nutrition midterm
norovirus
normally spread from one person to another -contaminated food, water, or environmental surfaces -kitchen workers can contaminate foods if they have the virus on their hands -to prevent: wash hands frequently, kitchen workers wear gloves, cleaning surfaces and equipment, no food preparation by ill people, wash fruits and veggies before they're prepared or consumed, cooking shellfish thoroughly washing clothes and table linens thoroughly
24 hours
normally, nutritional screenings are required within what frame of time for individuals admitted to a health care facility?
energy imbalance
number of kcal does not equal number used for energy -affected by loss of weight -lose body fat, there is also loss of body protein -LBM protected if physical activity included with weight loss -increased weight loss = more LBM lost -body's two largest components after water: fat and lean body mass (includes protein) -weight loss--dependent on body composition -starvation--if "tolerated," individual conserves body protein
nonessential nutrients
nutrients that are not needed in the diet because the body can make them from other substances
conditionally essential nutrients
nutrients that, under most circumstances, a healthy body can manufacture in sufficient quantities -in certain situations, the body cannot produce optimal amounts
essential nutrients
nutrients the human body requires but cannot manufacture in sufficient amounts to meet bodily needs -must be supplied by foods in the diet
homeostasis
occurs when the number of kilocalories eaten equals the number of kilocalories used to produce energy -each person is different
amylase
pancreatic enzyme that breaks down any remaining starch into maltose
insulin
pancreatic hormone that regulates blood glucose uptake
glucagon
pancreatic hormone that stimulates conversion of liver glucose (especially during the night)
gene
part of the DNA that carries the code to direct the synthesis of a single protein
gynoid
pear, big hip, buttocks, upper thigh
-alcoholics -poor and incapacitated elderly -clients with serious diseases that affect appetite -mentally retarded -children receiving inadequate care
people prone to vitamin deficiency
accepted macronutrient distribution range (AMDR)
percentage of kilocalories from carbohydrate, fat, and protein associated with reduced risk of chronic disease while still providing sufficient intake of essential nutrients
mechanical digestion in the mouth
physical breaking down of food into smaller pieces -teeth and tongue -formation and movement of bolus -teeth tear and the tongue guides and leads pulverizes food to the esophagus
phytochemicals
physiologically active substances from plants -stimulated the immune system, prevented damage, and reduced inflammation
cation
positive charge
intracellular
potassium (+)
protein
preservation of body _________ is necessary for optimal health
glycogenesis
process of converting glucose to glycogen
glycogenolysis
process of converting stored glycogen in the liver and muscles back to glucose
gluconeogenesis
process of producing glucose from fat (non-carbohydrate)
trans-fatty acids
produced by the partial hydrogenation of unsaturated vegetable oils -are not generally recognized as safe
liver
produces bile
kwashiorkor
protein is low and cellular fluid levels are imbalanced resulting in fluid accumulation in the stomach, face, and extremities
1. carbon 2. hydrogen 3. oxygen 4. nitrogen -these are arranged in building blocks called amino acids -nitrogen is the element that distinguishes the structure of the proteins from that of carbs and fats
proteins are composed of what four elements?
protein requires the most, then carbs, then fats require the least
put the nutrients in order from highest to lowest according to which one requires the most energy to digest
diarrhea
rapid peristalsis -can lead to dehydration
chemical digestion
refers to the enzymes and the gastric juices the enzymes release during digestion
cardiac sphincter
regulates the movement of food to the stomach -keeps the food in them gastric juices from coming back up
-brain -kidneys -pituitary glands -adrenal glands
regulation relies on what parts of the body?
nucleoproteins
regulatory complexes that include proteins -located in the cell nucleus, where they direct the maintenance and reproduction of the cell -DNA and RNA are examples of these that control the protein synthesis in the cell -gene
vitamins
required by our bodies in very small amounts -two diff groups: water-soluble and fat-soluble -do not have to be digested and do not produce calories
vomiting
reverse peristalsis -can lead to dehydration
a. liquid at room temp and of vegetable origin b. more likely to become rancid than other types of fats d. comprise over 10% of the average american's diet
saturated fats are not: (select all that apply) a. liquid at room temp and of vegetable origin b. more likely to become rancid than other types of fats c. primarily of animal origin d. comprise over 10% of the average american's diet
pancreas
secretes bicarbonate -this lowers acid content of chyme
-dehydration -lood stools -neurological disorder -death
severe symptoms of foodborne illnesses?
lean
signifies less than 10 g of fat, 2 g of sat fat, and 95 mg of cholesterol per serving
constipation
slow gastric motility -to prevent: good intake of fiber, water, and good exercise
cephalic phase (aka psychic phase)
smell and taste of food -leads to the release of gastrin which then leads to the release of gastric juices (HCl)
extracellular
sodium (+) and chloride (-)
edema and hypertension
sodium sensitive people experience what two things?
anaerobic exercise
speed activities of high intensity -ex: soccer, basketball, sprinting, football -only carbs from muscle glycogen can be used -results in pyruvic acid being changed to lactic acid which causes muscle soreness -does not require the use of oxygen -provides added strength and toughness
thirst
stimulates desire to drink
glycogen
storage form of CHO in liver and muscles (carbohydrate energy)
body fat stores
stored in adipose fat tissue -can come from fats, carbs, or protein -if one has kcal deficit more than 1 day, fat stores pulled from adipose tissue and protein stores from organ and muscle mass. protein also stored in certain body chemicals -weight loss includes loss of lean body mass
gallbladder
stores bile
130 g -pregnant and lactating women have a higher RDA for carbohydrates
strong evidence exists that a minimum of ______ g of carbohydrates per day is necessary for adequate brain and body function
electrolytes
substances that conduct an electric current in solution
nonnutritive sweeteners (NNS)
sugar substitutes. that provide intense sweetness -they do not add bulk or volume to a food product; they add only sweetness
metabolism
sum of all chemical and physical processes -involves: catabolism (breakdown of nutrients, results in release of energy) and anabolism (building up of substances, requires energy)
general circulatory system
takes smaller particles and helps to transport them during absorption
25%-35%
the ADMR for adults is what percentage of kilocalories from fat?
30%-40%
the ADMR for children aged 1-3 is what percentage of kilocalories from fat?
12.3%
the USDA estimates that how many american households were food insecure?
edema
the accumulation of excessive amounts of fluid between the cells (in the interstitial spaces)
nonexercise activity thermogenesis (NEAT)
the activities of daily living that burn kcalories
fortification
the addition of nutrients not normally present in a food to increase its nutritional value
calorie
the amount of energy required to raise or lower the temperature of 1 kg of water to 1˚C
d. 25-35
the average adult should consume the following percent range of fat in the diet: a. 20-30 b. 0-15 c. 35-45 d. 25-35
c. 5-18 g of fiber e. 13% added sugars ??
the average american consumes: (select all that apply) a. 46% added sugars each day b. enough whole grains c. 5-18 g of fiber d. 15 g of carbohydrate e. 13% added sugars
a. fiber c. fruits and vegetables
the average american doesn't consume enough: (select all that apply) a. fiber b. simple carbohydrate c. fruit and vegetables d. energy drinks
1. sugars 2. starches
the average american's daily intake of _______ is considered excessive, whereas the intake of ________ is considered low
ethnocentrism
the belief that one's own group's view of the world is superior to that of others
nutritional status
the body's condition related to the intake and use of nutrients
monosaccharides
the building blocks of all other carbohydrates -contains one molecule of C6H12O6
energy
the capacity to do work -exists in a variety of forms
unsaturated fatty acid
the carbon atoms are joined together by one or more of such double bonds
the degree or nature of the hydrogen atom saturation
the chemical structure of fatty acids is based on what?
health
the complete physical, mental, and social well-being and not merely the absence of disease or infirmity
c. resting energy expenditure; physical activity, and, to a lesser extent, the thermic effect of foods
the components of energy expenditure are: a. mental activity and physical activity b. thermic effects of exercise and foods c. resting energy expenditure; physical activity, and, to a lesser extent, the thermic effect of foods d. thermic effect of foods, physical activity, and thermic effect of exercise
nutrient density or foods
the concentration of nutrients in a food compared with the food's kcal content
protein and carbs
the consumption of what two nutrients results in a larger thermic effect than the consumption of fat?
bomb calorimeter
the energy content of individual foods is measured by what device?
kilocalories
the energy in both foods and in the body is measured in what?
resting energy expenditure (REE)
the energy that is used by a person at rest
thermic effect of exercise
the energy that one expends during exercise an affect the REE up to 48 hrs after the exercise
secondary prevention
the establishment of monitoring techniques to discover diseases early enough to provide the opportunity to control their effects
gluteal-femoral obesity
the excess weight is around the client's buttocks, hips, and thighs -clients with this are said to be pear-shaped and are not susceptible to chronic disease risks associated with excessive body fat
c. beef kabobs
the following foods are incomplete proteins, except? a. baked beans b. broccoli c. beef kabobs d. bread sticks
empty kcal
the food contains kcal and almost no nutrient
gastric phase
the food in the stomach -when you have food there, there is more gastrin and more gastric juices
incidence
the frequency of occurrence of any event or condition over time and in relation to the population in which it occurs (i.e. looking at female weight over a 10-yr period)
genetic code
the human body's internal instructions for manufacturing proteins
primary prevention
the implementation of practices that are likely to avert the occurrence of diseases
a. obtaining an accurate height and weight b. documenting what the client states about recent food intake c. documenting that the list states that he has had nausea and vomiting for the past 2 days d. obtaining client's cultural and/or religious food preferences
the important, supportive role nurses have in obtaining a client's accurate nutritional assessment includes: (select all that apply) a. obtaining an accurate height and weight b. documenting what the client states about recent food intake c. documenting that the list states that he has had nausea and vomiting for the past 2 days d. obtaining client's cultural and/or religious food preferences
food insecurity
the limited or uncertain availability of nutritionally adequate and safe foods or doubtful ability to acquire food, whether some of the time or always
small intestine
the longest portion of the alimentary canal -consists of duodenum, jejunum, and ileum (passage through takes about 5 hours) -major organ of digestion and most absorption (bc it contains villi--increases absorption surface area for nutrients, and microvilli--enhances absorption)
starch
the major source of carbohydrate in the diet -storage form of plant carbohydrate -found primarily in grains, starchy vegetables, legumes, and in foods made from grain -all of these yield simple sugars on digestion -mostly low in fat and high in carbohydrates -some have the advantage of containing much fiber
emulsification
the physical breaking up of fats into tiny droplets -in this way, more surface area of the fat is exposed to the chemical action of the enzyme pancreatic lipase -pancreatic lipase completes the digestion of fats by reducing triglycerides to diglycerides and monoglycerides, fatty acids, and glycerol
hydrogenation
the process of adding hydrogen to a fat of vegetable origin (unsaturated) either to extend the fat's shelf life or make the fat harder
acculturation
the process of adopting the values, attitudes, and behavior of another culture -often encourages less desirable health behaviors than were previously practiced
epigenetics
the process that regulates how and when genes are turned on and off -it may occur in response to internal factors and external/environmental factors
life expectancy
the prospect of a certain mean length of life at a specified age based on current mortality rates in the population being considered
acceptable macronutrient distribution range (AMDR)
the range of intake for a particular energy source that is associated with reduced risk of chronic disease while providing intakes of essential nutrients
enrichment
the restoration to a product of nutrients that were lost during processing
nutrition
the science of food and its relationship to health
anthropometry
the science of measuring the body -used to determine growth, body composition, and nutritional status
chyme formation
the semifluid mass of partially digested food
daily weight
the single most important indicator of fluid status -1 L = 1 kg or 2.2 lbs -changes in this caused by metabolic events and fluid shits (third space losses)
atom
the smallest particle of an element that retains its physical characteristics
molecule
the smallest quantity in which a substance may be divided without loss of its characteristics
slower -bc if you have fat in the duodenum, the hormone that is released is called the gastric inhibitory polypeptide -peristalsis of the stomach slows chyme passage
the stomach empties ______ with a high fat diet
nutrigenomics
the study of the interaction between one's diet and his or her genes -these interactions can markedly influence digestion, absorption, and elimination as well as influence their sites of action
solute
the substance that is dissolved in a solvent
metabolism
the sum of all physical and chemical changes that take place in the body
double bond
the type of chemical connection between two neighboring carbon atoms, each lacking one hydrogen atom
tertiary prevention
the use of treatment techniques after a disease has occurred to prevent complications or to promote maximum adaptation
peristalsis
the wavelike movement that propels food through the entire length of the alimentary canal -caused by the contraction and relaxation of the circular and longitudinal muscles that make up the external muscle layer of the alimentary canal -opposite direction of vomiting -fast peristalsis-->the movement too fast of food that can lead to diarrhea
conditionally (acquired) essential amino acids
these are conditionally essential or can all of a sudden become essential, depending on the biochemical needs of the body and the health of its organs due to illness or stress
starches
these are often called complex carbohydrates because they have a complex structure
sugars
these are often called simple carbohydrates because they have a simple structure
fats or foods high in fat
these foods have the highest kcal density
polypeptide
a chain of two or more amino acids joined together by peptide bonds
hydrolysis
a chemical reaction in which a substance is split into two smaller and simpler substances by the addition or the taking up of the elements of water -this is achieved mostly through the action of digestive enzymes, which are present in saliva, gastric juice, pancreatic juice, and intestinal juice
complementation
a combination of plant foods at every meal that contain all the essential amino acids -vegetable sources of protein-->legumes (high in nitrogen content)
diet and activity
a combination of what two things have a stronger effect on energy balance?
photosynthesis
a complex process in which green plants manufacture carbohydrates -carbon dioxide and water from the soil are transformed into sugars and starches
fat and carbohydrates
a diet that has an appropriate balance of what two things is important for optimal health?
polyunsaturated
a fatty acid with more than one carbon-to-carbon bond
monounsaturated
a fatty acid with only one carbon-to-carbon double bond
low cholesterol
a food that contains less than 20 mg of cholesterol per serving
low saturated fats
a food that contains no more than 1 g of saturated fat per serving
low-fat
a food that contains no more than 3 g of fat in a serving
c. 21-38
a healthy adult needs ____ grams of fiber each day a. 5-11 b. 12-20 c. 21-38 d. more than 50
1,000 calories
a kilocalorie is equal to how many calories?
c. the units of energy used in the body and contained in foods
a kilocalorie is used to measure both: a. weight and percentage body fat b. height and weight c. the units of energy used in the body and contained in foods d. leanness and body-fat content
calcium, riboflavin, vitamin D
a lactose-restricted diet may be low in what minerals?
alimentary canal
a long, muscular tube that extends through the body from the mouth to the anus -includes the oral cavity, pharynx, esophagus, small intestine, large intestine
malonyl-CoA
a molecule associated with all lipogenic (lipid-producing) tissue that may inhibit or stimulate food intake -elevated levels of this inhibits food intake -this is an essential intermediary in the krebs cycle
esophagus
a muscular tube through which bolus travels from mouth to stomach -peristalsis -segmentation -cardiac sphincter -necessary to swallow in this area
hepatic duct
a narrow tube that permits the movement of fluid from one organ to another
nutrigenetics -ex: lactose intolerance
a subfield of nutritional genetics that detects gene variants within an individual to identify nutritional factors that trigger dysfunction or celiac disease
hormone
a substance produced by the endocrine glands and secreted directly into the bloodstream
element
a substance that cannot be separated into simpler parts by ordinary means
carotene
a yellow pigment found mostly in fruits and veggies
hypothalamus -thirst is a dryness in the mouth that stimulates desire to drink liquids-->sodium and solute levels rise in the blood as water level get low which causes water to be drawn from salivary glands to be put into the blood and the mouth becomes dry-->thirst -older individuals water needs affected by disease and medication--may not sense that they need water
thirst mechanism is controlled by which part of the brain?
kidneys
this body part has the main responsibility to remove excess sodium
liver glycogen
this helps sustain blood glucose levels during sleep
length of fatty acid chain -chain length has dietary implications
this is determined by the number of carbon atoms and determines how body transports fats
antidiuretic hormone
this is released by pituitary gland which tells kidneys to stop excretion of urine and constricts blood vessels and the retained fluid is recycled
kidneys
this part of the body regulates the amount of water excreted
liver
this regulates the amount of amino acids that are available for protein synthesis
nonessential amino acids
those that the body ordinarily can build in sufficient quantities to meet its needs -typically are derived from other amino acids -necessary for good health, but under normal conditions, adults do not have to obtain them from food
65%
about what percentage of people throughout the world have some degree of lactose intolerance from a lack of the intestinal enzyme lactase?
metabolism
absorbed nutrients that are used by the body for energy and to form and maintain body structures and functions
b. olive oil
according to most health authorities, the average american would benefit by increasing his or her intake of which of the following fats while decreasing intake of other fats? a. corn oil b. olive oil c. safflower oil d. lard
1. whole grains, milk, or fruit 2. solid fats and added sugars
according to the USDA dietary guidelines, most people do not consume enough ___________, ___________, or ________ and ingest too many _________ and __________ in grain-based desserts and snacks
2015-2020 dietary guidelines for americans
acknowledges the extent of food security in the country
preformed vitamins
active form of a vitamin
-higher than most americans consume -may lower blood pressure -decrease effect sodium chloride has on blood pressure -reduce kidney stones -reduce blood loss
adequate intakes of potassium may have what results?
vegetarianism
all eat plant foods, but differ with dairy, eggs, and seafood intake. no intake of meat or poultry (usually)
chemical energy
all food enters the body as what kind of energy?
culture
all the socially transmitted behavior patterns (attitudes, beliefs, and customs) shared by most members of a particular group that guide their thoughts and actions
vitamin C
all vitamins contain nitrogen except for which one?
peptide bonds
amino acids are linked by?
hydrochloric acid (HCl)
an electrolyte and performs many functions necessary to the digestive process
nutritional assessment
an evaluation of a client's nutritional status (nutrient stores) based on a physical examination, anthropometric measurements, laboratory data, and food intake information -many members of a health care team are involved in this -usually completed only in the cases of clients at high nutritional risk bc of it requires considerable resources
bomb calorimeter
an insulated container that has a chamber in which food is burned
parasite
an organism that lives within, on, or at the expense of a living host without providing any benefit to the host
android
apple, big waste -visceral fat (abdominal fat) -most dangerous -most easily lost
insoluble
are lipids insoluble or soluble in water?
set point theory
argues that each individual has a unique, relatively stable, adult body weight based on biologic factors -obese individual may be higher -adult weight is pretty constant--body temperature, glucose, blood pressure, acid (pH) of body fluids -defending this--> regulating food intake: under-eating leads to extreme hunger/binging; changes in energy expenditure: reduced intake leads to reduced energy expenditure -controversial
subjective data
as they relate to nutrition, includes the client's history from an interview, questionnaire, or food diary
sodium/solute
as water level lowers, these levels in blood rise
lymphatic fluids
assists in returning the fluid part of blood to the heart
adequate intakes (AIs)
average observed or experimentally determined intake that appears sufficient to meet individuals in the stated group
c. eat 2 servings of fish per week based upon a 2,000-kilocalorie diet d. consume no more than 5%-6% saturated fatty acids (AHA guidelines) e. consume less than 10% saturated fatty acids (dietary guidelines for americans)
to lower your risk of coronary heart disease, the average person should: (select all that apply) a. take 3 g of purified fish oil supplement daily b. consume no more than 11% saturated fatty acids c. eat 2 servings of fish per week based upon a 2,000-kilocalorie diet d. consume no more than 5%-6% saturated fatty acids (AHA guidelines) e. consume less than 10% saturated fatty acids (dietary guidelines for americans)
prevalence
total number of individuals in the population at a certain time
lipids
true fats and oils as well as lipids and sterols
c. 3
twelve grams of simple carbohydrate is equal to ___ tsp of sugar a. 1 b. 2 c. 3 d. 4
trypsin and chymotrypsin
two of the major pancreatic enzymes that have inactive precursors that are activated by other enzymes -these are present during protein digestion
intensity and duration of the physical activity
two things that affect the energy expenditure?
2-6 hours
under gastric motility, it takes how many hours for the food to get through the stomach?
tapeworms
undercooked beef and pork; ingestion of raw seafood -symptoms minimal or none -person can develop b12 deficiency, anemia, infections with diarrhea, obstruction of bile duct or intestine
limiting amino acid
undersupplied amino acid
energy expenditure
varies from day to day -measures by # of kilocalories that body is demanding for fuel (rocking in a chair vs. riding a bike)
high fructose corn syrup (HFCS)
very sweet because the cornstarch has been treated with an enzyme that converts some of the naturally present glucose to the sweeter fructose
-night blindness -xerophthalmia: an abnormal thickening and drying of the outer surface of the eye, is the leading cause of preventable childhood blindness
vitamin A deficiency causes what diseases?
beriberi
vitamin B1 (thiamin) deficiency causes what diseases?
ariboflavinosis
vitamin B2 (riboflavin) deficiency causes what diseases?
pellagra
vitamin B3 (niacin) deficiency causes what diseases?
scurvy
vitamin C deficiency causes what diseases?
-rickets: causes soft bones and skeletal deformities -osteomalacia
vitamin D deficiency causes what diseases?
men--40 in women--35 in
waist circumferences of what measurements in men and women indicate an apple shaped body which is related to increased risks of type 2 diabetes, CVDs, and all cause mortality?
excretion of waste
wastes are those cells of no use to the body -solid and liquids removed through feces -gaseous wastes disposed of through lungs -liquid waste: most eliminated through kidneys then via urine, can be eliminated through skin (perspiration) -excess sodium, hydrogen, urea eliminated via kidneys
sodium
water follows ___________ concentration
solvent
water is a _________ for minerals, vitamins, glucose, and other small molecules
large intestine
water is the main substance absorbed -some absorbed of vitamins (vitamin k and some b complexes) and minerals
-C -B1 (thiamin) -B2 (riboflavin) -B3 (niacin) -B6 (pyridoxine) -B12 (cobalamin) -biotin -folate -pantothenic acid
water-soluble vitamins
jejunum of the small intestine
water-soluble vitamins are absorbed where?
B12-->stored in liver -makes daily intake necessary
water-soluble vitamins aren't stored in the body except for which one?
osteoporosis
weak and brittle bones
five hundred rule
weight gain independent of diet composition -to lose 1 lb of body fat in a week must eat 500 kcal fewer per day (than expended) for 7 days. the opposite is true if i want to gain weight
insulin, glucagon, and somatostatin
what 3 hormones are used in blood glucose regulation?
balance, moderation, variety
what 3 things are highlighted as important in the MyPlate?
dietary status
what a client has been eating
-supply texture to food -trap and intensify its flavor -enhance its odor -contribute to satiety
what all do fats contribute to foods?
-increased physical stability -increased flexibility -decreased risk of injury
balance and stretching exercises promote:
interstitial fluids
between the cells and assists in transporting substances between the cells and the blood and lymph vessels--accumulation referred to as edema -water + sodium and chloride
catabolism
breaking down of tissues (for reuse or elimination)
biles
breaks down dietary fats -exists the liver via the hepatic duct -emulsifies fat in the small intestine
lactase
breaks down lactose to glucose and galactose
maltase
breaks down maltose to glucose and glucose
sucrase
breaks down sucrose to fructose and glucose
segmentation
breaks up food and it mixes food
fluorisis
brown spotting on tooth enamel or pitting of teeth
anabolism
building up of tissues (occurs with growth or healing)
brown fat
burns kcal released as energy and not stored as body fat -individuals differ with the amount of kcal they need for normal body functions. a lean individual may actually need more kcal than an obese individual
1. they act as a diuretic (increases urination) 2. soda contains solutes (sugar, salt, etc.) that once in the bloodstream need to be diluted so fluid/water is pulled from the cells and put into the bloodstream then the fluid is excreted as urine the increased solutes (sugar, salt, etc.) in the blood also increase thirst which means soft drinks make you thirstier verses quenching your thirst
what are 2 reasons coffee, tea, alcohol, and soft drinks are not primary sources of water?
-generally do not promote tooth decay -commonly have a cooling effect on the tongue -are slowly and incompletely absorbed from the intestine into the blood -may have a laxative effect for some if consumed in excess
what are characteristics of sugar alcohols?
-source of bacteria -food--bacteria can only grow in foods in a certain pH range (need a low pH) -temperature (40˚F-140˚F) (external and body temp) -time -moisture -ingestion
what are conditions for growth of bacteria?
jumping rope and running
what are examples of bone strengthening exercises?
vitamin A, vitamin C, and calcium
what are examples of essential nutrients?
-human milk -fatty fish -vegetable oils, such as soybean, flax, canola -wheat germ
what are examples of foods rich in omega-3 fatty acids linolenic acid?
-vegetable oils, such as safflower, corn, soybean, cottonseed -poultry fat -nuts and seeds
what are examples of foods rich in omega-6 fatty acids linoleic acid?
eating healthy, having a well-balanced diet
what are examples of primary preventions?
testing blood sugar levels if a person is at risk for diabetes, weight loss and diet modifications
what are examples of secondary preventions?
-highest-->eggnog, cream puff, cheesecake -lowest-->shrimp, liver
what are foods with the highest and lowest levels of cholesterol?
-lower blood pressure -lower elevated levels of cholesterol -lower elevated blood glucose levels
what are some advantages of losing weight?
-self-monitoring -stimulus control -slower-eating -reward yourself -cognitive strategies
what are some behavioral modification techniques?
-bacteria -viruses -parasites -mold -toxins -contaminants -allergens
what are some causes of illness?
-genetic -long-term or recent weight loss (which may be due to a medical diagnosis, psychological, or socioeconomic issues)
what are some causes of reduced body mass?
-overuse of antibiotics--antibiotics not only kill pathogens but also normal flora, which help keep the disease-producing organisms in balance -older age--more susceptible to bacteria than younger people -centralized food production -identification of foodborne illness -food imports -convenience foods -raw and lightly cooked foods
what are some complicating factors?
-risk of dehydration -risk to bones from acidity-->leeching of minerals
what are some concerns about high-protein diets?
-venous or lymphatic blockage -heart failure -severe protein deficiency -sodium retention -some kidney conditions
what are some conditions causing water retention?
-associated with increase mortality and decreased expectancy -respiratory disease is a big issue -difficulty maintaining body temperature -infections more likely -GI upsets
what are some consequences of reduced body mass?
-bare-handed food contact -raw product contaminates (from animal or environment) -food remaining at room temperature for several hours -insufficient time/temperature during cooking process
what are some contributing factors to acquiring bacterial foodborne disease?
the woody structural parts of plants, such as fruit and vegetable skins, and the outer coating (bran) of wheat kernels -promote regularity of bowel movements and reduce the risk of diverticular disease and some forms of cancer
what are some examples and characteristics of insoluble fibers?
beans, oatmeal, barley, broccoli, and citrus fruits -can dissolve in water and thicken to form gels -reduced cholesterol levels, regulated blood sugar levels, and weight loss
what are some examples and characteristics of soluble fibers?
-histidine -iscoleucine -leucine -lysine -methionine -cytesine -phenylalanine -tyrosine -threonine -tryptophan -valine
what are some examples of essential amino acids?
environmental pollutants
-EPA regulation -regulates use of pesticides -chemical poisoning -->heavy metals (enzyme poisoning; mercury: can be extremely toxic to the point that the FDA has issued a consumer alert to children, pregnant women, etc for them not to eat lost of fish containing mercury (sharks, swordfish, king mackerel, tuna, marlin, orange ruvy, tilefish) -->chemical products and poisoning (found in detergents, sanitizers, pesticides, etc.; poisoning: symptoms appear a few minutes to hours-->nausea, vomiting abdominal pain, diarrhea, metallic taste; tolerance levels
lipase
-action: breaks down emulsified fats into fatty acids and glycerol -source: pancreas
growth hormone
-action: increased transport of amino acids into cells, increases rate of protein synthesis -source: anterior pituitary
insulin
-action: lowers blood glucose by increasing its uptake by cells -source: pancreas
glucagon
-action: raises blood glucose by stimulating its release from liver glycogen -source: pancreas
peptidase
-action: splits polypeptides into amino acids -source: small intestine
sucrase
-action: splits sucrose into glucose and fructose -source: small intestine
calcium
-adult rda: 1,000-2,000 mg; 3.3-4 cups 1% milk -functions: structure of bones and teeth, nerve conduction, muscle contraction, catalyst in blood clotting process -deficiency: tetany, osteoporosis, rickets (premature infants) -excess: calcification of soft tissue -good sources: milk products, salmon, sardines with bones, clams, oysters
sodium
-adult rda: 1,200-1,500 mg; 0.5-0.65 tsp salt -functions: fluid balance, transmission of electrochemical impulses along nerve and muscle membranes -deficiency: hypoatremia (caused by dehydration) -excess: hyperatremia -food sources: table salt, processed foods, milk and milk products
chloride
-adult rda: 1,800-2,300 mg; 0.5-0.67 tsp salt -functions: components of hydrochloric acid, helps maintain fluid and acid base balance -deficiency: in infants: neurological impairment -excess: none -food sources: table salt, salty snacks, process foods, eggs, meat, seafood
iodine
-adult rda: 150 mcg, 3/8 tsp iodized salt -functions: component of thyroid hormones -deficiency: goiter, cretinism, myxedema -excess: acnelike lesions, goiter -best sources: iodized salt, saltwater seafood
fluoride
-adult rda: 3-4 mg, 4.3-5.7 L fluoridated water -functions: hardens teeth -deficiency: dental caries -excess: mottled teeth, increased caries -best sources: fluoridated water, seafood, brewed tea
potassium
-adult rda: 4.7 g; 4 cups canned white beans -functions: conduction of nerve impulses, muscle contraction -deficiency: hypokalemia (not usually dietary) -excess: hyperkalemia (not usually dietary) -food sources: banana, cantaloupe, winter squash, green leafy vegetables, legumes, salt substitutes
phosphorus
-adult rda: 700 mg; 8.9 oz. sockeye salmon -functions: structure of bones and teeth, component of DNA and RNA, component of buffers and almost all enzymes, component of ADP and ATP -deficiency: increased calcium excretion, bone loss, muscle weakness -excess: tetany, convulsions, renal insufficiency -good sources: lean meat, fish, poultry, milk, nuts, legumes
zinc
-adult rda: 8-11 mg, 3.6-5 oz beef chuck roast, lean only -functions: component of 70 enzymes, involved in DNA and RNA synthesis, necessary for collagen formation, serves role in immunity -deficiency: growth failure, hypogonadism, delayed wound healing, impaired night vision, impaired taste, delayed sexual maturation -excess: copper deficiency, suppressed immune response -best sources: red meat (especially organ meat), seafood (especially oysters), poultry, pork, dairy products, whole grains
iron
-adult rda: 8-18 mg (female), 8 mg (male); 1 packet fortified, instant oatmeal -functions: component of hemoglobin -deficiency: fatigue, lightheadedness, shortness of breath, hypothermic, microcytic anemia -excess: hemosiderosis, hemochromatosis -best sources: liver, other red meats, clams, oysters, lima and navy beans, dark green leafy cooked vegetables, dried fruit
sulfur
-adult rda: none -functions: component of amino acids methionine and cysteine -deficiency: none -excess: none -food sources: complete protein foods -gives shape to: hair, skin, and nails
linolenic (omega-3 PUFA)
-anti-inflammatory role -helps to reduce cardiovascular disease (when eaten in food, not supplements)
arachidonic (omega-6 PUFA)
-found in peanuts -precursor of prostaglandins
mold
-grows on foods-->can be destroyed by heating food to 140˚F or higher -->aflatoxins: present in peanuts/peanut products, corn, wheat and oil seed -most commonly or widely encountered organism -spread by ear currents, insects, or rodents
ovovegetarian
-meat, seafood, poultry-->no -dairy-->no -eggs-->yes
vegan
-meat, seafood, poultry-->no -dairy-->no -eggs->no
lactovegetarian
-meat, seafood, poultry-->no -dairy-->yes -eggs-->no
ovolactovegetarian
-meat, seafood, poultry-->no -dairy-->yes -eggs-->yes
pescatarian
-meat, seafood, poultry-->seafood -diary-->maybe -eggs-->maybe
toxic seafood
-naturally toxic -->stable to heat -paralytic shellfish poisoning--consuming poisonous clams, oysters, and scallops -scombroid fish poisoning--caused by the presence of undesirable bacteria; can be prevented by the adequate refrigeration of freshly caught fish and the purchase of fish from reputable sources
mad cow disease
-obtained from Latin beef containing a "prion" (small protein that is resistant to most traditional methods that destroy a protein) -obtained by cattle when fed ground up carcasses of animals which contain the infected prion
magnesium
-rda adult: 310-420 mg; 2.1-2.8 cups spinach -functions: associated with ADP and ATP, involved in DNA and protein synthesis, influences cardiac and smooth muscle contractility -deficiency: impaired CNS function, tetany -excess: weakness, depressed respirations, cardiac arrest -food sources: green leafy vegetables, seafood, peanut butter, legumes, coffee, cocoa
linoleic (omega-6 PUFA)
-strengthens cell membranes -role in transport and metabolism of cholesterol -prolong blood clotting time (takes longer for blood to clot) -hasten fibrolytic activity -involved in development of the brain
irradiation
-used to kill parasites, insects, bacteria in food -used to delay sprouting and ripening in foods -used in foods: meat, poultry, flour, veggies, eggs -labeling: radura logo -no labeling required: foods not entirely irradiated, foods used in restaurants
clostridium botulinum
-vehicles: improperly processed canned food, large masses of food with air-free center -symptoms: may lead to acute bilateral cranial nerve impairment and descending weakness or paralysis. double vision, dysphasia, and dry mouth may be present. vomiting, diarrhea, and constipation may be present initially. symptoms appear in 18-36 hours but can occur as late as 6 hours to 10 days. symptoms may last for weeks or months, and some residual problems can last for years. a small percentage of infected people die
clostridium perfringens
-vehicles: meats, poultry, gravies, and stews in large masses of food such as steam tables or left at room temperature -symptoms: abdominal cramping, diarrhea, vomiting, and fever are common. incubation time is 8-16 hours. symptoms occur within 16 hours and last for 12-24 hours (up to 1-2 weeks in elderly people)
norovirus
-vehicles: produce, raw shellfish, and any other ingredient contaminated by an infected person -symptoms: may lead to nausea, vomiting, diarrhea, abdominal pain, headache, malaise, and low-grade fever. symptoms appear 12-48 hours and usually last 1-3 days but can last 4-6
salmonella
-vehicles: raw or undercooked eggs, poultry or meat, unpasteurized milk or juice, cheese, seafood, fresh fruits and vegetables -symptoms: may lead to sudden onset of headache, fever, chills, abdominal pain, diarrhea, nausea, and vomiting. dehydration may be severe, and fever is usually present. may develop into septicemia. symptoms usually begin suddenly and last for 12-24 hours (up to two weeks in elderly people)
campylobacter jejuni
-vehicles: raw or undercooked poultry, meat, or shellfish, unpasteurized milk, water -symptoms: may lead to an cute gastroenteritis of variable severity characterized by diarrhea, abdominal pain, mails, fever, nausea, and vomiting. guillan-barre syndrome or meningitis have been seen in severe cases. symptoms usually appear 2-5 days after eating and may also 2-10 days
listeria
-vehicles: soft cheeses, deli meats, pate, burritos, ice cream, unpasteurized milk, smoked seafood, deli salads, raw veggies -symptoms: fever, chills, headache, backache, upset stomach, abdominal pain, and diarrhea. may lead to meningoencephalitis and/or septicemia in newborns and adults and miscarriages. symptoms may appear within a few hours to 3 days and it may take up to 2 months to become ill
escherichia coli
-vehicles: undercooked ground beef, other beef, unpasteurized milk and apple juice, contaminated raw fruits and veggies and water -symptoms: may lead to acute hemorrhagic colitis (cramps, blood diarrhea, nausea, vomiting, and fever). may result in hemolytic uremic failure or kidney failure. symptoms can been 1-9 days after contaminated food is eaten and last 2-9 days
protein
-visible fat on meat -meat weighed after cooking -low-fat method of cooking: baked, boiled, broiled, grilled, roasted -portion calculation (3 oz)
7 kcal
1 g of alcohol equals how many kcal?
4 kcal
1 g of carbohydrate equals how many kcal?
9 kcal
1 g of fat equals how many kcal?
4 kcal
1 g of protein equals how many kcal?
-meat products (visible fat and marbling in beef, pork and lamb, prime-grade ground meats, lard, suet, salt pork) -processed meats (frankfurters, lunch meats--bologna, corned beef, liverwurst, pastrami, salami, bacon, sausage) -poultry and fowl (chicken, turkey, cornish hens, duck, goose) -whole milk and whole-milk products (cheese, condensed milk, ice cream, whole-milk yogurt, all creams) -plant products (coconut oil, palm-kernel oil, cocoa butter) -full hydrogenated shortening and margarine, many cakes, pies, cookies, mixes
what are some examples of food sources of saturated fats?
-canola, olive, peanut oils -almonds, avocados, cashews, filberts, olives, peanuts
what are some examples of foods high in monounsaturated fatty acids?
-corn, cottonseed, mustard seed, safflower, sesame, soybean, and sunflower seed oils -halibut, herring, mackerel, salmon, sardines, fresh tuna, trout, whitefish
what are some examples of foods high in polyunsaturated fatty acids?
-alanine -arginine -aspartic acid -citruline -glutamic acid -glycine -hydroxyglutamic acid -hydroxyproline -norleucine -proline -serine
what are some examples of nonessential amino acids?
scar tissue, hair, blood albumin, hemoglobin
what are some examples of protein in the body?
-rate of consumption and time of day -other components in food besides carbs: fat, fiber, protein, starch -how food is prepared and processes -physiological effects, which is different from individual to individual -non-dietary factors: medications, stress, physical activity, overall health status
what are some factors that influence GI?
-variety -taste -weekend activity -skipping breakfast -eating out -speed -soda intake -dietary fat
what are some factors that influence how much food is eaten and kcal consumption?
-reduce body weight 10% from current weight -current weight referred to as "baseline" -safe: 1-2#/week over 6 months
what are some goals for weight loss?
-decreased risk of cardiovascular disease -improved blood sugar control for people with diabetes -decreased risk of obesity -reversal or prevention of varicose veins -decreased risk of osteoporosis -improved quality of sleep -improved hypertension control
what are some health benefits of aerobic exercise?
-muscle toning -the building of muscular strength and endurance -building of bone mass
what are some health benefits of anaerobic exercise?
-obesity prevention -constipation -diverticular disease -colon cancer -heart disease -diabetes control
what are some health benefits of fiber?
-keep it simple -combine high GI foods with lower GI -do not worry about foods that contribute ≤5 g of carbs
what are some hints to incorporate the GI into the diet and include them in suggestions?
-less accuracy in the extremely obese -over hydration and under hydration -hormone abnormalities -need for qualified technician
what are some limitations to consider when measuring percentage body fat?
-hypertension -dyslipidemia (e.g. high total cholesterol or high levels of triglycerides) -type 2 diabetes -coronary heart disease -stroke -gallbladder and liver disease -osteoarthritis -sleep apnea and respiratory problems -distribution of faat
what are some medical consequences of obesity?
-carbohydrates-->fructose and galactose changed to glucose, excess glucose converted to glycogen -lipids-->lipoproteins formed, cholesterol synthesized, triglycerides broken down and built -amino acids-->nonessential amino acids manufactured, excess amino acids deaminated and then changed to carbohydrates or fats, ammonia removed from the blood, plasma proteins made -others-->alcohols, drugs, and poisons detoxified
what are some metabolic modifications in the liver?
-leptin -insulin -cholecystokinin -bombesin -enterostatin -lipoprotein lipase -glucose -fatty acids -ketone bodies -vagal input -GLP 1 -PYY 3-36 -ghrelin
what are some molecules and pathways that may stimulate or inhibit food intake outside the central nervous system?
-serotonin -dopamine -corticotropin-releasing hormona a MSH -cocaine-and amphetamine-regulating transcript -enterostatin
what are some nitrogen-containing compounds that inhibit food intake in the hypothalamus and other regions of the brain?
-norepinephrine -neuropeptide Y -galanin -opioids -MCH -agouti-related protein -orexin
what are some nitrogen-containing compounds that stimulate food intake in the hypothalamus and other regions of the brain?
