List the nutritional contributions of the five food groups in the USDA Food Patterns
What will be an ideal response?
Fruits contribute folate, vitamin A, vitamin C, potassium, and fiber. Vegetables contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber. Grains contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber. Protein foods contribute protein, essential fatty acids, niacin, thiamin, vitamin B6, vitamin B12, iron, magnesium, potassium, and zinc. Milk and milk products contribute protein, riboflavin, vitamin B12, calcium, potassium, and, when fortified, vitamin A and vitamin D. Oils are not a food group, but they are important because they contribute vitamin E and essential fatty acids.
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Which of the following is related to the quality of a food protein?
a. Essential amino acid balance b. Nonessential amino acid balance c. Total amino acids per gram of food d. Quantity of nonessential amino acids that can be converted to glucose
Following acute kidney injury, protein is usually restricted to about _____ grams of protein per kilogram of body weight per day for those patients who are not on dialysis
a. 0.2-0.5 b. 0.4-0.8 c. 0.8-1.0 d. 1.0-1.5 e. 1.5-1.8
In the buffering system, CO2 + H2O H2CO3 H+ + HCO3-, which component acts as the acid?
a. CO2 b. H+ c. HCO3- d. H2CO3
Which statement does not describe feeding tubes? a. They are all the same diameter
b. They come in a variety of lengths. c. They are soft and flexible. d. They come with special characteristics for specific purposes. e. They allow the administration of water or medications during feedings.