Week Ten basic Need: Nutrition

Question 1

A clinical syndrome / eating disorder with both physical and psychological components that involves the pursuit of thinness through starvation

Answer 1

Anorexia

Question 2

Measurement of various body parts determine nutritional and caloric status, muscular development, brain growth, another parameters

Answer 2

Anthropometry

Question 3

The energy needed at rest to maintain life sustaining activities, breathing, circulation, heart rate, temperature period for a specific period of time

Answer 3

Basal metabolic rate

Question 4

If KCAL meat demands weight is ?

Answer 4

Stable

Question 5

If KCAL exceeds demand weight is?

Answer 5

Gained

Question 6

If KCAL is less than demands?

Answer 6

Weight is lost

Question 7

Condition occurring when the body excretes more nitrogen than it takes in

Answer 7

Negative nitrogen balance

Question 8

Foods that contain elements necessary for bodily function, including water, carbohydrates, proteins, fats, vitamins, and minerals

Answer 8

Nutrients

Question 9

Abnormal increase in the proportion of fat South, mainly in the visceral and subcutaneous tissues of the body

Answer 9

Obesity

Question 10

The intake of hydrogen is greater than the output

Answer 10

Positive nitrogen balance

Question 11

The average needs of an of 98% of the population, not the exact needs of individuals

Answer 11

Recommended dietary allowances, RDA, d r i

Question 12

Each carbon in the chain has two attached hydrogen atoms

Answer 12

Saturated fat

Question 13

What are factors which influence the caloric requirements of an individual

Answer 13

1) age
2) body massage
3) gender ( males have increased caloric needs)
4) fever
5) starvation
6) menstruation
7) illness
8) injury
9) infection
10) activity level
11) thyroid function

Question 14

Identify factors that influence a person’s eating pattern

Answer 14

1) lifestyle
2) gender
3) economic
4) cultural
5) personal beliefs
6) medication and therapies
7) personal preference
8) health
9) religion
10) alcohol use
11) psychological factors

Question 15

List us dietary guidelines for Americans and explain their importance in health promotion

Answer 15

1) provide average daily consumption guidelines for the five food groups, grains, vegetables, fruits, dairy products, and meats for Americans over age of 2 years
2) adopt a healthy eating pattern at an appropriate calorie level with a variety of nutrient dense foods and beverages among all the food groups
3) maintain body weight in a healthy range
4) encourage physical activity and decrease sedentary activities
5) encourage eating of fruits, vegetables, whole grain products, seafood, and fat-free or low-fat milk
6) eat a variety of proteins, including lean meats, Seafood, poultry, eggs, legumes, nuts, seeds, and soy products
7) limit saturated fats and trans-fats, consuming less than 10% of calories per day from saturated fats
8) limit added sugar or sweeteners so that less than 10% of calories are from added sugars
9) consume less than 2,300 mg of sodium per day
10) choose and prepare foods with little salt and eat potassium rich foods
11) limit intake of alcohol to moderate use, one drink daily for women, and two drinks daily for men
12) practice food safety to prevent bacterial foodborne illness. Use food safety principles of clean, separate, cook and chill

Question 16

State the caloric yield per gram of carbohydrates, fats, protein and alcohol

Answer 16

Carbohydrates for kcals per gram
FATZ 9 kcals per gram
Proteins 4 kcals per gram
Alcohol 7 kcals per gram

Question 17

Describe the important functions of each proteins, fat, carbohydrates

Answer 17

Proteins: essential for growth, maintenance, and repair of body tissues

Fats: the most calorie-dense nutrient

Carbohydrates: main source of energy in the diet

Question 18

What is the main source of energy in the diet

Answer 18

Carbohydrates

Question 19

What is the most calorie-dense

Answer 19

Fats lipids

Question 20

What is essential for growth, maintenance, and repair of body tissues

Answer 20

Protein

Question 21

Identify food sources for carbohydrates

Answer 21

Pasta bread legumes beans fruits

Question 22

Consists of many monosaccharide molecules joined together examples are starch glycogen and

Answer 22

Polysaccharide

Question 23

Table sugar is what kind of sugar

Answer 23

Sucrose a disaccharide

Question 24

Identify food sources for fats

Answer 24

Saturated fats meat poultry full fat dairy products, tropical oils, shellfish, crab

Unsaturated fats olive oil peanuts canola oil avocado

Trans fats processed and prepared foods Donuts cookies pies

Question 25

What do complete proteins contain

Answer 25

Contain all of the nine essential amino acids in the correct proportions to maintain tissues and Sport body structures, most animal proteins such as meat fish poultry cheese eggs soy protein

Question 26

Sources of incomplete proteins which lack of one or more essential amino

Answer 26

Cereal, legumes, vegetables

Question 27

Pairs of incomplete proteins that, when combined, Supply total amount of protein provided by complete protein sources

