Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Theory Notes > Chapter 8 > Flashcards

Chapter 8 Flashcards

1
Q

how the body uses food to maintain health

A

nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

a necessary substance that provides energy, promotes growth and health, and helps regulate metabolism

A

nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

the process by which nutrients are broken down to be used by the body for energy, growth, and maintenance

A

metabolism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

the most essential nutrient for life

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

without this a person can only live for a few days

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

assist in the digestion and absorption of food, helps with waste elimination, also helps maintain normal body temperature

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

supply the body with energy and extra protein. also provides fiber which is necessary for bowel elimination

A

carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

are found in bread, cereal, potatoes, rice, pasta, vegetables, and fruits.

A

complex carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

are found in sugars, sweets, syrups, and jellies

A

simple carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

are a part of every body cell. are needed for tissue growth and repair

A

proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

sources include seafood, poultry, meat, eggs, milk, cheese, nuts, nut butters, peas, beans or legumes, and vegetarian meat substitutes from a variety of food sources

A

protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

helps the body store energy. add flavor to food and are important for the absorption of certain vitamins

A

fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

can increase cholesterol levels and the risk of some diseases, such as cardiovascular disease

A

saturated fats and trans fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

can be helpful in the diet, and can decrease the risk of cardiovascular disease and type 2 diabetes

A

mono-saturated fats and poly-unsaturated fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

comes from animal sources, such as beef, butter, pork, fowl, fish and dairy products. and some plants sources, such as olives, nuts, and seeds

A

fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

are substances needed by the body to function. the body cannot make most of these and can only be obtained from certain foods

A

vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

they are carried and stored in body fat. Vitamins A, D, E, and K are…

A

fat soluble vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

they are broken down by water in the body and cannot be stored. Vitamins B and C are…

A

water soluble vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

helps builds bones, make hormones, and help in blood formation

A

minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

zinc, iron, calcium, and magnesium are examples of

A

minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

people have different nutritional needs depending upon their

A

age, gender, and activity level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

In response to increasing rates of obesity, the US Department of Agriculture developed _____ to help people build a healthy plate at mealtimes

A

MyPlate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

should make up half of a person’s plate

A

vegetables and fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

these types of vegetables have the best nutritional content

A

dark green, red, and orange vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

food containing _______ help provide a feeling of fullness with fewer calories.

A

dietary fibers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

helps the body form red blood cells

A

folic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

is important for growth and repair of body tissues

A

Vitamin C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

contains bran and germ, as well as endosperm

A

whole grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

retain on the endosperm

A

refined grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

the tissue within flowering plants

A

endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

brown rice, wild rice, bulgur, oatmeal, whole-grain corn, whole oats, whole wheat, and whole rye

A

whole grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

food rich in ______ reduce the risk of heart disease and other diseases and may reduce constipation

A

fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

meat, poultry, seafood, eggs, beans, peas, soy products, vegetarian meat substitutes, nuts, and seeds are examples of

A

Proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

provides nutrients that are vital for the health and maintenance of the body. nutrients include calcium, potassium, vitamin D, and protein.

A

milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

the relationship between the calories obtained from food and fluids consumed and the calories used during normal body functions and physical activity

A

calorie balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

people choose not to eat any animals or animal products, such as steak, chicken, butter, or eggs.

A

vegetarians or vegans (depending on what they eat)

37
Q

residents who do not have any health problems that require a change in diet often eat a

A

regular diet

38
Q

diets for people who have certain illnesses, conditions, or food allergies

A

therapeutic, modified, or special diets

39
Q

residents who have high blood pressure, heart disease, or kidney disease may be placed on a

A

low sodium diet

40
Q

Low Na

A

low sodium

41
Q

NAS

A

No Added Salt

42
Q

when fluid intake is greater than fluid output, body tissue become swollen with fluid. people with severe heart, disease or kidney disease may have trouble processing fluid.

A

fluid restricted diet

43
Q

RF

A

Restrict fluids

44
Q

People who have kidney disease may be on

A

Low protein/ renal diets

45
Q

people who have heart disease, or who have had a heart attack attacks are often prescribed a diet that is low and saturated fat. diet limits the intake of saturated fats.

A

low-fat diet

46
Q

A diet that is low in sodium, fat, and cholesterol. as well as excess sugar

A

cardiac diet

47
Q

some residents may need to reduce calories to lose weight or prevent weight gain. Resident may need to gain weight or increase calories just because of malnutrition, surgery, illness or fever.

