NDTPrelimLectureReviewer Flashcards
(78 cards)
1
Q
What is nutrition?
A
The study of food and how the body utilizes it to maintain life, support growth, and achieve optimal health.
2
Q
List three reasons why nutritional science is applied to nursing care.
A
- Helps prevent diseases and illnesses
- Enables adaptation of food patterns to individual nutritional needs
- Supports therapeutic modification of nutritional factors for disease management
3
Q
Define hunger.
A
Physical sensation signaling the need for food.
4
Q
Define appetite.
A
Psychological desire to eat particular foods.
5
Q
What does taste influence in food selection?
A
Sensory perception that influences food selection.
6
Q
What are economic determinants that influence food habits?
A
- Cost
- Income
- Availability
7
Q
What are the physical determinants influencing food habits?
A
- Knowledge
- Skills
- Time
8
Q
What role does culture play in food habits?
A
Culture influences traditional and social food patterns.
9
Q
How does mood affect food choices?
A
Mood is an emotional state affecting food choices.
10
Q
What is the difference between food preferences and food opinions?
A
- Food Preference: Evaluative attitude expressed toward food, influenced by taste
- Food Opinion: A set of ideas or concepts held about certain foods, largely affected by cultural influences
11
Q
What are nutrients?
A
Chemical substances found in food that provide heat and energy, build and repair body tissues, and regulate body processes.
12
Q
What are the two classifications of nutrients based on function?
A
- Building nutrients
- Energy-providing nutrients
13
Q
What distinguishes essential nutrients from non-essential nutrients?
A
- Essential: Must be obtained from diet
- Non-essential: Can be produced by the body
14
Q
Classify nutrients based on chemical properties.
A
- Organic: Protein, lipids, carbohydrates, vitamins
- Inorganic: Water, minerals
15
Q
Differentiate between macronutrients and micronutrients.
A
- Macronutrients: Needed in larger amounts (proteins, carbohydrates, fats)
- Micronutrients: Required in smaller quantities (vitamins, minerals)
16
Q
What characterizes good nutrition?
A
Body has an adequate supply of essential nutrients, supporting optimal growth and body functions.
17
Q
What is malnutrition?
A
Condition brought about by faulty diets or conditioning factors.
18
Q
Define food.
A
Anything that when taken and digested nourishes the body.
19
Q
What are the qualities of good food?
A
- Nourishing
- Palatable
- Has satiety value
- Prepared safely
- Economical
20
Q
List the classifications of food by processing level.
A
- Whole Food
- Processed Food
- Convenience Food
- Fast Food
- Junk Food
- Frozen Food
21
Q
What is the primary factor influencing food habits?
A
Faulty Diet.
22
Q
What are the levels of disease prevention?
A
- Primary Prevention (Health Promotion)
- Secondary Prevention (Risk Reduction)
- Tertiary Prevention (Treatment)
23
Q
What happens during the cephalic phase of digestion?
A
Triggered by the sight, smell, thought, or taste of food, preparing the digestive tract for food reception.
24
Q
What is the primary energy source for the body?
A
Glucose.
25
What are the three main macronutrients?
* Carbohydrates
* Fats (Lipids)
* Proteins
26
What is a disaccharide?
Formed by linking two monosaccharides.
27
What are the primary sources of carbohydrates?
* Whole Grains
* Milk & Cheese
* Potatoes
* Sugars & Sweets
28
What are the health effects of dietary fibers?
* Promote regular bowel movements
* Prevent constipation
* Support beneficial gut bacteria
29
What is the role of carbohydrates in protein sparing?
Adequate carbohydrate intake prevents protein conversion to glucose.
30
Fill in the blank: Macronutrients provide energy for the body and serve numerous _______.
[essential functions]
31
True or False: Malnutrition can only result from inadequate dietary intake.
False.
32
What is the role of glucose in nerve tissue maintenance?
Helps maintain normal nerve tissue function.
33
What type of carbohydrates are low in fat and added sugars and help maintain satiety?
