[1] INTRODUCTION TO NUTRITION Flashcards
The study of food in relation to health
Nutrition
- The science of food (nutrients and other substances)
Nutrition
Nutrition is the action, interaction and balance in relation to ________
health and diseases
Nutrition is a process by which an organism:
(1) i_____
(2) d_____
(3) a_____
(4) t_____
(5) u_____
(6) e_____
(1) ingests
(2) digests
(3) absorbs
(4) transports
(5) utilizes
(6) excretes
- Any substance, organic or inorganic
- Nourishes the body
- Building and repairing tissues
- Supplying heat and energy
- Regulating bodily processes
Food
Food is any substance, organic or inorganic that:
- nourishes the _____
- building and repairing _____
- supplying _____
- regulating _____
(1) body
(2) tissues
(3) heat and energy
(4) bodily processes
A chemical component needed by the body
- to provide energy
- to build and repair tissues
- to regulate life processes
Nutrient
A condition of the body resulting from the utilization of essential nutrients
NUTRITIONAL STATUS
Body has adequate supply of essential nutrients efficiently utilized growth and good health are maintained at the highest possible level
OPTIMUM OR GOOD NUTRITION
A nutrient is a chemical component needed by the body
- to provide _____
- to build and repair _____
- to regulate _____
(1) energy
(2) tissues
(3) life processes
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)
MALNUTRITION
The under consumption of energy or nutrients based on Recommended Dietary Allowances (RDA) and Dietary References Intake (DRI) values
UNDERNUTRITION
- 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
OVERNUTRITION
Means low weight-for-height
WASTING
Means low height-for-age
STUNTING
Means low weight-for-age
UNDERWEIGHT
Like nursing, the study of food & nutrition is ________
“a science and an art”
NUTRITION CONCEPTS
1. Essential nutrients are needed throughout life; only the _____ needed change
amounts of nutrients
NUTRITION CONCEPTS
2. ______ contains all the essential nutrients in amounts needed for optimum health
No single food
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
Good nutrition
NUTRITION CONCEPTS
4. Proper nutrition means that all the essential nutrients are ______ to maintain optimal health and well-being.
supplied and utilized in adequate balance
NUTRITION CONCEPTS
5. Most people are interested in how to be assured that they get the proper nutrients in the amounts needed from ______
daily meals and snacks
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 ______
(1) energy
(2) body tissues
(3) body processes
NUTRITION CONCEPTS
7. All of the nutrient most of us need can be obtained by eating a _______
variety of different types of foods
NUTRITION CONCEPTS
8. ______ is the most important nutrient
Water
An easy way to remember the relative distribution of the six groups of nutrients is the ______
“60-20-20 Rule”
NUTRITION CLASSIFICATION
1. According to ______
- Body-Building
- Energy Giving
- Regulator of Bodily Processes
FUNCTION
NUTRITION CLASSIFICATION
2. According to _____
a. Organic – carbon-containing compounds
EX. CHON, Fat, CHO & vitamins
b. Inorganic – w/out carbon
EX. minerals and water
CHEMICAL NATURE
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) Organic
(b) Inorganic
NUTRITION CLASSIFICATION
3. According to _____
- Physiologically essential
- Dietary essential
ESSENTIALITY
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
CONCENTRATION
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) MACRO
(b) MICRO
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. AGE
b. SEX
c. BODY SIZE
d. PHYSICAL ACTIVITY
e. STATE OF HEALTH
f. SPECIFIC PHYSIOLOGICAL CONDITIONS
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. Careful planning
b. Caloric control
c. Adequate and well-balanced diet is obtainable
Main source of energy
Carbohydrates (330 g daily)
Major structural building blocks
Protein (100 g daily)
Energy storage; synthesis and repair of cell parts
Fat (75 g daily)
Solvent; lubricant; medium for transport and temperature regulation
Water (2000 g / 2 L / 8 Glasses daily)
Enable chemical reactions in the body
Vitamins (<300 mg daily)
Aid enzyme function; electrical balance generate nerve impulses; bone structure
Minerals (5-10 g dialy)
The Scope of Nutrition & ItsRelationship to other Disciplines
1. P______
2. B______
3. B______
- Physical science
- Biological science
- Behavioral science
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) lines of communication
(b) diet
(c) mealtimes
(d) Observing, recording and reporting
(e) home care
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) educational approach
(b) necessary adjustment
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) Nutrition education program
(b) eating problems
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) practical nutrition
(b) food preparation
(c) low cost food
