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NAVEDTRA 14295B: HM Manual > Chapter 13 - Nutrition and Diet Therapy > Flashcards

Chapter 13 - Nutrition and Diet Therapy Flashcards

0
Q

A healthy weight is defined as having a “healthy” ________ ________ ________.

A

Body Mass Index (18.5-24.9 kg/m^2 is normal) (divide a person’s weight in kilograms (2.2 lbs = 1 kg) by the person’s height in meters (2.54 cm = 1 inch))

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1
Q

What is the leading cause of nutrition related diseases along with genetics and the environment in which people live?

A

Weight gain

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2
Q

What are the five food groups?

A

Grains, vegetables, fruits, milk, and meat and beans

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3
Q

What defines a substance that contributes to growth or maintenance of the body?

A

Nutrient

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4
Q

Water, carbohydrates, protein, fat, vitamins and minerals are considered what nutrient type?

A

Essential nutrient

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5
Q

What are the three nutrients used by the body that contain calories?

A

Carbohydrates, proteins, and fats

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6
Q

What is the most important nutrient and is considered the medium in which all chemical reactions in the body takes place?

A

Water

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7
Q

What is the total amount of water that a male needs to consume on a daily basis?

A

3.7 liters

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8
Q

What is the total amount of water that a female needs to consume on daily basis?

A

2.7 liters

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9
Q

After consuming food a male needs to consume an average of how much free water? Female?

A

Male - 3 liters

Female - 2.2 liters

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10
Q

What percentage loss of body water will cause heat injury or death?

A

5-7%

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11
Q

What nutrient are molecular chains of carbon and hydrogen atoms bound together (i.e. sugar, starches, glycogen, and fiber) and its main role is to provide energy to the cells (mono-, di-, and polysaccharides)?

A

Carbohydrates

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12
Q

Monosaccharides contain how many carbon molecules?

A

One

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13
Q

Disaccharides contain how many carbon molecules?

A

Two

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14
Q

Some polysaccharides are know to contain up to how many carbon molecules?

A

Thousands

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15
Q

What is the simplest type of sugar?

A

Glucose

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16
Q

Fructose, galactose, and glucose are what type of carbohydrate molecular size?

A

Monosaccharides

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17
Q

Sucrose, lactose, and maltose are what type of carbohydrate molecular size?

A

Disaccharides

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18
Q

Starches, glycogen, and fiber are what type of carbohydrate molecular size?

A

Polysaccharides

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19
Q

Glycogen is the storage form of glucose for animals and humans. True of False?

A

True

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20
Q

What is the recommend fiber intake for women? Men?

A

Women - 25 grams

Men - 37 grams

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21
Q

Dextrose, which is commonly used carbohydrate, is normally used in what form?

A

Intravenously

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22
Q

Which nutrient is commonly referred to as the “building blocks” of the body; supports growth and maintenance of the body; builds enzymes, hormones, and antibodies to defend the body; and maintains fluid and electrolyte balance, preventing edema, and thus maintaining acid-base balance in the blood?

A

Protein

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23
Q

Proteins contain what amount of calories per gram?

A

Four

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24
Q

Meat, milk, and eggs are source of what nutrient?

A

Protein

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25
Q

There are 20 amino acids that make up all the proteins the body needs, how many of those are considered essential amino acids not made by the body?

A

Nine

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26
Q

The recommended amount of protein for all adults is 0.8g/kg/day ((lbs divided by 2.2 = kg) multiply by 0.8g = protein per day). True or False?

A

True

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27
Q

Infants and children require a greater daily protein intake than adults? True or False.

A

True

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28
Q

The main role of fats is to?

A

Supply energy to the body.

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29
Q

What vitamins are fat soluble?

A

A, D, E, and K

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30
Q

What are the two types of saturated fat?

A

Monounsaturated and polyunsaturated

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31
Q

Which type of saturated fat contains one double bond between two carbon molecules; found in olive oil, peanut oil, and sesame oil; and they are considered generally healthy?

A

Monounsaturated

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32
Q

Which type of unsaturated fat contain two or more double bonds among the carbon atoms; found in canola oil, safflower oil, and soybean oil; and widely used for frying foods?

A

Polyunsaturated

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33
Q

What type of fat is not naturally occurring fats and are generally not considered a healthy fat?

A

Trans fat

34
Q

What fatty acids are naturally occurring polyunsaturated fat that have been linked to lessening the risk for heart disease and improving joint health; can be found in salmon, halibut, walnuts, flax seed and supplementation?

A

Omega-3

35
Q

Which member of the lipid family increases the risk for heart disease, but it is a critical part of many hormones to include testosterone and estrogen; considered not essential in diets since the body can easily manufacture the amount needed?

A

Cholesterol

36
Q

One of the members in the lipid family, phospholipids, are manufactured by the human body. The most common is bile, which are produced where in the human body?

A

Liver

37
Q

Which nutrient mainly act as enzymes or catalysts and they assist in making necessary chemical reactions occur in the body?

