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NuCh 1,2,12,13,14,15
Nutrition Midterm
| Question | Answer |
|---|---|
| this is the study of the relationship to humans and food | nutrition |
| state of complete physical, mental, and social well-being, not just absence of disease or infirmity. | health |
| the chemical substances supplied by food that hte body needs for growth, maintenance, and repair. | nutrients |
| What are 6 classes of nutrients? | carbs fats proteins minerals vitamins water |
| a nutrient is called _____ if the human body requires it and cant manufacture it in sufficient amts to meet body needs. | essential |
| 3 essential vitamins are.. | vitamin A, C, & Calcium |
| nutrients not needed in the diet because the body can make them are called | nonessential |
| under most circumstances a healthy body can manufacture enough of _________ nutrients to ; in certain sutations the body can't. | conditionally |
| What is an example of conditionally essential nutrients? | arginine |
| the sum of all physical and chemical changes that takes place in the body | metabolism |
| is defined int eh physical sciences as the capacity to do work. | energy |
| food enters the body as.. ______ energy | chemical |
| What are the energy nutrients? | carbs fats proteins nutrients |
| food in animal sources | zoochemicals |
| food in plant sources | phytochemicals |
| Foods that contain zoochemicals and phytochemicals are sometimes called... | functional foods |
| are bacteria found in food that reduce the duration of acute diarrhea in children. | probiotics |
| Women's bodies normally contain more _____and less ______ than men's bodies. a. carbohydrate, protein b. fat, protein, c. protein, ash d. water, fat | b. fat, protein |
| Malnutrition occurs as a result of or part of: a. the aging process b. a low income c. infirmity d. overnutrition | d |
| which of the following is not one of the traditional groups of nutrients? a. zoochemicals b. vitamins c. minerals d. proteins | a. zoochemicals |
| An example of an energy nutrient is: a. water b. fat c. vitamins d. minerals | b |
| The health-care team member who specializes in swallowing disorders is a: a. registered nurse b. physician c. speech therapist d. medical assistant | c. speech therapist |
| Why is the body fat percentage of a women and a man? | women is 18-22% man is 15-19% |
| What are the steps of the nutritional care process? | assessment diagnosis or analysis planning implementation evaluation |
| this describes what a client has been eating. | dietary status |
| measurement that helps differentiate between a person who is heavy because of muscle mass and one is heavy because of excess fat | triceps skinfold |
| measurement obtained and can be used to monitor progress. | midarm circumerfence |
| body frame is if the digits overlap by 1 cm or more | small |
| is if the thumb and middle finger touch | medium |
| is if the gab between digits is 1 cm or more | large |
| provides information when an indibvidual is accumulating fluid in the abdominal cavity | abdominal circumference |
| when taking waist hip measures measure the waist where.. and the hips were | where it narrows where it's greatest |
| compares the person's scale weight with his or her weight underwater. | underwater weighing |
| two x-ray beams are passed through the body | dual-energy x-ray absorptiometry (DEXA) |
| how do we measure bone loss in osteopenia, osteoporosis | ultrasound bone densitometer |
| test with electrodes on the extremities that are stimulated... the greater the electrolyte content and conductivity of hte body's _____________ is compared with that of _____________. | bioelectrical impedance test fat-free mass... fat or bone |
| body electrical impedence measures... | body water, lean body mass, body fat |
| biolectrical impedence may be skewed in who? | diuretics, excessive sweating, hemodialysis, pre-menstrual edema, and alcohol consumption w/in 24 hrs` |
| Even though BMI has been used as an indicatory of obesity, it fails to distinguish.. | adipose tissue from muscle or water weight |
| What BMI is underseight? | <18 |
| What BMI is normal? | 19-24 |
| What BMI is overweight? | 25-29 |
| What BMI is Obese? | 30-39 |
| What BMI is morbidly obese? | <40 |
| Waist circumferences of more than ___ inches in men and ___ inches in women is related to increased risk of cardiovascular dz. | 40, 35 |
| Waist hip ratio great than ___ in women and ___ in men indicates problems related to obesity? | 0.8 0.95 |
| composed of 5 nutrient-based reference values use for assessing and planning diets for groups according to life-stage and gender. They are intended for healthy general population and refer to average daily intakes of one or more weeks. | dietary reference intakes DRI |
| intake that meats the estimated nutrient needs of 50% of the individuals in the defined group. used to assess or plan the intake of groups. | estimated average requirements (EAR) |
