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