Nutrition Lecture Notes Flashcards

This set of vocabulary flashcards covers essential nutrition concepts from the lecture, including gastrointestinal anatomy, BMI categories, cultural/religious dietary restrictions, nutrient classifications, lipid panels, mineral functions, therapeutic diets, and enteral feeding procedures.

Alimentary Canal

The digestive tract components consisting of the mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum, and anus.

Accessory Organs of the GI Tract

Organs that assist in digestion but are not part of the alimentary canal, including salivary glands, liver, gallbladder, and pancreas.

MAID

An acronym representing the four functions of the GI tract: Metabolism, Absorption, Ingestion, and Digestion.

Catabolic Drug Intake

Medications such as Cortisone, Corticosteroids, and Prednisone that can break down muscle mass and delay healing.

Underweight BMI

A Body Mass Index (BMI) of less than $18.5$.

Normal BMI

A Body Mass Index (BMI) ranging from $18.5$ to $24.9$.

Overweight BMI

A Body Mass Index (BMI) ranging from $25$ to $29.9$.

Obese BMI

A Body Mass Index (BMI) ranging from $30$ to $34.9$.

Extremely Obese BMI

A Body Mass Index (BMI) of $35$ or greater.

Basal Metabolic Rate (BMR)

The rate at which the body uses energy while at rest to maintain vital functions, affected by factors such as height, growth, body composition, gender, thyroxine, and fever.

Senior Hydration Recommendation

Consuming one cup of water for every $20$ pounds of weight.

Senior Protein Recommendation

Consuming $25$ to $30$ grams of protein per meal.

Mormon Dietary Practices

Individuals do not use coffee, tea, or alcohol and are encouraged to limit meat consumption.

Hindu Dietary Practices

Vegetarian adherence based on nonviolence; all meats, alcohol, some fish, and shellfish are restricted, and beef is considered sacred and forbidden.

Kosher Dietary Laws

Requirements for special food preparation techniques; prohibits intake of pork and shellfish and forbids eating meat with dairy products.

Yin and Yang Foods

An Asian culture belief where Yang foods (fried foods, coffee, spice, meat) and Yin foods (seaweed, fruits, vegetables, cold beverages) must be balanced.

Essential Nutrients

Substances required by the body for energy, growth, maintenance, and repair that must be supplied by the diet.

Macronutrients

Energy-producing substances including proteins, fats, and carbohydrates (CHO).

Micronutrients

Substances like vitamins and minerals that regulate and control bodily functions.

Kilocalorie (Kcal) Values

Energy provided per gram: Carbohydrates ($4\,Kcal/gm$), Protein ($4\,Kcal/gm$), Lipids ($9\,Kcal/gm$), and Alcohol ($7\,Kcal/gm$).

Nutrient Density

High density foods (fruits and vegetables) provide more nutrients than kilocalories, while low density foods (sugar and alcohol) provide higher kilocalories with poorer nutrient value.

Carbohydrates

Organic compounds composed of carbon, hydrogen, and oxygen; the main energy source for the brain, skeletal muscles, and erythrocyte/leukocyte production.

Vitamin B1 (Thiamin)

The first discovered water-soluble B vitamin.

Vitamin B12 (Cyanocobalamin)

A water-soluble B vitamin in the B-complex group.

Proteins

Organic compounds formed by amino acids (containing carbon, hydrogen, oxygen, and nitrogen) required for cell structure, enzymes, and transport.

Positive Protein Balance

A state where protein intake exceeds excretion, seen in growth, pregnancy, recovery after illness, and athletic training.

Negative Protein Balance

A state where protein excretion exceeds intake, caused by fasting, intestinal diseases, fevers, burns, or bed rest.

Lipids (Fats)

Insoluble compounds composed of triglycerides and fatty acids that provide energy, palatability, satiety, and organ protection.

Triglycerides

The form of stored body fat comprising $95\%$ of fat eaten, consisting of $1$ glycerol and $3$ fatty acids.

Lecithin

A phospholipid essential in body cells and cell membranes, used to treat memory disorders like dementia and Alzheimer's.

Cholesterol

A sterol produced by the liver that assists in the production of bile, vitamin D, sex hormones, and nerve tissue.

LDL (Low Density Lipoprotein)

Known as 'bad' cholesterol; optimal levels are less than $100\,mg/dL$. High levels are associated with coronary disease.

HDL (High Density Lipoprotein)

Known as 'good' cholesterol; levels below $40\,mg/dL$ are considered low, and levels $\\geq 60\,mg/dL$ are considered high.

Water-Soluble Vitamins

Vitamins (B Complex and Vitamin C) that are easily absorbed, function as co-enzymes, are not stored, and require regular intake.

Fat-Soluble Vitamins

Vitamins A, D, E, and K, which are absorbed through the lymphatic system and stored in fatty tissue; excesses can be stored.

Calcium (Ca)

A mineral essential for teeth and bone formation, nerve conduction, and muscle contraction.

Phosphorus (P)

A mineral that is a structural component of teeth, bones, and phospholipids.

Iron (Fe)

A trace mineral necessary for Red Blood Cell (RBC) formation and the HEME part of Hemoglobin (HGB).

Dehydration Weight Rule

A $16\,oz$ loss equals $1\,lb$; gaining $2\,lbs$ in $24$ hours indicates significant fluid retention ($2\,lbs\text{ gain} = 1\text{ liter of fluid}$).

Regular Diet

A diet with no special nutritional needs or restrictions.

Clear Liquid Diet

A diet consisting of liquids with no calorie value.

Full Liquid Diet

A diet consisting of items that are liquid at room temperature.

Mechanical Soft Diet

A full liquid diet plus soft vegetables that are chopped or ground.

Sodium Restriction

A diet used for blood pressure or fluid balance issues, avoiding smoked, cured, salted, or canned meats and salted nuts.

Protein Restricted Diet

A diet used to manage liver and kidney disease by controlling intake of fish, meat, eggs, and dairy.

Gluten-Free Diet

The only accepted treatment for celiac disease, requiring the avoidance of wheat (kamut and spelt), barley, rye, and triticale.

Dysphagia

Difficulty or discomfort in swallowing, characterized by drooling, pocketing food, choking, and gagging.

Nasogastric (NG) Tube

A tube inserted through the nose into the stomach, such as a Salem-sump used for decompression.

Nasointestinal (NI) Tube

A tube inserted through the nose into the intestine (e.g., Keofeed or Dobhoff) requiring x-ray confirmation of placement.

Bolus Feeding

The delivery of $300 - 500\,ml$ of enteral formula over $10 - 15$ minutes.

Dumping Syndrome

A complication of tube feedings with high osmolality ($300\,mOsm/kg$) occurring $15 - 30$ minutes after eating, causing weakness, dizziness, and tachycardia.