Brainscape's Knowledge GenomeTM

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


See full index

NCM 105: Nutrition & Diet > module 1 > Flashcards

module 1 Flashcards

1
Q

study of food and how the body makes use of it.

A

nutrition

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

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

A

nutrition

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

function pf nutrition

A

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

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

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

A

basic function pf nutrition

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

give at least three reasons why nutritional science is applied to nursing care

A

The recognition of the role of nutrition in preventing diseases or illnesses

The concern for adapting food patterns of individuals to their nutritional needs within the framework of their cultural, economic, and psychological situations and styles; and

The awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

The recognition of the role of nutrition in preventing ___________

The concern for _________ of individuals to their nutritional needs within the framework of their _____, ______, and _______ situations and ______; and

The _____ of the need in specified disease states to modify ________for therapeutic purpose.

A

The recognition of the role of nutrition in preventing diseases or illnesses;

The concern for adapting food patterns of individuals to their nutritional needs within the framework of their cultural, economic, and psychological situations and styles; and

The awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose.

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

are chemical substances found in food to provide heat and energy, to build up and repair body tissues, and to regulate body processes.

A

nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

nutrients are ____ substances found in food to provide ____ and ____, to ___ up and ____ body _____, and to ___ body processes.

A

are chemical substances found in food to provide heat and energy, to build up and repair body tissues, and to regulate body processes.

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

four classifications of nutrients

A

function
chemical properties
essentiality
concentration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

those that form tissues in the body are called…

A

body building nutrients

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

those that furnish heat and energy are

fcp

A

fats
carbohydrates
proteins

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

nutrients are either ___ or ____

A

organic or inorganic

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

nutrients are classified based on their significant contribution to the body’s _______

A

physiological functioning

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

nutrients found only in food.

A

essential nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

any substance, organic or inorganic, when ingested or eaten nourishes the body, builds and repairs body tissues, supplies heat and energy and regulates body processes.

A

food

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

is the breakdown of food in the body in preparation for absorption

A

digestion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

is the condition of the body resulting from the utilization of essential nutrients.

A

nutritional status

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

range of states with physical, mental, emotional, spiritual, and social components.

A

health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

a state of good health with optimal body function (requires good nutrition).

A

wellness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

the capacity to obtain, process, and understand basic health information needed to make appropriate health decisions.

A

health literacy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

a difference in health outcomes among subgroups often link to social, economic or environmental disadvantages.

A

health disparities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

T OR F: Adequate nutrition is essential to good health.

A

T

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

The nutrients in our body are in ______

A

dynamic equilibrium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

T OR F: Dietary intake & nutrient need should be individualized.

A

T

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

T OR F: Nutrient content in food is variable, whatever is present in the natural food should be conserved by scientific preparation and service.

A

T

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

T OR F: Human requirements for nutrients are known for some & have to be determined as yet
for others.

A

T

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

An ________ is the foundation of good nutrition and it should consist of a wide
variety of foods.

A

Adequate diet

28
Q

The physiological functions of food are attributed to the _______

A

roles of the nutrients

29
Q

______ is brought about by a faulty diet and/or by conditioning factors like heredity, infections, ingestion of certain drugs and parasitism.

A

Malnutrition

30
Q

T OR F: Nutrition education, abundant food supply, and the use of various resources are needed to improve nutritional status of a population.

A

T

31
Q

T OR F: The study of nutrition is interrelated with allied arts and sciences.

A

T

32
Q

What are the different types of evaluation in assessing an individual’s nutritional status

A

Evaluation of Nutriture
1. Dietary Survey
2. Physical or Instrumental Methods
3. Medical History
4. Clinical Examination
5. Biochemical Tests

33
Q

_______ is the process of breaking down food into substances like carbohydrates, proteins, fats, and vitamins that aid in the body in its different functions.

A

Digestion

34
Q

where does digestion occur?

