Nutrition and Macronutrients Flashcards

Flashcards covering MyPlate food groups, vitamin and mineral functions/deficiencies, macronutrient energy values, therapeutic diets, and clinical nutrition interventions based nutrition practice questions.

Stair-climbing figure (MyPlate)

A graphic symbol on MyPlate representing the core concept of physical activity.

Proportionality (MyPlate)

A core message represented by the differing widths of the color bands, showing that some groups should be eaten in larger amounts than others.

Variety (MyPlate)

The core message of eating different foods within and across each food group.

Moderation (MyPlate)

A core message reflected by limiting added sugars and saturated fats.

Personalization (MyPlate)

An individualized approach tailoring an eating plan to a person's age, sex, and activity level.

Gradual improvement (MyPlate)

The concept of making small, steady changes over time to improve eating habits.

Iron

A trace mineral and core component of hemoglobin that enables oxygen transport; absorption is boosted by vitamin C but inhibited by calcium, tea, and coffee.

Heme Iron

A well-absorbed form of iron found in lean red meats.

Non-heme Iron

A form of iron found in plant sources such as spinach.

Vitamin A

A fat-soluble vitamin stored in the liver required for rhodopsin formation; deficiency causes night blindness and xerophthalmia, while excess is toxic and teratogenic.

Vitamin D

A fat-soluble vitamin essential for intestinal calcium absorption and bone mineralization; deficiency causes rickets in children and osteomalacia in adults.

Vitamin E

A major fat-soluble antioxidant that protects cell membranes from oxidative damage.

Vitamin K

A fat-soluble vitamin essential for the synthesis of clotting factors; it antagonizes warfarin and is given to newborns to prevent hemorrhagic disease.

Scurvy

A condition caused by vitamin C deficiency, characterized by bleeding gums, loose teeth, and poorly healing bruises.

Thiamin ($B_1$)

A water-soluble vitamin that, when deficient, causes beriberi or Wernicke-Korsakoff syndrome, common in chronic alcohol use.

Folate ($B_9$)

A water-soluble vitamin that prevents neural-tube defects such as spina bifida; deficiency causes megaloblastic anemia without neurologic damage.

Vitamin $B_{12}$ (Cobalamin)

A vitamin found almost exclusively in animal products; deficiency causes megaloblastic anemia and neurologic symptoms, especially in vegans or those lacking intrinsic factor.

Intrinsic Factor

A substance secreted by gastric parietal cells required for the absorption of vitamin $B_{12}$; its absence causes pernicious anemia.

Niacin ($B_3$)

A water-soluble vitamin deficiency of which causes pellagra, characterized by the triad of dermatitis, diarrhea, and dementia.

Pyridoxine (Vitamin $B_6$)

A vitamin commonly supplemented during isoniazid therapy to prevent peripheral neuropathy.

Riboflavin ($B_2$)

Deficiency of this vitamin causes cheilosis (cracked lips), angular stomatitis, and a magenta-colored tongue.

Carbohydrate Energy Density

Supplies $4\,kcal/g$ and is the body's preferred source of immediate fuel for high-intensity exercise.

Protein Energy Density

Supplies $4\,kcal/g$ and provides amino acids required for collagen synthesis and tissue repair.

Fat Energy Density

The most concentrated source of energy at $9\,kcal/g$; it aids absorption of fat-soluble vitamins and cushions vital organs.

Alcohol Energy Density

Provides $7\,kcal/g$ and is considered 'empty' calories with little nutritional value.

Ketosis

A metabolic state occurring when carbohydrate intake is insufficient, causing the body to break down fat for fuel and produce ketone bodies.

Complete Proteins

Foods containing all nine essential amino acids, typically animal-based like eggs, milk, and fish.

Serum Albumin

A blood component that, when low due to protein deficiency, reduces plasma oncotic pressure and causes fluid shifts into tissues (edema).

Iodine

A trace mineral required for thyroid hormone synthesis; deficiency leads to goiter.

Zinc

A trace mineral essential for wound healing, immune function, and taste perception.

Fluoride

A trace mineral that strengthens tooth enamel and prevents dental caries.

Selenium

A trace mineral that acts as an antioxidant working closely with vitamin E.

Calcium

The most abundant mineral in the body and primary structural component of bones and teeth.

Potassium

An intracellular mineral; hyperkalemia (e.g., $6.2\,mEq/L$ or higher) can cause fatal cardiac dysrhythmias and peaked T waves.

Sodium

The major extracellular cation responsible for regulating extracellular fluid volume and osmotic balance.

