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Food & nutrition
Game
| Term | Definition |
|---|---|
| What is nutrition? | Nutrition is the study how food and it component interact with the body to support growth, development, and maintenances. |
| Nutrition undergoes the process of | Digestion Absorption Transport Metabolism and Excretion |
| What is food ? | Food is any substance consumed by living organisms to provide energy and essential nutrients or growth, repair and maintenance |
| That primary source of energy are | Carbohydrates, fat , protein, vitamins, minerals and water |
| The basic principles of nutrition are | 1) adequacy 2) balance 3) caloric control 4) nutrient density |
| ____ are evidence-based recommendations provide by health authority to promote good health and prevent chronic disease | Dietary guidelines |
| _____ provide guidelines on what to eat, how much to eat, and how to achieve a balance diet | Dietary guidelines |
| _____ are specific guidelines related to the intake of a particular nutrient, vitamins, and minerals | Nutrition recommendations |
| Nutritional recommendations can be vary depending on a specific factors such as ____ ,____ , ____ and ____ | Sex, age , activity level or lifestyle and health condition |
| ____ is an evaluation process used to determine an individual nutrition status and need | Nutritional assessment technique |
| Nutritional assessment technique include | 1) clinical assessment 2) anthropometric measurements 3) functional assessment 4) dietary assessment 5) biochemical assessment |
| _____ is a nutritional assessment that is used in measurements of an individual height, weight, body mass index, waist circumference, skinfold thickness, and the body composition ( muscles mass, fat mass) | Anthropometric measurements |
| _____ is a test that help to identify any nutrient deficiency or imbalance | Biochemical assessment |
| _____ assess the physical signs and symptoms related to nutrition such as brittle nail, dry skin, loss hair , poor wound healing and bruishing, gastrointestinal disorder or metabolism disorder | Clinical assessment |
| Gathering information from the individual about their dietary intake ( appetite , tastes changes or difficulties allergic, food tolerance and dietary habit | Dietary assessment |
| Assessment of the Physiological function related to nutrition , such as digestive function , nutrient absorption and energy metabolist | Functional assessment |
| The collection of an individual blood , urine , bio fluid samples may be analyzed to asses specific nutrient level, such as irons, vitamin D, or cholesterol | Biochemical assessment |
| A test that carryout to indicate nutrient deficiencies or excesses, as well as certain medical condition | Biochemical assessment |
| The principles of nutrition is to | Guide individual and healthcare professionals in making informed dietary choices. |
| ____ evaluate an individual nutrient intake, status , and overall health | Nutritional assessment technique |
| Nutrition plays a crucial roles in ______ and _____ overall health and _____ | Maintaining , promoting and well-being |
| Which nutrient are required in large quantities to provide energy and support growth. | Macronutrients |
| Which nutrient are required in smaller amount for various physiological functions | Micronutrients |
| The primary source of energy for the body are | Macronutrients |
| Examples of macronutrients are | Carbohydrates , fat, and protein |
| _____ are the main source of energy | Carbohydrates |
| Carbohydrates provide ____, which fuels the ____, _____, and other organ | Glucose, brain, muscles |
| The main types of carbohydrates are | Simples carbohydrates Complex carbohydrates |
| Example of simples carbohydrates are | Sugar and fruits |
| Function of carbohydrates are | - play a role in maintaining intestinal health and promoting satiety - they are the main sources of energy - the provide glucose, which help to fuels the brain, muscles and other organ |
| _____ are essential for growth , repair, and maintenance of the body tissues | Protein |
| The building blocks of protein are | Amino-acid |
| Amino acid are classified as | Essential and non-essential amino acid |
| Functions of proteins | - enzyme production - transportation of molecules - antibody formation - hormones synthesis - cell signaling - immune function |
| Function of fat | - hormones production - concentrated source of energy and play a vital role in cell structure - insulation |
| Fat are essential for | Absorption of fat-soluble vitamins and provide cushing for big organ |
| Fat can be classified into | - saturated - unsaturated - trans fat |
| Saturated fat are found in ______ and _____ | Red meat and dairy product |
| Effect of saturated fat are | Can raise cholesterol level and and increase the risk of heart disease |
