of what fatty acid class? | Saturated fatty acids |
| Partially hydrogenated plant and fish oils, stick margarines, shortening, commercial fats used for frying and baking are all part of what fatty acid class? | Trans fatty acids |
| Safflower oil, sunflower oil, cotton seed oil, soybean oil, corn oil, most fish oils are all examples of what type of fatty acid? | Polyunsaturated |
| Canola oil, peanuts and peanut oil, most other nuts and avocados are examples of what type of fatty acid? | Monounsaturated |
| HDL cholesterol in men should be less than 40 | HDL cholesterol in women should be less than 50 |
| LDL cholesterol should be less than 100 over or equal to 190 is very high | Total cholesterol should be less than 200 anything greater than 240 is considered high |
| What are the antioxidant vitamins? | Vitamins A,C,E |
| What vitamins are fat Soluble? | Vitamins A,D,E,K |
| What is the best source of Vitamin D? | Sunshine |
| Found in Egg yolks, liver, milk, carrots, aids in vision, epithelial tissue integrity,embryonic development immune function | Vitamin A |
| A deficiency in this can cause night blindness, xerophthalmia, increased infections, follicular hyperkeratosis | Vitamin A |
| An excess of this can cause fatigue, headache, nausea, vomiting, blurred vision, liver abnormalities, bone and skin change. | Vitamin A |
| Can be found in fortified milk and margine, egg yolks liver, fish oils and sunlight on skin helps maintain blood calcium and phosphorus balance | Vitamin D |
| A deficiency in this can cause Rickets, and Osteomalacia or an excess can cause calcification of soft tissue | Vitamin D |
| Found in green leafy veg, dairy products, liver, meat, great tea aids in formation of blood clotting factors | Vitamin K |
| A deficiency in this can cause an increased in prothrombin time in severe cases hemorrhaging | Vitamin K |
| Found in animal products aids in new cell synthesis and maintenance of nerve cells | Vitamin B12 |
| A deficiency in this can cause pernicious anemia macrocytic megaloblastic anemia | Vitamin B12 |
| Found in citrus fruits and juices strawberries, kiwi, melons, broccoli, peppers, tomatoes, potatoes, fortified beverages is an antioxidant aids in wound healing, tissue growth and maintenance proper immune function absorption of Iron | Vitamin C |
| A deficiency in this can cause Scurvy, gingivitis, bleeding gums, easy bruising, increased infections, poor wound healing, rough skin, joint pain, muscle atrophy and fatigue. An excess can cause abdominal cramps and diarrhea | Vitamin C |
| Found in Milk and milk products, cheese , green leafy vegetables, fish with bones. Aids in formation and maintenance of bones and teeth, blood clotting, nerve conduction and muscle contraction | Calcium |
| A deficiency in this can cause osteoporosis and stunted growth in children. An excess can cause constipation, increased risk in males for urinary stone formation, reduced absorption of iron and zinc | Calcium |
| Found in vegetable oils, dark green leafy veg, wheat germ, nuts. Aids in protection of cell membranes and is an antioxidant. An excess can cause an increased tendency to hemorrhage. | Vitamin E |
| Found in milk, meat, poultry, fish, grains, food additives, found in almost all foods, an essential component of bone, energy metabolism, acid-base balance | Phosphorus |
| a deficiency in this is rare, an excess in this can cause calcification of non skeletal tissues | Phosphorous |
| Found in nuts, legumes, whole grains, green leafy veg, fortified cereals, aids in bone mineralization, muscle contraction and relaxation, general metabolism, blood pressure regulation. | Magnesium |
| A deficiency in this can cause nausea, muscle weakness, confusion, tetany. An excess can cause diarrhea | Magnesium |
| Found in Sweet potatoes, fruits, veg, fresh meat, legumes, milk. Aids in Nerve conduction, muscle contraction, including heart, fluid and acid-base balance | Potassium |
| A deficiency in this can cause severe cardiac dysrhythmias, muscle weakness, glucose intolerance. An excess can cause Cardiac arrest | Potassium |
| Found in Clams, liver, oysters, meat, poultry,fish, legumes, whole and enriched grains,fortified cereals. Part of hemoglobin and myoglobin is necessary for oxygen transport and use in the body; part of some enzymes, energy metabolism | Iron |
| A deficiency in this can cause Microcytic, hypochromic anemia, fatigue, weakness, headache, apathy, pale skin, decreased immune function. In children reduced attention span decreased ability to learn. | Iron |
| An excess of this can cause tissue damage, constipation, decreased zinc absorption. Accidental poisoning in children, nausea, vomiting, diarrhea, rapid heartbeat, weak pulse, dizziness, shock, disorientation | Iron |
| Found in Iodized salt, seafood, plants grown in iodine-rich soil. Part of thyroxin which helps regulate metabolism, growth, and development. | Iodine |
| A deficiency in this can cause a goiter; enlarged thyroid gland, weight gain,m skin and hair changes; Cretinism mental and physical retardation of fetus. An excess can cause enlarged thyroid gland | Iodine |
| Found in organ meats, seafood, nuts, seeds, whole grains, cocoa. Necessary for utilization of Iron, helps make normal red blood cells | Copper |
| A deficiency in this can cause anemia, vascular skeletal problems. An excess can cause nausea, vomiting, liver damage | Copper |
| An adult needs how much Protein daily? | 46-50g |
| An adult needs how much Calories per day? | 2200 |
| An adult needs how many minerals per day? | 1000mg |
| An adult needs how much Iron per day? | 18mg |
| An adult needs how much Iodine daily? | 150mcg |
| An adult needs how much Magnesium daily? | 310mg |
| An adult needs how much Vitamins B6 daily? | 1.3mg |
| An adult needs how much Folic Acid daily? | 400mcg |
| An adult needs how much Vitamin C daily? | 75mg |
