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Important > NAVEDTRA 14295B CH 13 > Flashcards

NAVEDTRA 14295B CH 13 Flashcards

1
Q

What is used to measure a healthy weight?

A

Body Mass Index (BMI)

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2
Q

Persons with a BMI greater than or equal to how many g/m2 are considered obese?

A

30

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3
Q

Over what amount of the United States population is obese according to 2005-2006 data?

A

1/3

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4
Q

What is the primary tool used to combat obesity in the Navy?

A

Physical Fitness Assessment

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5
Q

What is the most important nutrient in the world?

A

Water

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6
Q

How many liters of water does a female need to consume daily according to the National Academy of Science?

A

2.7

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7
Q

What is the approximate upper tolerance level for water intake?

A

8 liters

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8
Q

Approximately what percent of the human body is water?

A

60%

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9
Q

Loss of body water, or dehydration, can be life threatening. As little as a 1% to a 2% loss can cause decreases in overall body performance and a loss of what percent can lead to heat injury or death?

A

5% to 7%

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10
Q

What has the main role of providing energy to cells?

A

Carbohydrates

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11
Q

How many calories per gram do all carbohydrates (excluding fiber) contain?

A

4

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12
Q

Carbohydrates are made by green plants through what process?

A

Photosynthesis

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13
Q

What are plant-based long chains glucose molecules called?

A

Starches

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14
Q

What is the storage form of glucose in animals and humans?

A

Glycogen

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15
Q

What is a non-digestible, non-essential, plant-based polysaccharide that plays a significant role in digestion and elimination?

A

Fiber

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16
Q

What is the general recommendation for fiber intake in grams for men?

A

37

17
Q

What percent of a healthy person’s diet should consist of carbohydrates?

A

40-60

18
Q

What are commonly referred to as the “building blocks” of the body?

A

Proteins

19
Q

How many calories per gram do proteins contain?

A

4

20
Q

How many amino acids that make up all the proteins the body needs are there?

A

20

21
Q

What are the main consumable sources of protein?

A

Animals

22
Q

What is the main energy source of aerobic metabolism and sustained exercise and is reliant on glucose, or carbohydrates, to be metabolized?

A

Fat

23
Q

Approximately how many calories does 1 tablespoon of fat contain?

A

45

24
Q

What type of fats are used widely for frying foods?

A

Polyunsaturated

25
Q

What is the general recommendation for fat intake consumption as a percent of one’s total caloric intake?

A

20-35

26
Q

What type of fatty acids are a naturally occurring polyunsaturated fat that have been linked to lessening the risk for heart disease and improving joint health?

A

Omega-3

27
Q

What is the most common type of phospholipid which is made in the liver that allows fat to be digested in the body?

A

Bile

28
Q

What are essential, non-calorie containing compounds found in food and needed in the body in small amounts?

A

Vitamins

29
Q

A patient will typically not be put on a clear liquid diet for more than how many days?

A

2-3

30
Q

What type of diet is typically indicated with patients who are edentulous or partially edentulous, recovering from a stroke, have failed a Modified Barium Swallow, or who may not be cognitively aware enough to chew?

A

Pureed

31
Q

Calorie restrictions during a calorie restricted diet should still include foods from all five food groups and not be lower than how many calories?

A

1200

32
Q

How many grams per day is a typical protein restriction?

A

60

33
Q

What refers to anything that increases stool volume or frequency or that is not digested by the body that is not plant fiber?

A

Residue

34
Q

Approximately how many grams per day is a typical fiber restriction?

A

10-15

35
Q

A cholesterol restriction starts at 300 mg and can be as low as how many mg per day?

A

200

36
Q

The American Heart Association (AHA) recommends most people limit their saturated fat to no more than what percent of their total fat intake?

A

7%

37
Q

What type of nutrition is used in cases where patients are unable to meet their nutritional needs by mouth and the patient has a functioning gastrointestinal tract?

A

Enteral

38
Q

What type of nutrition is most commonly used in cases where patients are unable to meet their nutritional needs by mouth and do not have a functioning gastrointestinal tract?

A

Parenteral

39
Q

What type of nutrition is the most aggressive nutritional therapy used?

A

Parenteral

Important (54 decks)

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