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Test 1 Nutrition
| Question | Answer |
|---|---|
| Active involvement in behaviors or programs that advance positive well-being. | Health promotion |
| The sum of the processes involved with the intake of nutrients as well as assimilating and using them to maintain body tissue and provide energy; a foundation for life and health | nutrition |
| the body of science, developed through controlled research, that relates to the processes involved in nutrition- internationally, clinically, and in the community | nutrition science |
| management of diet and the use of food; the science concerned with the nutrition planning and preparation of foods | Dietetics |
| a professional dietitian, accredited with an academic degree of undergraduate or graduate study program, who has passed required registration examinations administered by the American Dietetic Association | Registered dietitian (RD) |
| a state of optimal, mental, and social well-being; relative freedom from disease or disability | health |
| Absence of disease | Health |
| who carries the major responsibility of nutrition care in patients and clients | the health care professional |
| To be realistic within the concepts of change and balance, the study of food, nutrition, and health care must focus on | health promotion |
| ____ seeks the full development for all persons | Wellness |
| what implies a positive dynamic state motivating a person to seek a higher level of function | Wellness |
| What movement continues to be a fundamental response to the health care system's emphasis on illness and disease and the rising costs of medical care. | Wellness movement |
| In what year and what have focused on lifestyle and personal choice in helping persons and families develop plans for maintaining health and wellness | 1970s and Holistic health and health promotion |
| who continues to focus on the nation's main objective of positive health promotion and disease and prevention. | USDHHS, healthy people 2010 |
| USDHHS stands for what | US department of health and human services |
| In the report's specific nutrition objective, a major theme throughout the report is the encouragement of what 3 things | 1- healthy choices in diet 2- weight control 3- other risk factors for disease |
| what approach to health involves identifying risk factors that increase a person's chances of developing a particular health problem | preventive approach |
| what approach to healthy only attempts change when symptoms of illness or disease already exist | traditional approach |
| what approach has little value for lifelong positive health. Major chronic problems may develop long before signs become apparent | traditional approach |
| what is a necessity of life | food |
| assessing what and identifying what are primary activities in the development of a health care plan | patient's nutritional status and nutrition needs |
| a lifetime of good nutrition is evidenced by what 4 things | 1- well developed body 2- height 3- good muscle development |
| if a person has good nutrition, the skin will be ___ and hair is _____ and eyes are _____ | smooth and clear glossy clear and bright |
| if appetite, digestion, and elimination are normal is what | a person has good nutrition |
| If a Pt. is mentally and physically alert and have a positive outlook on life, they are more than likely to be | well nourished |
| a well nourished person will have a higher chance than a undernourished person at what | resist infection |
| what 3 basic functions must food perform | 1- provide energy 2- build tissue 3- regulate metabolic processes |
| what food provides energy | carbs |
| what food builds tissue | protien |
| Metabolism refers to | the SUM of all body processes that accomplish the 3 basic life-sustaining task. |
| energy, or stored carbs in muscle tissue and liver | glycogen |
| how is human energy measured | heat units called kilocalories |
| each gram of carbs consumed yields 4kcal of body energy | 4 |
| where do dietary fats come from | animal and plant sources |
| what provides the body with its secondary system form of energy | dietary fats |
| dietary fats yield ___ kcal for each gram consumed | 9 |
| in a well balanced diet, fats should provide no more than of the total kcal | 20-35% |
| what source provide unsaturated fats and a max of __% from saturated fats | plants, 10% |
| the body may draw from ___ to obtain necessary energy when the supply of fuel from carbs and fats is insufficient | dietary or tissue protein |
| proteins yield ___ kcal for each gram consumed | 4 |
| protein fuel factor is | 4 |
| the recommended intake of each energy yielding nutrient, as a percent of total calories | carbs 45-65 fat 20-35 protein 10-35 |
| What is the primary function of protein | tissue building |
| what does dietary provide | amino acids |
| the building blocks necessary for constructing and repairing body tissues | amino acids |
| __ is a constant process that ensures growth and maintenance of a strong body structure and vital substances for tissue functions | tissue building |
| vitamins and minerals are nutrient that | regulate many body processes |
| two major mineral ___ & ___, participate in building and maintaining bone tissue | calcium and phosphorus |
| key mineral ___ which contributes to building the oxygen carrier hemoglobin in rbc | iron |
| water and fiber also function as | regulatory agents |
| ___ is the fundamental agent for life itself, providing essential base for all metabolic processes | water |
| _____ helps regulate the passage of food material through the gastrointestinal tract and influences the absorption of various nutrients | dietary fiber |
| Optimal nutrition means that a person receives and uses substances obtained from a ___ &___ diet of carbs, fats, proteins, minerals, vitamins, and water in ___ | varied and balanced. ideal amounts |
| ___ refers to a condition caused by improper or insufficient diet | malnutrition |
| On average, someone receiving less than the desired amounts of nutrients has a greater risk for __&__ than someone receiving the appropriate amounts | physical illness and compromised immunity |
| the sum of all chemical changes that take place in the body by which it maintains itself and produces energy for its functioning | metabolism |
| products of various reactions are called | metabolites |
| a polysaccharide, the main storage form of carbs, largely stored in the liver and to a lesser extent in muscle tissue | glycogen |
