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NUTRITION AND DIET THERAPY > Module 01: Introduction to Nutrition > Flashcards

Module 01: Introduction to Nutrition Flashcards

1
Q

This is known as the study of food and how the body makes use of it. It deals with the quality and quantity of the food consumed.

A

Nutrition

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2
Q

Nutrition deals with what process?

A

It deals with the process of receiving and utilizing it for the growth and renewal of the body and for the maintenance of the different body functions.

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3
Q

These are known as the chemical substances found in food.

A

Nutrients

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4
Q

What are the roles of nutrients?

A

(1) Provide heat and energy
(2) Build and repair body tissues
(3) Regulate body processes

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5
Q

This is characterized as a material consisting essentially of carbohydrates, protein and fat, used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy.

A

Food

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6
Q

Food is characterized as something that?

A

Nourishes, sustains, or supplies food for thought (mental thought)

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7
Q

This is known as a problem solving method used to evaluate and treat nutrition related problems.

A

Nutrition care process

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8
Q

What are the basic functions of nutrition?

A

(1) To maintain life by allowing an individual to grow and be in a state of optimal health.
(2) Defines the individual or community food values and beliefs.
(3) Nourishes mind and body.

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8
Q

What are the roles of nurses in nutrition?

A

(1) Screens hospitalized patients to identify who are at nutritional risk.
(2) Serves as liaison between the dietitian and the physician and with other members of the healthcare team.
(3) Nurses are often available as a nutrition resource.
(4) Reinforce nutrition counseling provided by the dietitian and responsible for basic nutrition education.

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9
Q

What are the functions of fats, carbohydrates, and proteins within the body?

A

They furnish heat and energy.

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10
Q

What are the functions of body building nutrients?

A

They form tissues in the body.

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11
Q

What are the different types of chemical properties and concentration under nutrition?

A

Chemical Properties
(1) Organic
(2) Inorganic

Concentration
(1) Small amount
(2) Large amount

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12
Q

Under nutrition, this factors is based on their significant contribution to the body’s physiological functioning.

A

Essentiality

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13
Q

Nutrition can be classified based on what?

A

(1) Functions
(2) Chemical Properties
(3) Essentiality
(4) Concentration

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14
Q

This basic tool in nutrition is characterized as the framework of nutrient standards and they also provide reference values for the use in planning and evaluating diets for healthy people.

A

Dietary Reference Intake

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15
Q

The Dietary Reference Intake include what:

A

(1) Recommended Dietary Allowance
(2) Adequate Intake
(3) Tolerable Upper Intake Level
(4) Estimated Average Requirement

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16
Q

This is the average daily intake of nutrient that will meet the requirement of nearly all (97% to 98%) healthy people of a given age and gender.

A

Recommended Dietary Allowance

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17
Q

This is the suggested daily intake of nutrient to meet body needs and support health. This is used when available research is insufficient to develop an RDA.

A

Adequate Intake (AI)

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18
Q

The Adequate Intake (AI) is also used for what?

A

It serves as a guide for intake when planning diets.

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19
Q

This is known as the highest amount of a nutrient that can be consumed safely with no risk of toxicity or adverse effects on health.

A

Tolerable Upper Intake Level (UL)

(This is often used to evaluate dietary supplements to review total nutrient intake from food and supplements)

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20
Q

Intake exceeding Tolerable Upper Intake Level (UL) usually results from what?

A

Concentrated Supplement and not food

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21
Q

This is known as the average daily intake of a nutrient that will meet the requirement of 50% of healthy people of a given age and gender.

A

Estimated Average Requirement (EAR)

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21
Q

This is the suggested proportional distribution of k-calories across the macronutrients.

A

Acceptable Macronutrient Distribution Range (ADMR)

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22
Q

What is the percentage distribution of k calories on macronutrients of Carbohydrates under Acceptable Macronutrient Distribution Range (ADMR)?

A

45% to 65% of kcalories

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23
Q

What is the percentage distribution of k calories on macronutrients of Fats under Acceptable Macronutrient Distribution Range (ADMR)?

A

20% to 35% of total kcalories

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24
Q

What is the percentage distribution of k calories on macronutrients of Proteins under Acceptable Macronutrient Distribution Range (ADMR)?

A

10% to 35% of total kcalories

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25
Q

The Philippine Dietary Reference Index (PDRI) was launched by the Food and Nutrition institute of the Department of Science and Technology on _____________.

