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NUR 110/111 > Basic Nutrition, C24; WB & > Flashcards

Basic Nutrition, C24; WB & Flashcards

Week/Module 8

1
Q

Liver, carrots, egg yolks, fortified milk are Vitamin _ sources.

A

A

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2
Q

Pork, liver, whole, enriched grains, legumes are Vitamin __/_________ sources.

A

B1/Thiamin

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3
Q

Milk, organ meats (for example, brain, kidneys, liver), enriched grains, green vegetables are Vitamin __/____________ sources.

A

B2/Riboflavin

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4
Q

Milk, organ meats (for example, brain, kidneys, liver), enriched grains, green vegetables are Vitamin __/_______ sources.

A

B3/Niacin

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5
Q

Meat (including organ meats), eggs, milk, cheese are Vitamin ___ sources.

A

B12

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6
Q

Green leafy vegetables, meats, whole grains are ______ _____ sources.

A

Folic Acid

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7
Q

Citrus fruits, broccoli, green peppers, strawberries, green leafy vegetables are ______ _____ sources.

A

Ascorbic Acid

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8
Q

Sunlight, fortified milk, fish liver oils are Vitamin _ sources.

A

D

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9
Q

Vegetable oils, wheat germ, whole grains are Vitamin _ sources.

A

E

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10
Q

Vegetable oils, wheat germ, whole grains, liver, green leafy vegetables, eggs are Vitamin _ sources.

A

K

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11
Q

Vitamin K assists with metabolism of Proteins necessary for normal blood _________.

A

clotting

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12
Q

Milk, cheese, canned fish with bones, green leafy vegetables are __________ sources.

A

Calcium

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13
Q

Milk, meat, nuts, peas, beans are __________ sources.

A

Phosphorus

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14
Q

Liver, lean meats, enriched & whole-grain breads, cheese, green leafy vegetables are ____ sources.

A

Iron

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15
Q

Table salt & seafood are ______ sources.

A

Iodine

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16
Q

Table salt is ________ source.

A

Sodium

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17
Q

Whole grains, fruits, green leafy vegetables are __________ sources.

A

Potassium

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18
Q

Green leafy vegetables, nuts, beans, grains are ___________ sources.

A

Magnesium

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19
Q

Vitamin _
Helps us to see in dim light
Keeps skin and mucous membranes healthy

A

A

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20
Q

Vitamin __/_________
Helps produce energy from Glucose
Assists with nerve function

A

B1/Thiamin

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21
Q

Vitamin __/___________ & __/_________
Assists with the metabolism of carbohydrates, protein, and fat

A

B2/Riboflavin, B3/Niacin

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22
Q

Vitamin ___
Assists with the formation of hemoglobin (the molecule that carries oxygen throughout the body) and red blood cells

A

B12

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23
Q

_____ _____
Assists with protein metabolism and the formation of red blood cells

A

Folic Acids

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24
Q

Vitamin _/_____ ______
Assists with tissue healing, building red blood cells, and iron absorption

