Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Summer CPH > Nutrition > Flashcards

Nutrition Flashcards

1
Q

the study of food in relation to health of an individual,
community or society and the process through which
food is used to sustain life and growth

A

Nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Do Food includes articles used as drink or food, and the
articles used for the component of such

A

Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Food Quality

A
  1. Safe to eat
  2. Nutritious
  3. Its palatability factors satisfy the consumer
  4. It has satiety value
  5. It offers variety and planned within the socio-economic context
  6. Free from toxic agents
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Food Groups/ Nutrient Classification

A

Body Building (Grow)
Regulatory (Glow)
Furnish Energy (Go)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

includes water, protein, fat,
carbohydrate and minerals.

A

Body Building (Grow)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

– they maintain homeostasis of
body fluids and expedite metabolic processes.

A

Regulatory (Glow)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

sometimes referred to as the
“fuel nutrients”. These are carbohydrates, fat and protein.

A

 Furnish Energy (Go)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

A chemical component needed by the body for one or
more of these three general functions: to provide energy,
to build and repair tissues, and to regulate life processes.

A

Nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

2 Types of Nutrients

A

1Macronutrients
2Micronutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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

Good Nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

lack of one or more essential nutrients (nutritional
deficiency)

A

Malnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

excessive nutrient supply to the
point of creating toxic or harmful effects (e.g.
overnutrition and hypervitaminosis)

A

Malnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Primary factors of Malnutrition

A

faulty diet, poverty, ignorance, poor food habits, limited food
supply due to over population or low food
production, poor distribution of food, cultural taboos,
and many other factors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

multiple and all conditions
within the body that reduce the ultimate supply of
nutrients to the cells after the food goes beyond the
mouth.

A

Secondary factors of Malnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Secondary Factors of Malnutrition

A

 Factors that interfere with normal digestions:
 Factors that affect metabolism and utilization in the
cells
 Factors that increase excretion and result in nutrient loss
 Physiological or pathological condition and may lead to
nutritional deficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Types of Malnutrition

A

 Undernutrition
 Over nutrition
 Specific Nutrient Deficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Four General Methods of Nutritional Assessment

A

1Anthropometric Assessment
2Biochemical Assessment
3Clinical Assessment
4Dietary Assessment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

 Most common is the determination of height and weight. These
are compared to standards. Should be repeated on an
individual to note the degree of change in nutritional status
over time

A

Anthropometric Assessment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

urine and blood laboratory tests

A

Biochemical Assessment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Physical Assessment (P.E.) of an individual for signs and
symptoms suggestive of nutritional health and/or clinical
pathology

A

 Clinical Assessment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

collection of information regarding actual and habitual dietary

A

Dietary Assessment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How to compute for BMI?

A

weight (kg)/Height (m)^2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

State the Category for Adults
< 16.5

A

Severely underweight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

State the Category for Adults
> 40

A

Obese Class III

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

State the Category for Adults
18.5 - 25

A

Normal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

State the Category for Adults
25 - 30

A

Overweight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

State the Category for Adults
16.5 - 18.5

A

Underweight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

State the Category for Adults
30 - 35

A

Obese Class I

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

State the Category for Adults
35 - 40

A

Obese Class II

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Summary in Planning Nutritious Meals

A

 balance,
 variety and
 moderation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q
  • Needed by the body in large quantities to provide
    energy and build tissues:
A

Macronutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Prevention & Management of Malnutrition

A

 Eating a balanced meal;
 Exclusive breastfeeding for 6 months;
 Micronutrient supplementation; and
 Food fortification

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What are the Macronutrients? 3

A

 protein
 carbohydrate
 fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

 Build and repair cells and tissues
 Supply energy
 Regulate body processes

A

Proteins

36
Q

PEM means

A

(Protein-Energy-Malnutrition

37
Q

– deficiency dse
caused by prolonged malnutrition of protein, as well
as calories

A

PEM (Protein-Energy-Malnutrition)

38
Q

Two forms of pem

A

Kwashiorkor and Marasmus

39
Q

Difference between Kwashiorkor and Marasmus

A

Kwashiorkor- Hair changes, Moon face, Thin muscles but fat is still present, edema, underweight

Maramus- Normal hair, Old man’s face, Thin muscles w/o fat, No edema, Very underweight

40
Q

Chief source of energy

A

Carbohydrates

41
Q

sole energy source for brain and nerve tissues

A

Carbohydrates

42
Q

excessive intake of calories, whether from
carbohydrates, fats or proteins results to

A

obesity or
adiposity

43
Q

In severe deficiencies of carbohydrate, the ill effects of limited total food intake result in

A

Protein energy malnutrition (PEM)

44
Q

First clinical signs of Carbohydrate Malnutrition

A

 decreased blood sugar level,
 loss of weight, and retarded growth for infants and
children.

45
Q

If the intake of fat and protein is normal, but the
carbohydrates intake is lower than the recommended
level to supply caloric requirements. What will occur?

A

ketosis or acidosis occurs

46
Q

regulate certain life processes
 Concentrated source of energy
 Structural component
 Supplier of essential fatty acids
 Carrier of fat-soluble vitamins- vitamins A,D,E,K

A

Fats and lipids

47
Q

Other functions of fats and lipids

A

 has high satiety value,
 contributes to flavor and palatability;
 Helps retain moistness in food products

48
Q

Deficiency of essential fatty acids causes retarded
growth and eczematous skin in infants. Excessive
intake above the normal levels resulting in extra
caloric supply leads to obesity.

A

Fat Malnutrition

49
Q

needed by the body in small quantities to support
important biological processes.

A

Micronutrients

50
Q

What are the micronutrients?

A

Vitamins and minerals.

51
Q

List the Vitamins

A

Vitamins include Vitamin A, D, E, K, and C, as well as the Bcomplex vitamins like thiamin (B1), riboflavin (B2), Niacin
(B3), Pyridoxine (B6), Folate (B9) and cyanocobalamin
(B12)

52
Q

List the Minerals

A

Minerals include iron (Fe), calcium (Ca), sodium (Na),
Iodine (I), copper (Cu), and Zinc (Zn)

53
Q

is a fat-soluble vitamin and cannot be synthesized or made in the body

A

Vitamin A

54
Q

Over 90% of vitamin A is stored in

A

Liver

55
Q

is the most
important cause of preventable blindness.

A

Vitamin A & Vitamin A Deficiency or VAD

56
Q

comes from animal sources and is usually in the form of
retinol.

A

Preformed vitamin A

57
Q

Preformed Vitamin A that is readily absorbable and can be used by the
body immediately

A

Retinol

58
Q

comes from plants and is usually in the form of
carotene. This can be converted to retinol in the
body.

A

Provitamin A Carotenoid

59
Q

Provitamin A carotenoid is abundant in

A

It is abundant in dark colored fruits and
vegetables.

60
Q

A condition that results from prolonged inadequate
intake of vitamin A, resulting in a low vitamin A level
in the blood therefore not being available to carry
out its functions

A

Vitamin A Deficiency (VAD)

61
Q

Leads to Xerophthalmia

A

Vitamin A Deficiency (VAD)

62
Q

Causes of VAD

A

 Inadequate intake of Vitamin A
 Non-breastfeeding
 Frequent illness and malnutrition

63
Q

is an essential trace mineral for hemoglobin (Hb)
formation that is needed for oxygen transport

A

Iron

64
Q

Sources of Iron (2)

A

1 Heme-iron
2 Non-heme iron

65
Q

iron from animal sources: liver, kidney, spleen,
heart, blood, meat, chicken, and fish/shellfish

A

Heme iron

66
Q

– iron from plant sources: legumes, cereals,
dark green leafy vegetables.

A

Non-heme iron

67
Q

Iron Inhibitors (2)

A

1 Tannin
2 Phytate

68
Q

a substance found in tea and
coffee

A

Tannin

69
Q

a substance found in whole
grains, legumes and seeds

A

Phytate

70
Q

is a condition resulting from inadequate iron in the body.
It is the most common nutritional deficiency and the
leading cause of anemia.

A

Iron Deficiency

71
Q

refers to the severe depletion of iron stores which
results in low Hb concentration. The body cannot make
enough Hb and healthy RBC because it lacks iron

A

Iron Deficiency Anemia (IDA)

72
Q

Clinical signs & symptoms of anemia

A

 Palmar pallor
 Pale conjunctiva
 Pale nailbeds
 Pale buccal mucosa

73
Q

is a water-soluble B vitamin.

A

Folate/ Folic acid

74
Q

water-soluble B vitamin in the form found in foods.

A

Folate

75
Q

is a synthetic compound of folate and is the
form available as supplement

A

Folic acid

76
Q

True or False
Folate is involved in the synthesis of DNA

A

True

77
Q

Effects of Folate/Folic Anemia (2)

A

1 Neural Tube defects
2 Megaloblastic anemia

78
Q

2 Types of NEural Tube defects

A

1 Spina bifida
2 Ancephaly

79
Q

– characterized by incomplete fusion of the vertebral
arches with protruding sac with meninges, spinal cord and nerve roots.

A

Spina bifida

80
Q

absence of a forebrain

A

Ancephaly

81
Q

is a mineral that is an essential component of
thyroid hormones

A

Iodine

82
Q

refers to the abnormalities that result when the
body does not get enough iodine. It is the most common
cause of preventable mental retardation.

A

Iodine Deficiency Disorder (IDD)

83
Q

Lack of iodine results to physical retardation in the form of

A

cretinism

84
Q

Essential for the normal functioning of the immune
system by producing white blood cells and regulating
the way other immune cells functions.

A

Vitamin A

84
Q
A

Summer CPH (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions