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Nutrition And Diet Therapy > Introduction - NCP > Flashcards

Introduction - NCP Flashcards

1
Q

It is the principal form in which carbohydrate is used by the body

A

Glucose

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2
Q

abundant in fruits, sweet corn, and corn syrup

A

Glucose

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3
Q

Moderately sweet sugar found naturally preformed in few foods but mainly created in body from starch digestion

A

Glucose

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4
Q

The sweetest of the simple sugars

A

Fructose

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5
Q

found in honey, most fruits, and some vegetables

A

Fructose

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6
Q

this monosaccharide is not found in foods but is produced from lactose (milk sugar) by digestion and is converted into glucose in the body

A

Galactose

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7
Q

this disaccharide takes a form of ordinary table sugar-granulated

A

Sucrose

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8
Q

this disaccharide is composed of glucose and fructose

A

sucrose

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9
Q

found in milk and milk products except cheese

A

Lactose

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10
Q

This disaccharide is converted into glucose and galactose in digestion and is less soluble and less sweet than sucrose

A

Lactose

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11
Q

This Disaccharide remain in the intestine longer than other sugars and encourages the growth of certain useful bacteria

A

Lactose

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12
Q

This disaccharide is not found in free foods but i produced by hydrolysis of starch and is converted into glucose in digestion

A

Maltose

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13
Q

This disaccharide can be found in certain infant formulas, beer, and malt beverage products

A

maltose

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14
Q

This disaccharide is less sweet compared to glucose and sucrose

A

Maltose

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15
Q

How many sugar units are oligosaccharides composed of?

A

3-10 units of sugar

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16
Q

The most significant polysaccharide in human nutrition

A

Starch

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17
Q

Is the major food sources include cereal grains, potatoes and other root vegetables, and legumes. And it is more converted entirely into glucose upon digestion

A

Starch

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18
Q

sugar that are not found free in foods but instead are formed as intermediate products in the breakdown of starch

A

Dextrins

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19
Q

What are the hormones that increase blood sugar level?

A
  1. Glucagon
  2. Growth Hormone
  3. Steroid Hormone
  4. ACTH (Adrenocorticotropic Hormone)
  5. T4
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20
Q

Are formed from glucose and stored in liver and muscle tissues

A

Glycogen

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21
Q

Are non-digestible, colloidal polysaccharides having a gel quality and have sources that include mostly fruits and are often used as base for jellies

A

Pectins

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22
Q

Polysaccharide used to treat diarrhea, and give its whys

A

pectin,

as they absorb toxins and bacteria in the intestine. They bind cholesterol reducing the amount the blood can absorb

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23
Q

what are the two classification of cellulose, and give the difference

A

Soluble
- found sa mga fruits and legumes, barleys, and oats -
- delays gastrointestinal transit and glucose absorption
- lowers blood cholesterol.

Insoluble
- found in wheat bran, corn brans, whole grain bead, cereals, and vegetables
- accelerate gastrointestinal transit, increase fecal
weight, slow down starch hydrolysis
- delay glucose absorption

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24
Q

Polysaccharide that has no specific enzyme is present and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis

A

Cellulose

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25
Q

the measurement of Normoglycemia

A

90 -120 mg/100ml of blood

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26
Q

only hormone decreasing blood sugar level

A

Insulin

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27
Q

This type of lipids are compounds of fatty acids, PHOSPHORIC ACIDS, and nitrogenous bases which also serves as EMULSIFIERS to keep the fat dispersed in the body fluid

A

Phospholipids

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28
Q

the most widely distributed phospholipid which traces are placed in liver and egg yolk and in raw vegetable oils such as corn oil. Carries fat & cholesterol away from plaque deposits in the arteries

A

Lecithin

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29
Q

type of phospholipid that are needed to form thromboplastin for the blood-clotting process

A

Cephalin

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30
Q

type of phospholipid that are found in the brain and other nerve tissues as components of myelin sheath

A

Sphingomyelin

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31
Q

Give the 3 types of common lipids

A
  1. Phospholipids
  2. Glycolipids
  3. Lipoprotiens
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32
Q

compounds of fatty acids combined with CARBOHYDRATES and nitrogenous bases

A

Glycolipids

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33
Q

type of glycolipid that are components of nerve tissue and certain cell membranes where they play a vital role in fat transport

A

Cerebrosides

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34
Q

type of glycolipid that are made up of certain glucose, galactose, and a complex compound containing an amino sugar

A

Gangliosides

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35
Q

what are the two types of glycolipids?

