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  1. True/False: You should never eat a potatoe
  2. True/False: Raw carrots are more nutritious than cooked?
  3. True/False:Chocolate is loaded with saturated fat and is bad for your cholesterol
  4. True/False: You shouldn't eat after 8pm or you will gain weight
    • False 
    • As long as you are not eating to many calories
  5. True/False: Pork is bad for you?
    • False
    • Alot are high in fat but some are lean
    • Pork tendor loin
  6. True/False: healthy food are better for you
    • false
    • theres no real def of health foods
  7. True/False: A low carbohydrate diet is the best way to lose weight
    • False
    • Your body needs carbs to work correctly
    • Fruit, vegetables, (3 servings) of whole grain
  8. True/False: You need 8 glasses of water each day for good health?
    • False
    • Just need to remain hydrate
  9. True/False: Fresh foods are always healthier than frozen or canned
    • False
    • canned food are processed so the nutrients never go away
  10. True/False: It's ok to eat salt if you cut back on fat
    • False 
    • Dietary all healthy diets reduce sodium to about 2300 mg per day
    • those with increased risk 1500
  11. True/False: If i take vitamins i don't need to worry about what i eat
    • False
    • foods contain more than just vitamins
  12. True/False: Avoiding fat will help me lose weight?
    • True
    • Fat has more calories than proteins and carbs 
    • Fats fish, nuts, vegetable oils
  13. True/False: Giving children sugar will make them hyper
    • false
    • theres no evidence supporting this
  14. True/False: I must drink milk for strong bones
    • false
    • calcium can be found in other things
  15. Milk is nature's perfect food for most adults
    • False
    • Most people cannot digest milk sugar or lactose.
    • Contains residues of drugs, hormones, & chemicals used on diary farms
    • Milk
    • is probably nature’s most perfect food for baby cows but not human beings
  16. True/False: Soy milk is a good alternative to cow's milk
  17. True/False: Eggs are bad for your heart?
    • False 
    • alot of cholestrol but 1 egg a day isn't that bad
  18. True/False: microwaving zaps nutrients?
    • False
    • depends on the amount of time cooked and how much heat was applied 
    • can actually retain nutrients because it cooks faster
  19. True/False: You crave certain foods because your deficient in one of the nutrients they provide
    • false
    • human crave food due to there emotions
  20. True/False: you have to fast periodically to clease toxins from your body?
    • false
    • live, kidney, and spleen do this for you
  21. True/False: Kids under one should not eat honey
    • True
    • risk from botulism poisoning from honey
  22. Types of chronic inflammation
    • Asthma
    • Autoimmune disease
    • Chronic prostatitis
    • Glomerulonephritis
    • Inflammatory bowel disease
    • Pelvic inflammatory disease
    • Rheumatoid arthritis
    • Transplant rejection
    • Vasculitis
  23. Elvated C-reactive protein ( CRP) levels are caused by:
    • Bacterial. fungus, viral infections
    • Auto immune diease
  24. Identify how CVD starts
    • Starts with LDL and becomes unstable when
    • Vascular Inflammation triggers plaque rupture
  25. Describe a tendon xanthoma
    are skin lesions caused by the accumulation of fat in macrophage immune cells in the skin and more rarely in the layer of fat under the skin
  26. Identify the characteristics for diagnosing malnutrition
    • Inability/unwillingness to eat
    • Acute or Chronic or weight loss
    • Loss of Subcutaneous Fat
    • Muscle Wasting
    • Fluid Accumulation
    • Functional Status
  27. Identify the parts of a nutritional assessment
    • History and clinical diagnosis
    • Clinical signs and physical examination
    • Anthropometric data
    • Laboratory indicators
    • Dietary data
    • Functional outcomes
  28. Identify physical symptoms & what deficiency causes it
    • Weight loss/gain, fluid retention, loss of muscle or fat, and other signs
    • Loss of Subcutaneous fat, muscle wasting, fluid accumulation
  29. Describe subcutaneous fat loss
    Orbital, triceps, fat overlying the ribs
  30. Protein  - sources & when it should be eaten
    • When – 12-20 grams before lifiting, only 12-20 after
    • Sources: 3 ounces of chickem, beef, tuna; Veggie burger, 12 ounces glass of milk, 2 eggs, 8 ounces yougurt, 2 tbsp peanut butter
  31. Know when an athlete should eat
    • Eat 1 hour before
    • Eat 15-30 minutes after
  32. HDL - know what can raise & lower it
    • Low - Elevated triglycerides, Overweight and obesity, Physical inactivity, Type 2 diabetes, Cigarette smoking, Very high carbohydrate intakes, Certain drugs
    • (beta-blockers, anabolic steroids, progestational agents), Apo A-1 Deficiency

