adult health 1 nutri exam 3
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| Absorption | the movement of digested substances into blood or lymph for transport to body cells
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| appetite | a pleasant sensatation involving a persons desire for and anticipatin of food and fluids
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| chemical degestion | the breaking down of food into molecules small enough to be absorbed
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| defecation | the elemination of undigested substances
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| digestion | a series of mechanical and chemical processes by which food is taken into the body and prepared for absorbtion into the blood and lymph for transport to the bosy cells
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| hunger | a psysiologically aroused sensations related to the bodys need for food
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| ingestion | process of taking food and liquids into the digestive tract
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| mechanical digestion | brealing down of foos components inrto smaller parts by chewing mixing churning in prerparation for chemical digestion
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| nausea | an unpleasent feeling of sickness w/ urge to vomit
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| Nutrition | thye derjies of prjocesses vy whivh a perspn takes in nuteients and assimialres and uses then ti majintain vosy stissuye proinote growth and prosviode energy
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| propulsion | the movement of food alimentary canal by peristalsis
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| thrist | a desire for fluid or the dry sensation resulting from a lack of or need for water
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| vomiting | the forceful ejection of stomach contents through the mouth
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| assessment | A nutrition assessment is an in-depth evaluation of both objective and subjective data related to an individual's food and nutrient intake, lifestyle, and medical history.
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| Elements of the nutrition Assessment | The data for a nutritional assessment falls into four categories: anthropometric, biochemical, clinical, and dietary.
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| anthropometric, | Anthropometrics are the objective measurements of body muscle and fat. They are used to compare individuals, to compare growth in the young, and to assess weight loss or gain in the mature individual. Weight and height are the most frequently used anthrop
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| biochemical, | Laboratory tests based on blood and urine can be important indicators of nutritional status, but they are influenced by nonnutritional factors as well. Lab results can be altered by medications, hydration status, and disease states or other metabolic proc
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| clinical, | Clinical data provides information about the individual's medical history, including acute and chronic illness and diagnostic procedures, therapies, or treatments that may increase nutrient needs or induce malabsorption. Current medications need to be doc
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| dietary. | There are many ways to document dietary intake. During a nutrition interview the practitioner may ask what the individual ate during the previous twenty-four hours, beginning with the last item eaten prior to the interview. Practitioners can train individ
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| dietary.data con. | Food frequency questionnaires are used to gather information on how often a specific food, or category of food is eaten. The Food Guide Pyramid suggests portion sizes and the number of servings from each food group to be consumed on a daily basis, and can
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| dietary.data con | During the nutrition interview, data collection will include questions about the individual's lifestyle—including the number of meals eaten daily, where they are eaten, and who prepared the meals. Information about allergies, food intolerances, and food a
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| Evaluation | After data are collected, the practitioner uses past experience as well as reference standards to assimilate the information into an assessment that provides an understanding of the individual's nutritional status. The practitioner uses the anthropometric
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| Evaluation | anthropometric data to assess ideal and desirable weight, as well as skinfold measurements to determine body fat. Height, weight, and age are plugged into the Harris-Benedict equation to determine calorie and protein needs. Using the clinical, biochemical
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| measurement of obesity | (blank)
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| ? 2.1. used to identify excessive adipose tissue | BMI
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| BMI = | BMI = Weight (kg)/Height (2) squared (m2)
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| Normal = BMI | Normal = BMI 18.5-24.9 kg/m(2)
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| Overweight = BMI | Overweight = BMI 25-29.9 kg/m(2)
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| Obese = BMI | Obese = BMI >30 kg/m(2)
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| Morbidly obese = BMI | Morbidly obese = BMI > 40 kg / m (2)
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| Excess nutrition stored as ? | fat
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| Obesity = | 20% over ideal weight
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| Risk factors Obesity | Psychological Environmental Physiologic Sociocultural
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| Treatments Obesity | Behavior mod Meds surgery
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