A

Cerebrosides and Gangliosides

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36
Q

are lipids combined with proteins

A

Lipoprotein

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37
Q

type of lipid formed primarily in the liver and are found in cell and organelle membranes, mitochondria, and lysosomes

A

Lipoprotein

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38
Q

what are the four forms of Lipoproteins>

A

CHYLOMICRONS
VLDLs
LDLs
HDLs

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39
Q

a type of lipoprotein that leave the liver cells full of fats & lipid components to transfer newly made triglycerides to the cells

A

VLDL

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40
Q

reduced as fats & lipids are released on their journey through the body. They carry cholesterol throughout the body to tissue cells for various function

A

LDLs

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41
Q

are formed within cells to remove cholesterol from the cell, bringing it to the liver for disposal

A

HDL

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42
Q

Health guidelines recommend a dietary cholesterol intake of ___ mg or less per day; If LDL cholesterol is elevated, dietary cholesterol intake should be less than ___ mg.

A

300mg, 200mg

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43
Q

Are simple derivatives from fat digestion or other more complex products.

A

Derived Lipids

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44
Q

They are fat substances produced from fats and fat compounds during digestive breakdown

A

Derived Lipids

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45
Q

Are key refined fuel forms of fat that the cell burns for energy. They are the basic structural units of fat and may be saturated or unsaturated in nature.

A

Fatty acid

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46
Q

Give the 3 sources of fatty acids

A

SATURATED FAT
MUFA - Mono Unsaturated fatty acid
PUFA - Poly Unsaturated fatty acid

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47
Q

type of fatty acid which no hydrogen can be added

A

saturated fats

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48
Q

what saturation of fatty acid remains solid at room temperature? Give an example

A

Fats high in saturated fatty acid / animal fats

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49
Q

[source of fatty acid] in which two of the carbon atoms are joined by a double bond

A

MUFA

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50
Q

[source of fatty acid] are those in which two or more double bonds are present. Linoleic acid is the most common example.

A

PUFA

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51
Q

is a water - soluble component of triglycerides and is inconvertible with carbohydrates

A

Glycerol

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52
Q

what percentage of glycerol comes out of the fat?

A

It comes out 10% of the fat.

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53
Q

are a class of fat-related substances that contain sterols

A

Steroids

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54
Q

________ is a main member of steroids

A

Cholesterol

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55
Q

are those which yield only amino acids upon hydrolysis.

A

simple proteins

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56
Q

are combination of simple proteins and nucleic acids.
Deoxyribonucleic nucleoproteins are necessary for the synthesis of proteins in the cytoplasm.

A

Nucleoproteins

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57
Q

[classification of protein] are compounds or metals attached to proteins found in ferritin, hemosiderin, and transferin.

A

metalloproteins

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58
Q

[classification of protein] are compounds of phosphoric acid joined in ester linkage to protein found in casein of milk

A

Phosphoproteins

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59
Q

[classification of protein] are compounds of proteins and non-protein pigments found in flavoproteins, hemoglobin, and cytochromes.

A

Chromoproteins

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60
Q

[classification of protein] are compounds of a protein and a triglyceride or other lipids such as phospholipids or cholesterol found in cell and organelle membranes.

A

Lipoproteins

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61
Q

[classification of protein] are combination of a protein and large quantities of complex polysaccharides such as mucin found in secretion from gastric mucous membranes.

A

Mucoproteins and glycoproteins

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62
Q

amino acid that ensures proper growth in infants and is a precursor of serotonin and melatonin

A

tryptophan

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63
Q

Are building blocks of protein

A

amino acids

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64
Q

Are products formed in the various stages of hydrolysis of a protein molecule

A

Derived proteins

65
Q

Amino acids that cannot be manufactured by the human body.

