Dietetics D1 Rd

Front 1

Crispness in vegetables is due to

Back 1

Osmotic pressure

Front 2

What accelerates ripening of fruit?

Back 2

Ethylene gas

Front 3

Aging in apples is reduced by?

Back 3

Reduced oxygen/controlled atmosphere

Front 4

What should always be washed before serving? (Specific fruit and vegetable)

Back 4

Berries/Mushroom

Front 5

12 oranges = ?

Back 5

1 qt of juice

Front 6

Chlorophyll (Color in acid/alkaline, soluble/insoluble in water?)

Back 6

Olive green in acid

Bright green in alkaline

Insoluble in water

Front 7

Carotenoid (Color, color in acid/alkaline, soluble/insoluble in water?)

Back 7

Yellow/Orange

Little effect in acid or alkaline solution

Front 8

Lycopenes

Back 8

Contribute to red color in various fruits

Act as Antioxidant/phytochemical

Front 9

Flavonoids (Anthocyanins - Color, soluble/insoluble in water?, Acid/Alkaline?)

Back 9

Red, Blue, Purple

Soluble in water

Bright red in acid

Bluish in Alkaline

Front 10

Flavonoids (Anthoxanthins - Color, Soluble/Insoluble in water?, Acid/Alkaline?)

Back 10

White

Soluble in water

Colorless in Acid

Yellow in Alkaline

Front 11

Grades (Canned fruits/vegetables)

Back 11

Grade A - desserts, salads (Fancy)

Grade B - processed (Choice)

Grade C - puddings, pies ( Standard)

Front 12

Grades (Fresh produce)

Back 12

Fancy, Extra #1, #1, Combination, #2

Front 13

Starch changes to what during storage?

Back 13

Sugar

Front 14

#10 can = #/case? Measure = ?

Back 14

6/case

13 cups

Front 15

Muscle composed of bundles of fibers called?

Back 15

Myofibrils

Front 16

Collagen - ?

In heat?

Back 16

Structural part of tendon that surrounds muscle

In heat - hydrolyzed gelatin/becomes tender

Front 17

Elastin - ?

In heat?

Back 17

Found in ligaments, cartilage, yellow color

Little change in heat/resistant

Front 18

What is the main contributor to meat color?

Back 18

Myoglobin

Front 19

Myoglobin + Oxygen = ?

Back 19

Red -> Brown -> Green

Front 20

How long is meat held in cold storage for ripening?

Back 20

10 days

Front 21

MAP = ?

Back 21

Modified atmosphere packaging

Air is removed and replaced with (CO2, N)

Front 22

Inspection of meat is done by? When? Why?

Back 22

USDA

Done at slaughter

To assure wholesomeness

Front 23

Grades of meat

Back 23

Prime, choice, select, standard

Front 24

Meat cuts

Back 24

Most tender - Loin, Backbone

Medium tenderness - Chuck

Least tender - Flank, Brisket

Front 25

Safe minimum internal temperatures

Back 25

145° F - Pork, Beef, Lamb, Veal, Fish, Roast, Steak

160° F - Ground Beef, Ground Veal, Ground Lamb

165° F - Chicken, Turkey, Duck

Front 26

Collagen is hydrolyzed to...

Back 26

Gelatin and softens

Front 27

Grade A eggs can be stored in cold storage for how long?

Back 27

6 months @29-32° F

Front 28

Protein coagulates at X° C

Back 28

62-70° C

Front 29

Egg whites at room temperature whip more quickly and yield a larger volume due to ___________

Back 29

Lower surface tension

Front 30

Egg white foams are compared by measuring ________

Back 30

Specific gravity

Front 31

Egg substitute - profile?

Back 31

Lower in fat, kcals, cholesterol, higher in Na

Front 32

Cultured buttermilk is made by -

Back 32

Add lactic acid bacteria to skimmed/partly skimmed milk

Front 33

Sweet acidophilus milk -

Back 33

Skimmed milk + acidophilus bacteria which reduces lactose

Front 34

Butter is 80% what?

