Reference no: EM131680079

1. What is xerostomia? How would it affect nutrition?

2. What is dysphagia? Name 3 medical conditions that could cause it.

3. If a patient has dysphagia, what type of dietary change would help?

4. Impaired lower esophageal sphincter tone leads to what condition? Name 2 risk factors for it.

5. How does the stomach and small intestine protect itself from the acid?

6. Where do most ulcers occur?

7. What is Helicobacter pylori?

8. Define steatorrhea.

9. Crohn's disease often leads to what mineral deficiency? Why?

10. Elemental formula means what?

11. What is refeeding syndrome?

12. What is the difference between diverticulosis and diverticulitis? What is the universal nutritional recommendation to prevent both?

13. Celiac disease is insensitivity to what protein? What 3 dietary sources should be avoided?

14. What is cirrhosis? Name 3 causes.

15. Where is bile made? Stored? Released?

16. Omega-3 fatty acids (Fish oil) is an effective technique in lowering what cardiovascular risk factor?

17. Cholesterol is made where in the body? In the diet, does it come from plant or animal origin or both?

18. What levels of HDL are consider higher risk? Lower risk? What 2 lifestyle changes can improve it?

19. Name three non-modifiable risk factors for heart disease?

20. TLC diet lists many recommendations. What percentage should fat be? How much cholesterol in a day? What percentage of trans fatty acids?

21. Where is the antidiuretic hormone made? What organ does it affect? 

22. Where is aldosterone made? What mineral does it affect?

23. What does DASH stand for?

24. Name 2 modifiable risk factors for Type II diabetes?

25. What is macrosomia?

26.  What hormone works opposite of insulin?

27. Ketones come from the breakdown of what?

28. Name 3 organs that are affected by diabetes and how?

29. Are low carbohydrate diets recommended for diabetes? Explain why or why not?

30. What is the duration of long acting insulin?