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Nurs-215 > Module 8 and 9 > Flashcards

Module 8 and 9 Flashcards

1
Q

Diet that provides sufficient energy and nutrients to meet the needs of healthy people.

A

Adequacy

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2
Q

Helps ensure adequacy

A

Balance

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3
Q

The balance between the amount of energy coming into the body and the amount of energy being used.

A

Kcalorie Control

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4
Q

Promotes adequacy and k calorie control.

Foods that deliver a rich amount of nutrients for the least amount food energy.

A

Nutrient density

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5
Q

contributes to adequacy balance and kcalorie control

A

moderation

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6
Q

improves nutrient adequacy

A

Variety

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7
Q

Basic Diet planning principles

A
  • adequacy
  • balance
  • k calorie control
  • nutrient density
  • moderation
  • Variety
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8
Q

Energy needs for adults

A 
Women
19 -30 = 2000
31 -50 = 1800
51+ = 1600
Men
19 -30 = 2400
31 -50 = 2200
51+ = 2000
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9
Q

Fruits nutrient contribution

A 
Folate
Vitamin A
vitamin C
potassium
Fiber
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10
Q

Vegetables nutrient contribution

A 
folate
vitamin A
vitamin C
Vitamin K
Vitamin E
magnesium
Potassium
Fiber
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11
Q

Grains nutrient contribution

A 
Folate
Niacin
riboflavin
thiamin
iron
magnesium
selenium
fiber
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12
Q

Protein nutrient contribution

A 
Protein
fatty acids
niacin
thiamin
B6
B12
iron
Magnesium
potassium
Zinc
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13
Q

Milk nutrient contribution

A 
Protein
riboflavin
B12
Calsium
Potassium
Vitamin A and D
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14
Q

Oils nutrient contribution

A

Vitamin E

essential Fatty acids

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15
Q

When should you not go grocery shopping?

A

When you’re hungry

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16
Q

What is included in:

  1. ) lactovegetarian
  2. )lacto-ovo-vegetarian
A
  1. ) meals include milk and milk products, does not include meats and eggs
  2. ) meals include milk, milk products, and eggs
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17
Q

Where do vegetarians receive their B12

A

supplements

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18
Q

Where can vegetarians receive proteins

A
  • whole grain
  • legumes
  • seeds
  • nuts
  • soy products
  • tofu
  • tempeh
  • veggie burgers
  • eggs
  • milk
  • cheese
  • yogurt
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19
Q

What does fortified mean

A

Vitamins or minerals have been added to food

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20
Q

What does enriched mean

A

nutrients that were lost during processing have been added back

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21
Q

serious disturbance in eating behavior that jeopardizes a person’s physical and psychological health

A

Eating disorder

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22
Q

disordered eating

A

restrained eating
fasting
binge eating
purging

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23
Q

Lack of appetite

three disorders:

A
  1. ) anorexia
  2. )
    - Anorexia nervosa
    - Bulimia Nervosa
    - Binge eating disorder
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24
Q

Refusal to maintain minimal body weight and distortion in perception of body shape and weight

A

Anorexia nervosa

25
Repeated episodes of binge eating followed by self-induced vomiting or purging (guilt and shame)
Bulimia Nervosa
26
lack of eating control leading to excessive intake
binge eating
27
Physiological implications of disordered eating
-Altered hormone activities -Anemia -Bone loss Decreased glycogen stores -decreased protein synthesis -Impaired Metabolism and poor growth -menstrual dysfunction
28
Psychological problems of disordered eating
- decreased concentration - depression - impaired Judgement - irritability
29
Total of all chemical reactions
Metabolism
30
Parts of metabolism 1. ) breaks up 2. ) build up
1. )catabolism | 2. ) anabolism
31
Focus of metabolism
How products of energy yeailding nutrients enter the metabolic pathway
32
how does body store energy for future use
triglycerides
33
Forms of energy
``` Heat (maintain constant body temperature) mechanical energy ( move muscle) Electrical energy ( nerve impulses) Chemical energy ( maintains activities of all body cells) ```
34
4 basic energy yielding nutrients from food
- glucose - fatty acids - glycerol - amino acids
35
energy intake exceeds energy needs leads to
fat stores
36
in the absence of glucose, the body gets its energy from
The liver who makes glucose from amino acids and glycerol
37
difference between fasting and starvation
choice vs famine
38
What does the body do during fasting or famine?
1. ) increase breakdown of fat 2. )Use glycerol and amino acids to make glucose 3. ) produce ketones to fuel brain 4. ) suppress appetite 5. ) slows metabolism
39
one only loses weight during
physical activity and balanced food intake
40
alcohol beverage from fruits
wine
41
alcohol beverage from fermented malt and barely
beer
42
alcohol beverage made from fermenting and distilling carbohydrates
liquor
43
recommendations when drinking
1 drink for women 2 drinks for men per day no drinks for pregnant women per day
44
a drink is: wine beer liquor
1. )5 ounces 2. )12 ounces 3. ) 11/2 ounces
45
alcohol digestion
needs no digestion, absorbed directly through walls of empty stomach.
46
How can alcohol increase fat
inhibit oxidation or being converted to fat
47
how many kcal is 1 gram of alcohol
7 k cal
48
Alcohol affects on liver
liver loses the ability to retain folate (kidney increases secretion)
49
Alcohol affects
- inhibits ADH - liver loses ability to retain folate - fat accumulation - Thiamin deficiency - permanently change liver cell structure (unable to metabolize fat) - serves as a narcotic ( dulls senses)
50
what happens with the decrease of ADH
More water leaves the body accompanied by nutrients
51
When do people expend energy?
Physically active 30 -50% resting quietly-metabolic activities 50 - 65% food consumption 10 %
52
The more a person weighs the ( energy expended)
the more energy expended on basal metabolism
53
1.)designated disease of being overweight caused by 2.)
1. )obesity 2. ) - overeating - physical inactivity - genes
54
central obesity risk in men and women
in men: waist circumference greater than 40" | in women: waist circumference greater than 35"
55
which pose a greater threat? Belly fat or thigh fat
Belly fat ( apple shape)
56
BMI
Body mass INdex
57
How to find BMI
Divide weight in KG by the square of the height in meters
58
BMI ranges
Normal - 18. 5 to 24.9 Underweght - less than 18.5 overweight - 25 to 29.9 Obese - over 30

Nurs-215 (9 decks)

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