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NUTRI Flashcards

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1
Q

study of and how the body makes use of it

A

nutrition

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2
Q

basic 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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3
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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4
Q

how are nutrients classified?

A

function, chem properties, essentiality, concentration

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5
Q

nutrients found only in food

A

Essential Nutrients

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6
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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7
Q

are catalysts that hastens chemical reactions without itself undergoing change.

A

Enzymes

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8
Q

are organic substance produced by the endocrine glands 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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9
Q

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

A

Nutritional status

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10
Q

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

A

Health Literacy

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11
Q

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

A

Health Disparities

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12
Q

T/F: The study of nutrition is not interrelated with allied arts and sciences.

A

false

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13
Q

Includes testing the concentration of nutrient or its metabolite in the
blood or plasma, tissue biopsy, saturation or load tests, and urinalysis for certain
nutrients or its end products.
B________ T______

A

Biochemical tests

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14
Q

Evaluates the primary factor of nutritional inadequacy.
D______ S______

A

Dietary Survey

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15
Q

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.

A

digestion

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16
Q

how long is the small intestine

A

20 feet long

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17
Q

Parts: _______ continues the process of breaking down food,
while the ______ and ______ are responsible for the absorption of nutrients into the
bloodstream.

A

duodenum; jejunum and ileum

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18
Q

5 parts of the large intestine

A

caecum, ascending colon, transverse colon, descending colon, and the sigmoid
colon

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19
Q

the accessory organs aiding in digestion

A

pancreas, liver, gallbladder

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20
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 andenergy.

A

metabolism

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21
Q

the breakdown of molecules to obtain energy

A

catabolism

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22
Q

the synthesis of all compounds needed by the cells

A

Anabolism

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23
Q

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

A

calorie

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24
Q

fuel factors for fat, protein, and carbs

A

fat (9Kcal/g), carbs & protein (4Kcal/g)

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25
Q

the measure of energy in the metric system

A

joule

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26
Q

how much is one kilocalorie to one kilojoule?

A

1 calorie (kilocalorie) = 4.184 joule (kilojoules)

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27
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

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28
Q

are organic compounds (saccharides-starches and sugars)
composed of carbon, hydrogen, and oxygen.

A

carbohydrates

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29
Q

CARBOHYDRATES (CHO): what percent of calories do carbs make up?

A

80-100%

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30
Q

CARBOHYDRATES (CHO): principal form in which carbohydrate is used by
the body

A

glucose

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31
Q

CARBOHYDRATES (CHO): provide energy for the brain, other nerve cells, and developing red blood cells.

A

glucose

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32
Q

CARBOHYDRATES (CHO): the sweetest of simple sugar

A

fructose

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33
Q

CARBOHYDRATES (CHO): not found free in foods, produced from lactose (milk sugar) by digestion and is converted into glucose in the body

A

galactose

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34
Q

CARBOHYDRATES (CHO): ordinary table sugar-granulated, powdered or brown

A

Sucrose

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35
Q

CARBOHYDRATES (CHO): found in milk and milk products except cheese
* converted into glucose and galactose in digestion and is less soluble and less sweet than sucrose
* remain in the intestine longer

A

lactose

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36
Q

CARBOHYDRATES (CHO): produced by hydrolysis of starch and is converted into glucose in digestion

A

maltose

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37
Q

CARBOHYDRATES (CHO): are formed as intermediate products in the breakdown of starch

A

dextrins

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38
Q

CARBOHYDRATES (CHO): are formed from glucose and stored in liver and muscle tissues

A

glycogen

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39
Q

CARBOHYDRATES (CHO): normal blood sugar level

A

Normoglycemia – 90-120 mg/100ml of blood

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40
Q

CARBOHYDRATES (CHO): only hormone which decreases blood sugar level; secreted by Beta cells of islets of Langerhans in pancreas.

A

insulin

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41
Q

5 hormones that increase blood sugar level

A

glucagon, steroid hormone, growth hormone and ACTH, T4

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42
Q

are organic compounds composed of carbon, hydrogen, _______ are fatty acids esters of glycerol. It constitute 34% of the energy in the human body.

