Chapter 4 - Nutrition

Trace minerals are need in ___ mg or less each day (iron, iodine, zinc, copper, fluoride, selenium, chromium, manganese, and molybdenum)

20 mg

Fiber (aka = cellulose, pectin, and commonly known as roughage)

A complex carbohydrate that humans cannot digest.

Full liquid

Clear fluids plus all juices, milk, ice cream, custard, cooked egg

The water-soluble vitamins are

B1, B2, B3, B6, folate, B12, pantothenic acid, biotin, and C

Vitamins D, A and __, can be made in the body, but the rest cannot be made without dietary intake

B3

Calcium

Bone and tooth development, nerve and muscle function, normal clotting. Dairy products; green, leafy vegetables; broccoli; kale; almonds; fortified cereal

Clear liquid

fluids that are transparent or translucent (broth, gelatin, plain tea, apple juice)

Major minerals should be consumed in amounts of _____ mg or more to promote health and avoid deficiencies (calcium, sodium, potassium, phosphorus, and magnesium)

100 mg

cholesterol

An essential substance in the body that can increase adversely with ongoing fat intake and block blood flow through blood vessels, causing impairment in heart, blood vessels, and brain function

Sources of _____ protein include meat, seafood, poulty, milk, yogurt, eggs, and cheese.

Animal

Pureed

Any blenderized food that does not contain particles of strands that could trigger choking (blenderized fruits, vegetables, meat)

Minerals provide the rigidity and strength of the bones and conribute to muscle _____ and relaxation. They help regulate the body's ____-_____ balance and are essential for normal _____ ____ and tissue repair

Contraction; acid-base; blood clotting

Proteins

Contribute to the body's structure, fluid balance, and creation of transport molecules. Large complex molecules the body makes from amino acids, which are the natural compounds that plants and animal food contain.

Soft

Cooked or canned foods (cooked fish that flakes easily, canned fruits); no chewy, stringy, or tough foods

Bulimia nervosa

Eating large amounts of food (bingeing) and then purging by self-induced vomiting, laxatives, or diuretics. Buying or consuming large amount of foods, purging after eating excessive amounts of food, when dining with others, using the bathroom immediately after eating, using laxatives and diuretics, keeping weight constant while overeating fattening foods, mood swings, depression and guilt after bingeing and purging

Fats (lipids)

Highly concentrated source of energy the body can use as a backup for available glucose. They are made from carbon, hydrogen, and oxygen. It provides structure for cell membranes, promotes growth in children, maintain healthy skin, assist with protein functions, and help form various hormone like substances that have important roles like preventing blood clots and controlling blood pressure.

Minerals

Inorganic substances the body needs in small quantities for building and maintaining body structures; essential because they contribute to many crucial life functions like musculoskeletal, neurological, and hematological systems

_____ is not a major mineral but is in this list because of its importance for the production of red blood cells.

Iron

Inorganic

Made from or containing material that does not come from living things

Anorexia nervosa

Most common in white females in their teens or early 20s. Self-starvation, perfectionism, extreme sensitivity to criticism,, excessive fear of weight gain, weight loss of at least 15%, amenorrhea (no menstrual periods), denial of feelings or hunger, excessive exercising, ritualistic eating behavior, extreme control of behavior, and unrealistic image of the self as obese.

Conditional amino acids

Not usually essential but might become essential when the body is undergoing stress or illness

Nonessential amino acids

Ones that the body can make from essential amino acids or as proteins break down

Essential amino acids

Ones the body cannot produce

Carbohydrates

Organic compounds that combine carbon, oxygen, and hydrogen into sugar molecules and come primarily from plant sources.

Vitamins

Organic substances that the body needs for various cell functions. They do not provide energy but are necessary for the body to metabolize energy

Sources of ___ protein include legumes (beans, lentils, black-eyed peas), grains (cerals, pasta, bread), nuts, seeds, and some vegetables (broccoli, potatoes, leafy greens, green peas)

Plant

The USDA requires food proucts to contain labels that give details about their contents. The nutrition facts must include

Serving size, calories per serving, grams of different types of fat, amount of sodium, potassium, cholesterol, total carbohydrates, sugar, and protein, and the percentage of recommended daily value for some vitamins and minerals

Binge-eating disorder

Similar to bulimia nervosa, without the purging behavior. With this disorder, people chronically overeat causing weight gain and obesity.

There are _____ sugars (honey, candy, cane sugar) or ____ carbohydrates (fruits, vegetables, ceral, pasta, rice, beans, whole-grain products)

Simple; complex

biotin

Sources: Carbohydrate, protein, and fat metabolism Sources: liver, cereals, grains, yeast, legumes

Complex carbohydrates include _____ which is the glucose plants do not need imeediately for energy (seeds, roots, stems, potatoes, wheat, rice, corn, barley, oats, and some vegetables) and ______

Starch; Fiber

_____ fat has a protective function of insulating and protecting organs. Each gram of fat provides __ calories

Stored; 9

Thermoregulation

The control or maintenance of body temperature

Water

Transports nutrients and oxygen throughout the body, helping remove wastes, regulating body temperature through perspiration, and providing the basic component of blood and other bodily fluids

Fiber helps prevent constipation, gallstones, hemorrhoids (a mass of dilated veins in swollen tissue at the anus or within the rectum), irritable bowel syndrome (recurrent bowel dysfunction that causes abdominal pain, diarrhea, bloating, and flatulence aka fart), and _____

diverticulitis - involves multiple small pouches forming in the walls of the intestines

The body uses carbohydrates primarily for _____ for its cells and their functions

energy

They are cofactors for _____ (a chemical substance in plants and animals that cause or facilitates natural processes such as digestion), which means they assist those substances in performing their metabolic functions

enzymes

Unsaturated fatty accids are _____ dense and heavy. They are basically oils, and have ____ for raising cholesterol levels (thus causing heart disease). Can be monosaturated (olive, canola, peanut oil) or polyunsaturated (corn, sunflower, safflower oil)

less; less

The major classifications of vitamins is according to their _________. This means that their absorption, transportation, storage, and excretion, depend on the availability of the substance in which they dissolve

solubility

basal metabolism

the amount of energy necessary for maintaining life-sustaining activities for a specific period of time

The body loses water throughout the day in urine, stool, sweat, and water vapor in breath -- a total of _____ to ______ mL each day

1750 - 3000 mL

People should drink __ to __ L (64 to 96 oz) of water each day for optimal health

2 - 3 Liters

The body needs all __ amino acids for optimal functioning. Each gram of protein provides ____ calories

20; 4

The human body is ____ to 80% water.

50%

The fat-soluble vitamins are

A, D, E, K

Vitamin B1 (thiamine)

Function: Carbohydrate metabolism, heart, nerve, and muscle function Sources: Whole grain, meat, legumes, nuts, seeds, yeast, rice

Phosphorus

formation and maintenance of bones and teeth; energy production meat fish; dairy products; eggs; legumes; whole grains; carbonated beverages

Vitamin B3 (Niacin)

Function: carbohydrate and fat metabolism Sources: Fish, meat, poultry, fortified grains

Vitamin B12 (cobalamin)

Function: Protein and fat metabolism; nerve-cell maintenance; cell development Sources: Meats, seafood, dairy products, eggs, molasses, yeast

Magnesium

Carbohydrate and protein metabolism; muscle contraction and structure Legumes; nuts; bananas; whole grains; green, leafy vegetables

Sodium

Fluid balance; glucose transport; acid-base balance; muscle and nerve function Salt

Iron

Formation of hemoglobin in RBCs for oxygen transport; contributor to enzymes and protein Food Sources: Meat (especially organ meats), foritifed cereals; green, leafy vegetables; molasses; legumes; dried fruit

Vitamin D (calciferol)

Function: Calcium absorption; bone and tooth structure; support of heart and nerve function Sources: Sunlight, fortified milk, eggs, fish, butter, liver

Folate

Function: Maintanence of red blood cells and genetic material development Sources: Liver; green, leafy vegetables; beans; asparagus; legumes; some fruit

Vitamin K

Function: Normal blood clotting and bone growth Sources: Green, leafy vegetables; dairy and grain products; meat; eggs; fruit

Vitamin A (retinol)

