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Nutrition Intervention > CH 1 Food, Nutrition, and Health > Flashcards

CH 1 Food, Nutrition, and Health Flashcards

1
Q

why is nutrition important

A
  1. for our own health, 2. for health/wellbeing of clients/patients
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2
Q

nutrition

A

study of food people eat and how body uses it

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3
Q

nutrition science

A

body of scientific knowledge that governs nutritional requirements for growth activity, reproduction, and maintenance

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4
Q

dietetics

A

health profession that applies nutrition science to promotes health and treat disease

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5
Q

registered dietitian

A

clinical nutrition specialist, registered dietitian, or public health nutritionist

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6
Q

health promotion

A

active engagement in behaviors or programs that advance positive well being

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7
Q

health

A

state of optimal physical, mental, and social well-being

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8
Q

wellness

A

full development of potential for all people in their environments

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9
Q

nutrition and weight status goals

A

promote healthy food access, improve presence of nutrition in health care, improve healthy weight status, reduce food insecurity, improve food consumption

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10
Q

preventative health

A

you identify the risk factors and eliminate/reduce them

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11
Q

traditional health

A

change symptoms of illness/disease that already exist

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12
Q

signs of good nutrition

A
  • well developed body
  • ideal weight to height body composition
  • good muscle development
  • smooth/clear skin
  • glossy hair
  • clear/bright eyes
  • mentally/physically alert
  • normal appetite/digestion
  • positive outlook on life
  • ability to resist disease
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13
Q

functions of nutrients

A
  • provide energy
  • build tissue
  • regulate metabolic process
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14
Q

metabolism

A

sum of all body processes that accomplish life sustaining tasks

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15
Q

what is energy measured in?

A

kilocalories

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16
Q

no (. ) works (. )

A

no nutrient works alone

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17
Q

3 energy yielding nutrients

A

carbohydrates, fats, proteins

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18
Q

essential nutrient

A

nutrient that is obtained from food because body cant make sufficient quantity

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19
Q

non essential nutrient

A

can be made by body by means of other nutrients; not essential to eat

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20
Q

energy yielding nutrient

A

nutrients that break down to yield energy within body

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21
Q

6 essential nutrients

A

carbohydrate, fat, protein, vitamins, minerals, water

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22
Q

function of carbohydrates

A

provide primary/preferred fuel and maintain body’s reserve store of quick energy

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23
Q

energy from carbohydrates is stored as

A

glycogen

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24
Q

recommended intake for carbohydrates

A

4 kcal/g; 45-65% kcal

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25
Q

examples of carbohydrates

A

starches, sugars, fruits, vegetables, milk, honey, corn syrup

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26
Q

function of fats

A

secondary storage of energy and 2/3 come from plant source

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27
Q

recommended intake for fats

A

9 kcal/g; 20-30% kcal

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28
Q

examples of fats

A

oil, avocado, egg, meat, milk

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29
Q

function of proteins

A

preserved for critical functions like structure, enzyme, hormone production and fluid balance; used for energy when body doesn’t get sufficient amounts from fat or carbs

30
Q

recommended intake of proteins

A

4kcal/g; 10-35% kcal

31
Q

nutrients that regulate body processes are

A

vitamins and minerals

32
Q

vitamin C

A

develops collagen

33
Q

2 major minerals

A

calcium and phosphorus

34
Q

mineral iron

A

builds hemoglobin in red blood cells

35
Q

collagen

A

protein in fibrous tissues (i.e. cartilage, bone matrix, skin)

36
Q

hemoglobin

A

oxygen carrier

37
Q

functions of fatty acids

A

building blocks of lipids, help build fat substances needed in cell membranes and promote transport of fat soluble nutrients through body

38
Q

glycogen

A

polysaccharide; main storage form of carbohydrates in body; stored primarily in liver and muscle tissues

39
Q

amino acids

A

nitrogen bearing; form structural units of proteins, after digestion available for synthesis of required proteins

