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patyi nalang mi > nutri prelim > Flashcards

nutri prelim Flashcards

1
Q

is that which nourishes the body.
may also be defined as anything eaten or drunk,
which meets the needs for energy, building, regulation and protection of the body.

A

Food

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2
Q

the science of foods and the nutrients and other substances they contain, and of their ingestion, digestion,
absorption, transport, metabolism, interaction, storage, and excretion.

A

Nutrition

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3
Q

are components of food that are needed by the body in adequate amounts in order to grow, reproduce and lead
a normal, healthy life.

A

Nutrients

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4
Q

the six classes of nutrients
commonly found in spinach and other foods.

A

Water,
carbohydrates,
fats,
proteins,
vitamins,
and minerals

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5
Q

(Carbohydrates, Fats, Proteins and Vitamins)

A

Organic Nutrients

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6
Q

The amount of energy that carbohydrates, fats, and proteins release can be measured

in

A

calories

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7
Q

Minerals yield no energy in the human body, but, like vitamins, they help to regulate the release of energy, among
their many other roles.

A

Inorganic Nutrient

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8
Q

During metabolism provides energy the body can use [except vitamins]. These energy-yielding nutrients continually
replenish the energy you spend daily.

A

Organic Nutrients

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9
Q

set of standards that define the amounts of energy, nutrients, other dietary components,
and physical activity that best support health.

A

Dietary Reference Intakes (DRI)

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10
Q

a set of values reflecting 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 group; a goal for dietary intake by individuals.

A

Recommended Dietary Allowances (RDA)

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11
Q

a set of values that are used as guides for nutrient intakes when scientific evidence is
insufficient to determine an RDA

A

Adequate Intakes (AI)

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12
Q

the average daily nutrient intake levels estimated to meet the
requirements of half of the healthy individuals in a given age and gender group;

A

Estimated Average Requirements (EAR)

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13
Q
  • a set of values reflecting the highest average daily nutrient intake levels that
    are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group.
A

Tolerable Upper Intake Levels (UL)

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14
Q

Enough energy is needed to sustain a healthy, active life, but
too much energy leads to obesity.

A

Estimated Energy Requirement (EER)

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15
Q

As noted earlier, the DRI committee considers prevention of
chronic disease as well as nutrient adequacy when establishing recommendations.

A

Acceptable Macronutrient Distribution Ranges (AMDR)

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16
Q

overconsumption of food energy or nutrients sufficient to cause disease or increased
susceptibility to disease; a form of malnutrition.

A

Overnutrition:

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17
Q

under consumption of food energy or nutrients severe enough to cause disease or
increased susceptibility to disease; a form of malnutrition.

A

Undernutrition:

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18
Q

is the characteristic of a diet that provides all the essential nutrients, fiber, and energy necessary to
maintain health and body weight.

A

Adequacy

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19
Q

is the dietary characteristic of providing foods in proportion to one another and in proportion to the body’s
needs.

A

Balance

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20
Q

Foods provide the amount of energy needed to maintain a healthy body weight—not
more, not less.

A

kCalorie (energy) control:

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21
Q

is 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

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22
Q

is the provision of enough, but not too much, of a substance.

A

Moderation

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23
Q

is consumption of a wide selection of foods within and among the major food groups

A

Variety

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24
Q

describes a lifestyle that includes only the
activities typical of day-to-day life.

A

Sedentary

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25
Q

describes a lifestyle that includes physical activity
equivalent to walking more than 3 miles per day at a rate of 3

to 4 miles per hour, in addition to the activities typical of day-
to-day life.

A

Active

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26
Q

provides such information as serving sizes, Daily Values, and nutrient quantities.

A

The “Nutrition Facts” panel

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27
Q

statements that characterize the quantity of a nutrient in a food.

A

Nutrient claims

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28
Q

statements that characterize the relationship between a nutrient or other substance in food and a disease
or health-related condition.

A

Health claims:

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29
Q

statements that describe how a product may affect a structure or function of the body; for
example, “calcium builds strong bones.” Structure-function claims do not require FDA authorization.

A

Structure-function claims:

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30
Q

The dietitian/nutritionist collects and documents information such as food or nutrition-
related history; biochemical data, medical tests and procedures; anthropometric measurements, nutrition-focused

physical findings and client history.

A

Nutrition Assessment:

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31
Q

Data collected during the nutrition assessment guides the dietitian/nutritionist in selection of
the appropriate (i.e., naming the specific problem).

A

Nutrition Diagnosis:

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32
Q

The dietitian/nutritionist then selects the ____ that will be directed to the
root cause (or etiology) of the nutrition problem and aimed at alleviating the signs and symptoms of the diagnosis.

A

Nutrition Intervention:

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33
Q

The final step of the process is ________________, which the
dietitian/nutritionist uses to determine if the client has achieved, or is making progress toward, the planned goals.

A

Nutrition Monitoring/Evaluation:

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34
Q

is a systematic approach to collect, classify, and synthesize important and relevant data

needed to identify nutrition-related problems and their causes.

