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Med Terms > Chapter 47 Med Terms > Flashcards

Chapter 47 Med Terms Flashcards

1
Q

breaking down of tissue

A

catabolism

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2
Q

a fatlike substance both produced by the body and found in foods of animal origin

A

cholesterol

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3
Q

Client recall of all the food and beverages consumed during a typical 24-hour period.

A

24 Hour Food Recall

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4
Q

A process in which simple substances are converted by the body’s cells into more complex substances (ex: building tissue, positive nitrogen balance.)

A

Anabolism

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5
Q

A condition in which the blood is deficient in red blood cells or hemoglobin.

A

Anemia

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6
Q

A disease characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in individuals who continue to believe they are fat.

A

Anorexia Nervosa

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7
Q

difficulty swallowing

A

dysphagia

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8
Q

Indicates whether weight is appropriate for height.

A

Body Mass Index (BMI)

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9
Q

Describes the decay of an infant’s teeth caused by constant contact with sweet liquid from a bottle.

A

Bottle Mouth Syndrome

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10
Q

An uncontrollable compulsion to eat large amounts of food and the expel it by self-induced vomiting or by taking laxatives.

A

Bulimia

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11
Q

The amount or energy that nutrients or foods supply to the body.

A

Caloric Value

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12
Q

A unit of heat energy equivalent to the amount of heat required to raise a temperature of 1kg of water 1 degree celsius.

A

Calorie

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13
Q

a protein that contains essential amino acids as well as many non essential ones

A

complete proteins

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14
Q

the feeding of a child when the child is hungry

A

demand feeding

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15
Q

a comprehensive assessment of a client’s food intake that involves an extensive interview by a nutritionist or dietitian

A

diet history

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16
Q

sugars composed of double molecules

A

disaccharides

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17
Q

difficulty swallowing

A

dysphagia

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18
Q

through the gastrointestinal system

A

enteral

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19
Q

biological catalysts that speed up chemical reactions

A

enzymes

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20
Q

amino acids that cannot be manufactured in the body and must be supplies as part of the protein ingested in the diet

A

essential amino acids

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21
Q

a widespread by short lived interest or a practice followed with considerable zeal

A

fad

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22
Q

vitamins A, D, E, and K are __________________.

A

fat-soluble vitamins

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23
Q

lipids that are solid at room temperature

A

fats

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24
Q

the basic structural units of most lipids made up of carbon chains and hydrogen

A

fatty acids

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25
Q

a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3-7 days

A

food diary

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26
Q

a checklist that indicates how often general food groups or specific foods are eaten

A

food frequency rood

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27
Q

an opening through the abdominal wall into the stomach

A

gastrostomy

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28
Q

the most common form of lipids consisting of a glycerol molecule with up to three fatty acids

A

glycerides

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29
Q

the chief carb stored in the body, particularly in the liver and muscles

A

glycogen

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30
Q

optimal weight recommended for optimal health

A

ideal body weight (IBW)

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31
Q

protein that lacks one or more essential amino acids; usually derived from vegetables

A

incomplete proteins

32
Q

a form of anemia caused by inadequate supply of iron for synthesis of hemoglobin

A

iron deficiency anemia

33
Q

a tube that is placed surgically or by laparoscopy through the abdominal wall into the jejunum for long-term nutritional support

A

jejunostomy

34
Q

a metric measurement referring to the amount of energy required when a force of 1 newton moves 1 kg of weight 1m of distance3

A

kilojoule

35
Q

what is a large calorie also known as?

A

large calorie (calorie, kilocalorie)

36
Q

organic substances that are greasy and insoluble in water but soluble in alcohol or ether

A

lipids

37
Q

soluble compounds made up of various lipids

A

lipoproteins

38
Q

any of the minerals that people require daily in amounts over 100mg

A

macrominerals

39
Q

carbs, fats, and protein that are needed in large amounts to provide energy

A

macronutrients

40
Q

the lack of necessary or appropriate food substances that includes both under nutrition and over nutrition

A

malnutrition

41
Q

the sum of all physical and chemical processes by which a living substance is formed and maintained and by which energy is made available for use by the organism