Complex carbohydrates rich in fiber
## Footnote
These carbohydrates support weight loss efforts and slow glucose absorption.
34
How do high-carb diets rich in whole grains affect heart disease risk?
Help protect against heart disease
## Footnote
Soluble fiber helps lower LDL cholesterol levels and reduces risk factors associated with cardiovascular conditions.
35
What association exists between whole grain consumption and cancer risk?
Reduced risk of various cancers, particularly colorectal cancer
## Footnote
Fiber may help remove potential carcinogens from the digestive tract.
36
What are simple lipids primarily composed of?
Triglycerides composed of glycerol and three fatty acids
## Footnote
Triglycerides are the most common dietary fat.
37
What are compound lipids and give examples?
Lipids that contain other components
## Footnote
Examples: Phospholipids, glycolipids, lipoproteins.
38
What are derived lipids?
Lipids formed in various stages of hydrolysis
## Footnote
Examples include fatty acids, glycerol, and steroids.
39
What occurs during fat digestion in the mouth?
Mechanical mastication breaks food into smaller particles
## Footnote
No chemical digestion of fats occurs in the mouth.
40
What is the role of bile in fat digestion?
Emulsifies fats in the small intestine
## Footnote
This process breaks large fat droplets into smaller ones.
41
What is a key function of fats in the body?
Provides concentrated energy source (9 calories per gram)
## Footnote
Fats also serve as reserved energy when carbohydrates are depleted.
42
What are visible fats and give examples?
Easily identifiable fats in foods
## Footnote
Examples: Butter, margarine, lard, salad oils.
43
What are saturated fats primarily derived from?
Animal sources except tropical oils
## Footnote
Examples include bacon, butter, and coconut oil.
44
What are trans fats and how are they created?
Artificial fats created through partial hydrogenation
## Footnote
They convert healthy liquid oils to solid, creamy fats.
45
What negative health effect do saturated and trans fats have?
Elevated blood cholesterol increases cardiovascular risk
## Footnote
Excess fat consumption also contributes to obesity.
46
What are essential amino acids?
Amino acids that cannot be synthesized by the body
## Footnote
Must be obtained from diet; examples include Threonine, Leucine, and Valine.
47
What are complete proteins?
Proteins that contain all essential amino acids in sufficient quantities
## Footnote
Primarily of animal origin; examples include meat and eggs.
48
What characterizes marasmus?
Extreme weight loss and muscle wasting
## Footnote
Caused by severe food deprivation over a long period.
49
What defines kwashiorkor?
Edema and hair changes due to abrupt food deprivation
## Footnote
Often occurs when children are weaned from breast milk.
50
What are the functions of vitamins?
Essential for growth, maintenance, and overall health
## Footnote
Vitamins are organic compounds needed for metabolic reactions.
51
What are fat-soluble vitamins?
Vitamins that dissolve in fat and are stored in fatty tissues
## Footnote
Examples include Vitamins A, D, E, and K.
52
What is the role of vitamin A?
Good for eyes, skin, growth, and reproduction
## Footnote
Deficiency can lead to night blindness and skin lesions.
53
What is the primary function of vitamin D?
Absorbs calcium and phosphorus, essential for bones
## Footnote
Deficiency can cause rickets and joint spasms.
54
What is the main source of vitamin E?
Germ oils and nuts
## Footnote
It is a valuable antioxidant that prevents the formation of bad fats.
55
What impact does excessive protein intake have on kidneys?
Increases workload on kidneys
## Footnote
May exacerbate existing kidney conditions.
56
What are the sources of Vitamin K?
Animal: liver, egg yolk; Plant: dark green leaves, wheat bran, vegetable oils, soybean oil, tomatoes, tubers, seeds, legumes; Synthesized by intestinal bacteria
## Footnote
Vitamin K is crucial for blood coagulation and is synthesized by normal intestinal bacteria.
57
What is the primary function of Vitamin K?
Blood coagulation, aids synthesis of proconvertin
## Footnote
Proconvertin is a precursor in the blood coagulation cascade.
58
What is a major consequence of Vitamin K deficiency in newborns?
Hemorrhagic disease
## Footnote
This condition leads to excessive bleeding in infants due to inadequate blood clotting.
59
What are the main sources of Vitamin C?
Fruits and vegetables
## Footnote
Vitamin C is essential for various bodily functions and is easily oxidized.
60
What is the stability characteristic of Vitamin C?
Lost in cooking and exposure to air
## Footnote
Vitamin C's sensitivity to heat and oxygen makes it important to consume fresh produce.
61
What are the functions of Vitamin C?
* Maintains cells
* Converts folic acid to active form
* Aids healing of wounds and bone fractures
* Prevents anemia
* Improves iron absorption
* Acts as antioxidant
## Footnote
Vitamin C plays a critical role in overall health and immune function.
62
What are the symptoms of Vitamin C deficiency?
* Irritability
* General weakness
* Lack of appetite
* Lowered resistance to infections
* Scurvy
## Footnote
Scurvy is a severe form of Vitamin C deficiency characterized by bleeding gums and fatigue.
63
What is the nature of Vitamin B Complex?
Water-soluble; need continual replacement
## Footnote
B vitamins are crucial for energy metabolism and overall health.
64
What are the specific B vitamins included in the Vitamin B Complex?
* B₁
* B₂
* B₆
* B₁₂
* Niacin
* Pantothenic acid
* Folic acid
* Biotin
## Footnote
Each B vitamin has unique functions within the body.
65
What is a common consequence of Vitamin B complex deficiency?
Loss of appetite, weakness, fatigue
## Footnote
Specific deficiencies can lead to diseases like beriberi (B₁) and pellagra (niacin).
66
What are the primary food sources of calcium?
* Milk
* Dairy
* Cashew
* Dates
* Broccoli
## Footnote
Calcium is essential for bone health and various physiological functions.
67
What is the function of magnesium in the body?
* Regulates muscle and nerve impulses
* Contributes to muscle relaxation after contraction
* Stabilizes blood sugar
* Improves mood and sleep quality
## Footnote
Magnesium plays a vital role in numerous biochemical reactions in the body.
68
Name a source of potassium.
* Bananas
* Sweet potatoes
* Avocados
* Dates
## Footnote
Potassium is crucial for maintaining proper nerve function and muscle contraction.
69
What are the functions of iron in the body?
* Essential for hemoglobin production
* Carries oxygen from lungs to tissues
* Supports immune system and hormones
## Footnote
Iron is vital for oxygen transport in the blood.
70
What are the main sources of iodine?
Iodized table salt, seafoods
## Footnote
Iodine is essential for the production of thyroid hormones.
71
What are the symptoms of dehydration?
Body loses significant water and electrolytes
## Footnote
Severe dehydration can lead to illness or even death.
72
What percentage of body weight does water constitute?
60-70%
## Footnote
Water is critical for numerous bodily functions and overall health.
73
What is the Holliday-Segar Method used for?
Estimating fluid requirements based on caloric expenditure
## Footnote
This method provides guidelines for daily fluid intake based on weight.
74
What is overhydration?
Occurs when water intake increases without corresponding sodium increase
## Footnote
Overhydration can lead to serious health complications, including brain damage.
75
What are the routes of fluid intake?
* Oral fluids - ingestion of liquids
* Solid foods - especially fruits and vegetables
* Metabolic water - produced during metabolism of energy nutrients
## Footnote
These routes are essential for maintaining hydration.
76
What factors affect water requirements?
* Physical activity
* Health conditions
* Age
## Footnote
These factors can significantly influence individual hydration needs.
77
What are the two classifications of vitamins?
* Fat-soluble (A, D, E, K)
* Water-soluble (B, C)
## Footnote
Each classification has different storage and absorption characteristics.
78
What is the role of zinc in the body?
* Supports immune system
* Contributes to cellular health
* Facilitates metabolic processes
## Footnote
Zinc is crucial for immune function and wound healing.