40
Q

function of vitamins

A

functions as coenzyme, control chemical reaction during metabolism

41
Q

function of minerals

A

coenzyme factors with enzymes in cell metabolism

42
Q

function of water

A

essential base for metabolic processes

43
Q

dietary fiber

A

regulatory passage of food through gastrointestinal tract; influence absorption of nutrient

44
Q

optimal nutrition

A

person receives/uses adequate nutrients from balanced diet of carbohydrates, fats, protein, mineral, vitamins and water

45
Q

malnutrition

A

condition caused by improper/insufficient diet; undernutrition and over nutrition

46
Q

undernutrition

A

nutritional reserves are depleted and nutrient intake is not sufficient

47
Q

overnutrition

A

excess nutrient and/or energy intake over time’ excessive amounts of dietary supplements

48
Q

nutrient standards

A

reference for intake levels of essential nutrients to meet nutritional needs

49
Q

U.S nutrient standards goal

A

maintain optimal health

50
Q

estimated average requirement

A

amount of a nutrient that is estimated to meet the requirement for a specific criterion of adequacy of half of the healthy individuals of a specific age, set and life stage

51
Q

adequate intake

A

recommended average daily intake level based on observed or experimentally determined approximations or estimates of nutrient intake

52
Q

tolerable upper intake level

A

highest level of nutrient intake that is likely to pose no risk of adverse health effects

53
Q

dietary guidelines for americans

A

overview of healthy eating patterns

54
Q

recommended daily allowance

A

provides values that meed needs for most of population

55
Q

MyPlate

A

physical activity, proportionality, moderation, variety and gradual improvements in health

56
Q

10 tips for a well balanced diet

A
  • balance calories
  • eat less
  • avoid oversized portions
  • eat more veggies/fruits/whole grains and fat free dairy products
  • 1/2 plate fruits and vegetables
  • switch to fat free or 1% milk
  • make 1/2 whole grains
  • decrease consumption of solid fats. added sugar and salt
  • drink water
57
Q

dietary reference intake

A

system of reference values used to represent an ideal amount of nutrient that will maximize the health benefits of each nutrient

58
Q

what are the nutrients involved in metabolic regulation and control

A

vitamins and minerals

59
Q

overnutrition is characterized by

A

excess nutrient and/or energy intake overtime

60
Q

the health care professional responsible for the nutrition care for patients and clients is

A

registered dietitian who serves as the public health nutritionist

61
Q

Using the acceptable macronutrient distribution ranges, help the patient find the grams of each nutrient that she needs based on a 2,000 calorie diet.

A

Carbohydrates–> 225g to 250g (45-65%)
protein–> 50g-175g (10-35%)
fat–> 44g- 78g (20-35%)

62
Q

name the Dietary reference intake categories that would be appropriate to find her individual nutrient needs

A

adequate intake, recommended daily allowance

63
Q

you are asked to explain the dietary guidelines for americans to an adult community evening class at the local college. The most appropriate areas to cover in teaching this topic include

A

appropriate amounts of sodium, saturated fat, cholesterol, trans fatty acids, whole grains, and alcohol

64
Q

what is not a category of nutrient recommendations that is included in DRIs

A

required daily allowance

65
Q

the main storage form of carbohydrates in animals is

A

glycogen

66
Q

the basic structural units of protein are

A

amino acids

67
Q

the fundamental principles of nutrient interactions include

A

specific metabolic functions for individual nutrients and no nutrient works alone

68
Q

the number of kilocalories from protein in a sandwich that contains 15g protein is

A

60 kcal

69
Q

you are asked to help at a local community function by planning general meals for a local dinner meeting once a month for the elderly. Tools most helpful in planning a healthy meal include the

A

MyPlate food guidance system

70
Q

The maximum intake that is unlikely to pose adverse health risk is

A

tolerable upper intake level

Nutrition Intervention (2 decks)

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