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NUTRILAB > LAB > Flashcards

LAB Flashcards

1
Q
A
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2
Q

a systematic approach to providing high quality nutrition care.

A

Nutrition Care Process (NCP)

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3
Q

is a systematic approach to collect, classify, and synthesize important and relevant data

A

Nutrition Assessment

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4
Q

step also includes reassessment for comparing and re-evaluating data from the previous interaction

A

Nutrition Assessment

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5
Q

Terminology for nutrition assessment 5 domains

A

Food history

Anthropometric measurements

Biochem data

Nutrition focused

Client history

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6
Q

a nutrition and dietetics practitioner’s identification and labeling of an existing nutrition problem(s)

A

Nutrition Diagnosis

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7
Q

provides a reference sheet for each nutrition diagnosis in the Nutrition Assessment step.

A

eNCPT

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8
Q

3 domains in nursing diagnosis

A

Problem
Etiologic
Signs n symptoms

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9
Q

Term Describes alterations

A

Problem

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10
Q

Factors Linked to the nutrition

A

Etiologic

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11
Q

Data or indicators

A

Signs/Symptoms

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12
Q

What drive the selection of a nutrition intervention.

A

nutrition diagnosis and its etiology

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13
Q

Nutrition intervention is accomplished in two distinct and interrelated steps:

A

planning and implementing.

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14
Q

aim is to promote more uniformity within the dietetics profession in assessing the effectiveness

A

Nutrition Monitoring and Evaluation

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15
Q

Collection and Use of Nutrition Monitoring and Evaluation Outcome Data: 3 steps

A

monitoring, measuring, and evaluating

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16
Q

provide a way of grouping foods together to help people on special diets stay on track.

A

Exchange lists

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17
Q

These lists put foods into six groups:

A

starch/bread,
meat,
fruits,
vegetables,
fats,
milk.

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18
Q

are organic compounds of carbon, hydrogen and oxygen.

A

Carbohydrates

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19
Q

3 Sizes of Carbohydrates

A

✔ Monosaccharides
✔ Disaccharides
✔ Polysaccharides

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20
Q

Myplate Carbohydrate Food Sources

A

Grains:
Vegetables:
Fruits:

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21
Q

organic compounds formed by the linking of many smaller molecules of amino
acids

A

PROTEINS

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22
Q

acids are organic compounds made of carbon, hydrogen oxygen and nitrogen.

A

Amino acids

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23
Q

Refers to the chemical group called lipids.

A

FATS

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24
Q

Maintenance of the physiologic health of
our bodies.

A

Lipids

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25
Q

a unit of measurement & energy

A

CALORIE

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26
Q

Carbohydrate has how many calories per gram.

A

4

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27
Q

about how many percentage of your total daily calories should come from
carbohydrate.

A

50 to 60 percent

28
Q

which organ stores
extra carbohydrate as glycogen and releases it later,

A

liver

29
Q

Also called complex or slower-acting carbs.

A

Healthy carbs:

30
Q

a nutrient your body needs to grow and repair cells and to work properly.

A

Protein

31
Q

how many amino acids are linked up

A

20

32
Q

how many amino acids are made by your body

A

11 nonessential amino acids

33
Q

amino acids that your body cannot make,

A

essential
amino acids.

34
Q

The nutritional value of a protein is measured by the quantity of

A

essential
amino acids.

35
Q

Animal products are known as

A

as ‘complete’
protein

36
Q

Plant proteins are called

A

‘incomplete’ proteins.

37
Q

a type of nutrient, to absorb vitamins, and to protect your heart and brain health.

A

Fat

38
Q

artificial trans fats and saturated

A

“Bad” fats,

39
Q

unsaturated fats and omega-3s

A

“good” fats

40
Q

plays a major role in your cholesterol levels.

A

Dietary fat

41
Q

a fatty, wax-like substance that your body needs to function properly.

A

Cholesterol

42
Q

the “good” kind of cholesterol found in your blood.

A

HDL

43
Q

the “bad” kind. of cholesterol

A

LDL

44
Q

low HDL can be a
marker for

A

increased cardiovascular risk.

45
Q

a major source of energy and supports balanced hormones.

A

Fat

46
Q

critical to building cell membranes, the important lining of each cell which
promotes homeostasis and protects the cells.

A

Fat

47
Q

Processed meats should not to be eaten as they
are

A

class 1 carcinogens.

48
Q

healthy saturated fats

A

∙ MCT oil
∙ Raw butter

49
Q

fats protect the heart and support insulin sensitivity, fat storage, weight loss,

A
  1. Monounsaturated fats
50
Q

EX of monounsaturated fats

A

∙ Avocado
∙ Macadamia nuts
∙ Olives and olive oil

51
Q

a toxin known to
cause cancer.

A

aflatoxin

52
Q

fats include Omega 3 and Omega 6 fats.

A

Polyunsaturated fats

53
Q

an omega fat that reduce inflammation, support healthy hormone levels and cell membranes.

A

Omega 3’s

54
Q

an omega fat important to support healthy brain and muscle functions but, promote inflammation in the body.

A

Omega 6

55
Q

food that’s fried, baked, or microwaved WILL NOT baked, or microwaved using these oils will oxidize

A

FALSE

56
Q

recommened to eat omega 3 or 6

A

More omega 3

57
Q

PUFAs cause inflammation and vegetable fats cause damage to your what cell function

A

mitochondria

58
Q

the worst type of fat.

A

Trans fats

59
Q

“It is a byproduct of a process called hydrogenation that is used to turn healthy oils into solids

A

Trans fats

60
Q

Essential, non-caloric, organic nutrients needed in tiny amounts in the diet

A

VITAMINS

61
Q

what is more metabolized quicker

A

Water soluble vitamins

62
Q

Water soluble vitamins

A

B1 - B12 & Vitamin C

63
Q

Vitamins found in vegetables

A

B vitamins and Vitamin C

64
Q

four fat-soluble vitamins

A

Vitamin ADEK

65
Q

vitamins are found in high-fat food sources like egg yolks, liver, beef, fatty fish, and dairy products.

A

Fat-soluble vitamins

66
Q

where are fat soluble vtamines being stored

A

liver or fatty tissue

NUTRILAB (5 decks)

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