ATI - Chapter 39

Question 1

_____ provide energy for cellular metabolism, tissue maintenance and repair, organ function, growth and development, and physical acitivity.

Answer 1

nutrients

Question 2

____, the most basic of all nutrients is crucial for body fluid and cellular functions.

Answer 2

water

Question 3

_____ provide most of the body’s energy and fiber.

Answer 3

carbohydrates

Question 4

Each gram of carbohydrates produces ____ kcal.

Answer 4

4

Question 5

_______ provide glucose, which burns completely and efficiently without end products to excrete.

Answer 5

glucose

Question 6

Sources of ______ include whole grain breads, baked potatoes, brown rice, and other plant foods.

Answer 6

carbs

Question 7

____ provide energy and vitamins.

Answer 7

fats

Question 8

No more than ___% of caloric intake should be from fat.

Answer 8

35%

Question 9

Each gram of fats produces ____ kcal.

Answer 9

9

Question 10

Sources of _____ include olive oil, salmon, and egg yolks.

Answer 10

fats

Question 11

____ contribute to the growth, maintenance, and repair of body tissues.

Answer 11

proteins

Question 12

Each gram of protein produces ___ kcal.

Answer 12

4

Question 13

Sources of complete proteins include beef, _____, and poultry.

Answer 13

whole milk

Question 14

_____ are necessary for metabolism.

Answer 14

vitamins

Question 15

the ______ vitamins are K, A, D, and E.

Answer 15

fat soluble

Question 16

the ______ vitamins are B and C.

Answer 16

water soluble

Question 17

_______ complete essential biochemical reactions in teh body (calcium, potassium, sodium, iron)

Answer 17

minerals

Question 18

_____ is critical for cell function and replaces fluids the body loses through perspiration, elimination and respiration.

Answer 18

water

Question 19

Religious and _____ practices guide food preparation and choices.

Answer 19

cultural

Question 20

____ issues prevent some clients from buying foods that are high in protein, vitamins, and minerals.

Answer 20

financial

Question 21

_____ decreases with illness, medications, pain depression, and unpleasant environmental stimuli.

Answer 21

appetite

Question 22

______ with certain foods or familiarity with foods clients like help determine preferences.

Answer 22

negative experiences

Question 23

______ such as as sedentary lifestyles, work schedules, and widespread access to less healthy foods contribute to obesity.

Answer 23

environmental factors

Question 24

_____ and illness can affect the functional ability to prepare and eat food.

Answer 24

disease

Question 25

_____ can alter taste and appetite and can interfere with the absorption of certain nutrients.

Answer 25

medications

Question 26

____ affects nutritional requirements.

Answer 26

age

Question 27

Newborns and infants (birth to 1 year) have ____ energy requirements.

Answer 27

high

Question 28

Newborns and infants (birth to 1 year) should have solid food starting at ___ to ___ months of age.

Answer 28

4 to 6 months

Question 29

Newborns and infants (birth to 1 year) should not have cow's milk or _____ for the first year.

Answer 29

honey

Question 30

Breast milk (ideally) or formula should provide ____ of weight the first 6 months and _____ of weight the second 6 months.

Answer 30

108 kcal/kg 98 kcal/kg

Question 31

Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need _____ calories per kg of weight than infants do.

Answer 31

fewer

Question 32

Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need increased _____ from sources other than milk.

Answer 32

protein

Question 33

Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need _____ and ______ which are important for bone health.

Answer 33

calcium and phosphate

Question 34

With toddlers (12 months to 3 years) and preschoolers (3 to 6 years) ______ is more important than quantity.

Answer 34

nutrient density

Question 35

School-age children (6- to 12 years) need supervision to consume adequate protein and vitamins _____ and ____.

Answer 35

A and C

Question 36

School-age children (6- to 12 years) tend to eat foods high in carbs, fats, and _____.

Answer 36

salt.

Question 37

School-age children (6- to 12 years) grow at slower and ______ rate, with a gradual decline in energy requirements.

Answer 37

steadier

Question 38

Adolescents (12 to 20 years) metabolic demands are ____ and require more energy.

Answer 38

high

Question 39

Adolescents (12 to 20 years) have high requirements for (6)

Answer 39

``` iron calcium protein iodine folic acid vitamin B ```

Question 40

______ of adolescents (12 to 20 years) dietary intake comes from snacks.

Answer 40

1/4th

Question 41

_____ water consumption is important for active adolescents.

Answer 41

increased

Question 42

Body image and ______, fast foods, peer pressure, and fad diets influence adolescents' diet.

Answer 42

appearance

Question 43

With young adults (20 to 35 years) and middle adults (35 to 65) there is a _______ need for most nutrients (except during pregnancy).

Answer 43

decreased

Question 44

Calcium and _____ are essential minerals for women 20 to 65 (young and middle adults).

Answer 44

iron

Question 45

With young adults (20 to 35 years) and middle adults (35 to 65) ____ health is extremely is important.

Answer 45

oral

Question 46

Older adults (over 65) have a ____ metabolic rate that requires fewer calories.

Answer 46

slower

Question 47

With Older adults (over 65) ______ sensations diminish.

Answer 47

thirst

Question 48

Older adults needs the ____ amount of most vitamins and minerals as younger adults.

Answer 48

same

Question 49

______ is important with older adults and important for both men and women.

Answer 49

calcium

Question 50

Many older adults require ______ that provide fiber and bulk to enhance gastrointestinal function.

Answer 50

carbs

Question 51

______ is an eating disorder that results in significantly low body weight for gender, age, developmental level, and physical health.

Answer 51

anorexia nervosa

Question 52

______ results from the fear of being fat or self perception of being fat.

Answer 52

anorexia nervosa

Question 53

Consistent ______ of food intake or repeated behavior that prevents weight gain.

Answer 53

restricition

Question 54

______ is a cycle of binge eating followed by purging (vomiting, using diuretics or laxatives, excercise, or fasting).

Answer 54

bulimia nervosa

Question 55

Bulimia nervosa results in a lack of control during ____.

Answer 55

binges

Question 56

______ is when there is an average of at least one cycle of binge eating and purging per week for at least 3 months.

Answer 56

Bulimia nervosa

Question 57

______ is repeated episodes of binge eating .

Answer 57

binge-eating disorder

Question 58

_______ result in feeling a loss of control when binge eating, followed by an emotional response such as guilt, shame, or depression.

Answer 58

binge-eating disorder

Question 59

Binge-eating disorders do not use ______ behaviors, such as purging.

Answer 59

compensatory

Question 60

Binge-eating episodes can range from 1 to more than _____ times per week.

Answer 60

14

Question 61

Binge eating disorder clients are often _____.

Answer 61

overweight or obese

Question 62

A BMI of 25 is the upper boundary of _____.

Answer 62

healthy weight

Question 63

A BMI of 25 to 25.9 is considered _____.

Answer 63

overweight

Question 64

A BMI of 30 or greater is considered _____.

Answer 64

obese

Question 65

To calculate BMI you need the ____ and ____.

Answer 65

height and weight

Question 66

To calculate BMI you need the ____ and ____ in metric measurements

Answer 66

height and weight

Question 67

BMI equation

Answer 67

weight (kg) / height (m2) =

Question 68

_____ measurements are used in assessing weight.

Answer 68

skinfold measurements

Question 69

Laboratory values in relation to nutrition

Answer 69

``` cholesterol triglycerides homglobin electrolytes albumin prealbumin transferrin lymphocyte count nitrogen balance ```

Question 70

Intake and Output assessment

Answer 70

Record I & O Monitor I & O for clients who have fluid or electrolyte imbalances Weight clients each day at the same time, after voiding, and while wearing the same type of clothes If using bed scales, use the same amount of linen each day, and reset the scale to zero if possible

Question 71

Expected Findings of Poor Nutrition

Answer 71

``` Nausea, vomiting, diarrhea, constipation flaccid muscles mental status change loss of appetite change in bowel pattern spleen, liver enlargement dry, brittle hair and nails loss of subcutaneous fat dry, scaly skin inflammation, bleeding of gums poor dental health dry, dull eyes enlarged thyroid prominent protrusions over bony areas weakness and fatigue change in weight poor posture ```

Question 72

____ diets involve diets that leave little residue (clear fruit juices, gelatin, broth)

Answer 72

clear liquid

Question 73

____ diets are involve clear liquids plus liquid dairy products, all juices, pureed vegetables.

Answer 73

full liquid

Question 74

_____ diets involve clear and full liquids plus pureed meats, fruits and scrambled eggs.

Answer 74

pureed

Question 75

______ diet is clear and full liquids plus diced or ground foods.

Answer 75

mechanical soft

Question 76

______ diets involves foods that are low in fiber and easy to digest.

Answer 76

soft/low residue

Question 77

____ diets involves whole grains, raw, and dried fruits.

Answer 77

high fiber

Question 78

____ diets involve no added salt or 1 to 2 g of sodium.

Answer 78

low sodium

Question 79

______ diets involve nor more than ____ mg/day of dietary cholesterol.

Answer 79

low cholesterol | 300 mg

Question 80

_____ diet involves a balanced intake of protein, fats, and carbs of about 1800 cals.

Answer 80

diabetic

Question 81

_____ diet involves pureed food and thickened liquid.

Answer 81

dysphagia

Question 82

_____ diet has no restrictions

Answer 82

regular