Back 34

Milk fat

Front 35

Margarine is 80% what?

Back 35

Vegetable or animal fat

Front 36

Heavy/Thick cream = % fat

Back 36

>36% fat

Front 37

Medium cream = % fat?

Back 37

30-36% fat

Front 38

Whipped cream = % fat?

Back 38

35% fat

Front 39

What is a farina?

Back 39

Inner portion of wheat kernel

Front 40

Gluten is made from _________

Back 40

Gliadin + Glutenin

Front 41

Old baking powder is _______

Back 41

More alkaline causing loss of this in in baked goods

Front 42

Sugar vs Gluten

Back 42

Sugar absorbs some of the water preventing gluten development

Front 43

Excess soda in cake

Back 43

Alkaline batter / yellowing of cake

Front 44

Cake - fallen center

Back 44

Too much sugar

Front 45

Cake - dry/crumbly

Back 45

Too much flour/egg, too much mixing, too little fat/sugar, over baking

Front 46

Cake - coarse texture

Back 46

Too much baking powder/sugar, oven temperature too low, inadequate mixing

Front 47

Cake - poor volume

Back 47

Too little baking powder, improper level of sugar/fat

Front 48

Lard/Oil are 100% what?

Back 48

100% fat

Front 49

Tenderness in pie crust is enhanced by using _______

Back 49

Oil, soft fats or fat cut into small pieces

Front 50

Flakiness is promoted by _________

Back 50

Leaving fat in coarse particles

Front 51

Straight dough method

Back 51

All ingredients are added before dough is allowed to rise

Front 52

Sponge method

Back 52

Combine liquid with yeast and part of flour and allow this batter (sponge) to ferment for several hours; add sugar, salt, fat, rest of flour; knead

Front 53

Continuous bread-making method

Back 53

Reduces processing time

Not as affected by time/temperature

Commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation

Front 54

Starch is composed of ________

Back 54

Amylose & Amylopectin molecules

Front 55

Thickening ability of starches - order of effectiveness

Back 55

Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat

Front 56

Acid does what to starch?

Back 56

Breaks down starch and will give a runny product

Front 57

Roux = ?

Back 57

Half fat / Half flour

Front 58

Cornstarch in white sauce does what?

Back 58

Gives a clear, shiny, translucent sauce

Front 59

What are the crystal inhibitors?

Back 59

Acid - Cream of tartar, vinegar

Fat - Chocolate, milk

Protein - Milk, egg whites, gelatin

Front 60

Ice Cream - overrun is ________

Back 60

The increase in volume from freezing and whipping

Front 61

Fat _____ with Crystal formation making it _____ & _____

Back 61

Interferes - small - smooth

Front 62

Coffee - Brew at _______ for best flavor

Back 62

185-203° F

Front 63

Proprionate = ?

Back 63

Preservative; mold inhibitor

Front 64

Personal Zone = ?

Back 64

18" - 4'

Front 65

Establish _____ and Involve learner in a(n) _______ _____

Back 65

Rapport, Active Way

Front 66

Listening Response - Clarification

Back 66

Pose a question back after an ambiguous client message; used to make previous message explicit

Front 67

Listening Response - Active/Reflective Listening

Back 67

Paraphrase or repeat back what was just said

Front 68

Reading level for general population?

Reading level for lower literacy?

Back 68

8th grade

6th grade

Front 69

Nutrition Informatics = ?