A

Essential Amino Acids

66
Q

EAA that facilitates growth, the creation of blood cells, and tissue repair

A

Histidine

67
Q

EAA that helps in wound healing, immunity, blood sugar regulation, and hormone production

A

Isoleucine

68
Q

Is a condition resulting from insufficiency of protein or energy or both in the diet

A

Protein-Energy Malnutrition (PEM)

69
Q

A malnutrition caused by a lack of sufficient energy intake characterized by being extremely thin, skin seems to hang on the skeletal bones, & there is reduced muscle mass.

A

Marasmus

70
Q

a malnutrition caused by lack of protein while consuming adequate energy. The individual has an appearance of more than sufficient fat stores in the stomach & face due to edema.

A

Kwashiorkor

71
Q

Differentiate acute and chronic Protein-Energy Malnutrition

A

● Acute PEM occurs in children who are thin for their height.
● Chronic PEM occurs in children who are short for their age;

72
Q

are a group of unrelated organic compound found in food needed in minute quantities in the diet

A

Vitamins

73
Q

Vitamins comes from the from “____” word “___” which means “life” and “____” which means - “___________”

A

Comes from “Latin” word “Vita” - “life” and “Amine” - “Nitrogen Compound”

74
Q

also known as calciferol

A

Vitamin D

75
Q

Also known as vitamin A

A

Retinol

76
Q

also known as vitamin e

A

tocopherol

77
Q

This vitamin is stable to light and heat, but prolonged heating in contact with air destroys it

A

Vitamin A(Retinol)

78
Q

what are the two forms of vitamin a

A
  1. Preformed vitamin A/Retinol - active form; animal sources
  2. Carotenoids - inactive form; found in plants
79
Q

This vitamin is stable to heat and acids and unstable to alkalis, ultraviolet light and oxygen ; also destroyed when in contact with rancid fats, lead, and iron

A

Vitamin E (Tocopherol)

80
Q

This vitamin functions mostly as an antioxidant and acts as an essential for protection of cell structure especially RBC

A

Vitamin E (tocopherol)

81
Q

Deficiency of this vitamin can cause night blindness, dry rough skin, and increased susceptibility to infections

A

Vitamin A (Retinol)

82
Q

Deficiency of this vitamin can lead to the destruction of RBC and Low levels of tocopherol

A

Vitamin E (Tocopherol)

83
Q

When it comes to this vitamin, M=much is lost in cooking. Bruising, cutting, and exposure to air cause much loss of ascorbic acid. Less destroyed when food is cooked quickly in small amounts of boiling water and covered tightly

A

Vitamin E (TOCOPHEROL)

84
Q

This major mineral maintains normal muscle irritability and excitability by helping to Allow the passage of glucose through the cell wall

A

Sodium

85
Q

This major mineral allows normal muscle contraction, increase stability of calcium in the tooth enamel, and is essential in the transfer of energy and cellular metabolism

A

Magnesium

86
Q

This major mineral acts as a membrane stabilizer and also promotes blood coagulation. Moreover, this mineral participates in muscular contraction and relaxation

A

Calcium

87
Q

This Major Mineral plays a role in the activity of the skeletal and cardiac muscles

A

Potassium

88
Q

This mineral acts as muscle relaxant in contrast to calcium

A

Potassium

89
Q

This major mineral helps to maintain fluid & electrolyte and acid-base balance and also contributes to the stomach acidity

A

Chlorine

90
Q

Maintaining protein structure, Activating enzymes, and Detoxification are the functions of this major mineral

A

Sulfur

91
Q

This trace mineral helps to increase the storage of thiamine

A

Manganese

92
Q

This trace mineral acts as a carrier of oxygen needed for cellular respiration and is also necessary for hemoglobin formation

A

Iron

93
Q

This trace mineral reduces or prevents the effects of vitamin E deficiency

A

Selenium

94
Q

A trace mineral that forms a stable compound in the dentine and enamel of the teeth, reducing dental caries and minimizing bone loss

A

Fluorine

95
Q

This trace mineral is present in the RNA and also enhances wound healing and helps maintain a normal sense of taste