A

modified calorie diet

48
Q

Low-Cal or High-Cal

A

Modified calorie diet

49
Q

Calories in carbohydrates are carefully controlled in the diet of residents who have diabetes. and should also avoid foods that are high in sugar because it can cause problems with insulin balance.

A

Diabetic Diet

50
Q

NCS

A

no concentrated sweets

51
Q

LCS

A

Low Concentrated Sweets

52
Q

excludes all meat, fish, and poultry, but allows eggs and dairy products

A

lacto-ovo vegetarian diet

53
Q

eliminates, poultry meats, fish, and eggs, but allows dairy products

A

lacto-vegetarian diet

54
Q

omits all meat fish, poultry, and dairy products, but allows eggs

A

ovo-vegetarian diet

55
Q

consist of only plant-based foods and eliminates all poultry, fish, eggs, and dairy products along with foods that are derived from animals, such as gelatin and honey

A

vegan diet

56
Q

eliminates all meats and poultry, but allows fish and other seafood

A

pescatarian diet

57
Q

usually ordered for a short time, doodle a medical condition or before or after a test or surgery

A

liquid diet

58
Q

consist of foods that are in liquid state at body temperature

A

liquid diet

59
Q

liquidize are usually ordered as

A

clear or full

60
Q

includes clear juice, broth, gelatin, and Popsicles 

A

clear liquid diet

61
Q

includes all the liquid served on the clear liquid diet with an addition of cream soups milk, and ice cream

A

full liquid diet

62
Q

soft in texture and consists of soft or chopped foods that are easier to chew and swallow

A

soft diet

63
Q

consists of chopped or blended foods that are easier to chew and swallow

A

mechanical soft diet

64
Q

a food means to blend or grind it into a thick paste of baby food consistency

A

puree

65
Q

is often used for people who have trouble chewing and/or swallowing more textured foods

A

a pureed diet

66
Q

nothing by mouth

A

NPO

67
Q

occurs when a person doesn’t have enough fluid in the body

A

dehydration

68
Q

occurs when the body cannot handle the fluid consumed

A

fluid overload

69
Q

swelling caused by excess fluid in body tissues

A

edema

70
Q

can help prevent weight loss, dehydration, loneliness, boredom, and malnutrition

A

socializing

71
Q

the proper position for residents to eat

A

90 degrees angle

72
Q

reclining chairs on wheels

A

geriatric chairs

73
Q

difficulty in swallowing

A

dysphagia

74
Q

may need to consume only thickened liquids and foods that have a modified texture

A

residents with difficulty swallowing

75
Q

is thicker than water. it is the thickness of a thick juice, such as a tomato juice. a resident can drink this from a cup

A

Nectar Thick

76
Q

has the thickness of honey and pours very slowly. a resident uses a spoon to consume it

A

honey thick

77
Q

the liquid has become semisolid. a spoon should stand up straight when put into the middle of the drink. a resident uses a spoon to consume it.

A

pudding thick

78
Q

inhaling food, fluid, or foreign material into the lungs is called

A

aspiration

79
Q

How long should you keep resident upright after eating and drinking?

A

30 minutes

80
Q

the intravenous infusion of nutrients administered directly into the bloodstream, bypass the digestive system

A

parenteral nutrition (PN)

81
Q

the intravenous infusion of nutrients administered directly into the bloodstream, bypass the digestive system

A

parenteral nutrition (PN)

82
Q

is inserted into the nose and goes to the stomach

A

nasogastric tube

83
Q

is inserted into the nose and goes to the stomach

A

nasogastric tube

84
Q

a feeding tube that is placed into the stomach through the abdominal

A

percutaneous endoscopic gastrostomy (PEG) tube

85
Q

a surgically created opening into the stomach in order to insert a tube

A

gastrostomy

86
Q

a resident with a feeding tube should always have the head of the bed elevated

A

30 degrees

87
Q

during a feeding with a feeding tube the resident should remain in a sitting position with the head of the bed elevated at least

A

45 degrees

88
Q

is something that signals that a person should do something

A

a cue

89
Q

you put your hand over his to help with eating. with your hand placed over the residents hand, help him get food on the utensil

A

hand over hand approach

Theory Notes (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions