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RATIONALS Q AND A > NUTRITION > Flashcards

NUTRITION Flashcards

BSC NURSING

1
Q

MACRONUTRIENT PRIMARY BODY SOURCE OF ENERGY

A

CARBOHYDRATES

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2
Q

OMEGA 3 FATTY ACIDS SOURCE

A

1 FLAXSEEDS
2 CHIA SEEDS
3 WALNUTS
4 FATTY FISH MACKEREL AND SARDINES
5 SALMON

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3
Q

HPP

A

HIGH-PRESSURE PROCESSING

AN EMERGING FOOD TECHNOLOGY USED TO ENHANCE FOOD SAFETY AND EXTEND SHELF LIFE.

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4
Q

ELEMENTAL FORMULAS

A

FULLY BROKEN FEEDS
SIMPLEST FORM
USE IN COMPROMISED DIGESTION

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5
Q

SEMI-ELEMENTAL

A

PARTIALLY BROKEN
NOT FOR ENOUGH FOR SEVER MALBOSRPTION

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6
Q

POLY MERIC FORMULA

A

WHOLE PROTEINS

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7
Q

EX OF COMPLETE PROTEINS FOOD

A

EGGS
MEAT
POULTRY
FISH
QUINOA
SOY PRODUCTS
BEANS AND RICE

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8
Q

FAT SOLUBLE VITAMINS

A

A–D-E-K

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9
Q

FAT SOLUBLE VITAMINS

A
  1. STORED IN THE BODYS FATTY TISSUE AND LIVER
    2 FAT FOR ABSORPTION
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10
Q

SOURCE OF FATS

A

AVOCADOS
NUTS
SEEDS
OLIVE OIL

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11
Q

DEFICIENCY IN FAT SOLUBLE VITAMINS

A

VISION PROBLEMS
BONE WEAKNESS

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12
Q

INCREASE SOLUBLE FIBER

A

DECREASE CHOLESTEROL LEVELS

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13
Q

HIGH SOLUBLE FIBER FOODS

A

OATS
BEANS
FRUITS
VEG

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14
Q

TAI CHI

A

EFFECTIVE IN IMPROVING BALANCE , FLEXIBILITY AND STRENGTH

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15
Q

PATHOGEN WITH UNDERCOOKED POULTRY

A

SALMONELLA

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16
Q

CONTAMINATED WATER OR FOOD(GI)

A

NOROVIRUS

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17
Q

POOR SANITATION,CONTAMINATED WATER OR FOOD

A

HEPATITIS A

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18
Q

CONTAMINATED WATER

A

GIARDIA

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19
Q

SYMPTOMS OF SALMONELLA

A

DIARRHEA
FEVER
ABDOMINAL CRAMPS

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20
Q

COOKING POULTRY TEMP

A

165 F(74 C)

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21
Q

SODIUM INTAKE FOR ADULT PER DAY

A

1500MG

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22
Q

DIETARY FATS

A

HORMONE PRODUCTION
BODY FUNCTIONS LIKE GROWTH
METABOLISM AND REPRODUCTIVE HEALTH

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23
Q

CARDIO VASCULAR DISEASE

A

**SOLUBLE FIBER **BINDS TO CHOLESTEROL IN DIGESTIVE SYSTEM HELPING TO REMOVE IT.

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24
Q

WATER

A

TRANSPORT NUTRIENT
WASTE REMOVAL
JOINT LUBRICATION
TEMP REGULATION

25
Q

DANGER ZONE WHERE BACTERIA GROW RAPIDLY IN FOOD

A

40 F - TO 140 F

26
Q

COOKING TEMP RECOMMENDED FOR SAFETY OF GROUND MEATS

27
Q

celiac disease(ATUO IMMUNE DISORDER)

A

GLUTEN FREE DIET

28
Q

GLUTEN FOUND IN

A

WHEAT
BARLEY
RYE

29
Q

GLUTEN FREE

A

FRUITS
VEG
MEAT
DAIRY

30
Q

SARCOPENIA

A

AGE-RELATED MUSCLE LOSS

31
Q

CHARACTERISTICS OF FOOD INSECURITY

A

1 IMPROVING ACCESS
2 AVAILABILITY
3 AFFORDABILITY

32
Q

PRIMARY FUNCTION OF DIETARY PROTEIN

A

BUILDING AND REPAIRING TISSUES

33
Q

2 HOR RULE TEMP

A

90F THE SAFE LIMIT IS REDUCE TO 1 HOUR

34
Q

FOOD SAFETY PRACTICE

A

COOLING COOKED FOODS RAPIDLY USING SHALLOW CONTAINERS

SEPARATE STORAGE OF RAW AND COOKED FOOD PREVENT CROSS CONTAMINATION

35
Q

OXALATE FOOD

A

SPINACH
RHUBARB
NUTS

36
Q

DASH

A

DIET APPROACHES TO STOP HTN

RICH IN POTASSIUM,CALCIUM,MAGNESIUM

37
Q

FORTIFICATION

A

ADDING ESSENTIAL VIT AND MINERALS TO COMMONLY CONSUMED FOODS

38
Q

EX OF FORTIFIED FOODS ARE

A

1 IODIZED SALT
2 F.FLOUR WITH FOLIC ACID
3 F. MILK WITH VT D

39
Q

SAFE COOL METHOD

A

COOL THE FOOD FROM 140 F TO 70 F WITH IN 2 HOURS

40
Q

PURPOSE OF THE TOLERABLE UPPER INTAKE LEVEL FOR NUTRIENTS

A

TO INDICATE THE HIGHEST LEVEL OF DAILY NUTRIENTS INTAKE THAT IS UNLIKELY TO CAUSE ADVERSE HEALTH EFFECTS

41
Q

GENETICALLY MODIFIED ORGANISM GMO

A

ENHANCE NUTRITIONAL CONTENT

42
Q

WHICH DIETARY APPROACH IS RECOMMENDED FOR CANCER PREVENTION?

A

PLANT-BASED DIET RICH IN ANTIOXIDANT AND HELPS CELLS FROM DAMAGE

43
Q

FETAL BRAIN DEVELOPMENT DURING PREGNANCY?

A

OMEGA 3 FATTY ACIDS,DHA

44
Q

PHYSICAL ACTIVITY RECOMMENDED FOR PREGNANT WOMEN?

A

150 MIN MODERATE INTENSITY WEEKLY

45
Q

CACHEXIA

A

SEVERE WEIGHT LOSS SYNDROME

46
Q

ENERGY PRODUCTION, PROTEIN SYNTHESIS AND MUSCLE AND NERVE FUNCTION

47
Q

DEFICIENCY OF MAGNESIUM

A

MUSCLE CRAMP
MENTAL DISORDER
OSTEOPOROSIS

48
Q

PRIORITY FOR ASSESSING A PT NUTRITIONAL STATUS IN LONG TERM CARE FACILITY

A

ASSESSING DIETARY INTAKE THROUGH FOOD DIARIES

49
Q

MANAGING HYPERLIPIDEMIA

A

INCREASING OMEGA 3 FATTY ACIDS

50
Q

CHILDREN AND ADOLESCENT AGED 6-17 YEARS?

A

**60 MINUTES OF MODERATE TO VIGOROUS **PHYSICAL ACTIVITY DAILY

51
Q

DEXA SCANS

A

BONE DENSITY AND BODY COMPOSITION ANALYSIS

52
Q

CHROMIUM

A

GLUCOSE METABOLISM AND INSULIN FUNCTION

53
Q

CHROMIUM FOODS

A

BROCCOLI
GRAPE JUICE
WHOLE GRAINS

54
Q

SDGs

A

SUSTAINABLE DEVELOPMENT GOALS

55
Q

SDGs AIM

A

END HUNGER,
ACHIEVE FOOD SECURITY ,IMPROVE NUTRITION AND PROMOTE SUSTAINABLE AGRICULTURE BY 2030

56
Q

FAO(FOOD AND AGRICULTURE ORGANIZATION)

A

FOCUSES ON FOOD SECURITY

56
Q

BONE HEALTH IN CHILDREN

A

JUMPING ROPE IS WEIGHT BEARING ACTIVITY

57
Q

WOMEN CHILDBEARING AGE SHOULD CONSUME HOW MUCH FOLATE DAILY

RATIONALS Q AND A (17 decks)

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