Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTRI AND DIET THERAPY > LEC 1 > Flashcards

LEC 1 Flashcards

1
Q

Study of food in relation to health and illness.

A

NUTRITION AND DIET THERAPY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Focus on the therapeutic and food service
aspects

A

NUTRITION AND DIET THERAPY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

___________ was enacted to
strengthen the Barangay Nutrition Program by
providing _________

A

Presidential Decree 1569 was enacted to
strengthen the Barangay Nutrition Program by
providing Barangay Nutrition Scholar (BNS)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

The program also aims to reduce the prevalence
rates of Malnutrition among moderate to severe
preschoolers and school children

A

Barangay Nutrition Program

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The following are the reasons why nutritional science is
applied to nursing care:

A
  1. preventing diseases or illnesses
  2. adapting food patterns within the
    framework
  3. awareness of the need in specified disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Is the cornerstone of each health dimension.

A

Nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Nutrients can be classified according to the following :

A
  1. As To Function: nutrients form tissues in the body
    and bodybuilding.
  2. As To Chemical Properties: Nutrients are
    classified as organic or inorganic
  3. As To Essentiality: this refers to their significant
    contribution to the body’s physiological functioning
  4. As To Concentration: Some nutrients are needed
    in the large amounts than others
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

________________ is recognized as being more than the absence of
disease.

A

Health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Sources of Health

A
  1. Physical Health – depends on the quantity and
    quality of nutrients available to the body.
  2. Intellectual Health – relies on the well-functioning
    brain and central nervous system. Nutritional
    Imbalances can affect intellectual health.
  3. Emotional Health – may be affected by poor
    eating habits, resulting in hypoglycemia. When
    the body’s need for food is ignored, feelings of
    anxiety, confusion, trembling may occur.
  4. Social Health – situations often center on food
    related occasions, ranging from holiday feast to
    everyday meal. Nutritional status is sometimes
    affected by the quality of our relationships with
    family and friends.
  5. Spiritual Health – often has ties to food, several
    religions prohibit the consumption of food.
  6. Environmental Health – includes access to
    adequate meal preparation facilities, knowledge
    about preparation and financial and physical
    access to food stores within one’s community
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

is a state in which a prolonged lack of one or
more nutrients retards physical development or
causes the appearance of specific clinical
condition (anemia, goiter, rickets)

A

Malnutrition Or Poor Nutritional Status

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

frequent or habitual over consumption of nutrients
by eating too much food to the point that it
becomes dangerous to the health.

A

Overnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

_________________ Is a unit of measure used to express the fuel
value of carbohydrate, fats and protein

A

Kilocalorie (Kcal)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

A simple and easy-to-remember guidelines to
help improve the nutritional status of Filipinos to
be able to live healthier and more productive lives

A

10 Kumainments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

2021 Nutritional Guidelines for Filipinos

10 Kumainments

A
  1. Kumain ng iba’t-ibang pagkain.
  2. Sa unang 6 months ni baby, breastfeeding lamang; mula 6 months, bigyan din sya ng ibang angkop na pagkain.
  3. Kumain ng gulay at prutas araw-araw.
  4. Kumain ng* isda, karne,* at iba pang pagkaing may protina.
  5. Uminom ng gatas; kumain ng pagkaing mayaman sa calcium.
  6. Tiyaking **malinis at ligtas **ang ating pagkain at tubig.
  7. Gumamit ng iodized salt.
  8. Hinay-**hinay sa maaalat, mamantika, at matatamis.
  9. Panatilihin ang* tamang timbang*.
  10. Maging aktibo. Iwasan ang alak; huwag manigarilyo.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

The Food and Nutrition Research Institute of the
Department of Science and Technology
(FNRI-DOST) launches the PDRI 2015 during the
opening ceremony of the 41st FNRI Seminar
Series on

A

July 1, 2015.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Components of PDRI

A
  1. Estimated Average Requirement (EAR):
  2. Recommended Energy/Nutrient Intake
    (REI/RNI):
  3. Tolerable Upper Intake Level or Upper Limit
    (UL):
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
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 (EAR):

18
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
(REI/RNI):

19
Q

is based on the principle that good nutrition is
applicable to everyone. It is composed of 7 food
groups containing approximately the same
amounts of carbohydrate, protein and fat within
the group.

