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HealthScience 2 > Dietetics > Flashcards

Dietetics Flashcards

1
Q

what are dietitians (RD) also called?

A

nutritionist

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2
Q

what are a dietitian’s jobs?

A

manage food service system, access pt. nutritional needs, plan menus, teach proper nutrition & special diets, purchase food & equipment, enforce safety & sanitary rules, and supervise

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3
Q

what is the education for a dietitian?

A

bachelor degree and registration, licensure, or certificate required by most states

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4
Q

what is a dietary technician’s job?

A

plan menus, order foods, standardize & test recipes, assist with food preparations, and provide basic dietary instruction

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5
Q

what is a dietary technician’s degree?

A

associates and licensure, certification, or registration needed in some states

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6
Q

what is a dietary assistant also called?

A

food service worker

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7
Q

what is a dietary assistant’s job?

A

assist with food preparation and service, help pt. select menu, clean work areas, and assist others

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8
Q

what is a dietary assistant’s education?

A

6 to 12 mnths on the job/ 1 or more years HOE/food service vocational

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9
Q

what is the definition of nutrition?

A

all body processes relating to food

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10
Q

what is the definition of nutritional status?

A

state/condition of one’s nutrition

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11
Q

what is the definition of wellness?

A

state of good health with optimal body function

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12
Q

what are the 6 effects of good nutrition?

A
  1. healthy appearance
  2. good attitude
  3. proper bowel movement
  4. energy
  5. enthusiasm/freedom from anxiety
  6. disease/conditions prevented/delayed
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13
Q

what is the cause and effect of hypertension?

A

cause: excess fat/salt in diet
effect: heart, kidneys, and blood vessels

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14
Q

what is the cause and effect of atherosclerosis?

A

cause: high saturated fat & cholesterol
effect: stroke or heart attack

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15
Q

what is the cause of diabetes?

A

heredity, obesity, lack of exercise, or diet high in carbs & sugar

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16
Q

what is malnutrition?

A

state of poor nutrition caused by poor diet and illness (obesity and anorexia)

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17
Q

what are the symptoms of malnutrition?

A

fatigue, depression, poor posture, over/underweight, poor complexion, lifeless hair, and irritability

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18
Q

what are the two uses for carbs?

A
  1. provide heat and energy
  2. supply fiber for digestion and elimination
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19
Q

what counts as an essential nutrient?

A

chemical elements found in food that replace elements used in body

20
Q

what are the 3 most common lipids?

A

triglycerides, phospholipids (lecithin), and sterol (cholesterol)

21
Q

what is the function of lipids?

A

provide essential fatty acids
provide heat and energy
carry fat-soluble vitamins

22
Q

what are the sources of lipids?

A

butter, margarine, oils, cream, cheese, fatty meat, and egg yolk

23
Q

how many amino acids are there?

A

22 amino acids (9 are essential)

24
Q

what is the function of protein?

A

build & repair body tissue
regulate body function
provide energy and heat

25
Q

what are the sources of protein?

A

complete: meat, fish, cheese, milk, and egg white
incomplete: cereal, soybean, dry beans, peas, corn, and nuts

26
Q

what is the function of vitamins?

A

metabolism, tissue building, regulation of body processes, and use of energy by carbs, fats, and protein

27
Q

what is the use of minerals?

A

regulate body fluids, assist various body functions, contribute to growth, and aid in building tissue

28
Q

what is the use of water?

A

digestion, make up plasma and cytoplasm, help body absorb nutrients, and waste removal

29
Q

what is the process of food breakdown?

A
  1. digestion (mechanical/ chemical)
  2. absorption
  3. metabolism
30
Q

what is a good diet?

A
  1. variety of food
  2. maintain healthy foods
  3. low in fat and cholesterol
  4. plenty of fruits, veggies, and grain
  5. sugar & sodium in moderation
  6. alcohol in moderation
31
Q

what food is use in clear diet?

A

carbohydrates and water (apple/grape juice, fat-free broth, plain gelatin, fruit ice, ginger ale, tea or coffee w/ sugar)

32
Q

what food is use in full diet?

A

everything in clear and strained soup/cereal, fruit/veg juice, hot cocoa, custard, ice cream, pudding, sherbert, and eggnog

33
Q

when is liquid diet used?

A

after surgery, acute infection, GI problems, replace lost fluids, and in preparation for x-ray of GI

34
Q

what food is avoided in soft diet?

A

meat and shellfish with tough connective tissue, coarse cereal, spicy foods, rich desserts, fried food, raw fruits & veggies, nuts, and coconut

35
Q

when is soft diet used?

A

after surgery, pt. with infection, GI disorders, and chewing problems

36
Q

what food is avoided in diabetic diet?

A

sugar-heavy foods: candy, soda, desserts, cookies, syrup, honey, condensed milk, chewing gum, and jam

37
Q

what food is avoid in low calorie diet?

A

butter, cream, whole milk, soda, alcohol, salad dressing, fatty meat, and candy

38
Q

when is a high-calorie diet used?

A

anorexia, underweight, hyperthyroidism, and cancer

39
Q

what food is avoided in high-calorie diet?

A

high-bulk food: fill too quickly
high-fat food: digest slow & spoil appetite

40
Q

what food is avoided in low-cholesterol diet?

A

restrict cholesterol and fat to <50 g
limit beef, liver, pork, lamb, egg yolk, cream, cheese, shellfish, and whole milk

41
Q

what food is avoid in fat restricted diet?

A

cream, milk, cheese, fats, fatty meat, rich desserts, chocolate, nuts, fried food, and salad dressing

42
Q

what food is avoid in sodium restricted/low salt/low sodium diet?

A

avoid/limit salting food, smoked meat, processed foods, pickles, olives, sauerkraut, and some cheese

43
Q

when is high and low protein diet used?

A

high: pregnant/lactating diet, growing kidney, surgery, burns, fever, and infections
low: certain renal disease and certain allergies

44
Q

when is bland diet used?

A

pt. with ulcer, colitis, and other GI disorders

45
Q

what food is avoided in bland diet?

A

coarse food, fried foods, highly seasoned, pastries, candies, raw fruits and veggies, and alcohol

46
Q

when is avoided in low-residue diet?

A

raw fruits/veggies, whole grain bread/cereal, nuts, seeds, beans, peas, and coconut (high residue is >30 g)

47
Q

what do phospholipids and cholesterol do?

A

phospholipid: prevent accumulation of fat in liver
cholesterol: lower circulating cholesterol

HealthScience 2 (7 decks)

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