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Fundamentals of nutrition
Study guide for final
155
Nursing
Undergraduate 1
07/25/2012
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Term
The macronutrients include
 Definition
Carbohydrates, Proteins, and Fats/Lipids
Term
The micronutrients include
 Definition
Vitamins and Minerals
Term
The Sixth nutrient is
 Definition
Water
Term
The total daily intake recommended for CHO is:
For fat is:
For protein is:
 Definition
45-65%
20-35%
10-35%
Term
Glycogen is the main storage form of carbohydrate
 Definition
and is stored in the liver and muscles.
Term
Metabolism
 Definition
the sum of the physical and chemical processes inside the cells that sustain health and life and produce energy.
Term
Carbohydrate is the primary source of
 Definition
fuel for the body
Term
Fats/Lipids are a more concentrated source of
 Definition
fuel for the body
Term
9. Excessive fat intake results in the formation of
 Definition
adipose tissue; and it is stored usually right under the skin.
Term
10. Proteins are important in building and
 Definition
repairing body tissue
Term
11. Nitrogen Balance =
 Definition
nitrogen intake plus nitrogen output.
Term
12. Positive nitrogen balance =
 Definition
when nitrogen intake exceeds nitrogen output
Term
13. Negative nitrogen balance =
 Definition
nitrogen output exceeds nitrogen intake
Term
14. The most abundant dietary disaccharide is
 Definition
sucrose (table sugar).
Term
15. Lactose is milk
 Definition
sugar
Term
16. Rennin is a gastric enzyme found in infants
 Definition
functioning to coagulate milk
Term
17. Food energy is expressed as
 Definition
Kilocalories, calories or fuel factors
Term
18. CHO and fats are made up of the chemical elements:
 Definition
carbon, hydrogen, and oxygen.
Term
19. Proteins are made up of the chemical elements of
 Definition
carbon, hydrogen oxygen and nitrogen.
Term
20. Infants, children, pregnant, lactating women and the elderly are the most vulnerable to
 Definition
malnutrition
Term
21. There are several chronic diseases related to diet including
 Definition
cancer, obesity, pulmonary disease, hypertension, diabetes mellitus, and coronary heart disease
Term
22. What are the key concepts or guidelines for the Dietary Guidelines for Americans?
 Definition
Healthy People Goals
 Attain high quality, longer lives free of preventable disease, disability, injury, and premature death
 Achieve health equity, eliminate disparities, and improve the health of all groups
 Create social and physical environments that promote good health for all
 Promote quality of life, healthy development, and healthy behaviors across all life stages

Dietary Guidelines for Americans
 Balance Calories to Manage Weight
 Foods and Food Components to Reduce
 Foods and Nutrients to Increase
 Building Healthy Eating Patterns

Dietary Guidelines for Americans
Recommendations for specific population groups:
 Women capable of becoming pregnant
 Women who are pregnant or breastfeeding
 Individuals ages 50 years and older
Term
23. List the key phrases from the Choose MyPlate Food Guide
 Definition
Balance calories
Enjoy your food, but eat less.
Avoid oversized portions.
Eat more vegetables, fruits and whole grains.
Make half your plate fruits and vegetables.
Switch to fat-free or low-fat (1%) milk.
Make at least half your grains whole grains.
Cut back on foods high in solid fats, added sugar, and salt.
Compare sodium in foods like soup, bread, and frozen meals—and choose foods with lower numbers.
Drink water instead of sugary drinks.
Term
24. The chemical structure of lipids consists of
 Definition
three fatty acids and one glycerol
Term
25. An essential nutrient is one that the body cannot synthesize;
 Definition
it must be supplied in foods.
Term
26. Lipoproteins are the major means of transport of fats in the
 Definition
blood stream
Term
27. Chemical digestion of starch begins in the
 Definition
mouth
Term
Chemical digestion of begins in the
 Definition
small intestine
Term
Chemical digestion of proteins begins in the
 Definition
stomach
Term
28. Fatty acids are the preferred fuel for heart
 Definition
muscles
Term
29. The RDA’s are developed by the
 Definition
National Academy of Sciences, Food and Nutrition Board.
Term
30. What are the goals of Healthy People 2020:
 Definition
a. An increase in span of healthy life
b. Reduction of health disparities
Term
31. Changing foods into smaller substances for cells to use is accomplished through the
processes of digestion, absorption, and metabolism
 Definition
a. Digestion begins in the mouth where saliva moistens or lubricates the food for passage to the stomach through the esophagus.
b. Major digestion and absorption takes place in the small intestines where the major breakdown of CHO, proteins and fats along with vitamins and minerals are absorbed into the blood stream. Undigested food substances (fiber), water, and waste are excreted.
c. After absorption nutrients are carried to the cells.
Term
32. Digestion involves mechanical or muscular and
 Definition
chemical actions.
Term
The network of nerves within the gastrointestinal tract that regulates muscular action is the
 Definition
intramural nerve plexus
Term
33. Longitudinal rotation, peristalsis, segmentation, and pendicular movements are found in the
 Definition
small intestines.
Term
34. The parotid gland releases salivary amylase in the mouth to begin digestion of
 Definition
carbohydrates
Term
35. Mastication involves the action of biting, chewing and breaking up food ingested into smaller particles. Mixing and churning of the ingested food with gastric secretions results in a semi-liquid called
 Definition
chyme
Term
36. Hydrochloric acid released in the stomach lowers the pH of the stomach content, which changes pepsinogen into pepsin, and starts the digestion of
 Definition
protein.
Term
37. Mucus is produced in the mouth, the stomach, and in the
 Definition
small intestine.
Term
38. Functions of Carbohydrates include major/preferred source of energy, glycogen reserve, spare protein,
 Definition
antiketogenic effect.
Term
39. Monosaccharides include glucose, fructose, and
 Definition
galactose.
Term
40. Disaccharides include maltose, sucrose, and
 Definition
lactose.
Term
41. Polysaccharides include starch, fiber, glycogen, and
 Definition
dextrin.
Term
The recommended daily fiber intake is
 Definition
25 grams per day.
Term
42. Photosynthesis occurs in the presence of carbon dioxide, water, sunlight, and
 Definition
chlorophyll (the green color in plants).
Term
43. Hypoglycemia is blood sugar below the
 Definition
normal range.
Term
44. Hyperglycemia is blood sugar above the
 Definition
normal range.
Term
45. Normal glucose level in the blood is
 Definition
70-120.
Term
46. The sugar that circulates in the blood is
 Definition
glucose.
Term
47. Insulin is the only hormone responsible for lowering
 Definition
blood glucose levels.
Term
48. One gram of digestible carbohydrates and proteins provide
 Definition
_4_ kilocalories.
Term
One gram of Fats/lipids provides
 Definition
_9_ kilocalories per gram.
Term
51. Nutrient Density refers to a higher concentration of
 Definition
nutrients in a smaller amount of food.
Term
52. Caloric Density refers to a higher concentration of
 Definition
energy (kcalories) in a smaller amount of food.
Term
53. Trypsin (trypsinogen) and chymotrypsin (chymotrypsinogen), and, carboxypeptidase (procarboxypeptidase), are
 Definition
enzymes produced by the pancreas and act on proteins in the small intestines.
Term
54. The end product of CHO digestion is
 Definition
monosaccharides
Term
The end product of fat digestion is
 Definition
fatty acids, glycerol, diglycerides, and monoglycerides
Term
The end product of protein digestion is
 Definition
amino acids.
Term
55. Functions of Fat include
 Definition
energy, provides essential nutrients, giving food flavor, providing feeling of satiety or satisfaction, vital organ protection, stored energy, and temperature regulation.
Term
56. Linoleic acid and Linolenic acid are the
 Definition
essential fatty acids.
Term
57. The hormone cholecystokinin (CCK) causes the gall bladder to contract releasing bile which is important
 Definition
in splitting fat into smaller droplets or globules.
Term
58. The end products of CHO and protein enter the
 Definition
portal blood system after digestion
Term
The end products of lipids enter the
 Definition
lymphatic system.
Term
59. Animal fat, palm oil and coconut oil are
 Definition
saturated fats.
Term
60. Fats/lipids are either saturated or
 Definition
unsaturated.
Term
61. Saturated fats are usually from animal sources, and are
 Definition
solid at room temperature.
Term
62. Unsaturated oils are from plant sources, contain at least one double bond, and are
 Definition
liquid at room temperature.
Term
63. Vegetable oils are monounsaturated and
 Definition
polyunsaturated fats.
Term
64. Functions of Proteins include build, maintain, and repair tissue, water balance, body defense system (immune function or antibodies), form enzymes and hormones, transport nutrients, and
 Definition
energy.
Term
65. Nutritionists generally recognize 9 essential
 Definition
amino acids.
Term
66. Complete proteins are from animal sources and contain all 9
 Definition
essential amino acids
Term
Incomplete proteins are from
 Definition
plants sources.
Term
Complimentary proteins are from a combination of a grain and a legume or
 Definition
nuts.
Term
67. Gelatin is an incomplete protein from an
 Definition
animal source.
Term
68. Homeostasis is the state of
 Definition
equilibrium/balance within the body.
Term
69. RDA’s were established to set standards of nutrient needs for most healthy persons, base on
 Definition
age and sex.
Term
70. Choose MyPlate Food Guide and the Exchange Lists are food
 Definition
guides.
Term
The Exchange List groups foods that are equivalent in their food
 Definition
value.
Term
71. The RDA for protein for adults is 0.8 grams/kg of body weight. For persons above the age of 65, the RDA is
 Definition
1.0 grams/kg of body weight.
Term
72. Growth and repair is called
 Definition
anabolism.
Term
73. Breakdown is called
 Definition
catabolism.
Term
74. 150 lbs. = 68.18 kg (1 kg = 2.2 lbs.)
 Definition
Term
75. 5 feet 4 inches or 64 inches = 162.56 cm (1 inch = 2.54 cm).
 Definition
Term
76. One unique feature of enzymes is that they are specific to the substrate, and
 Definition
can be used over and over again.
Term
77. Basal Metabolic Rate (BMR) x Physical Activity Level (PAL)+ Thermic Effect of Foods (TEF) equals Total Energy Output.
 Definition
The Basal Metabolic Rate (BMR) for women is 0.9 kcal/kg per hr, and for men it is 1.0 kcal/kg per hr.
Term
78. Women have more body fat than men resulting in a
 Definition
lower BMR. (basal metabolic rate)
Term
79. Anorexia nervosa is an eating disorder caused by self induced
 Definition
starvation.
Term
80. Bulimia Nervosa is an eating disorder caused by gorging on food
 Definition
and then inducing vomiting.
Term
81. 3500 calories is equivalent to
 Definition
one pound of body fat.
Term
82. To lose 1 lb. a week, one must reduce intake by
 Definition
500 kcal per day.
Term
83. Body water accounts for 50-60% and bone _6_% of total body weight. It varies with the amount of muscle mass.
 Definition
Term
84. Obesity results when energy intake is greater than energy output.
 Definition
Term
85. Overweight = 10% above the desirable ideal body weight for height; obesity = 20% above the desirable ideal body weight for height; and underweight = 10% or more below the desirable ideal body weight for height.
 Definition
20% or more below the desirable ideal body weight for height is cause for concern.
Term
86. Metabolically active tissue in the body includes the heart, the brain, and the kidneys.
 Definition
Term
87. Naturally occurring fats contain fatty acids in the cis formation. Once hydrogen is added to them, they become trans fatty acids.
 Definition
Term
88. Adding hydrogen to fatty acids to break their double bonds is called
 Definition
hydrogenation.
Term
89. Malnutrition occurs when nutritional reserves are depleted. Intake is insufficient to meet daily needs, and caloric intake is inadequate.
 Definition
Term
90. The large intestine is responsible for the absorption of water, some minerals, and the production and absorption of Vitamin K.
 Definition
Term
91. Vitamins cannot be synthesized by the body and must perform a vital function.
 Definition
Term
92. Vitamins are classified as fat soluble or
 Definition
water soluble.
Term
93. Fat soluble vitamins may be stored.
 Definition
94. Water soluble vitamins cannot be stored and must be supplied daily from dietary intake.
Term
95. B complex vitamins function as coenzymes.
 Definition
Term
96. B complex vitamins and vitamin C are both water soluble vitamins.
 Definition
Term
97. The fat soluble vitamins are: Vit A (retinol), Vit D (cholecalciferol or calciferol - the inactive form or calcitriol - the active form), Vit E (tocopherol) and Vit K (K1 - phylloquinone, K2 - menaquinone, and K3 - menadione).
 Definition
98. The water soluble vitamins are: Vit C (ascorbic acid), Vit B1 (thiamin), Vit B2 (riboflavin), Niacin (nicotinic acid or nicotinamide), Vit B6 (pyridoxine, pyridoxal, or pyridoxamine), Pantothenic Acid, Biotin, Folate (folic acid or folacin), and Vit B12 (cobalamin).
Term
99. The liver is the predominant storehouse for vitamin A; and liver is an excellent source of vitamin
 Definition
A.
Term
100. Vitamin A helps to form rhodopsin,
 Definition
the visual pigment in the eye and prevents keratinization (hard, dry, and scalelike of the eye). It acts as an antioxidant, and also protects the epithelial tissues.
Term
101. Beta carotene is the provitamin A form found in plants.
 Definition
Vitamin A storage can last six to twelve months stored in the liver.
Term
102. Food sources of vitamin A are
 Definition
liver, dark green and deep yellow, orange vegetables and fruits.
Term
103. Fish liver oils are an excellent natural source of vitamin D.
 Definition
104. Dairy products are an excellent fortified source of vitamin D.
Term
105. Vitamin D acts more like a hormone than a vitamin; and is synthesized through the skin, the liver, and the kidney to get to its active form of
 Definition
calcitriol.
Term
106. Milk and margarine are fortified with vitamin D.
 Definition
Vitamin D helps to regulate the absorption and metabolism of calcium and phosphorus.
Term
107. Vitamin D deficiency in growing children is called rickets; and in adults it’s called
 Definition
osteomalacia.
Term
108. The richest sources of Vitamin E are vegetable oils.
 Definition
Term
109. Vitamin E protects cellular membranes because it acts as an
 Definition
antioxidant sacrificing itself to the free radicals in the cell. This prevents oxidative breakdown of the polyunsaturated fatty acids in the cell membrane walls. Amounts needed vary with the amount of polyunsaturated fatty acids located within the cell.
Term
110. The mineral selenium spares Vitamin E, and is also an
 Definition
antioxidant.
Term
111. The four antioxidants are ACES which stand for: Vitamins
 Definition
A, C, E, and selenium.
Term
112. Vitamin K is responsible for the synthesis of the blood clotting factor
 Definition
prothrombin.
Term
113. Alcoholics are found to be deficient in
 Definition
thiamin.
Term
114. The B vitamin found only in foods of animal origin is cobalamin (Vitamin B12). It uses an intrinsic factor which is secreted by the mucosal cells in the stomach for absorption.
 Definition
Large doses of folate can mask a vitamin B12 deficiency.
Term
115. A deficiency of Vitamin C may result in scurvy,
 Definition
Term
A deficiency of Thiamin may result in beri beri
 Definition
Term
A deficiency of Riboflavin may result in cheilosis (swollen lips that crack at the corners) and glossitis (reddened swollen tongue),
 Definition
Term
A deficiency of Cobalamin (Vit B12) may result in pernicious anemia
 Definition
Term
A deficiency of Folic Acid may result in megaloblastic anemia,
 Definition
Term
A deficiency of Niacin may result in pellagra.
 Definition
Term
116. Best food sources for Vitamin C are citrus fruits.
 Definition
Term
117. Minerals are either major or trace minerals. Trace minerals are found in small amounts in the body.
 Definition
Term
118. The Major minerals are:
 Definition
calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), potassium (K), chloride (Cl), and sulfur (S).
Term
119. The essential Trace Element minerals are:
 Definition
iron (Fe), iodine (I), zinc (Zn), copper (Cu), manganese (Mn), cobalt (Co), chromium (Cr), selenium (Se), molybdenum (Mo), and fluoride (F).
Term
120. Minerals are inorganic and vitamins are organic. Excessive intake of minerals can be toxic.
 Definition
Term
121. The two minerals that occur in the extracellular fluid and regulate water balance are sodium and chloride.
 Definition
Term
122. Helping to synthesize thyroxine is the only known function of iodine, preventing goiter.
 Definition
123. The best source of iodine is iodized table salt.
Term
124. Calcium is the mineral found in greatest amounts in the body.
 Definition
125. The metabolic twin of calcium is phosphorus.
Term
126. The active form of Vitamin D3 calcitriol, parathyroid hormone, and calcitonin regulate the amount of calcium and phosphorus found in the bloodstream and in the bones and teeth.
 Definition
Term
127. Vitamin D helps to absorb calcium and deposits it into the bones.
 Definition
When the level in the bloodstream becomes low, parathyroid hormone pulls calcium out of the bones and back into the bloodstream; while calcitonin prevents abnormal rises in the serum calcium by preventing the parathyroid hormone from pulling too much calcium from the bones.
