Chapter 55 Nutrition And Health

Front 1

Amino acid

Back 1

Natural organic compounds found in plant and animalfoods and used by the body to create protein.

Front 2

Anabolism

Back 2

The stage of metabolism in which substances such as nutrientsare changed into more complex substances and used to build body tissues.

Front 3

Anorexia nervosa

Back 3

An eating disorder in which people starve themselvesbecause they fear that if they lose control of eating they will become grosslyoverweight.

Front 4

Antioxidant

Back 4

Chemical agents that fight cell-destroying chemical substances calledfree radicals.

Front 5

Behavior modification

Back 5

The altering of personal habits to promote a healthierlifestyle.

Front 6

Bulimia

Back 6

An eating disorder in which people eat a largequantity of food in a short period of time (bingeing) and then attempt tocounter the effects of bingeing by self-induced vomiting, use of laxatives ordiuretics, and/or excessive exercise.

Front 7

Calorie

Back 7

A unit used to measure the amount of energy foodproduces; the amount of energy needed to raise the temperature of 1 kg of waterby 1°C.

Front 8

Catabolism

Back 8

The stage of metabolism in which complex substances,including nutrients and body tissues, are broken down into simpler substancesand converted into energy.

Front 9

Cholesterol

Back 9

A fat-related substance that the body produces in theliver and obtains from dietary sources; needed in small amounts to carry outseveral vital functions. High levels of cholesterol in the blood increase therisk of heart and artery disease.

Front 10

Complex carbohydrate

Back 10

Long chains of sugar units; also known as polysaccharides.

Front 11

Dehydration

Back 11

The condition that results from a lack of adequatewater in the body

Front 12

Fiber

Back 12

The tough, stringy part of vegetables and grains,which is not absorbed by the body but aids in a variety of bodily functions.

Front 13

Food exchange

Back 13

A unit of food in a particular food category thatprovides the same amounts of protein, fat, and carbohydrates as all other unitsof food in that category.

Front 14

Gluten

Back 14

The insoluble protein (prolamines) constituent ofwheat and other grains; a mixture of gliadin, glutenin, and other proteins;believed to be an agent in celiac disease.

Front 15

Protein

Back 15

The most essential nutrient for building and repairing cells and tissue. Therefore, it is especially important for people to get enough ______ during illness and healing.

Back 16

Natural, inorganic substances the body needs to helpbuild and maintain body tissues and carry on life functions.

Front 17

Parenteral nutrition

Back 17

Nutrition obtained when specially prepared nutrientsare injected directly into patients’ veins rather than taken by mouth.

Front 18

Saturated fat

Back 18

Fats, derived primarily from animal sources, that areusually solid at room temperature and that tend to raise blood cholesterollevels.

Front 19

Unsaturated fat

Back 19

Fats, including most vegetable oils,that are usuallyliquid at room temperature and tend to lower blood cholesterol.

Front 20

Vitamin

Back 20

Organic substances that are essential for normal bodygrowth and maintenance and resistance to infection.

Front 21

Whatis the most highly recommended food for a patient less than 6 months old?

Back 21

Breastmilk

Front 22

Whichof the following foods should not be given to a patient with lactosesensitivity?

Back 22

Cheese

Front 23

Whichof the following is a key recommendation of the USDA Dietary Guidelines?

Back 23

Reducesodium intake to less than 2300 mg a day

Front 24

Onaverage, an adult should drink _____ glasses of water a day.

Back 24

6to 8

Front 25

Whichof the following statements about protein is correct?

Back 25

Protein assists withantibody production and disease resistance

Front 26

Whichof the following best describes the skinfold test?

Back 26

Measureof fat as percentage of body weight

Front 27

Which of thefollowing is not a part of the process of nutrition?

Back 27

Indigestion

Front 28

Whichof the following guidelines would you least likely use when educating a patientabout nutrition?

Back 28

Teach an eating planthat you have developed using specific dietary guidelines

Front 29

Thepatient is 5′6″ and weighs 145 lbs, which is the same as her last visit 6months ago. She says she can easily eat at least one dozen donuts for breakfastand her mother is always telling her she is moody. You know you need to reportthis information to the physician because it is possible the patient has

Back 29

Bulimia

Front 30

The DASH eating planwould be used by someone who has

Back 30

Hypertension

Front 31

Produced by liver

Back 31

Cholesterol

Front 32

Neutralizesfree radicals

Back 32

Antioxidants

Front 33

Tissuerepair

Back 33

Proteins

Front 34

Nocaloric value

Back 34

Water

Front 35

Formedduring hydrogenation

Back 35

Trans fats

Front 36

Bulkto stool

Back 36

Fiber

Front 37

Concentratedsource of energy

Back 37

Lipids

Front 38

Excessstored as glycogen or fat

Back 38

Carbohydrates

Front 39

Changein texture

Back 39

Modification to a soft diet

Front 40

Hunger drives eating

Back 40

Children

Front 41

Eliminate foods from diet

Back 41

Foodallergies

Front 42

Bypasses GI tract

Back 42

Parenteralnutrition

Front 43

Food exchange system

Back 43

Diabetes

Front 44

May alter food intake and absorption

Back 44

Drugtherapy

Front 45

Reduced sodium diet

Back 45

Changein nutrient level