Podcast
Questions and Answers
Which of the following vitamins is NOT fat-soluble?
Which of the following vitamins is NOT fat-soluble?
What is the general rule for daily water intake?
What is the general rule for daily water intake?
Which of the following is a major mineral?
Which of the following is a major mineral?
Which of these is NOT a function of fats?
Which of these is NOT a function of fats?
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What is the primary role of bile in the digestion of fats?
What is the primary role of bile in the digestion of fats?
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What is the primary function of water-soluble vitamins?
What is the primary function of water-soluble vitamins?
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What is the difference between major minerals and trace minerals?
What is the difference between major minerals and trace minerals?
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Which of the following statements about vitamins is TRUE?
Which of the following statements about vitamins is TRUE?
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Which of the following is NOT a factor that influences nutrition?
Which of the following is NOT a factor that influences nutrition?
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Which of the following religions is mentioned as having specific dietary restrictions?
Which of the following religions is mentioned as having specific dietary restrictions?
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Which cultural group is described as having a diet high in carbohydrates, including beans, rice, corn, and tortillas?
Which cultural group is described as having a diet high in carbohydrates, including beans, rice, corn, and tortillas?
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What is a potential concern with the traditional African American diet based on the content provided?
What is a potential concern with the traditional African American diet based on the content provided?
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According to the content, what is a key characteristic of the traditional African American diet?
According to the content, what is a key characteristic of the traditional African American diet?
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Which of the following is NOT mentioned as a life stage that influences nutritional needs?
Which of the following is NOT mentioned as a life stage that influences nutritional needs?
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Which of the following is a clinical practice related to nutrition as discussed in the content?
Which of the following is a clinical practice related to nutrition as discussed in the content?
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What is one of the key considerations mentioned in the content regarding nutritional assessment?
What is one of the key considerations mentioned in the content regarding nutritional assessment?
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What health conditions may well-planned vegetarian diets decrease the risk of?
What health conditions may well-planned vegetarian diets decrease the risk of?
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Which nutrient is commonly deficient in a vegan diet?
Which nutrient is commonly deficient in a vegan diet?
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What is the main source of energy for the body according to the provided information?
What is the main source of energy for the body according to the provided information?
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How many calories do carbohydrates supply per gram?
How many calories do carbohydrates supply per gram?
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Which of the following is considered a simple carbohydrate?
Which of the following is considered a simple carbohydrate?
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Complex carbohydrates are primarily found in which of the following foods?
Complex carbohydrates are primarily found in which of the following foods?
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What is the recommended percentage of complex carbohydrates to be consumed according to the information?
What is the recommended percentage of complex carbohydrates to be consumed according to the information?
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What role do carbohydrates play aside from being the main energy source?
What role do carbohydrates play aside from being the main energy source?
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What is a characteristic of marasmus?
What is a characteristic of marasmus?
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Which source of protein is considered high-quality?
Which source of protein is considered high-quality?
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What range is recommended for protein intake as a percentage of total daily calories?
What range is recommended for protein intake as a percentage of total daily calories?
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Which condition is most likely to arise in young children shortly after weaning?
Which condition is most likely to arise in young children shortly after weaning?
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What is a consequence of excessive protein intake?
What is a consequence of excessive protein intake?
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What distinguishes a vegan diet?
What distinguishes a vegan diet?
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Which of the following foods is NOT typically a source of incomplete protein?
Which of the following foods is NOT typically a source of incomplete protein?
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What is the average daily recommended intake of protein for a healthy adult?
What is the average daily recommended intake of protein for a healthy adult?
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What is the primary function of fiber in the diet?
What is the primary function of fiber in the diet?
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What is the recommended daily intake of fiber?
What is the recommended daily intake of fiber?
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Which of the following foods is a good source of fiber?
Which of the following foods is a good source of fiber?
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What is one of the roles of fats in the body?
What is one of the roles of fats in the body?
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Which type of fatty acids are considered the most unsaturated?
Which type of fatty acids are considered the most unsaturated?
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What is the function of omega-3 fatty acids in the diet?
What is the function of omega-3 fatty acids in the diet?
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Which oils are typically rich in unsaturated fats?
Which oils are typically rich in unsaturated fats?
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What is a characteristic of fatty acids found in oils at room temperature?
What is a characteristic of fatty acids found in oils at room temperature?
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What is a recommended practice for mealtimes with toddlers and preschoolers?
What is a recommended practice for mealtimes with toddlers and preschoolers?
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What common dietary preference is observed in school-age children?
What common dietary preference is observed in school-age children?
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Which nutritional need increases for adolescent females after the onset of menstruation?
Which nutritional need increases for adolescent females after the onset of menstruation?
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What factor is most commonly associated with the dietary habits of adults?
What factor is most commonly associated with the dietary habits of adults?
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What risk do older adults face in relation to their nutritional needs?
