Chapter One

Question 1

Nutrition

Answer 1

Science of food and its relationship to health

Question 2

Health

Answer 2

The state of complete physical, mental, and social well-being

Question 3

Anemia

Answer 3

The most prevalent nutritional deficiency worldwide

Question 4

Primary Prevention

Answer 4

The implementation of practices that are likely to avert the occurrence of disease

Question 5

Secondary Prevention

Answer 5

The establishment of monitoring technique to discover diseases early enough to provide the opportunity to control their effects

Question 6

Tertiary Prevention

Answer 6

The use of treatment techniques after a disease has occurred to prevent complications or to promote maximum adaptation

Question 7

Nutrients

Answer 7

The chemical substances supplied by food that the body needs for growth, maintenance, and repair

Question 8

Essential Nutrient

Answer 8

One that the human body requires but cannot manufactures in sufficient amounts to meet bodily needs

Question 9

Anabolism

Answer 9

The process of building things up

Question 10

Catabolism

Answer 10

The process of breaking things down

Question 11

Nonessential Nutrients

Answer 11

Not needed in the diet because the body can make them from other substances

Question 12

Conditionally Essential Nutrients

Answer 12

Those that under most circumstances, a healthy body can manufacture in sufficient quantities, but certain situations the body cannot produce optimal amounts

Question 13

Metabolism

Answer 13

The sum of all physical and chemical changes that take place in the body

Question 14

Energy

Answer 14

The capacity to do work

Question 15

Energy Nutrients

Answer 15

Carbohydrates, Fats, and proteins - the nutrients that supply energy

Question 16

Kcal

Answer 16

Kilocalories (how energy is measured in body and food)

Question 17

Phytochemical

Answer 17

Physiologically active substances from plant, animal, and microbial sources

Question 18

Functional Foods

Answer 18

Whole foods along with fortified, enriched, or enhanced foods that have potentially beneficial effect on heatlth when consumed as part of a varied diet on a regular basis at effective levels based on significant standards of evidence

Question 19

Efficacy

Answer 19

The ability to produce a desired or intended result

Question 20

Chromosomes

Answer 20

Human body has 23 pairs

Question 21

Epigenetics

Answer 21

The process that regulates how and when genes are turned on and off

Question 22

Nutrigenetics

Answer 22

Detects gene varients within an individual to identify nutritional factors that trigger dysfunction or disease

Question 23

Nutrigenomics

Answer 23

The study of the interaction between one’s diet and their genes

Question 24

Body Composition

Answer 24

Composed of 5 Substances:
-Water
-Protein
-Fat
-Ash (mineral in skeleton)
-Carbohydrate

Question 25

NHANES

Answer 25

National Health and Nutrition Examination Survey

Question 26

Unbalanced Nutrition

Answer 26

Ingesting too much or too little of a nutrient can interfere with health and well-being

Question 27

Malnutrition

Answer 27

Can be caused by inadequate or unbalanced intake of food or nutrients or by ineffective processing by the body caused by malfunction or disease

Question 28

Fortified

Answer 28

Something that wasn't there and now it is

Question 29

Enriched

Answer 29

It had it before and was taken out but was put back in

Question 30

Enhanced

Answer 30

Has more of something it already has

Question 31

Food Insecurity

Answer 31

The limited or uncertain availability of nutritionally adequate and safe foods or doubtful ability to acquire food, whether some of the time or always

Question 32

Nutritional Status

Answer 32

The body's condition related to the intake and use of nutrients

Question 33

Dietary Status

Answer 33

Describes what a client has been eating

Question 34

Nutritional Assesment

Answer 34

The second level of methodology, more comprehensive that screening

Question 35

Anthropometric Measurements

Answer 35

The core elements of anthropometry are height, weight, head circumference, body mass index (BMI), body circumferences to assess for adiposity (waist, hip, and limbs), and skinfold thickness.

Question 36

Body Mass Index

Answer 36

A screening tool to estimate weight status in relation to potential disease risk

Question 37

Triceps Skinfold

Answer 37

Measurement helps to differentiate between a person who is heavy because of muscle mass and one who is heavy because of excess fat

Question 38

Midarm Circumference

Answer 38

The measurement is easily obtained and can be used to monitor a clients nutritional progress

Question 39

Abdominal Circumference or Girth

Answer 39

Used to monitor the growth of a fetus or body fat distribution within the abdomen

Question 40

Ascites

Answer 40

If an individual is accumulating fluid in the abdominal cavity (Ascites) the abdominal circumference is important

Question 41

DEXA

Answer 41

Dual-Energy X-Ray Absorptiometry

Question 42

Underwater Weighing

Answer 42

Compares peoples scale weight with their weight under water

Question 43

Osteopenia

Question 44

Osteoporosis

Question 45

Ultrasound Bone Densitometer

Answer 45

Screening test to determine a person level of risk for those conditions that involve no radiation exposure

Question 46

Bioelectrical Impedance Test

Answer 46

Electrodes on the extremities are stimulates with a small amount of electrical current, which is then measures at the exit electrodes

Question 47

Electrolytes