Term
128. The body is composed of the following four compartments:
 Definition
lean body mass (the muscles and organs), body fat, water body, and bone.
Term
129. Extracellular Fluid (ECF) = plasma, secretory water, tissue fluids and interstitial fluid or water surrounding the cells.
 Definition
Term
130. Sodium is found in the extracellular fluid. Potassium is found in the intracellular fluid (ICF).
 Definition
131. The kidneys regulate the body’s sodium level through the hormone aldosterone.
Term
132. Fluoride is responsible for the prevention of dental caries.
 Definition
Term
133. Cation = a positive charge (Na+ and K+); while anion = a negative charge (Cl-).
 Definition
Term
134. K (Potassium) may be lost as a result of diarrhea and/or vomiting.
 Definition
Term
135. Anemia may be caused by a lack of iron in the diet. An excellent source of iron is liver.
 Definition
Term
136. Foods high in vitamin C increase iron absorption.
 Definition
Term
137. A stored form of iron is ferritin stored in the liver, spleen and bone marrow, or hemosiderin which is excess that’s stored in the liver.
 Definition
Term
138. The iron circulating in the bloodstream is called transferrin.
 Definition
Term
139. The body excretes approximately one to two liter of fluid daily.
 Definition
140. Thirst is the basic mechanism for maintaining hydration in the body.
Term
141. Metabolic water results from oxidation of nutrients in the cells.
 Definition
Term
142. The registered dietitian is the professional responsible for the application of nutritional science in the clinical setting.
 Definition
Term
143. A well developed body, smooth clear skin, good posture, mental alertness, physical alertness, and glossy hair are all possible signs of good nutrition.
 Definition
Term
Dietary Guidelines
Key Recommendations
 Definition
*Balancing Calories to Manage Weight

• Prevent and/or reduce overweight and obesity through improved eating and physical activity behaviors.
• Control total calorie intake to manage body weight. For people who are overweight or obese, this will mean consuming fewer calories from foods and beverages.
• Increase physical activity and reduce time spent in sedentary behaviors.
Maintain appropriate calorie balance during each stage of life—childhood, adolescence, adulthood, pregnancy and breastfeeding, and older age.
Term
Dietary Guidelines
Key Recommendations
 Definition
Foods and Food Components to Reduce
• Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. The 1,500 mg recommendation applies to about half of the U.S. population, including children, and the majority of adults.
• Consume less than 10 percent of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids.
• Consume less than 300 mg per day of dietary cholesterol.
• Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
• Reduce the intake of calories from solid fats and added sugars.
• Limit the consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars, and sodium.
• If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and two drinks per day for men—and only by adults of legal drinking age5.
Term
Dietary Guidelines
Key Recommendations
 Definition
Foods and Nutrients to Increase

Individuals should meet the following recommendations as part of a healthy eating pattern while staying within their calorie needs.
• Increase vegetable and fruit intake.
• Eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas.
• Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains.
• Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese, or fortified soy beverages.6
• Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
• Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
• Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories and/or are sources of oils.
• Use oils to replace solid fats where possible.
• Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which are nutrients of concern in American diets. These foods include vegetables, fruits, whole grains, and milk and milk products.
Term
Dietary Guidelines
Key Recommendations
 Definition
Recommendations for Specific Population Groups

Women capable of becoming pregnant7
• Choose foods that supply heme iron, which is more readily absorbed by the body, additional iron sources, and enhancers of iron absorption such as vitamin C-rich foods.
• Consume 400 micrograms (mcg) per day of synthetic folic acid (from fortified foods and/or supplements) in addition to food forms of folate from a varied diet.

Women who are pregnant or breastfeeding7
• Consume 8 to 12 ounces of seafood per week from a variety of seafood types.
• Due to their high methyl mercury content, limit white (albacore) tuna to 6 ounces per week and do not eat the following four types of fish: tilefish, shark, swordfish, and king mackerel.
• If pregnant, take an iron supplement, as recommended by an obstetrician or other health care provider.

Individuals ages 50 years and older
• Consume foods fortified with vitamin B12, such as fortified cereals, or dietary supplements.
Term
Dietary Guidelines
Key Recommendations
 Definition
Building Healthy Eating Patterns

• Select an eating pattern that meets nutrient needs over time at an appropriate calorie level.
• Account for all foods and beverages consumed and assess how they fit within a total healthy eating pattern.
• Follow food safety recommendations when preparing and eating foods to reduce the risk of foodborne illnesses.
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