Module 1 Part 1 Flashcards
Is the study of food and how the body makes use of it.
Nutrition
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.
Nutrition
What is the function of Nutrition?
To maintain life by allowing an individual to grow and be in a state of optimum health.
What are the reasons why nutritional science is applied to nursing care?
- 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. - The awareness of the need in specified disease states to modify nutritional factors for
therapeutic purpose.
Are chemical substances found in food to provide heat and energy, to build up and
repair body tissues, and to regulate body processes.
Nutrients
What are the 4 classification of nutrients?
- Function
- Chemical Properties
- Essentiality
- Concentration
In the classification of Nutrients:
These indicate what form of tissues in the body are body-building nutrients, in contrast to those that furnish heat and energy that are fats, carbohydrates, and proteins
Function
In the classification of Nutrients:
These describes that nutrients are either organic or inorganic.
Chemical Properties
In the classification of Nutrients:
These describe the nutrients classified based on their significant contribution to the
body’s physiological functioning
Essentiality
In the classification of Nutrients:
nutrients are either in large amounts or in little amounts
Concentration
nutrients found only in food.
Essential Nutrients
Is 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.
Food
Is the breakdown of food in the body in preparation for absorption.
Digestion
Is the condition of the body resulting from the utilization of essential nutrients.
Nutritional Status
A range of states with physical, mental, emotional, spiritual, and social
components.
Health
A state of good health with optimal body function (requires good nutrition).
Wellness
The capacity to obtain, process, and understand basic health information needed to make appropriate health decisions.
Health Literacy
a difference in health outcomes among subgroups often link to social, economic or environmental disadvantages.
Health Disparities
Give 5 Basic Concepts in Nutrition
- Adequate nutrition is essential to good health.
- The nutrients in our body are in dynamic equilibrium.
- Dietary intake & nutrient need should be individualized.
- Nutrient content in food is variable, whatever is present in the natural food should be conserved by scientific preparation and service.
- Human requirements for nutrients are known for some & have to be determined as yet for others.
- An adequate diet is the foundation of good nutrition and it should consist of a wide variety of foods.
- The physiological functions of food are attributed to the roles of the nutrients.
- Malnutrition is brought about by a faulty diet and/or by conditioning factors like heredity, infections, ingestion of certain drugs and parasitism.
- Nutrition education, abundant food supply, and the use of various resources are needed to improve nutritional status of a population.
- The study of nutrition is interrelated with allied arts and sciences.
What are the tools used in evaluation of nutriture:
- Dietary Survey
- Physical or Instrumental Methods
- Medical History
- Clinical Examination
- Biochemical Tests
What is the process of Digestion:
Digestion is the process of breaking down food into substances like carbohydrates, proteins, fats,
and vitamins that aid in the body in its different functions. It occurs primarily in the digestive
tract.
Spot the Not:
- Mouth
- Esophagus
- Pancreas
- Stomach
Pancreas - part of the accessory organs
Spot the Not:
- Liver
- Gallbladder
- Colon
- Pancreas
Colon - Part of the Digestive system
What are the parts of the digestive system:
I. Digestive Tract/Gastrointestinal Tract (GIT)
- Mouth
- Throat/Pharynx
- Esophagus
- Stomach
- Small Intestine Large Intestine/Colon
- Rectum
- Anus
What are the accessory organs:
Pancreas
Liver
Gallbladder
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 heat and
energy.
Metabolism
what are the two categories of metabolism.
Catabolism
Anabolism
the breakdown of molecules to obtain energy
catabolism
the synthesis of all compounds needed by the cells
anabolism
is the unit of measurement for the energy that the body gets from food
calorie
the unit of energy commonly used in human nutrition
kcal ( kilogram calorie) (kilo calorie)
1000 small calories = how many kilocalorie?
1 kilocalorie or calorie
They are by-products of carbohydrates, protein, and fats that are oxidized in the body.
calories
One kilocalorie is the amount of energy required to raise the temperature of _ kilogram of water by _ degree Celsius
1 kilogram; 1 degree Celsius
Fuel factor of carbohydrates = ___ calories per gram
Fuel factor of carbohydrates = 4 calories per gram
Fuel factor of fats = ___ calories per gram
Fuel factor of fats = 9 calories per gram
Fuel factor of protein = ___ calories per gram
Fuel factor of protein = 4 calories per gram
measures the total calorie content (total energy) available from food
Bomb calorimeter
the measure of energy in the metric system
joule
1 calorie (kilocalorie) = _____ (kilojoules)
1 calorie (kilocalorie) = 4.184 joule (kilojoules)
also known as the required energy expenditure (REE), is the measure of energy needed by the body at rest for all its internal chemical activities which is
approximately 1 calorie per kg of body weight per hour for an adult.
Basal Metabolism
What are the Factors Affecting Basal Metabolic Rate
- Surface area
- Sex
- Age
- Body composition
- State of nutrition
- Sleep
- Endocrine glands
- Fever
Explain how to compute the Desired Body Weight using Ador Dionisio’s Method
Height - For every 5 feet, allow 100 lbs for female and 110 lbs for male. Then multiply the additional inches by 2.
Age - Multiply any age between 25 and 50 by 2 then divide by 5.
Explain how to compute the Desired Body Weight using Tanhauser’s Method
Measure height in cm and deduct 100. From the difference, take off its 10%.
Percentage of Calorie Expenditure for Bed Rest
10%-20%
Percentage of Calorie Expenditure for Sedentary
30%
Percentage of Calorie Expenditure for Light Activity
50%-60%
Percentage of Calorie Expenditure for Moderately Active
60%-70%
Percentage of Calorie Expenditure for Severely Active
90%-110%
