LAB

Question 2

a systematic approach to providing high quality nutrition care.

Answer 2

Nutrition Care Process (NCP)

Question 3

is a systematic approach to collect, classify, and synthesize important and relevant data

Answer 3

Nutrition Assessment

Question 4

step also includes reassessment for comparing and re-evaluating data from the previous interaction

Answer 4

Nutrition Assessment

Question 5

Terminology for nutrition assessment 5 domains

Answer 5

Food history

Anthropometric measurements

Biochem data

Nutrition focused

Client history

Question 6

a nutrition and dietetics practitioner’s identification and labeling of an existing nutrition problem(s)

Answer 6

Nutrition Diagnosis

Question 7

provides a reference sheet for each nutrition diagnosis in the Nutrition Assessment step.

Answer 7

eNCPT

Question 8

3 domains in nursing diagnosis

Answer 8

Problem
Etiologic
Signs n symptoms

Question 9

Term Describes alterations

Answer 9

Problem

Question 10

Factors Linked to the nutrition

Answer 10

Etiologic

Question 11

Data or indicators

Answer 11

Signs/Symptoms

Question 12

What drive the selection of a nutrition intervention.

Answer 12

nutrition diagnosis and its etiology

Question 13

Nutrition intervention is accomplished in two distinct and interrelated steps:

Answer 13

planning and implementing.

Question 14

aim is to promote more uniformity within the dietetics profession in assessing the effectiveness

Answer 14

Nutrition Monitoring and Evaluation

Question 15

Collection and Use of Nutrition Monitoring and Evaluation Outcome Data: 3 steps

Answer 15

monitoring, measuring, and evaluating

Question 16

provide a way of grouping foods together to help people on special diets stay on track.

Answer 16

Exchange lists

Question 17

These lists put foods into six groups:

Answer 17

starch/bread,
meat,
fruits,
vegetables,
fats,
milk.

Question 18

are organic compounds of carbon, hydrogen and oxygen.

Answer 18

Carbohydrates

Question 19

3 Sizes of Carbohydrates

Answer 19

✔ Monosaccharides
✔ Disaccharides
✔ Polysaccharides

Question 20

Myplate Carbohydrate Food Sources

Answer 20

Grains:
Vegetables:
Fruits:

Question 21

organic compounds formed by the linking of many smaller molecules of amino
acids

Answer 21

PROTEINS

Question 22

acids are organic compounds made of carbon, hydrogen oxygen and nitrogen.

Answer 22

Amino acids

Question 23

Refers to the chemical group called lipids.

Answer 23

FATS

Question 24

Maintenance of the physiologic health of
our bodies.

Answer 24

Lipids

Question 25

a unit of measurement & energy

Answer 25

CALORIE

Question 26

Carbohydrate has how many calories per gram.

Answer 26

4

Question 27

about how many percentage of your total daily calories should come from carbohydrate.

Answer 27

50 to 60 percent

Question 28

which organ stores extra carbohydrate as glycogen and releases it later,

Answer 28

liver

Question 29

Also called complex or slower-acting carbs.

Answer 29

Healthy carbs:

Question 30

a nutrient your body needs to grow and repair cells and to work properly.

Answer 30

Protein

Question 31

how many amino acids are linked up

Answer 31

20

Question 32

how many amino acids are made by your body

Answer 32

11 nonessential amino acids

Question 33

amino acids that your body cannot make,

Answer 33

essential amino acids.

Question 34

The nutritional value of a protein is measured by the quantity of

Answer 34

essential amino acids.

Question 35

Animal products are known as

Answer 35

as 'complete' protein

Question 36

Plant proteins are called

Answer 36

'incomplete' proteins.

Question 37

a type of nutrient, to absorb vitamins, and to protect your heart and brain health.

Answer 37

Fat

Question 38

artificial trans fats and saturated

Answer 38

“Bad” fats,

Question 39

unsaturated fats and omega-3s

Answer 39

“good” fats

Question 40

plays a major role in your cholesterol levels.

Answer 40

Dietary fat

Question 41

a fatty, wax-like substance that your body needs to function properly.

Answer 41

Cholesterol

Question 42

the “good” kind of cholesterol found in your blood.

Answer 42

HDL

Question 43

the “bad” kind. of cholesterol

Answer 43

LDL

Question 44

low HDL can be a marker for

Answer 44

increased cardiovascular risk.

Question 45

a major source of energy and supports balanced hormones.

Answer 45

Fat

Question 46

critical to building cell membranes, the important lining of each cell which promotes homeostasis and protects the cells.

Answer 46

Fat

Question 47

Processed meats should not to be eaten as they are

Answer 47

class 1 carcinogens.

Question 48

healthy saturated fats

Answer 48

∙ MCT oil ∙ Raw butter

Question 49

fats protect the heart and support insulin sensitivity, fat storage, weight loss,

Answer 49

2. Monounsaturated fats

Question 50

EX of monounsaturated fats

Answer 50

∙ Avocado ∙ Macadamia nuts ∙ Olives and olive oil

Question 51

a toxin known to cause cancer.

Answer 51

aflatoxin

Question 52

fats include Omega 3 and Omega 6 fats.

Answer 52

Polyunsaturated fats

Question 53

an omega fat that reduce inflammation, support healthy hormone levels and cell membranes.

Answer 53

Omega 3’s

Question 54

an omega fat important to support healthy brain and muscle functions but, promote inflammation in the body.

Answer 54

Omega 6

Question 55

food that’s fried, baked, or microwaved WILL NOT baked, or microwaved using these oils will oxidize

Answer 55

FALSE

Question 56

recommened to eat omega 3 or 6

Answer 56

More omega 3

Question 57

PUFAs cause inflammation and vegetable fats cause damage to your what cell function

Answer 57

mitochondria

Question 58

the worst type of fat.

Answer 58

Trans fats

Question 59

“It is a byproduct of a process called hydrogenation that is used to turn healthy oils into solids

Answer 59

Trans fats

Question 60

Essential, non-caloric, organic nutrients needed in tiny amounts in the diet

Answer 60

VITAMINS

Question 61

what is more metabolized quicker

Answer 61

Water soluble vitamins

Question 62

Water soluble vitamins

Answer 62

B1 - B12 & Vitamin C

Question 63

Vitamins found in vegetables

Answer 63

B vitamins and Vitamin C

Question 64

four fat-soluble vitamins

Answer 64

Vitamin ADEK

Question 65

vitamins are found in high-fat food sources like egg yolks, liver, beef, fatty fish, and dairy products.

Answer 65

Fat-soluble vitamins

Question 66

where are fat soluble vtamines being stored

Answer 66

liver or fatty tissue