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Nursing Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

Nutrigenomics

A

The study of the effects of nutrients and other bioactive substances found in food on genes, body proteins and metabolites

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2
Q

Nutrigenetics

A

The study of the effects of an individuals particular genetic make-up on metabolic and physiologic functions, including nutrient requirements and risk of certain diseases

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3
Q

Homeostasis

A

State of dynamic equilibrium within the body’s internal environment, a balance achieved through the control of various interrelated physiologic mechanisms

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4
Q

Nutrition

A

The Sum of the processes involved in taking in food, releasing the nutrients it contains and assimilating and using these nutrients to provide energy and maintain body tissue

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5
Q

Nutrition Science

A

The body of scientific knowledge developed through controlled research that relates to all aspects of nutrition - national, international, community, and clinical

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6
Q

Dietetics

A

The science related to the nutritional planning and preparation of foods and diets

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7
Q

Registered Dietitian (RD) &a Registered Dietitian Nutritionist (RDN)

A

A health professional who has completed Ana credited academic program and a minimum of 1200 hours of post-baccalaureate - supervised practice and has passed the National Registration Examination for Dietitians administered by the Commission on Dietetic Registration of Academy of Nutrition and Dietetics

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8
Q

Public Health Nutritionist

A

A health professional who has completed an academic program in nutrition and a graduate degree (MPH or DrPH) in a school of public health accredited by the Council on Education for Public Health, and supervises the nutrition component of public health programs in country, state, national, or international community settings

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9
Q

Nutrients

A

Substances in food that are essential for energetic, growth, normal body functions and maintained life

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10
Q

Essential Nutrients

A

Substances that cannot be made by the body and must be supplied in food. These include essential fatty acids, essential amino acids for making protein, vitamins and minerals

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11
Q

Macronutrients

A

The three energy-yielding nutrients: carbohydrates, fat and protein

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12
Q

Carbohydrate

A

Nutrient class that includes starch, sugar and fiber; starch should be the major source of energy in the diet; sugar and starch have a fuel factor of 4 Kcal/g; fiber is an indigestible form of carbohydrate

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13
Q

Fat

A

Nutrient providing a concentrated form of energy (yields 9Kcal/g); stored in the body as adipose tissue as an energy reserve; supplies essential fatty acids in the diet

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14
Q

Protein

A

Nutrient that contains nitrogen and essential amino acids; amino acids serve as building blocks for forming body tissues, enzymes, and hormones; fuel factor is 4Kcal/g

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15
Q

Micronutrients

A

The two classes of non-energy-yielding elements and compounds - minerals and vitamins; these nutrient regulate and control cell metabolism and are components of specialized body structures

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16
Q

Metabolism

A

The sum of all biochemical and physiologic processes by which the body grows and maintains itself (anabolism), breaks down and reshape tissue (catabolism), and transforms energy to do its work. Products of these reactions are called metabolites

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17
Q

Fuel Factor

A

The number of Kcalories that 1g of nutrient yields when completely oxidized; the fuel factor is 4 for carbohydrate and protein, 9 for fat and 7 for alcohol. Fuel factors are used in computing the energy values of foods and diets

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18
Q

Vitamin

A

A compound must be an organic dietary substance that is not energy producing as are carbohydrates, fat and protein; it’s needed in very small quantities to perform a particular metabolic function and prevent an identified deficiency disease; and it cannot by synthesized by the body, so it must be supplied in food

19
Q

Fat Soluble Vitamins

A

Closely associated with body lipids and easily stored. Functions are usually related to structural activities with proteins
-Vitamin A, D, E, and K

20
Q

Water Soluble Vitamins

A

More easily absorbed and transported, they cannot be stored except in the general sense of tissue saturation.

21
Q

Vitamins

A

Complex organic molecules that serve primarily are coenzymes or regulators of body metabolism, especially energy metabolism. easily destroyed in cooking

22
Q

Minerals

A

Simple elements with important roles in both structure and function not destroyed in cooking

23
Q

How do Vitamins and minerals work together?

A

Vitamins and minerals often work together to perform different functions in the body. E.x:
Vitamin D regulates calcium balance and these nutrients work together to affect bone mass. Vitamin C assists in the absorption of iron, which is essential for prevention of anemia.

24
Q

Extracellular Fluid (ECF)

A

Water OUTSIDE the cell; 20% of totally body weight; Blood plasma, interstitial fluid (water surrounding the cell), secretory fluid (water circulating in transit) and dense tissue fluid (water in deep connective tissue, cartilage and bone)

25
Q

Intracellular Fluid (ICF)

A

Water INSIDE the cell; 40-45% of total body weight( more water here because of the metabolic activity of organs and tissues take place Inside the cell

26
Q

Antidiuretic Hormone

A

Secreted by the posterior pituitary gland; a.k.a. Vasopressin; Controls the reabsoprtion of water by the kidneys, decreasing the amount lost via urine

27
Q

Aldosterone

A

Secreted by the adrenal cortex; Acts in the kidneys to reabsorb sodium which then reabsorbs water and restored normal blood volume.

28
Q

Anabolic metabolic reaction

A

Synthesizes new and more complex substances as in body growth and repair

29
Q

Catabolic metabolic reaction

A

Breaks down complex substances to simpler ones

30
Q

Foodways

A

Food customs or traditions

31
Q

Food flavors and preservatives

A

How food is prepared and seasoned

32
Q

Core Foods

A

Eaten every day and provide the bulk of the energy intake; usually carbs

33
Q

Complimentary Foods

A

Added to improve palatability usually vegetables or meats added to a rice or pasta dish

34
Q

Frequency and timing of food/meats

A

The number of meals or snacks eaten each day, what time they are eaten, and the foods they contain

35
Q

HACCP

A

Identify potential sources of contamination and help food plant managers set up ways to control them

36
Q

Bacterial food infection

A

Occurs when individuals eat food contaminated with large colonies of bacteria

37
Q

Bacterial food poisoning

A

Results from toxins produced by bacteria before the food was eaten

38
Q

USDA (United States Department of Agriculture)

A

A department of the United States government that manages various programs related to food, agriculture, natural resources, rural development and nutrition (MyPyramid/MyPlate)

39
Q

FDA (Food and Drug administration)

A

Is a federal agency of the United States department of Health and Human Services, one of the United States federal executive departments

40
Q

CDC (Centers for Disease Control and Prevention)

A

Is a federal agency that conducts and supports health promotion, prevention and preparedness activities in the United States with the goal of improving overall public health

41
Q

Oral Diet

A

Regular oral feeding; wanted to use as long as possible

42
Q

Enteral Nutrition and Tube Feeding

A

If patient is unable to eat but the GI tract can be used; GI tube, GJ tube, and AD button

43
Q

Peripheral Diet

A

Intravenous feeding if GI tract cannot be used. IV Fluid mix

44
Q

Total Parental Diet

A

Large central vein used; long-term - surgery needed for the placement of catheter

Nursing Nutrition (1 decks)

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