NUR 142 Nutrition Worksheet PDF

+-----------------------------------------------------------------------+ | **CARBOHYDRATES** | +=======================================================================+ | 1. What is nature\'s perfect clean-burning fuel, offering the most | |...

+-----------------------------------------------------------------------+ | **CARBOHYDRATES** | +=======================================================================+ | 1. What is nature\'s perfect clean-burning fuel, offering the most | | abundant and cost-effective source of calories? | | | | Carbohydrates | | | | 2. What is the difference between simple and complex carbohydrates? | | | | Simple carbs are mono and di saccharide sugars. | | (glucose/dextrose). Burn faster | | | | Complex carbs are polysaccharide sugars. (fiber). Lasts longer | | | | 3. What happens when the supply of glucose exceeds what is needed | | for energy? | | | | | | | | 4. When glucose intake is inadequate, and the body needs energy what | | happens? | +-----------------------------------------------------------------------+ | **PROTEIN** | +-----------------------------------------------------------------------+ | 1. There are 20 (\#) amino acids of which 9 of them are classified | | as essential. | | | | 2. What makes an amino acid essential? | | | | | | | | 3. What chemical element is contained in protein that is not | | contained in carbohydrates or fats? | | | | Nitrogen | | | | When the level of this element is high in the blood, what does | | that mean? (briefly answer). | | | | A positive nitrogen balance. Intake is greater than excretion. | | | | 4. What organ, when diseased, is a low-protein diet designed to | | protect/rest? (i.e. The Atkins diet would be contraindicated for | | the person with a disease of this organ). | | | | Kidneys | | | | 5. What is a complete protein? | | | | High quality. Contain sufficient amounts and proportions of all | | amino acids to support growth. | | | | Most animal proteins are complete or incomplete? | | | | Most plant proteins are complete or incomplete? | | | | Exception: Soy | | | | 6. What is a complementary protein? Provide an example. | | | | | | | | 7. RDA for protein for adults is 0.8/kg of body weight. | | | | Calculate your protein RDA. | | | | Student response | | | | 8. What is PEM? | | | | Protein Energy Malnutrition | | | | What are three side effects of PEM? ­­­ | | | | Thin or emaciated, ascites (abd. edema), and decreased albumin. | +-----------------------------------------------------------------------+ | **LIPIDS (FATS)** | +-----------------------------------------------------------------------+ | 1. Fats are insoluble in water; insoluble in blood. | | | | 2. The fats (lipids) are predominantly stored in the body as | | triglycerides | | | | 3. Is cholesterol a fat? Explain. | | | | No, a fat-like substance found only in animal products. The body | | can make it. | | | | 4. What is the difference between saturated fat and unsaturated fat? | | | | Most animal fats are saturated. | | | | Most vegetable fats are unsaturated | | | | 5. What is a TRANS fat? | | | | | | | | 6. What is the RDA for fats? | | | | No more than 20-35% of total daily calories. | | | | 7. Saturated fats should not exceed 10% of TOTAL CALORIES FOR THE | | DAY | +-----------------------------------------------------------------------+ | **VITAMINS** | +-----------------------------------------------------------------------+ | 1. Mega doses of water-soluble vitamins cannot be harmful because | | excess is excreted in the urine. | | | | True / False | | | | 2. List the fat-soluble vitamins. | | | | | | | | 3. Deficiencies in which classification of vitamins (fat-soluble or | | water-soluble) are likely to develop quickly? | | | | Water-soluble | | | | 4. Which 2 vitamins are considered antioxidants? | | | | Vitamins E and C | | | | 5. Which vitamin is necessary for calcium & phosphorus metabolism? | | What are the other functions of this vitamin? | | | | D - Other than bone health, involved in immunity, and cardiac | | health. Current research is being done regarding vitamin D and | | possible links to many disorders. | | | | Sources: Sunlight-(darker skin or older the patient there is less | | dermal conversion). Fortified milk, cod liver oil, fish | | (swordfish, salmon, tuna) | | | | 6. Which vitamin is necessary for blood-clotting? | | | | Vitamin K | | | | 7. Which vitamin is necessary for healthy skin and mucus membranes? | | | | Vitamin A | +-----------------------------------------------------------------------+ | **MINERALS AND WATER** | +-----------------------------------------------------------------------+ | 1. How do we often lose minerals from our food? | | | | Cooking | | | | 2. Know the function and sources of: | | | | - Calcium- Bone and tooth formation, blood clotting, nerve | | transmission, muscle contraction. | | | | - Sources: Milk and dairy, canned fish with bones, greens | | | | - Magnesium- Bone and tooth formation, protein synthesis, | | carbohydrate metabolism. | | | | - Sources: Green leafy vegetables, nuts, beans, grains | | | | - Sodium- Major ion of extracellular fluid, fluid balance, | | acid-base balance. | | | | - Sources: Salt, processed foods. | | | | - Potassium- Major ion of intracellular fluid, fluid balance, | | acid-base balance. | | | | - Sources: Whole grains, fruits, leafy vegetables | | | | - Iron- Oxygen transport by way of hemoglobin, constituent of | | enzyme systems. | | | | - Sources: Liver, lean meats, enriched and whole grain breads | | and cereals. | | | | - Selenium- Antioxidant | | | | - Sources: Wheat (if grown in high selenium soil), organ meats | | | | 3. Water intake is, on average, 2000-3000 ml/day. | | | | 4. What does water intake include? | | | | Water, food, metabolism from carbohydrates, protein, and fats. | | | | 5. What does water excretion include? | | | | Urine, feces, perspiration, expiration | +-----------------------------------------------------------------------+