front 1 Americans are not eating enough of the specific foods or food groups that may help protect against: | back 1 chronic disease |
front 2 Good nutrition supports all aspects of health: | back 2 healthy pregnancy outcomes, normal growth, development and aging, healthy body weight, lower risk of disease, helping to treat acute and chronic disease |
front 3 ___% of people in a study ranked their health as very good or excellent. ____% of them are overweight or obese. | back 3 57, 55 |
front 4 Healthy people is a program updated every: | back 4 10 years |
front 5 Chronic diseases are responsible of: | back 5 68% of all world-wide deaths. |
front 6 In the U.S. chronic diseases are responsible for: | back 6 7 of the top 10 causes of death |
front 7 Chronic diseases are: | back 7 the main causes of poor health and disability. |
front 8 Children and adolescents have: | back 8 chronic diseases too. |
front 9 At all ages: | back 9 chronic disease risk is linked to overweight and obesity |
front 10 Mix of food consumed throughout can determine: | back 10 Whether a chronic disease develops or regress |
front 11 Effective and timely nutrition and lifestyle intervention can prevent or minimize: | back 11 Morbidity and mortality for many major chronic diseases |
front 12 Nutrition and lifestyle intervention can prevent or minimize: | back 12 Obesity, cardiovascular disease, diabetes, certain cancers |
front 13 Other factors that contribute to chronic disease risks are: | back 13 Smoking, physical inactivity, obesity, excessive alcohol intake |
front 14 Food is a mixture of: | back 14 Essential and nonessential components |
front 15 Essential components: | back 15 Vitamins, minerals, amino acids, fatty acids, and water |
front 16 The body cannot make: | back 16 essential components |
front 17 Essential components has to be obtained thru: | back 17 Food |
front 18 Plants provide: | back 18 fiber and a variety of nonnutrient compounds |
front 19 The varity of nonnutrient compounds provided by plants are known as: | back 19 Phytonutrients |
front 20 Phytonutrients have: | back 20 health-enhancing biological activity in the body |
front 21 Healthier eating and increased physical activity have increasingly shown: | back 21 benefits that equal if not surpass those of pharmacologic intervention for several chronic diseases; often with less risk, fewer side effects and lower costs |
front 22 Dietary guidelines advisory committee defines dietary patterns as: | back 22 the quantities, proportions, variety or combinations of different foods and beverages in diets, and the frequency with which they are habitually consumed |
front 23 Healthy eating patterns reduce the risk of: | back 23 chronic disease |
front 24 Poor diet quality is considered to be: | back 24 a major risk factor for several chronic diseases |
front 25 There is no: | back 25 universal definition or measure of diet quality |
front 26 Diet quality is assessed to how closely eating patterns conform to: | back 26 dietary recommendations & healthy eating patterns |
front 27 Diet quality is based on: | back 27 How closely a person's intake correlates to specified criteria. |
front 28 Components with positive health benefits, such as fruits, veggies, whole grains and high intake get a ______ score. | back 28 High |
front 29 Components of high intake of saturated fats, trans fats, added sugar get a _____ score. | back 29 Low |
front 30 Unsaturated fats are preferred over: | back 30 Saturated fats |
front 31 You need to consider the amount of: | back 31 Sodium |
front 32 You need to stress: | back 32 nut consumption |
front 33 Alcohol consumption should be: | back 33 moderate |
front 34 There is a higher score for: | back 34 low red meat and processed meat intake |
front 35 HIgh diet quality scores are a reflection of: | back 35 phytonutrient-rich plant foods, fish and poultry faored over red meat, low-fat dairy, coffee, tea, and moderate alcohol consumption and less processed foods. |
front 36 Women have been found to have a ______ diet quality then men | back 36 higher |
front 37 Older adults have a ______ diet quality than younger and middle-aged adults | back 37 higher |
front 38 As you get older, you increase your scores as you increase you: | back 38 fruit, veggies, whole grains, calories from solid fats and added sugars |
front 39 Diet quality was the lowest in people who had completed" | back 39 12 years or less of education. |
front 40 Diet quality was the highest in those people who had: | back 40 completed college |
front 41 Who had the best diet quality? | back 41 Mexican Americans |
front 42 Who had the poorest diet quality? | back 42 Non-Hispanic blacks |
front 43 What is strongly associated with diet quality? | back 43 Socioeconomic status |
front 44 Household food insecurity describes households whose access to adequate food is: | back 44 limited by a lack of money. |
front 45 The extent and severity of household food insecurity is monitored by: | back 45 USDA |
front 46 Food deserts are predominately in: | back 46 low-income areas |
front 47 Food deserts are defined as living: | back 47 more than 1 mile from a super market in an urban area or more than 10 miles from a supermarket in a rural area |
front 48 Food deserts access to fresh fruits and veggies and other health whole foods is: | back 48 low |
front 49 SNAP households are more sensitive to price than: | back 49 proximity |
front 50 Researchers found that in low-income neighborhoods, limited access to a supermarket showed only a: | back 50 modest negative effect on diet quality |
front 51 Data confirms that diet quality did improve (only slightly) when consumers with limited shopping options shopped: | back 51 farther from home |
front 52 Results suggest that improving access to healthy foods by itself will: | back 52 not likely have a major impact on diet quality |
front 53 The cost of food income available to spend on food, consumer knowledge about nutrition and food preferences may be: | back 53 more important factors than access |
