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Test 1 Nutrition

QuestionAnswer
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
Created by: KP1031