What risk do older adults face in relation to their nutritional needs?
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Why might adolescents frequently consume fast foods?
Why might adolescents frequently consume fast foods?
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What dietary change might older adults need to consider based on their activity level?
What dietary change might older adults need to consider based on their activity level?
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What is a common characteristic of the diet in adulthood?
What is a common characteristic of the diet in adulthood?
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Study Notes
Chapter 26: Concepts of Basic Nutrition and Cultural Considerations
- This chapter covers basic nutrition concepts and cultural considerations.
Lesson 26.1: Overview of the GI System and Nutritional Needs
- Review the structure and function of the gastrointestinal system.
- Utilize the USDA MyPlate website to assist patients in planning diets.
- List medical conditions resulting from protein, calorie, vitamin, or mineral deficiency/excess.
- Identify patients at risk for nutritional deficits.
Overview of the Gastrointestinal System
- Structures involved in digestion:
- Mouth
- Teeth
- Tongue
- Pharynx
- Esophagus
- Stomach
- Small intestine
- Large intestine
- Anus
- Accessory organs:
- Salivary glands
- Liver
- Gallbladder
- Pancreas
Functions of the Organs of Digestion
-
Mouth: First part of the digestive tract, contains tongue and teeth, receives saliva, mixes food, starts digestion.
- Tongue: mostly skeletal muscle, most movable organ in the mouth
- Adults have 32 permanent teeth: cuspids, incisors, bicuspids, molars
- Parotid glands: largest salivary glands, anterior and inferior to the ear, secrete saliva, begin starch digestion.
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Pharynx: Connects nasal and oral cavities to the esophagus; tongue forces food into pharynx.
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Esophagus: Muscular tube (20 cm), propels food to the stomach, lining secretes mucus.
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Stomach: Located in upper-left quadrant of abdomen, 1.5 L capacity, has two sphincters, temporary storage for food, mixes food with digestive juices, changes food to semiliquid state, begins protein digestion, absorbs vitamin B12.
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Small intestine: (duodenum, jejunum, ileum) mixes food with liver and pancreas secretions, finishes digestion, absorbs nutrients.
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Large intestine: (ascending, transverse, descending, sigmoid colon, rectum, anus, cecum) absorbs fluid and electrolytes, eliminates waste products.
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Liver and gallbladder: concentrate, store, secrete bile into duodenum.
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Pancreas: secretes digestive juices, produces insulin.
Changes in the Digestive System with Aging
- Dental caries and tooth loss, decrease chewing ability.
- Decreased gag reflex, increased aspiration risk.
- Decreased sense of taste, potential loss of appetite.
- Decreased muscle tone at sphincters, increased esophageal reflux risk.
- Decreased gastric secretions, interfere with food digestion.
- Decreased peristalsis, increased risk of constipation.
Metabolism
- Process where large molecules are broken down to smaller molecules, making energy available to the organism.
- Enables absorbed nutrients to enter the bloodstream.
- Digestion converts food into chemical substances (proteins, simple sugars) for energy and cellular metabolism.
Dietary Guidelines (USDA MyPlate)
- Emphasizes fruits, vegetables, whole grains, and fat-free/low-fat milk products.
- Includes lean meats, poultry, fish, beans, eggs, and nuts.
- Is low in saturated fats, trans fats, cholesterol, sodium, and added sugars.
Protein
- Essential for rebuilding and replacing tissues.
- Role in hormone, fluid balance, antibody production, and nutrient transport.
- Provides approximately 4 calories per gram..
- Composed of amino acids (9 essential, 11 nonessential).
- Animal sources (red meat, eggs, milk, poultry, fish—complete/high-quality)
- Plant sources (grains, legumes, vegetables—incomplete/low-quality).
- Recommended intake (DRI) is 46 to 56 g per day for healthy adults but may vary based on activity level, health, and availability of protein.
Protein Deficiency
- Marasmus: Protein-energy malnutrition, occurring primarily in first year of life, characterized by growth retardation and wasting of subcutaneous fat and muscle.
- Kwashiorkor: Condition occurring in infants and young children shortly after weaning from breast milk.
Protein Excess
- Stressful to liver and kidneys, straining their function to rid the body of excess waste protein products.
- Can lead to excess fat accumulation in the body.
Vegetarian Diets
- Lacto-ovo-vegetarian: Includes dairy products, eggs, and plant foods.
- Lactovegetarian: Excludes eggs, includes dairy products and plant foods.
- Vegan: Excludes all animal food sources, including honey.
- Well-planned vegetarian diets offer health benefits (decreased risk of heart disease, hypertension, diabetes, obesity).
- Vegans may have a diet deficient in vitamin B6, B12, iron, zinc, riboflavin, and vitamin D.
Lesson 26.2: Function of Nutrients
-
Carbohydrates: The body's main energy source (50-60% of daily diet), supply 4 calories per gram.
