D440 Nutrition Oa Study Guide Exam Questions And Answers

D440 Nutrition OA STUDY GUIDE
hc hc hc hc




1. Percentage of calories from carbohydrates: 45-65%
hc hc hc hc hc




2. Kcal/g carbohydrates: 4 kcal/g
h c h c hc




3. Sources of carbohydrates: vegetables, fruits, dairy, whole grains
hc hc hc hc hc hc hc




4. Simple carbohydrates: easy to digest, provide quick energy, cause blood glucose levels to go up
h c h c hc hc hc hc hc hc hc hc hc hc hc hc




5. Sources of simple carbohydrates: fruit juice, honey, candy
h c h c h c h c hc hc hc




6. Complex carbohydrates: provide more fiber, take longer to digest and cause slower increase in blo
hc hc hc hc hc hc hc hc hc hc hc hc hc hc




od glucose levels
hc hc




7. Sources of complex carbohydrates: apples, brown rice, lentils
h c h c h c h c hc hc hc




8. Percentage of calories from lipids (fat): 20-35%
hc hc hc hc hc hc




9. kcal/g of lipids (fats): 9 kcal/g
hc hc hc hc hc




10. Sources of lipids (fats): fats, oil, dairy, meat
hc hc hc hc hc hc hc




11. Saturated fat: increases LDL, risk for heart disease
hc hc hc hc hc hc hc




12. Sources of saturated fat: meat, dairy hc hc hc hc hc




13. Trans fat: increases LDL and decreases HDL
h c h c hc hc hc hc




14. Sources of trans fat: processed foods hc hc hc hc hc




15. Unsaturated fat: Heart healthy fats h c h c hc hc




16. Sources of unsaturated fat: avocados, nuts/seeds, olive/vegetable oil
hc hc hc hc hc hc hc




17. Percentage of calories from protein: 10-35% hc hc hc hc hc




18. Sources of protein: Poultry, meats, tofu, tuna/salmon, eggs, nuts, legumes
hc hc hc hc hc hc hc hc hc




19. Sources of complete proteins: egg, milk, cheese, meat, poultry, fish, soy
hc hc hc hc hc hc hc hc hc hc




20. Macronutrients: carbohydrates, proteins, and fats h c hc hc hc




21. Stored carbohydrate energy in the liver and muscles: Glycogen
hc hc hc hc hc hc hc hc




22. Main source of stored energy in the body: Lipids (fat)
hc hc hc hc hc hc hc hc hc




23. Breakdown of protein for energy: Catabolism hc hc hc hc hc




24. Carbohydrates: preferred source of energy hc hc hc hc




25. Lipids (fat): protect internal organs and maintain body temperature
hc hc hc hc hc hc hc hc




26. Proteins: Build and repair body tissues, regulate fluid balance, maintain acid-
h c hc hc hc hc hc hc hc hc hc




base balance, produce anti-bodies, provide energy, and produce enzymes and hormones
hc hc hc hc hc hc hc hc hc hc




27. BMI Formula: weight (kg) / height (m^2)
hc hc hc hc hc hc




28. Underweight (bmi): below 18.5 hc hc hc




29. Normal (bmi): 18.5-24.9 hc hc




30. Overweight (bmi): 25-29.9 hc hc



1hc/hc27

, D440 Nutrition OA STUDY GUIDE
hc hc hc hc




31. Obese (bmi): 30-39.9 hc hc




32. Extremely Obese (bmi): 40 and above hc hc hc hc hc




33. Daily Caloric Requirements: Basal Metabolic Rate (BMR) + Physical activity + Thermic Et
hc hc hc hc hc hc hc hc hc hc hc hc




tect of Feeding (TEF)
hc hc hc




34. BMR: 70% of daily calories hc hc hc hc




35. Increased BMR: males, taller height, children and pregnancy, increased muscle mass, fever, h
hc hc hc hc hc hc hc hc hc hc hc hc




yperthy-roidism, extreme temperatures, catteine, smoking
hc hc hc hc




36. Decreased BMR: females, shorter height, older age, reduced muscle mass, hypothyroidism,
hc hc hc hc hc hc hc hc hc hc hc




fasting, malnutrition
hc




37. Physical activity: 20% of daily calories hc hc hc hc hc




38. TEF (thermic effect of feeding): 10% of daily calories
hc hc hc hc hc hc hc hc




39. 1 oz: 30 mL hc hc hc




40. 1 cup: 8 oz (240 mL) hc hc hc hc hc




41. 1 glass: 6 oz (180 mL)
hc hc hc hc hc




42. Recommended intake of water for adults: 30 mL/kg or 2-3 L per day hc hc hc hc hc hc hc hc hc hc hc hc




43. Sensible water loss: water loss that can be measured (urine output)
hc hc hc hc hc hc hc hc hc hc




44. Insensible water loss: water loss that can NOT be measured (sweating or respiration)
hc hc hc hc hc hc hc hc hc hc hc hc




45. S/
S of dehydration: tachypnea, tachycardia, hypotension, decreased weight, decreased urine output, decre
hc hc hc hc hc hc hc hc hc hc hc




ased skin turgor, dry mucous membranes, weak/thready pulse
hc hc hc hc hc hc hc




46. Albumin: markers for malnutrition, kidney, or liver disease
hc hc hc hc hc hc hc




47. Dysphagia: diflculty swallowing; high nutrition risk hc hc hc hc hc




48. Breastfeeding moms are at risk o hc hc hc hc hc




f hc : dehydration hc




49. Diet for a patient who lost their dentures: mechanical soft diet
hc hc hc hc hc hc hc hc hc hc




50. Athlete with leg cramps: low calcium; otter cheese and broccoli
hc hc hc hc hc hc hc hc hc




51. Cause of glomerulonephritis: untreated strep throat
h c h c h c hc hc




52. Dancer with fatigue could mean: iron/protein deficiency
hc hc hc hc hc hc




53. Tyramine foods: aged cheese, red wine, soy smoked meats (avoid with MAOIs)
h c h c hc hc hc hc hc hc hc hc hc




54. IBS diet: poultry, fish, cooked vegetables, whole grains, low-fat yogurt, and egg whites
h c h c hc hc hc hc hc hc hc hc hc hc




55. IBS diet (AVOID): red meat, high fiber, gas-
hc hc hc hc hc hc hc




forming foods (beans, soda, broccoli, cauliflower, Brussel sprouts, and cabbage), fried foods, cottee, cattei
hc hc hc hc hc hc hc hc hc hc hc hc hc



2hc/hc27

, D440 Nutrition OA STUDY GUIDE
hc hc hc hc




ne, and gluten
hc hc




56. Paleo diet: high protein, no grains/legumes/dairy
hc hc hc hc hc




3hc/hc27