NBDHE Nutrition Study Guide, Exams of Nutrition

Download NBDHE Nutrition Study Guide and more Exams Nutrition in PDF only on Docsity! NBDHE Nutrition Study Guide Nutrients - Substances obtained from food and used by the body to promote growth, maintenance, or repair Six classes of nutrients include - Carbohydrates Proteins Lipids Vitamins Minerals Water Carbohydrates - Organic compounds made up of carbon, hydrogen and oxygen Provide most abundant energy during metabolism Yield 4 kilocalories/gram Include monosaccharides, disaccharides and complex polysaccharides Monosaccharides - Single Sugars; - Glucose - Fructose - Galactose Glucose - Blood Sugar/Dextrose 1. Main fuel for brain and needed for RBCs 2. Major carbohydrate found in bloodstream 3. Sources include many foods, such as grapes, oranges, corn and carrots Fructose - Levulose/Fruit Sugar 1. Sweetest Monosaccharide 2. Sources include fruits, honey, and corn syrup Galactose - Component of Milk Sugar 1. Body converts glucose to galactose in mammary tissue during lactation; makes lactose in breast milk 2. Sources include milk/dairy products Disaccharides - Double Sugars; made up of two monosaccharides - Sucrose - Lactose - Maltose Sucrose - Table Sugar - furnishes 1/3 of total COH intake in the average western diet 1. Made up of glucose and fructose 2. Sources incude sugar beets, sugar cane or maple syrup, fruits and vegetables Lactose - Milk Sugar 1. Made up of glucose and galactose 2. Sources include milk products Maltose - Plant Sugar 1. Made up of 2 glucose molecules 2. Appears whenever starch is broken down Polysaccharides - Complex - Starch - Glycogen - Fibers Starch - Plant storage form of glucose (amylase and amylopectin) 1. Nutritionally most important carbohydrate 2. Stores energy 3. Digestible/breaks down at a slow rate 4. Sources include rice, potatoes, pasta and legumes Glycogen - Provides 12 to 24 hours of stored energy 1. Animal equivalent of starch 2. Provides a food storage system in animals/humans (glycogenesis) a. In liver, it regulates blood sugar for brain b. In muscle, it serves as an energy source for muscle contraction 3. Not significant as a food source Fibers - Should be consumed 20-35 grams/day 1. Dietary - cellulose/hemicellulose a. good source of fiber, not digestible (insoluble in water) b. increased peristalsis c. sources include bran, fruits, legumes, and all vegetables When glucose levels are elevated in the blood and cells, tissue damage will result. (Normal [random] glucose levels are between 70 and 125 mg/dl) Type 1 Diabetes - Insulin-dependent (IDDM) Involves the minority of diabetes mellitus cases - 5-10% Occurs primarily in children and young adults; usually between 10 and 14 Islets of Langerhans in pancreas cannot synthesize insulin Onset associated with a viral infection or genetics Characterized by weight loss with increased appetite Type 2 Diabetes - Non insulin dependent (NIDDM) Most common type of diabetes - 90% Usually develops in people over 40 and is associated with obesity Results from insufficient insulin or improper use Characterized by weight gain with increased appetite Diabetes Signs and Symptoms - Hyperglycemia - abnormally high blood glucose lvl Acetone breath - fruity odor on breath (ketosis) Ketonemia - ketones in blood Ketonuria - ketones in urine Polydipsia - increased thirst Polyuria - frequent urination Polyphagia - increased appetite due to need for energy Chronic Complications for Diabetes - Increase in PD disease - 3 times more likely to get periodontal disease; overall an increase in infections Xerostomia, increase in decay Loss of sight Poor circulation Loss of kidney function Heart disease - most frequent cause of diabetes-related death Hypoglycemia - Low blood glucose levels (remember, the brain is fueled entirely by glucose) - less than 70mg/dl Symptoms: - shakiness - dizziness - sweating - headaches - irritability - hunger - lightheadedness - palpitations (NOT lowered heart rate) Diet Counseling - Motivation Diet Survey Exposures Motivation - Involve him/her in decision making process Allow him/her to choose what should be eliminated from diet Allow him/her to be accountable for changing own behavior Diet Survey - Evaluate: Frequency of intake (MOST important) - worse times are between meals Consistency of food (physical form) Amount of sugar added to foods Total intake *remember that lactic acid attack begins within first minute of exposure* Exposures - How many exposures to fermentable carbohydrates are there? Glucose is also known as - Dextrose Sucrose is hydrolyzed into - Glucose and fructose Sign and symptom of diabetes mellitus - Ketonemia Acetone breath Hyperglycemia Proteins - Organic compounds made up of amino acids Contain elements carbon, hydrogen, oxygen and nitrogen (and sometimes sulfur) Main function is to repair/build tissues/cells Yield 4 kilocalories/gram Amino Acids - - Essential (indispensable) - Nonessential (dispensable) Essential Amino Acids - indispensable - body cannot synthesize; must obtain from the diet; 9 are essential Nonessential Amino Acids - dispensable - body synthesizes as long as nitrogen is present; not required in the diet; 11 are nonessential Complete Proteins (high quality) - Foods that consist of all 9 essential amino acids in sufficient amounts Sources include animal sources (fish, meat, eggs, cheese, milk) and soybeans* Incomplete Proteins (low quality) - lack one or more essential amino acids (ex plant proteins) Complementary Proteins - Need to combine two or more proteins to compensate for deficiencies in amino acid content Use of whole grains is important Protein Physiology - digestion begins in the stomach Nutritional Management of Deficiency and Disease - Phenylketonuria (PKU) Protein-energy (calorie) Malnutrition (PCM) Phenylketonuria (PKU) - - inborn error or metabolism 1. Liver cannot metabolize essential amino acid phenyl aline into nonessential amino acid tyrosine 2. Must restrict phenylalanine in the diet (need just enough to support normal growth); avoid aspartame (NutraSweet/Equal) Protein-energy (calorie) Malnutrition (PCM) - Marasmus Kwashiorkor Marasmus - - "to waste away" (chronic condition) [body's adaptation to starvation] a. inadequate food intake such as protein and calorie deficiency over a long period of time b. common in children 6-18 months in impoverished nations; impairs brain development and learning c. muscles waste and weaken (no edema)---skin and bones d. poor growth, if any Kwashiorkor - Sunlight - body makes its own vitamins D through exposure to sunlight (90%) Fortified milk - human milk has no vitamin D Fish liver oils Vitamin D Deficiency and Disease - Rickets - in children, softening o bones due to failure to calcify normally; symptoms include bowed legs, enlarged head, joints and rib cage, and deformed pelvis Osteomalacia - in adults, calcium is taken from bone sot make up for insufficient absorption in intestine; symptoms include bowed legs, bent posture and pain in the ribs, pelvis and legs Osteoporosis Vitamin E (tocopherol) - Function - antioxidant Sources include vegetable oils (corn and safflower oils), green leafy vegetables, and whole grains Toxicity interferes with blood coagulation - a function of vitamin K Vitamin K - Functions - aids in the formation of blood clotting factor prothrombin and helps increase bone density Sources include green leafy vegetables and synthesized by the intestine Which vitamin can interfere with the function of Vitamin K? - Vitamin E Which vitamin in essential for the absorption of calcium and phosphorus? - Vitamin D Water-Soluble Vitamins - Include all B vitamins and C Easily absorbed and excreted; therefore it is unlikely to reach toxic levels Main functions include metabolism of carbs, fats, proteins and blood formation (hemopoiesis) Deficiency of these vitamins affects the mouth (cheilosis and glossitis) Thiamin (B1) - Function - helps provide energy to the brain, heart and CNS Nutritional Deficiency and Disease - Beri Beri; damages nervous and cardiovascular systems Sources include pork, enriched whole grains, milk, legumes, nuts and peas Riboflavin (B2) - Functions - essential for growth and production of RBCs; prevents cheilosis and glossitis, and anemia Sources include milk, green leafy vegetables, nuts and legumes Properties - sensitive to light (milk should be stored in cardboard/opaque containers) Niacin (B3) - Function - needed for RNA and DNA synthesis Nutritional Deficiency and Disease - pellagra (4Ds-dementia, diarrhea, dermatitis, death) Sources include meat, fish, enriched grains and green leafy vegetables Properties - amino acid tryptophan can be converted to niacin equivalents Folate (Folacin, Folic Acid) - Function - assists in forming DNA and RNA, and RBC formation Nutritional Deficiency and Disease - megaloblastic anemia, glossitis, diarrhea, birth defects spina bifida) Sources include, liver, dark green leafy vegetables, and citrus fruits Cobalamin (Cyanocobalamin - B12) - Function - helps build tissues, maintain nerve cells, and essential for RBC development; also needed for folate metabolism Nutrition Deficiency and Disease - found in strict vegetarians, pernicious anemia (weakness, sore tongue, and apathy) Sources include animal (organ meats) and fortified foods Properties: - Intrinsic factor; protein made in stomach; needed for absorption of B12 - Extrinsic factor; must be obtained through foods Vitamin C (Ascorbic Acid) - Functions - promotes synthesis of protein collage (connective tissue); acts as an antioxidant Nutritional Deficiency and Disease- Scurvy; ruptured blood vessels; swollen and bleeding gingiva; delayed wound healing Sources incluse strawberries, broccoli, cantaloupe, citrus fruits, potatoes, and tomatoes Properties - no extensive storage, smokers have an increased need Which Vitamin promotes the synthesis of collagen? - Vitamin C Minerals - Macrominerals - major minerals present in amounts greater than 5 grams in the body - Calcium - Sodium Calcium - Most abundant mineral in body (all cells need calcium) Functions - forms and matins bones and teeth, coagulates blood Nutritional Deficiency and Disease - women are at higher risk for rickets, osteomalacia and osteoporosis Sources - Dairy products, broccoli and soy sources and calcium-fortified fruit drinks; calcium cupplements Vitamin D helps absorb... - Calcium Sodium - Contributes to high blood pressure, which can lead to heart disease and stroke; hypertension is not caused by excess sodium, but aggravates it Recommendations - reduce sodium intake and increase the use of spices when cooking Weight Control - Calories from food should equal energy needs of body Energy needs of body - Basal Metabolism Rate (BMR) Degree of Physical Activity Specific Dynamic Activity (SDA) Basal Metabolism Rate (BMR) - Measure of energy needed to maintain life at rest (breathing, heart beating, circulation, muscle tone, and body temperature) Degree of physical activity - Voluntary component of energy, which varies from sedentary to strenuous activity Specific Dynamic Activity (SDA) - Energy required to digest and absorb food Eating Disorders - Anorexia Nervosa Bulimia Pica Anorexia Nervosa - Self-starvation due to distorted body image of being overweight Anorexia Nervosa Behavior Profile - Usually female; occurs after puberty Highest rate of occurrence if between ages 15 and 19 Competitive/obsessive behavior Rigid relationships with over-protective parents Fear of gaining weight