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FINAL REVIEW'S > Nutrition CH. 1-18 review > Flashcards

Nutrition CH. 1-18 review Flashcards

1
Q

Cholestrol free means

A

less than 2mg of cholesterol

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2
Q

Profession that makes adaptive devices help with self feeding

A

OT

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3
Q

A health claim is….

A

a relationship between food and disease

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4
Q

A healthy woman’s waist circumference

A

<35 inches

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5
Q

Food on a clear liquid diet include:

A

broth, jello, ice tea, 7-up

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6
Q

What vitamins are fat soluble?

A

Vitamin A,D,E,K

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7
Q

What vitamins are water soluble

A

Vitamin C, B(all B’s)

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8
Q

What is a normal BMI

A

18.5-24.9

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9
Q

What is an underweight BMI

A

below 18.5

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10
Q

What is an overweight BMI

A

25.0-29.9

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11
Q

What is an obese BMI

A

30.0 and above

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12
Q

What is the 500 rule?

A

500 divided by the total insulin dose (TDD)

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13
Q

Normal lab blood glucose

A

99mg/dl or lower

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14
Q

Friends between type 1 diabetes and type 2 diabetes

A

1 is in some dependent and type 2 is not

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15
Q

What is glomerulonephritis?

A

Inflammation of the glomerulus and the kidneys

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16
Q

What is chronic kidney failure

A

Kidneys are damaged and cannot filter blood as well as they should

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17
Q

What are kidney stones

A

Still work calculi in kidneys

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18
Q

What hormone effects water balance

A

Antiduretic hormone- affects water retention in kidneys and water balance

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19
Q

What is an ion

A

an atom or molecule with an electric charge

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20
Q

Form of malnutrition caused by a protein

A

Kwashiokor

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21
Q

Normal range of calcium

A

8.5-10.2mg/dl

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22
Q

Normal range of potassium

A

3.6-5.2 mmol/L

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23
Q

Normal sodium range

A

135-145 mEq/L

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24
Q

ascites

A

build of fluid in abdomen

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25
Q

normal ph for intracellular fluid

A

7.0-7.4

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26
Q

normal ph for extracellular fluid

A

7.35-7.45

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27
Q

Resting energy expenditure

A

the energy expeneded or used by a person at rest

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28
Q

heat produced by the body after a meal

A

thermic effect of food

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29
Q

The energy cost of physical exercise

A

Thermic effect of exercise

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30
Q

1 g of carbohydrates equals to_____ kilo calories

A

4

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31
Q

1 g of protein equals 2_____ kilo calories

A

4

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32
Q

1 gm of fat equals to____ kilocalories

A

9

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33
Q

1 g of alcohol equals to_____ kilocalories

A

7

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34
Q

This occurs when the number of kilocalories eaten equals number used to produce energy

A

Homeostasis

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35
Q

Regulates energy intake and expediture

A

Energy balance

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36
Q

Evolved to cope with feast or famine conditions

A

Adaptive thermogenesis

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37
Q

What is the metric term for calorie

A

Kilojoule

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38
Q

Kilocalories contained in a given volume of a food generally the number of kilocalories in a gram

A

Kilocalorie density

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39
Q

The concentration of nutrients in a food compared with the foods kilocaloric content

A

Nutrient density

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40
Q

Food that contains kilo calories in almost no nutrients

A

Empty kilocalories

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41
Q

Scurvy is the deficiency of what vitamin

A

Vitamin C

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42
Q

Pernicious anemia is a deficiency of what vitamin

A

Cobalomin or B12

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43
Q

Hemolytic anemia is a deficiency of what vitamin

A

Vitamin E

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44
Q

Ariboflavinosis is a deficiency of which vitamin

A

B2

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45
Q

Beriberi is a deficiency of what vitamin

A

B1 or thiamin

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46
Q

Megaloblastic anemia and neural tube defects are both deficiencies of what vitamin

