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Basic Nutrition > Lesson 1: DEFINITION OF TERMS > Flashcards

Lesson 1: DEFINITION OF TERMS Flashcards

1
Q

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

A

FOOD

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2
Q

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

A

FOOD

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3
Q

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

A

FOOD

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4
Q

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

A

NUTRIENT

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5
Q

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

A

Nutrient

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6
Q

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

A

Nutrient Classification

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7
Q

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

A

Energy Giving

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8
Q

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

A

BODY BUILDING

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9
Q

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

A

BODY REGULATING

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10
Q

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

A

ORGANIC

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11
Q

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

A

ORGANIC

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12
Q

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

A

INORGANIC

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13
Q

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

A

ESSENTIAL

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14
Q

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

A

NON ESSENTIAL

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15
Q

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

A

Conditionally essential

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16
Q

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

A

MACRONUTRIENTS

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17
Q

Carbohydrates, Proteins, Fats, Water,
Macrominerals

A

MACRONUTRIENTS

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18
Q

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

A

MICRONUTRIENTS

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19
Q

Vitamins, Trace Mineral

A

MICRONUTRIENTS

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20
Q

the amount of nutrients per calorie

A

NUTRIENT DENSITY

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21
Q

capacity to do work

A

ENERGY

22
Q

 Food energy is measured in

A

CALORIE

23
Q
  • Unit of heat/energy
  • the amount of heat energy necessary
    to raise the temperature of a kilogram
    of water 1 degree celsius
A

CALORIE (CAL)

24
Q

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

A

ENERGY DENSITY

25
Q

The science of food, nutrients and
other substances

A

NUTRITION

26
Q

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

A

HEALTH

27
Q

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

A

HEALTH

28
Q

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

A

WELLNESS

29
Q

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

A

WELLNESS

30
Q

Also called “nurtriture”

A

Nutritional status

31
Q

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

A

Nutritional status

32
Q

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

A

Nutritional assessment

33
Q

“Evaluation of the nutritional status”

A

Nutritional assessment

34
Q

Any disorder of nutrition

A

Malnutrition

35
Q
  • 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
A

Malnutrition

36
Q

3 TYPES OF MALNUTRITION

A

UNDERNUTRITON
OVERNUTRITION
DEFICIENCY

37
Q

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

A

MALNUTRITION

38
Q

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

A

OVERNUTRITION

39
Q

caused by INADEQUATE DIETARY INTAKE of a SPECIFIC NUTRIENT

A

DEFICIENCY

40
Q

Organic and proteinaceous catalysts
of biochemical reactions

A

ENZYMES

41
Q

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

A

HORMONES

42
Q

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

A

HORMONES

43
Q

PATTERN of food and drink intake
by a person or animal

A

DIET

44
Q

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

A

DIETETICS

45
Q

Modification of a food and drink for
therapeutic purposes

A

DIET THERAPY

46
Q

Referred to in the past as “diet
therapy”

A

Medical Nutrition Therapy

47
Q

Two phases of Medical Nutrition Therapy

A

NUTRITION ASSESSMENT
NUTRITION THERAPY

48
Q

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

A

CLINICAL NUTRITION

49
Q

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

A

NUTRITION SUPPORT

50
Q

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

A

Nutritionist-dietitian

51
Q

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

A

NUTRITIONIST

Basic Nutrition (10 decks)

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