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nutrition > ch 1 > Flashcards

ch 1 Flashcards

1
Q

what are nutrients?

A

chemical substances necessary for life

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2
Q

what are the six categories of nutrients?

A

Carbohydrates (CHO)
Fats (lipids)
proteins
vitamins
minerals
water

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3
Q

where does the body obtain nutrients from?

A

while the body can make some smal amount, nutrients must be obtained from food

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4
Q

what are the nutrients only available in food called?

A

essetail nutrients

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5
Q

how many essential nutrients are there

A

40

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6
Q

function of 6 essential nutrients

A

organic nutirents (contain CHO)
- carb and fats : provide energy
- proteins : uild and repair body tissues/ provides energy
- vitamins: regulate body processess
- minerals: pregulate body processes
- water: regulates bodt processes

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7
Q

what type of nutrient needs to be broken down and what utrient are already in their simplest state?

A
  • organic needs to be broken down
  • inorganic are already in their sinplest state except water
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8
Q

what antioxidant vitamins help enhance immuen system? v

A

vitamin C, e, and beta-carotene

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9
Q

what is hunger?

A

physiological need for food

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10
Q

what is appetite

A

psychological desire for food based on pleasant memoreis

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11
Q

what happens when the body signals hunger

A

it indicates a decrease in blood glucose levels that suply body w energy

ignoring these signals makes hunger intense, thus leadng topoor food choices

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12
Q

what is nutrition the result of?

A

processes where the body takes in and uses food for growth, development, and maintenance of health (includes, digestion, absorption, and metabolism)

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13
Q

what is nutritional status

A

one’s physical condition

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14
Q

what does nutrtion determine?

A

height, weight, resistance to disease, lenght of one’s life, state of one’s physical and mental well-being

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15
Q

what does good nutrtion help with

A

shiiny hair, clear skin, clear eyes, erect posture, alter expressions, firm flesh, well developed bone structure

reg sleep and elimination habits
emotional health
stmaina
health appetite

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16
Q

what is malnutrition?

A

conditio where body doesnt recieve adequate supply of essential nutrients due to poor diet nintake or poor utilization of food

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17
Q

what is undernutrition

A

indv do not or cant eat enough essenial nutrients

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18
Q

nutrient deficiency

A

when a person lacks one or more nutirents over a period of time

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19
Q

primary v secndary nutrient deficiences

A

primary - inadequate dietary intake
secondary - something other than diet such as disease condition causing malabsorption

nutrient deficiences can result in malnutrition

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20
Q

how many americans lack access to healthy affordable fodo

A

29 million

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21
Q

definition of food desert

A

no grocey store within 1 mile of home in urban area or 10 mi if they live in rural area

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22
Q

those living in ____ neigborhoods seem to suffer the most diet-related diseae and obesity

A

lower income

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23
Q

what tracks the health and nutriotn nstatus of population

A

national health and nutriion examination survey

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24
Q

what is supersizing and impact on health

A

supersizing is large quanitieis of food in restaurants and fast food industries

for ppl who were encouraged to finish plate as chidlren they might feel compelled to finish plate

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25
Q

how much iron are full-term infants born with

A

to last 4 to 6 months

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26
Q

those at risk for iron deficiency

A
  • premies
  • underwt teens, teenage girls with menorraghia
  • women of childbear age
  • pregnant women
  • internal bleeding
    kidney dilaysis
    gastric bypass surgery
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27
Q

factors that influence intrution in eldery

A

depression
lonilness
lack of income
inability to shop
inability to prep meal
state of overall health

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28
Q

what is the cumulative effects of nutriotn

A

result of something (consumed) repeatedly over many years

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29
Q

what is the most common deficiecn disease in US

A

iron deficiency - lack of iron, can cause iron-deficiency anemia

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30
Q

what is the nutrient lacking in beriberi

A

thiamin

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31
Q

what is the nutrient lacking in night blindness

A

vitamin a

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32
Q

what is the nutrient lacking in goiter

A

iodine

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33
Q

what is the nutrient lacking in kwashiorkor

A

protein

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34
Q

what is the nutrient lacking in marasmus

A

all nutrients

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35
Q

what is the nutrient lacking in osteoporosis

A

calcium and vitamin d

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36
Q

what is the nutrient lacking in osteomalacia (adult rickets)

