Chapter 47 Flash Cards

Front 1

are made up of varios lipids and a protein

Back 1

Lipoprotein

Front 2

an organic compound that cannot be manufactured by body and is needed in small quantities to catalyze metabolic process

Back 2

Vitamin

Front 3

include C and the B Complex vitamins pathothenic acid and biotin. Body cannot store these

Back 3

Water-Soluble Vitamins

Front 4

Include A, D, E, and K. Body can store these vitamins.

Back 4

Fat-Souluble Vitamins

Front 5

Found in organic compounds as inorganic compounts, and as free ions

Back 5

Minerals

Front 6

People require daily amounts over 100mg

Back 6

Macrominerals

Front 7

People requre daily amounts less than 100mg

Back 7

Microminerals

Front 8

Unit of heat energy

Back 8

Calorie (cal)

Front 9

Amount of energy that nutrients or foods supply to the body

Back 9

Caloric Value

Front 10

Amount of heat required to raise the temperature of 1 gram of water 1 degrees Celcius

Back 10

Small Calorie

Front 11

Amount of heat required to raise the temperature of 1 gram of water 15-16 degerees Celcius

Back 11

Large Calorie

Front 12

Devices are used for longterm nutritional support, gen more 6-8 weeks

Back 12

Gastostomy

Front 13

Created by using an endoscope to visualize the inside of the stomach

Back 13

PEG

Front 14

Nutrition is administrated IV, such as through a central venous coth into SVC

Back 14

Parenteral

Front 15

Alternate feeding method to ensure adequate nutrition, through the GI system

Back 15

Enteral

Front 16

Inserted through one of the nostrils, down the nasopharynx, and into the alimentary canal

Back 16

Nasogastric tube

Front 17

A longer tube than the nasogastric is inserted through one nostril down into the upper small intestines.

Back 17

Nasoenteric tube

Front 18

Performed to determine fat stores

Back 18

Skinfold Measurement

Front 19

Measures of fat, muscle, and skeleton

Back 19

Mid-arm Circumference

Front 20

Calculated by using reference tables or by using a formula that incorporates the TSF and the MAC

Back 20

Mid-arm muscle circumference

Front 21

Problem of clients with long term deficiences in caloric intake

Back 21

Protein-Calorie Malnutrition

Front 22

The nurse ask the client to recall all the food/beverage the client consumes during a typical 24hr period when at home

Back 22

24-hour food recall

Front 23

A checklist that indicates how ofter general food groups or specific foods are eaten

Back 23

Food Frequency Record

Front 24

The simple lipids, are the most common form of lipids(glycerol and fatty acid)

Back 24

Glycerides

Front 25

Account for greater than 90% of lipids in food and in body, have 3 fatty acids

Back 25

Triglycerides

Front 26

A fatlike substance that is both produced by the body and found in foods of animal origin

Back 26

Cholesterol

Front 27

Carbohydrates, fats and protein are needed in large amounts to provide energy

Back 27

Macronutrient

Front 28

Vitamins, and minderals are those required in small amounts

Back 28

Micronutrients

Front 29

Single molecule sugars

Back 29

Monosaccharides

Front 30

Double molecule sugars

Back 30

Disaccharides

Front 31

Starches that are insoluble, nonsweet forms, made of branched chaings of dozens of glucose molecules

Back 31

Polysaccharides

Front 32

Sum of all the interactions btw an organism and the food it consumes

Back 32

Nutrition

Front 33

Are organic and inorganic substances found in food that are required for body function.

Back 33

Nutrients

Front 34

The nutrient content of a specified amount of food

Back 34

Nutitive Value

Front 35

Is the optimal weight recommended for optimal health

Back 35

Ideal body weight (IBW)

Front 36

An indicator of changes in body fat stores and whether a person's weight is appropriate for height.

Back 36

Body mass index (BMI)

Front 37

A widespread but short-lived interest or a practice followed with considerable zeal

Back 37

Fad

Front 38

Child is fed when hungry

Back 38

Demand Feeding

Front 39

Spitting up, during or after a feeding is common occurence during the first year

Back 39

Regurgitaion

Front 40

A form of anemia cause by inadequate supply of iron for syntesis of hemoglobin

Back 40

Iron Deficiency anemia

Front 41

Decay of the teeth caused by constant contact with sweet liquid from the bottle

Back 41

Bottle mouth syndrome

Front 42

Characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in persons who continue to believe they are fat

Back 42

Anorexia nervosa.

Front 43

Commonly defined as the lack of necessary or appropriate food substances, but in practice includes under/overnutrition.

Back 43

Malnutrition

Front 44

Refers to a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue

Back 44

Overnutrition

Front 45

Referts to an intake of nurtients insuffiecient to meet daily energy requirements because of inadequate food intake/ improper digestion or absorption

Back 45

Undernutrition

Front 46

BMI between 25-29.9 kg/m2

Back 46

Overweight

Front 47

BMI is greater than 30 kg/m2

Back 47

Obese

Front 48

A detailed record of measured amounts of all food and fluids a cleint consumes during a specified 3 to 7 days

Back 48

Food Diary

Front 49

A comprehensive time consuming assessment of a clients food intake that involves an extensive interview by a nutitionist of dietitians

Back 49

Diet History

Front 50

Amino acids that cannot be manufactured int he body and must be supplied in diet

Back 50

Essential

Front 51

Amino acids that the body can manufacture

Back 51

Nonessential

Front 52

Contains all of the essential amino acids plus many non-essential

Back 52

Complete Protein

Front 53

Containes many amino acids, but contains less thn the required amount of one or more essential amino acids

Back 53

Partially complete protein

Front 54

Lack one or more essential amino acids and are ususally derived from vegetables

Back 54

Incomplete Protein

Front 55

Building tissuse

Back 55

Anabolism

Front 56

Breaking down tissure

Back 56

Catabolism

Front 57

A measure of the degree of anabolsim and catabolism

Back 57

Nitrogen Balance

Front 58

Organic Substances that are greasy and insoluble in water but soluble in alcohol or ether

Back 58

Lipids

Front 59

Made up of carbon chains, and hydrogen are the basic structural units of most lipids

Back 59

Fatty Acids

Front 60

Are lipids that are solid at room temperaturs

Back 60

Fats

Front 61

Are lipids that are liquid at room temperature

Back 61

Oils

Front 62

Fatty acid in which all carbon atoms are filled to capacity

Back 62

Saturated

Front 63

Fatty acids that could accommodate more hydrogen atoms than it currently does

Back 63

Unsaturated

Front 64

Fatty acid with a double bond

Back 64

Monosaturated

Front 65

Fatty acids with more than one double bond

Back 65

Polysaturated

Front 66

Biologic catalysts that speed up chemical reactions

Back 66

Enxymes

Front 67

A large polymer of glucose

Back 67

Glycogen

Front 68

Process of glycogen formation

Back 68

Glycogenesis

Front 69

Cheif end product of amino acid metabolism is formed from ammonia detoxified by the liver, circulated in the blood and transmitted to the kidneys for excretion in urine

Back 69

Urea

Front 70

A modification of the soft diet, liquid may be added to the food, which is then blended to a semisolid consistency

Back 70

Pureed Diet

Front 71

Amount of work energy required to force one newton to move on kilogram of weight one meter

Back 71

kilojoule (kj)

Front 72

Refers to all biochemical/ physiologic processes by which the body grows and maintains itself

Back 72

Metabolism

Front 73

The rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest

Back 73

Basal Metabolic Rate (BMR)

Front 74

Amount of energy required to maintain basic body functions

Back 74

Resting Energy Expenditure (REE)