midterm

Question 1

What is the number one reason why people choose the foods they do?

Answer 1

TASTE

Question 2

What is a nutrient?

Answer 2

A chemical substance obtained from food

Question 3

What are the general functions of nutrients?

Answer 3

Energy provision
Helper nutrients
Cell and body structure
Repair
Reduce risk of disease

Question 4

what are the six classes of nutrients?

Answer 4

Water 
Protein 
Fat 
Carbohydrate 
Vitamin 
Minerals

Question 5

What are phytochemicals?

Answer 5

Non-nutrient compounds in plants that have biological activity in the body.
EX: Capsaicin, Carotenoids, Flavonoids

Question 6

What are the energy yielding nutrients?

Answer 6

CHO=4 calories/gram
PRO=4 calories/gram
ETOH= 7calories/gram
FAT=9 calories/gram

Question 7

What is the most vital nutrient?

Answer 7

Water

Question 8

What are the dietary reference intakes?

Answer 8

Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RAD)
Adequate Intake(AI)
Tolerable Upper Intake Levels (UL)

Question 9

Acceptable Macronutrient Distribution Ranges (AMDR)

Answer 9

45 to 65% from CHO
10 to 35% from PRO
20 to 35% from FAT

Question 10

What is nutrient density?

Answer 10

a measure of the nutrients a food provides relative to the energy it provides.
The more nutrients and the fewer calories, the higher the nutrient density.

Question 11

What are empty calories?

Answer 11

A food that contains excess energy (calories) and little or no protein, vitamins, or minerals

Question 12

What is the difference between enriched and fortified foods?

Answer 12

• Enriched
  
  • The addition to a food the nutrients that were lost during processing
  • Foods which have nutrients added back including iron, thiamin, riboflavin, niacin, and folate
• Fortified
  
  • The addition to a food nutrients that were either not originally present or present in insignificant amounts

Question 13

How can illness and treatment lead to malnutrition?

Answer 13

• Reducing food intake
• interfering with digestion and absorption
• Altering nutrient metabolism and excretion

Question 14

What is iatrogenic?

Answer 14

Induced inadvertently by a physician or surgeon or by medical treatment or diagnostic procedure

Question 15

Who is responsible for the patients nutrition?

Answer 15

All members of the health care team.

Question 16

Who conducts the nutrition assessment?

Answer 16

Registered dietitians

Question 17

How to collect food intake data?

Answer 17

• The 24-hour recall
• Food frequency questionnaire
• Food record
• Direct observation –
  
  • Can include your documentation after patient meal
  • Can include your cooperation during a 72-hour calorie count

Question 18

How do you measure BMI?

Answer 18

BMI=Weight (kg) / height (m)2

Question 19

Percent Weight Loss

Answer 19

Usual weight- current weight/usual weight X 100

% of unplanned weight loss in past 3 to 6 months:
< 5% = 0 (low risk)
5-10 % = 1 (moderate risk)
> 10% = 2 (high risk)

Question 20

What is the most common form of cardiovascular disease?

Answer 20

Atherosclerosis in coronary arteries

Question 21

What are the non-modifible risk factors for CHD?

Answer 21

• Increasing age
• Male gender
• Race
• Family history
  
  • Genetic predisposition to diabetes, obesity, high blood pressure or high cholesterol could also increase your risk
• Personal history
  
  • If you experienced a cardiac event in the past

Question 22

What are the modifiable risks factors for CHD?

Answer 22

• High blood LDL cholesterol
• High blood triglycerides
• Low blood HDL cholesterol
• High blood pressure
• Diabetes
• obesity

Question 23

What is dyslipidemia?

Answer 23

• Increased
  
  • Triglycerides
  • VLDL
  • LDL-C and Small Dense LDL
• Decreased
  
  • HDL-C

Question 24

What type of fat raises LDL levels?

Answer 24

Saturated fats and trans fats

Question 25

What dietary factors effect LDL and HDL?

Answer 25

- An extra 5-10 g/day of soluble fiber associated with 5% reduction in LDL-chol - Foods with added plant sterols or stanols - DASH diet to help lower BP - Limit sodium to 2400 mg/day - Fish - Caution with alcohol - Physical activity - Weight reduction - NO SMOKING

Question 26

What percent of the daily intake should be from fats?

Answer 26

Maintain total fat intake of 25 to 35% of total calories

Question 27

What foods are high in saturated fats?

Answer 27

Fatty red meats, lard, cream, butter, cheese

Question 28

What foods are low in saturated fats?

Answer 28

Poultry, fish, and nuts

Question 29

What is metabolic stress?

Answer 29

-Disruption in body’s internal chemical environment due to infection , tissue damage, including deep penetrating wounds, or multiple broken bones