ATI Nutrition Proctored Exam Questions And Answers

ATI Nutrition Proctored Exam Questions And Answers Energy-yielding - ANS Carbs, fats, & proteins Carbs main function - ANS Provide energy 130g/day is the minimum amount 45-65% of calories 4cal/g of energy Monosaccharides - ANS Simple carbs such as glucose & fructose Disaccharides - ANS Simple carbs such as sucrose and lactose Polysaccharides - ANS Complex such as starches, fiber & glycogen Proteins - ANS Provided by plant and animal sources 9 amino acids Aids in tissue building 10% of intake 4cal/g of energy Complete Protein - ANS Comes from animal sources (cheese) Incomplete Protein - ANS Comes from plants Fat Sources - ANS Dark meat, poultry skin, dairy, added oils Saturated Fats - ANS Come from animal sources Unsaturated Fats - ANS Come from plant sourcces Fat - ANS 20-35% of intake 9cal/g of energy Children under the age of 2 need a higher amount to form brain tissue Water Soluble Vitamins - ANS Vitamins C & B Low Density Lipoproteins (LDLs) - ANS Carry cholesterol to the tissues BAD High Density Lipoproteins (HDLs) - ANS Good cholesterol Fat Soluble Vitamins - ANS A, D, E, & K Vitamin C Deficiency - ANS Causes scurvy Vitamin C Sources - ANS Oranges, lemons. tomatoes, peppers, green leafy vegetables and strawberries Vitamin B Deficiency - ANS Thiamin (b1)=beriberi Vitamin B6 Sources - ANS Organ meats and grains Folic Acid - ANS Prevention of neural tube defects in utero Examples: liver, dark green leafy veggies, citrus fruits, whole grains, and legumes Vitamin B12 - ANS Production of RBCs Found in animal sources such as beef liver and shellfish Clients who have liver disease... - ANS Should be careful not to take more than the daily recommended amount of fat soluble vitamins Vitamin D Deficiency - ANS Rickets