| Unsaturated fats can found In ____ and ____ have being shown to ____ | Plant and fish , to lower the risk of cardiovascular disease |
| ____ are needed in small quantity to provide energy for various Physiological function | Micronutrients |
| Examples of micronutrients are | Vitamin, and minerals |
| Organic compounds that are essential for various biochemical reactions in the body | Vitamins |
| Vitamin are classified into two categories | 1) water-soluble vitamins 2) fat-soluble vitamins |
| Examples of water-soluble vitamins are | Vitamin B complex and Vitamin C |
| Examples of fat solution vitamins are | Vitamin A, D, E, and M |
| Water-soluble vitamins such as ____, ____,and ____ they are involved in ____ | Thiamine Niacin Riboflavin Energy production and metabolism |
| What is the function of water-soluble vitamins ? | They are involved in energy production and metabolism. They are not stored in the body and need to replenish regular through diet |
| ____ are inorganic compounds that required for numerous physiological functions and cellular function | Minerals |
| Minerals are classified as | Macro minerals and Trace minerals |
| Example of macrominerals are | Calcium , chloride , potassium, phosphorus, magnesium, sodium |
| Example of trace minerals are | Iron, iodine, zinc, copper, selenium |
| The body mineral requirements can be vary depending on ____, ____, and ____ | Age, gender, and individual health condition |
| Carbohydrates are found in ____ | Fruits Vegetables Whole grain Legumes |
| Protein are present in animal product like ___ as well as plant-based sources such as ___ | Meat, poultry, fish, eggs, dairy, beans, lentils , tofu, and tempeh |
| Fat can be obtain from ____ | Avocados Nuts Seeds Olive oil and Fatty fish |
| Water-soluble vitamins can be found in ____ | Legumes Vegetables Fruits Whole grains Fortified product |
| Fat-soluble vitamins are found in animal and plant source such as | Eggs , liver and dairy for animal while Carrot , sweet potatoes and spinach from plant |
| Mineral can be obtain from various sources such as | Dairy product, leafy green vegetables , meat , fish, nuts and seed |
| ____ occure when the body does not recieve enough essential nutrients to function properly | Nutritional deficiency |
| Irons deficiency can lead to | Anemia Fatigue Weakness and Impaired cognitive |
| Function of iron | Aid in the production of hemoglobin which carries oxygen in the blood |
| Lack of vitamin D can cause | Rocket in children and steoporosis in adult |
| Function of vitamin D | - essential for bone growth - immune system function and - absorption of calcium |
| Function of vitamin B12 | Formation of red blood cells and proper neurological function |
| Vitamin B12 deficiency can lead to | - anemia - fatigue - memory loss - nerve damage |
| Function of vitamin C | - important for immune system function - collagen production and - iron absorption |
| Lack of vitamin C can result to | - scurvy - weakness - bleeding gum - poor wound healing |
| Function of iodine | - essential for the production of thyroid hormones, which regulate metabolism |
| Deficiency of iodine can lead to | - goiter - hypothyroidism and - impaired brain development in infant |
| Function of calcium | - for strong bone and teeth - muscles function and - nerve transmission |
| Inadequate or deficiency of calcium can lead to | - weakness of bone - increase risk of fracture - steoporosis |
| Function of zinc | - involve in numerous enzymatic reaction and is important for immune function - wound healing - DNA synthesis |
| Zinc deficiency can lead to | - growth retardation - impaired immune function - delayed in sexual maturation |
| Function of vitamin A | - essential for vision - immune function and - cell growth |
| Lack of vitamin A can cause | - blindness - increase susceptibility to infection and - impaired growth and development |
| Function of folate | - necessary for DNA synthesis - cell division |
| Deficiency of folate can lead to | - anemia - neutral tube defect in infact - increase risk of cardiovascular disease |
| Function of magnesium | - for muscles and nerve function - blood sugar regulations - bone health |
| Deficiency of magnesium | - can lead to muscles cramp - fatgue and - irregular heart beat |
| Types.of nutritional deficiency are : | - iron deficiency - magnesium deficiency - iodine deficiency - zinc deficiency - vitamin A, C, D deficiency - vitamin B12 deficiency - calcium deficiency |
| Remedies for nutritional deficiency are | - eat a balance diet - take supplement - increase intake of a specific nutrient - fortified food - seek professional advise - be mindful of food preparation method - limit process food - consumed fermented food - stay hydrated and regular e |
| ____ is a cooking technique of quickly cooking food in a small amount of fat or oil over high heat | Sautering |
| Cooking food directly over an open open flame or heat source | Grilling |
| ___ is a technique involve cooking food in an oven at high heat, which result in a crispy exterior and a moist interior | Roasting |
| A dry heat cooking method that uses an oven to cook food | Baking |
| Cooking food in a liquid at a high temperature | Boiling |
| Method involved cooking food by allowing steam to circulate around it | Streaming |
| Cooking food by submerging it in hot fat or oil | Frying |
| Method involve briefly immersing food in boiling water | Blanching |
| ___ involve soaking food in a mixture of oil, acid ( like vinegar or citrus juice ) herbs and spices to enhance It flavour and texture | Marinating |
| Food preparation technique are | - sautering - Grilling - Roasting -baking - boiling - steaming - braising - frying - blanching - marinating |
| Food production technique include | - canning - freezing - vacuum packing - dyhydration - fermentation - smoking Pasteurization - homogenization - irridiation - fortification |
| _____ involve adding vitamins, minerals , or other nutrient to food to enhance It nutritional value | Fortification |
| Method involved in exposing food to joking radiation to kill bacteria, insect , and parasites | Irradiation |
| A mechanical process that break down the fat particles in food to prevent separation and create a uniform texture | Homogenization |
| A technique involve heating food to s specific temperature to ok or inactive harmful microorganisms while maintaining it sensory qualities | Pasteurization |
| _____ involve the conversation of carbohydrates to alcohol , organic acid , or gases by yeast or bacteria | Fermentation |
| Method involved removing the water content from food to inhibit the growth of micro-organism | Dehydration |
| ____ involve removing air from a package and sealing it to prevent spoilage | Vacuum packing |
| ____ involve lower the temperature to freeze food quickly , which up to preserve it | Freezing |
| ___ involve preserving food by sealing it in containers ( cans , jars ) and subjecting it to heat | Canning |
| Food processing technique are | - milling - grinding - blending - emulsifying - fermentation - pasteurization - homogenization - extrusion - drying -curing |
| ____ involve forcing a mixture of ingredients through a die to create a specific shape or texture | Extrusion |
| Removing moisten from food to inhibit the growth of micro-organism | Drying |
| The processing of preserving food through the used of salt, sugar , or nitrate | Curing |
| ___ is the process of combining two immiscible substance, such as oil and water , using an emulsit | Emulsification |
| ____ involve combining multiple ingredients together to create a smooth and consistent mixture | Blending |
| The process of grinding grain into flour or meal using industrial machinery | Milling |
| The process by which food is broken down into smaller component that be absorbed by the body is called | Digestion |
| In the small intestine carbohydrates are broken down into | Simples sugar |
| In Small intestine protein are broken down | Amino acid |
| Fat are broken down by the small intestine into | Fatty acid and glyceral |
| Function of larges intestine | Responsible for absorption of water and electrolyte while also providing an environment for beneficial bacteria that aid in the breakdown of indigestible fibers |
| _____ is the sum of the chemical process that occurs within the body to convert food into energy that can be used by cells | Energy metabolism |
| The energy that derived from carbohydrates , proteins and fat is used for various Physiological process such | Cellular respiration Thermogenesis and Physical activities |
| Carbohydrates are broken down into ____, which can either be used immediately or stored as _____in the _____ and ____ for later head | Glucoses , glycogen, liver and muscle |
| When the body required energy , stored glycogen is converted back into ____ | Glucose |
| If glycogen stores are depleted or exhausted, what will happen to the body | The body will start to break down fat into fatty acids, which are converted into ketone bodies and can be used as an alternative energy source |
| _____ can also be used as an energy source when carbohydrates and fat stores are insufficient | Protein |
| ____ are the most concentrated form of energy storage in the body and are primary used during prolong period of fasting or intense physical activity | Fat |
| _____ play a crual role in the regulation of energy balance in body | Hypothalamus |
| Function of the hypothalamus in energy regulations ? | 1) it control hunger and satiety 2) adjusting appetite according to the body energy needs 3) help to regulate energy balance by signaling satiety and decreasing appetite 4) leptin, hormones secreted by adipose tissue |
| An hormones produced by adipose tissue that play a crual role in the regulation of energy balance and body weight | Leptin hormones |
