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NUTRIDIET > tests > Flashcards

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1
Q

is a fatlike substance (lipid) that is a key component of cell membranes and a precursor of bile acids and steroid hormones.

A

CHOLESTEROL

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2
Q

Capacity to do work; also refers to calories, that is, the “fuel” provided by certain nutrients (carbohydrates, fats, proteins).

A

ENERGY

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3
Q

Classification of Fats generally solid at room temperature and come from animal sources.

A

*SATURATED FOOD FATS

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4
Q

A Substances required by the body to perform its essential functions. Most maybe be obtained from our diet since the human body does not synthesize or produce them.

A

NUTRIENTS

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5
Q

food considered in terms of its qualities and effects on health; a particular selection of food, usually prescribed to cure a disease or to gain or lose weight

A

DIET

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6
Q

The Fat-Soluble Vitamins that Helps maintain healthy skin and mucous membranes as well as the cornea of the eye.

A

*VITAMIN A (RETINOL)

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7
Q

The intake of a balanced diet containing all the essential nutrients to meet the body’s requirements for energy, maintenance, and growth

A

*GOOD NUTRITIONAL STATUS

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8
Q

Any substance taken into the body will help meet the body’s needs for energy, maintenance, and growth

A

FOOD

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9
Q

are one of the major groups of nutrients your body needs. They include vitamins and minerals.

A

*MICRONUTRIENTS

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10
Q

Prothrombin formation (prothrombin is a protein that converts eventually to fibrin, the key substance in blood clotting)

A

*VITAMIN K (MENADIONE)

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11
Q

is a value based on experimentally derived intake levels or approximations of observed mean nutrient intakes by a group (or groups) of healthy people.

A

*ADEQUATE INTAKE

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12
Q

Classification of Amino Acids that cannot be produced by the body and must be obtained from food.

A

*ESSENTIAL AMINO ACIDS

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13
Q

An inadequate intake (or utilization) of nutrients to meet the body’s requirements for energy, maintenance, and growth.

A

*POOR NUTRITIONAL STATUS

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14
Q

It is a deficiency of one or more nutrients, including nutrients providing energy

A

*UNDERNUTRITION

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15
Q

State of impaired health due to undernutrition, over nutrition, an imbalance of nutrients, or the body’s inability to utilize the nutrients ingested

A

MALNUTRITION

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16
Q

Excessive intake of one or more nutrients, frequently referring to nutrients providing energy

A

OVERNUTRITION

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17
Q

mainly owing to a lack of protein

A

KWASHIORKOR

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18
Q

is the most severe and widespread deficiency disease in developing countries.

A

*PROTEIN-ENERGY MALNUTRITION

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19
Q

composed of carbon, hydrogen, oxygen, and nitrogen; they provide the foundation for every cell in the body.

A

PROTEIN

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20
Q

A unit of energy, often used for the term kilocalorie. Common usage indicating the release of energy from food.

A

*CALORIE

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21
Q

is the intake that meets the nutrient needs of almost all of the healthy individuals in a specific age and gender group.

A

*RECOMMENDED DIETARY ALLOWANCE

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22
Q

A set of values that covers nutrients, such as fat and fiber, does not appear in the RDA tables. Expressed as % Daily Value (%DV).

A

*DAILY REFERENCE VALUE

23
Q

Nutrients that are needed in large amounts

A

*MACRONUTRIENTS

24
Q

Classification of Carbohydrates mainly starches

A

*POLYSSACHARIDES

25
Q

are substances that may protect your cells against the effects of free radicals.

A

*ANTIOXIDANTS

26
Q

are essential organic substances needed daily in minimal amounts to perform a specific function in the body

A

VITAMINS

27
Q

The state of receiving and utilizing essential nutrients to maintain health and well-being at the highest possible level. It provides a reserve for the body

A

*OPTIMUM NUTRITION

28
Q

the most abundant organic substances on Earth, comprising approximately 70% of the plant structure. They are the primary source of the body’s energy.

A

CARBOHYDRATES

29
Q

refers to the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population.

A

*TOLERABLE UPPER INTAKE LEVEL

30
Q

Is defined as the processes by which you takes in and utilizes food substances.

A

NUTRITION

31
Q

This is a systematic method to provide high-quality nutrition care. it was published as part of the Nutrition Care Model and provides a framework for the Registered Nutritionist/Registered Nurse to customize care

A

NUTRITION CARE PROCESS

32
Q

A guidelines that tell us the kinds and amounts of foods that constitute a nutritionally adequate diet, more specific quantitative and qualitative recommendations on food intake.

A

FOOD GUIDES

33
Q

Is a special liquid food mixture containing protein, carbohydrates (sugar), fats, vitamins, and minerals, given through a tube into the stomach or small intestine.

A

TUBE FEEDING

34
Q

is the gold standard for diagnosing malnutrition.

A

SUBJECTIVE GLOBAL ASSESSMENT

35
Q

It is a measure of body fat based on your weight in relation to your height

A

BODY MASS INDEX

36
Q

BODY MASS INDEX

A

MINI-NUTRITIONAL ASSESSMENT

37
Q

MINI-NUTRITIONAL ASSESSMENT

A

MINI-NUTRITIONAL ASSESSMENT

38
Q

The act of identifying a disease or condition from its signs and symptoms. Investigation or analysis of the
cause or nature of a condition, situation, or problem.

A

DIAGNOSIS

39
Q

Ranks the food group according to the amounts to be consumed.

A

FOOD PYRAMID

40
Q

Illustrates the types of food needed for a healthy diet and the proportions that should be eaten everyday. Food selection can be made visually without having to measure foods.

A

PLATE MODEL

41
Q

Is intravenous administration of nutrition, which may include protein, carbohydrate, fat, minerals and electrolytes, vitamins, and other trace elements for patients who cannot eat or absorb enough food through tube feeding formula or by mouth to maintain good nutrition status.

A

PARENTERAL NUTRITION

42
Q

Refers to the review and measurement of the patient/client/group’s status at a scheduled (preplanned) follow-up point about the nutrition diagnosis, intervention plans/goals, and outcomes

A

NUTRITION MONITORING AND EVALUATION

43
Q

A guidelines that discuss specific foods and food groups to eat for optimal health

A

DIETARY RECOMMENDATIONS

44
Q

DIETARY RECOMMENDATIONS

A

ALCOHOLISM

45
Q

This is the first step of the Nutrition Care Process. Its purpose is to obtain adequate information to identify nutrition-related problems

A

NUTRITION ASSESSMENT

46
Q

Exchange lists provide a way of grouping foods together to help people on special diets stay on track. Each group lists foods in a certain serving size.

A

True

47
Q

Growth is generally faster during childhood that it was in the first years of life.

A

False

48
Q

Most adolescents experience a period of rapid growth. Height, muscle development and weight all increases.

A

True

49
Q

Eating snacks between meals for children is best at limited amounts so that a child’s appetite will spoiled.

A

False

50
Q

In infants and toddlers the muscles, bones and other tissue grow and develop at dramatic rates. A healthy baby’s weight doubles during the first year.

A

False

51
Q

During the first few weeks, babies need to be fed every 2-3 hours

A

True

52
Q

Food or nutrition labels can help you choose between products and keep a check on the number of foods you’re eating that are high in fat, salt, and added sugars. Most pre-packed foods have a nutrition label on the back or side of the packaging.

A

True

53
Q

Servings of food for toddlers should be about 2 tablespoon of food for every year of age

A

False

54
Q

Infants and toddlers needs need the same variety of nutrients as adults.

A

True.

NUTRIDIET (11 decks)

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