A

Fats or Lipids

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43
Q

most common type of lipid in the body

A

simple lipids: triglycerides

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44
Q

hey carry cholesterol
throughout the body to tissue cells for various functions

A

LDLs

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45
Q

are formed within cells to remove
cholesterol from the cell, bringing it to the liver for disposal

A

HDLs

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46
Q

are key refined fuel forms of fat that the cell burns for energy . They are the basic structural units of fat and may be saturated or unsaturated in nature

A

fatty acids

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47
Q

If an individual has risk factors for heart disease, he/she should not consume more than

A

200 mg of cholesterol each day.

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48
Q

is only found in animal products.

A

cholesterol

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49
Q

are chemical compounds that contain the same atoms as CHO &
lipids but it contains Nitrogen

A

protein

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50
Q

proteins that yield only amino acids upon hydrolysis.

A

simple proteins

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51
Q

PROTEINS: are compounds of proteins and non-protein pigments found in
flavoproteins, hemoglobin, and cytochromes.

A

chromoproteins

52
Q

are building blocks of protein

A

amino acid

53
Q

a malnutrition caused by a lack of sufficient energy (kcalorie) intake
characterized by being extremely thin, skin seems to hang on the skeletal bones, & there
is reduced muscle mass.

A

marasmus

54
Q

a malnutrition caused by lack of protein while consuming adequate energy. The individual has an appearance of more than

A

kwashiorkor

55
Q

are a group of unrelated organic compound found in food needed in minute quantities in the diet.

A

vitamins

56
Q

T/F: vitamins give energy to the body

A

False

57
Q

T/F: Vitamins are essential for metabolic reactions within the cell & necessary for normal growth & maintenance of health?

A

true

58
Q

only vitamins that the body makes.

A

vit. D & niacin

59
Q

all fat soluble vitamins

A

Vit A, D, E, K

60
Q

VITAMINS:
1. Promotes good eyesight
2. Helps form and maintain healthy teeth, skeletal and soft tissue, mucus
membranes, and skin.
3. Promotes normal reproduction and lactation

A

VIT. A

61
Q

VITAMINS:
1. Promotes absorption of calcium & phosphorus
2. Building & maintenance of normal bones & teeth
3. Prevents Tetany

A

VIT. D

62
Q

VITAMINS:
1. Antioxidant
2. Essential for protection of cell structure especially RBC

A

VIT. E

63
Q

formed in the skin upon exposure to ultraviolet rays of sunlight (SUNSHINE VITAMIN)

A

D3/Cholecalciferol

64
Q

VITAMINS: Maintains prothrombin level in blood plasma for blood clot formation & Needed for phosphorylation which aids in the passage of glucose through the
cell membrane

A

VIT. K

65
Q

VITAMINS:
* Has antioxidant property & protects foods from oxidation
* Is readily destroyed by heat
* Most unstable of all the vitamins

A

VIT. C

66
Q

All water-soluble vitamins

A

VIT. C (ASCORBIC ACID & VIT. B COMPLEX

67
Q

VITAMINS: Essential for the formation of both RBC and WBC in the bone marrow and
for their maturation

A

FOLIC ACID

68
Q

VITAMINS:
1. Essential for normal metabolism and growth of cells in the GIT, bone marrow,
and nervous tissue
2. Aids in the transfer of methyl groups in the synthesis of nucleic acids, purines,
and pyrimidine intermediates
3. Involved in myelin formation
4. Essential for carbohydrates, protein, and fat metabolism

A

COBALAMIN

69
Q

the 2 pseudo-vitamins

A

inositol & cholin

70
Q

Pertains to elements in their simple inorganic form. In nutrition they are commonly referred to as mineral elements or for those present or required in small amounts they are called as trace elements.