A

Nutrition Assessment

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35
Q

is a nutrition and dietetics practitioner’s identification and labeling of an existing nutrition
problem(s) that the practitioner is responsible for treating.

A

Nutrition Diagnosis

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36
Q

This step consists of three components:
monitoring, measuring, and evaluating the changes in nutrition care indicators.

A

Collection and Use of Nutrition Monitoring and Evaluation Outcome Data:

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37
Q

(single sugars).

A

Monosaccharides

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38
Q

(double sugars).

A

Disaccharides

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39
Q

compounds composed of chains of monosaccharide units.

A

Polysaccharides—

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40
Q

most cells depend on _____ for their fuel to some extent, and the cells of the brain and the rest of the
nervous system depend almost exclusively on _____ for their energy.

A

glucose

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41
Q

is the sweetest of the sugars.

A

Fructose

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42
Q

the third single sugar,

A

Galactose

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43
Q

sugar) is the most familiar of the three disaccharides and is what people mean when they speak
of “sugar.”

A

Sucrose

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44
Q

is the principal carbohydrate of milk.

A

Lactose

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45
Q

is the third disaccharide,

A

Maltose

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46
Q

molecules are made of chains of glucose that are more highly branched than those of starch molecules.

A

Glycogen

47
Q

is a long, straight or branched chain of hundreds or thousands of glucose units linked together.

A

Starch

48
Q

are the structural parts of plants and thus are found in all plant derived foods—vegetables, fruits,
whole grains, and legumes.

A

Fibers

49
Q

Monosaccharides:

A

Glucose
Fructose
Galactose

50
Q

Disaccharides:

A

Sucrose
Lactose
Maltose

51
Q

Polysaccharides:

A

Glycogen
Starch
Fibers

52
Q

moves glucose from the blood into the cells,

A

insulin,

53
Q

brings glucose out of storage when blood glucose
falls (as occurs between meals).

A

glucagon,

54
Q

When energy from any energy-yielding nutrient is to be stored as fat, the nutrient is first broken into small
fragments.

A

Fatty Acids

55
Q

– Solid at room temperature and can be found in meats, butter and dairy products. Too

A

Saturated Fats

56
Q

Liquid at room temperature and can be found in vegetable oils.

A

Unsaturated Fats

57
Q

An unhealthy substance that is made through the chemical process of hydrogenation of oils.

A

Trans fatty acids

58
Q

Using carbohydrate, fat, or protein, the human body can synthesize all the fatty acids it needs

A

Essential Fatty Acids

59
Q

are found in small amounts in plant oils,
and the body readily stores them, making deficiencies unlikely.

A

Linoleic acid an Omega-6 fatty acid and linoleic acid an Omega-3 Fatty Acids

60
Q

one of the three main classes of lipids; compounds that are similar to triglycerides but have choline (or
another compound) and a phosphorus-containing acid in place of one of the fatty acids.

A

Phospholipids

61
Q

are large, complex molecules consisting of interconnected rings of carbon.

A
  • Sterols
62
Q

is the most familiar
sterol, but others, such as vitamin D and the sex hormones (for example, testosterone), are important, too.

A

Cholesterol

63
Q

When two amino acids bond together, the resulting structure is known as a

A

dipeptide.

64
Q

Three amino acids bonded
together form a

A

tripeptide.

65
Q

amino
acids that the body can synthesize

A

Nonessential Amino Acids:

66
Q

amino acids that the
body cannot synthesize in amounts sufficient to
meet physiological need.

A

Essential Amino Acids:

67
Q

The most recognizable consequences of _______ include slow growth in children, impaired
brain and kidney functions, weakened immune defenses, and impaired nutrient absorption from the digestive tract.

A

protein deficiency

68
Q

the
condition that develops when the diet delivers too little protein, too little energy, or both.

A

protein-energy malnutrition

69
Q

malnutrition caused by recent severe food restriction; characterized in children by
underweight for height (wasting).

A

Severe Acute Malnutrition (SAM):

70
Q

(wasting). The form of malnutrition manifested in a child’s condition depends partly on the
nature of the food shortage.

A

Severe Acute Malnutrition (SAM):

71
Q

malnutrition caused by long-term food deprivation; characterized in children by
short height for age (stunting).

A

Chronic malnutrition:

72
Q

is a Ghanaian word meaning a “sickness that infects the first child when the second child is born.”

A

Kwashiorkor

73
Q

named from the Greek word meaning “dying away,” reflects a prolonged, unrelenting deprivation
of food observed in children living in impoverished nations.

A

Marasmus,

74
Q

are clinical expressions of malnutrition

A

Kwashiorkor and marasmus

75
Q

are two or more proteins whose amino acid assortments complement each other in such a way
that the essential amino acids limited in one are supplied by the other.

A

Complementary Proteins

76
Q

The process of digestion begins in the

A

mouth.

77
Q

helps
dissolve the food so that you can taste it; only particles in solution can react with taste buds.