-B12-->individuals consuming few or no animal products; infants of vegan mothers -D-->individuals consume few or no animal products, living in northern latitudes, and those with dark skin or limited sun exposure -calcium-->individuals not consuming dairy products -iron-->individuals consuming few or no animal products -omega-3 fatty acid-->adequate source of linolenic acid
what are some nutrients that vegetarians may be deficient in and why should they consider supplementation?
-maintain diets-->low in cal and fat -eat breakfast -weigh oneself weekly -watch less than 1 hr of tv per week -exercise (on ave.) 1 hr per day
what are some of national weight control registry's findings in the best ways to lose weight?
-usually has low LBM -women cease to ovulate and menstruate -cardiac abnormalities -more prone to infections -risk for osteoporosis
what are some overall issues with decreased body mass in reference to eating disorders?
-clean -separate -cook -chill
what are some recommendations to reduce risk?
chemical digestion in the mouth
3 salivary glands -secretes saliva-->enzymes (lead to amylase), water, mucous
-provide accurate information -warn against dangerous practices -teach clients to evaluate risks and benefits -refer clients to health-care professionals -help clients set realistic goals -->encourage modest amounts of weight loss, allows for maintenance, helps to prevent future weight gain, encourage 5%-10% from baseline (1#/week)
what are some roles of nutrition educators?
-cultural expectation -documented prejudice
what are some social consequences of obesity?
-use low-fat or non-dairy products (skim milk, cheese, yogurt) -brown meats by broiling or cooking in nonstick pans with little or no fat. avoid fried foods -chill soups, stews, sauces, and broths. lift off and discard hardened fat -add extra veggies to casseroles, chili, lasagna, or other hot dishes -trim all visible fat from meat before cooking -use water-packed, canned foods such as fruits and tuna -use fresh fruits and veggies often. try to eat at least 2 1/2 cups of these foods each day -use low-kcal salad dressings -don't look at the menu at a restaurant. instead, decide what you want beforehand -eat smaller portions -limit consumption of sodas and other empty kcal foods
what are some tips for decreasing kcal density of a diet?
-dietary therapy -physical activity -behavioral modification -pharmacotherapy -surgery -combined therapy
what are some ways of achieving weight loss?
-complete nutritional assessment -daily weights -regaining weight by monitoring of actual food intake and calculating the kcals -counseling regarding nutrition -psychotherapy/behavioral therapy/family therapy/group therapy -psychopharmacology -medical therapy
what are some ways that eating disorders are treated in the hospital setting?
1. serve as a source of energy or heat (carbs, fats, proteins) 2. support the growth and maintenance of tissue 3. aid in the regulation of basic body processes
what are the 3 functions of nutrients?
1. carbohydrates 2. fats (lipids) 3. proteins 4. minerals 5. vitamins 6. water
what are the 6 classes of nutrients?
-calcium -phosphorus -magnesium -sodium -potassium -chloride -sulfur
what are the 7 major minerals?
-iron -iodine -fluoride -zinc -copper -selenium -chromium
what are the 7 trace minerals?
-sufficient vitamin D -acidity of digestive mass -excessive intake of phosphorus or magnesium
what are the absorption factors of calcium?
-dry scaly skin -decreased growth in infants and children -increased susceptibility to infection -poor wound healing
what are the clinical signs of essential fatty acid deficiency?
women: >35 in men: >40 in
what are the diff. wast measurements that can show a risk of obesity for men and women?
-sodium pumps--moves sodium ions out of cells (and water follows) -potassium pumps--move potassium ions into cells -determination of osmotic pressure
what are the different transport mechanisms?
-monosaccharides from carb digestion -fatty acids and glycerol (and often monoglycerides) from fats -small peptides and amino acids from protein
what are the end products of digestion?
1. water 2. protein 3. fat 4. ash (mineral content as in the skeleton) 5. carbohydrate
what are the five types of substances that the human body is made of?
1. provides energy 2. helps prevent ketosis 3. naturally occurring sweeteners (sucrose and fructose) 4. brain and nerve tissues require CHO (glucose) as fuel (enhance learning and memory processes) 5. protein-sparing effects
what are the functions of carbohydrates?
1. component of bile salts 2. essential component of cell membranes 3. found in brain and nerve tissue and blood 4. precursor for production of steroid hormones 5. needed to manufacture vitamins D and sex hormones --cholesterol is a sterol
what are the functions of cholesterol?
-liver and brain function -lipid metabolism -cell membrane structure
what are the functions of choline?
-synthesis of DNA, RNA, metabolism of amino and fatty acids -synthesis and maintenance of myelin
what are the functions of cobalamin?
1. essential-->acts as a cushion, regulates body temperature, stockpiles energy 2. storage-->helps with energy reserve
what are the functions of fat?
-fuel source -vehicle for fat-soluble vitamins -satiety value -sources for essential fatty acids
what are the functions of fats in food?
men--13 cups women--9 cups -minimum intake is about 4 cups
AI of water is how many cups per men and women?
1. supply fuel to most tissues 2. function as an energy reserve 3. insulate the body 4. support and protect vital organs 5. lubricate body tissues 6. form an integral part of cell membranes 7. carrier for the absorption of fat soluble vitamins
what are the functions of fats in the body?
-essential to the formation of DNA -participant in formation of heme
what are the functions of folate?
-coenzyme in fatty acid metabolism -many other metabolic and regulatory processes
what are the functions of pantothenic acid?
-provision of structure -maintenance and growth -regulation of body processes -immunity -circulation -energy source
what are the functions of proteins in the body?
-vision -maintaining epithelial tissue
what are the functions of vitamin A?
most are a result of supplements -stimulates bone production -decreases urinary excretion of calcium
what are the functions of vitamin D?
-antioxidant -protects polyunsaturated fatty acids in red blood cell membranes from oxidation in lungs
what are the functions of vitamin E?
-used in synthesis of several clotting factors, including prothrombin -assists vitamin D to synthesize a regulatory bone protein
what are the functions of vitamin K?
-co-enzymes-->causing reactions in cells, activating an enzyme in energy metabolism but not changing or participating themselves -regulate metabolic processes-->help absorb nutrients that are used by the body for energy, structures, and functioning -prevention of diseases
what are the functions of vitamins?
-structural component of cells -maintains blood volume and blood pressure -regulation of body temperature-->water conducts heat, absorbing and distributing it throughout the body, keeping the body temp stable; cools by evaporating invisibly from the lungs and surface of the skin (insensible perspiration) -lubricant -shock-absorber: cushions body tissues -solvent for transport of nutrients and waste -source of trace minerals -participates in chemical reactions
what are the functions of water?
-whole milk--> fat = 8g, % of kilocalories from fat = 48% -2% (low fat)--> fat = 5g, % of kilocalories from fat = 38% -nonfat milk--> fat = trace, % of kilocalories from fat = <1
what are the grams of fat and percentage of kilocalories from fat in whole milk, 2% milk, and nonfat milk?
men-->15%-19% women-->18%-22%
what are the health ranges for body fat for men and women?
-higher intake of monounsaturated and polyunsaturated fats -low intake of saturated fats -low total fat intake
what are the intake levels that may cause a decreased risk of coronary heat disease?
carbohydrates because they break down rapidly and are readily available for use
what are the major source of energy and why?
-men (age 20-59)--> 2,493-2,704 kcal/day -women (age 20-59)--> 1,779-1,933
what are the mean reported energy intakes for men and women?
carbohydrate, fats, proteins
what are the nutrients that supply energy? -referred to as energy nutrients
sodium, potassium, chloride
what are the three electrolytes in the body?
glucose, fructose, and galactose
what are the three important monosaccharides?
starch, glycogen, and fiber
what are the three types of complex carbohydrates of nutritional importance?
-norovirus--58% -salmonelle nontyphoida -clostridium perfringens -campylobacter -staphylococcus aureus -listeria monocytogenes -toxoplasma gondii
what are the top microbiological hazards?
-15%-20% in men -25%-30% in women
what are the total body fat recommendations for men and women?
-preformed vitamin A (retinol) -provitamin A
what are the two forms of vitamin A?
eggs and human milk
what are the two highest quality protein foods?
nutritional screening and nutritional assessment
what are the two levels of methodology that are commonly used to identify clients at nutritional risk?
-BMI -waist circumference
what are two ways of determining overweight and obesity?
general appearance, anthropomorphic measurements, and laboratory or other diagnostic tests
what can a physical examination include?
an organized and systemic search for pertinent subjective (what the client reports) and objective (what the health-care provider measures) data
what does a nutritional assessment usually involve?
chlorophyll
what green pigment along with sunlight is needed for photosynthesis?
increased energy expenditure/decreased intake-->fat from adipocyte used for energy
what helps to reduce fat cells
body image disturbances
what is a psychological consequence of obesity?
glutamine
what is an example of a conditional and/or acquired essential amino acid?
the amino acid tyrosine
what is an example of a conditionally essential nutrient?
the amino acid alanine
what is an example of a nonessential nutrient?
someone who has type 2 diabetes managing their disease well through diet, exercise, and prescribed medications -this may prevent the development of coronary artery disease
what is an example of tertiary prevention?
100-125 mg/100 mL of serum of plasma
what is considered impaired fasting glucose (IFG)?
S: subjective data O: objective data A: analysis or diagnosis based on S and O data P: plan of action or treatment
what is the SOAP route of evaluation and documentation?
45%-65%
what is the daily intake guidelines for carbs?
20%-35%
what is the daily intake guidelines for fat?
10%-35%
what is the daily intake guidelines for protein?
-coenzyme is the synthesis of fat, glycogen, and amino acids
what is the function of biotin?
albumin
what is the main protein in the blood?
calcium -99% in bones and 1% in fluids
what is the most abundant mineral in our body?
monitor both food intake and body weight over time
what is the most accurate method for determining kcal need?
iron-deficiency anemia
what is the most prevalent nutritional condition in industrialized countries?
70-100 mg/100 mL of serum of plasma
what is the normal fasting blood sugar (FBS)?
-protein -carbohydrate -fat
what is the order in macronutrient energy composition of most to lest satiating?
decrease risk of disease
what is the primary reason for weight loss?
blood glucose
what is the source of energy to all cells?
folate intakes of 15 times the UL have been associated with insomnia, irritability, and GI distress
what is the toxicity related to folate?
most are a result of supplements but some can be from food -fetal malformations (significantly higher among women who consumed more than 3,000 mcg of retinol) -carotenemia -hypervitaminosis A (clients with renal failure)
what is the toxicity related to vitamin A?