Function: night vision, cell growth and maintenance, and health of skin and mucous membranes Sources: milk fat, butter, leafy vegetables, egg yolks, fish oil, yellow and orange fruits

Vitamin E

Function: protection of cells from destruction and formation of blood cells Sources: Fortified cereal; nuts; vegetable oils; green, leafy vegetables

Pantothenic acid

Function: release of energy from carbohydrates and fats Sources: Meat, grains, legumes, fruits, vegetables

Vitamin B6 (pyridoxine)

Functions: Enzyme assistance in amino acid synthesis Sources: Fish, meat, poultry, grains, nuts, beans, legumes, avocados, bananas, prunes

Vitamin B2 (riboflavin)

Functions: Fat and protein metabolism Sources: Organ meat; dairy products; fortified grains; green, leafy vegetables; eggs

Vitamin C (ascorbic acid)

Functions: Immunity, iron absorption, and structure of bones, muscles, and blood vessels Sources: Berries, citrus fruits, green peppers, mangoes, broccoli, potatoes, cauliflower, tomatoes

Potassium

Muscle contraction, fluid balance, nerve, muscle, and heart function Bananas, raisins, oranges, vegetables, meat, dairy, products, legumes, molasses, peanut butter, potatoes

Pale colored urine is usually a good indication of ________ hydration

adequate

The most important requirement for building muscle mass is ________, not specifically protein

calories

Mechanical soft

chopped or blended foods that do not require a knife to cut (cooked, chopped cauliflower, soft meatloaf)

Certain combinations of incomplete protein foods can create _______ proteins, which means together they will provide the essential amino acids.

complementary

Some nutrients are ______, meaning the body cannot produce them (like proteins). ______ nutrients are those that the body can make (like vitamin D and cholesterol) which do not have to come from the diet

essential; nonessential

The body converts all digestible carbohydrates into glucose. Excess glucose becomes body ____. Too little carbohydrates lead to protein loss, weight loss, and fatigue, Too much carbohydrates lead to weight gain and ____ ____.

fat; tooth decay

Fiber helps provide a feeling of _____, adds bulk to the stool, absorbs wastes for easier elimination in stool, lowers cholesterol levels, and slows glucose absorption

fullness

Excessive intake in infants, atheletes, and people who have some medical conditions can cause ___________ if sodium losses are not replaced

hyponatremia - a low level of sodium in the blood

Too ____ fat in the diet can cause vitamin deficiencies, fatigue, and dry skin. Too ____ fat can cause heart disease and obsesite

little; much

Too _____ protein causes weight loss, malnutrition, fatigue, and increased susceptibility to infection. Too _____ protein will wind up as body fat or be converted to glucose.

little; much

Carbohydrates comprise the ________ of calories in most dates

majority

MyPlate recommends _______ intake of saturated and trans food. Foods that are high in saturated fats include whole-milk dairy products, meat (especially red), oil-packed fish, shortening, lard and coconut and palm oils.

minimizing

The ingredients list begins with the ingredient the product contains the ___ of and then others in _________ order

most; descending order

Complete proteins come from animal sources and contain all _____ essential amino acids. Soy is the only plant food that is a source of ____ protein

nine; complete

There are three types of amino acids essential, _______, and conditional

nonessential

Organic

obtained from living things; not made with artificial chemicals

Incomplete proteins come from _____ sources and do not contain all the essential amino acids

plant

Trans fat is a fatty acid used to _____ processed food products. It is a byproduct of solidifying polyunsaturated oils (a process called _____________) and raises LDL "bad" cholesteral levels

preserve; hydrogenation

The body uses amino acids to _____ and _____ tissues. The body can also use protein for _____ if other sources (carbohydrates, fats) are not readily available.

repair and build; energy

When showing patients how to read food labels, emphasize that they should check the ______ ____ and _____ of servings on the package

serving size; number

Saturated fats are _____ at room temperature. Primarily from meat prdoucts as well as palm and coconut oil, this type of fat raises _____. There is no cholesterol in other plan foods

solid; LDL

If the BMI is less than 18.5 you are _______, if 18.5 to 24.9 you are a _______, if 25 - 29.9 you are ______, if 30.0 or greater you are ______

underweight, health weight, overweight, obese