Nutrition and Health Quiz

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Questions and Answers

What is essential for well-functioning brain and central nervous system?

Small portions of protein

Supplements only

Exercise and endurance activities

Quality nutrition (correct)

Which nutrient must be included in the diet as the body cannot produce it in essential amounts?

Cholesterol

Saturated fats

Carbohydrates (correct)

Oxygen

Which function is NOT performed by carbohydrates?

Providing energy

Regulating body processes

Building muscle tissue (correct)

Sparing protein for energy

What should be prioritized for promoting health through nutrition?

Increasing healthy food choices in restaurants Signup and view all the answers

Which method is NOT typically used for assessing nutritional health?

Psychological evaluation Signup and view all the answers

What percentage of daily calories should come from carbohydrates?

45-65% Signup and view all the answers

Which of the following is a simple carbohydrate?

Glucose Signup and view all the answers

What is a key factor to maintain emotional well-being?

Consistent eating habits Signup and view all the answers

What is the main purpose of the Fruits & Veggies -- More Matters initiative?

To increase the consumption of fruits and vegetables to at least 5 servings per day Signup and view all the answers

Which food items do NOT count towards the 5 A DAY servings?

Potatoes Signup and view all the answers

Based on the 5 A DAY campaign, how many grams of fruit and vegetables should one aim to consume daily?

400g Signup and view all the answers

What is a common criticism of the exchange list method for managing carbohydrate intake?

It is too rigid and difficult to follow Signup and view all the answers

Which organization provides the fundamental advice for the 5 A DAY campaign?

World Health Organization (WHO) Signup and view all the answers

What is the main health benefit associated with consuming at least five portions of fruits and vegetables daily?

Lower risk of serious health problems Signup and view all the answers

Which method has become more popular than the exchange lists for offering flexibility in food choices?

Carb counting Signup and view all the answers

What was the 5 A DAY campaign replaced by?

Fruits & Veggies -- More Matters Signup and view all the answers

What is the primary characteristic of Kwashiorkor?

Presence of adequate kilocalories but low protein Signup and view all the answers

What are the consequences of marasmus in a child?

Emaciation and potential permanent brain damage Signup and view all the answers

What is a key fact about vitamins?

They are best acquired through diet Signup and view all the answers

Which of the following is a characteristic of water-soluble vitamins?

Excess is excreted in urine Signup and view all the answers

What is the function of Vitamin C?

Promoting wound healing and tissue building Signup and view all the answers

What happens to vitamins when exposed to heat?

They are destroyed by heat exposure Signup and view all the answers

Which vitamin deficiency is characterized by easy bruising and poor wound healing?

Vitamin C Signup and view all the answers

What role does Thiamine (Vitamin B1) play in the body?

Carbohydrate metabolism Signup and view all the answers

What is the maximum recommended daily cholesterol intake?

300 mg Signup and view all the answers

Which of the following is a complete protein source?

Eggs Signup and view all the answers

What is the role of bile in the digestion of fats?

Emulsifies fats Signup and view all the answers

Which type of diet includes fruits, vegetables, grains, and dairy products?

Lacto-vegetarian Signup and view all the answers

What happens to amino acids in metabolism?

They are split into ammonia and keto acid. Signup and view all the answers

What is the daily recommended intake of protein for an average adult?

0.8 gm/kg body weight Signup and view all the answers

What are the health concerns associated with high cholesterol levels?

Coronary artery disease Signup and view all the answers

Which protein type is characterized by lacking one or more essential amino acids?

Incomplete proteins Signup and view all the answers

What is a main complication associated with total parenteral nutrition (TPN)?

Hyperglycemia Signup and view all the answers

Which route of enteral feeding presents the highest risk for aspiration?

NG tube Signup and view all the answers

Which type of enteral feeding requires the GI system to be functional?

Polymeric formula Signup and view all the answers

How frequently should the feeding bag and tubing for enteral feeding be changed?

Daily Signup and view all the answers

When a client is unable to swallow, which method is usually utilized for enteral nutrition?

Tube feeding Signup and view all the answers

What is a key intervention to check before administering enteral feeding?

Patency and placement of the tube Signup and view all the answers

Which method of administration for tube feeding runs continuously and is less risky for aspiration?

Continuous feeding Signup and view all the answers

What is a characteristic of elemental formulas in enteral nutrition?

Nutrients are pre-digested and ready for absorption Signup and view all the answers

Study Notes

Food Guides

MyPlate is a visual representation of the Dietary Guidelines for Americans. It emphasizes fruits, vegetables, grains, protein foods, and dairy.
5-a-day is a public health initiative to encourage increased consumption of fruits and vegetables, aiming for at least 5 servings per day.
Fruits & Veggies -- More Matters is a national public health initiative that replaced the 5 A Day program to reflect updated dietary guidelines.
Exchange lists group foods based on carbohydrate and calorie content per serving.
Exchange lists have fallen out of favor with many dietitians, as other methods such as carb counting and the plate method offer more flexibility.

