chapter 4 Flashcards

1
Q

balanced diet

A

a diet that provides all the body’s needs for energy, growth, repair and infection control

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2
Q

‘five a day’

A

the recommended number of fruit and vegetable portions to be eaten each day

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3
Q

EAR’s

A

(estimated average requirements); an estimate of the energy a person needs to get from food

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4
Q

RNI’s

A

(reference nutrient intakes): an estimate of an average person’s nutrient needs to come from food

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5
Q

‘eat well plate’

A

a visual image of the recommended daily proportions to come from each of the five food groups

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6
Q

deficiency

A

a lack of something causing a negative effect

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7
Q

anemia

A

not enough red blood cells, common if iron is lacking in the diet

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8
Q

use by date

A

the date that manufacturers recommend that food must be eaten by

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9
Q

best before date

A

the last date that the food is safe to eat

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10
Q

food additives

A

natural or chemically made substances added to foods

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11
Q

allergens

A

natural substances that can cause allergies

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12
Q

kosher

A

food prepared and cleaned according to Jewish rules

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13
Q

colostrum

A

the rich creamy milk produced by the mother in the first few days after birth

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14
Q

antibodies

A

the defensive system in the body

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15
Q

fore milk

A

the initial milk produced during a breastfeed that satisfies immediate hunger

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16
Q

hind milk

A

the second,richer milk produced during a breast feed which gives a longer term satisfaction

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17
Q

lactose

A

a milk-sugar in cows milk that is not easily digested by some babies

18
Q

gastroenteritis

A

a bacterial infection of the stomach which causes sickness and diarrhea

19
Q

mastitis

A

a painful inflammation of the breast

20
Q

engorgement

A

where the breast is over-full with milk, making it hard for the baby to suckle from and painful for the mother

21
Q

sterilization

A

a method of cleaning that destroys germs

22
Q

cooled boiled water

A

water that has been boiled and left to cool. It is used for making up formula feeds.

23
Q

weaning

A

the gradual introduction of solid foods to a baby

24
Q

food allergy

A

where the body’s immune system thinks a (usually safe) food is harmful and fights against it.

25
Q

food intolerance

A

where the body’s digestive system does not produce enough of a particular enzyme to digest a food properly

26
Q

celiac disease

A

an intolerance to a protein called gluten, which is found in wheat, rye, barley and oats

27
Q

halal

A

to kill animals according to Muslim law

28
Q

anaphalaxis

A

a severe sometimes life threatening allergic reaction

29
Q

poor diet

A

a diet that lacks sufficient nutrients for good health

30
Q

obesity

A

being seriously overweight an risking health problems

31
Q

good hygiene practice

A

careful hand washing before handling food and after nappy changing sneezing or going to the toilet

32
Q

personal care

A

keeping one’s own body generally clean by good hand washing, bathing, hair and nail-care, etc

33
Q

cross infection

A

the passing of germs from one to another

34
Q

vaccination

A

a procedure often an injection,to protect against an infectious illness

35
Q

immunization programme

A

a set of vaccinations that gradually build up the level of protection needed

36
Q

pyrexia

A

a raised temperature over 37.5’C

37
Q

dehydration

A

when the body has lost too much fluid, often as a result of vomiting,diarrhea or pyrexia

38
Q

febrile convulsion

A

a severe reaction by some children to a high temperature

39
Q

ward play worker

A

a trained carer or nurse who understands the specific needs of children while in hospital

40
Q

passive smoking

A

the involuntary inhalation of tobacco, smoke from cigarettes, pipes etc