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NDT Flashcards

1
Q

Is the study of food and how the body makes use of it. It deals not only with the quantity and quality of food consumed but also with the process 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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2
Q

Is any substance, organic or inorganic, when ingested or eaten, nourishes the body by building and repairing tissues, supplying heat and energy, and regulating bodily processes

A

FOOD

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3
Q

Food Qualities

A
  1. It is safe to eat.
  2. It is nourishing or nutritious
  3. Its palatability factors satisfy the consumer.
  4. It has satiety value
  5. It offers variety and planned within the socioeconomic context
  6. It is free from toxic agents or does not contain substances deemed deleterious to health
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4
Q

Are chemical substances found in food.

A

Nutrients

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5
Q

Nutrients diverse roles in the body

A

✓ Providing heat and energy
✓ Build and repair body tissues
✓ Regulate body processes

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6
Q

Classification of Nutrients

A

Function
Essentiality
Chemical properties
Concentration

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7
Q

Nutrient Classification - ACCORDING TO FUNCTION

A
  • BODY BUILDING nutrients
  • REGULATORY nutrients
  • Nutrients that FURNISHES ENERGY
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8
Q

Nutrients are either ___ or ___

A

ORGANIC or INORGANIC

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9
Q

Organic nutrients

A

protein, fat, carbohydrate, and vitamins

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10
Q

Inorganic compounds

A

minerals and water

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11
Q

Are organic catalysts that are protein in nature and are produced by living
cells

A

ENZYMES

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12
Q

composed of the protein part called apoenzyme and a
cofactor

A

Enzyme System

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13
Q

cofactor is sometimes called

A

activator or coenzyme

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14
Q

Are organic substances produced by special cells of the body which are discharged into the blood to be circulated and brought to specific organs or tissues that are remote from the source or point of manufacture

A

HORMONES

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15
Q

a.k.a Nutriture, is the condition of the body resulting from the utilization of essential nutrients
* one may be classified as having good, fair, or poor nutriture depending upon
the primary or secondary factors

A

NUTRITIONAL STATUS

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16
Q

means that the body has adequate supply of essential nutrients that are efficiently utilized such that growth and good health are maintained at the highest possible level

A

OPTIMUM or GOOD NUTRITION

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17
Q

Is the opposite of good nutrition, It is a condition of the body resulting from a lack of one or more essential nutrients or it may be due to an excessive nutrient supply to the point of creating toxic or harmful effects

A

MALNUTRITION

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18
Q

is the structural, functional and biological unit of organism.

A

CELL

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19
Q

Compositions of Cell (Give atleast 5)

A
  • Nucleus
  • Peroxisome
  • Endoplasmic reticulum
  • Plasma Membrane
  • Cytoplasm
  • Mitochondria
  • Vacuole
  • Lysosome
  • Golgi Apparatus
  • Microfilaments
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20
Q

“The quality and cost materials
at the time of purchase largely
determine the quality and cost of
the finished product.

A

PURCHASING

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21
Q

TIPS IN
PURCHASING

A
  1. Choose Whole Grain
  2. Choose Fortified Products
  3. Choose Fresh or Frozen Products over Canned Fruits and Veggies
  4. Shop for Fresh Produce
  5. Choose Bright Colored or darker pigmented fruits or veggies
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22
Q

Buying Fruits

A
  • Fruits in season
  • Citrus should be heavy for their size
  • Firm, even-colored, and free from signs of decay
  • Just ripe
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23
Q

Buying Vegetables

A
  • Without signs of decay
  • Tomatoes and eggplants- firm and
    free from signs of decay
  • Cabbage should be firm and heavy
  • Avoid buying vegetables that are
    cut and diced into pieces or peeled
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24
Q

Buying Eggs

A
  • Fresh egg
    will sink if
    placed in
    a basin of
    water
  • Heavy
  • Rough shell
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25
Q

Buying Meats

A

Pork (Pinkish red)
Beef (Dark red)

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26
Q

Buying Chicken

A

● Young chicken - smooth legs
● Know the desired part for cooking needs
● Traces of fat under the skin
● Yellowish pink

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27
Q

Buying Fish

A
  • Eyes are full and bright
  • Odor is not unpleasant
  • Gills are red not gray or brown
  • Belly walls are intact
  • Flesh is firm Scales are fully shiny
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28
Q

CLASSIFICATIONS OF NUTRIENTS

A

MACRONUTRIENTS & MICRONUTRIENTS

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29
Q

THREE MAJOR NUTRIENTS

A
  1. CARBOHYDRATES
  2. PROTEIN
  3. FATS
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30
Q

major source of energy of the body

A

CARBOHYDRATES

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31
Q

CLASSIFICATION OF CARBOHYDRATES

A
  1. MONOSACCHARIDES
  2. DISACCHARIDES
  3. POLYSACCHARIDES
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32
Q
  • Simplest form of carbohydrates
  • Do not require digestion
A