| ___ refers to the amount of energy that an Individual body utilized or expend over a given period of time | Energy expenditure |
| Factors that influence an individual energy expenditure or factors that affect energy expenditure are | 1) basal metabolic rate (BMR) 2) physical activities level 3) thermic effect of food (TEF) 4) hormones factors 5) age 6) climate 7) genetic 8) body composition |
| ____ is the amount of energy or calories that the body need to maintain basic Physiological function while at rest is | (BMI) basal metabolic rate |
| Factors that affect BMR ( basal metabolic rate ) are | Gender Body size Body composition and generic |
| _____ refer to energy required for the digestion, absorption , and metabolism of food . | Thermic effect of food (TEF) |
| ____ refer to the increase in metabolism rate that occurs after eating and digesting food | Thermic efft of food (TEF) |
| ___ have a higher thermic effect compared to carbohydrates and fats, as they require more energy for digestion and absorption | Protein |
| Exposure to cold temperature can increase energy expenditure through the activation of ____ | Thermogenesis |
| What types of hormones that also influence energy expenditure by regulatiing metabolic processes in the body | A) thyroid hormones B) growth hormone C) adrenaline hormones |
| Good nutrition or nutrition play a crucial role in ______ and ________ | Promoting overall health and preventing disease |
| Nutrients are essential for _____, _____, _____ and ______ | Metabolism, growth, development and cell repair |
| For the body to maintain a proper bodily functions and optimal health the body wi need a balance diet that include | Vegetables , whole grains , fruits , lean protein , and health fat |
| What can prevent obesity, type 2 diabetes, cardiovascular disease and certain types of cancer ? | A well balance diet combine with regular physical activities |
| Nutrition plays a significant role in prevention of some certain chronic disease such as | Diabetes, cardiovascular, obesity |
| A diet high in saturated and trans fat, cholesterol, and sodium can lead to ___ | High blood pressure High cholesterol level Inflammation and also increasing the risk of cardiovascular disease |
| What kind of healthy diet that help to maintain healthy blood pressure , cholesterol level , reduced inflammation, and prevent cardiovascular disease | Healthy diet such as fruits, vegetables , whole grains, lean protein and healthy fat |
| Some factors that influence obesity are | Genetic Environmental Poor nutrition or diet Lifestyle factors |
| Excessive calories intake and a diet high in sugar, unhealthy fat , and processed food , is a primary driver of ____ | Obesity |
| Vitamin C play a crual role in supporting the immune system and it function | 1) vitamin C is known for it antioxidant property 2) enhance immune cell 3) help to protect against respiratory infection such as common cold |
| A condition where an individual nutrient intake is insufficient or imbalance, leading to adverse health effects is called | Malnutrition |
| Factors that influence malnutrition include | Inadequate food intake Impaired nutrient absorption Increase nutrient requirements or chronic disease |
| Malnutrition is classified into two broad categories: | 1) undernutrition and 2) overnutrition |
| ____ occure when an individual do not obtain adequate energy and nutrient , leading to a deficiency of macronutrients and and micronutrients | Undernutrition |
| Deficiency of protein and energy can caused several health issues and complication such as | A) marasmus B) edema C) muscles wasting D) kwashiorkor |
| Gastrointestinal disorder can affect ___, ____ and ____ leading to _____ and ____ | Digestion , absorption , and utilization of nutrients leading to malabsorption and nutritional deficiency |
| What is gastrointestinal disorder ? | Is an inflammation of the gastrointestinal tract which includes the gallbladder, stomach , intestine , liver and pancreas |
| Example of gastrointestinal disorder are | - crohn disease - celiac disease - chronic pancreatitis - inflammatory bowel disease (IBD) - ulcerative colitis |
| Ways in which gastrointestinal disorder can affect nutrition ? | 1) malabsorption 2) nutritional deficiencies 3) nutritional tolerance |
| A condition that can affect any part of the gastrointestinal tract , from the mouth to anus. Causes inflammation on the small intestine and or colon | Crohn disease |
| A condition that primary affect the colon and rectum . It characterized by inflammation and ulceration of the lining of the colon | Ulcerative colitis |
| An autoimmune disorder trigger by the ingestion of gluten , a protein found in wheat , barley and rye .it causes damage to lining of the small , leading to malabsorption of nutrients | Celiac disase |
