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cph lec midterm > Nutrition and Food Security > Flashcards

Nutrition and Food Security Flashcards

1
Q

the science that interprets the interaction of
nutrients and other substances food in relation
to maintenance, growth, reproduction, health
and disease of an organism.

A

NUTRITION

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2
Q

carbohydrates, fats, proteins, fibers, and
water. what classification of essential nutrients?

A

Macronutrients

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3
Q

minerals and vitamins. what classification of essential nutrients?

A

Micronutrients

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4
Q

consumed in mainly large amount

A

Macronutrients

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5
Q

required mostly small in amount

A

Micronutrients

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6
Q

foods that contain a lot of protein/ or rich in protein

A

BODY- BUILDING FOODS/ GROWING FOODS

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7
Q

contain a lot of fat and carbohydrates

A

ENERGY- GIVING FOODS

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8
Q

most important, rich with vitamins or minerals

A

PROTECTIVE FOODS

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9
Q

energy- giving foods

A

CARBOHYDRATES

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10
Q

provide energy in the form of calories that the body
needs to be able to work, and to support other
functions

A

CARBOHYDRATES

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11
Q

usually in the form of glucose

A

CARBOHYDRATES

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12
Q

usually stored in the muscles and the liver

A

CARBOHYDRATES

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13
Q

For growth and immune functions

A

PROTEINS

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14
Q

play an important role in making essential hormones
and enzymes, in tissue repair, preserving lean muscle
mass, and supplying energy in times when
carbohydrates are not available.

A

PROTEINS

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15
Q

not good for a person’s health.

A

Saturated fats

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16
Q

healthy fats

A

Unsaturated fats

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17
Q

concentrated sources of energy and so are important nutrients for young children who needs a lot of energy rich food

A

FATS AND
OILS

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18
Q

make meals a lot more tasty

A

FATS AND
OILS

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19
Q

For the body to make cells and fluids such as tears, digestive juices
and breastmilk

A

WATER

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20
Q

For the body to make sweat for cooling itself

A

WATER

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21
Q

For essential body processes

A

WATER

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22
Q

For keeping the lining of the mouth, intestine, eyelids and lungs
wet and healthy

A

WATER

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23
Q

For the production of urine

A

WATER

24
Q

we cannot live without this for more than a few days. adult needs 2-3 liters of water each day

A

WATER

24
Q

makes food bulky or bigger this can help a person who is
overweight to eat less food

A

FIBER

25
Q

a mixture of different carbohydrates which are not digested like
other nutrients but pass through the gut nearly unchanged

A

FIBER

26
Q

makes the feces soft and bulky

A

FIBER

27
Q

slows the absorption of nutrients

A

FIBER

28
Q

Vitamin A

A

Retinol

29
Q

Vitamin C

A

Ascorbic Acid

30
Q

Vitamin D

A

Calcitriol

31
Q

Vitamin E

A

Tocopherol

32
Q

substances that people need to ensure the health of your tissues and sub skeletons

A

MINERALS

33
Q

Transports oxygen around the body. Important for immune system function

A

Iron

34
Q

Essential for strong, healthy bones and teeth. Important mineral for heart function

A

Calcium

35
Q

Helps conduct nerve impulses, is vital for muscle contraction, helps maintain normal heart rhythm and regulates fluid balance

A

Potassium

36
Q

Important for growth, immune and sensory system function and wound healing

A

Zinc

37
Q

Important for structure of bones and teeth, transmission of nerve impulses and muscle contraction

A

Magnesium

38
Q

Important for fluid and electrolyte balance, nutrient uptake and the maintenance of a normal hearth rhythm

A

Sodium

39
Q

Essential for normal thyroid gland function - controls growth, brain development and metabolism (rate at which we burn energy)

A

Iodine

40
Q

Acts as an antioxidant to help protect body from damage. Helps regulate blood pressure nd healthy immune system function

A

Selenium

41
Q

Helps to protect teeth from dental caries

A

Fluoride

42
Q

How much serving do you need for vegetables, fruits and salads

A

5-7 servings

43
Q

How much serving do you need for whole meal cereals and breads, potatoes, pasta and rice

A

3-5 servings

44
Q

How much serving do you need for milk, yogurt and cheese

A

3-4 servings

45
Q

How much serving do you need for meat, poultry, fish, eggs, beans and nuts

A

2-3 servings

46
Q

How much serving do you need for fats, spreads and oils

A

in very small amounts

47
Q

a state of nutrition in which a deficiency or excess of energy,
protein and other nutrients causes measurable adverse effects on
tissue/body form and function and clinical outcome.

A

MALNUTRITION

48
Q

indicator for low risk of malnutrition

A

0

49
Q

indicator for medium risk of malnutrition

A

1

50
Q

indicator for high risk of malnutrition

A

> 2

51
Q

Recommendations include ongoing screening at the hospital and at home.

A

Low Risk

52
Q

The person may undergo observation, his/her dietary intake will be
documented for 3 days, and he/she will receive ongoing screening.

A

Medium Risk

53
Q

The person will need treatment from a nutritionist and possibly other specialists,
and he/she will undergo ongoing care.

A

High Risk

54
Q

a scientific discipline describing handling, preparation, and
storage of food in ways that prevent food-borne illness.

A

FOOD
SAFETY

55
Q

limited or uncertain ability tot acquire acceptable foods

A

food insecurity

56
Q

the availability at all times of adequate world food supplies of
basic foodstuffs to sustain a steady expansion of food
consumption and to offset fluctuations in production and prices

A

FOOD
SECURITY

cph lec midterm (6 decks)

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