MONOSCCHARIDES

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33
Q

It is a process of transforming non-carbohydrate substrates into glucose

A

GLUCONEOGENESIS

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34
Q

with less available carbs for energy, more fats may be broken down, but not to energy. Fat fragments combine and form ketone bodies

A

KETOSIS

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35
Q

⮚ made up of 2 monosaccharides
⮚ they are sweet and must be changed to sugars by hydrolysis before they can be absorbed

A

DISACCHARIDES (double sugar)

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36
Q

⮚ composed of many molecules of simple sugars
⮚ commonly known as complex sugars

A

POLYSACCHARIDES

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37
Q

⮚Are organic compounds of carbon, hydrogen, and oxygen

A

FATS OR LIPIDS

38
Q

SOURCES OF FATTY ACIDS

A
  1. SATURATED FATS
  2. MONOUNSATURATED FATTY ACIDS
39
Q

⮚ those which no hydrogen can be added
⮚Abundant in animal fats including beef

A

SATURATED FATS

40
Q

⮚ two carbon atoms are combined by a double bond

A

MONOUNSATURATED FATTY ACIDS

41
Q

⮚Artificial fats
⮚Small amount occurs, naturally in meat and dairy products
⮚Manufactured created during a process called hydrogenation

A

TRANS FAT

42
Q

⮚Made by chemical process
⮚ liquid vegetable oil (healthy monounsaturated fat) is packed with hydrogen
atoms and converted into solid fat
⮚Aimed at stabilizing polyunsaturated oils to prevent them from becoming rancid
and to keep them solid at room temperature.

A

HYDROGENATION

43
Q

⮚first substance recognized as vital part of living tissue

A

PROTEIN

44
Q

the collective term comprising
reference value for energy and nutrient
levels of intakes

A

PHILIPPINE DIETARY REFERENCE INTAKE (PDRI)

45
Q

Components of PDRI

A
  1. Estimated Average Requirement
  2. Recommended Energy/Nutrient Intake
  3. Adequate Intake
  4. Tolerable Upper Intake Level or Upper Limit
46
Q

daily nutrient intake level that meets the
median or average requirement of
healthy individuals in particular life stage and sex group, corrected for incomplete
utilization or dietary nutrient bioavailability

A

Estimated Average Requirement (EAR)

47
Q

level of intake of energy or nutrient which is considered adequate for the maintenance of health and well-being of healthy persons in the population

A

Recommended Energy/Nutrient Intake (RENI)

48
Q

daily nutrient intake level that is based on observed or experimentally-determined approximation of the average nutrient intake by a group (groups) of apparently healthy people that are assumed to sustain a defined nutritional state

A

Adequate Intake (AI)

49
Q

highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population

A

Tolerable Upper Intake Level or
Upper Limit (UL)

50
Q

is a set of guidelines established by
health authorities to provide
recommendations for the ideal proportion of macronutrients in a person’s daily diet.

A

Acceptable Macronutrient
Distribution Range (AMDR)

51
Q

is divided into levels of
recommended consumption for
different population groups

A

pyramid

52
Q

This food guide uses a food plate model and shows the recommended proportion by food group (Go, Grow and Glow) in every meal

A

PINGGANG PINOY

53
Q

contains 10 messages which aims to improve the nutritional status,
productivity and quality of life of the population, through adoption of desirable dietary practices and
healthy lifestyle

A

NUTRITIONAL
GUIDELINES for
FILIPINOS (NGF)

54
Q

Meal Planning Handbook simplifies the calorie counting process by grouping together food items with approximately the same amount of Carbohydrate, protein and fat content.

A

FOOD EXCHANGE LIST

55
Q
  • an important nutrition tool which
    provide information on the
    chemical/nutritional composition of
    foods
A

Food Composition Table

56
Q

Understanding the Nutrition Facts label on food items can help
you make healthier choices. The label breaks down the amount
of calories, carbs, fat, fiber, protein, and vitamins per serving of
the food, making it easier to compare the nutrition of similar
products.