Answer 27

Complementary proteins

Question 28

__________________reflects the status of protein nutrition in the body

Answer 28

Nitrogen balance

Question 29

________________________required for growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing

Answer 29

Positive nitrogen balance

Question 30

______________________is the result of body tissue destruction or loss of nitrogen containing bodily fluids, nutrition during this period needs to provide nutrients to put patients into positive balance for healing

Answer 30

Negative nitrogen balance

Question 31

______is the element that distinguishes protein from carbohydrates

Answer 31

Nitrogen

Question 32

The body uses__________to build, repair, and replace body tissues

Answer 32

Nitrogen

Question 33

State data indicative of protein deficiency

Answer 33

1) stunted growth 2) muscle wasting, decreased reflexes 3) swollen limbs, face, and gums 4) abnormal weight 5) cracked lips / swollen tongue 6) mental apathy, looks tired 7) eyes pale / dry 8) brittle, pale nails 9) patchy, scaly skin 10) bruises 11) sores that don't heal

Question 34

Identify events or stages during a normal life cycle when protein intake needs to be increased

Answer 34

Protein requirements during lactation are greater than those required during pregnancy

Question 35

Organic compounds not manufactured by the body that are required in small amounts

Answer 35

Vitamins

Question 36

Water soluble vitamins

Answer 36

Vitamin C, B complex vitamins, folate/choline

Question 37

______________ vitamins are easily absorbed in the small intestine, excess amounts are excreted easily in the urine

Answer 37

Water soluble vitamins

Question 38

___________access not excreted, rather stored and can be toxic, kidney damage hair loss and double vision can occur

Answer 38

Fat soluble vitamins

Question 39

Which vitamins are fat soluble

Answer 39

A, d, e, k

Question 40

Vitamin A, vitamin D, vitamin E, vitamin K are all examples of__________vitamins

Answer 40

Fat soluble

Question 41

Problems that can occur when access fat soluble vitamins are stored and become toxic

Answer 41

Kidney damage, hair loss, double vision

Question 42

__________inorganic elements essential to the body as catalysts and biochemical reactions originated from the Earth's crust

Answer 42

Minerals

Question 43

What are minerals?

Answer 43

Inorganic elements essential to the body as catalysts in biochemical reactions, originated from the Earth's crust

Question 44

Role of minerals in the body

Answer 44

1) play a role in structure of teeth and bones 2) assisting regulation of bodily fluid balance 3) involved in normal muscle relaxation and functioning

Question 45

Describe the role of the dietitian in assisting a patient to meet the need for nutrition

Answer 45

They are 1) registered 2) design therapeutic diets based on individual needs 3) supervised meal preparation 4) educates

Question 46

Identify essential data to be collected during a nursing history when assessing the patient's ability to meet the need for nutrition

Answer 46

1) observe physical status, food intake, food preferences, weight changes, response to therapy, ask about values, beliefs, attitudes regarding nutrition and food, access family traditions and rituals related to food, cultural values and beliefs, and nutritional needs 2 ) anthropometry- a measurement system of the size and makeup of the body 3) laboratory in biochemical tests 4) diet history and health history 5) physical examination 6) dysphasia, be aware of warning signs for dysphasia 7) ability to obtain food 8) identify patient at risk for malnutrition in those with actual poor nutrition status 9) activity level

Question 47

What are laboratory and biochemical tests to be collected during an nursing history when assessing a patient's ability to meet the need for nutrition

Answer 47

1) albumin, a blood test used to assess protein levels in body 2) prealbumin, a blood test used to assess protein levels in the body but it's more sensitive than an albumin test because if it's short half-life 3) hemoglobin 4) electrolytes 5) urine specific gravity 6) serum transferrin 7) serum albumin 8) serum prealbumin

Question 48

What does the diet history focus on

Answer 48

The diet history focuses on a patient's obitual intake of food and liquids and includes information about preferences, allergies, and other relevant areas such as the patient's ability to obtain food

Question 49

Information about the patient's _________________determine the energy needs and Compare food intake

Answer 49

Illness / activity level

Question 50

State the normal serum albumin level

Answer 50

3.5-5 gm/ dL

Question 51

State the normal serum prealbumin level

Answer 51

17-40mg/dL

Question 52

What is biochemical data to be collected during an nursing assessment of nutrition basic needs

Answer 52

1) hemoglobin 2) electrolytes 3) urine specific gravity 4) serum transferrin 5) serum albumin 6) serum prealbumin

Question 53

What does transferrin do in the body

Answer 53

Binds/ carries oxygen

Question 54

Types of vegetarian diets ovo-lacto vegetarian

Answer 54

Excludes all meat, Seafood, poultry but includes eggs and Dairy

Question 55

Types of vegetarian diets lacto vegetarian

Answer 55

It's Foods meat, fish, poultry and eggs, as well as foods that contain them. Dairy products, such as milk, cheese, yogurt and butter, are included

Question 56

Types of vegetarian diets ovo vegetarian

Answer 56

Excludes meat, poultry, seafood and dairy products, but allows eggs