| intended for use as a goal for daily intake by individuals, not for assessing adequacy of an individuals nutrient intake. | Recommended Dietary Allowances (RDAs) |
| average observed or experimentally determined intake that appears sufficient to meet individuals in the stated group. Used if other methods lack information. | Adequate Intake (AI) |
| percentage of kcal from CHO, fat, and protein associated with reduced risk of chronic dz while providing sufficient protein | Acceptable Macronutrient Distribution Range (AMDR) |
| highest average daily intake by and individual that is unlikely to pose risks of AE . intake from food, fortified food, water, supplements | Tolerable Upper Intake Levels (ULs) |
| What is the fxn of exchange lists? | to provide food choices that necessitate minimal calculation and control the distribution of nutrients throughout the day |
| List the starch exchange of the following.. puffed cereal bread corn rice | cereal 1 and 1/2 c bread 1 slice corn 1/2 c rice 1/3 c |
| what religion does not eat any meat? | buddhism |
| Which religion prohibits meat on special occasions | catholiscism |
| Hinduists restrict... | pork, beef, fowl |
| Islam do not eta.. | pork |
| Orthodox jews do not eat | pork fish without scales or fins, dairy with meat |
| Seventh day adventists do not eat | pork, shellfish, dairy, meat broth, coffee, tea, alcohol |
| Which of the following is used to estimate the body's protein stores? a. estimate body frame size b. measure midarm circumference c. calculate BMI d. determine triceps skinfolds | b |
| which of the following is used to assess food intake would yield the most comprehensive information? a. 24 hr recall b. diet hx c. food frequency questionnaire d. food records | b |
| Which about the use of the ADA exchange lists is true? a. 2 starch exchanges can be substituted for 2 meat exchanges b. exchange lists are used to calculate an RDA c. exchange is quantity of food on particular list d. calculating exchange w/ pen/paper | c |
| Which is true of Chinese yin & yang health belief system? a. cold, or yin is balanced by hot or yang b. hot condition is flushed with lg quantities of cold h2o c. rice is considered magical & consumed @ qmeal d. yang foods are only served hot | a |
| Which of the following adheres to strict kosher regulations? a. avoiding cheese and cheese product b. eating only certain cuts of pork c. keeping separate utensils and dishes for meat and daily d. serving lobster clams, and shrimp on festive occasions | c |
| Mr. P recently widowed never grocery shopped/ cooked. Which system would offer best chance for wt loss? a. computerized diet analysis program b. myPyramid c. ADA exchange d. RDA/AI tables | b |
| 24 hr recall at health fair makes Ms. E think she should take supplements of vit & minerals. Nurse says a. 1 day diet recall is inadeqaute to base supplement b. hand recalculation should be done to verify c. RDAs are based on 50% ppl | a |
| What are some labs to monitor? | electrolytes, slbumin, total protein, Hgb, Hct, and serum osmolarity |
| What are some electrolytes to monitor? | sodium, potassium, chloride, magnesium |
| this is intended as a goal for daily intake by ind, not to assess adquacy of an ind. intake | RDA |
| this is the average observed or expiermentally defined intake by a population that appears to sustain nutrition | adequate intake |
| what is used when lacking sufficient information to set RDA? | AI |
| this the view that one's own view is best? | ethnocentrism |
| this is adopting another ones culture | acculturation |
| which religious groups don't drink alcohol? | muslim, 7th day adventism |
| which religious groups don't eat pork? | hindu, muslim, orthodox jew, 7th day adventist |
| Which religious groups have ritualistic slaughtering? | muslim, orthodox jew, meat and dairy meals |
| What is erikson's theory for young adult middle adult older adult | young adult: intimacy vs isolation middle adult: generativity vs stagnation older adult: integrity vs despair |
| involves serving as a mentor to the next generation | generativity |
| having no permanent teeth | edentulous |
| major cause of tooth loss in the older adult is... | peridontal dz |
| affects gums, gingiva, apparatus attaching the tooth to the jaw | peridontal dz |
| decrease in production of saliva | zerostomia |
| absense of hydrochloric acid in the stomach | achloryhydria |
| SIADH is associated with | inappropriate secretion of antidiuretic hormone (SIADH) |
| What RDA's/AIs for vare increased for older adults? decreased? | vitamin D and B6 Vitamins E & K |
| Should we take calcium with or without food | with food |
| inflammation of various joints often accompanied by pain, swelling, stiffness, and deformity | arthritis |
| osteoarthitis is local or systemic? RA? | local systemic |
| RA standard therapy includes | fish oil |
| What are some physiological factors contributing to anorexia of aging? | changing taste and smell delayed gastric emptying altered digestion-related hormone secretion and responsiveness |
