Lesson 1: DEFINITION OF TERMS

Question 1

Any substance ingested by the body that nourishes it by providing energy, building and repairing tissues and regulating body processes

Answer 1

FOOD

Question 2

valued for its palatability & satiety effect, as well as the emotional, social, religious, cultural effect

Answer 2

FOOD

Question 3

simple or complex in its chemistry and contains nutritional
and/or non-nutritional components

Answer 3

FOOD

Question 4

Any CHEMICAL SUBSTANCES needed by
the body for one or more of the following functions: to provide
heat/energy, to build & repair tissues, and to regulate life processes

Answer 4

NUTRIENT

Question 5

It can manufactured in the body and some
are made in the laboratory

Answer 5

Nutrient

Question 6

 According to function
 According to chemical nature
 According to essentiality
 According to concentration

Answer 6

Nutrient Classification

Question 7

According to Function
- it is the carbohydrates, proteins and fats are “fuel nutrients”
- Water, minerals and vitamins are non-caloric nutrients

Answer 7

Energy Giving

Question 8

According to Function - water 2/3 of body
weight; Protein 20%; Minerals 4%;
Carbohydrates 1%

Answer 8

BODY BUILDING

Question 9

According to Function - vitamins, Minerals,
Water, Protein. Maintain homeostasis
of body fluids & metabolic processes

Answer 9

BODY REGULATING

Question 10

Substance or molecule containing carbon-carbon bonds or carbon-hydrogen bond

Answer 10

ORGANIC

Question 11

According to Chemical Nature - protein, lipids,
carbohydrates, vitamins

Answer 11

ORGANIC

Question 12

According to Chemical Nature - not containing carbon; water and minerals

Answer 12

INORGANIC

Question 13

According to Essentiality
- refers to any nutrient that the BODY CANNOT MAKE sufficient
- must be supplied from food

Answer 13

ESSENTIAL

Question 14

According to Essentiality - CAN BE SYNTHESIZED in the body in sufficient quantity
- Term is misleading, therefore
nondietary essential or dispensable are used

Answer 14

NON ESSENTIAL

Question 15

According to Essentiality -
Are nonessential that BECOMES ESSENTIAL during disease condition & developmental state

Answer 15

Conditionally essential

Question 16

According to Concentration - Are present in relatively HIGH AMOUNTS in the BODY, constituting 0.005% of body weight or 50 ppm; BULK OF DIET, ENERGY GIVING

Answer 16

MACRONUTRIENTS

Question 17

Carbohydrates, Proteins, Fats, Water,
Macrominerals

Answer 17

MACRONUTRIENTS

Question 18

According to Concentration - Are present in body in amounts less than 0.005% of body weight; for SURVIVAL

Answer 18

MICRONUTRIENTS

Question 19

Vitamins, Trace Mineral

Answer 19

MICRONUTRIENTS

Question 20

the amount of nutrients per calorie

Answer 20

NUTRIENT DENSITY

Question 21

capacity to do work

Answer 21

ENERGY

Question 22

 Food energy is measured in

Answer 22

CALORIE

Question 23

• Unit of heat/energy
• the amount of heat energy necessary
  to raise the temperature of a kilogram
  of water 1 degree celsius

Answer 23

CALORIE (CAL)

Question 24

MEASURE OF THE ENERGY a food
provides relative to the amount of
food (kcalories per gram)

Answer 24

ENERGY DENSITY

Question 25

The science of food, nutrients and other substances

Answer 25

NUTRITION

Question 26

STATE OF COMPLETE physical, mental and social well-being g and not merely the absence of disease or infirmity (WHO)

Answer 26

HEALTH

Question 27

“high level health and wellness are present when an individual is actively engaged in moving toward the fulfilment of his or her potential”

Answer 27

HEALTH

Question 28

COMPLEX INTERACTION and INTEGRATION of the seven dimensions of health (physical, intellectual, emotional, social, spiritual and occupational factors)

Answer 28

WELLNESS

Question 29

A dynamic process of change and growth that is largely determined by the decisions made by a human how to live one’s life

Answer 29

WELLNESS

Question 30

Also called “nurtriture"

Answer 30

Nutritional status

Question 31

TheCONDITION of the BODY resulting from the consumption and utilization of nutrients

Answer 31

Nutritional status

Question 32

A comprehensive process of identifying and evaluating the nutritional needs of a person using appropriate, measurable methods

Answer 32

Nutritional assessment

Question 33

“Evaluation of the nutritional status”

Answer 33

Nutritional assessment

Question 34

Any disorder of nutrition

Answer 34

Malnutrition

Question 35

- Bad or undesirable health status due to either lack or excess of a nutrient supply - State of impaired biologic activity or development due to discrepancy between the nutrient supply and nutrient demand of cells

Answer 35

Malnutrition

Question 36

3 TYPES OF MALNUTRITION

Answer 36

UNDERNUTRITON OVERNUTRITION DEFICIENCY

Question 37

A condition which results from INADEQUATE ENERGY available to the body for a prolonged period of time

Answer 37

MALNUTRITION

Question 38

EXCESSIVE AMOUNT OF ENERGY available to the body for a prolonged period of time

Answer 38

OVERNUTRITION

Question 39

caused by INADEQUATE DIETARY INTAKE of a SPECIFIC NUTRIENT

Answer 39

DEFICIENCY

Question 40

Organic and proteinaceous catalysts of biochemical reactions

Answer 40

ENZYMES

Question 41

CHEMICAL SUBSTANCE from the ENDOCRINE GLANDS that can stimulate reactions in the body

Answer 41

HORMONES

Question 42

are organic substances produced by special cells of the body also REGULATE VITAL PROCESSES

Answer 42

HORMONES

Question 43

PATTERN of food and drink intake by a person or animal

Answer 43

DIET

Question 44

Combined SCIENCE and ART of HUMAN nutritional care throughout life under various conditions of health and disease.

Answer 44

DIETETICS

Question 45

Modification of a food and drink for therapeutic purposes

Answer 45

DIET THERAPY

Question 46

Referred to in the past as “diet therapy”

Answer 46

Medical Nutrition Therapy

Question 47

Two phases of Medical Nutrition Therapy

Answer 47

NUTRITION ASSESSMENT NUTRITION THERAPY

Question 48

BRANCH of HEALTH SCIENCE that deals with diagnosis, prevention and treatment of diseases caused by deficiency or excess of nutrients.

Answer 48

CLINICAL NUTRITION

Question 49

VARIETY OF TECHNIQUES that are available to use when the patient is UNABLE to meet his need

Answer 49

NUTRITION SUPPORT

Question 50

PROFESSIONAL who takes leadership in the promotion of health and nutritional well-being of an individual or groups

Answer 50

Nutritionist-dietitian

Question 51

EDUCATOR, as well as COUNSELOR, who usually works in a public health setting and who typically has at least a bachelor’s degree in nutrition

Answer 51

NUTRITIONIST