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Foundations class
Foundations ch 26
| Question | Answer |
|---|---|
| When does the body require more protein? | During times of injury, illness, pregnancy and lactation. |
| What structures are involved in the digestive system? | Mouth, teeth, tongue, pharynx, esophagus, stomach, small and large intestines and the anus. |
| What are the accessory organs? | Salivary gland, Liver, Gallbladder, and Pancreas. |
| What does the mouth do? | Receives food, breaks it down and mixes food with saliva to start digestion process. |
| What is the function of the Pharynx? | Connects nasal and oral cavities to esophagus. |
| What are the Parotid Glands? | Largest salivary glands lying anterior and inferior to the ears. They secrete saliva into the mouth to start digesting starches. |
| Function of the Esophagus? | Propel food into stomach from Pharynx using Muscular Contractions. the Lining secretes mucus. |
| Purpose of the stomach? | To mix food and digestive juices. Change food into semi-liquid Begins digestion of proteins Absorbs B12 |
| What are the parts of the Small Intestine? | Duodenum, Jejunum, Ileum. |
| What is the purpose of the Small Intestine? | Mix food and secretions from liver and pancreas. Finishes digestion Absorbs nutrients |
| Parts of the Large Intestine | Ascending, Transverse, Descending and Sigmoid Colon, Rectum, Anus, and Cecum |
| What does the Large Intestine do? | Absorbs fluids and Electrolytes. Eliminates Waste |
| Functions of Liver and Gallbladder | Concentrate Store and Secrete Bile into the Duodenum. |
| Functions of the Pancreas | Secretes Digestive Juices Produces insulin |
| What digestive system changes occur with aging? | Tooth loss/ Dental Caries Decreased ability to chew Decreased gag reflex/ Increased aspiration risk decreased sense of taste/ appetite Decreased sphincter muscle tone/ increased esophageal reflux. |
| What can cause digestion issues, along with decreased peristalsis and constipation? | Digestive system changes from aging. |
| What is metabolism | Breaking down of molecules Makes energy available Enables nutrients to enter bloodstream after digestion Food is converted to chemical substances for energy production |
| What is the purpose of USDA MyPlate? | Puts emphasis on healthy eating and gives guidelines in proper portions. |
| What is Marasmus? | Protein energy deficiency that occurs in the first year of life characterized by growth retardation, and wasting of subcutaneous fat and muscle. |
| What is Kwashiorkor? | Protein deficiency that occurs in infants and young children after weaning from breast milk. |
| Proper amount of protein intake? | 46-56 G per day 10-15% total daily Calories Varies on activity level and state of health. |
| What is protein used for? | Rebuild and replace tissue balance hormones, fluids, and antibody production transport nutrients |
| Where do we get protein? | Red meat, eggs milk, poultry, and fish Grains, legumes, most vegetables |
| What are the essential amino acids | Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalinine, Threonine, Tryptophan, Valine |
| Where do we find Essential Amino Acids? | Through food sources |
| What are the non essential amino acids? | Alanine, Arginine, Asparagine, Aspartic Acid, Cysteine, Cystine, Glutamic Acid, Glutamine, Glycine, Proline, Serine, Tyrosine |
| Where do we get non essential amino acids? | They are manufactured in the liver |
| Effects of protein excess | Causes stress on liver and kidneys can lead to excess fat in the diet |
| what are the different vegetarian diets? | Lacto-ovo-vegetarian Lactovegetarian Vegan |
| What is a Lacto-ovo-vegetarian | Someone who eats only dairy, eggs, and plants |
| What is a Lactovegetarian | Someone who eats only dairy and plants |
| What is a vegan? | Someone does not eat any animal sources including honey |
| What are health benefits of well planned Vegetarian Diets? | Decreased Risk of; Heart disease, hypertension, diabetes, obesity |
| What is the Vegan Diet missing? | Vitamin B6, B12, Iron, Zinc, Riboflavin, Vitamin D |
| What are Carbohydrates? | Main source of Energy, there are 3 types; Simple - sugars ( source table sugar, fruit and milk) Complex sources such at potatoes Fiber- sources such as whole grains. |
| What do Carbohydrates do? | Regulate protein and fat metabolism Fights infection Promotes growth of body tissues |
| How many carbs do we need? | 50-60% of our daily intake |
| Simple Carbs | Table Sugar- Sucrose Fruit Sugar- Fructose Milk Sugar- Lactose |
| Complex Carbs | Breads, pasta, cereal, rice, Breaks into simple sugars |
| Fiber | Cannot be broken down aids in elimination increases bulk in stool |
| sources of fiber | Fruit- Apples, bananas, oranges, grapefruits Vegetables- green beans, broccoli, potatoes with skin Grains- whole grain breads, all bran Legumes- cooked beans- kidney, pinto, Lima, black-eyed- peas |
| Lipids | Essential nutrient adds flavor and texture dissolves and transports fat soluble vitamins and caretenoids insulates body cushions and protects organs full feeling |
| Fat soluble vitamins | Absorbed in small intestine stored in liver A, D, E, K |
