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Nutrition and Diet Therapy > Basic Concepts > Flashcards

Basic Concepts Flashcards

1
Q

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

A

Nutrition

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2
Q

Is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease and the processes by which an organism
ingests
digests
absorbs
transports
utilizes
excretes food substances

A

nutrition

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3
Q

is the combination of processes by which a living organism receives and utilize materials or substances needed for the maintainance of its functions and for growth and renewal of its components

A

Nutrition

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4
Q

Is the science of the processes by which the body uses food for energy, maintenance and growth.

A

nutrition

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5
Q

is any substance, organic or inorganic, when ingested or eaten noursihes the body by
1. building and repairing tissues
2. supplying heat and energy
3. and regulation bodily process

A

Food

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6
Q

Includes articles used as drink or food and the articles used for component of such (FDA)

A

Food

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7
Q

what are the qualities of food?

A
  1. it is safe to eat
  2. nourishing or nutritious
  3. palatability factors satisfy the customer
  4. it has satiety value
  5. it offers variety and planned within the socio-economic context
  6. it is free from toxic agents
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8
Q

Is a chemical component needed by the body for one or more of three general functions

A

nutrient

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9
Q

What are the three general functions of nutrient?

A

to provide energy
to build and repair tissues
to regulate life processes

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10
Q

Is a chemical substance thar is present in food and needed by the body

A

nutrient

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11
Q

Include the energy nutrientes carbohydrates, fat and proteins

A

macronutrient

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12
Q

include:
1. vitamins
2. minerals
3. water

A

micronutrient

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13
Q

is one that has a high proportion of micronutrients in relation to the macronutrients

A

nutrient dense food

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14
Q

Implies appropriate intake of the macronutrients - carbohydrates, proteins and fats - and
the various vitamins and minerals (micronutrients)

A

good nutritional status

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15
Q

Is a state in which a prolonged lack of one or more nutrients retards physical development or causes the appearance of specific clinical conditions (anemia, goiter, rickets, etc.)

A

malnutrition or poor nutritional status

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16
Q

Means that a person is receiving and using the essential nutrients to maintain health and
well-being at the highest possible level.

A

optimal nutrition

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17
Q

is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity (WHO)

A

health

18
Q

give example of fat

A

linoleic acid

19
Q

Nutrient may be classified according to:

A
  1. function
  2. Chemical properties
  3. essentiality
  4. concentration
20
Q

What are the functions of nutrient?

A

body building
regulatory
furnish energy

21
Q

they form tissues or are structural components of the body

A

body building

22
Q

is the most abundant in the body -accounting for about 2/3 of body weight

A

water

23
Q

constitutes about one-fifth or 20%

A

protein

24
Q

constitutes 4% of the body weight

A

minerals

25
Q

amount less than one pound or about 1/3 kg or 1%

A

carbohydrates

26
Q

they maintain normal physiologic processes
they maintain homeostasis of body fluids and expedite processes

A

regulatory

27
Q

What are the 6 groups of nutrients

A

water
minerals
vitamins
fats
carbohydrate
protein

28
Q

are carbohydrates, fats and protein
they are sometimes referred to as the “fuels nutrients”

A

furnish energy

29
Q

chemical nature nutrients are either:

A

organic
inorganic

30
Q

Are those carbon-containing compound with the exception of
carbonate and cynadine

A

organic substance

31
Q

these are the minerals and water

A

inorganic substance

32
Q

A nutrient that performs one function is equally as essential as another nutrient with all 3
functions

A

essentiality

33
Q

alll persons need the same kinds of nutrients, but the amounts vary according to factors like age, sex, body size, physical activity, state of health and specific physiological conditions.

A

concentration

34
Q

the concentration in the body should be above 50 parts per million or above 0.005 percent of body weight

A

macronutrients

35
Q

the concentration in the body should be above ______ of body weight

A

50 ppm or above 0.005 % of the body weight

36
Q

include all vitamins and the trace mineral, which is measured in milligrams or fractions

A

micronutrients

37
Q

Are organic catalysts that are protein in nature are produced by living cells

A

enzymes

38
Q

an enzyme system is composed of the protein part called
1.
2.
which is sometimes called 3.

A

apoenzyme or cofactor
activator or coenzyme

39
Q

Are organic substances produced by special cells of the body which are discharged into the blood to be circulated and brought to specific organs or tissues that are remote for the source or point of manufacture

A

Hormones

40
Q

is a state of the body that is a deviation from the normal or usual well-feeling and its perception is biological or psychological

A

illness

41
Q

The combined science and art of regulating the planning, preparing and serving of meals to individuals of groups under various of health and disease according to the principles of nutrition and management with due consideration to economic, social, cultural, and psychological factors (RA 2674)

A

Dietetics

42
Q

refers primarily to the therapeutic and food service aspects of the delivery of nutritional services in hospitals and other health care institutions (PD 1286)

A

Dietetics

Nutrition and Diet Therapy (6 decks)

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