A

C/Ascorbic Acid

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25
Vitamin _ Assists with the absorption of calcium and phosphorus to strengthen bones
D
26
Vitamin _ Assists with the formation of red blood cells Assists with the reproductive system
E
27
Vitamin _ Assists with metabolism of the proteins necessary for normal blood clotting
K
28
_______ Keeps the teeth and bones strong Assists with blood clotting Assists with nerve function and contraction of the heart and skeletal muscles
Calcium
29
___________ Keeps the teeth and bones strong Assists with the metabolism of carbohydrates, protein, and fat
Phosphorus
30
____ Used to produce hemoglobin (the molecule that carries oxygen throughout the body)
Iron
31
_________ Used by the thyroid gland to produce hormones for cell metabolism
Iodine
32
_______ & ___________ Assists with fluid balance, nerve function, and contraction of the heart and skeletal muscles
Sodium, Potassium
33
__________ Assists with bone and tooth formation, protein synthesis, and carbohydrate metabolism
Magnesium
34
Nutrition
taking in/using foods
35
Taking in/using foods is called __________.
Nutrition
36
The updated 2020–2025 Dietary Guidelines for Americans states that >.5 of U.S. population meets/exceeds total ______ & ______ recommendations, but _________, _______, & ______ intake remains too low to meet nutritional requirements.
protein, grain, vegetables, fruit, dairy
37
Nutrient
essential elements from food that body breaks down
38
_____________ are essential elements from food that body breaks down.
Nutrients
39
In terms of calories, ____ provides the most concentrated energy.
Fat
40
Fat _______ organs & helps us stay ______.
protects, warm
41
___________ are body's most basic source of fuel (Glucose).
Carbohydrates
42
Glucose
simple sugar; monosaccharide; body's most basic fuel source
43
________ helps body rebuild broken down tissue.
Protein
44
_________ contain amino acids, small molecules that are body's “building blocks” for cells.
Proteins
45
Protein contain _______ ______, small molecules that are body's “building blocks” for cells.
Amino Acids
46
_______ help provide in-body structure & regulates body processes.
Minerals
47
_____________ Carbohydrates must be broken down in to simple sugars so the body can use them.
Complex
48
Extra carbohydrates that are not used immediately as fuel are stored in _____ or converted to ___ & stored elsewhere in the body.
liver, fat
49
Ingestion
itaking food
50
intaking food is called ____________.
Ingestion
51
Digestion
breaking down food into Nutrients
52
Breaking down food into Nutrients is called __________.
Digestion
53
Absorption
transferring Nutrients from digestive tract to bloodstream
54
Transferring Nutrients from digestive tract to bloodstream is called _________.
Absorption
55
Metabolism
converting Nutrients into energy (which occurs in cells)
56
Converting Nutrients into energy (which occurs in cells) is called _____________.
Metabolism
57
9 foods protein is in:
milk, cheese red meat, bird poultry, fish eggs nuts legumes (dried peas, beans)
58
milk, cheese red meat, bird poultry, fish eggs nuts legumes (dried peas, beans) all contain ________.
Protein
59
Calcium _____________ bones.
strengthens
60
Vitamins can be dissolved in ________ or ________ (depending on Vitamin) &/or stored in the body.
water, oil/fat/lipid
61
_____ adds bulk to poop, & thus helps prevent bowel movement problems.
Fiber
62
The government recommends making ____ your plate fruits & vegetables (especially red, orange, & dark green vegetables).
half
63
The government recommends making at least half of your grains _____.
whole
64
The government recommends varying Protein by eating __________ twice weekly.
seafood
65
7 factors that influence one's eating habits:
religion culture geography finances kitchen skills food dis/likes appetite
66
Regular/House Diet
well-balanced; no restrictions on specific foods/condiments
67
A ________/______ Diet is well-balanced; no restrictions on specific foods/condiments.
Regular/House
68
Mechanical Diet
no foods that're hard to chew/digest
69
A ___________ Diet means no foods that're hard to chew/digest.
Mechanical
70
Mechanical Chopped Diet
foods cut in small pieces to make them easier to chew
71
A Mechanical ___________ Diet has foods cut in small pieces to make them easier to chew.
Chopped
72
Mechanical Soft Diet
ground up foods; no hard to chew/digest foods
73
A Mechanical ____ Diet has ground up foods; no hard to chew/digest foods.
Soft
74
Carbohydrate/CHO-Controlled Diet
contains limited carbohydrate amounts
75
______________/___-____________ Diet contains limited carbohydrate amounts.
Carbohydrate/CHO-Controlled
76
Clear Liquid Diet
substances that can be poured at room/body temperature & are transparent
77
_______ ______ Diet is made of substances that can be poured at room/body temperature & are transparent.
Clear Liquid
78
Milk ____ be consumed on a Clear Liquid Diet.
can't
79
Full Liquid Diet
Clear Liquid Diet + any food that can be poured at room/body temperature
80
____ ______ Diet includes Clear Liquid Diet + any food that can be poured at room/body temperature.
Full Liquid
81
Low Cholesterol Diet
low in Saturated Fats & Cholesterol
82
____ ____________ Diet is low in Saturated Fats & Cholesterol.
Low Cholesterol
83
Sodium-Restrict Diets _____ forbid all sodium consumption.
don't
84
According to OBRA regulations, dining with others ___ recommended.
is
85
3 consistencies for consumable liquid/fluid are:
Nectar Honey Pudding
86
Nectar consistency looks like a _____ when poured.
ribbon
87
Honey consistency is thicker than _______ consistency & thinner than ______ consistency.
Nectar, Honey
88
When poured, Honey consistency looks like a _______.
column
89
Pudding consistency "_____".
plops
90
Wearing a clothing protector is ___________ choice, so ask the person if s/he wants to wear one.
personal
91
Enteral Nutrition
placing food directly in stomach or intestines, eliminating need for chewing/swallowing
92
_________ Nutrition places food directly in stomach or intestines, eliminating need for chewing/swallowing.
Enteral
93
To help avoid regurgitation/aspiration, the bed's head is raised during Enteral Feeding & for >_h after.
1
94
Intravenous _________ isn't a complete nutrition source, but it's useful when one needs fluids.
Therapy
95
Enteral Feedings may be scheduled or continuous (through ________ Pump).
Infusion
96
In ________ ___________ Nutrition, nourishment is delivered into bloodstream through large catheter inserted into large vein near heart.
Total Parenteral
97
Enteral feeding tubes are inserted directly into the ___________ or ____________.
stomach, intestines
98
Nasogastric tubes are passed through _____, down _______, & into __________.
nose, throat, stomach
99
Gastrostomy tubes are inserted into stomach through _________ incision.
surgical
100
Jejunostomy tubes are inserted into ___________ through surgical incision.
Jejunum
101
Edema
too much fluid accumulation in tissues
102
NPO stands for ____ ___ __ & means nothing be mouth.
nils per os
103
Fluid Balance
fluid amount leaving body = fluid amount entering body
104
fluid amount leaving body = fluid amount entering body is called . . .
. . . Fluid Balance.
105
_ ounce = __ milliliters
1/30 ratio
106
Anorexia
appetite loss

NUR 110/111 (46 decks)

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