Back 69

Intersection between nutrition, information and technology

Front 70

Steps in the Educational process

Back 70

Assessment

Planning

Implementation

Evaluation of outcomes

Front 71

Formative vs Summative

Back 71

Formative - Made during the course of the education

a. Helps pinpoint parts mastered and not mastered

b. Allows for revision of plans, methods

c. Answers "How should we do it?"

d. Client must be involved; focus group, pretest

e. Frequent feedback of results guides the rest of the educational process

Summative - Designed at planning stage but conducted at the end

a. Considered final; purpose may be grading, or evaluation of progress

b. Did we achieve what we planned?

c. Post-test

d. Have client perform a task using new information

Front 72

Interviewing steps

Back 72

Preparation, Build Rapport, Collect Data, Closing

Front 73

Interviewing steps - preparation

Back 73

Collect background information - age, weight, height, diet hx

Establish objective for collecting information during the interview

Front 74

Interviewing steps - Collect Data

Back 74

Use open-ended questions: broad, gives freedom in responding; gives you a chance to listen and observe; takes more time but less threatening

Closed: more restrictive; limits answers; gives you control; less time

Primary - introduces new topics

Secondary - obtain more information, follow-up

Neutral: preferred - do not reveal your bias; leading: reveals your bias

Funnel sequence: begin with broad open questions and proceed to more restrictive ones

Front 75

Interviewing steps + Closing

Back 75

Summarize for client to check accuracy; tell client what will be done with info, when he will he contacted for teaching

Front 76

Example of evaluation response to client

Back 76

Make judgment about persons feelings, leads to offering of advice, not problem solving, seldom helpful

Front 77

Example of hostile response to client

Back 77

Uncontrolled anger; may antagonize or humiliate client " Maybe you are not losing weight because you are not trying hard enough, "

Front 78

Example of reassuring response to client

Back 78

May make it difficult to solve the client's problem or discuss it further. Client is prevented from working through feelings. " Don't worry about making changes...it just takes time,"

Front 79

Example of probing response to client

Back 79

Attempt to clarify or gain more information

"Can you tell me more about that?"

Front 80

Example of understanding response to client

Back 80

One of the best ways to respond, try to recreate the person's message in your own frame of reference. May lead to more client cooperation. Helps client feel accepted and safe in expressing their feelings.

"You seem to be saying that you are feeling....,"

Front 81

Motivational interviewing = ?

Back 81

Helps clients recognize their problems. Motivates them change.

Front 82

Motivational Interviewing skills abbreviation is?

Back 82

O - opened ended questions

A - Affirmation

R - Reflective Listening

S - Summaries

Front 83

Motivational Interviewing - open ended questions

Back 83

Information gathering

"What will you try now?"

Front 84

Motivational Interviewing - Affirmation

Back 84

Instills hope, statement of appreciation of strengths

"Deciding to take the stairs instead of the elevator shows how determined you are,"

Front 85

Motivational Interviewing - Reflective listening

Back 85

Statements that tests your understanding of what the client is saying

"I don't have time to go to the gym,"

"You must have a very busy schedule,"

Front 86

Motivational Interviewing - Summaries

Back 86

Enhance understanding and help client move forward

"So what you're saying is....,"

Front 87

Descriptive Research does NOT allow ______ relationships to be determined

Back 87

Causal

Front 88

Types of descriptive research

Back 88

Qualitative research

Case report

Surveys

Front 89

Qualitative research - ?

Back 89

a. Explore a phenomenon of interest as a prelude to theory development

b. Data collected through interviews, observation, questionnaires

Front 90

Case report, case study, case series - ?

Back 90

Report of observations on one or more than one subject

Describes quantitatively the experience of a group of cases with a disease or condition in common

Helps ID variables important to the etiology, care, outcomes of a particular condition

Front 91

Surveys - ?

Back 91

Designed to describe and quantify characteristics of a defined population; time frame; pinpoints problems

Front 92

Types of analytical research

Back 92

Experimental model

Cohort studies

Quasi-experimental design

Case control studies

Cross-sectional studies

Front 93

Quasi-experimental design - ?

Back 93

Time series - Series of measurement at periodic intervals before the program begins and after the program ends to see if there are any noteworthy changes

Front 94

Cohort studies - ?

Back 94

AKA incidence studies tracking new cases

Carried out over a long period of time (longitudinal) and perspective (future-oriented)

Follows a cohort of healthy people to see if they develop a specific disease

Front 95

Case control studies - ?

Back 95

Focus on a specific disease

Those worth the disease are compared to those without (other characteristics are similar)

Front 96

Cross-sectional studies - ?

Back 96

One time data collection

AKA prevalence study - All of the cases of a specific disease among a group of people in a specific time

Front 97

Internal validity vs External validity

Back 97

Internal validity - tests whether the difference between the two groups is real

External validity - tests whether or not a generalization can be made from the study to a larger population

Front 98

Tool used to evaluate validity

Back 98

ANOVA

Front 99

Validity/Relevance - ?

Back 99

Ability to measure phenomenon it intends to measure

Front 100

Reliability - ?

Back 100

Consistency/reproducibility

Front 101

Precision - ?

Back 101

Amount of variation that occurs randomly

Front 102

Sensitivity vs specificity

Back 102

Sensitivity - afflicted individuals who test positive

Specificity - non-afflicted individuals ID as non-afflicted

Front 103

Inferential Statistics - ?

Back 103

Techniques that allow conclusions beyond the immediate data set

Front 104

Which coenzymes are vitamins needed for energy production?

Back 104

Pantothenic Acid, Thiamin, Riboflavin, Niacin

Front 105

What is a substrate?

Back 105

Substance on which an enzyme works

Front 106

What is a cofactor?

Back 106

Assists enzymes; minerals

Front 107

Thyroxine does what and stimulates what?

Back 107

Influences physical and mental growth

Stimulates liver glycogenolysis, gluconeogenesis - raises blood sugar

Front 108

Total Energy Expenditure (TEE) = ?

Back 108

Basal energy expenditure (BEE)

Energy expended in physical activity (EEPA)

Thermic effect of food (TEF)

Front 109

Basal energy expenditure - ?

Back 109

BEE - minimum amount of energy needed at rest in fasting

Front 110

Basal metabolic rate (BMR) - ?

Back 110

Measured in the morning when reclining, awake, relaxed, at normal body temperature, at least 12 hours after last meal and several hours after strenuous activity

Measures oxygen consumed

Front 111

Resting Metabolic Rate (RMR) - ?

Back 111

Measured after a short rest and controlled intake of caffeine, alcohol

Used more than BMR

Use with normal/obese only

Front 112

Direct vs indirect calorimetry

Back 112

Direct - measures heat produced in respiration chamber

Indirect - measures oxygen consumed and CO2 excreted via portable machine (more practical)

Front 113

Monosaccharides = ?

Back 113

Glucose, fructose, galactose

Front 114

Disaccharides = ?

Back 114

Maltose - Glucose Glucose

Lactose - Glucose Galactose

Sucrose - Glucose Fructose

*Hint* All have glucose / Sucrose = GFS (Glucose + Fructose = Sucrose)

Front 115

Sorbitol = ?

Back 115

Alcohol from glucose

Converted into fructose

Excess = diarrhea (Think Amazon Gummy Bears)

Front 116

Carbohydrate - order of sweetness

Back 116

Fructose, Invert sugar, Sucrose, Glucose, Sorbitol, Mannitol, Galactose, Maltose, Lactose

Front 117

Essential Amino acids include - ?

Back 117

TV TILL PMH

Threonine

Valine

Tryptophan

Isoleucine

Leucine

Lysine

Phenylalanine

Methionine

Histidine

Front 118

Conditionally essential - ?

Back 118

Arginine, Glutamine

Front 119

Tryptophan is a precursor to - ?

Back 119

Serotonin, Niacin

Front 120

Phenylalanine converted to ?

Methionine converted to ?

Back 120

Tyrosine

Cysteine

Front 121

Soybeans are low in _____

Back 121

Methionine

Front 122

Soy protein is equivalent in ________

Back 122

Protein quality to animal protein

Front 123

Legumes are low in ________

Back 123

Methionine, cystine and tryptophan

Front 124

Gelatin is low in ___________

Back 124

Methionine, lysine and has NO<--- tryptophan

Front 125

What are phospholipids?

