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Nutrition And Diet Therapy > Module 1 Part 1 > Flashcards

Module 1 Part 1 Flashcards

1
Q

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

A

Nutrition

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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

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3
Q

What is the function of Nutrition?

A

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

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4
Q

What are the reasons why nutritional science is applied to nursing care?

A
  1. The recognition of the role of nutrition in preventing diseases or illnesses.
  2. The concern for adapting food patterns of individuals to their nutritional needs within
    the framework of their cultural, economic, and psychological situations and styles.
  3. The awareness of the need in specified disease states to modify nutritional factors for
    therapeutic purpose.
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5
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

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6
Q

What are the 4 classification of nutrients?

A
  1. Function
  2. Chemical Properties
  3. Essentiality
  4. Concentration
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7
Q

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

A

Function

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8
Q

In the classification of Nutrients:
These describes that nutrients are either organic or inorganic.

A

Chemical Properties

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9
Q

In the classification of Nutrients:
These describe the nutrients classified based on their significant contribution to the
body’s physiological functioning

A

Essentiality

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10
Q

In the classification of Nutrients:

nutrients are either in large amounts or in little amounts

A

Concentration

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11
Q

nutrients found only in food.

A

Essential Nutrients

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12
Q

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.

A

Food

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13
Q

Is the breakdown of food in the body in preparation for absorption.

A

Digestion

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14
Q

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

A

Nutritional Status

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15
Q

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

A

Health

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16
Q

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

A

Wellness

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17
Q

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

A

Health Literacy

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18
Q

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

A

Health Disparities

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19
Q

Give 5 Basic Concepts in Nutrition

A
  1. Adequate nutrition is essential to good health.
  2. The nutrients in our body are in dynamic equilibrium.
  3. Dietary intake & nutrient need should be individualized.
  4. Nutrient content in food is variable, whatever is present in the natural food should be conserved by scientific preparation and service.
  5. Human requirements for nutrients are known for some & have to be determined as yet for others.
  6. An adequate diet is the foundation of good nutrition and it should consist of a wide variety of foods.
  7. The physiological functions of food are attributed to the roles of the nutrients.
  8. Malnutrition is brought about by a faulty diet and/or by conditioning factors like heredity, infections, ingestion of certain drugs and parasitism.
  9. Nutrition education, abundant food supply, and the use of various resources are needed to improve nutritional status of a population.
  10. The study of nutrition is interrelated with allied arts and sciences.
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20
Q

What are the tools used in evaluation of nutriture:

A
  1. Dietary Survey
  2. Physical or Instrumental Methods
  3. Medical History
  4. Clinical Examination
  5. Biochemical Tests
21
Q

What is the process of Digestion:

A

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.

22
Q

Spot the Not:
- Mouth
- Esophagus
- Pancreas
- Stomach

A

Pancreas - part of the accessory organs

23
Q

Spot the Not:
- Liver
- Gallbladder
- Colon
- Pancreas

A

Colon - Part of the Digestive system

24
Q

What are the parts of the digestive system:

A

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

25
Q

What are the accessory organs:

A

Pancreas
Liver
Gallbladder

26
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 heat and
energy.

A

Metabolism

27
Q

what are the two categories of metabolism.

A

Catabolism
Anabolism

28
Q

the breakdown of molecules to obtain energy

A

catabolism

29
Q

the synthesis of all compounds needed by the cells

A

anabolism

30
Q

is the unit of measurement for the energy that the body gets from food

A

calorie

31
Q

the unit of energy commonly used in human nutrition

A

kcal ( kilogram calorie) (kilo calorie)

32
Q

1000 small calories = how many kilocalorie?

A

1 kilocalorie or calorie

33
Q

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

A

calories

34
Q

One kilocalorie is the amount of energy required to raise the temperature of _ kilogram of water by _ degree Celsius

A

1 kilogram; 1 degree Celsius

35
Q

Fuel factor of carbohydrates = ___ calories per gram

A

Fuel factor of carbohydrates = 4 calories per gram

36
Q

Fuel factor of fats = ___ calories per gram

A

Fuel factor of fats = 9 calories per gram

37
Q

Fuel factor of protein = ___ calories per gram

A

Fuel factor of protein = 4 calories per gram

38
Q

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

A

Bomb calorimeter

39
Q

the measure of energy in the metric system

A

joule

40
Q

1 calorie (kilocalorie) = _____ (kilojoules)

A

1 calorie (kilocalorie) = 4.184 joule (kilojoules)

41
Q

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.

A

Basal Metabolism

42
Q

What are the Factors 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
43
Q

Explain how to compute the Desired Body Weight using Ador Dionisio’s Method

A

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.

44
Q

Explain how to compute the Desired Body Weight using Tanhauser’s Method

A

Measure height in cm and deduct 100. From the difference, take off its 10%.

45
Q

Percentage of Calorie Expenditure for Bed Rest

A

10%-20%

46
Q

Percentage of Calorie Expenditure for Sedentary

A

30%

47
Q

Percentage of Calorie Expenditure for Light Activity

A

50%-60%

48
Q

Percentage of Calorie Expenditure for Moderately Active

A

60%-70%

49
Q

Percentage of Calorie Expenditure for Severely Active

A

90%-110%

Nutrition And Diet Therapy (2 decks)

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