Final Exam

Front 1

It is identifying an individual's nutritional status

Back 1

nutritional assessment

Front 2

It is identifying individuals who are malnourished or at nutritional risk and to determine if more detailed assessment is warranted

Back 2

nutritional screening

Front 3

measurement of variations of physical dimensions and gross composition of the human body at different age levels and degrees of nutrition

• Weight

• Height

• BMI

• Hip Circumference

• Waist Circumference

• Waist Hip Ratio

• Body Frame

Back 3

anthropometry

Front 4

provides a crude evaluation

Back 4

weight

Front 5

used to estimate

Back 5

BMI

Front 6

linear dimension

Back 6

length

Front 7

determine stature of patients

Back 7

knee height

Front 8

valuable indicator of body fat distribution

Back 8

waist to hip ratio

Front 9

used to marker of abdominal fatness

Back 9

waist circumference

Front 10

allows the weight to be adjusted for height to reflect a more suitable desirable weight range

Back 10

body frame size

Front 11

used to evaluate fat stores; measures the size of the arm and all of its components: mass.subcutaneous fat and bone: provides an estimate of the arm soft tissue or wasting

Back 11

mid upper arm circumference

Front 12

laboratory/diagnostic test results or values

FBS

Triglycerides

Lipid Profile

HbAlc

SGP

Creatinine

Back 12

biochemical

Front 13

manifestations seen on clients

Polyuria

Polydipsia

Pruritus

Weakness

Weight loss

Back 13

clinical

Front 14

24 hour food recall-type and amount of food

Back 14

dietary

Front 15

strategy for meeting nutrient and nutrition education needs of a person

Assessing

Identifying

Planning

Implementing

Evaluating

Back 15

nutrition care process

Front 16

3 Classifications of Nutrition Diagnosis

Back 16

INTAKE - actual problems related to intake of energy, nutrients, fluids bioactive substances through oral diet or nutrition support

CLINICAL - findings/problems identified as related to medical or physical conditions

BEHAVIORAL ENVIRONMENTAL - nutritional findings/problems identified as related to knowledge, attitudes, beliefs

Front 17

3 stages of Pregnancy

Back 17

1. Implantation- period in which the fertilized ovum implants itself to the uterus & begins to develop

2. Organogenesis- called the critical period since it the time during which cells of a tissue or organ are genetically programmed to multiply

Growth- the remaining 7 months in the last stage where the number of cell and in the size of the organ to support extra-uterine life

Front 18

CALORIE ALLOWANCES

Back 18

80,000 kcal.

Front 19

observed during the first trimester

Back 19

weight gain

Front 20

weight gain during pregnancy is

Back 20

24 lbs

Front 21

low-birth weight infants & higher rates of pre-term deaths

Back 21

underweight

Front 22

High risk of complications like hypertension, gestational diabetes, & post-partum infections. During labor and delivery

Back 22

Overweight and Obesity

Front 23

weight gain for a normal pregnant

Back 23

15 - 20 lbs

Front 24

maternal tissues and the added protection of the mother against

Back 24

protein allowances

Front 25

Some calcium and phosphorus deposition takes place early in pregnancy, but the amounts are small

Back 25

calcium allowances

Front 26

total body content of the full term fetus

Back 26

64% - 65%

Front 27

COMMON COMPLICATIONS IN PREGNANCY

Back 27

Morning sickness - commonly called the nausea and vomiting of pregnancy

Gastroesophageal Reflux/Heartburn - enlarge uterus pushes on the stomach

Constipation - due to pregnancy hormones cause slow colonic movement of food residue

Gestational Diabetes - due to insufficient insulin production or insulin resistance increases blood glucose levels

Hypertensive Disorders - Deficiencies in vitamins C and E, calcium, magnesium increase the risk

Adolescent Pregnancy - Inadequate materal weight gain

Repeated Pregnancies - As parity increases, the tendency toward lower intake increases

Front 28

the preparation for assuring an adequate supply of good quality breast milk

Back 28

lactation

Front 29

most women who are breastfeeding need about 500 _____ more than moms who aren't that's a total of 2,000 to 2.500 _____ per Energy giving foods are good sources of ____.

Back 29

calories

Front 30

nursing mothers need two to three servings, or at least 65 grams, of _____ per Breast-feeding moms can meet their protein needs by making sure they have, at a minimum, a healthy source of _____ at each meal.

Back 30

protein

Front 31

increase of 0.5 mg to the normal allowance is needed to prevent severe depletion of maternal calcium reserve since this is used for milk production

Back 31

Calcium and phosphorus

Front 32

additional intake is recommended for blood lost in parturition, for milk ____ and basal

Back 32

iron

Front 33

an additional 2,000 IU to the normal allowance is needed to provide the amount of Vitamin ___ secreted in

Back 33

vitamin A

Front 34

A mother whose diet is low in thiamine may secrete a toxic substance called "gloxaline" which accumulates in thiamine

Back 34

vitamin B1

Front 35

an additional allowance is needed for milk secretion

Back 35

Riboflavin, vitamin C.-

Front 36

an intake of 8 glasses or more is recommended to increase milk production.

Back 36

fluids

Front 37

Girls

Boys

Back 37

2-8 inches

4-12 inches

Front 38

Consumption of whole grains, legumes, nuts and seeds, fruits & vegetables

Back 38

fiber intake

Front 39

Viscous fibers §Slow passage of food through the Gl tract §Increase satiety & delays glucose absorption

Back 39

soluble fiber

Front 40

Increase the fecal weight & spread the passage of wastes through the large intestines

Back 40

insoluble fiber