Back 125

Control passage of compounds in/out of cell.

Most are lecithin which contain choline (lipotropic factors). Helps prevent fat accumulation in liver.

Front 126

What is choline?

Back 126

Lipotropic factor

Helps prevent fat accumulation in liver.

Functions in the transport and utilization of fatty acids and cholesterol through the enzyme LCAT

Front 127

Most polyunsaturated fat?

Back 127

Safflower

Front 128

Most unsaturated fat?

Back 128

Canola

Front 129

Lack of linoleic acid leads to ?

Back 129

Eczema, poor growth rate and petechiae

Front 130

If linoleic replaces CHO

Back 130

LDL decreases

HDL increases

Front 131

If linoleic replaces saturated fat?

Back 131

Total cholesterol decreases

HDL decreases

Front 132

Best source of linoleic acid?

Back 132

Safflower

Front 133

Alpha-linoleic acid functions and deficiency are ?

Back 133

Fx - retinal fx and brain development

Deficiency - neurological changes - numbness and blurred vision

Front 134

Trans fatty acid vs cis fatty acid

Back 134

Trans - H are on opposite sides

Cis - H are on the same side

Front 135

Order or predominance - Saturated

Back 135

Coconut oil, palm kernel, cocoa butter, butter, beef tallow, palm oil

Front 136

Order of predominance - monounsaturated

Back 136

Olive, canola, peanut, sunflower

Front 137

Order of predominance - polyunsaturated

Back 137

Safflower, corn, soybean, cottonseed, sunflower

Front 138

Order if predominance - Butter and Margarine

Back 138

Butter - SAT / MUFA / PUFA

Margarine - PUFA / MUFA / SAT (PMS)

Front 139

Vitamin A properties, Fx, deficiencies

Back 139

Fat soluble

Stored in liver

Carotene is precursor

IU 10,000

Fx - Skin and vision

Deficiency - Nyctalopia (Night blindness) reversible

Xerophthalmia - not reversible

Front 140

Sources for Vitamin A

Back 140

Yellow, orange fruits

Dark green leady vegetables

Cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato

Front 141

Vitamin D properties, Fx, deficiencies

Back 141

Cholesterol is precursor

UV light -> 7 dehydrocholesterol -> D3 cholecalciferol -> D2 ergocalciferol

Deficiency - Rickets / Osteomalacia

Front 142

Vitamin D sources

Back 142

Sunlight, egg yolk, fortified milk

Front 143

Vitamin E properties, Fx, deficiency

Back 143

Tocopherol

One of the least toxic vitamins

Fx - Antioxidant , resists hemolysis of RBC

Deficiency - hemolytic anemia

Front 144

Vitamin E sources

Back 144

Vegetable oil, whole grains, green vegetables, almonds

Front 145

Vitamin K properties, Fx, deficiency

Back 145

Synthesized by bacteria in the lower intestinal tract

Fx - forms prothrombin in liver, aids blood clotting, Ca metabolism

Deficiency - Hemorrhage

Affected by: mineral oil antibiotic and anticoagulant

Front 146

Vitamin K sources

Back 146

Spinach, kale, broccoli, green leady vegetables

Front 147

Vitamin B1 properties, Fx, deficiency

Back 147

Thiamin

Oxidation of CHO

Metabolism of pyruvate

Deficiency - Beriberi, muscle weakness, foot drop, memory loss, tachycardia, confusion, increase plasma pyruvate

Front 148

B1 sources

Back 148

Grains, wheat germ, pork, liver

Front 149

B2 properties, Fx, deficiency

Back 149

Riboflavin

Lost in UV light

Fx - energy release from protein

RBC production

Deficiency - Growth failure, cheilosis, angular stomatitis, magenta tongue

Front 150

B2 sources

Back 150

Liver, kidney, meat, milk

Front 151

Niacin properties, Fx, deficiency

Back 151

Precursor: Tryptophan

Fx - Metabolism of CHO, Protein, Fat

Deficiency - Pellagra, dermatitis, dementia, diarrhea, beefy red tongue, symmetrical rash in sunlight