A

Zinc

96
Q

This trace mineral is constituent of vitamin B12(Cobalamin) and is also necessary for RBC formation

A

Cobalt

97
Q

This trace mineral is needed for the production of thyroid hormone

A

Iodine

98
Q

This trace mineral is essential in the formation of hemoglobin, also promotes absorption of iron from the GIT, and maintains the integrity of the myelin sheath

A

Copper

99
Q

Vitamin B 1 is known as

A

ThiaminV

100
Q

Vitamin B 2 is known as

A

Riboflavin

101
Q

Vitamin B 3 is known as

A

Niacin

102
Q

Vitamin B 5 is known as

A

Panthothenic acid

103
Q

B6 is known as

A

pyridoxine

104
Q

B7 is known as

A

Biotin

105
Q

B9 is known as

A

Folic Acid

106
Q

B12 is known as

A

Cobalamin

107
Q

Spot the Not(s)
B1 B2
B3 B4
B5 B6
B7 B8
B9 B10
B11 B12

A

B4, B8, B10, B11

108
Q

P laced into the nares or sometimes orally, usually at bedside. the short term access provides a means to meet patient nutrient needs and can provide a change to assess tolerance of the tube feedings if more permanent long-term placement is determined to be required.

A

Short term enteral access tubes

109
Q

when do long term enteral access tubes are used?

A

when there is an obstruction in the upper GIT

110
Q

a long term enteral access tube wherein liquid food is delivered straight into the small intestine.

A

Gastro jejunum tube

111
Q

long term access tube that involves placing through the abdominal wall into the stomach.

A

gastronomy tube

112
Q

The delivery of calories and nutrients into a vein.

A

parenteral nutrition

113
Q

type of parenteral nutrition that involes a large vein for administration (neck and chest) vena cava and subclavian vein

A

TPN

114
Q

type of parenteral nutrition that is done when the problem is on the stomach unable to digest food

A

PPN

115
Q

A meal plan that controls the intake of certain foods or nutrients. It is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician

A

Therapeutic diet

116
Q

What are the diseases that require therapeutic diets?

A

Cardiovascular, diabetes, and GI diseases

117
Q

other term for General diet, Full diet, Complete diet

A

Balanced diet

118
Q

type of medical diet that provides food that are not irritating to the digestive tract and do not increase acid production in the stomach

A

Bland diet

119
Q

type of medical diet that involves foods that have no or low residue and fat and also aims to prevent dehydration or to clear the git

A

Clear liquid diet

120
Q

this type of medical diet is not to be given MORE THAN 2 DAYS unless ordered by doctor

A

clear liquid diet

121
Q

type of medical diet that aims at giving relief to fresh mouth sores and surgery

A

cold diet

122
Q

cold diet is also known as?

A

tonsil diet

123
Q

type of medical diet that aids in stool formation, is recommended to lbm, by a combination of low-residue, low fiber & low-fat diet

A

constipation diet (Anti diarrhea diet)

124
Q

more liberal diet than clear liquid diet

A

full liquid diet

125
Q

is a balanced diet measured to provide the number of exchanges or servings based on the individual’s caloric requirement

A

Diabetic diet

126
Q

type of medical diet that is high in fiber and low in fat.

A

diabetic diet

127
Q

diabetic diet is also known as?

A

calculated diet

128
Q

type of medical diet that allows food and drink with an energy value of 50% to 1007 above the caloric requirement or above the actual food intake

A

high calorie diet

129
Q

this diet is prescribed to persons with liver disorder, gallbladder problem, hyperlipidemia and heart disorder

A

low fat diet

130
Q

what medical condition which involves a patient to be in a low protein diet?

