Nutrition and Diets

Question 1

absorption

Answer 1

act or process of sucking up or in; taking in of nutrients

Question 2

anorexia

Answer 2

loss of appetite

Question 3

atherosclerosis

Answer 3

form of arteriosclerosis characterized by accumulation of fats or mineral deposits on the inner walls of the arteries

Question 4

basal metabolic rate

Answer 4

the amount of energy needed to maintain life when the subject is at complete rest

Question 5

bland diet

Answer 5

diet containing only mild-flavored foods with soft textures

Question 6

calorie

Answer 6

unit of measurement of the fuel value of food

Question 7

calorie-controlled diets

Answer 7

diet in which the number and types of carbohydrates are restricted or limited

Question 8

carbohydrates

Answer 8

group of chemical substances including sugars, cellulose, and starches; nutrient that provide the greatest amount of energy in the average diet

Question 9

cellulose

Answer 9

fibrous form of carbohydrate

Question 10

cholesterol

Answer 10

A steroid that forms an essential component of animal cell membranes and acts as a precursor molecule for the synthesis of other biologically important steroids.

Question 11

diabetic diet

Answer 11

an unconscious condition caused by an increased level of glucose and ketones in the bloodstream of a person with diabetes mellitus

Question 12

digestion

Answer 12

physical and chemical breakdown of food by the body in preparation for absorption

Question 13

essential nutrients

Answer 13

those elements in food required by the body for proper function

Question 14

fat-restricted diets

Answer 14

diet with limited amounts of fats, or lipids

Question 15

fats

Answer 15

also called a lipid; nutrient that provides the most concentrated form of energy; highest-calorie energy nutrient; overweight

Question 16

hypertension

Answer 16

high blood pressure

Question 17

kilocalorie

Answer 17

unit used to measure the energy value of food

Question 18

liquid diets

Answer 18

include both clear liquids and full liquids. Both are nutritionally inadequate and should be used only for short periods of time

Question 19

low-cholesteroal diet

Answer 19

diet that restricts foods high in saturated fat

Question 20

low-residue diet

Answer 20

diet that limits foods containing large amounts of residue, or indigestibles

Question 21

malnutrition

Answer 21

poor nutrition; without adequate food and nutrition

Question 22

metabolism

Answer 22

the use of food nutrients by the body to produce energy

Question 23

minerals

Answer 23

inorganic substances essential to life

Question 24

nutrition

Answer 24

all body processes related to food; the body’s use of food for growth, development, and health

Question 25

nutritional status

Answer 25

the state of one’s nutrition

Question 26

osteoporosis

Answer 26

condition in which bones become porous and brittle because of lack or loss of calcium, phosphorus, and other minerals

Question 27

peristalsis

Answer 27

rhythmic; wavelike motion of involuntary muscles

Question 28

protein diets

Answer 28

low and high protein; increasing or decreasing protein depending on the patient

Question 29

proteins

Answer 29

one of six essentials nutrients needed for growth and repair of tissues

Question 30

regular diet

Answer 30

is a balanced diet usually used for the patient with no dietary restrictions

Question 31

sodium-restricted diets

Answer 31

special diet containing low or limited amounts of sodium

Question 32

soft diet

Answer 32

special diet containing only foods that are soft in texture

Question 33

therapeutic diets

Answer 33

diet used in the treatment of disease

Question 34

vitamins

Answer 34

organic substances necessary for body processes and life

Question 35

wellness

Answer 35

state of being in good health; well