Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Nutrition Chapt. 4-6
| Question | Answer |
|---|---|
| 1. What provides more than double the calories than carbs or proteins in equals amounts | Fats |
| 2. Saturated fats and trans fats are which type of fats | Bad fats |
| 3. What is the biggest source of saturated fats for American diets | Ground beef |
| 4. Lipids are made up of what 3 different types of fats | Triglycerides (fats, oils) phospholipids and sterols |
| 5. What is defined as water insoluble, energy-yeilding compounds composed of carbon, hydrogen and o2 atoms | Lipids |
| 6. What form is the major storage form of fats in the body | Triglycerides |
| 7. All foods contain what type of fats | Saturated, monounsaturated and polyunsaturated |
| 8. Which fats are labeled good fats | Unsaturated fats, including monounsaturated and polyunsaturated fats |
| 9. What are the two types of polyunsaturated fats | Omega-6 -- safflower, soybean oil Omega- 3 – fish oils, fatty fishes |
| 10. What type of fats is said to lower LDL-cholesterol | Monounsaturated fats |
| 11. What has been shown to lower serum triglyceride levels, lower BP, decrease stroke risks and certain types of cancers | Omega – 3 |
| 12. What type of fats are said to raise LDL-cholesterol | Bad fats – saturated, hydrogenated, trans fats |
| 13. What adds texture to foods, is solid at room temp and raises LDL-cholesterol | Saturated fats |
| 14. Where are you going to find most of the hydrogenated fats consumed which contribute trans fats | In commercially prepared goods |
| 15. What is a safe amount of trans fat per day | 2 g. |
| 16. Cholesterol is exclusively found in what | Animals – (meat and eggs) |
| 17. Cholesterol is a ______ and is in every cell membrane used to make what | A sterol, makes bile acids, steroid hormones, and vitamin D |
| 18. What are some general functions of fats in the body | Provide energy, provide protection for organs, insulate against the cold, absorption of vitamins A,D,K and E |
| 19. Fats provide what percent of the body’s calorie needs at rest | 55% 9 cal/g |
| 20. What type of cells solely rely on glucose for every | Brain cells and CNS cells |
| 21. Each pound of body fat provides how many calories | 3500 calories |
| 22. What are the only fruits with natural fat | Avocado, coconut, olives |
| 23. The majority of calories in nuts come from what | Fats |
| 24. White meat is lower in fat than dark (T/F) | True |
| 25. What are some examples of lean meats | Beef loin and round, veal, lamb, pork tenderloins, deer |
| 26. High fat diets are high in calories and increases the risk of what | Obesity, which increases the risk of heart disease, hypertension, stroke, type 2 diabetes |
| 27. What advise might you give a PT who needs to eat less fat | Think small changes, make changes gradually, be positive, use the plate method, and watch portion sizes |
| 28. What are some strategies for reducing and modifying fat intake | Eat less meat, eat leaner meets, sub low-fat for non-fat, limit fats for flavoring, and eat more veggies, use good fats in moderation |
| 29. What is the RDA of cholesterol intake | 200-300 mg/ day or less |
| 30. What is Olestra | A Fat replacer |
| 31. What is produced through the hydrogenation process | Trans fats |
| 32. What do fat replacers do | Reduce fat intake, calorie intake, though it can cause GI problems b/c it is not absorbed |
| 1. What is it called when you add nutrients back into a produce that was lost during processing | Enrichment |
| 2. What is it called what you add nutrients that are not naturally found in a food | Fortification |
| 3. Vitamins are referred to as | Micronutrients |
| 4. What are individual molecules that do not provide energy but are needed for energy metabolism | Vitamins |
| 5. Can the body make vitamins, with a few exceptions | No, they are essential in the diet |
| 6. All B vitamins work as what | Coenzymes to facilitate chemical conversions that extract energy |
| 7. What are major antioxidants in the body | Vitamins C, E and beta-carotene |
| 8. In megadoses vitamins function as what | A drug – ex. Niacin –lowers LDL-cholesterol Vit. C – promotes healing |
| 9. Which Vitamins are fat-soluble | A,D, E and K |
| 10. What are sources of Vitamin A | Retinol (liver, milk, egg yolk) and Beta-carotene (green leafy veggies, broccoli, carrots) |
| 11. What are some issues that may arise with lack of Vit. A | Night blindness, bone growth development, |
| 12. What are some sources of vitamin D | Sunlight on skin, egg-yolks, fortified milks, cereals |
| 13. Where is Provitamin A carotenoids found | In plants |
| 14. What is Vitamin A best know for in humans | Normal vision, gene expression, reproduction, embryonic development, immune system functioning |
| 15. How much sunlight is needed to get a daily requirement of vitamin D | 5- 10 min of exposure |
| 16. What 3 foods provide vitamin d naturally | Fatty fish, liver and egg-yolks |
| 17. Where is Vitamin K is mostly found | In plants, leafy greens, liver and milk |
| 18. How does Vitamin K help with blood clotting | It’s a coenzyme essential for synthesis of prothrombin and 6 other proteins needed for normal blood clotting |
| 19. What type of vitamins are absorbed directly into the blood stream and are needed daily because there is no reserve storage | Water soluble |
| 20. How are water-soluble vitamins excreted when consumed in excess | In urine |
| 21. What are some sources for Thiamin (b1) | Whole grains, enriched breads and cereals, nuts, dried beans and peas |
| 22. What are some sources for Riboflavin (B2) | Milk, dairy, whole grain cereals and breads, eggs, meats, leafy veggies |
| 23. What are some sources for Niacin (B3) | Meat, fish, poultry, fruits, leafy greens, whole grains, nuts, dried peas & beans |
| 24. What are some sources for Folate | Leafy green veggies, dried peas and beans, seeds, liver, OJ, fortified stuff with folic acid |
| 25. What are some sources for Vitamin B12 | Animal products, meats, fish, poultry, shellfish, milk, eggs, and fortified foods |
| 26. What is the importance of Folic acid for an expectant mother | Prevents neural tube defects by 50% |
| 27. Who is advised to increase their Vitamin C intake | Smokers, chronic users of aspirin, and oral contraceptives |
| 28. Who needs vitamin supplements | Women capable of becoming pregnant, people over 50, vegans, dieters, picky eaters, alcoholics |
| 29. When is the best time to take a supplement | With meals |
| 30. What is different about the mature formula of vitamins | They have less iron and vitamin k |
| 31. What does the solubility of vitamins determine | How they are absorbed, transported, stored and excreted |
| 32. What is the percent of Americans who consume 5 or more servings of fruits and veggies | 23.1% |
| 1. What are some of the functions of water | Provide shape and structure to cells, regulated body temp., aids in digestion and absorption, transports nutrients, and eliminates waste products, lubrication |
| 2. What is the best thirst quenching fluid and is calorie free | Water |
| 3. What are the general functions for minerals | Structure of body tissue, fluid balance, acid-base balance, nerve cell transmissions, vitamin, enzyme and hormone activity |
| 4. Where does 75% of the sodium consumed by Americans come from | Salt and sodium preservatives added to foods by manufacturers |
| 5. What are some examples of the processed foods high in sodium | Canned soups, meats, and veggies, fast food restaurants, pizza, processed meats |
| 6. What types of food provide potassium | Fruits, veggies, dried peas and beans, whole grains, milk and meats |
| 7. What is the recommended average intake of potassium daily | 4700 mg/day |
| 8. what is potassium believed to do | Maintain lower BP, lessen effects of high sodium intake, reduce kidney stones, and reduce bone loss |
| 9. what are some sources of calcium | Milk, milk products, fortified OJ, small fish, dried peas and beans |
| 10. how much does the national academy of science recommend daily of calcium | 1000-1200 mg/ day |
| 11. sodium, potassium and calcium are said to regulate what | Blood pressure |
| 12. what vitamin helps iron absorption | Vitamin c |
| 13. how much of the worlds population is affected but iron deficiencies | Aprox 30% |
| 14. What groups are more likely to have inadequate iron intake | Infants, toddlers, elderly, teen girls, pregnant women |
| 15. Sodium, potassium and chloride are examples of what | Electrolytes |
Created by:
cspearsall
Popular Nursing sets