Nutrition CH. 1-18 review Flashcards
1
Q
Cholestrol free means
A
less than 2mg of cholesterol
2
Q
Profession that makes adaptive devices help with self feeding
A
OT
3
Q
A health claim is….
A
a relationship between food and disease
4
Q
A healthy woman’s waist circumference
A
<35 inches
5
Q
Food on a clear liquid diet include:
A
broth, jello, ice tea, 7-up
6
Q
What vitamins are fat soluble?
A
Vitamin A,D,E,K
7
Q
What vitamins are water soluble
A
Vitamin C, B(all B’s)
8
Q
What is a normal BMI
A
18.5-24.9
9
Q
What is an underweight BMI
A
below 18.5
10
Q
What is an overweight BMI
A
25.0-29.9
11
Q
What is an obese BMI
A
30.0 and above
12
Q
What is the 500 rule?
A
500 divided by the total insulin dose (TDD)
13
Q
Normal lab blood glucose
A
99mg/dl or lower
14
Q
Friends between type 1 diabetes and type 2 diabetes
A
1 is in some dependent and type 2 is not
15
Q
What is glomerulonephritis?
A
Inflammation of the glomerulus and the kidneys
16
Q
What is chronic kidney failure
A
Kidneys are damaged and cannot filter blood as well as they should
17
Q
What are kidney stones
A
Still work calculi in kidneys
18
Q
What hormone effects water balance
A
Antiduretic hormone- affects water retention in kidneys and water balance
19
Q
What is an ion
A
an atom or molecule with an electric charge
20
Q
Form of malnutrition caused by a protein
A
Kwashiokor
21
Q
Normal range of calcium
A
8.5-10.2mg/dl
22
Q
Normal range of potassium
A
3.6-5.2 mmol/L
23
Q
Normal sodium range
A
135-145 mEq/L
24
Q
ascites
A
build of fluid in abdomen
25
normal ph for intracellular fluid
7.0-7.4
26
normal ph for extracellular fluid
7.35-7.45
27
Resting energy expenditure
the energy expeneded or used by a person at rest
28
heat produced by the body after a meal
thermic effect of food
29
The energy cost of physical exercise
Thermic effect of exercise
30
1 g of carbohydrates equals to_____ kilo calories
4
31
1 g of protein equals 2_____ kilo calories
4
32
1 gm of fat equals to____ kilocalories
9
33
1 g of alcohol equals to_____ kilocalories
7
34
This occurs when the number of kilocalories eaten equals number used to produce energy
Homeostasis
35
Regulates energy intake and expediture
Energy balance
36
Evolved to cope with feast or famine conditions
Adaptive thermogenesis
37
What is the metric term for calorie
Kilojoule
38
Kilocalories contained in a given volume of a food generally the number of kilocalories in a gram
Kilocalorie density
39
The concentration of nutrients in a food compared with the foods kilocaloric content
Nutrient density
40
Food that contains kilo calories in almost no nutrients
Empty kilocalories
41
Scurvy is the deficiency of what vitamin
Vitamin C
42
Pernicious anemia is a deficiency of what vitamin
Cobalomin or B12
43
Hemolytic anemia is a deficiency of what vitamin
Vitamin E
44
Ariboflavinosis is a deficiency of which vitamin
B2
45
Beriberi is a deficiency of what vitamin
B1 or thiamin
46
Megaloblastic anemia and neural tube defects are both deficiencies of what vitamin
Folate
47
Pallegra is a deficiency of what vitamin
Niacin or B3
48
Xerophthalmia is a deficiency of what vitamin
Vitamin A
49
A fatty acid with only one carbon to carbon bond is
Monounsaturated
50
A fatty acid with more than on carbon to carbon bond is po
Polyunsaturated
51
Lipids are composed of
oxygen,hydrogen, and carbon
52
hardness, density, cleavage and colour, crystallography, electrical conductivity, magnetism, radioactivity and fluorescence are all_________
Properties of minerals
53
What percent of fat is recommended in a daily diet
20% to 35%
54
What percent of proteins are recommened in a daily diet
10%-35%
55
What are the elements in proteins
Hydrogen, carbon, oxygen, nitrogen
56
Linked by peptide bonds to make particular protein
Amino acids
57
Used when the body is unable to make enough amounts to meet metabolic needs
Essential amino acids
58
The amount of nitrogen consumed= the amount excreted
Nitrogen balance
59
Consuming more nitrogen than excreted
Positive nitrogen balance
60
Balance between the supply of protein and the body need for them to ensure optimal growth
Protein energy malnutrition
61
Three proteins that regulate body processes
Glucagon, insulin, lipose
62
These are produced by the body and response to with foreign substance
Antibodies
63
Complete proteins all come from________
Animals
64
What is the source of iron
Liver and dark green leafy vegetables
65
What is the source of iodine
Banana, peanuts and mangoes
66
What is the source of sulfur
Complete protein foods
67
What is a source of phosphorus
Meat, fish and poultry
68
What is a source of magnesium
Green leafy vegetables and coffee
69
What is the source of sodium
Table salt in processed foods
70
What is the source of calcium
Milk and milk products and salmon
71
What is a source of chloride
Table salt salty snacks and eggs
72
The best method to control spread of foodborne illness is by
proper hand washing
73
Who's commonly contaminated with Campylobacter are
Raw poultry
74
Supplemental feeding is when___________
When the patient is unable to consume enough Kcals
75
Illness is rapid onset, severe symptoms and short course
Acute malnutrition
76
What is the method to prevent latrogenic malnutrition
Monitor NPO patients
77
Foods allowed on a full liquid diet
Any beverage that pours at room temp
78
Chronic means
Long duration
79
Types of peripheral parenteral nutrition
CPN and PICC
80
Independence the toddler challenges parent with toddler having a mind of their own and doing their own thing
What is autonomy
81
TRUE OR FALSE: A toddler should drink whole milk until the age of 2 years old
TRUE
82
Psycosocial development in adolescence
identity
83
Psycosocial development of preschool child (Age 3-6)
initiative
84
Psycosocial development of school child (6-12)
Industry
85
The nutrition need and intake for a child ages 3-6 ois
1300-1500 kcals/day
86
What blood pressure readings would the nurse identify as stage 1
145/96mmHg
87
What nursing intervention help cancer clients with anorexia maintain nutritional intake
Very supplement flavors to prevent taste fatigue
88
Energy contained in foods and used in the body mesured in
kilocalories
89
Dietary modifications for clients with AIDS are based on
individualized assessments
90
The process of breaking down foods into simpler substances by way of physical means and chemicals is called
Digestion
91
breast milk contains _______phosphorus than cows milk
less
92
Iodine is added to salt in the United States to prevent what deficiency
thyroid
93
Decreased Urine output, increased pulse, decreased blood pressure, and cool and clammy skin is what a nurse would assess in a client with:
Insuficent fluid intake
94
An important means of preventing osteoathritis is
weight control
95
what type of energy is stored in foods
chemical
96
What is in a full liquid diet but not a clear liquid diet
Ice cream
97
Why do older adults require less energy than younger ones
Increase fat deposits at the expense of muscle tissue
98
by increasing the number of insulin receptors on muscle fibers an excersise program helps get control of
blood glucose
99
What is a good source of insouluble fiber
apple skin
100
Provitamin A. Vitamin C, and VItamin E are all
antioxidants
101
What can NOT be helpful in treating postprandial hypertension
increase fiber intake
102
A client is seeking to increase his intake of complex carbohydrates. Which of the following foods would be appropriate?
Kidney beans
103
Feeding an infant when they are hungry will help the infant achieve the developmental task of
trust
104
The addition of folic acid to enriched foods is intended to reduce the occurence of
neural tube defects
105
what type of feedings are approriate for a client on a regular diet to increase both kcl and protein intake between meals
standard or polysemic formulas
106
fat has the ______kilocaloric density
highest
107
iron is best absorbed from what sources
red meat and oysters
108
What dietary intervention is suggested for morning sickness
high protein bedtime snack
109
By the time a child is 1 years old their stomach capacity is about
1 cup
110
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?
mercury
111
The major nutrition related problems in clients with AIDS are caused by
Gastrointestinal changes
112
Briefing Central and can be fatal because of
Redistribution of minerals between extracellular and intracellular fluid compartments
113
malnutrition is commonly seen in clients with pulmonary disease for what reason
these clients may need much more energy than a healthy person
114
What is the goal ofnutritional screening for the client under hospice care
identify food related concerns
115
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
1000
116
To help a client increase absorption of iron what beverages should be encouraged
orange juice
117
hyperglycemia may be caused by
infection
118
an infant is expected to ____its birth weight by 1 year of age
triple
119
what substances transport cholesterol to the cells
low density lipoproteins
120
Lack of bioavailable vitaminB12 in the diets of pregnant women has resulted in insults to which of the following in their infants?
neurological
121
red meat intake is related to increased risk of which of the following types of cancer
colon and prostate
122
What data would indicate tha the client is in an anabolic state
Healing of a pressure ulcer
123
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:
To prevent starvation ketosis
124
milliequivalent is a term used to describe the:
Number of particles of a substance in a solution
125
The hormone that causes the kidney to conserve sodium and thus retain water is
aldosterone
126
a client with dumping syndrom should be taught to lie down after meals
True
127
An early sign of dehydration in the elderly client is
confusion
128
Central nervous system disorder caused by HIV is
AIDS dementia complex
129
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?
140
130
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?
iron
131
Although it is not the only source of the organism, honey should not be given to an infant because it might transmit
Botulism
132
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?
Soybeans, Lentils, and peanuts
