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Nutrition and Diet Therapy > INTRODUCTION:CONCEPTS OF NUTRITION AND DIET THERAPY > Flashcards

INTRODUCTION:CONCEPTS OF NUTRITION AND DIET THERAPY Flashcards

1
Q

is any substance consumed to provide nutritional support for an organism.

A

Food

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2
Q

Term that denotes the foundation for life and health based on food requirements of humans for activity, growth, maintenance, reproduction and lactation

A

Nutrition

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3
Q

Includes the intake, digestion and utilization of nutrients for tissue maintenance and provision of energy

A

Nutrition

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4
Q

process by which the body metabolizes and utilizes nutrients

A

Nutrition

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5
Q

a substance ingested by an organism an assimilated by the organism’s cells to provide energy, maintain life, or stimulate growth

A

Food

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6
Q

is the study of nutrients and the processes by which they are used by the body

A

Nutrition

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7
Q

Basic function of Nutrition:

A

maintain life by allowing an individual to grow and be in a state of optimum health

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8
Q

Nutrition and Nursing Care

A
  1. Illness Prevention
  2. Adapting Food Patterns
  3. Modify Nutritional Factors
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9
Q

the recognition of the role of nutrition in diseases or illness prevention

A

Nutrition and Nursing Care

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10
Q

the concern for adapting food patterns of individuals to their nutritional needs within the framework of their cultural, economic and psychological situations and styles

A

Nutrition and Nursing Care

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11
Q

the awareness of the need in specified diseaes states to modify nutritional factors for therapeutic purpose

A

Nutrition and Nursing Care

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12
Q

Substances that the human body utilizes from foods that are consumed

A

Nutrients

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13
Q

Nutrients are substances in foods required by the body for:

A

Maintenance
Repair
Energy
Growth

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14
Q

Nutrients are classified according to:

A

Function
Chemical Composition
Essentiality
Concentration

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15
Q

Classes of Nutrients Based on Chemical Composition:

A

Energy Nutrients
Organic Nutrients
Inorganic Nutrients

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16
Q

Releases energy for maintenance of homeostasis

A

Energy Nutrients

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17
Q

Ex. of Energy Nutrients

A

Carbohydrates, proteins, fats

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18
Q

Build and maintain body tissues and regulate body processes

A

Organic Nutrients

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19
Q

Ex. of Organic Nutrients

A

Carbohydrates, proteins, fats and vitamins

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20
Q

Provide a medium for chemical reactions, transport materials, maintenance of body temperature, promote bone formation and conduct nerve impulse

A

Inorganic Nutrients

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21
Q

Ex. Inorganic Nutrients

A

Water, minerals

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22
Q

Classes of Nutrients Based on Essentiality:

A

Essential and Non-essential Nutrients

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23
Q

Nutrients that the body cannot manufacture but is required for growth and maintenance

A

Essential Nutrients

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24
Q

Nutrients required for human life

A

Essential Nutrients

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25
Q

Nutrients which the body can make on its own

A

Non-Essential Nutrients

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26
Q

Ex. of Essential Nutrients

A

Carbohydrates, Lipids, Fats, Protein, Some Vitamins and Minerals, Water

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27
Q

Ex. of Non-Essential Nutrients

A

Biotin, Vitamin K, Vitamin D

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28
Q

6 Categories of Nutrients

A
  • Carbohydrates
  • Proteins
  • Lipids (Fats)
  • Vitamins
  • Minerals
  • Water
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29
Q

Organic compounds composed of carbon, hydrogen, and oxygen

A

Carbohydrates

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30
Q

Carbohydrates are organic compounds composed of

A

carbon, hydrogen, and oxygen

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31
Q

Significant role in providing cells with energy and supporting the normal functioning of the body.

A

Carbohydrates

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32
Q

Major source of fuel

A

Carbohydrates

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33
Q

Provides the most efficient form of energy in the body

A

Glucose

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34
Q

maintains the digestive system healthy and keeps our bowel movement soft and regular

A

Fiber

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35
Q

Organic compounds that contain carbon, hydrogen, oxygen, and nitrogen atoms; some proteins also contain sulfur.

36
Q

Proteins are organic compounds that contain

A

carbon, hydrogen, oxygen, and nitrogen atoms; some proteins also contain sulfur.

37
Q

function of proteins

A

Genetic control of protein synthesis, cell function,
and cell reproduction

38
Q

The end products of protein digestion

A

Amino acids

39
Q

amino acids that can be synthesized (manufactured) by the cells

A

Nonessential Amino Acids

40
Q

must be ingested in the diet because they cannot be synthesized in the body

A

Essential Amino Acids

41
Q

Organic compounds that are insoluble in water but soluble in organic solvents such as ether and alcohol

A

Lipids (Fats)

42
Q

Composed of the same elements as carbohydrates (carbon, hydrogen, and oxygen) but have a higher hydrogen concentration.