- Regulates protein and fat metabolism, fights infection, promotes growth.
- Simple carbs (glucose, fructose, lactose) absorbed quickly; complex carbs broken down into simple sugars for use by the body.
- Fiber cannot be digested, increases stool bulk, aids in elimination, may decrease fat absorption.
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Fats (Lipids): Essential nutrient, concentrated form of energy supply (9 calories/g), source of fatty acids.
- Adds flavor, contributes to texture, dissolves and transports fat-soluble vitamins and phyto-nutrients.
- Insulates and controls body temperature, makes food smell better, cushions organs, facilitates nerve signals, feeling of fullness.
- Oils are liquid at room temperature containing unsaturated fats (e.g., corn oil, safflower oil, canola oil).
- Omega-3 fatty acids are the most unsaturated form found in fish, walnuts and other similar foods..
-
Vitamins: Essential nutrients, taken through food or supplements.
- Water-soluble (B-complex vitamins and vitamin C), easily absorbed into the bloodstream.
- Fat-soluble (A, D, E, and K), absorbed with fats, stored in the liver.
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Minerals: Inorganic substances found in animals and plants, essential for metabolism and cellular function; two types:
- Major minerals, such as calcium, magnesium, sodium, potassium, phosphorus, sulfur, chlorine
- Trace minerals, such as iron, copper, iodine, manganese, cobalt, zinc, molybdenum, selenium, fluoride, chromium
-
Water: Most important nutrient, important for bodily functions (50-69% of the body is water), 1 mL of water per calorie consumed, used in every body process.
Lesson 26.3: Nutrition Influences
- Identify various factors influencing nutrition.
- Explore cultural influences on nutrition practices.
- Compare nutritional needs throughout life's stages.
Clinical Practice (Lesson 26.3)
- Identify patients at risk for nutritional deficits; complete a nutritional assessment on an assigned patient; use therapeutic communication to discuss needed nutritional modification.
- Develop a patient education plan for a prescribed therapeutic diet.
Factors Influencing Nutrition
- Age (infants, toddlers, preschool, school-age, adolescents, adults, older adults)
- Illness
- Emotional status
- Economic status
- Religion (Islam, Judaism, Seventh-Day Adventist)
- Culture (African American, Hispanic, Asian).
Cultural Influences on Nutrition (Specific Groups)
-
African American: Traditional diet includes greens, beans, cornbread, sweet potatoes, pork, chicken.
- High fat, sugar, and salt content are common.
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Hispanic American: High in carbohydrates (beans, rice, corn tortillas).
- Often high in fat (use of lard in fried foods).
-
Asian American: High in carbohydrates; vegetables; low in meat and fish.
- Use of monosodium glutamate (MSG) might be present; high sodium and fat still possible.
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Middle Eastern American: Includes fermented dairy products (yogurt), meats, grains, fruits, and vegetables.
- Some foods may be specially prepared according to Muslim religion.
Nutrition Counseling
- Dietary counseling should adapt cultural diet styles while maintaining healthy composition and basic components.
- Patients need guidance on preparing healthier meals (lower in fat and sodium).
Nutritional Needs Through the Life Span
-
Infants: Double birth weight by 6 months, triple by 1 year.
- Breastfeeding recommended by AAP.
- Formulas available.
- Solids introduced at 4 to 6 months.
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Toddlers and Preschoolers: Decrease milk intake, increase solid food intake; small portion/serving size.
- Foods that are easy to chew; avoid combination foods.
- Offer fun/colorful food, pleasant atmosphere.
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School-age children: Desire for sweets (soda, candy, cake, ice cream).
- Offer breakfast and nutritious after-school snacks.
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Adolescents: Tend to consume fast food and foods from vending machines.
- Increased caloric needs during growth spurts.
- Increased iron needs for adolescent females.
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Adults: Rely on fast and convenience foods.
- Increased fat, sodium, and sugar intakes.
-
Older adults: Increased risk of inadequate nutrition; may need to decrease calorie intake.
- Physical limitations might affect ability to shop, prepare food.
- Companionship during meals could be helpful; affordability is a big factor.
Questions and Answers
-
Question 1: Water is the most essential nutrient involved in all body chemical processes.
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Question 2: Providing a quick source of protein is NOT a function of fat.
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Question 3: Meat and milk should not be consumed at the same meal for Orthodox Jewish patients.
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Question 4: Most babies double their weight by the end of their first year, and the AAP recommends breastfeeding the first 6 months.
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Question 5: A BMI of 16.5 for an adult male indicates underweight.
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Description
Test your knowledge on essential nutrition concepts, including vitamins, minerals, and dietary practices. This quiz covers various aspects of nutrition, such as daily water intake, fat functions, and cultural dietary restrictions. Perfect for anyone looking to enhance their understanding of nutrition science.