| An adult needs how much Vitamin A daily? | 700mcg |
| Recommendations to caffeine intake per day are? | less than 300mg daily |
| A high fiber diet is used for treatment with what type of disorders? | GI disorders, diverticulosis |
| Soft diets are used for patients going from liquid to regular diet, also for people with conditions affecting the GI tract. It is generally low in ? | Fiber |
| There are 2 types of liquid diets what are they? | Clear and full liquid |
| a non irritating diet consisting of liquids that are easily digested and absorbed and leave little residue in the GI tract. | Clear liquid diet |
| Used as a transition diet after a clear liquid diet, more nutritionally complete than a clear liquid diet but lacks some nutrients still and is only temporary | Full-liquid diet |
| Most common type of carbohydrate-modified diet serves in the treatment of ? | Diabetes mellitus |
| Type ? Diabetes is because of obesity and sedentary lifestyles. | 2 |
| The ? of carbohydrate in the meals and snacks is more important than the source or type of carbohydrate for a person with Diabetes | Total Amount |
| Type 1 Diabetes represents the goal of balancing carbohydrate intake with insulin administration. | Type 2 Diabetes are to provide a nutritionally adequate meal plan that achieves and maintains desirable weight, normal blood cholesterol concentration and normal blood glucose levels. |
| Is a meal planning approach that focuses on the total amount of carbohydrates eaten at meals and snacks. | Carbohydrate counting |
| One carbohydrate choice is equal to ? g of carbohydrate. | 15g |
| Take 15g of carbohydrate, wait 15 mins, test blood glucose to see if response to carbohydrate is adequate. | 15-15 Rule |
| Lactose intolerance occurs as a result of a lack of digestive enzyme? | Lactase |
| If you were lactose intolerant you would exclude what from your diet? | Milk, milk products, some soups |
| A fat-controlled diet is desirable for the prevention and treatment of ? | Atherosclerosis & hyperlipidemia |
| Promotes dietary guidelines for the general population to enhance health and reduce risk of cardiovascular disease. | AHA American Heart Association |
| Developed the Therapeutic Lifestyle Changes diet (TLC) which is the first step in treatment of patients with elevated blood lipids and existing cardiovascular disease. | National Cholesterol Education Program |
| The inclusion of ? in the diet often help lower blood cholesterol and triglyceride levels. | Monounsaturated fats |
| A particular type of unsaturated fat found in fatty fish, flaxseed oil, and soy products | Omega 3 fatty acids |
| A constellation of metabolic risk factors | Metabolic Syndrome |
| In the end stage renal disease and other kidney disease it is sometimes necessary to restrict ? intake to as little as 2000mg/day. | Potassium |
| During end stage renal disease and other kidney diseases with low urine output ? is restricted to 500-750ml /day. | Fluid intake |
| Are typically indicated when a patient is unable to chew or swallow, not appetite or refuses to eat, great nutritional need, comatose, moderate malabsorption, or diarrhea. | Tube feeding/ Enternal nutrition |
| Is needed for proper transmission of nerve impulses to muscles of the body. | Magnesium |
| Organic compounds that are essential in small quantities for normal physiologic and metabolic functioning of the body. | Vitamins |
| Inorganic and are single elements | Minerals |
| A condition that results from exposure to excess amounts of a substance that does not cause adverse effects in small amounts. | toxicity |
| ? can be destroyed by heat, lights, exposure to air, when food is cooked water. | Vitamins |
| It is not possible for ? to be destroyed like vitamins because they are single elements not compounds but may sometimes get lost in cooking water. | Minerals |
| Water soluble vitamins are? | B & C |
| ? are minerals needed in amounts greater than 100mg/ day. | major minerals |
| Calcium, phosphorus, magnesium, sulfur, sodium, potassium, and chloride are what type of mineral? | Major Minerals |
| ? minerals are needed in much smaller amounts. | Trace minerals |
| Iron, zinc, Iodine, Selenium, Copper, Manganese, Fluoride, Chromium, and Molybdenum are all what type of mineral? | Trace minerals |
| This mineral functions as an electrolyte. | Sodium |
| Manifests itself as a microcytic hypochromic anemia. | Iron deficiency Anemia |
| Dietary iron is found in two forms what are they? | Heme and nonheme. |
| Heme iron is well absorbed much of the iron in animal tissues is heme iron. | Nonheme iron is not well absorbed from the GI tract. Iron in plant products is nonheme. |
| Meat,fish, and poultry have a factor, sometimes called MFP factor that enhances ? absorption. Vitamin ? when eaten in the same meal with iron containing foods are all factors that enhance Iron Absorption. | Enhance IRON absorpiton, and Vitamin C |
| Factors that INHIBIT iron absorption are? | Bran and some fibers which contain phytates that bind iron in the GI, Polyphenols (found in coffee, tea, and red wine) Antacids, calcium in milk , soy protein |
| Is an electrolyte needed for normal cellular function. | Potassium |
| The nutrient most vital to life is? Lack of this nutrient will bring detrimental effects more rapidly than any other. | Water |
| Water makes up _ % of adult body weight and _ % of infant weight. | 60% and 80% |
| Provides form and structure to the body tissues, acts as a solvent and is necessary for most of the bodies chemical processes to occur | Water |
| Transports nutrients and other substances throughout the body by way of the blood, body secre4tions, and tissue fluids. Lubricates and protects moving parts of the body and also lubricates food and aids in digestion. | Water |
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