95 notecards = 24 pages (4 cards per page)
Americans are not eating enough of the specific foods or food groups that may help protect against:
Good nutrition supports all aspects of health:
healthy pregnancy outcomes, normal growth, development and aging, healthy body weight, lower risk of disease, helping to treat acute and chronic disease
___% of people in a study ranked their health as very good or excellent. ____% of them are overweight or obese.
Healthy people is a program updated every:
Chronic diseases are responsible of:
68% of all world-wide deaths.
In the U.S. chronic diseases are responsible for:
7 of the top 10 causes of death
Chronic diseases are:
the main causes of poor health and disability.
Children and adolescents have:
chronic diseases too.
At all ages:
chronic disease risk is linked to overweight and obesity
Mix of food consumed throughout can determine:
Whether a chronic disease develops or regress
Effective and timely nutrition and lifestyle intervention can prevent or minimize:
Morbidity and mortality for many major chronic diseases
Nutrition and lifestyle intervention can prevent or minimize:
Obesity, cardiovascular disease, diabetes, certain cancers
Other factors that contribute to chronic disease risks are:
Smoking, physical inactivity, obesity, excessive alcohol intake
Food is a mixture of:
Essential and nonessential components
Vitamins, minerals, amino acids, fatty acids, and water
The body cannot make:
Essential components has to be obtained thru:
fiber and a variety of nonnutrient compounds
The varity of nonnutrient compounds provided by plants are known as:
health-enhancing biological activity in the body
Healthier eating and increased physical activity have increasingly shown:
benefits that equal if not surpass those of pharmacologic intervention for several chronic diseases; often with less risk, fewer side effects and lower costs
Dietary guidelines advisory committee defines dietary patterns as:
the quantities, proportions, variety or combinations of different foods and beverages in diets, and the frequency with which they are habitually consumed
Healthy eating patterns reduce the risk of:
Poor diet quality is considered to be:
a major risk factor for several chronic diseases
There is no:
universal definition or measure of diet quality
Diet quality is assessed to how closely eating patterns conform to:
dietary recommendations & healthy eating patterns
Diet quality is based on:
How closely a person's intake correlates to specified criteria.
Components with positive health benefits, such as fruits, veggies, whole grains and high intake get a ______ score.
Components of high intake of saturated fats, trans fats, added sugar get a _____ score.
Unsaturated fats are preferred over:
You need to consider the amount of:
You need to stress:
Alcohol consumption should be:
There is a higher score for:
low red meat and processed meat intake
HIgh diet quality scores are a reflection of:
phytonutrient-rich plant foods, fish and poultry faored over red meat, low-fat dairy, coffee, tea, and moderate alcohol consumption and less processed foods.
Women have been found to have a ______ diet quality then men
Older adults have a ______ diet quality than younger and middle-aged adults
As you get older, you increase your scores as you increase you:
fruit, veggies, whole grains, calories from solid fats and added sugars
Diet quality was the lowest in people who had completed"
12 years or less of education.
Diet quality was the highest in those people who had:
Who had the best diet quality?
Who had the poorest diet quality?
What is strongly associated with diet quality?
Household food insecurity describes households whose access to adequate food is:
limited by a lack of money.
The extent and severity of household food insecurity is monitored by:
Food deserts are predominately in:
Food deserts are defined as living:
more than 1 mile from a super market in an urban area or more than 10 miles from a supermarket in a rural area
Food deserts access to fresh fruits and veggies and other health whole foods is:
SNAP households are more sensitive to price than:
Researchers found that in low-income neighborhoods, limited access to a supermarket showed only a:
modest negative effect on diet quality
Data confirms that diet quality did improve (only slightly) when consumers with limited shopping options shopped:
farther from home
Results suggest that improving access to healthy foods by itself will:
not likely have a major impact on diet quality
The cost of food income available to spend on food, consumer knowledge about nutrition and food preferences may be:
more important factors than access
Database is a:
comprehensive collection of related information organized for convenient access.
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
Bioinformatics will enable researchers to:
make connections between intake and health that were not previously possible
Genomics are an:
area of genetics that studies all genes in cells or tissues at the DNA and mRNA level
Genomics has the potential to:
redefine the role of nutrition in health and disease risk
Nutritional genomics is an:
umbrella term that includes nutrigentics, nutrigenomics, and nutritional epigenomics,
Nutrigentics, nutrigenomics and nutritional epigenomics all pertain to how:
nutrients and genes interact and are expressed to reveal phenotype outcomes, including disease risk
the effect of genetic differences on the response to dietary intake and the ultimate impact on disease risk
the interaction between dietary components and the genome and the resulting changes in proteins and other substances that impact gene expression
the impact of diet on changes in gene expression without changing the DNA sequence
Genomics has the potential to produce:
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.
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
Most chronic diseases are:
Multifactorial and genetic mutations only:
partially predict disease risk
Other factors that predict disease risk are:
family history, lab values, environmental risk factors, and nutritional therapy
Nutrition affects the practice of ____ health-care professionals
Understanding and applying nutritional knowledge and skills enables all members of the health-care team to effectively:
assess dietary intake and provide appropriate guidance, counseling and treatment to patients
Patient care is improved when:
evidence-based nutrition care is synchronized and reinforced by all health professionals
In 1992, Florence Nightingale noted that nutrition is:
the second most important area of nursing
Nurses were responsible for preparing and serving food before ______ was founded
Nurses need to know:
assessment and monitoring, nutrition therapy and enteral and parenteral nutrition
Nutrition care responsibilities for nurses are:
nursing history and physicial exam
Nursing history and physical exam gets provided to the dietitian so they can:
complete a nutritional assessment
Nurses monitor patient's:
intake, weight, and tolerance to food
Nurses serve as liason between:
dietitian and physician and other members of health-care team
nutrition counseling provided by dietitian, provide basic nutrition education and stress the importance of eating healthy and participating in regular physical activity
Nurses screen hospitalized patients for:
Malnutrition risks are:
bad nutrition, protein-calories under nutrition
Nutrition screening is designed to detect:
actual or potential malnutrition
When a patient is found to not have malnutrition it does not mean that the patient is without:
Patients identified as high or moderate risk are referred to a:
Why are patients identified as high or moderate risk referred to a dietitian?
For further nutrition assessment, diagnosis and intervention
Patients determined to be at low risk are rescreen within:
a specific time frame to identify changes in risk
Joint Commission specifies that nutrition screening be conducted within:
24 hours after admission
Who are responsible for conducting nutrition screenings?
Staff nurses, during admission
Most clinical screening tools address these 4 basic questions:
recent weight loss, recent food intake, current BMI, disease severity
Nutrition assessment is:
in-depth analysis of a person's nutritional status
Nutrition assessment focuses on:
moderate-to-high risk patients with suspected of confirmed protein-energy malnutrition
The nutrition assessment review leads to a:
The nutrition assessment data includes:
medical history, clinical diagnosis, physical exam findings, anthropometric data, lab data, food/nutrient intake and functional assessments.
General characteristics for the diagnosis of Adult malnutriotn are:
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
Patients who are not found to have malnutrition may also benefit from contact with dietitian for:
Additional nutrition education, have difficulty choosing culturally appropriate foods, who are eating poorly