A

minerals

71
Q

Participates in muscular contraction and relaxation

A

calcium

72
Q

Maintains fluid balance & acid-base balance

A

sodium

73
Q

Maintains fluid & electrolyte balance; Exerts influence upon acid base balance; plays a role in the activity of the skeletal and cardiac muscles

A

potassium

74
Q

A component of bones and teeth, Important in pH regulation

A

phosphorus

75
Q

Maintains protein structure, Activates enzymes, Detoxification

A

sulfur

76
Q

Essential in the formation of hemoglobin. Promotes absorption of iron from the GIT. Maintains the integrity of the myelin sheath

A

copper

77
Q

Reduces or prevents the effects of vitamin E deficiency

A

selenium

78
Q

DRI:

a set of values established by DRI. The average daily nutrient intake levels estimated to meet the requirements of half of the
healthy individuals in a given age and gender group used in nutrition research and policy
making and as the basis on which RDA values are set; ex: Public Health Officials may use
them to assess nutrient intakes of populations and make recommendations.

A

ESTIMATED AVERAGE REQUIREMENTS (EAR)

79
Q

DRI:

are set of values affecting the
average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender groups; a goal for dietary intake of individuals; are the foundations of the DRI; For ex. the RDA for calcium is based on intakes thought to reduce the likelihood of osteoporosis – related fractures In life.

A

RECOMMENDED DIETARY ALLOWANCES (RDA)

80
Q

DRI:

are set of values that are used as guides for nutrient intakes
when scientific evidence is insufficient to determine an RDA, considered as the
foundations of the DRI.

A

ADEQUATE INTAKE (AI)

81
Q

DRI:

set of values reflecting the highest average daily nutrient intake levels that are likely to post no risk of toxicity to almost all healthy individuals in a particular life stage and gender group. As intake increases above the UL,
the potential risk of adverse health effects increases. Consumers need to know how
much of a nutrient is too much. It is of value to public health officials who set allowances for nutrients that are added to foods and water.

A

TOLERABLE UPPER INATKE LEVELS (UL)

82
Q

DRI:

a set of values for the dietary nutrient intake of healthy people used for assessing and planning diets. They apply to the diets of individuals; they take into account disease prevention as well as an adequate nutrient intake.

A

DIETARY REFERENCE INTAKES (DRI’s)

83
Q

DIETARY IDEALS:

an adequate diet that has enough energy and enough of every nutrient (as well
as fiber) to meet the needs of healthy people; balance. It helps ensure adequacy. Ex: meat is
rich in iron but poor in calcium conversely milk is rich in calcium but poor in iron.

A

ADEQUACY

84
Q

DIETARY IDEALS:

the foods provide the amount of energy needed to maintain a
healthy body weight – not more not less. The key to ________ is to select foods that
delivers the most nutrients for the least food energy.

A

KCALORIE CONTROL

85
Q

DIETARY IDEALS: a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the ______.

A

NUTRIENT DENSITY

86
Q

DIETARY IDEALS: the provision of enough, but not too much, of a substance. Example: Foods rich in solid fats and added sugars often
provide some enjoyment and lots of energy but relatively few nutrients. In addition, they
promote weight gain when eaten in excess. Contributes to adequacy, balance and kcalorie
control.

A

Promotes adequacy and quality kcalorie control moderation

87
Q

DIETARY IDEALS: adopt a healthy eating pattern that accounts for all foods and
beverages within an appropriate kcalorie level.

A

Key Recommendations

88
Q

FOOD GUIDES: refers to the transition with the recognition of the relationship between diet and chronic disease risk and the development of the DGA (Dietary Guidelines for Americans), that it was important to develop a food guidance system that included
recommendations to prevent the excesses or poor food choices associated with chronic disease.

A

MY PYRAMID

89
Q

FOOD GUIDES: MY PYRAMID 2005. WHAT ARE THE OTHER TWO FOOD GUIDES

A

MyPlate in 2011 and MyPlate, MyWins in 2015

90
Q

FOOD GUIDES: based on nutrition advice from the government’s 2010 Dietary Guidelines for Americans. It is a graphic representation of plate, quartered into sections, where half the plate is comprised of fruits and vegetables

A

MYPLATE

91
Q

FOOD GUIDES: are groups of foods that will help you choose the right kind and amount of foods. ______ allows variety in the diet and will give almost unlimited choices of foods.

