Nutrition Exam #1 Questions Flashcards
Informal education includes education experiences that occur through daily activities, suchas
watching a television show about diabetes.
Watching a television show about diabetes is an example of informal education. Attending a workshop would be considered nonformal education; a high school course or a Red Cross first aid course would be considered formal education.
Health is the merging and balancing of five physical and psychologic dimensions of health that include
physical, intellectual, emotional, social, and spiritual dimensions.
The five physical and psychologic dimensions of health are physical health, intellectual health, emotional health, social health, and spiritual health.
An example of poor eating habits that may affect emotional health is
missing meals because of poor planning or being too busy to eat.
Missing meals may cause low blood sugar which can cause anxiety or confusion or make it difficult to control emotions.
A group of strategies used to increase the level of health of individuals, families, groups, and communities is known as
health promotion.
Strategies used to increase the level of health of individuals, families, groups, and communities are known as health promotion. Wellness refers to a lifestyle that enhances our health. Tertiary prevention is limited to interventions with people who have already developed a disorder. Nutritional assessment is the process of determining nutritional status.
An example of community support for health promotion is
labeling fresh poultry packages with information about proper food storage.
Food labeling information is an example of community support because it is a regulatory measure that supports new health-promoting behaviors within a social context. Teaching, watching television and awareness may increase knowledge, but they do not alter the social context by regulation or environmental change.
An example of a technique for health promotion is
teaching a teenager how to choose healthier foods at fast-food restaurants.
Health promotion consists of strategies that are designed to bring about a change in health, such as teaching a teenager how to choose healthier fast foods. Exercising regularly contributes to wellness, but is not bringing about a change in health unless this is a change in behavior. A wider availability of fresh produce does not promote health, unless the supermarket uses specific strategies to encourage their consumption. Information about the relationship between nutrients and disease is simply information unless it is used to promote behavior change.
For the efficient functioning and maintenance of the body, a person needs to consume sufficient amounts of
nutrients.
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance. Fiber and minerals are both needed, but each only represents one type of nutrient. Supplements are not always necessary because sufficient nutrients can often be obtained from food.
A nurse has just been assigned to a community health program for older adults. She should check the document Healthy People 2020 to become familiar with
nutrition priorities and goals for older American adults.
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The nurse would check the Dietary Reference Intakes for information about dietary standards. The Dietary Guidelines for Americans and MyPyramid are separate documents from Healthy People 2020.
A healthy female client asks what she can do to prevent the development of type 2 diabetes. The strategies you discuss with her are considered
primary prevention.
Prevention of the development of type 2 diabetes before the disorder develops is considered primary prevention. Secondary prevention involves early detection to halt and minimize the effects of the disease, and tertiary prevention minimizes complications and helps restore health after the disorder has developed. Primary treatment is not a recognized term.
As a home health care nurse, you are visiting a 70-year-old client who has just returned home from the hospital after being treated for coronary artery disease. The medical nutrition therapy or diet therapy developed for him by the hospital dietitian is
tertiary prevention.
This is an example of tertiary prevention to minimize complications and help restore health after heart disease has developed. Primary prevention would occur before the disease developed, and secondary prevention would involve early detection to minimize the effects of the disease. Primary treatment is not a recognized term.
A nutrient that can be made by the body is called
nonessential.
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body and must be consumed. The terms complete and incomplete refer to proteins. Complete proteins contain all the essential amino acids; incomplete proteins are lacking one or more essential amino acids.
Nutrients that do not yield energy include
minerals, vitamins, and water.
Minerals, vitamins, and water are all nutrients that do not yield energy. Protein and carbohydrates both yield energy; each provides 4 kcals per gram.
Glucose is the
most efficient form of energy for the brain.
Glucose provides the most efficient form of energy for the brain (and muscles too). Fructose and sucrose are both sweeter than glucose so it is not the sweetest sugar. Various other carbohydrates are found in fruits and sugars. Avoiding glucose does not prevent diabetes.
The nutrient that provides the highest number of kcals per gram is
fat.
Fat provides the highest number of kcals: 9 per gram. Protein and carbohydrate each provide 4 kcals per gram. Alcohol provides 7 kcals per gram
A cup of frozen yogurt contains 24 g carbohydrate, 2 g fat, and 4 g protein. The total number of kcals in the frozen yogurt is
130.
24 g carbohydrate provides 24 × 4 = 96 kcals. 2 g fat provides 2 × 9 = 18 kcals. 4 g protein provides 4 × 4 = 16 kcals. Therefore the total kcals in the frozen yogurt is 96 + 18 + 16 = 130 kcals.
Combinations of amino acids link together to form
protein.
Proteins are made up of various combinations of amino acids, linked together. Carbohydrates are made up of one or more units of simple sugars. Dietary fiber consists mostly of carbohydrate that cannot be digested. Lipids are made up of glycerol and triglycerides or sterols.
Amino acids that must be consumed from plant and animal foods are called _____ amino acids.
essential
Amino acids that must be consumed from plant and animal foods are called essential amino acids. Nonessential amino acids can be formed by the body from other nutrients. Formative amino acids and biologic amino acids are not recognized terms.
Lipids provide the best source of
dense energy for the body.
Because lipids provide more energy per gram than any other nutrient (lipids provide 9 kcals per gram; protein and carbohydrate provide 4 kcals per gram and alcohol provides 7 kcals per gram), they are the best source of dense energy for the body. They do provide some body-building materials: phospholipids are an important part of the structure of cell membranes. However proteins and minerals probably contribute more than lipids to building body structure. Lipids cannot be converted to glucose in the body.
The category of nutrients that has a role in the production of hormones and helps protect body organsis
lipids.
Many lipids are used in the body to form hormones and lipids provide a protective layer of padding around body organs. Dietary fiber does not leave the gastrointestinal tract. Protein is an important part of many body structures but does not necessarily protect body organs; proteins may act as carriers for hormones, but are not used to make the hormones themselves. Carbohydrates are a source of energy and have no real role in body structure or hormonal regulation.
Triglycerides, phospholipids, and sterols are categories of
lipids.
Lipids are made up of triglycerides, phospholipids, and sterols. Categories of vitamins are fat soluble and water soluble. Minerals are divided into major minerals and trace minerals. Carbohydrates are simple carbohydrate, complex carbohydrates, and dietary fiber.
Water soluble and fat soluble describe the two classes of
vitamins.
Vitamins are either water soluble or fat soluble. Dietary fiber is indigestible carbohydrate. Minerals are classified as major minerals or trace minerals. Carbohydrates are simple carbohydrate, complex carbohydrates, and dietary fiber.
A category of nutrients that assists other nutrients with metabolic functions throughout the body is
vitamins.
Vitamins indirectly assist other nutrients through the complete processes of digestion, absorption, metabolism, and excretion. Water provides a fluid medium and a transport system for body processes. Protein makes up many body structures, enzymes, and components of the immune system. Minerals serve structural purposes and are found in body fluids.
A class of nutrients that is important in body structure and influences the function of muscles and the central nervous system is
minerals.
Minerals are important in body structures and influence the function of muscles and the central nervous system. Proteins are structural components and form part of muscles, but are less influential in the central nervous system. Vitamins and carbohydrates do not have structural functions.
If a mine worker was trapped in a mine and it took several days for a rescue team to reach them, the nutrient that they would need most in order to survive is
water.
The body can only survive a few days without water. The body may not function optimally without other nutrients, but can survive many days and even weeks without them.
Combining classic concerns of deficiency diseases with interest to reduce the risk of chronic diet-related diseases is the focus of the
Dietary Reference Intakes (DRIs).
DRIs combine the classic concerns of deficiency diseases that were the original focus of nutrient recommendations with the contemporary interest to reduce the risk of chronic diet-related diseases such as coronary artery disease, cancer, and osteoporosis. UL is the level of nutrient intake that should not be exceeded to prevent adverse health risks. The EER aims to maintain good health by providing energy intake levels to maintain individuals’ body weights within specific age, gender, height, weight, and physical activity categories. Healthy People 2020 seeks to strengthen policy and practice to improve health.
The best course of action to provide adequate amounts of vitamins and minerals is to
eat a variety of foods.
Including a variety of foods increases the likelihood of obtaining adequate amounts of vitamins and minerals. Loss of weight will not contribute to adequate nutrient intake. Eating at least 3 meals per day may help increase nutrient intake to some extent, but they could still be meals that provide a limited assortment of foods. Similarly, a high-fiber, low-fat diet could consist of foods that are relatively low in vitamins and minerals.
If a nurse wants to evaluate a client’s dietary intake, he or she may use
diet history, a food record, and/or computer dietary analysis.
Methods to assess dietary intake include use of a diet history, a food record, and/or computer-assisted dietary analysis. Anthropometric measurements (including measurements of limbs) and biochemical laboratory testing (including analysis of body fluids) are used to help assess nutritional status, but not dietary intake.
If a nurse wants to assess a client’s nutritional status, he or she may use
dietary evaluation, clinical examination, biochemical analysis, and anthropometric measurements.
Nutritional status is assessed using a combination of dietary evaluation, clinical examination, biochemical analysis, and anthropometric measurements. Dietary standards Acceptable Macronutrient Distribution Ranges, Tolerable Upper Intake Level, and Recommended Dietary Allowances may be used to evaluate data obtaining using these methods. Dietary behaviors, psychosocial behaviors, food records, and computerized dietary analysis may be used as part of dietary evaluation.
If a college student is eating only one small meal per day in an attempt to lose weight and is taking high doses of vitamin and mineral supplements to try to make up for the lack of food they would be described as having
malnutrition.
An imbalance of nutrients and/or energy (in this case, high intake of some nutrients and low intake of energy) is called malnutrition. Overnutrition only refers to excessive intake or nutrients and/or energy. Disordered eating refers to unusual eating habits that may or may not lead to some form of malnutrition. Nonnutrition is not a recognized term.
A professional trained in normal and clinical nutrition, food science, and food service management who is credentialed by the Commission on Dietetic Registration of the American Dietetic Association is a
registered dietitian (RD).
Only registered dietitians meet these professional standards. Clinical nutritionists have a masters or doctoral degree in nutrition but do not have the other credentials. A registered nurse does not have in-depth clinical nutrition, food science, and food service training. Certified home economists do not have clinical nutrition training.
The type of influence that a desire for sweet and salty flavored foods has on food preferences is
genetic.
A preference for sweet and salty foods is genetically determined. Environmental effects are the same as learned effects, preferences caused by cultural and socioeconomic influences. Physiology has relatively little influence on food preferences.
A teenage client is hungry and goes to the refrigerator for a snack. A holiday has just been celebrated at her home, and many of her favorite foods are available. She selects some slices of roast turkey and a cup of her aunt’s special fruit salad. This is an example of
food preference.
This teenager is able to select foods according to her preferences. Food choices are restricted by convenience, but many of her favorite foods are available so her choices are not limited. The food is abundant, and she may choose to binge and overeat, but her selections are made according to her food preference.
A mother tells you that she does not allow her young children to eat while the watch television, even though her husband often eats high-fat, sugary foods while they watch television as a family. The most important thing to discuss with her is
the environmental effects of parental food choices and television watching.
Because young children spend so much time with their families, their parents’ food choices have a major impact on their own future food choices. Preventing young children from eating while watching television will have only short-term impact and they are likely to join their father in eating high-fat, high-sugar snacks. The father’s food preferences are probably influenced by genetics and ethnicity and it may be interesting to find out if the children currently have a healthy weight for their height (although there birth weight is probably not relevant), but these have less immediate impact on the nutritional health of this family.
Economics is a significant factor influencing the nutritional status of communities. To overcome economic disadvantage, public health efforts include
the U.S. government’s Food Stamp Program.
The Food Stamp Program provides coupons to buy nutritious foods for individuals and families with incomes below certain levels. This can help improve the nutritional status of economically challenged families. The other public health efforts listed are not specifically aimed at people who have an economic disadvantage.
Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before 1970, the focus was to reduce
nutrient deficiencies.
Before 1970, most nutritional problems were attributed to nutrient deficiency. Later on, research showed the association between excessive lipid intakes and chronic disease. Low-carbohydrate diets gained popularity for weight loss after 1970. Prevention of infectious disease is not a direct nutritional concern.
If he is genetically susceptible, an older man who has eaten a high-fat, high-salt diet all his life has a high risk of developing
coronary artery disease, hypertension, and diabetes.
Coronary artery disease, hypertension, and diabetes are all more common in individuals who consume high-fat, high-sodium diets. Risk of genetic disorders, sickle cell anemia, and viral infections is not affected by dietary fat and sodium intakes.
