Nutrition Final 2011Taylor

Front 1

liberal bland diet

Back 1

bland diet eliminating chemical and mechanical food irritants such as fried foods, alchohol, and caffeine

Front 2

Liberal bland diet

Back 2

is perscribed to clients with gastritis and ulcers.
- reduces GI irritations

Front 3

The number of servings a person needs depends on:

Back 3

the amount of calories the individual needs.

Front 4

Vegans show defieiency in:

Back 4

Vitamins B12, A, D and Calcium

and Proteins

Front 5

Nutritional needs are based on:

Back 5

growth needs
energy needs
utilization of nutrients

A Nutritional assesment should be conducted to ascertain the nutritional needs of the individual.

Front 6

One of the most popular herbs;

Back 6

ginko biloba

Front 7

Ginko biloba

Back 7

improves memory, reduces dizziness

the leaves and seeds are used.

Front 8

Black cohash

Back 8

relieves memopause symptoms

The root is used.

Front 9

Natural products

Back 9

- natural does not always mean better, safe or even effective
- may not offer improvement over conventional therapies

Front 10

Mind Body Interventions:

Back 10

Yoga
Meditation

Front 11

Alternative therapies:
Alternative Healthcare systems:

Back 11

Naturopathy
Homeopathy
Native American
Chineese Medicine

Front 12

Complimentary Therapies:

Back 12

Biologic therapies
Alternative health care systems
Mind body interventions
Spiritual

Front 13

Fish oil

Back 13

- reduces cholesterol
- enhances brain function
- increases visual acuity

Front 14

Glucosamine/Chondroitin

Back 14

treats arthritis and other joint problems

Front 15

Dietary Supplement and Non Perscription Drug Consumer Protection Act 2007

Back 15

- reuquired to include contact information on product labels for consumers to report adverse events
-companies must notify the FDA with in 15 days of an adverse report.

Front 16

Herb (botanical):

Back 16

a plant that lacks woody stems or bark

Front 17

DSHEA 1994

Back 17

States that supplements:
- do not have to be tested
- effectiveness does not have to be demonstrated
- manufacturer does not have to prove safety or effectiveness
- accuracy of label is not regualted

Front 18

Garlic

Back 18

(bulb)
- reduces blood cholesterol
- reduces BP
- anticoagulant

Front 19

Speciality supplements:

Back 19

- are nonherbal products that are widely used to promote wellness.

-generally target 1 or more small groups of conditions

Front 20

Liquid supplements are:

Back 20

concentrated solvants with various strengths

Front 21

Liquid formulations:

Back 21

- tea
- infusion
- decoction
- tincture
- extract

Front 22

Tea

Back 22

dried or fresh herbs soaked in hot water 5-10 minutes before ingestion

Front 23

Infusion

Back 23

fresh or dried herbs are soaked in hot water for long periods, at least 15 minutes; stronger than teas

Front 24

Decoction

Back 24

fresh or dried herbs are boiled in water for 30-50 minutes until much of the liquid has boiled off; very concentrated

Front 25

Tincture

Back 25

Active ingredients are extracted by soaking the herb in alchohol; alchohol remains as part of the liquid

Front 26

Extract

Back 26

Active ingredients are extracted by using organic solvents to form a highly concentrated liquid or solid form; solvent may be removed or be part of the final product

Front 27

Jewish Restrictions:

Back 27

May not eat:
- animals without split hooves
- animals that don't chew their cud
- shellfish
- fish without fins
- creeping things
- insects
- levened bread during passover

Front 28

Eating habits develop during:

Back 28

Childhood

Front 29

IRON

Back 29

Aids in the formation of:
- hemoglobin and
- antibodies

Needs to be taken with Vitamin C

Front 30

Foods rich in IRON:

Back 30

- meat
- whole grains
- egg yolk
- legumes
- prunes
- raisins
- appricots

Front 31

Potassium (K)

Back 31

- Maintains fluid and acid-based balance
- Regulates muscle activity
- Aids in protein syntheses
- Aids in CHO (carbohydrate) metabolism

NEEDS VITAMIN D FOR ABSORBTION!

Front 32

Hypokalemia

Back 32

low potassium

Front 33

Hyperkalemia

Back 33

high potassium; discontinue treatment immediately if suspected

Front 34

Potassium rich foods:

Back 34

- Fruits (especially banannas, oranges and prunes)

- Red meats

- Vegetables

- Milk and milk products

- Coffee

Front 35

Assistance with meals include:

Back 35

1. Prepare the client
2. Prepare the environment
3. Serve the tray
4. Assist with eating

Front 36

When administering Potassium (K):

Back 36

check electrolyte levels frequently; discontinue treatment immediately if hyperkalemia is suspected

Front 37

Iron attatches to:

Back 37

the proteins in the blood

Front 38

Menstruating women have a higher instance of:

Back 38

iron deficiencies

Front 39

When taking iron never take with?

Back 39

Antacids - it reneders it useless.

Front 40

When taking iron, take with?

Back 40

water soluable Vitamin C.

Vitamin C allows iron to pass through the system and be better absorbed

Front 41

Hypervitaminosis

Back 41

toxic levels of vitamins:
Usually in vitamins:
A, C, D, E, B6, Niacin and folic acid

Front 42

Most common Vitamin syndrome:

Back 42

B12

Front 43

Vitamin B12 deficiency cause and effects?

Back 43

- Anemia
- Lack of folic acid
- Nervous system

Front 44

Lack of folic acid:

Back 44

affects DNA synthesis and cell division

Front 45

Nervous sytem effects of Vit B12 deficiency:

Back 45

- Tingling in the limbs
- Mood disturbances
- Hallucinations (severe)

Front 46

Advantages of enteral feedings:

Back 46

Amount of nutrition can be precisely measured and recorded.

Front 47

Fat soluable Vitamins:

Back 47

A, D, E, K

Front 48

Fat soluable Vitamins require:

Back 48

the presence of fats for their absorbtion from the GI track into the lymphatic system and cellular metabolism

Front 49

Fat soluable Vitamins also require:

Back 49

- daily intake not neccessary

- body stores reserves

- needs proteins to be transported through the blood

Front 50

Water soluable vitamins:

Back 50

Vitamin C and B complex vitamins

Front 51

Water soluable vitamins require:

Back 51

- daily ingestion in normal quantities (not stored in the body)
- absorbed by capillaries in intestinal villi directly into the circulatory system.

Front 52

fats

Back 52

- most concentrated source of energy in the diet
- major component of cell membranes/mylin sheaths (phospholipids)

Front 53

proteins

Back 53

builds and repairs body tissue.

Front 54

perspiration

Back 54

- varies with temperature
- insensible water loss

Front 55

Carbohydrates (CHO)

Back 55

- primary source of energy for the body
- CNS relies solely on it
- Electrolytes rely soley on CHO for energy
- needed to oxidize fat completly
- synthesis of fatty acids and amino acids
- the body stores approximately 1/2 days dupply of carbs in lifer/muscles for use

Front 56

Digestion

Back 56

begins in the mouth and ends in the small intestine

Front 57

phospholipids

Back 57

composed of:
glycerol
fatty acids
phosphorous

Front 58

Phospholipids are the:

Back 58

structural components of cells
Mylin sheaths ( insulation covering many nerves)
Lecithin ( a part of the cell membrane)

Front 59

monounsaturated fatty acids

Back 59

Those that form glycerol esters with 1 double or tripple bond

Examples: nuts, fowl and olive oil

Front 60

Polyunsaturated fatty acids:

Back 60

form glycerol acids that have many carbons unbonded to bydrogen atoms

Examples: fish, corn, sunflower seeds, soybeans cottonseeds, safflower oil

NOTE: Soybeans are the only complete plant protein

Front 61

Cholesterol

Back 61

- (sterol) not essential in the diet
- liver manufactures 1000mg/d
- found in cell membranes, brain, nerve tissue, blood and excreted in the bile

Front 62

Cholesterol is required to produce:

Back 62

Several hormones:
1. estrogen
2. testosterone
3. adrenalin
4. cortizone

Front 63

Vitamins

Back 63

- are organic compounds essential to life and health
- regulate body processes
- needed in very small amounts
- no fuel value
- required for metabolism of fats, carbs, and proteins