Front 152

Niacin sources

Back 152

Protein, peanuts, ready-to-eat cereal, chicken, rice, yeast, milk

Front 153

Folate properties, Fx, deficiency

Back 153

Precursor: PABA

Fx - DNA synthesis, forms RBC in bone marrow, prevents neural tube defect

Deficiency - Fatigue, diarrhea, megaloblastic macrocytic anemia

Front 154

Folate sources

Back 154

Fortified dries cereal, liver, kidney, green leafy vegetables, citrus fruits, lentils, beans

Front 155

B6 properties, Fx, deficiency

Back 155

B6 = pyridoxine

Fx - Coenzyme in AA metabolism: deanimation, transanimation

Increased protein = increased pyridoxine needs

Deficiency - seizure, anemia, dermatitis, glossitis, peripheral neuropathy

Front 156

B6 sources

Back 156

Meat, wheat, corn, yeast, pork, liver, ready-to-eat cereal

Front 157

B12 properties, Fx, deficiency

Back 157

B12 = Cyanocobalamine

Contains Cobalt

Bound by intrinsic factor in gastric juice

Fx - Coenzyme in protein synthesis

Forms RBC

Deficiency - macrocytic, megaloblastic anemia

Pernicious anemia - gastrectomy/removal of ileum -> lack of intrinsic factor

Front 158

B12 sources

Back 158

Liver, meat, milk, kidney, egg, fish, cheese

Front 159

Pantothenic Acid properties, Fx, deficiency

Back 159

Fx - Coenzyme A - energy synthesis of fatty acids

Deficiency - paresthesia on feet

Front 160

Pantothenic Acid sources

Back 160

Animal foods, grains, legumes

Front 161

Ascorbic acid / Vitamin C property, Fx, deficiency

Back 161

Most easily destroyed by heat

Fx - Wound healing, Aids in iron absorption

Deficiency - scurvy, poor wound healing, bleeding gums, petechiae

Front 162

Vitamin C sources

Back 162

Citrus fruits, potato, papaya, dark green/yellow vegetables

Front 163

Biotin property, Fx, deficiency

Back 163

Synthesized by intestinal bacteria

Fx - Coenzyme in fatty acid Synthesis, converts pyruvate into oxaloacetate in gluconeogenesis

Deficiency - muscle pain, dermatitis, glossitis

Front 164

Biotin sources

Back 164

Liver, kidney, egg yolk, yeast

Front 165

Myo-inositol property, Fx, deficiency

Back 165

In plants as phytic acid related to sugar contains phosphorous Vitamin-like factors

Fx - binds Ca, Zn, Fe membrane structure

Front 166

Myo-inositol sources

Back 166

Outer husks of cereal grains, leafy green vegetables

Front 167

Calcium property, Fx, deficiency

Back 167

Most abundant mineral

Regulated by parathyroid hormone

VitD, lactose, acid aids absorption

Calcitonin lowers serum calcium by inhibiting bone resorption

Fx - Blood clotting, cardiac Fx, nerve transmission, smooth muscle contractility

Deficiency - Hypocalcemia -> tetany

Front 168

Calcium sources

Back 168

Dairy products, leafy vegetables, legumes

Front 169

Phosphorous property, Fx, deficiency

Back 169

Second most abundant mineral

Fx - phospholipid transport fat through lymph and blood, bone, teeth

Front 170

Phosphorous sources

Back 170

Meat, milk, poultry, eggs, fish, cheese

Front 171

Iron property, Fx, deficiency

Back 171

Food iron: Ferric

Stored: Ferritin

Absorbable: Ferrous

Fx - O2 transport

Deficiency - pale tongue, spoon shaped nails, anemia, pale conjunctivae

Front 172

Iron sources

Back 172

Heme iron: animal foods

Non-heme: cereal, vegetables (poorly absorbed)