A

Folate

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47
Q

Pallegra is a deficiency of what vitamin

A

Niacin or B3

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48
Q

Xerophthalmia is a deficiency of what vitamin

A

Vitamin A

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49
Q

A fatty acid with only one carbon to carbon bond is

A

Monounsaturated

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50
Q

A fatty acid with more than on carbon to carbon bond is po

A

Polyunsaturated

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51
Q

Lipids are composed of

A

oxygen,hydrogen, and carbon

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52
Q

hardness, density, cleavage and colour, crystallography, electrical conductivity, magnetism, radioactivity and fluorescence are all_________

A

Properties of minerals

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53
Q

What percent of fat is recommended in a daily diet

A

20% to 35%

54
Q

What percent of proteins are recommened in a daily diet

A

10%-35%

55
Q

What are the elements in proteins

A

Hydrogen, carbon, oxygen, nitrogen

56
Q

Linked by peptide bonds to make particular protein

A

Amino acids

57
Q

Used when the body is unable to make enough amounts to meet metabolic needs

A

Essential amino acids

58
Q

The amount of nitrogen consumed= the amount excreted

A

Nitrogen balance

59
Q

Consuming more nitrogen than excreted

A

Positive nitrogen balance

60
Q

Balance between the supply of protein and the body need for them to ensure optimal growth

A

Protein energy malnutrition

61
Q

Three proteins that regulate body processes

A

Glucagon, insulin, lipose

62
Q

These are produced by the body and response to with foreign substance

A

Antibodies

63
Q

Complete proteins all come from________

A

Animals

64
Q

What is the source of iron

A

Liver and dark green leafy vegetables

65
Q

What is the source of iodine

A

Banana, peanuts and mangoes

66
Q

What is the source of sulfur

A

Complete protein foods

67
Q

What is a source of phosphorus

A

Meat, fish and poultry

68
Q

What is a source of magnesium

A

Green leafy vegetables and coffee

69
Q

What is the source of sodium

A

Table salt in processed foods

70
Q

What is the source of calcium

A

Milk and milk products and salmon

71
Q

What is a source of chloride

A

Table salt salty snacks and eggs

72
Q

The best method to control spread of foodborne illness is by

A

proper hand washing

73
Q

Who’s commonly contaminated with Campylobacter are

A

Raw poultry

74
Q

Supplemental feeding is when___________

A

When the patient is unable to consume enough Kcals

75
Q

Illness is rapid onset, severe symptoms and short course

A

Acute malnutrition

76
Q

What is the method to prevent latrogenic malnutrition

A

Monitor NPO patients

77
Q

Foods allowed on a full liquid diet

A

Any beverage that pours at room temp

78
Q

Chronic means

A

Long duration

79
Q

Types of peripheral parenteral nutrition

A

CPN and PICC

80
Q

Independence the toddler challenges parent with toddler having a mind of their own and doing their own thing

A

What is autonomy

81
Q

TRUE OR FALSE: A toddler should drink whole milk until the age of 2 years old

A

TRUE

82
Q

Psycosocial development in adolescence

A

identity

83
Q

Psycosocial development of preschool child (Age 3-6)

A

initiative

84
Q

Psycosocial development of school child (6-12)

A

Industry

85
Q

The nutrition need and intake for a child ages 3-6 ois

A

1300-1500 kcals/day

86
Q

What blood pressure readings would the nurse identify as stage 1

A

145/96mmHg

87
Q

What nursing intervention help cancer clients with anorexia maintain nutritional intake

A

Very supplement flavors to prevent taste fatigue

88
Q

Energy contained in foods and used in the body mesured in

A

kilocalories

89
Q

Dietary modifications for clients with AIDS are based on

A

individualized assessments

90
Q

The process of breaking down foods into simpler substances by way of physical means and chemicals is called

A

Digestion

91
Q

breast milk contains _______phosphorus than cows milk

A

less

92
Q

Iodine is added to salt in the United States to prevent what deficiency

A

thyroid

93
Q

Decreased Urine output, increased pulse, decreased blood pressure, and cool and clammy skin is what a nurse would assess in a client with:

A

Insuficent fluid intake

94
Q

An important means of preventing osteoathritis is

A

weight control

95
Q

what type of energy is stored in foods

A

chemical

96
Q

What is in a full liquid diet but not a clear liquid diet

A

Ice cream

97
Q

Why do older adults require less energy than younger ones

A

Increase fat deposits at the expense of muscle tissue

98
Q

by increasing the number of insulin receptors on muscle fibers an excersise program helps get control of

A

blood glucose

99
Q

What is a good source of insouluble fiber

A

apple skin

100
Q

Provitamin A. Vitamin C, and VItamin E are all

A

antioxidants

101
Q

What can NOT be helpful in treating postprandial hypertension

A

increase fiber intake

102
Q

A client is seeking to increase his intake of complex carbohydrates. Which of the following foods would be appropriate?