A

FOOD LABELS

57
Q

a systematic approach used by
RNDs professionals to provide highquality nutrition care to individuals

A

Nutrition Care Process

58
Q

STEPS IN NUTRITION CARE PROCESS (ADIME)

A
  • ASSESSMENT
  • DIAGNOSIS
  • INTERVENTION
  • MONITORING AND EVALUATION
59
Q

first step involves collecting and interpreting information about the individual’s nutrition-related history, current health status, and dietary intake

A

Assessment

60
Q
  • involves identifying specific nutrition problems or conditions that need to be
    addressed.
  • based on standardized terminology and categories, such as “inadequate energy
    intake” or “impaired glucose metabolism
A

Diagnosis

61
Q
  • Plan developed to address the identified nutrition problems or conditions.
  • includes specific nutrition goals, interventions, and strategies to improve the individual’s nutrition status
  • may involve dietary changes, nutrition education, counseling, and
    recommendations for supplements or specialized diets.
A

Intervention

62
Q

assess whether the individual is making progress toward their nutrition goals and
whether the interventions are effective. Adjustments to the plan may be made as
needed to ensure the best outcomes.

A

Monitoring and Evaluation

63
Q

ASSESSMENT
OF NUTRITIONAL
STATUS - BASIC CONCEPTS

A
  • NUTRITIONAL SCREENING
  • NUTRITIONAL STATUS
  • NUTRITION SURVEY
  • NUTRITION SURVEILLANCE
64
Q

defined as the process of identifying characteristics known to be associated
with nutritional problems;

A

NUTRITIONAL SCREENING

65
Q

the condition of body that results from the utilization of essential nutrients
made available from his/her daily diet; it depends on the relative nutrient
needs of the body and the ability to digest and utilize them.

A

NUTRITIONAL STATUS

66
Q

an epidemiological investigation of the nutritional status of the population by
various methods together with an evaluation of the ecological factors of the community

A

NUTRITION SURVEY

67
Q

is carried out by regular or periodic evaluation of measurements that can be used to indicate present and future nutritional status changes.

A

NUTRITION SURVEILLANCE

68
Q

To collect basic data on nutritional status of the population to be used
as guide in planning, formulation and modifications of action programs intended to improve the nutrition and health of the community/population

A

NUTRITIONAL ASSESSMENT

69
Q

Methods of Nutritional Assessment

A

A- Anthropometric Assessment
B-Biochemical Assessment
C-Clinical Assessment
D-Dietary Assessment

70
Q

a series of quantitative measurements of the
muscle, bone, and adipose tissue used to assess the composition of the body.

A

ANTHROPOMETRIC ASSESSMENT

71
Q

most commonly performed anthropometric
measurement

A

height and weight

72
Q

laboratory measurements of serum protein, serum micronutrient levels, serum lipids, and immunological parameters to assess general nutritional status and to identify specific nutritional deficiencies

A

BIOCHEMICAL ASSESSMENT

73
Q

the physical examination of an individual for signs and symptoms suggestive of nutritional health and/or clinical pathology.

A

CLINICAL ASSESSMENT

74
Q

the collection of information on food and drink consumed over a specified time that is coded and processed to
compute intakes of energy, nutrients and other dietary constituents using food composition tables

A

DIETARY ASSESSMENT

75
Q

-dietary assessment that asks the respondent to
report about past diet.
-referred to the collection of information not only
about the frequency of intake of various foods but
also about the typical makeup of meals.

A

NUTRITIONAL HISTORY

76
Q

-includes both 24 food recall and
food frequency data

A

DIET HISTORY

77
Q

a tool used in various inpatient settings to identify nutritional inadequacies

A

Nutrient Intake Analysis (NIA)

78
Q

Intakes (types & amount) should be recorded by the subject at the time of consumption

A

food diary

79
Q

in this method, the subject is given a list of around 100 foom items to indicate his or her intake per day, per week, and per month

A

FOOD FREQUENCY

80
Q

Trained interviewer ask the subject to recall all food & drinks taken in the previos 24 hours

A

24 hour food recall

81
Q

the most unused method in clinical practice but it is recommended for research purposes.

A

OBSERVED FOOD CONSUMPTION

82
Q

forms of malnutrition

A

1.Undernutrition
2.Overnutrition
3.Specific Nutrient Deficiency
4.Nutrient Imbalance

83
Q

A condition when children weigh
less than expected for
their age

A

Underweight

84
Q

The child’s height is less than
expected for
their age

A

Underheight/
Stunting

85
Q

The child’s weight is less than
expected for their height

A

Wasting

86
Q

Classifications of Wasting

A
  1. Moderate Acute Malnutrition
    (MAM)
  2. Severe Acute Malnutrition
    (SAM)
87
Q

A form of severe
undernutrition (non-edematous malnutrition)

A

Marasmus

88
Q

A form of severe undernutrition (Edematous malnutrition)

A

Kwashiorkor

89
Q

Weighing too much for one’s
length or height

A

Overweight

90
Q

A condition of being severely
overweight

A

Obesity

91
Q

Specific
Deficiency

A

A pathological state resulting
from a relative or absolute
lack of an individual nutrient

92
Q
A

MCHN (4 decks)

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