Chapter 24

Question 1

DV

Answer 1

Daily Value

Question 2

NPO

Answer 2

Nothing by mouth

Question 3

USDA

Answer 3

United States Department of Agriculture

Question 4

Anorexia

Answer 4

The loss of appetite

Question 5

Aspiration

Answer 5

Breathing fluid, food, vomitus, or an object into the lungs

Question 6

Calorie

Answer 6

The fuel or energy value of food

Question 7

Cholesterol

Answer 7

A soft, waxy substance found in the bloodstream and all body cells

Question 8

Daily Value (DV)

Answer 8

How a serving fits into the daily diet; expressed in a percent % based on a daily diet of 2000 calories

Question 9

Dehydration

Answer 9

A decrease in the amount of water in body tissues

Question 10

Dysphagia

Answer 10

Difficulty swallowing

Question 11

Edema

Answer 11

The swelling of body tissues with water

Question 12

Graduate

Answer 12

A measuring container for fluid

Question 13

Intake

Answer 13

The amount of fluid taken in

Question 14

Nutrient

Answer 14

A substance that is ingested, digested, absorbed, and used in the body

Question 15

Nutrition

Answer 15

The process involved in indigestion, digestion, absorption, and the use of foods and fluids by the body

Question 16

Output

Answer 16

The amount of fluid lost

Question 17

Give energy

Answer 17

fats, proteins, and carbs

Question 18

1 gram of fat, 1 gram of protein, 1 gram of carb

Answer 18

9 calories, 4 calories, 4 calories

Question 19

Activity each week

Answer 19

2 hrs 30 minutes of moderate or 1 hr 15 minutes of vigorous

Question 20

Grain serving size

Answer 20

w: 5-6 oz m 3-4 oz

Question 21

Veggies serving size

Answer 21

w: 2-2.5 cups m 2.5-3 cups

Question 22

Fruits serving size

Answer 22

w 1.5-2 cups m: 2 cups

Question 23

Dairy serving size

Answer 23

w&m: 3 cups

Question 24

Protein serving size

Answer 24

w: 5-5.5 cups m: 5.5-6 cups

Question 25

whole grains

Answer 25

entire kernel; reduce heart disease, constipation, prevent birth defects

Question 26

refines grains

Answer 26

remove the kernel

Question 27

veggie benefit

Answer 27

reduce risk of heart disease, stroke, high bp, kidney stones, bone loss, lower calorie intake and contain K, dietary fiber, Vit A and C, folic acid

Question 28

fruit benefit

Answer 28

reduce risk of cardiovascular disease, heart disease, high BP, obesity, bone loss, kidney stones, constipation, birth defects, and contain K, dietary fiber, Vit C, folic acid

Question 29

dairy benefit

Answer 29

helps build bone, reduce osteoporosis, cardiovascular disease, diabetes, high BP and contains calcium, K and Vid D

Question 30

Protein benefit

Answer 30

increases calories, salmon and trout reduce heart disease, added salt in processed meats, contain Vit B and iron, zinc, magnesium

Question 31

oils

Answer 31

fats that are liquid at room temp, come from plants and fish, high in calories, plant oils are low in cholesterol. 120 calories in each tablespoon

Question 32

solid fats

Answer 32

solid at room temp. 120 calories per tablespoon

Question 33

factors affecting nutrition

Answer 33

culture, religion, finances, appetite, personal choice, body reactions, illness, drugs, ability (disability, chewing and swallowing), impared cognitive function

Question 34

NAS

Answer 34

no added salt, for hypertension or kidney disease about 1500 to 2000 mg or lower

Question 35

NCS

Answer 35

no concentrated sweets, for low blood sugar, to lose weight, or if the body doesn't process sugar

Question 36

NEM

Answer 36

nutritionally enhanced meals, when failure to thrive or need to gain

Question 37

CCA

Answer 37

calorie controlled diet, for weight gain or reduction

Question 38

HHD

Answer 38

heart healthy diet, low sodium, low fat, low cholesterol

Question 39

Bland

Answer 39

no spices of any kind or gas forming foods for ulcers, gallbladder, intestinal disorders, or after abdominal surgery

Question 40

Clear liquid diet

Answer 40

Max 3 days for acute illness, post-op, nausea, GI exams, infections

Question 41

Full liquid

Answer 41

max 5 days, foods liquid at room temp, for post op, stomach irritation, fever, vomiting, unable to chew or digest

Question 42

Mechanical soft

Answer 42

semi-solid and easily digestible, steamed veggies, and fruits for GI disorders chewing probs, and infections

Question 43

Pureed

Answer 43

blended- nectar thick, honey thick or spoon/pudding thick

Question 44

1 cc=

Answer 44

1 mL

Question 45

Slow swallow

Answer 45

person has difficulty getting enough food for good nutrition

Question 46

unsafe swallow

Answer 46

food enters airway

Question 47

normal fluid balance

Answer 47

1500 mL minimum. 2000- 2500 for normal function