Chapter 47

Question 1

Sum of all the interactions between an organism and the food it consumes

Answer 1

Nutrition

Question 2

Organic and inorganic substances found in foods that are required for body functioning

Answer 2

Nutrients

Question 3

The nutrient content of a specified amount of food

Answer 3

Nutritive value

Question 4

Carbs, fats, protein, minerals, vitamins and water

Answer 4

Macronutrients

Question 5

Vitamins and minerals required in small amounts

Answer 5

Micronutrients

Question 6

Two basic types: simple (sugars) and complex (starches and fiber); Metabolism is a major source of body energy;

Answer 6

Carbohydrates

Question 7

Biological catalyst that speed up chemical reactions

Answer 7

Enzymes

Question 8

Large polymer of glucose

Answer 8

Glycogen

Question 9

Made up of essential and non essential amino acids; may be complete or incomplete; metabolism includes anabolism (building tissue), catabolism (breaking down tissue) and nitrogen balance; most is digested in small intestine

Answer 9

Protein

Question 10

Fats are solid are room temperature; oils are liquid at room temperature; insoluble in water; comprised of fatty acids; mainly digested in the small intestine

Answer 10

Lipids

Question 11

Organic compound that cannot be manufactured by the body and is needed in small amounts to catalyze metabolic processes; A,D,E & K are fat soluble; B & C are water soluble

Answer 11

Vitamins

Question 12

Unit of heat energy; equals 4.18 kilojoules

Answer 12

Calorie

Question 13

All biochemical and physiological processes by which the body grows and maintains itself

Answer 13

Metabolism

Question 14

Rate at which the body metabolizes food to maintain the energy requirements of a person who is awake

Answer 14

Basal Metabolic Rate

Question 15

Amount of energy required to maintain basic bodily functions, 1 cal/kg/hr for men; .9 cal/kg/hr for women

Answer 15

Resting energy expenditure

Question 16

Optimal weight recommended for optimal health

Answer 16

Ideal body weight

Question 17

Indicator of change in body fat stores; determines height to weight ratio

Answer 17

Body Mass Index

Question 18

Development; sex; ethnicity and culture; beliefs about food; personal preferences; religious practices; lifestyle; economics; Medications and therapy; health; alcohol consumption; advertising and psychological factors

Answer 18

Factors affecting nutrition

Question 19

Widespread, but short lived interest or practice

Answer 19

Fad

Question 20

Difficulty swallowing

Answer 20

Dysphagia

Question 21

Fluids and nutritional needs are met by breast milk; daily nutritional requirements are about 80 to 100ml of breast milk per kg of body weight; stomach capacity of 90 ml; feeding required every 2.5 to 4 hours; need iron supplementation at 6 months; regurgitation is normal; can be fed table food by age 1

Answer 21

Neonate to 1 year

Question 22

Can eat most foods; adjust to three meals a day; less likely to have fluid imbalance; Needs about 1,250 ml of fluid per day; need 900 to 1800 calories daily, 33 lbs healthy weight

Answer 22

Toddler

Question 23

Eats adult foods; requires at least 75ml of fluid per kg of weight; 45 lbs healthy weight

Answer 23

Preschooler

Question 24

Need 2400 calories per day; requires about 1,750 ml of fluid daily; healthy weight of 66 lbs

Answer 24

School age child

Question 25

Need of protein, calcium (1200 to 1500 mg/day), vitamins B & D and iron needs increased; tend to diet / snack frequently; problems w/ nutrition and self esteem

Answer 25

Adolescent

Question 26

Uncontrollable compulsion to binge then induce vomiting

Answer 26

Bulimia

Question 27

Graphic aide developed to guide daily food choices

Answer 27

Food pyramid

Question 28

Lack of necessary or appropriate food substances

Answer 28

Malnutrition

Question 29

A caloric intake in excess of daily energy requirements

Answer 29

Over nutrition

Question 30

Intake of nutrients insufficient to meet daily energy requirements

Answer 30

Undernutrition

Question 31

Procedure to determine fat stores

Answer 31

Skinfold measurement

Question 32

Detailed record of measured amounts of all foods and fluids ingested during a specified period

Answer 32

Food Diary

Question 33

Recall of all foods consumed during a typical 24 hour period

Answer 33

24 hour food recall

Question 34

Checklist that indicates how often general food groups or specific foods were eaten

Answer 34

Food frequency record

Question 35

comprehensive time consuming assessment of a clients food intake.

Answer 35

Diet history

Question 36

Client is unable to ingest foods; upper gastrointestinal tract is impaired and the transport of food to the small intestine is interrupted.

Answer 36

Total Enteral Nutrition (TEN)

Question 37

A _________ tube is inserted through one of the nostrils, down the nasopharynx, and into the alimentary tract; Used for feeding clients who have adequate gastric emptying, not advised for clients without intact gag and cough reflexes

Answer 37

Nasogastric

Question 38

A __________ tube is inserted through one nostril down into the upper small intestine; used for clients are risk for aspirations

Answer 38

Nasoenteric

Question 39

__________ and __________ devices are used for long term nutritional support of more than 6 weeks.

Answer 39

gastrostomy; jejunostomy

Question 40

Type and frequency of enteral feedings and amounts are determined by primary care provider; can be given intermittently (300 to 500ml per feeding) or continually (administered over a 24hr period)

Answer 40

Enteral Feeding

Question 41

Rare but potential fatal complication of tube feeding

Answer 41

Refeeding syndrome

Question 42

Intravenous infusion of dextrose, water, fat, proteins, electrolytes, vitamins, and trace elements

Answer 42

Total Parenteral Nutrition (TPN) / Parenteral Nutrition