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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
Q

Vitamin _
Assists with the absorption of calcium and phosphorus to strengthen bones

A

D

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26
Q

Vitamin _
Assists with the formation of red blood cells
Assists with the reproductive system

A

E

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27
Q

Vitamin _
Assists with metabolism of the proteins necessary for normal blood clotting

A

K

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28
Q

_______
Keeps the teeth and bones strong
Assists with blood clotting
Assists with nerve function and contraction of the heart and skeletal muscles

A

Calcium

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29
Q

___________
Keeps the teeth and bones strong
Assists with the metabolism of carbohydrates, protein, and fat

A

Phosphorus

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30
Q

____
Used to produce hemoglobin (the molecule that carries oxygen throughout the body)

A

Iron

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31
Q

_________
Used by the thyroid gland to produce hormones for cell metabolism

A

Iodine

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32
Q

_______ & ___________
Assists with fluid balance, nerve function, and contraction of the heart and skeletal muscles

A

Sodium, Potassium

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33
Q

__________
Assists with bone and tooth formation, protein synthesis, and carbohydrate metabolism

A

Magnesium

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34
Q

Nutrition

A

taking in/using foods

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35
Q

Taking in/using foods is called __________.

A

Nutrition

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36
Q

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.

A

protein, grain, vegetables, fruit, dairy

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37
Q

Nutrient

A

essential elements from food that body breaks down

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38
Q

_____________ are essential elements from food that body breaks down.

A

Nutrients

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39
Q

In terms of calories, ____ provides the most concentrated energy.

A

Fat

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40
Q

Fat _______ organs & helps us stay ______.

A

protects, warm

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41
Q

___________ are body’s most basic source of fuel (Glucose).

A

Carbohydrates

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42
Q

Glucose

A

simple sugar; monosaccharide; body’s most basic fuel source

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43
Q

________ helps body rebuild broken down tissue.

A

Protein

44
Q

_________ contain amino acids, small molecules that are body’s “building blocks” for cells.

A

Proteins

45
Q

Protein contain _______ ______, small molecules that are body’s “building blocks” for cells.

A

Amino Acids

46
Q

_______ help provide in-body structure & regulates body processes.

A

Minerals

47
Q

_____________ Carbohydrates must be broken down in to simple sugars so the body can use them.

A

Complex

48
Q

Extra carbohydrates that are not used immediately as fuel are stored in _____ or converted to ___ & stored elsewhere in the body.

A

liver, fat

49
Q

Ingestion

A

itaking food

50
Q

intaking food is called ____________.

A

Ingestion

51
Q

Digestion

A

breaking down food into Nutrients

52
Q

Breaking down food into Nutrients is called __________.

A

Digestion

53
Q

Absorption

A

transferring Nutrients from digestive tract to bloodstream

54
Q

Transferring Nutrients from digestive tract to bloodstream is called _________.

A

Absorption

55
Q

Metabolism

A

converting Nutrients into energy (which occurs in cells)

56
Q

Converting Nutrients into energy (which occurs in cells) is called _____________.

A

Metabolism

57
Q

9 foods protein is in:

A

milk, cheese
red meat, bird poultry, fish
eggs
nuts
legumes (dried peas, beans)

58
Q

milk, cheese
red meat, bird poultry, fish
eggs
nuts
legumes (dried peas, beans)

all contain ________.

A

Protein

59
Q

Calcium _____________ bones.

A

strengthens

60
Q

Vitamins can be dissolved in ________ or ________ (depending on Vitamin) &/or stored in the body.

A

water, oil/fat/lipid

61
Q

_____ adds bulk to poop, & thus helps prevent bowel movement problems.

A

Fiber

62
Q

The government recommends making ____ your plate fruits & vegetables (especially red, orange, & dark green vegetables).

A

half

63
Q

The government recommends making at least half of your grains _____.

A

whole

64
Q

The government recommends varying Protein by eating __________ twice weekly.

A

seafood

65
Q

7 factors that influence one’s eating habits:

A

religion
culture
geography
finances
kitchen skills
food dis/likes
appetite

66
Q

Regular/House Diet

A

well-balanced; no restrictions on specific foods/condiments

67
Q

A ________/______ Diet is well-balanced; no restrictions on specific foods/condiments.