| The RDA/AI for which of the following nutrients is increased for older adults compared to younger ones? a. Na+ b. Ca+ c. Vitamin C d. Vitamin K | b. calcium |
| the decrease in gastric acid that accompanies aging causes concern for the absorption of which of the following nutrients? a. CHO & H2O b. Fat and cholesterol c. Vitamins A & E d. Vitamin B12 & iron | d. vitamin D12 and iron |
| a nurse visiting home screens for dehydration. Which would she assess? a. temp, urine-specific gravity b. tongue, pulse, muscle strength c. skin turgor & heart and lug sounds d. I&O records | b. tongue condition, pulse, muscle strength |
| Which of the following conditions is likely to contribute to Vit D defic in elderly? a. atrophied skin, dislike milk, indoor life b. lack exercise, failed hearing/vision c. slowed peristalsis, diminshed secretion of intrinsic factor | a. atrophied skin, dislike milk, indoor life |
| old retired cook who tells clinic nurse she regrets not having had children. Which of the activities might assist her to gain generativity? a. edit cookbook b. take cooking class c. serve on meals-wheals board d. teach a recipe at local school | d. |
| 76- yr old Fractured hip of school teacher... how to calcuate BMI? a. drivers licence b. at age 50 c. supine w/ tape easure d. knee to toe calculation | b |
| 76- yr old Fractured hip of school teacher... lost 4 lb in 3 mo before surgery. Present wt is 125 lb. nurse should.. a. ask dr for appetite stimulant b. balanced nutritional supplments tid c. defer action to team converence next wk d. feeding her | b |
| 76- yr old Fractured hip of school teacher... limited mobility so providing adquate fluid intake is needed to prevent complications in ____ system a. cardio b. endocrine c. GU d. integument | c |
| What are some mild symptoms of gastric and intestinal distress? | ab pain &V diarrhea cramps |
| What are some severe symptoms of GI distress? | dehydration bloody stool neurological d/o death |
| What ingredients lower pH so bacteria can't grow? | vinegar and lemon juice |
| What temperature range will most bacteria multiply at? | 40-140 |
| What is the canning temp for low acid vegies, meat, poultry in pressure canner? | 240-250 |
| What is the canning temp for fruits, tomatoes, and pickles in waterbath canner? | 212-240 |
| What is the cooking temp to destroy bacteria. | 165-212 |
| Bacterial growth may occur at what temp? | 125-140 |
| What is the danger zone of temps? | foods held more than 2 hours in this zones between 60-125 are subject to rapid growth of bacteria & toxins |
| how do freezing temps affect bacteria? | they stop growth but allow bacteria to survive. |
| How long can raw meats be stored? poultry fish or ground meat in refrigerator? | 5 days 2 days |
| This is described as eating a food containing a large number of disease producing bacteria | food infection |
| this is the most common foodborne illness | salmonella infection or salmonellosis |
| this is transmitted by consumption of contaminated foods or contact with contaminated/infected person. | salmonella infection |
| salmonella is found in what foods? | raw eggs, milk, poultry, red meat, ground beef |
| HA, abdominal pain, diarrerhea, N&V, dehydration, feber, septicemia are all symptoms in | salmonella |
| listeria is found in | soft cheese, deli meat, burritos, ice cream |
| this may lead to miningoencephalitis or septicemia in newborns and adults and abortion in prego women. | listeria |
| echoli is found in | beef, raw milk, apple juice |
| may lead to hemorrhagic colitis (cramps, bloody diarrhea, N&V, fever) may result in hemolytic uremic failure or kidney failure | Ecoli |
| campylobacter jejuni is found in | poultry, beef, raw eggs, and water |
| this may lead to acute gastroenteritis of variable severity characterized by diarrhea, abdominal pain, malaise, feer, N&V. | Campylobactor jejuni |
| What pathogen may lead to guillain-barre syndrome? | campylobacter jejuni |
| norwalk virus | this is in raw shellfish salds, dehydrated cereals, grains, legumes, nuts |
| this may lead to N&V, diarrhea, ab pain, HA, malaise, and low-grade fever | norwalk virus |
| Staph aureus is found in | poultry, processed meats, cheeses, ice cream, mixed dishes, potato salad, spaghetti |
| this may lead to ritter syndrome an inflammatory dz in newborns characterized by pustules filled with straw-colored fluid and become crusted. | staph aureus |
| this is found in improperly canned food in large masses of food with air free center | clostridum botulinum |
| this may lead to acute bilateral cranal nerve impairment, wekaness, paralysis, double vision, dysphasia, dry mouth, N&V, constipation. | clostridum botulinum |
| this may be in food,water, human feces | typhoid fever |
| may lead to fever up to 104 for 7 days following by flat rose-colored fleeting rash, abdominal pain, anorexia, extreme exhaustion, septicemia | typhoid fever |