A

Saliva

78
Q

a
short tube that is shared by both the digestive system and the respiratory system.

A

pharynx,

79
Q

Once a mouthful of food has been chewed and swallowed, it is called a

A

bolus.

80
Q

the type of lipoproteins made primarily by liver
cells to transport lipids to various tissues in the body; composed primarily of triglycerides.

A

Very-low-density lipoproteins (VLDL):

81
Q

the type of lipoproteins derived from VLDL as cells
remove triglycerides from them. LDL carries cholesterol and triglycerides from the liver to
the cells of the body and are composed primarily of cholesterol.

A

Low-density lipoproteins (LDL):

82
Q

the type of lipoproteins that transport cholesterol back
to the liver from peripheral cells; composed primarily of protein.

A

High-density lipoproteins (HDL):

83
Q

transports foods through the gastrointestinal (GI) tract,
produces digestive juices and enzymes, absorbs nutrients, provides transport proteins to carry lipids
and vitamins to other sites in the body, and reabsorbs salts and fluids.

A

the digestive system

84
Q

one of the
body’s most active metabolic factories. It receives nutrients and metabolizes, packages, stores, or ships
them out for use by other organs. It manufactures bile, which the body uses to emulsify fat for digestion
and absorption.

A

The Liver.

85
Q

Nutrients absorbed into the bloodstream are taken first to the

A

The Liver.

86
Q

not only contributes digestive juices to the GI tract, but also has another
metabolic function: it produces the hormones insulin and glucagon that regulate the body’s use of
glucose.

A

The Pancreas

87
Q

are also active metabolic organs. Unceasingly, for 24 hours of every day,
they filter waste products from the blood to be excreted in the urine and reabsorb needed nutrients,
thereby maintaining the blood’s delicate chemical balances.

A

The Kidneys.

88
Q

signifies that fuels are being used at a rate more rapid than
normal; this may lead to wasting of body organs and loss of weight, including loss of vital lean tissue.

A

accelerated metabolism

89
Q

reactions in which small molecules are put together to build larger ones. require energy (ATP).

A

Anabolism:

90
Q

reactions in which large molecules are broken down to smaller ones.
reactions release energy (ATP).

A

Catabolism:

91
Q

The breakdown of energy nutrients continues in the

A

TCA cycle

92
Q

The final step in energy metabolism occurs at the

A

electron transport chain.

93
Q

When glucose levels drop, glucose can be produced from several other compounds in a process called

A

gluconeogenesis.

94
Q

is the rate of energy use for metabolism under specified
conditions: after a 12-hour fast and restful sleep, without any physical activity or emotional
excitement, and in a comfortable setting. It is usually expressed as kcalories per kilogram of
body weight per hour.

A

The basal metabolic rate (BMR)

95
Q

is a measure of the energy use of a person at rest in a
comfortable setting—similar to the BMR but with less stringent criteria for recent food intake and
physical activity. Consequently, the RMR is slightly higher than the BMR.

A

Resting metabolic rate (RMR)

96
Q

that is stored deep within the central abdominal area of the body is
referred to as

A

central obesity or upper body fat.

97
Q

provide an accurate estimate of total body fat and a fair
assessment of the fat’s location.

A

Skinfold measurements

98
Q

circumference is a good indicator of fat distribution and central
obesity.

A

waist circumference

99
Q

The distribution of fat on the body may influence health as much as, or more than,
the total fat alone.

A

Central Obesity.

100
Q

are organic compounds formed by the linking of many smaller molecules of amino
acids

A

PROTEINS

101
Q

gives your body the nutrients it needs every day while staying within your daily calorie goal
for weight loss.

A

healthy eating plan

102
Q

is a nutrient your body needs to grow and repair cells and to work properly.

A

Protein

103
Q

is a fatty, wax-like substance that your body needs to function properly.

A

Cholesterol

104
Q

Essential, non-caloric, organic nutrients needed in tiny amounts in the diet to perform specific
functions that promote growth, reproduction, and the maintenance of health and life.

A

VITAMINS

105
Q

can be a great way to help fill gaps in your diet and support different functions in
the body.

A

Multivitamins

106
Q

have been vilified for the last 40 years but under the dietary
guidelines to restrict _______________ chronic illness has risen rather than declined.

A

saturated fats,

107
Q

protect the heart and support insulin sensitivity, fat storage, weight loss, and
healthy energy levels.

A

Monounsaturated fats

108
Q

a toxin known to
cause cancer.

A

aflatoxin,

109
Q

reduce inflammation, support healthy hormone levels and cell membranes.

A

Omega 3’s

110
Q

are important to support healthy brain and muscle functions but, on
the downside, they promote inflammation in the body.

A

Omega 6 fatty acids

111
Q

used to turn healthy oils into solids and
to prevent them from becoming rancid.

A

hydrogenation

112
Q

When vegetable oil is heated in the presence of hydrogen
and a heavy-metal catalyst such as

A

palladium,

113
Q
A

patyi nalang mi (14 decks)

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