| the general term calorie refers to a unit of heat measure and is used alone to designate the small calorie. | kilocalorie |
| a KCal is the measure of heat necessary to raise the temp of | 1000g (1L) of water 1C |
| nitrogen-bearing compounds that form the structural units of protein. After digesting, they are available for synthesis of specific tissue proteins | amino acids |
| signs of more serious malnutrition appear when nutritional ____ are depleted and nutrient and energy intake is not sufficient to meet day to day needs or added metabolic stress | reserves |
| some persons may be in a state of ___, which results results from excess ___ and __ intake over time. Another form of malnutrition | overnutrition |
| most of the ___ countries of the world have established standards for the major ___ | developed. nutrients |
| standard references serve as a reference for ___ levels of ___ to meet the known nutrition needs of most healthy population groups | intake. essential nutrients |
| In the US, these standards have been updated and reorganized and are now called | Dietary reference intakes (DRIs) |
| the recommended dietary allowances (RDAs), published by the National Academy of Sciences, has been the authoritative source setting standards for the __ amounts of nutrients necessary to protect almost all persons against the risk for nutrient deficiency | minimum |
| the RDAs set a goal for | good nutrition |
| RDAs standards are revised and expanded every _ to _ years to reflect increasing scientific knowledge and social concerns about nutrition and health | 5-10 |
| both public awareness and research attention have shifted to reflect an increasing emphasis on nutrient requirements for ___ optimal health within the general population, as opposed to only preventing disease | maintaining |
| to interpret and apply sound nutrient standards, health care workers need practical food guides to use in ___ and __ with persons and families | nutrition education and food planning |
| My pyramid food guidance system was released in ___ by the USDA, and provides the public with a valuable ____ tool. | 2005. nutrition education tool |
| what is DRIs | Dietary reference intakes |
| nutrient recommendations for each gender and age group that can be used for assessing and planning diets for healthy populations | DRI |
| what is RDA | recommended dietary allowances |
| allowances of nutrients and energy intake for population groups according to age and sex, with defined weight and height | RDAs |
| a visual pattern of the current basic five food groups, arranged in a pyramid shape to indicate proportionate amounts of daily food choices. | myPyramid |
| the goal of __ is to promote physical activity, proportionality, moderation, and gradual improvements | food pyramid |
| ___ were issued as a result of growing public concerns beginning in the ___. Investigations studying hunger and nutrition in the US | dietary guidelines for americans, 1960s |
| the dietary guidelines are based on our developing alarm about ___ in ___ population and changing food environment | chronic health problems. aging |
| the dietary guidelines promote _ focus areas | 9 |
| the current guidelines continue to serve as a useful general guide for ___ dietary and lifestyle choices that reduce the risk for chronic disease | promoting |
| can any guidelines guarantee health or well being. | no |
| people differ widely in their food needs and preferences, these general statements help people evaluate their _____ and move toward general __ | food habits. improvements |
| good food habits based on ___&__ can help build sound, healthy bodies | moderation and variety |
| regardless of the type of food guide or recommendations used, health care professionals must remember that food patterns vary with | individual needs tastes habits living situations energy demands |
| persons who eat nutritionally balanced meals, spread fairly evenly throughout the day, __ can work more efficiently and sustain a more even energy supply | usually |
| our food environment has been rapidly changing in ___ years | recent |
| american food habits may have deteriorated in some ways. WHy | heightened reliance on fast, processed, prepackaged foods |
| despite a plentiful good supply, surveys give ___, even among hospitalized patients | evidence of malnutrition |
| nurses and other health care professionals have an important responsibility to observe patients food intake ___ | carefully |
| americans are being selective about what they eat. guided by the ___&__ ____ nutrition labels, shoppers choices indicate an increased awareness of nutritional awareness. | food and drug administration |
| what are the 5 groups of the pyramid | grains vegetables fruits milk meat & beans |
| Many drugs have potentially __ side effect | dangerous |
| some drugs can interact with ___ in food to cause these and other side effects | nutrients |
| the key to developing a complete medical plan is to know | what drugs are influenced by nutrients |
| Hunger and malnutrition among the poor, especially in the growing number of __, including _ | homeless mothers with young children |
| the estimated 9 million children in the US receive emergency food services each yr. Malnourished children are at risk for __ __ and __ __ which often have lasting effects on __ development | stunted growth infection and disease intellectual |
| in 2005, the prevalence of food insecurity was substantially higher in households headed by _ mothers and in _ americans and _ households | single african hispanic |
| Variety. Limit intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol | Adequate Nutrients within calorie needs |
| balance calories. Increase physical activity | weight management |
| regular physical activity. least 30 minutes of moderate-intensity physical activity | physical activity |
| sufficient variety of sufficient amount of fruits and vegetables while staying within energy needs | food groups to encourage |
| _ percent of calories from saturated fatty acids and less than _ mg/day of cholesterol, and keep trans and fatty acid consumption as low as possible | 10% 20-35% |
| DASH eating plan | carbs |
| consume less than ___mg (approx _ tsp of salt) of sodium per day. | 2,300 mg 1 tsp |
| potassium rich foods | fruits and vegetables |
| alcohol should be drank in | moderation |
| best to avoid microbial food-borne illness | clean hands |
| the focus of the 9 focus areas included in the | dietary guidelines for americans, 2005 |
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