| this may be in emats gravies, stews in large masses of food | clostridium perfringens |
| this may lead to abdominal cramps, D&V, fever | clostridium perfringens |
| this is found int he intestinal tracts of cows, hogs, sheep and poultry | campylobacter jejuni |
| food found to be contaminated with this include raw milk, mushrooms, and hamburger. | campylobacter jejuni. |
| Campylobacter can be controlled by | keeping foods below 40 or above 140 |
| this type of bacteria can grow slowly at refrigerator temps | listeria |
| pregnant women are 20 times more likely to get this than other adults | listeriosis |
| this is the consumption of food in which bacteria have produced poisonous toxin | food intoxification |
| how is staph infected by heat? | it destroys bacteria but not toxins. |
| how do we prevent staph? | good hygiene and foods below 40 and above 140 |
| clostridum botulinum results in what dz | botulism |
| this organism is found in soils and intestinal tracts of domestic animals | clostridium botulinum |
| What organism is found in canned foods? | clostridum botulinum |
| how to preven clostridum botulinum? | boil canned foods 10 minutes before serving |
| this can withstand freezing and chlorine solutions but not high temps | norwalk virus |
| What is bovine spongiform encephalopathy (BSE)? | mad cow dz r/t infective prion a small protein that's resistant to most traditional methods and is found in brain, SC, retina, and dorsal root ganglia |
| This organism lives within, upon, or at the expense of a living host w/out providing benefit to the host | parasite |
| this si a worm that becomes embedded in muscle tissue of pigs | trichinella spiralis |
| This is when humans eat larvae or worm in pork | trichinosis |
| tapeworms are found in undercooked.. | beef portk, seafood |
| this is a parsite that is entrely dependent on nutrients inside host cell ofr metabolic/reproductive needs | virus |
| this is found in contaminated faw sewage and shellfish harvested from fecally contaminated water and poluted water | hep a |
| abrupt fever, malaise, anorexia, nausea, abdominal discomfort and janudice are all signs of | hepatitis A |
| these are the most widely encountered organism and spread by air, insect, rodents | molds |
| molds that produce mycotoxins called alatoxins that may be in peanuts or corn or cottonseed meal | aspergillus |
| what is the fxn of alkaline phoophatas | mineralizes bone |
| rate and extent to which an active drug or nutreint or metabolite enters the general circulation,permitting access to teh site of action | bioavailability |
| this is a substance added to food to increase its flavor, shelf life, characteristics such as texture, color, aroma | additive |
| this describes the relationship between a food or food component and a dz or health related condiiton | health claim |
| this describes the role of a nutrient or dietary ingredient intended to affect the sturcutre or function in humans or characterizes the documented mechanism by which a nutrient or dietary ingredient acts to maintain such function | structure/function claim |
| this means less than 0.5 grams fo fat per serving an da tiny insignificant amount of cholesterol, sodium, and sugar | free |
| this indicates 3 grams of fat per serving also low in satuared fat, cholesterol and or kilocalires | low |
| signifies less than 10 grams of fat 4 grams of saturated fat and 95 mg of cholesterol per serving | lean |
| this means 5 grams of fat 2 grams fo saturated fat and 95 mg of cholesterol per serving | extra lean |
| this denotes 1/3 fewer kcal or one half the fat of the original in no more than 1/2 the na+ of the higher na+ version | light |
| this means the item has less than 2 mg of cholesterol and 2 grams or less of atruated fat per serving | cholesterol free |
| food must contain 20% or more of the daily value for that nutrient. | high |
| denotes that one serving of a food is considered to be a good source of the vitamin, a mineral, or fiber containing 10-19% of the daily value for that particular vitamin, mineral or fiber. | good source of |
| limited number of nutrients | modular supplement |
| used when the GI tract functional and the client needsall of the essential nutrients in a specified volume | intact or polymeric formula |
| formulas are less palatable than _______ | intact feedings |
| formulas in which nutrients are easier to digest | elemental or predigested |
| nutrients that are not predigested | intact nutrients |
| this is giving a 4 to 6 hr volume of feeding soln over 20-30 minutes | intermittent feeding |
| 4-6 hour volume of feeding solution within a few minutes | bolus feeding |
| this feeding a client via a vein away from the center of the body in a line terminating in a peripheral site | peripheral parenteral nutrition (PPN) |
| fed via a central line | TPN |
| this type of feeding does not contain kcal | PPN |
| P |
Created by:
Kelly Hempeck