    High - chocolate, walnuts, and exercise
  33. Identify what foods should be included in an athlete’s breakfast
    At least 3-400 calories: Protein, fat, fiber, fluids, Oatmeal with nuts, blueberries with skim milk with yogurt and a small glass of orange juice and water
  34. Summarize the milk substitutes – pros/ cons
    • Soy milk - high in protein, similar, nutritional profile to cow’s milk
    • coconut milk - contains little calcium and 1 gram of protein per cup
    • Rice milk – low in protein but high in sugar
    • and calories
    • Goat milk - is more similar to human breast milk than any other food and contains more protein and calcium than cows milk
  35. Honey  - age & bacteria
    • Honey older than 1; Clostridium bacteria cause
    • botulism usually thrives in soil and dust.
  36. Identify serving sizes of whole grains
    3-5 servings perday
  37. What vitamins can lower homocysteine levels
    B6, B12 and folic acid
  38. Causes for elevated CRP levels
    • Asthma
    • Bacterial/virus infections
    • autoimmune diseases
    • inflammatory bowel diseases
    • myocardium infraction
    • loss of blood
    • being overweight
    • coronary artery
    • disease
  39. Describe what foods promote anti-inflammatory diseases
    Foods with high saturated fats (animal/dairy products), food with high omega-5 fatty acids (hydrogenated oils, margin, sunflower seeds, oils from corn, safflower)
  40. Describe what foods promote anti-inflammatory diseases
    Foods with high saturated fats (animal/dairy products), food with high omega-5 fatty acids (hydrogenated oils, margin, sunflower seeds, oils from corn, safflower)
  41. Describe calorie intake involved in the anti inflammatory diet in relation
    to carbohydrates, proteins, and fats
    • Carbohydrates – 45-55% intake
    • Proteins – Whole and cracked grains, Pasta should be occasional: cook al dente for lower glucose levels, Vinegar will lower glucose levels, by increasing vegetable and
    • fruit consumption also increase fiber
    • Fats - Omega 3 Fatty Acids: anti-inflammatory effects, Omega 6 Fatty Acids: Pro-inflammatory effects
  42. Describe the effects of a low glycemic index in food
    Carbohydrates – a low glycemic index keeps blood sugar stable: <55 = low,  >70=high
  43. Tea on anti inflammatory diet
    Tea is rich in catechins, antioxidant compounds that reduce inflammation. Purchase high-quality tea and learn how to correctly brew it for maximum taste and health benefits
  44. Nutritional information of dark chocolate
    Dark chocolate – polphenols with antioxidant activity
  45. Soy foods in anti inflammatory diet
    Soy foods contain isoflavones that have antioxidant activity and are protective against cancer.
  46. Coumadin and nutrients
    • Coumadin blocks the effect of Vitamin K (helps protein form clots)
    • MOA: inhibits the enzyme that activates vitamin K
  47. Drug interactions with antacids
    Decrease in absorption of dietary phosphorus and vitamin A
  48. How
    to manage elevated Coumadin levels with diet.
    • Keep Vitamin K in diet consistent: Broccoli, Brussels Sprouts, Cabbage, Lettuce, Spinach, Endive, Kale, Parsley, Turnip, Greens, Mayonnaise, Canola Oil, Soybean Oil, Green Tea, Liver
    • Keep a healthy, well-balanced diet
    • Be compliant with monitoring
    • Take Warfarin at same time daily
    • Report any unusual bleeding, bruising
  49. Drug-food interactions of acetaminophen and alcohol
    Interaction: Decreases blood pressure, Induces respiratory depression, Alters gastric emptying, Decreases Nutrient Absorption, Hepatic Metabolism
  50. Proton Pump Inhibitor and H2 antagonist drug information
    • Suppresses acid in the stomach which can decrease absorption of some nutrients
    • Increases risk of vitamin B12 deficiency
    • May impair absorption of calcium, vitamin D, iron, zinc, folic acid and beta-carotene
  51. Causes of food-drug interactions
    Drugs can alter food intake, absorption, metabolism and excretion of nutrients
  52. Describe guidelines of food-drug interactions
    Identify patients receiving high risk meds

    Drug-food interactions/administration guidelines available at bedside

    Administer medication with water

    Med pass times evaluated

    Mention changes or ill effects to Dr. when they occur

    Communicate with pharmacists and dietitians

    Be aware of potential vitamin or mineral deficiencies with long term use

    • Do not disrupt tablet or capsule without
    • consulting pharmacist first
  53. Total cholestrol formula
    TC = HDL + LDL + VLDL
  54. Describe the beneficial effects of walnuts
    • low in LDL cholesterol 
    • Low in triglycerides
  55. Know the benefits of carrots
    • Cooking actually increases carrots’ nutritional value! The process breaks down the
    • tough cellular walls that encase the beta-carotene.
  56. MAO inhibitor drug and food reactions
    Tyramine:  indirectly acting sympathomimetic agent found in a number of foods that is broken down by MAO enzymes

    Avoid foods containing Tyramine

    • Severe increase in blood
    • pressure: Hypertensive emergencies resulting in stroke and
    • death
  57. Drug Absorption: High Acid Fruit Juices and Pop
    Bisphosphonates:  increases stomach activity
Card Set
Clinical nutrition
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