| Individual with celiac disase experience.? | 1) weight loss 2) nutrients deficiencies ( especially iron , vitamin D and B12 , folate and calcium ) 3) digestive issues like diarrhea , abdominal pain , bloating gas , constipation and nausea 3) |
| Chronic kidney disease and end-stage renal disease condition can lead to disturbance in ? | 1) electrolyte level 2) protein metabolism |
| Individual with CKD often experience | Protein-energy wasting , |
| Protein energy wasting can lead to | Muscle wasting Low body mass index Weight loss |
| How can protein energy wasting be manage on individuals with CKD ? | A restricted protein diet is often prescribe , along with adequate energy intake to prevent malnutrition |
| Example of liver disorder are | 1) cirrhosis 2) hepatitis 3) non-alcoholic fatty liver disease ( NAFLD) |
| Inflammation of the liver is cause by | Hepatitis |
| Inflammation of the liver can result to | Viral infection Alcohol abuse or Metabolic disorders |
| Hepatitis can lead to malnutrition due to decrease ______ , ______, and _____ | Decrease appetite Impaired nutrient absorption and Alter nutrient metabolism |
| Ensuring adequate nutrient intake and managing complications , such as liver failure , are crucial in the nutritional management of _____ | Hepatitis |
| A condition that characterized by accumulation of fat in the in the liver is | Non-alcoholic fat liver disease ( NAFLD ) |
| Non-alcoholic fat liver disease it commonly associated with __ | Obesity Insulin resistance and Metabolic syndrome |
| Nutritional intervention of non-alcoholic fat liver disease | 1)weight loss 2) dietary modification 3) physical activity play a significant role in managing NAFLD and preventing disease progression |
| Endocrine disorder , such as ____, ____ and ____ , can have important nutritional implications for individual affected by them | Diabetes mellitus Thyroid Disorders Adrenal disorder |
| Management of diabetes mellitus | 1) it require careful management of carbohydrates intake and 2) monitoring and controlling blood glucose levels through dietary modifications and medication are essential for individual with diabetes to prevent complications |
| Thyroid disorders such as | Hypothyroid and hyperthyroidism |
| Hypothyroidism, characterized by Low level of thyroid hormone production , can lead to ____ and ____ | Weight gain and risk cardiovascular disease |
| Hyperthyroidism , characterized by high level of thyroid hormone production can lead to or caused _____ and ____ | Increased metabolic rate and weight loss |
| Nutritional management of endocrine disorders is to ___ | Support thyroid function and maintain a healthy weight |
| Example of adrenal disorders are | Addison diseases Cushing syndrome can disrupt the production |
| Planning and implementing therapeutic diet , providing medical nutrition therapy for specific conditions , and offering nutrition counseling to patients and their families | Nutritional interventions |
| The fundamental aspect of nutritional intervention is | Planning and implementing therapeutic diet |
| ____ evaluates a patient nutritional needs, taking into account their medical history , diagnosis and current health status | Registered dietitians |
| Therapeutic diet involve ___ | Modification in nutrients composition , Portion sizes and Meal timing to meet specific dietary need |
| _____ refers to the used of specific dietary interventions to treat or manage medical conditions | Medical nutritional therapy |
| The aim of medical nutritional therapy is ? | To address the unique nutritional needs associated with various disease or disorder such as obesity , cardiovascular disease , gastrointestinal disorders and kidney disease can benefit from medical nutritional therapy |
| The goal of medical nutritional therapy is | 1) To optimize nutrient intake , 2) manage symptoms 3) improve overall health outcomes |
| An essential component of nutritional intervention that provide patients and their families with education and guidance on makings informed food choices is ___ | Nutritional counseling |
| Effective nutritional counseling session involve _____ | 1) patient nutrition knowledge 2) preference and 3) dietary habit |
| The aim of nutritional interventions is ___ | 1) to optimize nutrient intake 2) manage symptoms 3) and empower individuals to make informed food choice for long term health improvement |
| Ethical issues in nutritional counseling and education | 1) autonomy and informed consent 2) confidentiality and privacy 3) cultural sensitivity and diversity 4) conflict of interest 5) competence and continuing education |
| Legal scope of of practice for nurses in nutrition-Related care | 1) Nurse practice act and licensure 2) documentation and legal documentation 3) liability and malpractice 4) ethical and legal dilemma in end -of - life nutrition 5) collaborative practices and inter professional collaboration |
Created by:
Faith111