JERSEY COLLEGE NUTRITION FINAL REVIEW QUESTIONS AND ANSWERS

JERSEY COLLEGE NUTRITION FINAL REVIEW QUESTIONS AND ANSWERS pernicious anemia a form of anemia that is the primary cause of a vitamin B12 deficiency; occurs at the end stage of a disorder that causes the loss of certain cells in the stomach Remodeling breakdown and buildup of bone tissue What is pellagra the deficiency of Niacin Vit B3 components of blood plasma, platelets, white blood cells, red blood cells keep cold at this temp or below 41 or below micronutrient that is important for bone formation calcium What is body mass index (BMI)? ratio of weight (kg) to height (m) to determine if a person is at a healthy weight Function of Vitamin D -Helps absorb calcium -Keeps teeth and bones strong -Found in dairy products and eggs Numbers for BMI underweight less than 18.5 normal 18.5-24.9 overweight 25-29 obese greater than 30 microorganisms that commonly cause food infections bacteria and viruses What is beriberi? deficiency of thiamin resulting in muscle wasting and nerve damage Vitamin B Thiamin Pantothenic Acid Biotin basal metabolic rate (BMR) the rate at which the body burns energy when the organism is resting vitamin k blood clotting vitamin magnesium absorption is reduced with what nutrients phytate/ wheat bran and dried beans fiber excess unabsorbed acids calciums and phosphorus What is osteomalacia? softening of the bones, typically through a deficiency of vitamin D or calcium. low levels of calcium symptoms numbness muscle spasms seizures confusion cardiac arrest Calcium is best absorbed with: Vitamin D Iodine and thyroid function take iodine found in many foods and convert it into thyroid hormones t3 and t4 thyroid cells are the only cells that can absorb iodine they make t3 and t4 Magnesium deficiency may be seen with what condition seizures cardiac arrest low potassium gastrointestinal or kidney problems heme iron the iron in foods that is bound to the hemoglobin and myoglobin proteins; found only in meat, fish, and poultry. effect of iron deficiency fatigue dizzy headache pallor hair loss twitching irritation and weakness ANEMIA parathyroid hormone A hormone of the parathyroid gland that regulates the metabolism of calcium and phosphorus in the body. best practice to prevent food borne illness cook foods properly proper temperature and food handling and purchasing from a approved supplier symptoms of niacin deficiency diarrhea, dermatitis, dementia, death Folate sources fortified dry cereal, liver, kidney, green leafy vegetables, citrus fruits, lentils, beans Calculate BMI weight (kg) / height (m^2) Chvostek's sign Hypocalcemia (facial muscle spasm upon tapping) Importance of B6 preventing and treating anemia alcohol abuse and vitamin deficiency b vitamin and water soluble vitamins vitamin c potassium magnesium zinc carbs and proteins and fat loss as well as ADEK Riboflavin sources Milk products; enriched, fortified, or whole grain products; liver Potassium sources fruits and vegetables who is at risk for high phosphorus levels those with kidney disease Iron sources Red meats, fish, poultry, shellfish, eggs, legumes, dried fruits kidneys and calcium metabolism vit d parathyroid hormones calcitonin hormones that control Vit D sources -exposure to sunlight -fortified dairy products - eggs and fish liver oils Vit K deficiency bleeding easy bruising What is calcitonin? a hormone secreted by the thyroid that has the effect of lowering blood calcium Iodine containing hormones regulate metabolic rate Functions of B6 -enzyme needed in amino acid and fatty acid metabolism -converts tryptophan to niacin and serotonin -helps make RBC's Ways to prevent hypertension maintain a healthy weight eat a balanced diet exercise regularly limit alcohol monitor bp Thiamine deficiencies signs and symptoms • disease of the peripheral nerves (beriberi), • Gastrointestinal system: anorexia, constipation, gastric atony, poor hydrochloric acid secretion • Nervous system: Nerve activity is impaired, alertness and reflex responses are diminished, fatigue • Cardiovascular: The heart weakens ( leads to heart failure and edema of the lower extremities) • musculoskeletal system: not enough thiamine in the tissues results in chronic pain bodies response to food Bourne microbes vomiting fever and aches and diarrhea Fat use in exercise - In initial hour of exercise, fat contributes approximately 50% of energy needs After 3 hours of exercise, fat contributes up to 70% of energy needs 25 to 30 % calories are broken down to fatty acids in adipose tissue for energy Toddler's macronutrients: Estimated energy requirement is kcal/day= (89*weight(kg)-100)+20, 30-40% of total kcal from fat, 1.1 grams of protein per kg body weight, 130 grams carbohydrates per day and 14 grams fiber per 1,000kcal/day.