NUTRI Flashcards
1
Q
study of and how the body makes use of it
A
nutrition
2
Q
basic function of nutrition?
A
to maintain life by allowing an individual to grow and be in a state of optimum health.
3
Q
are chemical substances found in food to provide heat and energy, to build up and repair body tissues, and to regulate body processes.
A
nutrients
4
Q
how are nutrients classified?
A
function, chem properties, essentiality, concentration
5
Q
nutrients found only in food
A
Essential Nutrients
6
Q
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.
A
Food
7
Q
are catalysts that hastens chemical reactions without itself undergoing change.
A
Enzymes
8
Q
are organic substance produced by the endocrine glands which are discharged into the blood to be circulated and brought to specific organs or tissues that are remote from the source or point of manufacture.
A
Hormones
9
Q
is the condition of the body resulting from the utilization of
essential nutrients.
A
Nutritional status
10
Q
the capacity to obtain, process, and understand basic health
information needed to make appropriate health decisions.
A
Health Literacy
11
Q
a difference in health outcomes among subgroups often link to
social, economic or environmental disadvantages.
A
Health Disparities
12
Q
T/F: The study of nutrition is not interrelated with allied arts and sciences.
A
false
13
Q
Includes testing the concentration of nutrient or its metabolite in the
blood or plasma, tissue biopsy, saturation or load tests, and urinalysis for certain
nutrients or its end products.
B________ T______
A
Biochemical tests
14
Q
Evaluates the primary factor of nutritional inadequacy.
D______ S______
A
Dietary Survey
15
Q
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.
A
digestion
16
Q
how long is the small intestine
A
20 feet long
17
Q
Parts: _______ continues the process of breaking down food,
while the ______ and ______ are responsible for the absorption of nutrients into the
bloodstream.
A
duodenum; jejunum and ileum
18
Q
5 parts of the large intestine
A
caecum, ascending colon, transverse colon, descending colon, and the sigmoid
colon
19
Q
the accessory organs aiding in digestion
A
pancreas, liver, gallbladder
20
Q
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 andenergy.
A
metabolism
21
Q
the breakdown of molecules to obtain energy
A
catabolism
22
Q
the synthesis of all compounds needed by the cells
A
Anabolism
23
Q
unit of measurement for the energy that the body gets from food
A
calorie
24
Q
fuel factors for fat, protein, and carbs
A
fat (9Kcal/g), carbs & protein (4Kcal/g)
25
the measure of energy in the metric system
joule
26
how much is one kilocalorie to one kilojoule?
1 calorie (kilocalorie) = 4.184 joule (kilojoules)
27
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.
basal metabolism
28
are organic compounds (saccharides-starches and sugars)
composed of carbon, hydrogen, and oxygen.
carbohydrates
29
CARBOHYDRATES (CHO): what percent of calories do carbs make up?
80-100%
30
CARBOHYDRATES (CHO): principal form in which carbohydrate is used by
the body
glucose
31
CARBOHYDRATES (CHO): provide energy for the brain, other nerve cells, and developing red blood cells.
glucose
32
CARBOHYDRATES (CHO): the sweetest of simple sugar
fructose
33
CARBOHYDRATES (CHO): not found free in foods, produced from lactose (milk sugar) by digestion and is converted into glucose in the body
galactose
34
CARBOHYDRATES (CHO): ordinary table sugar-granulated, powdered or brown
Sucrose
35
CARBOHYDRATES (CHO): found in milk and milk products except cheese
* converted into glucose and galactose in digestion and is less soluble and less sweet than sucrose
* remain in the intestine longer
lactose
36
CARBOHYDRATES (CHO): produced by hydrolysis of starch and is converted into glucose in digestion
maltose
37
CARBOHYDRATES (CHO): are formed as intermediate products in the breakdown of starch
dextrins
38
CARBOHYDRATES (CHO): are formed from glucose and stored in liver and muscle tissues
glycogen
39
CARBOHYDRATES (CHO): normal blood sugar level
Normoglycemia – 90-120 mg/100ml of blood
40
CARBOHYDRATES (CHO): only hormone which decreases blood sugar level; secreted by Beta cells of islets of Langerhans in pancreas.
insulin
41
5 hormones that increase blood sugar level
glucagon, steroid hormone, growth hormone and ACTH, T4
42
are organic compounds composed of carbon, hydrogen, _______ are fatty acids esters of glycerol. It constitute 34% of the energy in the human body.
Fats or Lipids
43
most common type of lipid in the body
simple lipids: triglycerides
44
hey carry cholesterol
throughout the body to tissue cells for various functions
LDLs
45
are formed within cells to remove
cholesterol from the cell, bringing it to the liver for disposal
HDLs
46
are key refined fuel forms of fat that the cell burns for energy . They are the basic structural units of fat and may be saturated or unsaturated in nature
fatty acids
47
If an individual has risk factors for heart disease, he/she should not consume more than
200 mg of cholesterol each day.