| Water soluble vitamins | Absorbed into bloodstream B complex Vitamins Vitamin C |
| Fats | Saturated or unsaturated |
| Omega 3 Fatty Acids | Found in salmon, tuna, halibut, sardines, canola and soybean oil chicken eggs and walnuts |
| Trace minerals | Iron, copper, iodine, Manganese, Cobalt, Zinc, Selenium, Molybdenum, Fluoride, Chromium |
| Major Minerals | Calcium, Sodium, Magnesium, Chlorine, Phosphorus |
| Minerals | Inorganic essential for metabolism and cellular function found in plants and animals |
| Water | Requirement 1mL/ calorie intake used in every body process Adult body 50-69% water Intake needs to equal recorded output plus 500 mL |
| Nutritional influences | Age Illness Emotional status Religion- Islam, Judaism, Seventh Day-Adventist, Culture- African American, Hispanic, Asian Food safety |
| African American Traditional Diet | Variety greens, dry beans, corn bread, sweet potatoes, pork, catfish, chicken |
| Asian American Diet | High carb and veggie, low in meat and fish High in sodium and fat |
| Hispanic American Diet | High in carbs; beans, rice, corn, tortillas High in fat- lard in fried foods |
| Middle Eastern American Diet | Fermented dairy products, Meats, wheat or rice at each meal, fresh fruit and veggies some prepared special if Muslim |
| Infants diet | Need to 2x birth weight by 6 mo and triple by 1 yr breast milk recommended for first year solids by 4-6 mo |
| Toddlers and Preschoolers diet | 2-5yrs Less milk and increased solids Small servings, easy to chew foods single items colorful foods |
| Preschool and toddler dining preferances | Pleasant environment child size plates and utensils favorite character or colorful plates, Avoid forcing food |
| School age dietary | Desire sugary non nutritious foods Need well balanced meals and snacks High calorie and sodium predispose obesity |
| Adolescent dietary | Consume fast food or vending machine foods, growth spurts require more calories and nutrients Females require more iron after menses begins |
| Adulthood diet | Rely on fast food and convenience foods Obesity/ hypertension prevalent Increased sugar, fat, and sodium intake. |
| Older Adults | Limited income, limited food, limited activity, Most at risk for inadequate nutrition should have companion during meals and may need help from others to ensure proper nutrition |
| Which is not a function of fats? 1. Provide source of Fatty acids. 2. Add Flavor to Food. 3. Make food smell appetizing. 4. Provide quick source of Protein | 4. Provide quick source of Protein. |
| Which nutrient is involved in all the bodies processes and the most essential? 1. Water 2. Protein 3. Sodium 4. Sugars | 1. Water |
| Liz has an Orthodox Jewish Patient. When ordering her diet its important to remember that: 1.Pork and all pork products are allowed 2. No alcohol is permitted 3. Shellfish are allowed 4. Meat or milk may not be mixed or eaten at the same meal | 4. Meat and milk may not be mixed or eaten at the same meal |
| which statement is correct 1.most babies 2x their weight by the end of their first year 2. breastfeeding is recommended for the first 6 months. 3.Nutrients in formula are easier to digest 4. Most babies double weight by 6 mo and triple by 1 yr. | 4. Most babies double their weight by 6 months and triple by one year. |
| Ashleys patient has a BMI of 16.5 for an adult male. This would mean that the patient is : 1. overweight 2. Underweight 3. in the recommended range 4. Morbidly obese | 2.underweight |
| What is BMI | Body Mass index to determine fat value by using height and weight |
| kosher | food preparations according to Jewish Law Milk and Meat are not not eaten at same time |
| Nutrition | the sum of processes involved in taking in nutrients and absorbing and using them |
| Carotenoids | Beta carotene, act as antioxidants , protecting cells and tissues from damage |
| catabolism | Larger molecules are broken down into smaller molecules to make energy available |
| cholesterol | component of fat |
| colostrum | First breast fluid available at delivery |
| Complimentary proteins | provide complete protein intake in the diet. |
| Complete protein | high quality proteins contain all nine essential amino acids |
| digestion | process of converting food into chemical substances |
| fructose | sugar from the fruit |
| glucose | Metabolized form of sugar in the body |
| glycemic index | The rate at which carbohydrates boost blood glucose |
| incomplete protein | low quality proteins that do not contain all 9 essential amino acids |
| lactose | Sugar found in milk |
| malnutrition | A disorder of nutrition related to an unbalanced diet |
| nutrients | biochemical substances used by the body that must be supplied in adequate amounts from foods. |
| obesity | Having a body weight over 30 excessive accumulation of body fat |
| saturated fats | most solid like butter and lard come from animals |
| sucrose | Table sugar |
| unsaturated fats | most oils come from vegetables, nuts and seeds |
| Vitamins | Organic compounds essential to proper function of the body. |
| Amino Acids | organic compounds that are the chief components of proteins |
Created by:
nclem2
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