A

FOOD EXCHANGE LIST

92
Q

FOOD GUIDES: before, it was called nutrition label, then has the formatted space called nutrition facts.

A

FOOD LABELS

93
Q

NCP: is a systematic problem solving method that dietetics and nutrition professionals
use to critically think and make decisions to address nutrition related problems and provide
safe, effective, high quality nutrition care.

A

NUTRITION CARE PROCESS

94
Q

WHAT ARE THE 4 STEPS OF NCP

A

1.) Nutrition Assessment
2.) Nutrition Diagnosis
3.) Nutrition Intervention
4.) Monitoring and Evaluation

95
Q

NCP: involves a collection and analysis of health related information in order to identify specific nutrition problems and their underlying causes.

A

Nutrition Assessment

96
Q

NCP: consists of identification of nutritional problem for which nutrition related activities provide the primary intervention. Each nutrition problems is formatted
as a PES statement,

A

Nutrition Diagnosis

97
Q

NCP: After nutrition problem has been identified, the appropriate
nutrition care can be planned and implemented.

A

Nutrition Intervention

98
Q

NCP: The effectiveness of the nutrition care plan must be
evaluated periodically: the patient progress must be monitored closely, an updated
assessment data or diagnosis may require adjustments in goals or outcome measures.

A

Nutrition Monitoring and Evaluation

99
Q

Assessment of Nutritional Status: THE 5 DOMAINS OBTAINED IN ASESSING FOR NUTRI STATUS

A
  1. Food Nutrition -Related History
  2. Anthropometric measurement
  3. Biochemical data, Medical test, and Procedures
  4. Nutrition-focused Physical findings
  5. Client History
100
Q

Food Nutritional-Related History

Obtaining more or less accurate data of food; the result may
vary depending on individual’s memory and honesty and the assessor’s skill and training.

A

Dietary Intake Data

101
Q

Food Nutritional-Related History

nutrient analysis will assess current intake of different
components of the diet to find deficiencies or excesses of needed nutrients in the body.

A

Nutrient Intake Analysis

102
Q

Food Nutritional-Related History

surveys the food and beverages consumed during a specific time
period.

A

Food Frequency

103
Q

Food Nutritional-Related History

a detailed log of food during specified time period, usually several days;
also called food Record. It may also include information regarding medications, disease
symptoms, and physical activity.

A

Food Diary

104
Q

Food Nutritional-Related History

an individual recounts all the foods and beverages consumed in the past 24 hours or during the previous day. It includes questions about the times when meals or snacks were eaten, amounts consumed, and ways in which the foods were prepared.

A

24-hour recall

105
Q

an index of a person’s weight in relation to height determined by
dividing the weight (in kilograms) by the square of the height (in meters).

A

BMI (Body Mass Index)

106
Q

Nutrition Intervention

An individualized approached for food/nutrient provision including meals and snacks, enteral. parenteral, nutrition, supplements, feeding assistance, feeding environment, and nutrition-related medication management.

A

Food and Nutrient Delivery

107
Q

Nutrition Intervention

are sterile liquids, semi-solids or powders, which provide macro and micro nutrients.

A

Oral Nutritional Supplements (ONS)

108
Q

Nutrition Intervention

generally refers to any method of feeding that uses the gastrointestinal (GI) tract to deliver part or all of a person’s caloric requirements.

A

Enteral nutrition

109
Q

Nutrition Intervention

2 COMMON TYPES OF TUBES USED IN ETERAL NUTRITION

A

Gastrostomy tube (G tube) &
Gastro-jejunum tube (G-J tube)

110
Q

Nutrition Intervention

The end of the ______ is placed through the abdominal
wall into your child’s stomach. A port remains outside the child’s body. The ______ is
placed so that liquid food is sent straight into stomach.

A

Gastrostomy tube (G tube).

111
Q

Nutrition Intervention

This tube is often used if your child vomits when large amounts of food are in the stomach. It is placed through the abdominal wall.

A

Gastro-jejunum tube (G-J tube)

112
Q

Nutrition Intervention

refers to the delivery of calories and nutrients into a vein. This could be as simple as carbohydrate calories delivered as simple sugar in an intravenous solution or all of the required nutrients could be delivered including carbohydrate, protein, fat, electrolytes

A

Parenteral nutrition

113
Q

meal plan that controls the intake of certain foods or nutrients. It
is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician. It is usually a modification of a regular diet.

A

Therapeutic diet

114
Q

MEDICAL DIETS: a food preparation which provides complete nutrients as well as supplies carbohydrates, proteins, fats, vitamins, minerals and fiber in their normal proportions.

A

BALANCED DIET

115
Q

MEDICAL DIET: Provides food that are not irritating to the digestive
tract and do not increase acid production in the stomach

A

BLAND DIET (CAP- free diet)

116
Q

MEDICAL DIET:
* Foods that have no or low residue and fat
* Nutritionally inadequate
* Not to be given more than 2 days unless ordered by doctor
* Aims to prevent dehydration or to clear the GIT

A

CLEAR LIQUID DIET

117
Q

MEDICAL DIET:
* Any liquid that could be served cold and iced
* Aims at giving relief to fresh mouth sores and surgery
* Not nutritionally adequate
* Prescribed to patients for not more than 2 days

A

COLD LIQUID (TONSIL DIET)

118
Q

MEDICAL DIET:
* Aids in stool formation
* Recommended to LBM
* Combination of low-residue, low fiber & low-fat diets

A

CONSTIPATING DIET (Anti- diarrhea diet)

119
Q

MEDICAL DIET:
* General liquid diet
* Medical liquid diet
* More liberal diet than clear liquid diet; allows only food on liquid form or those which readily
become liquid at room temp.

A

FULL LIQUID DIET

120
Q

MEDICAL DIET:
is a balanced diet measured to provide the number of exchanges or servings based on the individual’s caloric requirement.

A

DIABETIC DIET (Calculated Diet)

121
Q

MEDICAL DIET:
* allows food and drink with an energy value of 50% to 100% above the caloric requirement
or above the actual food intake

A

HIGH CALORIE DIET (Up-building Diet, High Carbohydrate Diet)

122
Q

MEDICAL DIET:
* modified balanced diet with higher fiber content. This is effected by including more fruits, nuts, vegetables, and whole grains in meal preparation

A

HIGH-FIBER DIET

123
Q

MEDICAL DIET:
* A _______ diet calls for 1.5 g OF PROTEIN/KG IDEAL BODY WEIGHT. This diet is prescribed for growth and repair such as in pregnancy, tissue and bone regeneration, inflammatory conditions and injury.

A

HIGH-PROTEIN DIET

124
Q

MEDICAL DIET:
* Eliminates foods that contain identified allergens. Allergens are substances causing allergy.
* The diet depends on the person’s sensitivity. Individualization is important because reaction to a certain food may vary from person to person.

A

HYPOALLERGENIC DIET

125
Q

MEDICAL DIET:
* A balanced diet limiting food choices to only those with little or no cholesterol. This diet is
planned so that cholesterol intake is no more than 300 mg per day.

A

LOW-CHOLESTEROL DIET

126
Q

MEDICAL DIET:
* A ______ allows a minimal amount of dietary fat which comprises < or = 15% of the total
caloric requirement of the person.
* This diet is prescribed to persons with liver disorder, gallbladder problem, hyperlipidemia and heart disorder.

A

LOW FAT DIET

127
Q

MEDICAL DIET:
* Allows a minimal amount of dietary protein which ranges from 20 to 40 grams per day

A

LOW-PROTEIN DIET

NURSING Y2S1 (6 decks)

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