48
is only found in animal products.
cholesterol
49
are chemical compounds that contain the same atoms as CHO &
lipids but it contains Nitrogen
protein
50
proteins that yield only amino acids upon hydrolysis.
simple proteins
51
PROTEINS: are compounds of proteins and non-protein pigments found in
flavoproteins, hemoglobin, and cytochromes.
chromoproteins
52
are building blocks of protein
amino acid
53
a malnutrition caused by a lack of sufficient energy (kcalorie) intake
characterized by being extremely thin, skin seems to hang on the skeletal bones, & there
is reduced muscle mass.
marasmus
54
a malnutrition caused by lack of protein while consuming adequate energy. The individual has an appearance of more than
kwashiorkor
55
are a group of unrelated organic compound found in food needed in minute quantities in the diet.
vitamins
56
T/F: vitamins give energy to the body
False
57
T/F: Vitamins are essential for metabolic reactions within the cell & necessary for normal growth & maintenance of health?
true
58
only vitamins that the body makes.
vit. D & niacin
59
all fat soluble vitamins
Vit A, D, E, K
60
VITAMINS:
1. Promotes good eyesight
2. Helps form and maintain healthy teeth, skeletal and soft tissue, mucus
membranes, and skin.
3. Promotes normal reproduction and lactation
VIT. A
61
VITAMINS:
1. Promotes absorption of calcium & phosphorus
2. Building & maintenance of normal bones & teeth
3. Prevents Tetany
VIT. D
62
VITAMINS:
1. Antioxidant
2. Essential for protection of cell structure especially RBC
VIT. E
63
formed in the skin upon exposure to ultraviolet rays of sunlight (SUNSHINE VITAMIN)
D3/Cholecalciferol
64
VITAMINS: Maintains prothrombin level in blood plasma for blood clot formation & Needed for phosphorylation which aids in the passage of glucose through the
cell membrane
VIT. K
65
VITAMINS:
* Has antioxidant property & protects foods from oxidation
* Is readily destroyed by heat
* Most unstable of all the vitamins
VIT. C
66
All water-soluble vitamins
VIT. C (ASCORBIC ACID & VIT. B COMPLEX
67
VITAMINS: Essential for the formation of both RBC and WBC in the bone marrow and
for their maturation
FOLIC ACID
68
VITAMINS:
1. Essential for normal metabolism and growth of cells in the GIT, bone marrow,
and nervous tissue
2. Aids in the transfer of methyl groups in the synthesis of nucleic acids, purines,
and pyrimidine intermediates
3. Involved in myelin formation
4. Essential for carbohydrates, protein, and fat metabolism
COBALAMIN
69
the 2 pseudo-vitamins
inositol & cholin
70
Pertains to elements in their simple inorganic form. In nutrition they are commonly referred to as mineral elements or for those present or required in small amounts they are called as trace elements.
minerals
71
Participates in muscular contraction and relaxation
calcium
72
Maintains fluid balance & acid-base balance
sodium
73
Maintains fluid & electrolyte balance; Exerts influence upon acid base balance; plays a role in the activity of the skeletal and cardiac muscles
potassium
74
A component of bones and teeth, Important in pH regulation
phosphorus
75
Maintains protein structure, Activates enzymes, Detoxification
sulfur
76
Essential in the formation of hemoglobin. Promotes absorption of iron from the GIT. Maintains the integrity of the myelin sheath
copper
77
Reduces or prevents the effects of vitamin E deficiency
selenium
78
DRI:
a set of values established by DRI. The average daily nutrient intake levels estimated to meet the requirements of half of the
healthy individuals in a given age and gender group used in nutrition research and policy
making and as the basis on which RDA values are set; ex: Public Health Officials may use
them to assess nutrient intakes of populations and make recommendations.
ESTIMATED AVERAGE REQUIREMENTS (EAR)
79
DRI:
are set of values affecting the
average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender groups; a goal for dietary intake of individuals; are the foundations of the DRI; For ex. the RDA for calcium is based on intakes thought to reduce the likelihood of osteoporosis – related fractures In life.
RECOMMENDED DIETARY ALLOWANCES (RDA)
80
DRI:
are set of values that are used as guides for nutrient intakes
when scientific evidence is insufficient to determine an RDA, considered as the
foundations of the DRI.
ADEQUATE INTAKE (AI)
81
DRI:
set of values reflecting the highest average daily nutrient intake levels that are likely to post no risk of toxicity to almost all healthy individuals in a particular life stage and gender group. As intake increases above the UL,
the potential risk of adverse health effects increases. Consumers need to know how
much of a nutrient is too much. It is of value to public health officials who set allowances for nutrients that are added to foods and water.
TOLERABLE UPPER INATKE LEVELS (UL)
82
DRI:
a set of values for the dietary nutrient intake of healthy people used for assessing and planning diets. They apply to the diets of individuals; they take into account disease prevention as well as an adequate nutrient intake.
DIETARY REFERENCE INTAKES (DRI’s)
83
DIETARY IDEALS:
an adequate diet that has enough energy and enough of every nutrient (as well
as fiber) to meet the needs of healthy people; balance. It helps ensure adequacy. Ex: meat is
rich in iron but poor in calcium conversely milk is rich in calcium but poor in iron.
ADEQUACY
84
DIETARY IDEALS:
the foods provide the amount of energy needed to maintain a
healthy body weight – not more not less. The key to ________ is to select foods that
delivers the most nutrients for the least food energy.
KCALORIE CONTROL
85
DIETARY IDEALS: a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the ______.
NUTRIENT DENSITY
86
DIETARY IDEALS: the provision of enough, but not too much, of a substance. Example: Foods rich in solid fats and added sugars often
provide some enjoyment and lots of energy but relatively few nutrients. In addition, they
promote weight gain when eaten in excess. Contributes to adequacy, balance and kcalorie
control.
Promotes adequacy and quality kcalorie control moderation
87
DIETARY IDEALS: adopt a healthy eating pattern that accounts for all foods and
beverages within an appropriate kcalorie level.
Key Recommendations
88
FOOD GUIDES: refers to the transition with the recognition of the relationship between diet and chronic disease risk and the development of the DGA (Dietary Guidelines for Americans), that it was important to develop a food guidance system that included
recommendations to prevent the excesses or poor food choices associated with chronic disease.
MY PYRAMID
89
FOOD GUIDES: MY PYRAMID 2005. WHAT ARE THE OTHER TWO FOOD GUIDES
MyPlate in 2011 and MyPlate, MyWins in 2015
90
FOOD GUIDES: based on nutrition advice from the government’s 2010 Dietary Guidelines for Americans. It is a graphic representation of plate, quartered into sections, where half the plate is comprised of fruits and vegetables
MYPLATE
91
FOOD GUIDES: are groups of foods that will help you choose the right kind and amount of foods. ______ allows variety in the diet and will give almost unlimited choices of foods.
FOOD EXCHANGE LIST
92
FOOD GUIDES: before, it was called nutrition label, then has the formatted space called nutrition facts.
FOOD LABELS
93
NCP: is a systematic problem solving method that dietetics and nutrition professionals
use to critically think and make decisions to address nutrition related problems and provide
safe, effective, high quality nutrition care.
NUTRITION CARE PROCESS
94
WHAT ARE THE 4 STEPS OF NCP
1.) Nutrition Assessment
2.) Nutrition Diagnosis
3.) Nutrition Intervention
4.) Monitoring and Evaluation
95
NCP: involves a collection and analysis of health related information in order to identify specific nutrition problems and their underlying causes.
Nutrition Assessment
96
NCP: consists of identification of nutritional problem for which nutrition related activities provide the primary intervention. Each nutrition problems is formatted
as a PES statement,
Nutrition Diagnosis
97
NCP: After nutrition problem has been identified, the appropriate
nutrition care can be planned and implemented.
Nutrition Intervention
98
NCP: The effectiveness of the nutrition care plan must be
evaluated periodically: the patient progress must be monitored closely, an updated
assessment data or diagnosis may require adjustments in goals or outcome measures.
Nutrition Monitoring and Evaluation
99
Assessment of Nutritional Status: THE 5 DOMAINS OBTAINED IN ASESSING FOR NUTRI STATUS
1. Food Nutrition -Related History
2. Anthropometric measurement
3. Biochemical data, Medical test, and Procedures
4. Nutrition-focused Physical findings
5. Client History
100
Food Nutritional-Related History
Obtaining more or less accurate data of food; the result may
vary depending on individual’s memory and honesty and the assessor’s skill and training.
Dietary Intake Data
101
Food Nutritional-Related History
nutrient analysis will assess current intake of different
components of the diet to find deficiencies or excesses of needed nutrients in the body.
Nutrient Intake Analysis
102
Food Nutritional-Related History
surveys the food and beverages consumed during a specific time
period.
Food Frequency
103
Food Nutritional-Related History
a detailed log of food during specified time period, usually several days;
also called food Record. It may also include information regarding medications, disease
symptoms, and physical activity.
Food Diary
104
Food Nutritional-Related History
an individual recounts all the foods and beverages consumed in the past 24 hours or during the previous day. It includes questions about the times when meals or snacks were eaten, amounts consumed, and ways in which the foods were prepared.
