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95 notecards = 24 pages (4 cards per page)

Viewing:

Chapter 1

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.

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57, 55

front 4

Healthy people is a program updated every:

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10 years

front 5

Chronic diseases are responsible of:

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68% of all world-wide deaths.

front 6

In the U.S. chronic diseases are responsible for:

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7 of the top 10 causes of death

front 7

Chronic diseases are:

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the main causes of poor health and disability.

front 8

Children and adolescents have:

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chronic diseases too.

front 9

At all ages:

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chronic disease risk is linked to overweight and obesity

front 10

Mix of food consumed throughout can determine:

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Whether a chronic disease develops or regress

front 11

Effective and timely nutrition and lifestyle intervention can prevent or minimize:

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Morbidity and mortality for many major chronic diseases

front 12

Nutrition and lifestyle intervention can prevent or minimize:

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Obesity, cardiovascular disease, diabetes, certain cancers

front 13

Other factors that contribute to chronic disease risks are:

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Smoking, physical inactivity, obesity, excessive alcohol intake

front 14

Food is a mixture of:

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Essential and nonessential components

front 15

Essential components:

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Vitamins, minerals, amino acids, fatty acids, and water

front 16

The body cannot make:

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essential components

front 17

Essential components has to be obtained thru:

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Food

front 18

Plants provide:

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fiber and a variety of nonnutrient compounds

front 19

The varity of nonnutrient compounds provided by plants are known as:

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Phytonutrients

front 20

Phytonutrients have:

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health-enhancing biological activity in the body

front 21

Healthier eating and increased physical activity have increasingly shown:

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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:

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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:

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chronic disease

front 24

Poor diet quality is considered to be:

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a major risk factor for several chronic diseases

front 25

There is no:

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universal definition or measure of diet quality

front 26

Diet quality is assessed to how closely eating patterns conform to:

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dietary recommendations & healthy eating patterns

front 27

Diet quality is based on:

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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.

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High

front 29

Components of high intake of saturated fats, trans fats, added sugar get a _____ score.

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Low

front 30

Unsaturated fats are preferred over:

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Saturated fats

front 31

You need to consider the amount of:

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Sodium

front 32

You need to stress:

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nut consumption

front 33

Alcohol consumption should be:

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moderate

front 34

There is a higher score for:

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low red meat and processed meat intake

front 35

HIgh diet quality scores are a reflection of:

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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

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higher

front 37

Older adults have a ______ diet quality than younger and middle-aged adults

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higher

front 38

As you get older, you increase your scores as you increase you:

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fruit, veggies, whole grains, calories from solid fats and added sugars

front 39

Diet quality was the lowest in people who had completed"

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12 years or less of education.

front 40

Diet quality was the highest in those people who had:

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completed college

front 41

Who had the best diet quality?

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Mexican Americans

front 42

Who had the poorest diet quality?

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Non-Hispanic blacks

front 43

What is strongly associated with diet quality?

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Socioeconomic status

front 44

Household food insecurity describes households whose access to adequate food is:

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limited by a lack of money.

front 45

The extent and severity of household food insecurity is monitored by:

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USDA

front 46

Food deserts are predominately in:

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low-income areas

front 47

Food deserts are defined as living:

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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:

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low

front 49

SNAP households are more sensitive to price than:

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proximity

front 50

Researchers found that in low-income neighborhoods, limited access to a supermarket showed only a:

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modest negative effect on diet quality

front 51

Data confirms that diet quality did improve (only slightly) when consumers with limited shopping options shopped:

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farther from home

front 52

Results suggest that improving access to healthy foods by itself will:

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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:

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more important factors than access

front 54

Database is a:

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comprehensive collection of related information organized for convenient access.

front 55

Bioinformatics are:

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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:

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make connections between intake and health that were not previously possible

front 57

Genomics are an:

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area of genetics that studies all genes in cells or tissues at the DNA and mRNA level

front 58

Genomics has the potential to:

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redefine the role of nutrition in health and disease risk

front 59

Nutritional genomics is an:

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umbrella term that includes nutrigentics, nutrigenomics, and nutritional epigenomics,

front 60

Nutrigentics, nutrigenomics and nutritional epigenomics all pertain to how:

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nutrients and genes interact and are expressed to reveal phenotype outcomes, including disease risk

front 61

Nutrigenetics are:

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the effect of genetic differences on the response to dietary intake and the ultimate impact on disease risk

front 62

Nutrigenomics are:

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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:

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the impact of diet on changes in gene expression without changing the DNA sequence

front 64

Genomics has the potential to produce:

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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:

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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:

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multigenic

front 67

Multifactorial and genetic mutations only:

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partially predict disease risk

front 68

Other factors that predict disease risk are:

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family history, lab values, environmental risk factors, and nutritional therapy

front 69

Nutrition affects the practice of ____ health-care professionals

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all

front 70

Understanding and applying nutritional knowledge and skills enables all members of the health-care team to effectively:

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assess dietary intake and provide appropriate guidance, counseling and treatment to patients

front 71

Patient care is improved when:

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evidence-based nutrition care is synchronized and reinforced by all health professionals

front 72

In 1992, Florence Nightingale noted that nutrition is:

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the second most important area of nursing

front 73

Nurses were responsible for preparing and serving food before ______ was founded

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dietetics

front 74

Nurses need to know:

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assessment and monitoring, nutrition therapy and enteral and parenteral nutrition

front 75

Nutrition care responsibilities for nurses are:

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nursing history and physicial exam

front 76

Nursing history and physical exam gets provided to the dietitian so they can:

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complete a nutritional assessment

front 77

Nurses monitor patient's:

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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:

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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:

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malnutrition risk

front 81

Malnutrition risks are:

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bad nutrition, protein-calories under nutrition

front 82

Nutrition screening is designed to detect:

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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:

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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:

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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:

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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