Chapter 47 Med Terms Flashcards
breaking down of tissue
catabolism
a fatlike substance both produced by the body and found in foods of animal origin
cholesterol
Client recall of all the food and beverages consumed during a typical 24-hour period.
24 Hour Food Recall
A process in which simple substances are converted by the body’s cells into more complex substances (ex: building tissue, positive nitrogen balance.)
Anabolism
A condition in which the blood is deficient in red blood cells or hemoglobin.
Anemia
A disease characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in individuals who continue to believe they are fat.
Anorexia Nervosa
difficulty swallowing
dysphagia
Indicates whether weight is appropriate for height.
Body Mass Index (BMI)
Describes the decay of an infant’s teeth caused by constant contact with sweet liquid from a bottle.
Bottle Mouth Syndrome
An uncontrollable compulsion to eat large amounts of food and the expel it by self-induced vomiting or by taking laxatives.
Bulimia
The amount or energy that nutrients or foods supply to the body.
Caloric Value
A unit of heat energy equivalent to the amount of heat required to raise a temperature of 1kg of water 1 degree celsius.
Calorie
a protein that contains essential amino acids as well as many non essential ones
complete proteins
the feeding of a child when the child is hungry
demand feeding
a comprehensive assessment of a client’s food intake that involves an extensive interview by a nutritionist or dietitian
diet history
sugars composed of double molecules
disaccharides
difficulty swallowing
dysphagia
through the gastrointestinal system
enteral
biological catalysts that speed up chemical reactions
enzymes
amino acids that cannot be manufactured in the body and must be supplies as part of the protein ingested in the diet
essential amino acids
a widespread by short lived interest or a practice followed with considerable zeal
fad
vitamins A, D, E, and K are __________________.
fat-soluble vitamins
lipids that are solid at room temperature
fats
the basic structural units of most lipids made up of carbon chains and hydrogen
fatty acids
a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3-7 days
food diary
a checklist that indicates how often general food groups or specific foods are eaten
food frequency rood
an opening through the abdominal wall into the stomach
gastrostomy
the most common form of lipids consisting of a glycerol molecule with up to three fatty acids
glycerides
the chief carb stored in the body, particularly in the liver and muscles
glycogen
optimal weight recommended for optimal health
ideal body weight (IBW)
protein that lacks one or more essential amino acids; usually derived from vegetables
incomplete proteins
a form of anemia caused by inadequate supply of iron for synthesis of hemoglobin
iron deficiency anemia
a tube that is placed surgically or by laparoscopy through the abdominal wall into the jejunum for long-term nutritional support
jejunostomy
a metric measurement referring to the amount of energy required when a force of 1 newton moves 1 kg of weight 1m of distance3
kilojoule
what is a large calorie also known as?
large calorie (calorie, kilocalorie)
organic substances that are greasy and insoluble in water but soluble in alcohol or ether
lipids
soluble compounds made up of various lipids
lipoproteins
any of the minerals that people require daily in amounts over 100mg
macrominerals
carbs, fats, and protein that are needed in large amounts to provide energy
macronutrients
the lack of necessary or appropriate food substances that includes both under nutrition and over nutrition
malnutrition
the sum of all physical and chemical processes by which a living substance is formed and maintained and by which energy is made available for use by the organism
metabolism
a vitamin or mineral
microminerals
those vitamins and minerals required in small amounts to metabolize the energy providing nutrients
micronutrients
Those fatty acids in which all carbon atoms are filled to capacity with hydrogen
saturated fatty acids
an indicator of the amount of body fat, the main form of stored energy
skinfold measurement
the amount of heat required to raise the temperature of 1 g of water 1 degree Celsius
small calorie (c, cal)
substances that have three fatty acids; they account for more than 90% of the lipids in food and in the body
triglycerides
intake of nutrients insufficient to meet daily energy requirements as a result of inadequate food intake or improper digestion and absorption of food
undernutrition
a fatty acid that could accommodate more hydrogen atoms than it currently does
unsaturated fatty acid
a substance found in urine, blood, and lymph; the main nitrogenous substance in blood
urea
an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes
vitamin
vitamins that the body cannot store, so people must get a daily supply in the diet; include C and B-complex vitamins
water-soluble vitamins
A measure of fat, muscle and skeleton.
Mid-arm circumference (MAC)
Calculated by using reference tables or by using a formula tat incorporates the TSF changes in nurtritional status.
Mid-arm muscle area (MAMA)
Found in organic compounds, as inorganic compounds and as free ions.
Minerals
Single molecules
*sugars
Monosaccharides
Fatty acids with one double bond
Monounsaturated fatty acids
Longer tube than the nasogastric tube, is inserted through one nostril down into the upper small intestine.
Nasoenteric (nasointestinal) tube
Inserted through one of the nostrils, down the nasopharynx and into the alimentary tract.
Nasogastric tube
A measure of the degree of protein anabolism and catabolism; it is the net result of intake and loss of nitrogen.
Nitrogen balance
Are those that the body can manufacture .
Nonessential amino acids
Are organic and inorganic substances found in foods that are required for body functioning.
Nutrients
The sum of all the interactions between an organism and the food it consumes.
- what a person eats and how the body uses it.
Nutrition
( the nutrient content of a specified amount of food), and no one food provides all essential nutrients.
Nutritive value
When BMI >30 kg/m2
Obese
Are lipids that are liquid at room temperature
Oils
Refers to a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue
Overnutrition
BMI is between 25 and 29.9kg/m2
Overweight
Device used for long term nutritional support, generally move than 6 to 8 weeks. Tubes are placed surgically or by laparoscopy through the abdominal wall into the Stomach
Percutaneous endoscopic gastrostomy (PEG)
Device used for long term nutritional support, generally move than 6 to 8 weeks. Tubes are placed surgically or by laparoscopy through the abdominal wall into the Jejunum
Percutaneous endoscopic jejunostomy (PEJ)
Are composed of branched chains of dozens,sometimes hundreds of glucose molecules.
Polysaccharides
Those with more than one double bond ( or many carbons not bonded to a hydrogen atom)
Polyunsaturated fatty acids
Seen in starving children of underdeveloped countries, is now also recognized as a significant problem of clients with long-term deficiencies in caloric intake.
Protein-calorie malnutrition (PCM)
A modification of the soft diet.
Pureed diet
Fatal complication of tube feeding, is a combination of fluid and electrolyte shifts that can occur after a lengthy period of malnutrition or starvation
Refeeding syndrome
Spitting up, during or after a feeding is a common occurrence during the 1st year.
Regurgitation
The amount of energy required to maintain basic body functions; in other words, the calories required to maintain life.
Resting energy expenditure (REE)