24-hour recall
105
an index of a person’s weight in relation to height determined by
dividing the weight (in kilograms) by the square of the height (in meters).
BMI (Body Mass Index)
106
Nutrition Intervention
An individualized approached for food/nutrient provision including meals and snacks, enteral. parenteral, nutrition, supplements, feeding assistance, feeding environment, and nutrition-related medication management.
Food and Nutrient Delivery
107
Nutrition Intervention
are sterile liquids, semi-solids or powders, which provide macro and micro nutrients.
Oral Nutritional Supplements (ONS)
108
Nutrition Intervention
generally refers to any method of feeding that uses the gastrointestinal (GI) tract to deliver part or all of a person's caloric requirements.
Enteral nutrition
109
Nutrition Intervention
2 COMMON TYPES OF TUBES USED IN ETERAL NUTRITION
Gastrostomy tube (G tube) &
Gastro-jejunum tube (G-J tube)
110
Nutrition Intervention
The end of the ______ is placed through the abdominal
wall into your child’s stomach. A port remains outside the child’s body. The ______ is
placed so that liquid food is sent straight into stomach.
Gastrostomy tube (G tube).
111
Nutrition Intervention
This tube is often used if your child vomits when large amounts of food are in the stomach. It is placed through the abdominal wall.
Gastro-jejunum tube (G-J tube)
112
Nutrition Intervention
refers to the delivery of calories and nutrients into a vein. This could be as simple as carbohydrate calories delivered as simple sugar in an intravenous solution or all of the required nutrients could be delivered including carbohydrate, protein, fat, electrolytes
Parenteral nutrition
113
meal plan that controls the intake of certain foods or nutrients. It
is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician. It is usually a modification of a regular diet.
Therapeutic diet
114
MEDICAL DIETS: a food preparation which provides complete nutrients as well as supplies carbohydrates, proteins, fats, vitamins, minerals and fiber in their normal proportions.
BALANCED DIET
115
MEDICAL DIET: Provides food that are not irritating to the digestive
tract and do not increase acid production in the stomach
BLAND DIET (CAP- free diet)
116
MEDICAL DIET:
* Foods that have no or low residue and fat
* Nutritionally inadequate
* Not to be given more than 2 days unless ordered by doctor
* Aims to prevent dehydration or to clear the GIT
CLEAR LIQUID DIET
117
MEDICAL DIET:
* Any liquid that could be served cold and iced
* Aims at giving relief to fresh mouth sores and surgery
* Not nutritionally adequate
* Prescribed to patients for not more than 2 days
COLD LIQUID (TONSIL DIET)
118
MEDICAL DIET:
* Aids in stool formation
* Recommended to LBM
* Combination of low-residue, low fiber & low-fat diets
CONSTIPATING DIET (Anti- diarrhea diet)
119
MEDICAL DIET:
* General liquid diet
* Medical liquid diet
* More liberal diet than clear liquid diet; allows only food on liquid form or those which readily
become liquid at room temp.
FULL LIQUID DIET
120
MEDICAL DIET:
is a balanced diet measured to provide the number of exchanges or servings based on the individual’s caloric requirement.
DIABETIC DIET (Calculated Diet)
121
MEDICAL DIET:
* allows food and drink with an energy value of 50% to 100% above the caloric requirement
or above the actual food intake
HIGH CALORIE DIET (Up-building Diet, High Carbohydrate Diet)
122
MEDICAL DIET:
* modified balanced diet with higher fiber content. This is effected by including more fruits, nuts, vegetables, and whole grains in meal preparation
HIGH-FIBER DIET
123
MEDICAL DIET:
* A _______ diet calls for 1.5 g OF PROTEIN/KG IDEAL BODY WEIGHT. This diet is prescribed for growth and repair such as in pregnancy, tissue and bone regeneration, inflammatory conditions and injury.
HIGH-PROTEIN DIET
124
MEDICAL DIET:
* Eliminates foods that contain identified allergens. Allergens are substances causing allergy.
* The diet depends on the person’s sensitivity. Individualization is important because reaction to a certain food may vary from person to person.
HYPOALLERGENIC DIET
125
MEDICAL DIET:
* A balanced diet limiting food choices to only those with little or no cholesterol. This diet is
planned so that cholesterol intake is no more than 300 mg per day.
LOW-CHOLESTEROL DIET
126
MEDICAL DIET:
* A ______ allows a minimal amount of dietary fat which comprises < or = 15% of the total
caloric requirement of the person.
* This diet is prescribed to persons with liver disorder, gallbladder problem, hyperlipidemia and heart disorder.
LOW FAT DIET
127
MEDICAL DIET:
* Allows a minimal amount of dietary protein which ranges from 20 to 40 grams per day
LOW-PROTEIN DIET