A

kidney and liver problems

131
Q

this medical diet is great for individuals with post-surgery or into high muscle building

A

high protein diet

132
Q

AVOID FOOD WITH ALLERGENS

A

Hypoallergenic diet

133
Q

no more than 300mg/per day of cholesterol

A

LOW CHOL diet

134
Q

examples of Polyunsaturated fats

A

Corn, soubeans peanut oil

135
Q

Foods to eat with SOFT DIET

A

Mga lugaw ah

136
Q

how many mg/day of Low cholesterol diet

A

not more than 300mg/day

137
Q

how many g/day for LOW PROTEIN DIET

A

20 to 40 grams/day

138
Q

Any liquid served COLD and ICED

A

COLD DIET ptngmnmo

139
Q

what kind of diet

EAT MORE BANANAS APPLES AND STAR APPLES

A

Constipation diet

140
Q

rich in fiber
most rich in fiber

A

Pectin
Stem/Stalk of veggies

141
Q

diet for pregnancy, tissue bone repair, inflammatory, injury, post surgery

A

High Protein

142
Q

CAP free means…
and what diet

A

No Coffee alcohol and pepper
BLAND diet

143
Q

Systematic Problem solving method that DIETETIC AND NUTRITION PROFESSIONALS use

PROVIDE FRAMEWORK TO CUSTOMIZE CARE

A

Nutrition Care Process

144
Q

four INTERRELATED STEPS OF NCP

A

ADIME
1. Nutrion Assessment
2. Nutri Diagnosis
3. Nutri Intervention
4. anutri Monitoring and Evaluation

145
Q

involves COLLECTION AND ANALYSIS of health relation INFO to IDENTIFY NUTRI PROBLEMS and underlying causes

A

Assessment of Nutri Status

146
Q

5 STANDARD DOMAINS OF NUTRITION ASSESSMENT

A

FOOD NUTRITION RELATED HISTORY
ANTHROPOMETRIC MEASUREMENT
BIOCHEMICAM DATA, MEDICAL TEST, AND PROCEDURES
NUTRITION- FOCUSED PHYSICAL FINDINGS
CLIENT HISTORY

147
Q

what a client consume daily

A

Dietary Intake Data

148
Q

examining the specific nutrients in the foods consumed by client

A

Nutrient Intake Analysis

149
Q
  1. How Often certain food or food groups are consumed kver a SPECIFIED PERIOD
  2. DETAILED recording of the client food intake for 3 days
  3. CLEINT REPORTS EVERYTHING consumed in the past 24 HOURS
A
  1. Food Frequency
  2. Food Diary
  3. 24-Hour Recall
150
Q

an index of a person’s WEIGHT in relation to HEIGHT determined…

A

BMI

151
Q

consist OF IDENTIFICATION OF NUTRITIONAL PROBLEM for which nutrtion related activities PROVIDE THE PRIMARY INTERVENTION

A

Nutrition Diagnosis

152
Q
  1. PES STATEMENT (ano ni)
  2. Evidenced by
  3. Related to
  4. Describe alterations in the pateint
A
  1. Problem, etiology/Cause, s/s
  2. s/s
  3. Etiology
  4. Problem
153
Q
  1. What are the THREE DOMAINS of NUTRITIONAL PROBLEMS

——

  1. too much or too little food or nutrient compared to actual or estimated needs

ex. EXCESSIVE SUGAR INTAKE which can lead to obesity and related health problems

  1. nutrition problems that relate to medical or physical conditions
    Ex: malnutrition related to chronic kidney disease due to dietary restrictions and symptoms such as nausea and loss of appetite.
  2. knowledge, attitudes, beliefs, physical environment, access to food, or food safety
    Ex: poor food safety practices, such as inadequate food storage or handling, lack knowledge about safe food practices
A

1 Intake, Clinical, Behavioral

154
Q

what did the Nutrition Council of the Philippinrs created (program

A

PHILIPPINR PLAN OF ACTION GOR NUTRION 2017-2022 (PPAN)

155
Q

Nutrtion Intervention includes… (METHOD

A

MEDICATION
EXERCISE
TREATMENT
HYGIENE
OUTPATIEN REFERRALS
DIET

156
Q

INDIVIDUALIZED APPROACH FOR FOOD/NUTRIENT PROVISION

A

Food and Nutrient Delivery

157
Q

Health effects of carbohydrates

A

High blood sugar : Diabetes
Heart Disease
Weight Gain
Cancer

158
Q

Hormones that increase Blood Sugar

A

T4
AcTH
Steroid Hormone
Glucagon
Growth Hormone

Nutrition And Diet Therapy (2 decks)

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