FSHN 450-3 cognitive
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| How does Parkinson’s occur? | destruction of neurons that produce dopamine
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| What can cause parkinson’s? | drugs, environmental toxins, concussions, metabolic calcification, hereditary
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| What 2 vitamins neuroprotective parkinsons | C and E
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| Tell-tale sign of Parkinson’s | micrographia (small handwriting)
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| Drugs parkinsons | need to be combined, effects decrease over time; on-off effects
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| 2 nutrients parkinson's | calcium and vitamin D (hip fractures common) mostly just decreased intake
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| five risk factors for dementia | obesity, hypercholesterolemia, atherosclerosis, diabetes, hypertension
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| diet that may prevent cognitive decline | Mediterranean (diet or lifestyle??)
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| what 2 b-vitamins may be protective for AD | B12 and folate
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| oxidative damage and AD | brain susceptible to OD; antioxidants may be protective
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| hyperphasia AD | lack of social inhibition; 25% of patients
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| what other food protective for AD? | fish (DHA)
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| TIA | transient ischemic attack- temporary lack of oxygen to a region of the brain; fainting, weakness, temporary blindness (may precede a stroke)
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| Bruit | broo-ey sound when blood rushes through partially blocked carotid
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| Paralysis stroke which side? | usually contralateral (ipsilateral if behind Circle of Willis)
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| two types of stroke | ischemic and hemorrhagic
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| adp inhibitors | direct thrombin antagonist or inhibit ADP induced platelet aggregation
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| endarterectomy | reduce occlusion of internal carotid arteries
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| Coumadin herb-diet interaction | ginger, ginko, ginseng, garlic
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| Hemiplegia | one-sided weakness or paralysis
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| Agnosia | inability to recognize objects by senses
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| Apraxia | inability to perform purposeful movement
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| Aphasia | lack of speech or understanding
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| Hemianopsia | 1-sided loss of visual field
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| How to prevent aspiration? | body at 90 degree angle
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| Dysphagia are at risk for what? | inadequate fluid intake if on thickened liquids
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| How to make food more attractive? | molds that look like the actual food
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| Three fluid consistencies | pudding, honey, nectar
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