Module 1 Part 1

Question 1

Is the study of food and how the body makes use of it.

Answer 1

Nutrition

Question 2

It deals with the processes of receiving and utilizing it for the growth and renewal of the body and for the maintenance of the different body functions.

Answer 2

Nutrition

Question 3

What is the function of Nutrition?

Answer 3

To maintain life by allowing an individual to grow and be in a state of optimum health.

Question 4

What are the reasons why nutritional science is applied to nursing care?

Answer 4

1. The recognition of the role of nutrition in preventing diseases or illnesses.
2. The concern for adapting food patterns of individuals to their nutritional needs within
   the framework of their cultural, economic, and psychological situations and styles.
3. The awareness of the need in specified disease states to modify nutritional factors for
   therapeutic purpose.

Question 5

Are chemical substances found in food to provide heat and energy, to build up and
repair body tissues, and to regulate body processes.

Answer 5

Nutrients

Question 6

What are the 4 classification of nutrients?

Answer 6

1. Function
2. Chemical Properties
3. Essentiality
4. Concentration

Question 7

In the classification of Nutrients:
These indicate what form of tissues in the body are body-building nutrients, in contrast to those that furnish heat and energy that are fats, carbohydrates, and proteins

Answer 7

Function

Question 8

In the classification of Nutrients:
These describes that nutrients are either organic or inorganic.

Answer 8

Chemical Properties

Question 9

In the classification of Nutrients:
These describe the nutrients classified based on their significant contribution to the
body’s physiological functioning

Answer 9

Essentiality

Question 10

In the classification of Nutrients:

nutrients are either in large amounts or in little amounts

Answer 10

Concentration

Question 11

nutrients found only in food.

Answer 11

Essential Nutrients

Question 12

Is any substance, organic or inorganic, when ingested or eaten nourishes the body, builds and repairs body tissues, supplies heat and energy and regulates body processes.

Answer 12

Food

Question 13

Is the breakdown of food in the body in preparation for absorption.

Answer 13

Digestion

Question 14

Is the condition of the body resulting from the utilization of essential nutrients.

Answer 14

Nutritional Status

Question 15

A range of states with physical, mental, emotional, spiritual, and social
components.

Answer 15

Health

Question 16

A state of good health with optimal body function (requires good nutrition).

Answer 16

Wellness

Question 17

The capacity to obtain, process, and understand basic health information needed to make appropriate health decisions.

Answer 17

Health Literacy

Question 18

a difference in health outcomes among subgroups often link to social, economic or environmental disadvantages.

Answer 18

Health Disparities

Question 19

Give 5 Basic Concepts in Nutrition

Answer 19

1. Adequate nutrition is essential to good health.
2. The nutrients in our body are in dynamic equilibrium.
3. Dietary intake & nutrient need should be individualized.
4. Nutrient content in food is variable, whatever is present in the natural food should be conserved by scientific preparation and service.
5. Human requirements for nutrients are known for some & have to be determined as yet for others.
6. An adequate diet is the foundation of good nutrition and it should consist of a wide variety of foods.
7. The physiological functions of food are attributed to the roles of the nutrients.
8. Malnutrition is brought about by a faulty diet and/or by conditioning factors like heredity, infections, ingestion of certain drugs and parasitism.
9. Nutrition education, abundant food supply, and the use of various resources are needed to improve nutritional status of a population.
10. The study of nutrition is interrelated with allied arts and sciences.

Question 20

What are the tools used in evaluation of nutriture:

Answer 20

1. Dietary Survey
2. Physical or Instrumental Methods
3. Medical History
4. Clinical Examination
5. Biochemical Tests

Question 21

What is the process of Digestion:

Answer 21

Digestion is the process of breaking down food into substances like carbohydrates, proteins, fats,
and vitamins that aid in the body in its different functions. It occurs primarily in the digestive
tract.

Question 22

Spot the Not:
- Mouth
- Esophagus
- Pancreas
- Stomach

Answer 22

Pancreas - part of the accessory organs

Question 23

Spot the Not:
- Liver
- Gallbladder
- Colon
- Pancreas

Answer 23

Colon - Part of the Digestive system

Question 24

What are the parts of the digestive system:

Answer 24

I. Digestive Tract/Gastrointestinal Tract (GIT)
- Mouth
- Throat/Pharynx
- Esophagus
- Stomach
- Small Intestine Large Intestine/Colon
- Rectum
- Anus

Question 25

What are the accessory organs:

Answer 25

Pancreas Liver Gallbladder

Question 26

is the chemical process of transforming food into complex tissue elements and of transforming complex body substances into simple ones, along with the production of heat and energy.

Answer 26

Metabolism

Question 27

what are the two categories of metabolism.

Answer 27

Catabolism Anabolism

Question 28

the breakdown of molecules to obtain energy

Answer 28

catabolism

Question 29

the synthesis of all compounds needed by the cells

Answer 29

anabolism

Question 30

is the unit of measurement for the energy that the body gets from food

Answer 30

calorie

Question 31

the unit of energy commonly used in human nutrition

Answer 31

kcal ( kilogram calorie) (kilo calorie)

Question 32

1000 small calories = how many kilocalorie?

Answer 32

1 kilocalorie or calorie

Question 33

They are by-products of carbohydrates, protein, and fats that are oxidized in the body.

Answer 33

calories

Question 34

One kilocalorie is the amount of energy required to raise the temperature of _ kilogram of water by _ degree Celsius

Answer 34

1 kilogram; 1 degree Celsius

Question 35

Fuel factor of carbohydrates = ___ calories per gram

Answer 35

Fuel factor of carbohydrates = 4 calories per gram

Question 36

Fuel factor of fats = ___ calories per gram

Answer 36

Fuel factor of fats = 9 calories per gram

Question 37

Fuel factor of protein = ___ calories per gram

Answer 37

Fuel factor of protein = 4 calories per gram

Question 38

measures the total calorie content (total energy) available from food

Answer 38

Bomb calorimeter

Question 39

the measure of energy in the metric system

Answer 39

joule

Question 40

1 calorie (kilocalorie) = _____ (kilojoules)

Answer 40

1 calorie (kilocalorie) = 4.184 joule (kilojoules)

Question 41

also known as the required energy expenditure (REE), is the measure of energy needed by the body at rest for all its internal chemical activities which is approximately 1 calorie per kg of body weight per hour for an adult.

Answer 41

Basal Metabolism

Question 42

What are the Factors Affecting Basal Metabolic Rate

Answer 42

1. Surface area 2. Sex 3. Age 4. Body composition 5. State of nutrition 6. Sleep 7. Endocrine glands 8. Fever

Question 43

Explain how to compute the Desired Body Weight using Ador Dionisio's Method

Answer 43

Height - For every 5 feet, allow 100 lbs for female and 110 lbs for male. Then multiply the additional inches by 2. Age - Multiply any age between 25 and 50 by 2 then divide by 5.

Question 44

Explain how to compute the Desired Body Weight using Tanhauser's Method

Answer 44

Measure height in cm and deduct 100. From the difference, take off its 10%.

Question 45

Percentage of Calorie Expenditure for Bed Rest

Answer 45

10%-20%

Question 46

Percentage of Calorie Expenditure for Sedentary

Answer 46

30%

Question 47

Percentage of Calorie Expenditure for Light Activity

Answer 47

50%-60%

Question 48

Percentage of Calorie Expenditure for Moderately Active

Answer 48

60%-70%

Question 49

Percentage of Calorie Expenditure for Severely Active

Answer 49

90%-110%