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Nutrition and diet Therapy (LECTURE) > GENERAL REVIEWER > Flashcards

GENERAL REVIEWER Flashcards

1
Q

What is the total calories 1g of Carbohydrates?

A

4 CALORIES

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2
Q

What is the total calories 1g of Proteins?

A

4 CALORIES

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3
Q

What is the total calories 1g of fats?

A

9 CALORIES

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4
Q

What is the total calories of 1g of alcohol?

A

1g=1mL and 1mL=7 calories. 1L= 7, 000

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5
Q

What is the Calcium requirement for 18-19 years old?

A

1.3g = 1,300 milligrams

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6
Q

What is the recommended daily intake of protein?

A

10-35%

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7
Q

What is the recommended daily intake of fats?

A

20-35%

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8
Q

What is the meaning of RDA?

A

RECOMMENDED DAILY ALLOWANCE

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8
Q

What is the recommended daily intake of Carbohydrates?

A

45-65%

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9
Q

What is the meaning of AI?

A

Adequate Intake

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10
Q

What are the 6 essential nutrients?

A

CARBOHYDRATES
FATS
VITAMINS
PROTEINS
MINERALS
WATER

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10
Q

What are the organic nutrients?

A

CARBOHYDRATES
FATS
VITAMINS
PROTEINS

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11
Q

What are the inorganic nutrients?

A

MINERALS and WATER

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12
Q

a food guidance system developed by the USDA that provided recommendations for how much to eat from various food groups based on age, gender, and activity level?

A

MyPyramid

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12
Q

What is the meaning of REE?

A

RECOMMENDED ENERGY EXPENDITURE

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13
Q

What is the maximum energy needed by the body?

A

RECOMMENDED ENERGY EXPENDITURE (REE)

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14
Q

It can get to salt, it is component of your thyroid hormones, to regulate/affects the rate of metabolism?

A

IODINE

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15
Q

WHAT IS THE INCREASE ALARMING DISORDER IN CHILDREN?

A

OBESITY

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15
Q

It is usually use to patient with diabetes mellitus (alternative foods) and group foods that can be exchanged?

A

FOOD EXCHANGE LIST

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15
Q

It is the light physical activity, with 3 miles per day?

A

SEDENTARY LIFESTYLE

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16
Q

EXCESSIVE HIGH IN FAT AND SODIUM LITTLE FIBER AND HIGH IN CALORIES, LIMITED AMOUNTS OF VITAMINS AND MINERALS, WHAT FOOD DOES IT DESCRIBES/it is best describes as?

A

FAST FOODS

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17
Q

HOW TO REDUCE THE RISK OF HEART DISEASE?

A
  • LOW in Saturated fat
  • LOW in cholesterol
  • Decrease sodium
  • Decrease trans fat
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18
Q

PINGGANG PINOY: DARK AND GREEN LEAFY VEGETABLES/VEGETABLES AND FRUITS?

A

GLOW

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19
Q

PINGGANG PINOY: CARBOHYDRATES, BREAD, GRAINS?

A

GO

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19
Q

PINGGANG PINOY: EGGS MILK,CHICKEN, FISH, AND MEAT?

A

GROW

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20
Q

Simplest form of carbohydrates?

A

MONOSACCHARIDES

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21
Q

FRUCTOSE?

A

MONOSACCHARIDES

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21
Q

GLUCOSE?

A

MONOSACCHARIDES

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21
Q

SUCROSE?

A

DISACCHARIDES

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21
Q

GALACTOSE?

A

MONOSACCHARIDES

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21
Q

MALTOSE?

A

DISSACHARIDES

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21
Q

Pairs of monosaccharides
Must be changed to simple sugars by hydrolysis before absorption
Sucrose, maltose, and lactose?

A

DISSACHARIDES

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22
Q

LACTOSE?

A

DISSACHARIDES

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23
Q

Complex carbohydrates
Compounds of many monosaccharides
Important polysaccharides in nutrition
Starch
Glycogen
Fiber?

A

POLYSACCHARIDES

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24
Q

STARCH?

A

POLYSACCHARIDES

25
Q

GLYCOGEN?

A

POLYSACCHARIDES

26
Q

What is the building blocks of proteins?

A

AMINO ACIDS

27
Q

Edematous Malnutrition/ Fat accumulates in the liver, and lack of protein and hormones results in edema, painful skin lesions, and changes in pigmentation of skin and hair?

A

KWASHIORKOR

28
Q

Affects very young children
Results from severe malnutrition
Emaciated no edema
Hair is dull and dry; skin is thin and wrinkled?

28
Q

If the foods came form animal, is it comlete in all nutrients, complete protein and high quality?

29
Q

What is the function of fat?

A

Carrier of fat soluble vit, provides energy, store glucose.

30
Q

What is the BAD cholesterol?

A

LOW-DENSITY LIPOPROTEINS(LDL)

31
Q

What is the GOOD cholesterol?

A

HIGH DENSITY LIPOPROTEIN (HDL)

32
Q

What is the vitamins essential for blood clotting?

33
Q

Vitamin A is?

A

RETINOL FOR EYES

34
Q

Vitamin B is?

35
Q

Vitamin C is?

A

ASCORBIC ACID

36
Q

Vitamin D is?

A

CALCIFEROL

37
Q

Vitamin E is?

A

TOCOPHEROL

37
Q

Excessive intake if vit A will cause ?

A

LIVER DAMAGE

38
Q

These are the - Vegetables/anti-cancer properties ex. Broccoli?

A

PHYTOCHEMICAL CRUCIFEROUS

39
Q

What is the most abundant mineral in our body?

39
Q

Who is the primary regulator in our body/excreting the wastes?

40
Q

What is the nursing care values for advocating for patients?

A

COMPASSION

40
Q

What happens to excessive intake of Sodium?

A

Increase in pressure-Hypertension

41
Q

What does it call for 24-hour food intake recall?

A

24- hour food recall

41
Q

Assessing nutrition (Elderly, Pregnant and children):

A

MID-UPPER ARM CIRCUMFERENCE- to determine SAM (Severe Acute Malnutrition) or MAM moderate acute malnutrition

42
Q

GREEN: Normal upper arm circumference for child?

A

above 12.5 cm

42
Q

YELLOW: upper arm circumference for a child?

A

11.5 - 12.5 CM

42
Q

RED: SEVERE upper arm circumference for a child?

A

below 11.5 cm

43
Q

What is hemochromatosis?

A

EXCESSIVE IRON INTAKE

43
Q

Normal Sodium?

44
Q

3 Subjective global assessment?

A
  • Dietary intake changes
  • History of weight change
  • Gastrointestinal disorder
45
Q

What is the primary purpose of the USDA Food Guide?

A

To provide a balanced approach to healthy eating

45
Q

In MyPyramid, which food group is represented by the orange stripe?

46
Q

In MyPyramid, which food group is represented by the GREEN stripe?

A

VEGETABLES

46
Q

In MyPyramid, which food group is represented by the RED stripe?

47
Q

In MyPyramid, which food group is represented by the BLUE stripe?

48
Q

In MyPyramid, which food group is represented by the VIOLET stripe?

A

MEAT AND BEANS

48
Q

How many servings of vegetables are recommended per day according to MyPyramid?

A

3-4 servings

49
Q

The Food Exchange List categorizes foods into groups based on their:

A

Nutrient content

50
Q

Which of the following is NOT a food group in the Food Exchange List?

51
Q

The ‘Percent Daily Value’ on a food label is based on a daily diet of:

A

2,000 calories

52
Q

What information is typically found on a food label?

A

Nutritional content

53
Q

What is the recommended daily intake of dietary fiber for adults according to the Nutrient Guidelines for Filipinos?

A

20-30 grams

53
Q

In food descriptors, what term is used to describe a food that has been minimally processed and is close to its natural state?

53
Q

According to the Nutrient Guidelines for Filipinos, which nutrient should be consumed in moderation to prevent cardiovascular diseases?

54
Q

MyPyramid suggests that physical activity should be a part of:

A

Daily routine

55
Q

The Food Exchange List helps manage which aspect of a diet?

A

Portion sizes

56
Q

According to the Nutrient Guidelines for Filipinos, which vitamin is crucial for maintaining healthy vision?

56
Q

On a food label, the term ‘low fat’ indicates that the product contains:

A

5 grams or less of fat per serving

57
Q

What does the term ‘fortified’ mean in the context of food descriptors?

A

Enhanced with additional nutrients

58
Q

What is the primary function of carbohydrates in the body?

A

Providing energy

59
Q

In the context of carbohydrates, what does the glycemic index measure?

A

The rate at which a carbohydrate-containing food increases blood glucose levels

59
Q

Which enzyme is primarily responsible for the digestion of carbohydrates in the mouth?

Nutrition and diet Therapy (LECTURE) (20 decks)

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