Chapter 47 Med Terms

Question 1

breaking down of tissue

Answer 1

catabolism

Question 2

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

Answer 2

cholesterol

Question 3

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

Answer 3

24 Hour Food Recall

Question 4

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

Answer 4

Anabolism

Question 5

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

Answer 5

Anemia

Question 6

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.

Answer 6

Anorexia Nervosa

Question 7

difficulty swallowing

Answer 7

dysphagia

Question 8

Indicates whether weight is appropriate for height.

Answer 8

Body Mass Index (BMI)

Question 9

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

Answer 9

Bottle Mouth Syndrome

Question 10

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

Answer 10

Bulimia

Question 11

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

Answer 11

Caloric Value

Question 12

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

Answer 12

Calorie

Question 13

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

Answer 13

complete proteins

Question 14

the feeding of a child when the child is hungry

Answer 14

demand feeding

Question 15

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

Answer 15

diet history

Question 16

sugars composed of double molecules

Answer 16

disaccharides

Question 17

difficulty swallowing

Answer 17

dysphagia

Question 18

through the gastrointestinal system

Answer 18

enteral

Question 19

biological catalysts that speed up chemical reactions

Answer 19

enzymes

Question 20

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

Answer 20

essential amino acids

Question 21

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

Answer 21

fad

Question 22

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

Answer 22

fat-soluble vitamins

Question 23

lipids that are solid at room temperature

Answer 23

fats

Question 24

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

Answer 24

fatty acids

Question 25

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

Answer 25

food diary

Question 26

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

Answer 26

food frequency rood

Question 27

an opening through the abdominal wall into the stomach

Answer 27

gastrostomy

Question 28

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

Answer 28

glycerides

Question 29

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

Answer 29

glycogen

Question 30

optimal weight recommended for optimal health

Answer 30

ideal body weight (IBW)

Question 31

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

Answer 31

incomplete proteins

Question 32

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

Answer 32

iron deficiency anemia

Question 33

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

Answer 33

jejunostomy

Question 34

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

Answer 34

kilojoule

Question 35

what is a large calorie also known as?

Answer 35

large calorie (calorie, kilocalorie)

Question 36

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

Answer 36

lipids

Question 37

soluble compounds made up of various lipids

Answer 37

lipoproteins

Question 38

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

Answer 38

macrominerals

Question 39

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

Answer 39

macronutrients

Question 40

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

Answer 40

malnutrition

Question 41

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

Answer 41

metabolism

Question 42

a vitamin or mineral

Answer 42

microminerals

Question 43

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

Answer 43

micronutrients

Question 44

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

Answer 44

saturated fatty acids

Question 45

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

Answer 45

skinfold measurement

Question 46

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

Answer 46

small calorie (c, cal)

Question 47

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

Answer 47

triglycerides

Question 48

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

Answer 48

undernutrition

Question 49

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

Answer 49

unsaturated fatty acid

Question 50

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

Answer 50

urea

Question 51

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

Answer 51

vitamin

Question 52

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

Answer 52

water-soluble vitamins

Question 53

A measure of fat, muscle and skeleton.

Answer 53

Mid-arm circumference (MAC)

Question 54

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

Answer 54

Mid-arm muscle area (MAMA)

Question 55

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

Answer 55

Minerals

Question 56

Single molecules | *sugars

Answer 56

Monosaccharides

Question 57

Fatty acids with one double bond

Answer 57

Monounsaturated fatty acids

Question 58

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

Answer 58

Nasoenteric (nasointestinal) tube

Question 59

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

Answer 59

Nasogastric tube

Question 60

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

Answer 60

Nitrogen balance

Question 61

Are those that the body can manufacture .

Answer 61

Nonessential amino acids

Question 62

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

Answer 62

Nutrients

Question 63

The sum of all the interactions between an organism and the food it consumes. - what a person eats and how the body uses it.

Answer 63

Nutrition

Question 64

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

Answer 64

Nutritive value

Question 65

When BMI >30 kg/m2

Answer 65

Obese

Question 66

Are lipids that are liquid at room temperature

Answer 66

Oils

Question 67

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

Answer 67

Overnutrition

Question 68

BMI is between 25 and 29.9kg/m2

Answer 68

Overweight

Question 69

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

Answer 69

Percutaneous endoscopic gastrostomy (PEG)

Question 70

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

Answer 70

Percutaneous endoscopic jejunostomy (PEJ)

Question 71

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

Answer 71

Polysaccharides

Question 72

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

Answer 72

Polyunsaturated fatty acids

Question 73

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

Answer 73

Protein-calorie malnutrition (PCM)

Question 74

A modification of the soft diet.

Answer 74

Pureed diet

Question 75

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

Answer 75

Refeeding syndrome

Question 76

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

Answer 76

Regurgitation

Question 77

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

Answer 77

Resting energy expenditure (REE)