A

Lipids (Fats)

43
Q

basic structural units of most lipids and its primary role is for energy storage

A

Fatty acids

44
Q

Compounds that indirectly assist other nutrients through the complete processes of digestion, absorption, metabolism and excretion

45
Q

2 types of Vitamins:

A
  • Water soluble vitamins
  • Fat soluble vitamins
46
Q

Water soluble vitamins

A

Vitamin B and Vitamin C

47
Q

Fat soluble vitamins

A

Vitamin A, D, E, K

48
Q

Serve structural purposes in the body and are found in body fluids.

49
Q

Affects the nature of fluids which affects muscle function and CNS.

50
Q

Example of Minerals

A

Calcium, Iron, Zinc

51
Q

important for healthy bones and teeth

52
Q

helps muscles relax and contract

53
Q

important in nerve functioning, blood clotting, blood pressure regulation, immune system health

54
Q

part of a molecule (hemoglobin) found in red blood cells that carries oxygen in the body

55
Q

needed for making protein and genetic material

56
Q

has a function taste perception, production of sperm, normal growth and sexual maturation, immune system health

57
Q

Categories of Mineral

A

Major Minerals and Trace Minerals

58
Q

Required in amounts 100mg or higher

A

Major Minerals

59
Q

less than or equal to 20mg

A

Trace Minerals

60
Q

Major part of every tissue in the body

61
Q

Fluid in which substances can be broken down and reformed for use by the body

62
Q

Bridge between knowledge of essential nutrients and food consumption

A

Dietary Standards

63
Q

Provides a guide of adequate nutrient intake levels against which to compare the nutrient values of food consumed

A

Dietary Standards

64
Q

Dietary standards that are based on:
- reviewing the available scientific data about specific nutrient use
- assessing the function of these nutrients to reduce the risk of diseases
- Evaluating current data on nutrient consumption levels among population

A

Dietary Reference Intakes

65
Q

Uses of Dietary Reference Intakes

A
  • Planning meals for a large group
  • Interpreting food consumption information
  • Developing new food products
66
Q

Dietary Reference Intakes are Dietary standards that are based on:

A
  • reviewing the available scientific data about specific nutrient use
  • assessing the function of these nutrients to reduce the risk of diseases
  • Evaluating current data on nutrient consumption levels among population
67
Q

is the collective term comprising reference value for energy and nutrient levels of intakes.

A

Philippine Dietary Reference Intakes

68
Q

Philippine Dietary Reference Intakes

A
  • Estimated Average Requirement
  • Recommended Energy/Nutrient Intake
  • Adequate Intake
  • Tolerable Upper Intake Level
69
Q

Planning and assessing diets of healthy groups and individuals

A

Philippine Dietary Reference Intakes

70
Q

daily nutrient intake level that meets the median or average requirement of healthy individuals in particular life stage and sex group, corrected for incomplete utilization or dietary nutrient bioavailability.

A

Estimated Average Requirement

71
Q

the amount of a nutrient needed to meet the basic requirements of he average of the individuals in a specific group

A

Estimated Average Requirement

72
Q

basis for the RE/NI

A

Estimated Average Requirement

73
Q

level of intake of energy or nutrient which is considered adequate for the maintenance of health and well-being of healthy persons in the population.

A

Recommended Energy/Nutrient Intake

74
Q

daily nutrient intake level that is based on observed or experimentally-determined approximation of the average nutrient intake by a group (groups) of apparently healthy people that are assumed to sustain a defined nutritional state.

A

Adequate Intake

75
Q

highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population.

A

Tolerable Upper Intake Level

76
Q

The unit of measurement for the energy that the body gets from food

77
Q

Fuel factor for carbohydrates:

78
Q

Fuel factor for fat:

79
Q

Fuel factor for protein:

80
Q

Calculation of food value:

A

Number of grams of specific nutrient x fuel factor of specific nutrient = energy value

81
Q

Food Guides

A
  • Food Guide Pyramid
  • Pinggang Pinoy
  • FNRI Menu Guide Calendar
  • Nutritionally Adequate Menu
82
Q

Guide to the amount and kinds of foods we should eat daily to maintain health and to reduce risk of developing diet-related diseases

A

Food Guide Pyramid

83
Q

new, easy to understand food guide that uses a familiar food plate model to convey the right food group proportions on a per-meal basis, to meet the body’s energy and nutrient needs of Filipino adults

A

Pinggang Pinoy

84
Q

serves as a visual tool to help Filipinos adopt healthy eating habits at meal times by delivering effective dietary and healthy lifestyle messages

A

Pinggang Pinoy

85
Q

this cycle menu can serve as a guide among Feeding Coordinators in the planning and preparation of nutritious and healthy meals

A

FNRI Menu Guide Calendar

Nutrition and Diet Therapy (16 decks)

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