Connecting Nutrition to Health

Physical performance is dependent on the quality and quantity of nutrition.
Intellectual function requires proper nutrition for optimal brain and CNS function.
Emotional well-being can be negatively impacted by poor eating habits.
Social health is promoted through shared meals and social gatherings.
Spiritual health can be influenced by dietary laws and restrictions.

Promoting Health Through Nutrition

Decrease sodium consumption is essential for cardiovascular health.
Decrease fat consumption promotes heart health.
Reduce iron deficiency to combat anemia and fatigue.
Reduce obesity to lower the risk of many chronic diseases.
Increase physical activity for overall health and wellbeing.
Increase breastfeeding for optimal infant development and maternal health benefits.
Increase dietary fiber for digestive health and blood sugar control.
Increase healthy food choices in restaurants to make healthy options more accessible.
Increase education about nutrition in high-risk groups to improve overall health outcomes.

Assessing Nutritional Health

Physical exam can reveal signs of nutritional deficiencies or excesses.
Biochemical analyses (blood & urine) provide detailed information about nutrient levels and metabolic processes.
Anthropometric measurements (height/weight, circumference) assess body composition and growth.
Dietary assessment tools include:
- 24-hour recall: relies on memory to recall everything eaten in the previous 24 hours.
- Food record: requires the individual to keep a detailed record of their food intake over a specific period.
- Diet history: combines information from food records, 24-hour recalls, and questionnaires to provide a comprehensive picture of usual dietary intake.
None of these dietary assessment tools are completely accurate due to factors like memory bias, individual variation, and potential underreporting or overreporting of intake.

Essential Nutrients

Essential nutrients are those the body cannot make in sufficient amounts and must be obtained through diet.
Essential nutrients include:
- Carbohydrates
- Fats
- Proteins
- Water
- Vitamins
- Minerals

Essential Nutrient Functions

Provide energy (kilocalorie/kcal):
- Kilocalorie (kcal) is the amount of energy required to raise 1 gram of water by 1 degree Celsius.
- Food with a certain number of kilocalories provides that amount of energy to the body.
Build/Repair tissue: essential for growth and maintenance.
Regulate body processes: vital for optimal organ function and homeostasis.

Carbohydrates

Functions:
- Provide readily available energy for the body.
- Spare protein from being used as an energy source, allowing protein to be used for its primary functions.
Key Points:
- Glucose is the form of carbohydrate used by cells.
- Glucose is stored as glycogen in the liver and muscles; once these stores are full, excess glucose is stored as adipose tissue.
- The brain needs a constant source of glucose to function properly.
45-65% of daily calories should come from carbohydrates.

Carbohydrate Classes

Simple Carbohydrates:
- Simple Sugars:
  - Monosaccharides: glucose, fructose, galactose.
  - Disaccharides: sucrose, lactose, maltose.
Complex Carbohydrates:
- Polysaccharides: starch, fiber.

Fats

Functions:
- Provide energy: Fats are a concentrated source of energy.
- Insulation: Acts as a protective layer for organs.
- Cell structure: Important component of cell membranes.
- Vitamins absorption: Aids in the absorption of fat-soluble vitamins (A, D, E, K).
Key Points:
- Saturated fats are solid at room temperature and can raise bad cholesterol levels.
- Unsaturated fats are liquid at room temperature and can lower bad cholesterol levels.
- Trans fats are created through a process called hydrogenation and can increase bad cholesterol and lower good cholesterol.
- Cholesterol is a type of fat found in animal products.
- Dietary cholesterol is not as much of a concern as saturated and trans fats.
20-35% of daily calories should come from fat.

Fat Digestion and Absorption

Must be emulsified by bile(bile is secreted by the liver and stored in the gallbladder).
Dispensed into the duodenum (small intestine).
Once emulsified, fats can be broken down and absorbed.

Fat Health Concerns

CAD - coronary artery disease:
- High levels of saturated and trans fats can contribute to plaque buildup in the arteries.
Cancer:
- Processed and red meats with high fat content can link to increased cancer risk.
NIDDM - non-insulin-dependent diabetes mellitus:
- Poor diet with high levels of saturated and trans fats can increase the risk of developing type 2 diabetes.
HTN - hypertension:
- Fat intake can contribute to high blood pressure.

Fat Substitutes

Simplesse:
- Protein-based fat substitute.
Olestra:
- Fat substitute that passes through the digestive system undigested.

Proteins

Functions:
- Tissue growth and repair: essential for building and maintaining muscles, organs, and other tissues.
- Enzyme and hormone production: proteins are key components of enzymes and hormones that regulate important bodily processes.
Key Points:
- DRI (Dietary Reference Intake) is 0.8 gm/kg body weight/day.
- Increased protein needs during periods of growth (pregnancy, childhood), recovery from illness or injury, and intense physical activity.
- No more than 10–35% of daily calories should come from protein.
- Contains nitrogen, whereas CHO and fats do not.
- Composed of smaller units: amino acids.
- 22 amino acids in total; 9 are essential (must be obtained from the diet).

Protein Classes

Complete proteins:
- Contain all 9 essential amino acids.
- Animal origin: meat, poultry, fish, milk, cheese, eggs, soy.
Incomplete proteins:
- Lacking in one or more essential amino acids.
- Plant origin: grains, legumes, nuts, seeds

Protein Digestion

Mechanical digestion:
- Begins in the mouth by chewing.
Chemical digestion:
- Pepsin in the stomach.
- Majority of digestion occurs in the small intestine by trypsin and chymotrypsin.
Metabolism:
- By the liver through deamination.
  - Splits amino acids into urea (waste) and keto acid (energy).
Absorption:
- Small intestine

Protein Health Concerns

Vegetarian Diets:
- Variations:
  - Lactovegetarian:
    - Fruits, vegetables, grains, milk, dairy.
  - Lacto-ovo-vegetarian:
    - Also includes eggs.
  - Vegan:
    - Soy products, supplemental Vitamin B12 must be added.

Protein Kilocalorie Malnutrition

Lack of kilocalories or protein:
- The body breaks down its own protein stores for energy.
Kwashiorkor:
- Protein kilocalorie malnutrition in the presence of kilocalories.
- Edema occurs because protein levels in the body are so low that protein is not available to maintain adequate water balance in the cells, and fluid accumulates unevenly.
- Muscle weakness, poor growth, swollen belly, and full cheeks caused by water retention.
Marasmus:
- Protein and kilocalorie malnutrition.
- Emaciation, extremely thin: skin hanging on the skeletal bones, fat stores and muscle mass used for energy.
- Permanent brain damage if it occurs between the ages of 6–18 months.
- Children with this won't grow.

Vitamins and Minerals

Vitamins:
- Functions:
  - Build tissue: play crucial roles in tissue growth and repair.
  - Act as coenzymes for chemical reactions: facilitate and regulate essential biochemical processes.
- Key Points:
  - Can't be manufactured by the body, except for vitamin D
  - Overconsumption can lead to toxicity: excessive intake of some vitamins can be harmful.
  - Best source is diet: obtaining vitamins through various food sources is generally the most beneficial.
  - Destroyed by heat, light, and air exposure.
    - Cook as little as possible, with the least amount of water.

Water Soluble Vitamins

Key points:
- Consist of B vitamins and vitamin C.
- Not stored in the body: excess is excreted in the urine.
Vitamin C - Ascorbic Acid:
- Functions:
  - Tissue building: essential for collagen synthesis, important for skin, tendons, ligaments, and blood vessels.
  - Absorption of iron: aids in the absorption of iron from plant sources.
  - Wound healing: supports the process of tissue repair.
- Sources:
  - Citrus fruits, tomatoes, cabbage, strawberries, broccoli.
- Deficiency disease:
  - Scurvy:
    - Easy bruising, pinpoint hemorrhages, poor wound healing.
Vitamin B1 - Thiamine:
- Functions:
  - Normal nerve function: vital for healthy nerve transmission.
  - CHO metabolism: plays a role in carbohydrate metabolism.
  - Important for IV: thiamine is administered intravenously (IV) in certain situations.

Parenteral Nutrition

TPN - total parenteral nutrition:
- Hypertonic solution into a large central vein.
- Complications:
  - hyperglycemia, sepsis, air embolism, pneumothorax.
- Interventions:
  - Daily weight, accu checks, I/O, breath sounds, pulse ox, IV site, VS (vital signs), lab values.
Used when the client cannot take anything or enough by way of the GI tract.
Components are based on the client's individual needs.

Enteral Nutrition

Oral: taken by mouth.
Tube feedings:
- Administration of nutritionally balanced liquefied foods or formula through a tube inserted into the stomach.
- Unable to chew or swallow, no appetite, refuses to eat.
- All or part of the GI tract must be functioning.
- Routes:
  - NG - nasogastric: highest risk for aspiration.
  - Gastrostomy: risk for aspiration, most common type.
  - Jejunostomy: least risk for aspiration.
- Methods of Administration:
  - Intermittent: specific amount at specified times, more manageable for the client but increases aspiration risk.
  - Continuous: uses a pump set at an ordered rate, runs continuously, less risk of aspiration, ties the client to a pump.
- Formulas:
  - Elemental: nutrients already broken down, just need to be absorbed.
  - Polymeric: nutrients are intact, must have a functioning GI system.
  - Specialty: designed to meet the needs of a specific disease.
- Tube feeding interventions:
  - Change feeding bag and tubing every 24 hours.
  - Keep container closed.
  - Check patency/placement of the tube, check residual before feeding/meds/flushing.

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Test your knowledge on essential nutrients and dietary guidelines with this quiz focused on nutrition and health. Questions cover various aspects of diet, carbohydrates, and recommendations for a healthy lifestyle. Perfect for anyone looking to improve their understanding of nutrition.