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NR-NUR125 | Nutrition and Diet Therapy > [1] INTRODUCTION TO NUTRITION > Flashcards

[1] INTRODUCTION TO NUTRITION Flashcards

1
Q

The study of food in relation to health

A

Nutrition

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2
Q
  • The science of food (nutrients and other substances)
A

Nutrition

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3
Q

Nutrition is the action, interaction and balance in relation to ________

A

health and diseases

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4
Q

Nutrition is a process by which an organism:
(1) i_____
(2) d_____
(3) a_____
(4) t_____
(5) u_____
(6) e_____

A

(1) ingests
(2) digests
(3) absorbs
(4) transports
(5) utilizes
(6) excretes

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5
Q
  • Any substance, organic or inorganic
  • Nourishes the body
  • Building and repairing tissues
  • Supplying heat and energy
  • Regulating bodily processes
A

Food

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6
Q

Food is any substance, organic or inorganic that:
- nourishes the _____
- building and repairing _____
- supplying _____
- regulating _____

A

(1) body
(2) tissues
(3) heat and energy
(4) bodily processes

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7
Q

A chemical component needed by the body
- to provide energy
- to build and repair tissues
- to regulate life processes

A

Nutrient

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7
Q

A condition of the body resulting from the utilization of essential nutrients

A

NUTRITIONAL STATUS

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7
Q

Body has adequate supply of essential nutrients efficiently utilized growth and good health are maintained at the highest possible level

A

OPTIMUM OR GOOD NUTRITION

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8
Q

A nutrient is a chemical component needed by the body
- to provide _____
- to build and repair _____
- to regulate _____

A

(1) energy
(2) tissues
(3) life processes

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9
Q

Condition of the body resulting from lack of one or more essential nutrients (nutritional deficiency)

May be due to an excessive nutrient supply to the point of creating toxic or harmful effects (overnutrition and hypervitaminosis)

A

MALNUTRITION

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10
Q

The under consumption of energy or nutrients based on Recommended Dietary Allowances (RDA) and Dietary References Intake (DRI) values

A

UNDERNUTRITION

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11
Q
  • Consumption of too many nutrients and too many energy compared w/ Dietary References Intake (DRI) levels
  • Can also lead to malnutrition
  • Usually results in overweight or obesity
A

OVERNUTRITION

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12
Q

Means low weight-for-height

A

WASTING

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13
Q

Means low height-for-age

A

STUNTING

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14
Q

Means low weight-for-age

A

UNDERWEIGHT

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15
Q

Like nursing, the study of food & nutrition is ________

A

“a science and an art”

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16
Q

NUTRITION CONCEPTS
1. Essential nutrients are needed throughout life; only the _____ needed change

A

amounts of nutrients

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17
Q

NUTRITION CONCEPTS
2. ______ contains all the essential nutrients in amounts needed for optimum health

A

No single food

18
Q

NUTRITION CONCEPTS
3. ______ is essential for the ff:
- Growth
- Normal organ development and functioning
- Normal reproduction
- Maintenance and replacement of worn-out cells and tissues
- Optimum activity level and working efficiency
- Resistance to infection and disease
- The ability to repair bodily damage and injury

A

Good nutrition

19
Q

NUTRITION CONCEPTS
4. Proper nutrition means that all the essential nutrients are ______ to maintain optimal health and well-being.

A

supplied and utilized in adequate balance

20
Q

NUTRITION CONCEPTS
5. Most people are interested in how to be assured that they get the proper nutrients in the amounts needed from ______

A

daily meals and snacks

21
Q

NUTRITION CONCEPTS
6. Nutrients are important chemical subs. that work together and interact with the body chemicals to perform one or more of the following functions;
1) furnish fuel needed for _____
2) provide materials to build, repair,
and maintain _____;
3) supply substances that function in
the regulation of ______

A

(1) energy
(2) body tissues
(3) body processes

22
Q

NUTRITION CONCEPTS
7. All of the nutrient most of us need can be obtained by eating a _______

A

variety of different types of foods

23
Q

NUTRITION CONCEPTS
8. ______ is the most important nutrient

A

Water

24
Q

An easy way to remember the relative distribution of the six groups of nutrients is the ______

A

“60-20-20 Rule”

25
Q

NUTRITION CLASSIFICATION
1. According to ______
- Body-Building
- Energy Giving
- Regulator of Bodily Processes

A

FUNCTION

26
Q

NUTRITION CLASSIFICATION
2. According to _____
a. Organic – carbon-containing compounds
EX. CHON, Fat, CHO & vitamins
b. Inorganic – w/out carbon
EX. minerals and water

A

CHEMICAL NATURE

27
Q

NUTRITION CLASSIFICATION
2. According to CHEMICAL NATURE
a. _____ – carbon-containing compounds
EX. CHON, Fat, CHO & vitamins
b. _____ – w/out carbon
EX. minerals and water

A

(a) Organic
(b) Inorganic

28
Q

NUTRITION CLASSIFICATION
3. According to _____
- Physiologically essential
- Dietary essential

A

ESSENTIALITY

29
Q

NUTRITION CLASSIFICATION
4. According to _____
MACRO - CHON, CHO, fats & water
– present in large amounts in body

MICRO - vitamins and trace minerals
– should be above 50 parts/million or above
0.005% of body weight

A

CONCENTRATION

30
Q

NUTRITION CLASSIFICATION
4. According to CONCENTRATION
a. _______ - CHON, CHO, fats & water
– present in large amounts in body
b. _______ - vitamins and trace minerals
– should be above 50 parts/million or above
0.005% of body weight

A

(a) MACRO
(b) MICRO

31
Q

NUTRITION CLASSIFICATION
5. All persons need the same kind of nutrients but the amounts vary according to factors like:
a. A___
b. S___
c. B___
d. P___
e. S___
f. S___

A

a. AGE
b. SEX
c. BODY SIZE
d. PHYSICAL ACTIVITY
e. STATE OF HEALTH
f. SPECIFIC PHYSIOLOGICAL CONDITIONS

32
Q

NUTRITION CLASSIFICATION
6. Each nutrient has specific use for the body. No natural foods by itself has all the nutrient that one needs.
a. C_____
b. C_____
c. A_____

A

a. Careful planning
b. Caloric control
c. Adequate and well-balanced diet is obtainable

33
Q

Main source of energy

A

Carbohydrates (330 g daily)

34
Q

Major structural building blocks

A

Protein (100 g daily)

35
Q

Energy storage; synthesis and repair of cell parts

A

Fat (75 g daily)

36
Q

Solvent; lubricant; medium for transport and temperature regulation

A

Water (2000 g / 2 L / 8 Glasses daily)

37
Q

Enable chemical reactions in the body

A

Vitamins (<300 mg daily)

38
Q

Aid enzyme function; electrical balance generate nerve impulses; bone structure

A

Minerals (5-10 g dialy)

39
Q

The Scope of Nutrition & ItsRelationship to other Disciplines
1. P______
2. B______
3. B______

A
  1. Physical science
  2. Biological science
  3. Behavioral science
40
Q

ROLE OF NURSES IN THE PROMOTION OF NUTRITION
1. In the Hospital
- Maintaining (a) ______ with the doctors and dietician
- Interpret the (b) ______ to the patient
- Assisting patient at (c) ______
- (d) ______ patient’s response
- Planning for (e) _____.

A

(a) lines of communication
(b) diet
(c) mealtimes
(d) Observing, recording and reporting
(e) home care

41
Q

ROLE OF NURSES IN THE PROMOTION OF NUTRITION
2. Out Patient/Clinic Nurse
- Helps in the selection of adequate and appropriate diet by using (a) _____ which the patient understand and accepts.
- In each clinic visit, help the patient gradually to make (b) _____

A

(a) educational approach
(b) necessary adjustment

42
Q

ROLE OF NURSES IN THE PROMOTION OF NUTRITION
3. In School
- (a) _______ begin from kindergarten until secondary schooling.
- May be able to help the mother when a child needs guidance or has (b) _______

A

(a) Nutrition education program
(b) eating problems

43
Q

ROLE OF NURSES IN THE PROMOTION OF NUTRITION
4. CHN Nurse
- Carry (a) _____ to many homes (evaluation of individual food habits)
- Instruct on (b) _____
- Guides housekeeper in the selection of (c) _____

A

(a) practical nutrition
(b) food preparation
(c) low cost food

NR-NUR125 | Nutrition and Diet Therapy (10 decks)

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