ATI Nutrition Proctor Study Guide Review Questions and Answers.
How many calories do carbs provide? Answer - 4 cal/g
How many calories do fats provide? Answer - 9 cal/g
How many calories do proteins provide? Answer - 4 cal/g
Glucose Answer - 70-115
Albumin Answer - 3.5-5.0
Prealbumin Answer - 15-36
Protein Answer - 6-8
Sodium Answer - 135-145
Potassium Answer - 3.5-5.0
Calcium Answer - 9.0-10.5
Magnesium Answer - 1.3-2.1
Platelets Answer - 150,000-400,000
Hemoglobin Answer - 12-18
Hematocrit Answer - 37%-52%
Cholesterol Answer - <200
HDL Answer - Male >40; Female >50
LDL Answer - <100
Triglycerides Answer - <150
Glycosylated Hemoglobin A1c Answer - 4.0-6.0% Creatinine Answer - 0.6-1.3
BUN Answer - 6-20
WBC Answer - 5,000-10,000
Food sources for folic acid Answer - Green leafy vegetables; liver, beef, and fish; legumes; grapefruit and oranges
Food sources for niacin Answer - Meats, poultry, fish, beans, peanuts, grains, legumes, milk, whole grain, and enriched breads and cereals.
Deficiency of Niacin (B3) Answer - results in pellagra S/S: sun-sensitive skin lesions and
GI and neurological findings.
Food sources for B12 (thiamine) Answer - pork and nuts, whole-grain cereals, legumes
Thiamin (B1) deficiency Answer - results in beriberi (ataxia, confusion, anorexia, tachycaria), headache, wt loss, fatigue
Food sources for B2 (riboflavin) Answer - milk, lean meats, fish, grains
Deficiency of Riboflavin (B2) Answer - results in cheilosis (S/S: scales and cracks on lips and in corners of mouth), swollen/smooth red tongue (glossitis), and dermatitis of ears, nose, and mouth)
Food sources for B6 (pyridoxine) Answer - yeast, corn, meat, poultry, fish
Food sources for B12 (cobalamin) Answer - Meat, liver
Food sources for vitamin C (ascorbic acid) Answer - Citrus fruits (oranges, lemons), tomatoes, broccoli, cabbage, peppers, green leafy vegetables, strawberries
Vitamin C deficiency Answer - scurvy; a hemorrhagic disease w/ diffuse tissue bleeding,
painful limbs/joints, weak bones, swollen gums/loose teeth
Food sources for Vitamin A Answer - Liver, egg yolk, whole milk, green or orange vegetables, fruits
Food sources for Vitamin D Answer - Fortified milk, fish oil, cereal
Food sources for Vitamin E Answer - vegetable oils; green leafy vegetables; cereals; apricots, apples, and peaches
Food sources for Vitamin K Answer - green leafy vegetables; cauliflower and cabbage.
How many calories do carbs provide? Answer - 4 cal/g
How many calories do fats provide? Answer - 9 cal/g
How many calories do proteins provide? Answer - 4 cal/g
Glucose Answer - 70-115
Albumin Answer - 3.5-5.0
Prealbumin Answer - 15-36
Protein Answer - 6-8
Sodium Answer - 135-145
Potassium Answer - 3.5-5.0
Calcium Answer - 9.0-10.5
Magnesium Answer - 1.3-2.1
Platelets Answer - 150,000-400,000
Hemoglobin Answer - 12-18
Hematocrit Answer - 37%-52%
Cholesterol Answer - <200
HDL Answer - Male >40; Female >50
LDL Answer - <100
Triglycerides Answer - <150
Glycosylated Hemoglobin A1c Answer - 4.0-6.0% Creatinine Answer - 0.6-1.3
BUN Answer - 6-20
WBC Answer - 5,000-10,000
Food sources for folic acid Answer - Green leafy vegetables; liver, beef, and fish; legumes; grapefruit and oranges
Food sources for niacin Answer - Meats, poultry, fish, beans, peanuts, grains, legumes, milk, whole grain, and enriched breads and cereals.
Deficiency of Niacin (B3) Answer - results in pellagra S/S: sun-sensitive skin lesions and
GI and neurological findings.
Food sources for B12 (thiamine) Answer - pork and nuts, whole-grain cereals, legumes
Thiamin (B1) deficiency Answer - results in beriberi (ataxia, confusion, anorexia, tachycaria), headache, wt loss, fatigue
Food sources for B2 (riboflavin) Answer - milk, lean meats, fish, grains
Deficiency of Riboflavin (B2) Answer - results in cheilosis (S/S: scales and cracks on lips and in corners of mouth), swollen/smooth red tongue (glossitis), and dermatitis of ears, nose, and mouth)
Food sources for B6 (pyridoxine) Answer - yeast, corn, meat, poultry, fish
Food sources for B12 (cobalamin) Answer - Meat, liver
Food sources for vitamin C (ascorbic acid) Answer - Citrus fruits (oranges, lemons), tomatoes, broccoli, cabbage, peppers, green leafy vegetables, strawberries
Vitamin C deficiency Answer - scurvy; a hemorrhagic disease w/ diffuse tissue bleeding,
painful limbs/joints, weak bones, swollen gums/loose teeth
Food sources for Vitamin A Answer - Liver, egg yolk, whole milk, green or orange vegetables, fruits
Food sources for Vitamin D Answer - Fortified milk, fish oil, cereal
Food sources for Vitamin E Answer - vegetable oils; green leafy vegetables; cereals; apricots, apples, and peaches
Food sources for Vitamin K Answer - green leafy vegetables; cauliflower and cabbage.
