Term
energy: 50% is lost as?
45% stored as?
5% used to? |
|
Definition
heat
ATP
convert energy to heat |
|
|
Term
|
Definition
| amount of heat required to raise 1 g of water by 1 degree celsius |
|
|
Term
| water mkaes up _% of lean body mass |
|
Definition
|
|
Term
| do babies or elderly have more water mass? |
|
Definition
|
|
Term
| what are the monosaccharides (simple CHOs)?-3 |
|
Definition
|
|
Term
what is the major source of fuel in the body?
what processes does it go thru?-2
what are the end products and what does it consume? |
|
Definition
glucose
glycoylsis; oxidative phosphyr
generates: ATP, CO2; consumes O2 |
|
|
Term
| what are the disaccharides? -2 |
|
Definition
|
|
Term
| oligosaccharides are made of- |
|
Definition
|
|
Term
what are polysaccharides?
ex: |
|
Definition
storage forms of energy
starch (plants); glycogen (animals) |
|
|
Term
| Diet consists of 3 CHOs- what re they and the % |
|
Definition
starch- 60%
sucrose - 30%
lactose- 10% |
|
|
Term
| all carbs provide how much energy |
|
Definition
|
|
Term
| whata re the essential macro nutrients?-4 |
|
Definition
|
|
Term
| proteins are polypepetides of- |
|
Definition
|
|
Term
| proteins can be a lot of things, ex: 3 |
|
Definition
enzymes
stabilize blood, cell signaling |
|
|
Term
| why is protein the 2nd largest energy source to fat? |
|
Definition
| converted to glucose thru gluconeogensis |
|
|
Term
| how much energy does each gram of protein provide? |
|
Definition
|
|
Term
| as metabolic rates rise protein is converted to _ anda lsot to _ |
|
Definition
energy
for other functions |
|
|
Term
lipids at room temp as liquids are called-
if at room temp they are solids- |
|
Definition
|
|
Term
|
Definition
3 long chain fatty acids
1 glycerol |
|
|
Term
| unsaturated vs saturated fatty acids, : whihc one containas double bonds |
|
Definition
|
|
Term
| foods with unsaturated fats ex-2 |
|
Definition
|
|
Term
| meats contain what type of fatty acid |
|
Definition
|
|
Term
| each gram of fat contains how much energy? |
|
Definition
|
|
Term
| about 40% of toal kcal consumed comes from |
|
Definition
|
|
Term
| to prevent fatty acid deficiency, a nutrition plan must have-2 |
|
Definition
| linoleic and alpha linolenic acid |
|
|
Term
| what are the essential micro nutrients |
|
Definition
electrolytes
vitamins
trace elements |
|
|
Term
malnutrition is due to over/undernutriton
with/without inflammation that leads to diminsihed body function |
|
Definition
varying btwn over and undernourish
no inflammatory |
|
|
Term
| what is Marasmus due to prolonged inadequate utilization/intake of-2 |
|
Definition
|
|
Term
| in Marasmus _ protein and fat wasting occurs, but _ protein is preserved |
|
Definition
|
|
Term
| weight loss in Maramus is _ % of body weight |
|
Definition
|
|
Term
| in Maramus what 2 things are imparied |
|
Definition
cell mediated immunity
muscle function |
|
|
Term
|
Definition
| inadequate intake of protein and micronutrients |
|
|
Term
| charatceristic of Kwashiiorkor is reserved _ but depletion of these 2 things |
|
Definition
adipose tissue
visceral, somatic protein |
|
|
Term
| in kwashiokor you can sometimes see what 2 things |
|
Definition
|
|
Term
mixed Marasmus/Kwashiorkor:
is what mlanutrition? |
|
Definition
|
|
Term
| what ppl are normal mixed Marasmus/Kwashiorkor: -3 |
|
Definition
| chronically ill, starved, hypermetabolic, |
|
|
Term
| what injuries cna cause Marasmus/Kwashiorkor -3 |
|
Definition
|
|
Term
| mixed Marasmus/Kwashiorkor involves reduction of-2 |
|
Definition
| visceral and somatic proteins and lipids |
|
|
Term
| Marasmus/Kwashiorkor has compromised what |
|
Definition
|
|
Term
| what is the malnutrition disease of overnutrition? |
|
Definition
|
|
Term
overwight is BMI of
obese is? |
|
Definition
|
|
Term
| in how mnay hours must a full nutrition screening be done in acute care setting |
|
Definition
|
|
Term
| what measures the change in weight over time? what is the equation |
|
Definition
actual/usual body weight
ABW/UBW x 100 |
|
|
Term
|
Definition
|
|
Term
BMI:
obesity class 1
oesity class 2
obesity class 3 |
|
Definition
|
|
Term
high risk ppl have waist circumference of:
women-
men- |
|
Definition
|
|
Term
| muscle and fat wasting seen in _ area |
|
Definition
|
|
Term
| can see loss of SQ in what areas |
|
Definition
|
|
Term
| you cna see loss of fat nad muscles where |
|
Definition
|
|
Term
| using nutrition calipers you can measure skin thickness of- |
|
Definition
|
|
Term
| what is mid muscle circumference |
|
Definition
| midarm circumference-triceps skin thickness |
|
|
Term
for energy requirements, where should you start in the range?
why? |
|
Definition
middle and titrate up
risk of over feeding |
|
|