-large amounts-->abdominal pain and osmotic diarrhea from bacterial metabolism of the vitamin in the colon -cause false readings in lab tests
what is the toxicity related to vitamin C?
food toxicities are unknown but many are supplemental -can cause gastrointestinal symptoms -muscle weakness -double vision -increased bleeding tendencies
what is the toxicity related to vitamin E?
50%-65%
what percentage of body weight in an average adult does water take up?
75%
what percentage of body weight in an average infant does water take up?
-minerals are inorganic substances -minerals become part of the body's composition
what two things make minerals different from vitamins?
pancreatic and intestinal
what type of enzymes complete carbohydrate digestion?
monoglyceride
when a single fatty acid is joined to a glycerol molecule
pitting edema
when finger pressure displaces excess fluid over a bony area
c. olive
when mrs. l describes her regular intake of foods you observe that her diet is especially low in monounsaturated fats. which of the following oils would you recommend be used in place of corn oil to increase her intake of monounsaturated fats? a. sunflower seed b. soybean c. olive d. cottonseed
triglyceride
when three fatty acids are joined to a glycerol molecule
diglyceride
when two fatty acid are joined to a glycerol molecule
small intestine -substances pass through the intestinal mucosa into the blood or lymph -nutrients such as fats, carbs, and protein easily absorbed regardless of level of need -vitamin and mineral absorption based on need
where does absorption primarily occur?
in the mouth -mechanical digestion--teeth, chewing -chemical--salivary amylase
where does digestion of CHO begin?
flavors
which additive?: -purpose: food enhancers -ingredient: hydrolyzed veggie protein, black pepper, mustard, monosodium glutamate
acidity control agents
which additive?: -purpose: influence flavor, texture, and shelf life -ingredient: sodium bicarbonate, citric acid, hydrogen chloride, sodium hydroxide, acetic acid, phosphoric acid, calcium oxide
antioxidants
which additive?: -purpose: prevent discoloration, protect fats from rancidity -ingredient: vitamin c and e, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)
stabilizers and thickeners
which additive?: -purpose: to enhance texture -ingredient: gum arabic, modified starch, pectin
preservatives
which additive?: -purpose: to extend shelf life -ingredient: sulfur oxide, benzoic acid, ethylenediaminetetraacetate (EDTA), sodium casein ate, sodium nitrate and sodium nitrite
leavening agents
which additive?: -purpose: to make dough rise -ingredient: sodium acid phosphate, sodium aluminum phosphate, mono calcium phosphate, yeast
lactose
which disaccharide is the least sweet of them all and occurs naturally only in milk -commonly referred to as milk sugar
sucrose
which disaccharide is the most prevalent and is ordinary white table sugar made commercially from sugar beets and sugar cane? -brown, granulated, and powdered sugars are all forms of this -also found in molasses, maple syrup, fruits, and vegetables
maltose
which disaccharide occurs primarily during starch digestion? -produced when the body breaks starches into simpler units -smaller amounts are present in malt, malt products, beer, some infant formulas, and sprouting seeds
-contraction of the heart -maintenance of body temperature -repair of the internal organs -maintenance of cellular processes -muscle and nerve coordination -respiration (breathing)
calories necessary to support the following contribute to the REE:
malnutrition
can be cause by inadequate or unbalanced intake of food or nutrients or by ineffective processing by the body due to malfunction or disease
lean
can be used on meat, poultry, seafood, or game meat products only if the product contains less than 10 g of fat, less than 4.5 g of saturated fat, and less than 95 mg of cholesterol per 100-g serving (3.5 oz)
extra lean
can be used only if the meat product contains less than 5 g of fat, less than 2 g of saturated fat and trans fat combined, and less than 95 mg of cholesterol per serving and per 100 g
carbon, hydrogen, and oxygen
carbohydrates are composed of what elements?
sugars and starches
carbohydrates are composed of what two things?
e. promotes tooth decay
carbohydrates have the following roles in the body except: (select all that apply) a. promotes ketosis b. spares body protein c. provides fuel d. impact learning and memory e. promotes tooth decay
galactose
which monosaccharide is the least sweet of them all and comes mainly from the breaking down of the milk sugar lactose?
fructose
which monosaccharide is the sweetest of them all and is usually found in fruits and honey? -also used extensively in soft drinks, canned foods, and various other processed foods
d. 1 cup of margarine
which of the following foods is the most kilocalorie dense? a. 1 cup of sugar b. 1 cup of celery c. 1 cup of skim milk d. 1 cup of margarine
b. lactose
which of the following is a disaccharide? a. glucose b. lactose c. fructose d. galactose
b. fats e. carbohydrates
which of the following is an energy nutrient? (select all that apply) a. phytochemicals b. fats c. vitamins d. minerals e. carbohydrates
a. a gain in weight of 2 pounds in 2 weeks
which of the following outcomes would indicate achievement of the nutritional objective for mr. p? a. a gain in weight of 2 pounds in 2 weeks b. an invitation to the nurse to join him for a dinner he has learned to cook c. a report by mr. p that he is eating better d. a visual inspection of mr. p's refrigerator revealing fresh meat and milk products in abundance
lipoproteins (fat + protein) and hemoglobin
carry nutrients and oxygen in the blood -proteins help maintenance of acid-base balance
enzymes
catalysts (chemicals that influence the speed at which a chemical reaction takes place but do not actually enter into the bloodstream) -provides a place (its surface) for two substances to meet and react with each other -crucial to many body processes, such as digestion
osmotic pressure
causes a solvent (water) to move across the membrane, but the solutes (particles) outside the membrane cannot go through -develops when different concentrations are on either side of a semipermeable membrane
transcellular fluids
cerebrospinal fluid, pericardial fluid, pleural fluid, synovial fluid, intraocular fluids, and gastrointestinal secretions are secreted into their spaces and reabsorbed into the vascular system
hormones
chemicals secreted by various organs to regulate body processes -secreted directly into the bloodstream rather than into a duct or an organ -insulin and glucagon are two important examples that help control glucose metabolism
obesogens
chemicals thought to mimic/block action of hormones that develop fat tissue and energy homeostasis -known ex of these: diet-->monosodium glutamate, smoking-->nicotine, industrial chemicals-->bisphenol A (BPA) and perfluorootanoic acid (PFOA), organophosphate and organochlorine pesticides
b. only in foods of animal origin
cholesterol is found: a. only in saturated fats b. only in foods of animal origin c. mostly in eggs d. only in triglycerides
-cortisone -adrenaline -estrogen -testosterone
cholesterol is necessary for the production of what hormones?
animal foods
cholesterol is present only in what foods?
-cystic fibrosis -celiac disease -crohn's disease
chronic malabsorption diseases
-pernicious anemia (lack of intrinsic factor, not dietary) -vitamin B12 deficiency (avoidance of animal products)
cobalamin deficiency causes what diseases?
essential amino acids
come from either two places: -the body's own cells as they age and are broken down and replaced -the food that has just been ingested
sugar alcohols
commonly used on a one-for-one replacement basis for sugars in recipes -not only add sweetness, but also bulk recipes -have various names such as sugar replacers, polyols, nutritive sweeteners, and bulk sweeteners
highly saturated fats
completely hydrogenated fats are
dietary reference intakes (DRIs)
composed of five nutrient-based reference values that can be used for assessing and planning diets according to life stage and gender -intended to apply to the healthy general population and refer to average daily intakes for 1 or more weeks
trans-fatty acid
composed of partially hydrogenated fatty acids
vitamin supplement
concentrated form of vitamins
hypervitaminosis
condition caused by ingestion excess vitamins
animal-derived fats
consist of a larger content of saturated fats and tend to have a higher melting point and are solid at room temperature
large intestine
consists of cecum, colon, and rectum -passage through takes about 9-16 hours -absorption of water and some minerals
water intoxication
consumption of large volumes of water in a short time (dilutes electrolytes) -excessive water dispersed throughout the body, caused by various reasons -muscle cramps, decreased blood pressure, weakness
hard water
contains high amounts of minerals -mineral: calcium and magnesium -->provides the nutrients to the body -->non-nutrient-related problems-->mineral deposits may damage appliances and other -can be made soft through specific filtration processes
soft water
contains sodium -can be a problem for sodium sensitive people (those at risk for hypertension) if consumed -water softeners can only be used on the HOT tap, cold tap left unsoften for consumption
d. surgical client, first day after a stomach resection
which of the following people would the nurse regard as being in a catabolic state? a. adolescent boy who is into bodybuilding b. lactating mother c. pregnant woman in the second trimester d. surgical client, first day after a stomach resection
c. recommend that mr. p supplement his meals with one of the milk-based liquid breakfast products
which of the following plans would be most appropriate to increase mr. p's protein consumption immediately? a. refer client to nutrition education program b. have mr. p apply for home-delivered meals c. recommend that mr. p supplement his meals with one of the milk-based liquid breakfast products d. suggest to mr. p that he sign up for cooking lessons at the local high school or community college
b. measuring midarm circumference
which of the following techniques is used to estimate the body's protein stores? a. weighing the person underwater b. measuring mid arm circumference c. calculating the body mass index d. determining tricep skinfolds
B1, B12, biotin, pantothenic acid
which vitamins are not known to have toxic or poisonous levels?
-A-->deep yellow, dark green leafy -C-->fresh fruit-citrus, vegetables
which vitamins' food sources are limited to fruit and vegetable groups?
-young -old -pregnant -immunocompromised
who all is at risk for foodborne illnesses?
functional foods
whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels on significant standards of evidence
bc saturated fats are more chemically stable than unsaturated fats -the chemical bond between carbon and hydrogen is stable
why do saturated fats become rancid slower than unsaturated fats?
bc they put out beta endorphins with exercise and this has an effect similar to natural morphine (helps relax an individual) -individuals who have a severe eating disorder may exercise compulsively to relax
why does exercise decrease the appetite?
-effect on body processes such as water amount in body -travel in blood as acids, bases, and salts -role in normal functioning of nerves and muscles -each mineral serves other specific functions in the body
why is maintaining electrolyte balance important?
bc it is inorganic (does not contain carbon-->not composed of plant or animal) -quickly passes from the mouth to the small intestine where most is absorbed -what is not absorbed in the small intestine goes to the large intestine where it is absorbed or excreted in feces
why is water not digested
intravascular fluids
within the blood vessels, arteries, arterioles, capillaries, granules, and veins -plasma: liquid part of blood (91.5% is water) -serum: liquid part of blood without clotting elements
intracellular fluids
within the cell -water + potassium and phosphates
avitaminosis
without vitamins
fluid volume deficit (FVD)
dehydration -causes: diarrhea, vomiting, high fever, diuretics, sweating, polyuria -polyuria-->excess urination -older adults and infants at greatest risk
light (lite)
denotes 1/3 fewer kcal or 1/2 the fat of the original or no more than 1/2 the sodium of the higher-sodium version
good source of
denotes that one serving of a food is considered to be a foo source of a vitamin, mineral, or fiber, containing 10%-19% of the daily value for that particular vitamin, mineral, or fiber
-anabolism and catabolism -nitrogen balance
describe the maintenance and growth part of proteins
-proteins provide much of the body's mass -contractile proteins, actin and myosin, are found in skeletal, smooth, and cardiac muscle -fibrous proteins (collagen), elastin, and keratin are found in the blood vessels, bone, cartilage, hair, nails, tendons, skin, and teeth
describe the provision of structure part of proteins
-one molecule of glycerol (backbone of a fat molecule) -glycerol joined to 1-3 molecules of fatty acids
describe the structure of a fat
health claim
describes the relationship between a food or food component and a disease or health-related condition
structure/function claim
describes the role of a nutrient or dietary ingredient intended to affect the structure or function in humans or characters the documented mechanism by which a nutrient or dietary ingredient acts to maintain such structure or function
-45% of kcal from carb -20% of kcal from fat -10% of kcal from protein or 0.8 g/kg, whichever is higher -remaining 25% of kcal open to negotiation with the client -25-35 g of fiber -all essential vitamins and minerals
diets must maintain adequate amounts of all nutrients and should provide at least...
liver
during absorption, gets "first choice" of nutrients and filters all the blood bc it is the powerhouse organ
energy intake
eating -influenced by environment -regulated by internal mechanisms (GI tract, endocrine system, brain, body fat stores)
aerobic exercise
endurance type of activity, supported by increase in oxygen intake -low to moderate intensity for at least 5 minutes -ex: swimming, running, biking, walking -carbs and fats are used -once stored glycogen in the muscle is used up, the body begins to break down fat for energy
a. kcalories from food intake equal kcalories used for energy expenditure
energy homeostasis exists when: a. kcalories from food intake equal kcalories used for energy expenditure b. kcalories used for physical activity equal c. an individual is gaining weight d. kcalories from food intake equal kcalories used for resting energy expenditure
direct measurement
energy is measured by placing a person in an insulated heat-sensitive chamber and measuring the heat emitted by the body -the amount of heat (kcal) produced by the burning of the food is determined by the change in the temperature of a measured amount of water that surrounds the chamber
dietary cholesterol
evidence suggests that a lower intake of what is associated with a reduced risk of cardiovascular disease?
adaptive thermogenesis
evolved to cope with feast-or-famine conditions -being on a diet-->causes them to lose at a slower weight or stop losing weight at all -process of energy expenditure
in adults, the REE declines bc of a decline in lean body mass
example of age affecting REE
people with large bodies required more energy than small ones -a tall person uses more energy bc they have a greater skin surface -a shorter person has less muscle tissue/lean body mass
example of body size affecting REE
kcalories are needed to maintain body temperature -if someone is cold and is shivering, it causes an increase in REE
example of climate affecting REE
individual people can be the same height, weight, sex yet bc of each one's unique genetic makeup, they have a different REE
example of genetics affecting REE
kcalories are required per kg of body weight are highest during growth spurts (before birth, infancy, puberty)
example of growth affecting REE
men develop proportionality greater lean body mass than women, who deposit fat as they mature
example of sex affecting REE
adipose cells
excess triglycerides are stored in the specialized?
abdominal obesity
excess weight is between the client's chest and pelvis -is more dangerous than gluteal-femoral obesity
elimination
expulsion of feces or body waste products called defecation -triggered by distention of rectum -residue may include: cellulose and other dietary fibers, water, bacteria, pigments, and mucus, undigested fats
-A -D -E -K
fat-soluble vitamins
liver, spleen, fatty tissues
fat-soluble vitamins are stored where in the body?
bile from the small intestine
fat-soluble vitamins require what for absorption
A, D, E, K
fats act as a vehicle for what vitamins?
bile salts in the small intestine
fats are emulsified by what in which part of the body before they are digested further?
unsaturated fats
fats that are liquid at room temperate and are of plant origin -includes some fish -become rancid quickly bc their carbon bonds are unstable
saturated fats
fats that are solid at room temperature and are usually found in animal products such as meat, poultry, and whole milk -have been targeted bc they have unhealthful effects when ingested
saturated fatty acid
filled with as many hydrogen atoms as the carbon atoms can bond with and has no double bonds between carbons
fat-free
food contains no more than 0.5 g of fat per serving
water and fiber
foods higher in which two contents have lower kcal density?
complete protein
foods that supply all nine essential amino acids in sufficient quantity to maintain tissue and support growth -come from animal sources (90%-99% digestible) -soy beans are one plant source of these types of proteins (94% digestible)
dietary fiber
foods, mostly from plants, that the human body cannot break down to digest and is eliminated in intestinal waste -adds almost no fuel or energy value to the diet, but it does add volume -whole grains are an excellent source of this
a. energy source
for which of the following functions of protein can other nutrients be substituted? a. energy source b. immunity c. maintenance and growth d. regulation of body processes
stanols and sterols
found in membranes of plants: fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils -blocked dietary cholesterol in the body (so helps reduce cholesterol)
toxoplasma gondii
found in raw or undercooked meat, unwashed fruits/veggies, contaminated water, dust, soil, cat feces -appears 10-13 days -flulike symptoms: sweating, fever, nausea, vomiting -can cause miscarriage, birth defects (hearing loss, intellectual disability, blindness)
1. assessment 2. analysis/diagnosis 3. planning/intervention 4. monitoring/evaluation
four steps of providing nutritional care
sucrose
glucose + fructose
lactose
glucose + galactose
maltose
glucose + glucose
peptidases
group of enzymes secreted from the intestinal wall that act on the smaller molecules produced by the pancreatic enzymes, reducing them to single amino acids and small peptides, the final products of protein digestion
foods and the human body
heat energy can be measured by which two thing?
thermic effect of food
heat produced by the body after a meal; -energy is needed to chew, swallow, digest, absorb, and transport nutrients -metabolism increases-->more kcal are used
motivational interviewing (MI)
helps determine what the client is feeling about identified issues -then the team can determine how best to approach issues from a client-centered perspective
tolerable upper intake levels (ULs)
highest average daily intake by an individual that is unlikely to pose risks of adverse health effects in 97% to 98% of individuals in the defined group -ordinarily refers to intake from food, fortified food, water, and supplements -designed for the general population and may be exceeded under medical supervision in clients with special needs
-both are composed of carbon, hydrogen, and oxygen -but fat's proportion of oxygen to carbon and hydrogen is lower
how are fats and carbs similar but different in their make-up?
-amounts present in the body -->major: >5 g (approx. 1 tsp) -->trace: <5 g -intake requirements -->major: 100 mg (approx. 1/50 tsp) -->trace: <100 mg per day -->ultra trace: <1 mg per day
how are major minerals and trace minerals differentiated?
85% found in bone and teeth
how much phosphorus is found in the body?
b. 8 grams
how much protein would a person receive from a glass of milk? a. 7 grams b. 8 grams c. 14 grams d. 21 grams
6 days
humans can only go how many days without water?
somatostatin
hypothalamus and pancreas hormone that inhibits functions of insulin and glucagon
b. red beans and rice
if a person has difficult purchasing meat to serve every day, which of the following foods should the nurse suggest as offering the best source of protein? a. bran muffins with raisins b. red beans and rice c. green bean, onion, and mushroom casserole d. sweet potatoes and cornbread
completely hydrogenated
if all of the double bonds are broken by the hydrogenation
they will have fluid retention and weight gain
if an individual has a low protein intake for a period of time what will happen?
adaptive response to exercise
if an individual is really muscular, they tend to perform more efficiently and therefore use fewer kcal to perform a specific amount of physical work or activity than someone who has less-developed muscles
gluconeogenesis supplies glucose to the brain by using amino acids from protein
if liver glycogen stores depleted...?
partially hydrogenated
if only some of the fat's double bonds are broken by the hydrogenation
equal
in a healthy individual, I&O should be about __________
lymphatic system
in absorption, takes larger proteins and fats
provitamins
inactive for of a vitamin
malabsorption
inadequate movement of digested food from small intestine into the blood or lymphatic system -can be due to: medications, parasites, surgical procedures, disease states, medical complications -steatorrhea: malabsorption of fat; fat seen in the bowel movements (stools); often caused by inhibition of pancreatic lipase
hyperplasia
increase in amount of fat cells -occurs most in childhood
hypertrophy
increase in size of ft cells (once max size met then hyperplasia)
fluid volume excess-edema
increased fluid retention and edema -causes: sodium retention, kwashiorkor, water intoxication -may seen this after eating a lot of high sodium foods -sodium-sensitive individuals
food additives
increases: shelf life, flavor, texture, color aroma, and other characteristics/qualities -regulation: by FDA -intentional use--added directly to food -maintain or enhance nutritional value -maintain food quality -assist in processing, transporting, or holding -improve taste, look, or smell -accidental use--added to foods by accident (i.e. food touches an area that has been cleaned with a detergent, etc.)
low
indicates 3 g of fat or less per serving; also low in saturated fats, cholesterol, and/or kcal
physiologic equilibrium
intake is balanced by output (urine, sweat, feces, insensible perspiration)
estimated average requirements (EAR)
intake that meets the estimated nutrient needs of 50% of the individuals in the defined group -used to set the recommended dietary allowances and to assess or plan the intake of groups
d. recommended dietary allowances
intake that meets the needs of 97% to 98% of individuals in a defined group is called: a. acceptable macronutrient distribution range b. adequate intakes c. estimated average requirements d. recommended dietary allowances
recommended dietary allowances (RDAs)
intake that meets the needs of 97% to 98% of the individuals in a life stage and gender group; intended as a goal for daily intake by individuals, not for assessing adequacy of an individual's nutrient intake
indirect measurement
involves measuring oxygen and carbon dioxide concentrations in expired air during a prescribed period -the amount of oxygen that is used and the amount of carbon dioxide produced are entered into a scientific formula that will calculate energy expenditure
support lean body mass -you can eat more calories yet still maintain stable body weight bc it takes more energy to maintain lean body mass
it takes more energy to support what than to support body fat?