A

July 1, 2015

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26
Q

This tool is utilized for planning and assessing diets of healthy groups and individuals. This is multilevel approach for setting appropriate nutrient reference values to meet the needs of various stakeholders (e.g. food companies.

A

Philippine Dietary Reference Index (PDRI 2015)

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27
Q

What are the components of the Philippine Dietary Reference Index (PDRI 2015)?

A

(1) Estimated Average Requirement (EAR)
(2) Recommended Energy or Nutrient Intake (REI/RNI)
(3) Adequate Intake (AI)
(4) Tolerable Upper Intake Level or Upper Limit (UL)

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28
Q

This was introduced to provide additional information about foods, to be considered along with their nutritional composition to assist in food choice.

A

Glycemic Index (GI)

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29
Q

How is the glycemic index (GI) utilized?

A

(1) GI classify foods in terms of their glycemic response whether foods eaten release glucose rapidly or in a slow and sustained fashion for a period of time.
(2) The use of the GI for classifying carbohydrates foods was recommended by the Food and Agriculture Organization and World Health Organization in conjunction with food composition tables to guide food choices.

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30
Q

Based on the glycemic index (GI), how much high carbohydrate (CHO) should constitute one’s diet?

A

It also advocated the consumption of high carbohydrate (CHO) diet (>55% of energy from CHO), with the bulk of CHO-containing food being rich in non-starch polysaccharides e.g. dietary fiber, with low GI (<55).

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31
Q

If you want to have a sustainable diet, what should be incorporated?

A

(1) Variety
(2) Balance
(3) Moderation

mnemonics = MOVAPA

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32
Q

This tool is a new, easy to understand food guide that uses a familiar food plate model to convey the right food group proportions on a per meal basis to meet the body’s energy and nutrient needs of adults.

A

Pinggang Pinoy

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33
Q

What is the purpose of the Pinggang Pinoy?

A

Serves as a visual tool to help Filipinos adopt healthy eating habits at meal times by delivering effective dietary and healthy lifestyle messages.

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34
Q

The body needs a large amount of these. Examples of these three basic nutrients are carbohydrates, proteins and fats in the diet.

A

Macronutrients

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35
Q

What are the only nutrients that will give you calories (calorie-yielding nutrients)?

A

(1) Carbohydrates
(2) Fats
(3) Proteins

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36
Q

This is known as the unit of energy. These are the amount of energy released when your body breaks down (digests and absorbs ) food.

A

Calories (This is the way of describing how much energy your body could get from eating and drinking it)

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37
Q

These are the nutrients entailed in the body in small amounts.

A

Micronutrients (Ex. Water, vitamins, and minerals)

38
Q

These are macronutrients that are used to fuel the body, especially the Central Nervous System (CNS) and the brain. It also helps in protecting you against diseases.

A

Carbohydrates

39
Q

Carbohydrates make up about how many percent of your daily calories?

A

It should make about 45% to 65% of your total daily calories. The primary sources of carbohydrates include: pasta, rice, cereals, breads, potatoes, milk, fruit and sugar.

40
Q

How much calories are there in one (1) gram of carbohydrates?

A

4 calories

41
Q

What are the primary functions of carbohydrates?

A

(1) Chief and cheap source of energy
(2) Protein sparer
(3) Sole energy source for brain and nerve tissues
(4) Regulator of intestinal peristalsis and provider of bulk

42
Q

Why are carbohydrates the chief and cheap source?

A

(1) Body cells require a steady and constant supply of energy level must be in the form of glucose.
(2) There is only a total of 10 grams of glucose circulating in the blood or a constant of 70 to 100mg glucose per 100 mL of blood.
(3) This glucose level must be KEPT CONSTANT and ready for utilization.

43
Q

How much glucose is there circulating in the blood?

A

There is only a total of 10 grams of glucose circulating in the blood or a constant of 70 to 100mg glucose per 100 mL of blood.

44
Q

This is known as the basic unit of carbohydrates?

A

Glucose

45
Q

What happens when carbohydrates are not supplied in the body?

A

Protein will be catabolized to provide heat and energy instead of doing its function. (Do not let proteins be the source of carbohydrates or the source of energy because it is not its role)

46
Q

Why are carbohydrates known as the sole energy source for brain and nerve tissues?

A

The brain and nerve tissues utilize only glucose for energy. Otherwise, the lack of glucose or oxygen needed for the oxidation of glucose to release energy. (Examples: fatigue, headache, tingling)

47
Q

Why are carbohydrates known as the regulator of intestinal peristalsis and provider of bulk?