Hyponatremia

A serum sodium level below $135\,mEq/L$, causing neurologic changes like confusion and headache from cellular swelling.

Phosphorus

A mineral that works in reciprocal balance with calcium to form the mineral matrix of bone as calcium phosphate.

Dietary Fiber

Found in whole grains and beans; promotes regular bowel movements, helps control blood glucose, and supports healthy cholesterol levels.

NPO

Nothing by mouth; the restriction of all food and fluids, including water, to reduce aspiration risk.

Clear Liquid Diet

Consists of transparent liquids that leave little residue, such as apple juice, gelatin, and black tea.

Full Liquid Diet

Includes all clear liquids plus opaque liquids and semi-liquids like milk, ice cream, and pudding.

Low-Residue Diet

A diet used for conditions like Crohn's disease that limits fiber by avoiding raw vegetables, nuts, seeds, and whole grains.

Pureed Diet

Consists of foods blended to a smooth, uniform, pudding-like consistency requiring no chewing.

Enteral Feeding Position

The head of the bed must be elevated $30$ to $45$ degrees during and after feeding to reduce reflux and aspiration risk.

Refeeding Syndrome

A complication of starting enteral feeding in malnourished clients characterized by a dangerous drop in phosphorus, potassium, and magnesium.

Total Parenteral Nutrition (TPN)

A hypertonic solution that must be administered through a central venous catheter.

10% Dextrose in Water ($D_{10}W$)

A solution hung as a temporary replacement if a TPN bag runs out to prevent rebound hypoglycemia.

Chin-tuck maneuver

A technique for clients with dysphagia where the chin is tucked toward the chest to narrow the airway entrance and protect it during swallowing.

Monosaccharides

The simplest form of carbohydrates that cannot be hydrolyzed further; examples include glucose and fructose.

Disaccharides

Carbohydrates composed of two monosaccharides; examples include sucrose and lactose.

Polysaccharides

Carbohydrates that are made up of more than two monosaccharides; examples include starch and cellulose.

Glycogen

A branched polysaccharide that serves as a primary storage form of glucose in animals.

Cellulose

A polysaccharide that is a major component of plant cell walls and is not digestible by humans.

Cholesterol

A type of fat found in the blood that is necessary for building cell membranes and producing hormones.

Saturated Fatty Acids

Fats that contain no double bonds in their fatty acid chains, typically solid at room temperature.

Unsaturated Fatty Acids

Fats that contain one or more double bonds in their fatty acid chains, typically liquid at room temperature.

Omega-3 Fatty Acids

A type of polyunsaturated fatty acid beneficial for heart health; found in fish and flaxseed.

Essential Fatty Acids

Fatty acids that cannot be synthesized by the body and must be obtained through diet; include omega-3 and omega-6.

Complete Proteins

Proteins that contain all nine essential amino acids; typically found in animal products.

Incomplete Proteins

Proteins that lack one or more essential amino acids; usually found in plant foods.

Antioxidants

Substances that protect cells from damage caused by free radicals, often found in fruits and vegetables.

Probiotics

Live beneficial bacteria that support gut health and are found in fermented foods.

Prebiotics

Non-digestible food ingredients that promote the growth of beneficial bacteria in the gut.

BMR (Basal Metabolic Rate)

The rate at which the body expends energy at rest to maintain basic physiological functions.

BMI (Body Mass Index)

A measure that uses height and weight to estimate body fat and categorize individuals as underweight, normal, overweight, or obese.

Hydration

The process of ensuring adequate fluid intake to maintain physiological balance in the body.

Electrolytes

Ions in body fluids that help regulate nerve and muscle function, fluid balance, and pH levels.

Micronutrients

Vitamins and minerals required in small amounts for various physiological functions and overall health.

Dietary Reference Intakes (DRIs)

A set of guidelines that provide recommendations on nutrient intake levels for optimal health.

Food Labels

Information found on food packaging that provides details about nutritional content, serving sizes, and ingredients.

Hydration

The process of ensuring adequate fluid intake to maintain physiological balance in the body.

Electrolytes

Ions in body fluids that help regulate nerve and muscle function, fluid balance, and pH levels.

Micronutrients

Vitamins and minerals required in small amounts for various physiological functions and overall health.

Dietary Reference Intakes (DRIs)

A set of guidelines that provide recommendations on nutrient intake levels for optimal health.

Food Labels

Information found on food packaging that provides details about nutritional content, serving sizes, and ingredients.