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Nurs-215 > Module 8 and 9 > Flashcards

Module 8 and 9 Flashcards

1
Q

Diet that provides sufficient energy and nutrients to meet the needs of healthy people.

A

Adequacy

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2
Q

Helps ensure adequacy

A

Balance

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3
Q

The balance between the amount of energy coming into the body and the amount of energy being used.

A

Kcalorie Control

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4
Q

Promotes adequacy and k calorie control.

Foods that deliver a rich amount of nutrients for the least amount food energy.

A

Nutrient density

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5
Q

contributes to adequacy balance and kcalorie control

A

moderation

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6
Q

improves nutrient adequacy

A

Variety

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7
Q

Basic Diet planning principles

A
  • adequacy
  • balance
  • k calorie control
  • nutrient density
  • moderation
  • Variety
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8
Q

Energy needs for adults

A 
Women
19 -30 = 2000
31 -50 = 1800
51+ = 1600
Men
19 -30 = 2400
31 -50 = 2200
51+ = 2000
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9
Q

Fruits nutrient contribution

A 
Folate
Vitamin A
vitamin C
potassium
Fiber
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10
Q

Vegetables nutrient contribution

A 
folate
vitamin A
vitamin C
Vitamin K
Vitamin E
magnesium
Potassium
Fiber
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11
Q

Grains nutrient contribution

A 
Folate
Niacin
riboflavin
thiamin
iron
magnesium
selenium
fiber
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12
Q

Protein nutrient contribution

A 
Protein
fatty acids
niacin
thiamin
B6
B12
iron
Magnesium
potassium
Zinc
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13
Q

Milk nutrient contribution

A 
Protein
riboflavin
B12
Calsium
Potassium
Vitamin A and D
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14
Q

Oils nutrient contribution

A

Vitamin E

essential Fatty acids

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15
Q

When should you not go grocery shopping?

A

When you’re hungry

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16
Q

What is included in:

  1. ) lactovegetarian
  2. )lacto-ovo-vegetarian
A
  1. ) meals include milk and milk products, does not include meats and eggs
  2. ) meals include milk, milk products, and eggs
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17
Q

Where do vegetarians receive their B12

A

supplements

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18
Q

Where can vegetarians receive proteins

A
  • whole grain
  • legumes
  • seeds
  • nuts
  • soy products
  • tofu
  • tempeh
  • veggie burgers
  • eggs
  • milk
  • cheese
  • yogurt
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19
Q

What does fortified mean

A

Vitamins or minerals have been added to food

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20
Q

What does enriched mean

A

nutrients that were lost during processing have been added back

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21
Q

serious disturbance in eating behavior that jeopardizes a person’s physical and psychological health

A

Eating disorder

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22
Q

disordered eating

A

restrained eating
fasting
binge eating
purging

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23
Q

Lack of appetite

three disorders:

A
  1. ) anorexia
  2. )
    - Anorexia nervosa
    - Bulimia Nervosa
    - Binge eating disorder
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24
Q

Refusal to maintain minimal body weight and distortion in perception of body shape and weight

A

Anorexia nervosa

25
Q

Repeated episodes of binge eating followed by self-induced vomiting or purging (guilt and shame)

A

Bulimia Nervosa

26
Q

lack of eating control leading to excessive intake

A

binge eating

27
Q

Physiological implications of disordered eating

A

-Altered hormone activities
-Anemia
-Bone loss
Decreased glycogen stores
-decreased protein synthesis
-Impaired Metabolism and poor growth
-menstrual dysfunction

28
Q

Psychological problems of disordered eating

A
  • decreased concentration
  • depression
  • impaired Judgement
  • irritability
29
Q

Total of all chemical reactions

A

Metabolism

30
Q

Parts of metabolism

  1. ) breaks up
  2. ) build up
A
  1. )catabolism

2. ) anabolism

31
Q

Focus of metabolism

A

How products of energy yeailding nutrients enter the metabolic pathway

32
Q

how does body store energy for future use

A

triglycerides

33
Q

Forms of energy

A 
Heat (maintain constant body temperature)
mechanical energy ( move muscle)
Electrical energy ( nerve impulses)
Chemical energy ( maintains activities of all body cells)
34
Q

4 basic energy yielding nutrients from food

A
  • glucose
  • fatty acids
  • glycerol
  • amino acids
35
Q

energy intake exceeds energy needs leads to

A

fat stores

36
Q

in the absence of glucose, the body gets its energy from

A

The liver who makes glucose from amino acids and glycerol

37
Q

difference between fasting and starvation

A

choice vs famine

38
Q

What does the body do during fasting or famine?

A
  1. ) increase breakdown of fat
  2. )Use glycerol and amino acids to make glucose
  3. ) produce ketones to fuel brain
  4. ) suppress appetite
  5. ) slows metabolism
39
Q

one only loses weight during

A

physical activity and balanced food intake

40
Q

alcohol beverage from fruits

A

wine

41
Q

alcohol beverage from fermented malt and barely

A

beer

42
Q

alcohol beverage made from fermenting and distilling carbohydrates

A

liquor

43
Q

recommendations when drinking

A

1 drink for women
2 drinks for men per day
no drinks for pregnant women per day

44
Q

a drink is:
wine
beer
liquor

A
  1. )5 ounces
  2. )12 ounces
  3. ) 11/2 ounces
45
Q

alcohol digestion

A

needs no digestion, absorbed directly through walls of empty stomach.

46
Q

How can alcohol increase fat

A

inhibit oxidation or being converted to fat

47
Q

how many kcal is 1 gram of alcohol

A

7 k cal

48
Q

Alcohol affects on liver

A

liver loses the ability to retain folate (kidney increases secretion)

49
Q

Alcohol affects

A
  • inhibits ADH
  • liver loses ability to retain folate
  • fat accumulation
  • Thiamin deficiency
  • permanently change liver cell structure (unable to metabolize fat)
  • serves as a narcotic ( dulls senses)
50
Q

what happens with the decrease of ADH

A

More water leaves the body accompanied by nutrients

51
Q

When do people expend energy?

A

Physically active 30 -50%
resting quietly-metabolic activities 50 - 65%
food consumption 10 %

52
Q

The more a person weighs the ( energy expended)

A

the more energy expended on basal metabolism

53
Q

1.)designated disease of being overweight caused by 2.)

A
  1. )obesity
  2. )
    - overeating
    - physical inactivity
    - genes
54
Q

central obesity risk in men and women

A

in men: waist circumference greater than 40”

in women: waist circumference greater than 35”

55
Q

which pose a greater threat? Belly fat or thigh fat

A

Belly fat ( apple shape)

56
Q

BMI

A

Body mass INdex

57
Q

How to find BMI

A

Divide weight in KG by the square of the height in meters

58
Q

BMI ranges

A

Normal - 18. 5 to 24.9
Underweght - less than 18.5
overweight - 25 to 29.9
Obese - over 30

Nurs-215 (9 decks)

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