Absorption aided by VitC, gastric juice

Ca helps if oxalates are present

Eggs, milk, cheese, tea does not help absorption

Front 173

Magnesium property, Fx, deficiency

Back 173

Part of chlorophyll

50% in bone/50% in cell

Fx - protein/fatty acid Synthesis, stabilizes ATP structure

Increased protein, Ca, VitD = increased Mg needs

Deficiency - tremors

Front 174

Magnesium sources

Back 174

Most foods, milk, bread

Front 175

Zinc property, Fx, deficiency

Back 175

Excess leads to copper/iron deficiency

Fx - increases taste acuity, enhance insulin action, stabilizes dna/rna cell division

Deficiency - reduced immune fx, alopecia, poor wound healing, hypogeusia

Front 176

Copper property, Fx, deficiency

Back 176

Trace mineral

Fx - Hemoglobin synthesis, aids Fe absorption

Deficiency - microcytic anemia, neutropenia, Wilson's disease (low serum Copper, genetic absence of liver enzyme)

Front 177

Copper sources

Back 177

Liver, kidney, shellfish

Front 178

Chromium property, Fx, deficiency

Back 178

Absorption enhance by VitC, niacin

Fx - Aids insulin action, glucose metabolism

Deficiency - Insulin resistance

Front 179

Chromium sources

Back 179

Yeast, oyster, potatoes, liver

Front 180

Insensible water loss/day

Back 180

0.8 - 1.3 L/day

Via skin/breathing

Front 181

mEq = ?

Back 181

mEq = (mg/atomic wt) * valence

Na - AW = 24 // Valence = 1

K - AW = 39 // Valence = 1

Ca - AW = 40 // Valence = 2

Front 182

Extracellular electrolytes

Back 182

Na, Ca, Cl, HCO3 (Bicarb)

Front 183

Intracellular electrolytes

Back 183

K, Mg, P

Front 184

Potassium sources

Back 184

Meat, fruits, vegetables (tomato, potato, banana, orange, cantaloupe)

Front 185

What happens when Albumin drops?

Back 185

Albumin exerts pressure on blood vessel wall that keeps water within. When Albumin drops, the pressure drops, causing fluid to leak out. Water moves from extracellular (plasma) to intestinal space (between and around cells). Low serum protein leads to edema and ascites. Anasarca is extreme, generalized edema and widespread swelling of skin due to effusion of fluid into extracellular space. It is associated with heart, liver, renal failure and extreme protein/caloric malnutrition.

Front 186

Lungs control supply of ______

Back 186

Carbonic acid (CO2, water)

Hypoventilation - retention of acid

Hyperventilation - loss of acid

Front 187

Kidneys control supply of ________

Back 187

Bicarbonate

Retains bicarb = base increase

Excrete bicarb = base decrease (leans towards a more acidic environment)

Front 188

Female (pregnant) recommended weight gain

Back 188

25-35# (18.5 - 24.9)

28-40# (<18.5)

15-25# (25-29.9)

11-20# (≥30)

Front 189

Supplementation during 2nd/3rd trimester

Back 189

Ferrous sulfate 300mgs

Folic acid 400mcg (+200 during pregnancy = 600mcg)

Front 190

Infant normal birth weight, LBW, VLBW, ELBW

Back 190

Normal 2500-4000g (5.5 - 8.8#)

LBW <5.5#

VLBW <3.3#

ELBW <1000g (<2.2#)

Front 191

Small for gestational age, appropriate for gestational age, large for gestational age = ?

Back 191

SGA <10th percentile birth wt

AGA 10-90th %

LGA >90th %

Front 192

Human milk kcal/oz

Back 192

20 kcals/oz

Front 193

Prolactin does what?

Oxytocin does what?

Back 193

Prolactin stimulates milk production

Oxytocin moves milk through ducts

Front 194

Colostrum - ?

Back 194

Secreted during first few days

Meets infant's needs during the first week

More protein, less fat/CHO than mature milk

Has antibodies

Front 195

Recommend breast milk for how long?

Back 195

First 4-6 months

Then supplemented by weaning foods for at least up to 12 months

Front 196

Infant formula kcal/oz , needs

Back 196

20 kcals/oz

Needs: 2 1/2 oz/#/day

Front 197

Hyperbilirubinemia

Back 197

Unconjugated bilirubin levels elevated within first week of life as a result of increased breakdown of red blood cells or decreased intestinal mobility. Encourage 9-12 feedings/day of human milk/formula to promote hydration and intestinal motility.

Front 198

Infant - add solids when?

Back 198

4-6 months

Front 199

Childhood exercise how long per day?

Back 199

60 min/day

Front 200

Measure head circumference until what age?

Back 200

3 yrs

Front 201

Measure supine until what age?

Back 201

2 yrs

Front 202

Fluid needs, AI

Back 202

35 mL/kg or 1mL/kcal

AI: 3.7L/day men

2.7L/day women

Front 203

Athletes water needs during physical activity

Back 203

16oz/1# body weight lost

Front 204

Herbals, botanicals, supplements are regulated by?

Back 204

DSHEA

Front 205

Ginkgo Biloba use/interaction

Back 205

Use - vasodilation

Interaction - avoid warfarin

Front 206

Ginseng use/interaction

Back 206

Use - immunity/endurance

Interaction - high blood pressure, avoid warfarin

Front 207

St. John's Wort use/interaction

Back 207

Use - antidepressive

Interaction - reduces effect of warfarin, avoid with antihypertensive, oral contraceptive, antipsychotics, some statins

Front 208

Yohimbe use/interaction

Back 208

Use - erectile dysfunction

Interaction - elevates blood pressure

Front 209

Bile is produced in the ________ stored in the ________

Back 209

Liver

Gallbladder

Front 210

Liver stores ________

And synthesizes ______

Back 210

Glycogen

Glucose

Front 211

CCK does what?

Back 211

CCK released from the duodenum when fat enters, contracts gallbladder releasing bile, stimulates pancreas

Front 212

What does secretin do?

Back 212

Secretin (duodenum) stimulates flow of pancreatic juice (bicarbonate) and water into the duodenum, Inhibits gastric secretion

Front 213

What does glucagon-like peptide 1 do?

Back 213

GLP-1, hormone glucose-dependent insulinotropic polypeptide (GIP), releases from intestine in presence of glucose and fat, stimulates the release and synthesis of insulin

Front 214

_______ neutralizes acid

Back 214

Acidic chyme (enters duodenum, mixes with fluids and bicarbonate)

Front 215

Large intestine absorbs _______, _________, _________

Back 215

Water

Salts

Vitamins synthesized by bacteria (K, B13, thiamin, riboflavin

Front 216

Most glucogenic amino acid

Back 216

Alanine

Front 217

During catabolic stress ________

Back 217

Blood glucose rises

Front 218

Kreb's cycle = ?

Back 218

Cycle in image attached

Front 219

BCAA?

Back 219

Branched chain amino acid

Valine

Isoleucine

Leucine

Hint: L.I.V.

Front 220

Cysteine can be synthesized from ______

Back 220

Methionine

Front 221

What is used to determine quality of protein in food?

Back 221

Biological value

BV

Front 222

Definition: de-animation, transanimation

Back 222

De-animation - splitting off of NH2 by hydrolysis in liver

Transanimation - transfer of amino group to ketoacidosis to form a new amino acid

Front 223

What is required for normal fat metabolism?

Back 223

CHO

Front 224

Factors that aid in vitamin/mineral absorption

Back 224

A - bile salts, pancreatic lipase, fat

D - bile salts, acidity of chyme, accompanies Ca, P absorption

E/K - bile salts, fat

Thiamin - acid

Riboflavin - P

B12 - ileum, stomach secretion

Ca - acid, VitD, lactose

Fe - HCL, Ca (binds oxalates)