A

calcium vitamin d, phosphorous, magnesium, fluoride

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37
Q

what is the nutrient lacking in pellagra

A

niacin

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38
Q

what is the nutrient lacking in rickets

A

calcium and vitamin d

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39
Q

what is the nutrient lacking in scurvy

A

vitamin c

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40
Q

what is the nutrient lacking in xenophthalmia (blindness)

A

vitamin a

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41
Q

what does a proper nutrition assessment include

A

antrhopometric measurements, clinical exam, biochemical test, dietary-social history

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42
Q

what is the clinical sign for deficiency in iron, copper, zin, b12, b6, biotin

A

pallor, blue half circles beath eyes

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43
Q

what is the clinical sign for deficiency in protein

A

edema

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44
Q

what is the clinical sign for deficiency in vitamin a

A

bumpy gooseflesh

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45
Q

what is the clinical sign for deficiency in riboflavin

A

lesions at corners of mouth

46
Q

what is the clinical sign for deficiency in folic acid

A

glossitis

47
Q

what is the clinical sign for deficiency in vitamin c

A

numer “black and blue” splots and timy “pinprick” hemorrhages under skin

48
Q

what is the clinical sign for deficiency in carb, protein, cal

A

emaciaition

49
Q

what is the clinical sign for deficiency in virmin dm calculm

A

poorl shaped bones or teethl delayed appearace of teeth in children

50
Q

what is the clinical sign for deficiency in vitamin k

A

slow clotting time of blood

51
Q

what is the clinical sign for deficiency in niacin

A

inisual nervousness, dermatitis, diarrhea in som client

52
Q

what is the clinical sign for deficiency in calcium, potassium sodium

A

tetany

53
Q

what is the clinical sign for deficiency in iodine

A

goiter

54
Q

what is the clinical sign for deficiency in fat (linoleic acid)

A

eczemA

55
Q

what does BUN indicate

A

renal failure, insufficient renal blood supply, or blockage of urinary tract

56
Q

what does creatine used for

A

renal function, muscle mass loss

57
Q

what do albumin and prealbumin indicate

A

used to be indicators of malnutrtion, not research shows they indicate severity of inflammation response

58
Q

what are the six standards to diagnose adult malnutrtion according to acaemy of nutrition and dietetics

A
  • insufficent energy intake
  • weight los
  • loss of muscle mass
  • loss of subcutaneous fat
  • localized or gen fluid aculimiation
  • diminshed functional status measured by handgrip strength
59
Q

what is 24 hour recall

A
  • clinent interviewed by dietian lists type of, amoutns, and prep for all fod eat in 24 hours prior to admission
60
Q

what is food diary

A

all foods eaten in 3-4 day period

61
Q

what is the best way to deetermine if nutreitn intake is appropriate

A

computer analusis of diet

62
Q

__ to ___% of premature deaths can be prevented

A

20 to 40%

63
Q

five major causes of death among adults in the United States

A

Heart disease, cancer, unintentional injuries, chronic (recurring) lower respira-tory diseases, and stroke

64
Q

Lifestyle choices account for more than________ of the factors con-tributing to disease.

A

half

65
Q

lifestyle choices examples

A

decisions about the foods you eat, seat belt use,
texting while driving, alcohol consumption, use of drugs, stress management, and exercise.

66
Q

poor environmental quality may be responsible for ___ to ____% of all cancers.

A

4 percent to 19 percent

67
Q

what is environmemtal quality

A

state of the physical world around you. It relates to the safety of the water you drink, the air you breathe, and the food you eat, as well as your exposure to the elements, such as the sun’s ultraviolet rays.

68
Q

what plays a role in most of the leading causes of death?

A

Inherited factors

69
Q

eating pattern

A

s all of the foods and beverages you routinely consume over time, or your dietary intake. The terms diet or dietary pattern are often used interchangeably with the term eating pattern

70
Q

The percentage of overweight youth has more than ______ in the last 20 years.

A

doubled

71
Q

Now, ____ percent of youth ages 12 to 19 are obese.

A

21

72
Q

More than ___ of youth are overweight or obese.

A

one-third

73
Q

An estimated ___ percent of adults age 20 and older are overweight.

A

73.6

74
Q

Over____ percent of adults are considered obese.

A

36

75
Q

Approximately____ percent of people in the United States have eating patterns that do not meet the recommended dietary guidelines.

A

40

76
Q

Americans continue to consume more than _____ percent of their calories from added sugars and saturated fats, mostly through heavily processed fast foods and snacks.

A

50

77
Q

life expectancy in US

A

78.8 years

78
Q

kwanzaa holiday foods

A

peanut soup, roasted chicken, and sweet potato pie

79
Q

Mardi Gras foods

A

jambalaya, red beans and rice, and king cake

80
Q

A Japanese food tradition on New Year’s Day

A

eat black beans

81
Q

Jewish New Year food

A

serve apples and honey

82
Q

orthodox jews food taboos

A

forbid the eating of pork and shellfish.

They also specify that meat and dairy foods may not be stored, prepared, or eaten together.

kosher

83
Q

Over 50 percent of added sugars in the typical US teen’s diet are from ____________________

A

soft drinks, fruit drinks, and sport/ energy drinks.

84
Q

how many commericals do young people see in a year

A

40,000 commercials

85
Q

what are more than half of television commercials for?

A

foods high in calories, sugar, fat, and salt

86
Q

what do foods do people associate with maleness

A

hardy foods, such as steak and potatoes

87
Q

what foods do ppl associate with feminity

A

dainty foods, such as parfaits and quiches.

88
Q

resources required for crop production

A
  • fertile soil; * adequate water supply; * favorable climate; * technical knowledge; and * human energy.
89
Q

what foods grow well in Andes Mountains of South America

A

potatoeos; thus potatoes are a staple in the diet of those living in Andes extend, including Chile, Peru, and Bolivia

90
Q

staple food

A

food that is eaten routinely and supplies a large portion of the calories people need to maintain health.

91
Q

staple food in asia

A

rice

92
Q

staple food in western europe and US

A

wheat

93
Q

staple food of south america

A

corn

94
Q

staple food of russia

A

rye

95
Q

what is the largest use of freshwater

A

agriculture

96
Q

netically modified (GM) foods

A

“foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally.”

97
Q

aseptic packaging

A

A packaging technology that preserves quality and extends the shelf life of food.

This process involves packing sterile food into sterile containers.

Done in a sterile atmosphere.

Bacteria cannot grow in aseptic pack-ages.

Therefore, food in aseptic packaging does not need to be refrigerated to remain wholesome.

98
Q

Why causes ___% of crops to be lost to spoilage and contaminated in poor countries?

A

40% is lost to lack of resources to build food-processing plants and store food safely

99
Q

Worldwide, nearly a billion people go hungry while approximately_______- of the food produced is lost to spoilage or is thrown away. W

A

one-third

100
Q

common misbeliefs about food

A
  • Certain foods have magical powers.
  • Taking vitamin and mineral supplements eliminates the need to eat nutritious foods.
  • Foods grown without chemical pesticides have greater nutritional value than other foods.
  • Certain foods can cure diseases.
101
Q

macronutrients

A

needed in relatively large amounts and include carbohy-drates, protein, lipids, and water.

102
Q

micronutrients

A

smaller amounts of vitamins and minerals,

103
Q

how many chemical elements involved in health and nutrition

A

25

104
Q

what is a kilocalorie

A

amt of energy to raise 1kg of water 1C

105
Q

how many taste buds in moth?

A

10,000

106
Q

saliva composition

A

99% water and some other chremicals like salivary amyase (breaks down carb)

107
Q

role o saliva

A

break-down of starches
Without saliva, your mouth is dry and food seems to have little taste.
Saliva moistens, softens, and dissolves food.
It also helps cleanse the teeth and neutralize (counterbalance) mouth acids

108
Q

most basic parts of fats

A

Fatty acids, glycerol, and monoglycerides

109
Q

2020-2025 dietary guidelines 4 guildeines

A
  • follow healthy dietary pattern at every stage of life
  • customize and enjoy nutrient dense foods and beverage choices that reflect a personal preference, cultural traditions, budgetary considerations
  • focus on meeting food group needs w nutrient-dnese foods and beverages while staying within caloric limit
  • limit food and beverages high in added sugar, sat fat, sodium, and alc beverages
110
Q

nutrient dense meaning

A

provide vitamins, minerals, and other health-promoting components and have little or no saturated fats, added sugars, and sodium.

111
Q
A

nutrition (21 decks)

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