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Flashcards in Nutrition Deck (12)
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1

-dietary fiber: composed of complex carbohydrates and other plant substances that are not broken down by digestive enzymes -can be water soluble or insoluble but both forms contribute to normal function of GI system -soluble: facilitates excretion of cholesterol, controls abrupt increases in blood glucose levels, contributes to normal bowel function -insoluble: improves bowel function, contributes to feeling of fullness (can lead to modest weight loss)

Fiber

2

-makes up about 75% of the body -vital necessity to human life -feeds cells and organs, lubricates joints, regulates body temperature, aids digestion

Water

3

-organic compounds that contain carbon, hydrogen and oxygen and form amino acids (building blocks of protein molecule) -9 essential amino acids that must be consumed because the body cannot synthesize them (make up a complete protein) -essential for all intracellular processes and as enzymes that facilitate all chemical reactions in the body -come from animal products, dairy, beans and tofu

Proteins

4

-lipid-containing compounds that are necessary for cell wall integrity, energy storage and protection of all body organs against injury -cholesterol is a type of fat that exists in two forms (LDL- bad and HDL- good) -saturated: solid at room temperature (bad); raise bad cholesterol -unsaturated: liquid at room temperature; facilitates removal of excess cholesterol from body - recommended to consume balanced diet that provides unsaturated fats and limited animal fats

Fats

5

foods that contain plentiful amounts of iodine

Shellfish, eggs and milk

6

-weight control -diabetes -cardiovascular disease -hypertension -cancer -lactose sensitivity/intolerance -gluten-free -food allergies

Special Dietary Needs

7

-organic (containing carbon) compounds that are converted into energy for the body -ex: simple: refined table sugar; complex: pasta, rice, fiber

Carbohydrates

8

-metals and nonmetals including sodium, potassium, chloride, phosphorous, magnesium, calcium and sulfur -necessary for fluid balance, transmission of nervous impulses, bone maintenance, blood clotting, healthy teeth, protein synthesis and cardiac-impulse conduction -generally consumed in adequate amounts from a balanced diet

Minerals/Electrolytes

9

refers to a patient who has not eaten anything for a period of 12 hours or longer

Basal State

10

the chemical energy production structure of the cell that powers the cell's metabolic activities

Mitochondria

11

-organic compounds necessary for blood clotting, immune function, maintenance of teeth and the action of enzymes -two classes: fat-soluble (A, D, E, K) that can be stored in the body if excessively taken in and water-soluble (B-complex and C) that are not stored in the body and excess amount are excreted in urine -present in fruits, vegetables, fish, organ meats and dairy

Vitamins

12

-anorexia nervosa -bulimia -binge-eating disorder

Eating Disorders