front 54 Database is a: | back 54 comprehensive collection of related information organized for convenient access. |
front 55 Bioinformatics are: | back 55 interdisciplinary filed that uses computer science and information technology to develop and improve techniques to make it easier to acquire, store, organize, retrieve and use complex biological data |
front 56 Bioinformatics will enable researchers to: | back 56 make connections between intake and health that were not previously possible |
front 57 Genomics are an: | back 57 area of genetics that studies all genes in cells or tissues at the DNA and mRNA level |
front 58 Genomics has the potential to: | back 58 redefine the role of nutrition in health and disease risk |
front 59 Nutritional genomics is an: | back 59 umbrella term that includes nutrigentics, nutrigenomics, and nutritional epigenomics, |
front 60 Nutrigentics, nutrigenomics and nutritional epigenomics all pertain to how: | back 60 nutrients and genes interact and are expressed to reveal phenotype outcomes, including disease risk |
front 61 Nutrigenetics are: | back 61 the effect of genetic differences on the response to dietary intake and the ultimate impact on disease risk |
front 62 Nutrigenomics are: | back 62 the interaction between dietary components and the genome and the resulting changes in proteins and other substances that impact gene expression |
front 63 Epigenomics are: | back 63 the impact of diet on changes in gene expression without changing the DNA sequence |
front 64 Genomics has the potential to produce: | back 64 major nutrition breakthroughs in the prevention of chronic disease and obesity and to identify new biomarkers that will more accurately assess a person's health and nutritional status. |
front 65 Biomarkers are: | back 65 a measurable biological molecule found in blood, other bodily fluids or tissues that is a sign of a normal of abnormal process or of a condition or disease |
front 66 Most chronic diseases are: | back 66 multigenic |
front 67 Multifactorial and genetic mutations only: | back 67 partially predict disease risk |
front 68 Other factors that predict disease risk are: | back 68 family history, lab values, environmental risk factors, and nutritional therapy |
front 69 Nutrition affects the practice of ____ health-care professionals | back 69 all |
front 70 Understanding and applying nutritional knowledge and skills enables all members of the health-care team to effectively: | back 70 assess dietary intake and provide appropriate guidance, counseling and treatment to patients |
front 71 Patient care is improved when: | back 71 evidence-based nutrition care is synchronized and reinforced by all health professionals |
front 72 In 1992, Florence Nightingale noted that nutrition is: | back 72 the second most important area of nursing |
front 73 Nurses were responsible for preparing and serving food before ______ was founded | back 73 dietetics |
front 74 Nurses need to know: | back 74 assessment and monitoring, nutrition therapy and enteral and parenteral nutrition |
front 75 Nutrition care responsibilities for nurses are: | back 75 nursing history and physicial exam |
front 76 Nursing history and physical exam gets provided to the dietitian so they can: | back 76 complete a nutritional assessment |
front 77 Nurses monitor patient's: | back 77 intake, weight, and tolerance to food |
front 78 Nurses serve as liason between: | back 78 dietitian and physician and other members of health-care team |
front 79 Nurses reinforce: | back 79 nutrition counseling provided by dietitian, provide basic nutrition education and stress the importance of eating healthy and participating in regular physical activity |
front 80 Nurses screen hospitalized patients for: | back 80 malnutrition risk |
front 81 Malnutrition risks are: | back 81 bad nutrition, protein-calories under nutrition |
front 82 Nutrition screening is designed to detect: | back 82 actual or potential malnutrition |
front 83 When a patient is found to not have malnutrition it does not mean that the patient is without: | back 83 health risks |
front 84 Patients identified as high or moderate risk are referred to a: | back 84 dietitian |
front 85 Why are patients identified as high or moderate risk referred to a dietitian? | back 85 For further nutrition assessment, diagnosis and intervention |
front 86 Patients determined to be at low risk are rescreen within: | back 86 a specific time frame to identify changes in risk |
front 87 Joint Commission specifies that nutrition screening be conducted within: | back 87 24 hours after admission |
front 88 Who are responsible for conducting nutrition screenings? | back 88 Staff nurses, during admission |
front 89 Most clinical screening tools address these 4 basic questions: | back 89 recent weight loss, recent food intake, current BMI, disease severity |
front 90 Nutrition assessment is: | back 90 in-depth analysis of a person's nutritional status |
front 91 Nutrition assessment focuses on: | back 91 moderate-to-high risk patients with suspected of confirmed protein-energy malnutrition |
front 92 The nutrition assessment review leads to a: | back 92 nutrition diagnosis |
front 93 The nutrition assessment data includes: | back 93 medical history, clinical diagnosis, physical exam findings, anthropometric data, lab data, food/nutrient intake and functional assessments. |
front 94 General characteristics for the diagnosis of Adult malnutriotn are: | back 94 weight loss over time, inadequate food and nutrition intake compared to requirements, loss of muscle mass, loss of fat mass, local or generalized fluid accumulation, measurably reduced hand grip strength |
front 95 Patients who are not found to have malnutrition may also benefit from contact with dietitian for: | back 95 Additional nutrition education, have difficulty choosing culturally appropriate foods, who are eating poorly |