A

digestive tract

35
Q

list the parts of human digestive system for:
1. GIT
2. Accessory organs

A

I. Digestive Tract/Gastrointestinal Tract (GIT)
Mouth
Throat/Pharynx
Esophagus
Stomach
Small Intestine Large Intestine/Colon
Rectum
Anus

II. Accessory Organs
Pancreas
Liver
Gallbladder

36
Q

______ is the chemical process of transforming food into complex tissue elements and of
transforming complex body substances into simple ones, along with the production of _____and _____

A

Metabolism
- heat
- energy

37
Q

what are the 2 categories of metabolism

A
  • catabolism
  • anabolism
38
Q

______ the breakdown of molecules to obtain energy

A

Catabolism -

39
Q

______ the synthesis of all compounds needed by the cells.

A
  1. Anabolism -
40
Q
  • is the unit of measurement for the energy that the bod
A

Calorie

41
Q

the unit of energy commonly used in human nutrition

A

kilogram calorie (kcal) -

42
Q

1000 small calories = _____ kilocalorie or calorie

A

1

43
Q

T OR F: Calories are eaten.

A

F - They are by-products of carbohydrates, protein, and fats that
are oxidized in the body.

44
Q

______ kilocalorie is the amount of energy required to raise
the temperature of 1 kilogram of water by _____ degree Celsius

A

One
1

45
Q
  • Fuel factor of carbohydrates = ______ calories per gram
  • Fuel factor of protein = _____ calories per gram
  • Fuel factor of fats = ____ calories per gram
A

4
4
9

46
Q

measures the total calorie content (total energy) available
from food

A

Bomb calorimeter -

47
Q

the measure of energy in the metric system

A

Joule -

48
Q

1 calorie (kilocalorie) = ______ joule (kilojoules)

A

4.184

49
Q

_______ also known as the required energy expenditure (REE)

A

Basal metabolism,

50
Q

________ is the measure of energy needed by the body at rest for all its internal chemical activities which is approximately ______ calorie per kg of body weight per hour for an adult.

A
  • required energy expenditure (REE),
  • 1
51
Q

required energy expenditure (REE) is the minimum amount
of energy needed in a _______

A

fasting state

52
Q

REE indicates the amount of energy needed to fuction the life processes:
1.
2.
3.
4.
5.

A
  1. respiration
  2. cellular metabolism,
  3. circulation
  4. glandular activity,
  5. maintenance of body temperature
53
Q

_______ is the rate of basal metabolism in a given person at a given
time and situation. It constitutes _______ of the calorie requirements of an individual.

A
  • Basal Metabolic Rate (BMR).
  • 1/2
54
Q

what are the different types in calculating BMR
1-4

A
  1. rule of thumb
  2. harris-benedict formula
  3. biologic body weight raised to the 3/4 power
  4. WHO/FAU/UNU
55
Q

what are the factor affecting basal metabolic rate

A
  1. Surface area
  2. Sex
  3. Age
  4. Body composition
  5. State of nutrition
  6. Sleep
  7. Endocrine glands
  8. Fever
56
Q

what are the formulas used when computing the DBW (desirable body weight)

A
  1. ador dionisio’s method
  2. tanhauser’s method
57
Q

Calorie requirements depend on the type and amount of ______

A

exercise.

58
Q

T OR F: The more vigorous the physical work, the greater the calorie cost

A

T

59
Q

The kind of physical activity and the amount of time spent determine the amount of ______ the body uses.

A

energy

60
Q

what category when a person is mostly resting with little or no activity?

A

bed rest (10-20%)

61
Q

what category when the person is cooking, washing dishes, ironing, welding, standing at work, rapid typing

A

light activity (50-60%)

62
Q

how about a person that is doing heavy scrubbing, hand washing, walking fast, bowling, golfing, heavy gardening

A

heavy/ severely active (90-110%)

63
Q

what category where they are only reading, writing, eating, watching TV , office work, sitting at work

A

sedentary (30%)

64
Q

what category is where they are mopping, scrubbing, sweeping, gardening, carpentry, walking fast, standing at work, with moderate arm movement, sitting at work with vigorous arm movement

A

moderately active (60-70%)

65
Q
A

NCM 105: Nutrition & Diet (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions