Nursing 3100 exam 1 Questions with Correct Solutions Graded to Pass

essential nutrient (3 qualities) - cannot be synthesized in body must be supplied in food prevents specific deficiency disease which vitamins are essential - all of them duh components of an assessment of a patient's nutritional status - history (medical and family), physical findings (anemia assessment - bloodwork), anthropometrics (weight), lab tests RDA - recommended dietary allowances - guideline to prevent deficiency (only work for healthy people) if you go below you could risk deficiency BASED ON STRONGEST EVIDENCE what are the problems with RDAs - recommendation may be limited for some populations they do not cover diseases, drugs/alcohol, etc ONLY FOR US - very specific to us which cause toxicities - water soluble or fat soluble vitamin - fat soluble cause toxicity if you take too much of a water soluble vitamin you just pee it out DRVs - Daily Reference Values - general means by which we can take a food and assess where that food would fall in terms of the average diet what are DRVs based on - male RDAs except for iron --> possible toxicity problem for women based on 2000 calorie diet what is required on a nutrient label - vitamin D, calcium, iron, and potassium (vitamins a and c are now optional unless claim made/fortified) energy nutrient - nutrients that give us calories (carbohydrates, proteins, fat, alcohol) enriched - adding more of what was already there (whole wheat flour vs white flour - they strip everything off and then add it all later) fortified - the food doesn't have that particular nutrient but they add it (orange juice with calcium in it, table salt with iodine in it) what does the 'high' nutritional claim mean - >20% of the daily value 'low' claim - <5% daily value 'light' claim - 25% less than what the standard product was organic - no GMOs, no pesticides it's important to buy organic fruits and veggies because of the pesticides Meats that are not organic - exposed to antibiotics 'natural' claim - means pretty much nothing calories/gram for each macronutrient - carbs: 4 protein: 4 alcohol: 7 fat: 9 nutrient density - the ratio of nutrients to calories Nutrient dense foods supply significant amounts of one or more nutrients compared to the number of Calories. who is at risk for deficiency of fat soluble vitamins in general - patients with digestive issues bioavailability - the proportion (fraction or %) of a drug or nutrient that reaches the systemic circulation unchanged where does most absorption occur - the small intestine where does cholesterol come from - meat and dairy what helps fats to get through the aqueous environment of the body - additional substrates --> bile acids are both hydrophilic and hydrophobic retinoids - vitamin A fat soluble vitamins - A, D, E, K forms of Vitamin A - retinol (preformed) beta-carotene retinaldehyde retinoic acid 13-cis-retinoic acid what is the preformed type of vitamin A dietary sources and use - retinol - get it from animal (yolk, liver, fat, fortified in margarine, milk) used for spermatogenesis beta-carotene and sources - precursor to the active form of vitamin A - plant carotenoid antioxidant - decreases risk for cancer, heart disease, cataract, vascular degeneration best sources: dark green, orange, red FV kale, spinach more readily absorbed as a supplement (will more readily convert to retinol) but you don't get the benefits of fiber, etc also if we cook it it is liberated from the food so it's easier for the GI tract to be able to cleave retinaldehyde - made from retinol used for dark adaptation retinoic acid - active form made from retinol used for embryogenisis (early fetal development), epithelial cell function Oral Rx for acute promyelocytic leukemia topical vitamin A creams actually work for acne and wrinkles NO DIETARY SOURCES 13-cis-retinoic acid - accutane, isotretinoin oral rx for cystic acne Blackbox warning - increased risk for suicide teratogenic - category x (specifically linked with birth abnormalities) what increases absorption of vitamin A - bile salts pancreatic lipase simultaneous ingestion of fat cooking plant foods (beta-carotene) absorption of vitamin A is decreased by - hepatitis (enlargement of liver) - liver makes bile salts