A

Vitamins

38
Q

Vitamin C, thiamin, riboflavin, niacin, B6, B12, frolic acid, pantothenic acid, and biotin are what type of vitamins?

A

Water soluble

39
Q

Calcium, phosphorus, magnesium, sodium, chloride, potassium, and sulfur are commonly referred to as what minerals?

A

Major

40
Q

Iron, zinc, iodine, selenium, copper, manganese, fluoride, chromium, molybdenum, are referred to as what minerals?

A

Trace minerals

41
Q

Which vitamin is found in dairy, liver, and leafy green vegetables?

Role - Vision, skin health, immunity, bone and tooth health.

Deficiency - Night blindness, anemia, corneal degeneration.

Name - Retinol

A

Vitamin A

42
Q

Which vitamin is found in sunlight, milk, eggs, liver and sardines?

Role - Mineralization of bones.

Deficiency - Rickets, osteomalacia.

Name - Sunshine

A

Vitamin D

43
Q

Which vitamin is found in great leafy vegetables, plant fats, whole grains, nuts, and seeds?

Role - Antioxidant

Deficiency - Renal disease

Name - Tocopherol

A

Vitamin E

44
Q

Which vitamin is found in the digestive tract, liver, eggs, green leafy vegetables, milk, and green tea?

Role - Blood clotting

Deficiency - Hemorrhaging

Name - Menidone

A

Vitamin K

45
Q

Which vitamin is found in citrus fruits, peppers, tomatoes, potatoes, dark green vegetables, cantaloupe, and strawberries?

Role - Wound healing, assist absorption of iron.

Deficiency - Scurvy

Name - Ascorbic acid

A

Vitamin C

46
Q

Which vitamin is found in pork, liver, whole grains, legumes, and nuts?

Role - Energy metabolism, nervous system function.

Deficiency - Beriberi

Name - Thiamine

A

Vitamin B1

47
Q

Which vitamin is found in milk, yogurt, meat, whole grain, and enriched breads and cereal?

Role - Energy metabolism, vision and skin health.

Deficiency - Cheilosis, photophobia, rash

Name - Riboflavin

A

Vitamin B2

48
Q

Which vitamin is found in dairy, poultry, fish, protein containing foods?

Role - DNA, skin, nervous system, and digestive health.

Deficiency - Pellagra, smooth tongue, diarrhea.

A

Niacin

49
Q

Which vitamin is found in shellfish?

Role - Amino acid and fatty acid metabolism, helps make RBCs.

Deficiency - Anemia, smooth tongue.

Name - Pyridoxine HCl

A

Vitamin B6

50
Q

Which of vitamin are found in animal products?

Role - New cell synthesis, maintains nerve cells.

Deficiency - Anemia, smooth tongue, fatigue

Name - Cyanocobalamine

A

Vitamin B12

51
Q

Which mineral is found in milk, oysters, tofu, green leafy vegetables, and legumes?

Role - Principle mineral of bones, muscle function, blood pressure.

Deficiency - Stunted growth and bone loss.

A

Calcium

52
Q

Which mineral is found in animal tissue?

Role - Bone and teeth formation.

A

Phosphorus

53
Q

Which mineral is found in nuts, legumes, whole grain, seafood, chocolate, cocoa?

Role - Bone mineralization, protein synthesis, enzymes, muscle contraction, and transmission of nerve impulse.

Deficiency - Weakness, confusion, depressed, pancreatic hormone secretion, hypocalcemia and growth failure.

A

Magnesium

54
Q

Which mineral is found in salt, soy sauce, processed foods, meat, and cured meat?

Role - Normal fluid balance, nerve impulses, and major extra cellular ion.

Deficiency - Muscle cramps and altered mental status.

A

Sodium

55
Q

Which mineral is found in salt and processed foods?

Role - Part of hydrochloric acid used in digestion.

Deficiency - Muscle cramps and altered mental status.

A

Chloride

56
Q

Which mineral is found in milk, bananas and other fruits?

Role - Normal fluid balance, protein and glycogen synthesis, nerve impulses, smooth muscle function (heart).

Deficiency - Dehydration, death.

A

Potassium

57
Q

Which mineral is found in protein containing foods?

Role - part of some amino acids, biotin, thiamine, insulin, stabilizes protein.

A

Sulfur

58
Q

Which mineral is found in iodized salt, seafood, and bread?

Role - thyroid function, which regulate growth and development and metabolic rate.

Deficiency - Goiter and cretinism

A

Iodine

59
Q

Which mineral is found in red meat, fish, shellfish, poultry, eggs, dried fruits, and legumes?

Role - carrying oxygen via hemoglobin, energy metabolism.

Deficiency - Anemia

A

Iron

60
Q

Which mineral is found in meats, fish, shellfish, poultry, grains, and vegetables?

Role - part of enzymes, immunity, wound healing, and taste.

Deficiency - Growth failure in children, retardation, lost of taste and poor wound healing.

A

Zinc

61
Q

Which mineral is found in seafoods, organ meats, and whole grains?

Role - works with vitamin E as an antioxidant.

Deficiency - Cardiomyopathy

A

Selenium

62
Q

Which mineral is found in fluorinated drinking water, milk, egg yolks, and seafood?

Role - bone and teeth health.

Deficiency - tooth decay.

A

Flouride

63
Q

Which mineral is found in meat, unrefined grains, and vegetable oil?

Role - works with insulin to regulate blood glucose levels and fat metabolism.

Deficiency - Abnormal glucose metabolism.

A

Chromium

64
Q

Which mineral is found in meat, drinking water, nuts, beans, and whole grains?

Role - part of hemoglobin, collagen and some enzymes

Deficiency - Anemia

A

Copper

65
Q

What diet is composed of all types of foods from the food guide pyramid and is well balanced and capable of maintaining a state of good nutrition, intended for convalescing patients who do not require a therapeutic diet, and also known as “general healthy diet”?

A

Regular diet

66
Q

Which diet is designed to meet specific disease-related nutritional needs?

A

Therapeutic or modified diets

67
Q

What type of diet is normally ordered for an individual who has not eaten for a few days or recovering from surgery; used to determine a patient’s readiness for solid food; not nutritionally complete; thin liquids such as juices, broth, gelatin, Popsicles, tea, coffee, soft drinks, water, and ice are all allowed; and usually last for 2-3 days?

A

Clear liquid diet

68
Q

What type of diet includes all the liquids served on clear liquid diets, with the addition of strained cream soups, milk, ice cream, pudding, and custard; used when a patient is tolerating a clear liquid diet, but may not be quite ready for a regular or modified diet; usually not intended for more than 2-3 days?

A

Full liquid diet

69
Q

What type of diet is usually indicated for patients with wired jaws; it includes regular foods blended and strained to be able to go through a straw or a 60cc catheter tip syringe and every patient should have a wire cutting device in case of emergencies?

A

Dental liquid or blenderized liquid diet

70
Q

What diet is modified in texture and consists of non crunchy or crispy foods that may require the gastrointestinal tract starting with the mouth considered nutritionally complete; indicated for patients with gastrointestinal disorders (GERD) and patients who cannot tolerate spicy or highly seasoned foods; fish, poultry, canned fruits, pastas, eggs, and well cooked vegetables?

A

Soft or bland diet

71
Q

What diet is a texture modification of a regular diet that is typically indicated for patients who are edentulous, recovering from stroke, have failed Modified Barium Swallow, elderly and mentally disabled; nutritionally complete and is usually lower in fiber?

A

Puréed diet

72
Q

What type of diet is typically indicated for patients with trauma, underweight, failure to thrive, burns, wound healing, and after major surgery?

A

High calorie/ high protein diet

73
Q

What type of diet is intended to promote slow weight loss; should be no lower than 1200 calories; and should be followed by a nutrition professional?

A

Calorie-restricted diet

74
Q

What type of diet is in indicative of renal or hepatic disease?

A

Protein restricted diet

75
Q

What type of diet is required for gastrointestinal conditions where minimal stool production is warranted and nutritionally complete and with patients with diverticulitis active ulcerative colitis, irritable bowel syndrome (IBS) flare ups, or post gastrointestinal surgery; requires 10-15 grams per day?

A

Residue/Fiber restricted diet

76
Q

What diet is helpful in the chronic management of many gastrointestinal diseases (diverticulosis, ulcerative colitis, IBS) and while on this diet, patient are highly recommended to drink adequate amounts of water to prevent constipation?

A

High fiber diet

77
Q

What type of diet is mainly used in the nutritional treatment of diabetes and is usually combined with a calorie restricted diet?

A

Carbohydrate consistent/controlled, diabetic diet

78
Q

What type of diet has a low sodium, low cholesterol, and low fat?

A

Cardiac diet

79
Q

A person on a cholesterol restriction of 300 mg per day should have no more than how many whole eggs per day?

A

One (225mg of Cholesterol)

80
Q

What diet is used when a person has Celiac’s Disease, an inflammatory disease of the bowel?

A

Gluten free diet

81
Q

What nutritional support refers to feeding a patient using a tube that leads to the functioning gastrointestinal tract by nasogastric (NG) tube, nasoduodenal (ND) or nasojejunal (NJ) tube, stomach tube (G-tube) or small intestine (J-tube) due to the patient being unable to meet their nutritional needs by mouth?

A

Enteral Nutrition

82
Q

What nutritional support therapy is commonly used in cases where patients are unable to meet their nutritional needs by mouth and do not have a functioning gastrointestinal tract; feeding a patient via a vein, usually the subclavian vein, but peripheral veins can be used as well; this nutritional therapy is the most aggressive type?

A

Parenteral therapy

83
Q

The base of a good healthy diet always begins with?

A

Food Pyramid

NAVEDTRA 14295B: HM Manual (25 decks)

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