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NCM 105 UNIT 1 > UNIT 1 > Flashcards

UNIT 1 Flashcards

1
Q

Non-availability of food in markets, difficult access to marketsdue to lack of transportation, and insufficient financial resourcesare all factors contributing to the food insecurity of the mostvulnerable populations.

A

Rural and depressed areas

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2
Q

most affluent families
experienced inadequacies
in terms of the amount
and kind of food selection
necessary to provide
good nutrition contributed
to improper or wrong
choices of buying food.

A

Urban areas

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3
Q

Classifications of Hunger:

A

Hollow Hunger
Hidden Hunger

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4
Q

includes both the quality
and quantity of food. Factors are due to lack of knowledge, lack of nutrition information
and lack of money due to poverty.

A

Hollow Hunger

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5
Q

includes only the quality
of food. Factors are due to lack of
knowledge and lack of nutrition information.

A

Hidden Hunger

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6
Q

The study of food in relation to health of the individual, community or society and the process through which food is used to sustain life and growth.

A

NUTRITION

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7
Q

The science of food, nutrients and other substances therein, their action, interaction and balance in relation to health and disease, the processes by which organism ingests, digests, absorbs, transports, utilizes and excretes food substances (P.D. 1286).

A

NUTRITION

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8
Q

The combination of processes by which a living organism receives and utilizes materials or substances needed for the maintenance of its functions and for growth and renewal of its components.

A

NUTRITION

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9
Q

Any substance, organic or inorganic when ingested or eaten nourishesthe body by building and repairing tissues, supplying heat and energy;and regulating bodily processes.

A

FOOD

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10
Q

Any matter eaten by man to sustain life and nourish the body.

A

FOOD

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11
Q

Basic Food Groups:

A

a. Energy – giving foods
b. Body – building foods
c. Body – regulating foods

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12
Q

A chemical component by the body for one or more of these functions

A

NUTRIENT

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13
Q

Six Basic Nutrients

A

1.Carbohydrates (CHO) 2. Protein (CHON)
3. Fats 4. Vitamins
5. Minerals 6. Water and Electrolytes

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14
Q

According to the amount present in the body

A

a. Macronutrients – carbohydrates, protein, fats, and water
b. Micronutrients – vitamins and minerals

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15
Q

According to the chemical composition

A

a. Organic nutrients – carbohydrates, protein, fats, and vitaminsb. Inorganic nutrients – minerals and water
* Vitamins are organic substances, which means they are made by plants oranimals. Minerals are inorganic elements that come from soil and water andare absorbed by plants or eaten by animals.

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16
Q

.According to essentiality

A

a. Essential nutrients
b. Non–essential nutrients

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17
Q

According to function

A

a. Energy – giving nutrients
b. Body-building and repairing nutrients
c. Body-regulating and protecting nutrients

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18
Q

foods are those that supply the body withenergy to accomplish work after getting digested.

A

Energy – giving nutrients

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19
Q

foods which have high proteincontent like meat, egg, and milk products are foods which help to buildup muscle.

A

Body-building and repairing nutrients

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20
Q

regulatory foods alsoknown as protective foods and have the function of regulatingmetabolism and supplying the nutrients that the body needs since it isnot always capable of producing them in the required amounts.

A

Body-regulating and protecting nutrients

21
Q

Organic catalyst that are protein in nature and areproduced by living cells.

A

Enzymes

22
Q

Organic substances produced by special cells ofthe body which are discharged into the blood to be circulatedand brought to specific organs to tissues that are remote fromthe sources or point of manufacture.

A

Hormones

23
Q

this refers to condition of the bodyresulting from the utilization of essential nutrients. One may beclassified as having a good, fair, or poor nutritional status.

A

Nutritional Status (Nutriture)

24
Q

defined as the pathological state resulting from arelative lack or absolute deficiency or excess of one or moreessential nutrients

A

Malnutrition

25
Q

Forms of Malnutrition:

A
  1. Undernutrition
  2. Overnutrition
  3. Specific Deficiency
  4. Imbalance
26
Q

inadequate consumption of food over an extended period of time.

A

Undernutrition

27
Q

excess consumption of food over extended period of time.

A

Overnutrition

28
Q

lack or absolute deficiency resulting from a relative or absolutelack of individual nutrient.

A

Specific Deficiency

29
Q

Types of Malnutrition

A
  1. Acute Malnutrition
  2. Chronic Malnutrition
30
Q

that which relates to present state ofnutrition.

A

Acute Malnutrition

31
Q

relates to past state of nutrition.

A

Chronic Malnutrition

32
Q

Causes of Malnutrition

A
  1. Primary Factor
  2. Secondary Factor
33
Q

An allowance of food and drink consumed regularly by an individual. The usual food and drink regularly consumed.

A

Diet

34
Q

The branch of dietetics that is concerned with the useof food for therapeutic purposes.

A

Diet Therapy

35
Q

The combined science and art of regulating the planning,preparing, serving of meals to individuals or groups under variousconditions of health and diseases according to the principles ofnutrition and management with due consideration to economic,cultural, social and psychological factors (R.A. 2674).

A

Dietetics

36
Q

Serves the same purpose as drug prescription in medicine.
It may indicate the daily caloric requirement and the amountneeded for protein, fat and carbohydrate, vitamin and minerals ornon-nutrient substances.

A

Diet Prescription

37
Q

A diet modified or adopted from the normal diets commonly tosuit specific disease conditions; one designed to treat or curediseases

A

Therapeutic Diets

38
Q

Science and art of human nutrition in helping people select andobtain food for the purpose of nourishing their bodies in healthand disease throughout the life cycle

A

Nutritional Care

39
Q

That branch of the health sciences having to do with diagnosis,treatment, and prevention of human disease cause bydeficiency, excess or metabolic imbalance of dietary nutrient.

A

Clinical/Medical Nutrition

40
Q

A person professionally qualified to provide leadership and assumeresponsibilities for the promotion of the nutritional well-being of individuals orgroups within the framework of community life

A

Nutritionist-Dietitian (ND)

41
Q

Professionals involved directly or indirectly with the care of the people. Thefollowing are included in the health team: Physician, Nurse, NutritionistDietitian, Social Worker, Pharmacist, Physical Therapist, Medical technologist,and Health Educator.

A

Health Team

42
Q

B. General Principles in the Dietary Management for a Specific Disease:

A
  1. Simplifications
  2. Liberalization
  3. Individualization
43
Q

he therapeutic diet should vary from the adequate normal diet as little as possible.

A

Simplifications

44
Q

the diet therapy should meet thebody requirement for essential nutrients asgenerously as the disease condition permits.

A

Liberalization

45
Q

the diet program should takecognizance of the patient’s food intake habits,preference, economic status, religious practices, andany environmental factors that have a bearing onthe diet.

A

Individualization

46
Q

Supervises food production and service, utilizing theprinciples of nutrition and efficient management.

A

Food Service Director or Administrative Dietitian

47
Q

Coordinates her activities with the physician and nurse in the
comprehensive teamwork for patients cure and care.

A

Clinical or Therapeutic Dietitians

48
Q

Assist either the administrative or clinical dietitian whenever needed.

A

Dietetic Technician

NCM 105 UNIT 1 (2 decks)

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