A

Regular/House

68
Q

Mechanical Diet

A

no foods that’re hard to chew/digest

69
Q

A ___________ Diet means no foods that’re hard to chew/digest.

A

Mechanical

70
Q

Mechanical Chopped Diet

A

foods cut in small pieces to make them easier to chew

71
Q

A Mechanical ___________ Diet has foods cut in small pieces to make them easier to chew.

A

Chopped

72
Q

Mechanical Soft Diet

A

ground up foods; no hard to chew/digest foods

73
Q

A Mechanical ____ Diet has ground up foods; no hard to chew/digest foods.

A

Soft

74
Q

Carbohydrate/CHO-Controlled Diet

A

contains limited carbohydrate amounts

75
Q

______________/___-____________ Diet contains limited carbohydrate amounts.

A

Carbohydrate/CHO-Controlled

76
Q

Clear Liquid Diet

A

substances that can be poured at room/body temperature & are transparent

77
Q

_______ ______ Diet is made of substances that can be poured at room/body temperature & are transparent.

A

Clear Liquid

78
Q

Milk ____ be consumed on a Clear Liquid Diet.

A

can’t

79
Q

Full Liquid Diet

A

Clear Liquid Diet + any food that can be poured at room/body temperature

80
Q

____ ______ Diet includes Clear Liquid Diet + any food that can be poured at room/body temperature.

A

Full Liquid

81
Q

Low Cholesterol Diet

A

low in Saturated Fats & Cholesterol

82
Q

____ ____________ Diet is low in Saturated Fats & Cholesterol.

A

Low Cholesterol

83
Q

Sodium-Restrict Diets _____ forbid all sodium consumption.

A

don’t

84
Q

According to OBRA regulations, dining with others ___ recommended.

A

is

85
Q

3 consistencies for consumable liquid/fluid are:

A

Nectar
Honey
Pudding

86
Q

Nectar consistency looks like a _____ when poured.

A

ribbon

87
Q

Honey consistency is thicker than _______ consistency & thinner than ______ consistency.

A

Nectar, Honey

88
Q

When poured, Honey consistency looks like a _______.

A

column

89
Q

Pudding consistency “_____”.

A

plops

90
Q

Wearing a clothing protector is ___________ choice, so ask the person if s/he wants to wear one.

A

personal

91
Q

Enteral Nutrition

A

placing food directly in stomach or intestines, eliminating need for chewing/swallowing

92
Q

_________ Nutrition places food directly in stomach or intestines, eliminating need for chewing/swallowing.

A

Enteral

93
Q

To help avoid regurgitation/aspiration, the bed’s head is raised during Enteral Feeding & for >_h after.

A

1

94
Q

Intravenous _________ isn’t a complete nutrition source, but it’s useful when one needs fluids.

A

Therapy

95
Q

Enteral Feedings may be scheduled or continuous (through ________ Pump).

A

Infusion

96
Q

In ________ ___________ Nutrition, nourishment is delivered into bloodstream through large catheter inserted into large vein near heart.

A

Total Parenteral

97
Q

Enteral feeding tubes are inserted directly into the ___________ or ____________.

A

stomach, intestines

98
Q

Nasogastric tubes are passed through _____, down _______, & into __________.

A

nose, throat, stomach

99
Q

Gastrostomy tubes are inserted into stomach through _________ incision.

A

surgical

100
Q

Jejunostomy tubes are inserted into ___________ through surgical incision.

A

Jejunum

101
Q

Edema

A

too much fluid accumulation in tissues

102
Q

NPO stands for ____ ___ __ & means nothing be mouth.

A

nils per os

103
Q

Fluid Balance

A

fluid amount leaving body = fluid amount entering body

104
Q

fluid amount leaving body = fluid amount entering body

is called . . .

A

. . . Fluid Balance.

105
Q

_ ounce = __ milliliters

A

1/30 ratio

106
Q

Anorexia

A

appetite loss

NUR 110/111 (46 decks)

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