A

FOOD EXCHANGE LIST (FEL)

20
Q

Food labels

A
  1. Serving Information
  2. Calories
  3. Nutrients
  4. The Percent Daily Value (%DV)
21
Q

is the primary means for
communicating with a consumer about a
product.

A

Food labels

22
Q

is where food policy meets the
road and becomes personal to a consumer.

A

Food label

23
Q

BLANK calories a day is used as a general guide for
nutrition advice.

A

2,000
calories a day is used as a general guide for
nutrition advice.

24
Q

Your calorie needs may be higher or lower and
vary depending on your ….

A

age, sex, height, weight,
and physical activity level.

25
Q

Nutrients to get less of:

A

Saturated Fat, Sodium,
and Added Sugars.

26
Q

More often, choose foods that are:

A

Dietary Fiber, Vitamin
D, Calcium, Iron, and Potassium.

27
Q

are reference amounts
(expressed in grams, milligrams, or micrograms)
of nutrients to consume or not to exceed each
day.

A

The Daily Values

28
Q

The unit of energy commonly used in human
nutrition is the kilogram calorie (kcal)

29
Q

Is the measure of energy in the metric system

A

Joule

1 Kcal = 4.184 joule

30
Q

Desirable Body Weight
Formula

A

π·π΅π‘Š = (β„Žπ‘’π‘–π‘”β„Žπ‘‘ (cm) βˆ’ 100) x 90%

31
Q

Body Mass Index
Formula

A

𝐡𝑀𝐼 =
π‘Šπ‘’π‘–π‘”β„Žπ‘‘ (π‘˜π‘”) Γ· π»π‘’π‘–π‘”β„Žπ‘‘ (π‘š)^2

32
Q

Total Energy Requirement (TER)
based acc to PAL

A

𝑇𝐸𝑅 = π·π΅π‘Š Γ— 𝑃𝐴𝐿

Example: A 50kg adult person with sedentary activity
𝑇𝐸𝑅 = 50π‘˜π‘” Γ— 3

T𝐸𝑅 = 1500π‘˜π‘π‘Žl

33
Q

is the measure of energy needed by the body at rest for
all its internal chemical activities

A

Basal Metabolism

34
Q

Factors Affecting Basal Metabolic Rate(BMR)

A
  1. Surface area
  2. Sex
  3. Age
  4. Body composition
  5. State of nutrition
  6. Sleep
  7. Endocrine glands
  8. Fever
35
Q

BMR/RMR/REE using Harris-Benedict
equation

A

𝐡𝑀𝑅(π‘šπ‘Žπ‘™π‘’π‘ ) = 66. 47 + (13. 75 Γ— π‘˜π‘”) + (5. 003 Γ— π‘π‘š) βˆ’ (6. 755 Γ— 𝐴)

𝐡𝑀𝑅(π‘“π‘’π‘šπ‘Žπ‘™π‘’π‘ ) = 655. 1 + (9.563 Γ— π‘˜π‘”) (1. 850 Γ— π‘π‘š) - (4. 676 Γ— 𝐴)

36
Q

is the ratio of total energy expenditure
(TER) to BMR.

37
Q

Fuel Factors of CHO, CHON, and Fat

A

Carbohydrate = (CHO) 4 kcal/g

Protein (CHON) = 4 kcal/g

Fat 9 = kcal/g

Alcohol 7 = kcal/g

38
Q

Underweight of WHO and Asian

A

WHO = <18.5
Asian = <18.5

39
Q

Normal of WHO and Asian

A

WHO = 18.5 - 24.9
Asian = 18.5 - 22.9

40
Q

Overweight of WHO and Asian

A

WHO = >25
Asian = 23 - 24.9

41
Q

Obese of WHO and Asian

A

WHO = >30
Asian = >25

NUTRI AND DIET THERAPY (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions