Understanding Nutrition: Understanding Nutrition Flashcards


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created 6 years ago by Nhat_Vinh
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updated 6 years ago by Nhat_Vinh
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1

1.1

What is Food Choices

People select foods based on such factors as taste and convenience,

but diets based on nutrition knowledge may better support good health.

2

How people get chronic diseases.

daily food choices made over a lifetime may improve health or contribute to chronic diseases.

3

1.2

What provide nutrition

Food provides nutrition.

4

What is nutrition

substances that provide energy, structural materials, and regulating agents to support the growth, maintenance, and repair of the body’s tissues.

5

where to get the Essential nutrients

Froom foods.

6

what does organic means

contain carbon

7

What are six classes of nutrients ?

carbohydrates, lipids (fats), proteins,vitamins, minerals, and water.

8

what nutrients are are organic?

carbohydrate, lipid, protein, vitamins.

9

what nutrients are inorganic?

water and minerals

10

how energy measure

kcalories- a measure of heat energy

11

what is energy-yielding nutrients?

are carbohydrate (4 kcal/g), fat (9 kcal/g), and protein (4 kcal/g). Alcohol provides 7 kcal/g, but it is not considered a nutrient.

12

Vitamins, minerals, and water provided nutrients ?

False . they do not. they facilitate a variety of activities in the body.

13

1.4 what is Dietary Reference Intakes (DRI)

are a set of nutrient intake values used to plan and evaluate diets for healthy people.

14

what is Estimated Average Requirement (EAR)

Dự kiến Yêu cầu trung bình

defines the amount of a nutrient that supports a specific function in the body for half of the population.

15

what is Recommended Dietary Allowance (RDA)

is based on the EAR and establishes a goal for dietary intake that will meet the needs of almost all healthy people.

16

What is Adequate Intake (AI) ?

Dua vao day du

serves a similar purpose when an RDA cannot be determined.

17

What is Estimated Energy Requirement (EER)

defines the average amount of energy intake needed to maintain energy balance, and Acceptable Macronutrient

18

What is Distribution Ranges (AMDR)

Phạm vi phân phối

define the proportions contributed by carbohydrate, fat, and protein to a healthy diet. Carbohydrates should consist of 45 to 65 percent of kcalories, fat 20 to 35 percent, and protein 10 to 35 percent.

19

What is Tolerable Upper Intake Level (UL)

Muc co the chiu duoc

establishes the highest amount that appears safe for regular consumption.

20

What is Malnutrition

develops when people get too little (undernutrition), too much(overnutrition), or an imbalance of energy or nutrients.

21

What are Four nutrition assessment

  1. historical information on diet and health,
  2. anthropometric measurements,
  3. physical examinations,
  4. laboratory tests.
22

What is primary deficiency

Thieu hut chinh

caused by an inadequate intake of a nutrient

23

What is a secondary deficiency

  1. caused by a condition that reduces absorption,
  2. accelerates use,
  3. increases excretion,
  4. destroys the nutrient.
24

What is subclinical deficiency

A deficiency in the early stages, before the outward signs have appeared.

25

Which of the following would constitute a cohort research design?

Researching a group of individuals who eat low-fat diets over a two-year time frame to determine the possible long-term effects of low-fat diets.

26

Anthropometric data is collected in order to:

compare measurements to standards specific for each gender.