Diet and Nutrition Final

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1

Questionnaire about usual food intake

food frequency

2

nutrients that provide energy

proteins, fats, carbs

3

physical, mental, and social wellbeing

health

4

antropometric measurement to estimate body fat

tricep skinfold

5

cultural groups with high DM rates

Pima indians

and

Hawaiians

6

3 monosaccharides

Glucose

Fructose

Galactose

7

cooked vegetable exchange serving amount

1/2 cup

8

normal range for blood glucose

70-100mg

9

% of kcals recommended per pay

45-65%

10

ability of 1 substance to dissolve into another

solubility

11

% range of daily kcal

20-35%

12

scientific name for fats

lipids

13

no double bods in this fat

saturated

14

formed when fats are hydrogenated

trans-fatty acids

15

no meat, no eggs, no dairy

vegan

16

contains all 9 essential AA

complete protein

17

genetic disorder of hemoglobin structure

sickle cell

18

AA the body cannot make in sufficient amounts

Essential AA

19

Kcals contained in a volume of food

Kcal density

20

amount of heat needed to raise 1 kg water by 1 degree C

calorie

21

energy used while at rest

resting energy expenditure

22

Food that contains kcal and no nutrients

empty kcals

23

energy cost to process food

thermal effect of food

24

best professional for dietary assessment

RD

25

used by cells for energy

glucose

26

the backbone of a fat molecule

glycerol

27

oxygen, carbon, hydrogen, and nitrogen

protein

28

ot an energy nutrient

vitamin c

29

anabolism is

building up

30

simple sugars are called

monosaccharides

31

has the highest rate of energy expenditure

infants

32

acetone and diacetic acid in urine

ketosis

33

DRI that meets 97-98% of adult dietary needs

RDA

34

Genetic disorder of AA metabolism

PKU

35

Helps prevent diverticular disease

fiber

36

most nutrient dense:

2% milk
1% milk
skim milk
whole milk

skim milk

37

excess triglyceride storage

adipose tissue

38

strong desire for food based on emotion

appetite

39

eating this helps morning sickness

dry crackers

40

folic acid enriched foods prevent

neural tube defects

41

vitamin and mineral for RBC production

B12 and iron

42

resistance to insulin during pregnancy

gestational diabetes

43

major symptoms of pre-eclampsia

hypertension and protein in urine

44

food that often chokes infants

hotdogs

45

development task of infants

trust

46

by 1 year, birth weight should

triple

47

possible honey spores

botulism

48

preferred form of milk for 1-2 year olds

whole milk

49

major cause of tooth loss

periodontal disease

50

skin test for dehydration

skin turgor

51

green leafy veggies help bones with this vitamin

vitamin k

52

serving as a mentor to the next generation

generativity

53

intrinsic factor missing in this organ impairs vitamin b12 absorption

stomach

54

longest amount of time to safely keep food at room temp

4 hours

55

causes over half of the food-borne illnesses

norovirus

56

safe temp range for food

40-140

57

foodborne bacteria found in raw milk, mushrooms, and raw poultry

campylobacter

58

relationship between food and a health-related condition

health clain

59

low fat on labels means

less than 3 grams of fat per serving

60

food intoxication eleasing deadly neurotoxins

botulism

61

vitamin D absorbed thru

skin in the sunshine

62

main reason a person does not consume enough nutrients

lack of money

63

temp to store cold foods

less than 40 F

64

mechanical soft meat

ground up

65

first course of action for lack of appetite

smaller more frequent meals

66

malnutrition induces by medical treatment

iatrogenic

67

life threatening complication of tube feeding

aspiration

68

profession that makes adaptive equipment for ADLs

occupational therapist

69

binge purge disorder

bulimia

70

obesity directly linked to these diseases

heart disease, diabetes, and some cancers

71

BMI > 40

obese

72

excessive body fat between thorax and pelvis

abdominal obesity

73

# of kcal/day less to lose one pound

500

74

concurrent use of many drugs

polypharmacy

75

drug most cited for drug interactions

warfarin

76

individuals advised not to take botanicals

children, elderly, and pregnant women

77

botanical supplement causing most interactions

St johns wort

78

food cited as causing most drug interactions

grapefruit juice

79

classic symptoms of DM

polydipsia, polyuria, and polyphagia

80

hormone that lowers blood glucose

insulin

81

normal blood glucose range, again, this teacher is an idiot.

60-100mg

82

FBS

fasting blood sugar

83

first logical step for weight loss

keep a journal of food and beverage intake

84

claims to help with memory loss

ginko biloba

85

alc

glycosalated hemoglobin

86

hormone that raises blood glucose

glucagon

87

# 1 cause of hypoglycemia

skipping a meal

88

---

condition of pH above 7.45

alkalosis

89

hormone that promotes water retention

antidiuretic hormone

90

solution with the same osmotic pressure as blood

isotonic

91

excessive fluid in abdominal cavity

ascites

92

symptoms of glomerulonephritis

proteinuria

93

toothless

endentulous

94

absorbs fats in small intestines

lacteals

95

condition of small outpouchings in intestines

diverticulosis

96

process of nutrients moved into bloodstream

absorption

97

diet for diverticulosis

high fiber

98

cookware to reduce metallic taste

glass

99

veggies that protect against cancer

cruciferous

100

obesity linked to this cancer

postmenopausal breast cancer

101

pickled and smoked foods lead to

increased development of cancer

102

caused by low protein plasma levels

ascites

103

fry mouth

xerostomia

104

cancer of aids patients

kaposi's

105

restrictions in neutropenic isolation

no raw foods, no flowers, no standing water

106

candiasis fungal infection of the GI tract

thrush

107

wasting of body tissue

cachexia

108

gives permission to make health decisions

durable power of attorney for health care

109

blue skin and nails

cyanosis

110

care when no cure

palliative

111

characteristics of given situation

contextual

112

low serum levels of TH is due to poor food intake

albumin