A

Kidney beans

103
Q

Feeding an infant when they are hungry will help the infant achieve the developmental task of

A

trust

104
Q

The addition of folic acid to enriched foods is intended to reduce the occurence of

A

neural tube defects

105
Q

what type of feedings are approriate for a client on a regular diet to increase both kcl and protein intake between meals

A

standard or polysemic formulas

106
Q

fat has the ______kilocaloric density

A

highest

107
Q

iron is best absorbed from what sources

A

red meat and oysters

108
Q

What dietary intervention is suggested for morning sickness

A

high protein bedtime snack

109
Q

By the time a child is 1 years old their stomach capacity is about

A

1 cup

110
Q

The nurse develops a presentation for pregnant women, women who may become pregnant, nursing mothers, and their young children. During the presentation, the nurse strongly encourages the group to avoid eating shark, swordfish, king mackerel, and tilefish because of the potential contamination with which of the following?

A

mercury

111
Q

The major nutrition related problems in clients with AIDS are caused by

A

Gastrointestinal changes

112
Q

Briefing Central and can be fatal because of

A

Redistribution of minerals between extracellular and intracellular fluid compartments

113
Q

malnutrition is commonly seen in clients with pulmonary disease for what reason

A

these clients may need much more energy than a healthy person

114
Q

What is the goal ofnutritional screening for the client under hospice care

A

identify food related concerns

115
Q

The nurse is discussing appropriate recommendations for the adequate intake of calcium with a 28 year old pregnant woman. The nurse understands that this woman should have an intake of _______mg\d

A

1000

116
Q

To help a client increase absorption of iron what beverages should be encouraged

A

orange juice

117
Q

hyperglycemia may be caused by

A

infection

118
Q

an infant is expected to ____its birth weight by 1 year of age

A

triple

119
Q

what substances transport cholesterol to the cells

A

low density lipoproteins

120
Q

Lack of bioavailable vitaminB12 in the diets of pregnant women has resulted in insults to which of the following in their infants?

A

neurological

121
Q

red meat intake is related to increased risk of which of the following types of cancer

A

colon and prostate

122
Q

What data would indicate tha the client is in an anabolic state

A

Healing of a pressure ulcer

123
Q

Ms.N is a hospice client who had insulin-dependent diabetes mellitus (type 1 diabetes) for many years. the visiting nurse instructs the caregiver to feed Ms. N 30 to 50 g of carbohydrate every 3 hours:

A

To prevent starvation ketosis

124
Q

milliequivalent is a term used to describe the:

A

Number of particles of a substance in a solution

125
Q

The hormone that causes the kidney to conserve sodium and thus retain water is

A

aldosterone

126
Q

a client with dumping syndrom should be taught to lie down after meals

A

True

127
Q

An early sign of dehydration in the elderly client is

A

confusion

128
Q

Central nervous system disorder caused by HIV is

A

AIDS dementia complex

129
Q

When teaching a client to read labels, the nurse would instruct a client that products labeled “low sodium “ must contain less than how many milligrams of sodium per serving?

A

140

130
Q

A client is diagnosed with hemosiderosis. The nurse understands that this is an accumulation of which of the following in the tissues, especially the liver and spleen?

A

iron

131
Q

Although it is not the only source of the organism, honey should not be given to an infant because it might transmit

A

Botulism

132
Q

A nurse is teaching a patient about incomplete proteins, specifically legumes. The nurse determines that the teaching was successful when the patient identifies which of the following as legumes?

A

Soybeans, Lentils, and peanuts

FINAL REVIEW'S (6 decks)

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