A

metabolism

42
Q

a vitamin or mineral

A

microminerals

43
Q

those vitamins and minerals required in small amounts to metabolize the energy providing nutrients

A

micronutrients

44
Q

Those fatty acids in which all carbon atoms are filled to capacity with hydrogen

A

saturated fatty acids

45
Q

an indicator of the amount of body fat, the main form of stored energy

A

skinfold measurement

46
Q

the amount of heat required to raise the temperature of 1 g of water 1 degree Celsius

A

small calorie (c, cal)

47
Q

substances that have three fatty acids; they account for more than 90% of the lipids in food and in the body

A

triglycerides

48
Q

intake of nutrients insufficient to meet daily energy requirements as a result of inadequate food intake or improper digestion and absorption of food

A

undernutrition

49
Q

a fatty acid that could accommodate more hydrogen atoms than it currently does

A

unsaturated fatty acid

50
Q

a substance found in urine, blood, and lymph; the main nitrogenous substance in blood

A

urea

51
Q

an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes

A

vitamin

52
Q

vitamins that the body cannot store, so people must get a daily supply in the diet; include C and B-complex vitamins

A

water-soluble vitamins

53
Q

A measure of fat, muscle and skeleton.

A

Mid-arm circumference (MAC)

54
Q

Calculated by using reference tables or by using a formula tat incorporates the TSF changes in nurtritional status.

A

Mid-arm muscle area (MAMA)

55
Q

Found in organic compounds, as inorganic compounds and as free ions.

A

Minerals

56
Q

Single molecules

*sugars

A

Monosaccharides

57
Q

Fatty acids with one double bond

A

Monounsaturated fatty acids

58
Q

Longer tube than the nasogastric tube, is inserted through one nostril down into the upper small intestine.

A

Nasoenteric (nasointestinal) tube

59
Q

Inserted through one of the nostrils, down the nasopharynx and into the alimentary tract.

A

Nasogastric tube

60
Q

A measure of the degree of protein anabolism and catabolism; it is the net result of intake and loss of nitrogen.

A

Nitrogen balance

61
Q

Are those that the body can manufacture .

A

Nonessential amino acids

62
Q

Are organic and inorganic substances found in foods that are required for body functioning.

A

Nutrients

63
Q

The sum of all the interactions between an organism and the food it consumes.

  • what a person eats and how the body uses it.
A

Nutrition

64
Q

( the nutrient content of a specified amount of food), and no one food provides all essential nutrients.

A

Nutritive value

65
Q

When BMI >30 kg/m2

A

Obese

66
Q

Are lipids that are liquid at room temperature

A

Oils

67
Q

Refers to a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue

A

Overnutrition

68
Q

BMI is between 25 and 29.9kg/m2

A

Overweight

69
Q

Device used for long term nutritional support, generally move than 6 to 8 weeks. Tubes are placed surgically or by laparoscopy through the abdominal wall into the Stomach

A

Percutaneous endoscopic gastrostomy (PEG)

70
Q

Device used for long term nutritional support, generally move than 6 to 8 weeks. Tubes are placed surgically or by laparoscopy through the abdominal wall into the Jejunum

A

Percutaneous endoscopic jejunostomy (PEJ)

71
Q

Are composed of branched chains of dozens,sometimes hundreds of glucose molecules.

A

Polysaccharides

72
Q

Those with more than one double bond ( or many carbons not bonded to a hydrogen atom)

A

Polyunsaturated fatty acids

73
Q

Seen in starving children of underdeveloped countries, is now also recognized as a significant problem of clients with long-term deficiencies in caloric intake.

A

Protein-calorie malnutrition (PCM)

74
Q

A modification of the soft diet.

A

Pureed diet

75
Q

Fatal complication of tube feeding, is a combination of fluid and electrolyte shifts that can occur after a lengthy period of malnutrition or starvation

A

Refeeding syndrome

76
Q

Spitting up, during or after a feeding is a common occurrence during the 1st year.

A

Regurgitation

77
Q

The amount of energy required to maintain basic body functions; in other words, the calories required to maintain life.

A

Resting energy expenditure (REE)

Med Terms (20 decks)

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