kilocaloric density
kcals contained in a given volume of a food, generally the number of kcals in a g
b. growth
kilocalories required per kilogram of body weight are highest during: a. starvation b. growth c. weight loss d. old age
incomplete proteins
lack one or more essential amino acids -plant foods--> grains, legumes, leafy green vegetables, broccoli, potatoes, green peas -gelatin -limiting amino acids-->lysine, methionine, cysteine
trichinella spiralis
larvae found in undercooked pork -when eaten, result is trichinosis -appears 2-28 days past intestine (incubation period) -symptoms: nausea, vomiting, diarrhea -migration of larvae into muscles cause fever, swelling of eyelids, sweating, weakness, muscular pain and even death
contamination
lead from pipes, bacterial -if lead is too high those at risk (pregnant, infants, and children) should drink bottled water -local health dept can recommend a laboratory for testing water quality
intestinal phase
leads to the release of chyme which inhibits gastric secretion
mucosa
lines the alimentary canal and secretes mucus which lubricates the canal and helps facilitate the smooth passage of food -this secretes the digestive enzymes of the stomach an small intestine
enzymes in the metabolic chain
lipoprotein lipase involved in uptake of fatty acids -activity of the lipoprotein increases during weight reduction
above the pylorus
GI secretions: -1 L of saliva/day normally -vomiting or stomach suctioning -ions lost: sodium, potassium, chloride, hydrogen
below the pylorus
GI secretions: -amount of loss depends on situation -diarrhea and intestinal suctioning -ions lost: sodium, potassium, bicarbonate
insensible water losses
loss of water from less obvious ways such as breathing -invisible -lungs/breathing: 800-1000 mL/ day (deep respirations or dry climate increases amount of water lost) -skin/evaporation: 6 mL/kg/body weight (depends on environment with greater losses: high temp, high altitude, low humidity; illnesses increase loss: burns, phototherapy, radiant warmers, fever)
sensible water losses
loss of water from obvious ways such as perspiration and urine -includes losses from the major extracellular ions, sodium, and chloride -routes: -->perspiration: 200 mL/hr in extreme cases -->urine: 400-600 mL/day (obligatory excretion) -->gastrointestinal secretions (above and below the pylorus)
major minerals -->required daily: 100 mg or higher
macrominerals
protein
makes unique contributions to body (cannot be duplicated by carbs or fats) -can be used as auxiliary source of energy (if kilocalorie intake is inadequate)
steatorrhea
malabsorption of fat; fat seen in the bowel movements (stools); often caused by inhibition of pancreatic lipase
extra lean
means 5 g of fat, 2 g of sat fat, and 95 mg of cholesterol per serving
free
means less than 0.5 g of fat per serving and tiny or insignificant amounts of cholesterol, sodium, and sugar
high
means that the food must contain 20% or more of the daily value for that nutrient
cholesterol free
means the the item has less than 2 mg of cholesterol and 2 g (or less) of sat fat per serving
nitrogen balance
measurement of amount of nitrogen (N) entering the body vs. amount excreted from the body
waist-to-hip ratio
measures central distribution of fat -calculated by dividing waist circumference by hip circumference -a ratio of 1.0 or more in men and 0.85 in women indicated increased abdominal weight compared with total body fat, which is a risk factor for obesity-related medical conditions
-age -sex -growth -body size -climate -genetics
REE is affected by what things?
aquaporins
membrane proteins that function as water-selective channels in the plasma membranes of many cells and help to explain the speed at which water moves across cell membranes
hormones
messengers between organs that lead to the release of enzymes and secretions during digestion
lungs, kidneys, or large intestines
metabolism waste products are excreted through which organs?
trace minerals -required daily: less than 100 mg
microminerals
-abdominal pain -nausea -vomiting -diarrhea -cramps
mild symptoms of foodborne illnesses?
electrolytes
minerals circulating body that carry electrical charge
electrolytes -these require a protein to move in and out of cells -sodium/potassium pump -kidneys also regulate electrolyte levels
minerals that carry electrical charges, or ions, which dissolved in water
obligatory excretion
minimum amount of urine needed to be excreted everyday to carry away waste products resulting from metabolic processes
c. on food labels
monoglycerides and diglycerides are names of lipids commonly seen: a. in clients' medical records b. on laboratory reports c. on food labels d. on clients' skin
glucose
monosaccharide that is commonly called blood sugar -also called dextrose
negative nitrogen balance
more nitrogen is excreted than is taken into the body -associated with age, illness, extreme stress, starvation, surgery
positive nitrogen balance
more nitrogen is taken into the body than excreted -ex: new cell growth and healing -can occur during pregnancy, in growing children, and during illness or injury and the recovery from these
glucose
most efficiently used source of energy, but fat and protein can be adapted as backup sources -if diet low in carbs, body uses protein for energy needs of brain and spinal cord
a. a healthy US diet
most individuals in the united states eat all of the following except: (select all that apply) a. a healthy US diet b. too much sodium and simple sugars c. too little fiber d. too few fruits and vegetables e. not enough servings of dairy
triglycerides
most of the fat formed in our diets and in the body is in the form of?
a. consider the amount of sugar he consumes especially by consuming low-fat baked goods and desserts
mr. b buys as many low-fat foods as possible. he eats fat-free muffins for breakfast, eats low-fat brownies or cookies for lunch each day, uses only fat-free ice cream, and buys fat-free salad dressings. he eats little meat and chooses fat-free dairy products. he wonders why he hasn't lost more weight. the best advice is to encourage him to: a. consider the amount of sugar he consumes especially by consuming low-fat baked goods and desserts b. eat even less meat c. consume fewer dairy products d. quit trying to lose weight
d. all of the above
mr. j claims he is trying to lose weight, and his urinalysis shows that his urine contains ketones (ketonuria). you should ask him: a. When he last ate b. how much milk, fruit, and starch he usually eats c. what else he usually eats d. all of the above
a. wheat and corn bran, nuts, fruit skins, and dried beans
mr. p complains of constipation. as his nurse, you would like to teach him to eat more insoluble fiber to help alleviate his discomfort. you should encourage the intake of: a. wheat and corn bran, nuts, fruit skins, and dried beans b. eggs, cheese, and chicken c. milk, yogurt, and ice cream d. oatmeal, barley, and broccoli
b. ChooseMyPlate
mr. p is a 65-year old man, recently widowed, whose physician is recommending weight loss. mr. p has had little experience with grocery shopping or cooking. which of the following systems for instructing mr. p would the nurse select to offer the best chance of success? a. a computerized diet analysis program b. ChooseMyPlate c. exchange lists d. the RDA/AI tables
d. dietary recall of mr. p's food and fluid intake
mr. p, a 65-year old man, widowed for 6 months, has been referred to your home health agency for assistance in managing his nutritional intake. he has lost 10 pounds over the past 6 months. a physical examination within the past month revealed no disease processes requiring treatment. in assessing mr. p, which of the following data would the nurse gather first? a. list of current medications the client takes b. blood protein levels analyzed during the recent physical examination c. a description of the procedure mr. p uses to weigh himself d. dietary recall of mr. p's food and fluid intake
d. animal fats such as butter, meats, lard, and bacon
mrs. s, 50 years old, has a cholesterol level of 233 mg/dL. she weighs 125 lb and is 5 ft, 5 in. tall. The dietitian has estimated her body fat content to be 35%. when taking a nursing history, the nurse asks mrs. s if she eats any foods that may be related to her elevated cholesterol level. which of the following groups of foods are most related to an elevated cholesterol level? a. vegetable oils such as corn, cottonseed, and soybean b. fruits and vegetables c. starches such as bread, potatoes, rice and pasta d. animal fats such as butter, meats, lard, and bacon
c. explain to her that no food is guaranteed to be 100% safe, and it is best to avoid artificial sweeteners if she is not comfortable with these products
ms. c is concerned about the dangers associated with the consumption of artificial sweeteners and was to know if they are safe. as a healthcare water, it is appropriate for you to: a. ignore ms. c's comments because you think she is overly concerned b. assure her that the government wouldn't allow a food or herbal product to be sold if it was hazardous to her health c. explain to her that no food is guaranteed to be 100% safe, and it is best to avoid artificial sweeteners if she is not comfortable with these products d. refer her to the local health food store
a. a 1-day diet recall is inadequate data on which to base supplementation
ms. e attended a community health fair where she entered her recalled intake for the previous 24 hours into a computer for analysis. on the basis of the printout she was given, she now thinks she should begin taking vitamin and mineral supplements. a friend who is a nurse correctly bases her advise on the following: a. a 1-day diet recall is inadequate data on which to base supplementation b. a hand recalculation should be done to verify the accuracy of the computer printout c. the RDAs on which computer programs are based are intended for only the 50% of the population who are obsessed with health d. undoubtedly, the operators of the computer at the fair had a product to sell: "let the buyer beware"
d. asking ms. g how she "sees" or perceives diabetes in her life
ms. g has just been diagnosed with type 2 diabetes. which of the following actions by the nurse shows respect for ms. g? a. instructing her to increase her intake of vegetables b. telling her to lose weight and avoid alcohol and fast-food restaurants c. giving ms. g an instruction sheet based on MyPlate d. asking ms. g how she "sees" or perceives diabetes in her life
tetany
muscle contractions, especially of the wrists and ankles -resulting from low levels of ionized calcium in the blood -causes include parathyroid deficiency, vitamin D deficiency, and alkalosis
sphincters
muscles rings that separate segments of the alimentary canal -act as valves to control the passage of food -when the muscles contract, the passageway closes: when the muscles relax, the passageway opens
pharynx
muscular passage between the oral cavity and esophagus
anion
negative charge
antibodies (proteins)
neutralizes harmful effects and fight foreign viruses and bacteria in the body
plant-derived fats
normally in the form of oils, having a lower melting point and comprising more unsaturated fats