A

Because it is commonly called fiber roughage in the diet. It also serves as the “broom” which regulates peristalsis movement.

48
Q

What are the different sources of carbohydrates?

A

(1) Simple sugars
(2) Complex sugars
(3) Soluble fibers
(4) insoluble fibers

49
Q

What are some examples of simple sugars?

A

(1) Table sugar (white, washed or brown), syrups
(2) Jams (crushed fruit mixed with sugar),
(3) Jellies, preserves, candies, softdrinks

50
Q

What are some examples of complex sugars?

A

(1) Whole grains (cereals)
(2) Root crops
(3) Fruits and Vegetables
(4) Cereals: Corn Rice Oats Wheat (CROW)

51
Q

This is characterized as the anatomy of white grain. This transforms paddy rice into food consumable by humans.

A

Milling

52
Q

What are the four (4) majors parts of rice grains or paddy rice?

A

(1) Hull (fibrous indigestible shell)
(2) Bran (outer layer of the dehulled rice kernel)
(3) Endosperm (large interior, containing most nutrients)
(4) Germ (embryo of rice kernel containing most of the oil)

53
Q

Increased fiber requires what?

A

Requires more water otherwise the patients will be constipated

54
Q

These fibers are dissolved in water and slow down digestion to give you that full feeling.

A

Soluble fibers

55
Q

What are some examples of soluble fibers?

A

(1) Oatmeal
(2) Lentils
(3) Apples and oranges
(4) Nuts
(5) Flaxseeds
(6) Beans
(7) Dried peas
(8) Cucumbers
(9) Celery
(10) Carrots

56
Q

These fibers add bulk to diet and help with constipation, they have that laxative benefit.

A

Insoluble fibers

57
Q

What are some examples of insoluble fibers?

A

(1) Barley
(2) Couscous
(3) Brown rice
(4) Zucchini and broccoli
(5) Cabbage and green beans
(6) Dark leafy vegetables and root vegetable skins

57
Q

This condition is characterized as a deficiency in protein and calories. This is common in infants under one (1) year of age.

A

Marasmus (In this, subcutaneous fat is not preserved, edema is absent and no fatty liver)

58
Q

Marasmus is a form of what?

A

A form of severe malnutrition. It can occur in anyone who has severe malnutrition, but it usually occurs in children

58
Q

What are the symptoms of marasmus?

A

(1) Ribs become very prominent.
(2) Alert and irritable.
(3) Severe muscle wasting.
(4) Voracious feeder

(The person suffering from marasmus needs adequate amount of protein. fats and carbohydrates).

59
Q

This condition is characterized as the abnormal or the excessive fat accumulation that may impair health,

A

Overweight or Obesity

60
Q

These macronutrients are known to be the building blocks of the body and just for the muscle. Every cell, from the bone to the skin and to the hair, contains this.

A

Proteins (all hormones, antibodies, and other important substances are composed of proteins)

61
Q

How much percentage of the average person’s body weight is from protein?

A

16% (Used primarily for growth, health and body maintenance)

62
Q

What are the primary sources of protein?

A

(1) Meat
(2) Dairy
(3) Legumes
(4) Nuts
(5) Seafood
(6) Eggs

63
Q

What are the functions of proteins?

A

(1) Build, repair, and maintain tissues. All living cells are built and repaired by protein.
(2) For growth to occur, essential amino acids needed for specific protein molecule must be available in proper amounts.
(3) Essential or complete proteins are needed for growth and development and maintenance of life considered of high biological value.

64
Q

These types of proteins are characterized to be derived from animals,

A

Complete proteins

65
Q

These types of proteins are characterized to be derived from vegetables.

A

Incomplete protein

66
Q

How much calories are there in one (1) gram of protein?

A

1 gm of protein = 4 calories though protein should not be primarily used as as source of energy.

67
Q

What are the different sources of proteins?

A

(1) Animal sources
(2) Vegetable sources
(3) Protein substitutes

68
Q

What are some examples of animal sources for protein?

A

Meats (beef, pork, chicken, lamb, carabeef) glandular organs, milk and milk products, seafood. and eggs.
(Complete protein)

69
Q

What are some examples of plant sources for protein?

A

Soybean and by products (taho, tofu, tokwa), legumes, and beans, nuts, sitaw, and patani.
(Incomplete protein)

70
Q

This condition is characterized to develop in children whose diets are deficient of protein. It occurs in children between 6 months and 3 years of age.

A

Kwashiorkor (Subcutaneous fat is preserved, edema is present, and enlarged fatty liver)

71
Q

What are the symptoms for Kwashiorkor?

A

(1) Ribs are not very prominent
(2) Lethargic
(3) Muscle wasting mild or absent
(4) Poor appetite

(The person suffering from kwashiorkor needs adequate amounts of proteins.)

72
Q

What happens to any extra protein in the diet?

A

Any extra protein in the diet adequate in carbohydrate and fats will yield additional calories and can be stored as body fats.

73
Q

These macronutrients are characterized to support many of the body’s functions such as vitamin and mineral absorption, blood clotting, building cells, and muscle movement.

A

Fats (It is high in calories, but those calories are an important energy source of the body.)

74
Q

Why are healthy fats like omega-3 and omega-6 fatty acids important for human health?

A

It can help balance the blood sugar, decrease risk of heart disease and type 2 diabetes, and improve brain function.

75
Q

What are the primary sources of fats?

A

(1) Oils and butter
(2) Margarine
(3) Nuts and seeds
(4) Avocados and olives
(5) Fish

76
Q

How much calories are there in one (1) gram of fat?

A

Concentrated source of energy: 1 gm of fat = 9 calories

77
Q

Enumerate the amount of storage of potential energy within the body (fats).

A

Storage form of energy adipose tissue is the largest storage of potential energy subcutaneous tissues (50%), surrounding organs (45%) and intramuscular tissue (5%).

78
Q

What happens when fat storage is excessive?

A

When fat storage is excessive (over 20% overweight), this can result to obesity.

79
Q

What are the suppliers of essential fatty acids?

A

(1) Arachidonic, linoleic, and linolenic (PUFA)
(2) Carrier of FAT soluble Vitamins (ADEK)

80
Q

These suppliers of essential fatty acids can be synthesized in the body from linoleic acid.

A

Arachidonic acid and linolenic acid

81
Q

These vitamins need fat to keep them in a solution and facilitate reactions in food and in the body (transport carrier).

A

Carrier of FAT soluble Vitamins (ADEK)

82
Q

What are the sources of fat?

A

(1) Animal sources
(2) Vegetable sources
(3) Omega-3 Fat
(4) Trans fat

83
Q

What are some examples of animal sources wherein fat can be drawn from?

A

(1) All animal meats, milk and milk products, seafood or shellfish.
(2) Source of saturated fats and cholesterol, sausages, bacon, and lard.

84
Q

What are some examples of plant sources wherein fat can be drawn from?

A

Avocado, avocado oil, olive oil, peanut oil, corn oil, and palm oil.

85
Q

What are some examples of Omega 3 fat sources wherein fat can be drawn from?

A

(1) Salmon, mackerel, tuna, canola, flaxseed, soy foods, and walnuts.
(2) If used to replace saturated fats: will decrease the total cholesterol, triglycerides, and LDL cholesterol; Increase HDL.

86
Q

What are some examples of trans fat sources wherein fat can be drawn from?

A

(1) Margarine, cakes, cookies, doughnuts, chips, and shortening (lard),
(2) Increases total cholesterol and LDL

87
Q

What are the deficiencies related to fats?

A

(1) Retarded growth
(2) Eczematous skin among children

88
Q

This is characterized as a material containing or consisting of carbohydrates, fats, and proteins used in the body of an animal to sustain growth, repair, and vital processes and to furnish energy.

A

Food

89
Q

This process is characterized as the use of preliminary nutrition assessment techniques to identify people who are malnourished or are at risk for malnutrition.

A

Nutrition Screening

90
Q

This is delineated as a comprehensive analysis of a person’s nutrition status using various methods and measurements.

A

Nutrition Assessment

91
Q

This process involves the identification and labeling of an actual occurrence, risk of, or potential for developing a nutrition problem.

A

Nutrition Diagnosis

92
Q

This process is characterized to identify patient outcomes relevant to the nutrition diagnosis and the intervention plan.

A

Nutrition Monitoring and Evaluation

93
Q

What is the basic function of nutrients?

A

To maintain life by allowing an individual to grow and be in a state of optimal health.

(A) Defines the individual or community food values, beliefs, and customs.
(B) Nourishes the mind, body, and soul when need and pleasure are merged.

NUTRITION AND DIET THERAPY (6 decks)

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