Nutrition Ch. 1-4 9/23/15

Front 1

Nutrition

Back 1

the science of food as it relates to your health

Front 2

Health

Back 2

State of complete physical, mental, and social well-being, not just the absence of disease

Front 3

primary prevention

Back 3

take initiatives to prevent disease from starting.

Ex: screenings, exercise, vitamins, immunizations

Front 4

secondary prevention

Back 4

disease is already present, but taking action to control its effects

Ex: diabetes, chrohn's, diverticulitis

Front 5

tertiary prevention

Back 5

use treatments to keep complications of disease at a minimum.

Front 6

nutrients

Back 6

chemical substances supplied by food that the body needs.

carbohydrates, lipids, protein, minerals, vitamins, water

Front 7

essential nutrient

Back 7

need it to function but body does not make enough, so we need to eat/drink it

Front 8

nonessential nutrient

Back 8

body makes enough that it will function if we don't consume enough

Front 9

conditional nutrient

Back 9

depends on the condition if the body needs more or less

Front 10

energy

Back 10

capacity to do work obtained from food

Front 11

kilocalories

Back 11

how we measure the energy in food and in the body

Front 12

empty calorie

Back 12

nothing that amounts to any nutritional value

Front 13

malnutrition

Back 13

bad nutrition; inadequate intake of nutrition

Front 14

nutritional status

Back 14

refers to the body's condition as it relates to the intake and use of nutrients; good, fair, or poor

Front 15

RN

Back 15

Registered Nurse - response to food, intake and tolerance, provide some nutritional information

Front 16

LPN

Back 16

Licensed Practical Nurse - feed clients, monitor food consumption, measure intake and output, record data

Front 17

MD

Back 17

Medical Doctor - Treats body by disease

Front 18

DO

Back 18

Doctor of Osteopathy - Treats body as a whole

Front 19

RD

Back 19

Registered Dietitian - interpret physicians diet order, calculate nutritional requirements, evaluate response to diets, provide in-depth nutrition education and counseling

Front 20

DT

Back 20

Diet Tech - take nutrition histories and body measurements, review records, monitor clients food intake, screen for nutrition risk

Front 21

MA

Back 21

Medical Assistant - take vitals, height/weight

Front 22

CMA

Back 22

Certified Medical Assistant

Front 23

RMA

Back 23

Registered Medical Assistant

Front 24

RPh

Back 24

Registered Pharmacist - prepare, preserve, and compound medicines and dispense them, counsel clients on food-drug and drug-drug interactions

Front 25

SLP

Back 25

Speech Therapist - treat swallowing disorders including exercises, positions, and strategies, such as changing food and liquid textures

Front 26

OT

Back 26

Occupational Therapist

Front 27

MSW

Back 27

Social Worker

Front 28

CDE

Back 28

Certified Diabetic Educator

Front 29

DEXA scan

Back 29

bone density scan; measures strength of bones

Front 30

metabolism

Back 30

the sum of all physical and chemical changes that take place in the body

Front 31

Three life sustaining functions that are a part of metabolism

Back 31

1. serve as a source of energy or heat
2. support the growth and maintenance of tissue
3. aid in the regulation of basic body processes

Front 32

How is energy obtained from food?

Back 32

All food enters body as chemical energy. The body processes it and then converts it it into other energy forms.

Front 33

vitamin

Back 33

organic substance needed by the body in very small amounts; has no energy and does not become part of the body's structure

Front 34

Categories of Food Pyramid

Back 34

1. grains
2. vegetables
3. fruits
4. oils
5. milk
6. meat and beans

Front 35

dietary status

Back 35

describes what a client has been eating; how much

Front 36

underweight

Back 36

BMI of 18 or less

Front 37

overweight

Back 37

BMI of 25 to 29

Front 38

obese

Back 38

BMI of 30 to 39

Front 39

morbidly obese

Back 39

BMI of 40 or greater

Front 40

Dietary Reference Intake (DRIs)

Back 40

composed of five nutrient-based reference values that can be used for assessing and planning diets for groups according to life-stage and gender.

Front 41

culture

Back 41

refers to human attitudes, beliefs and customs shared by members of a particular group that guide their thoughts and actions

Front 42

ethnocentrism

Back 42

the belief that one's own group's view of the world is superior to that of others

Front 43

simple carbohydrate

Back 43

sugars

Front 44

complex carbohydrate

Back 44

starch

Front 45

CHO

Back 45

carbon + hydrogen + oxygen = carbohydrate

Front 46

Functions of proteins

Back 46

•Provide structure

•Maintain & build cells

•Regulate body processes

•Produce immunity

•Substitute as fuel

•Maintain blood volume and pressure

Front 47

Catabolism

Back 47

Destructive phase of metabolism

Front 48

Amino acids

Back 48

Building blocks of proteins

Front 49

Vegan diet

Back 49

No meat , dairy products or eggs

Front 50

Ovolactovegetarian diet

Back 50

Eat eggs & dairy products but NO MEAT

Front 51

Metabolism

Back 51

Sum of all physical and chemical changes that take place in the body.

Front 52

Kwashiorkor

Back 52

Occurs in children shortly after weaning from breast milk

Front 53

Hormone

Back 53

Produced by cells of the body that is released into bloodstream to regulate activity of other cells & organs

Front 54

Marasmus

Back 54

Not enough calories or protein

Front 55

Legumes

Back 55

High in protein

-black beans

-pinto beans

-split beans

-yellow peas

-lentils

Front 56

Glucose

Back 56

A monosaccharide (simple sugar) commonly called the blood sugar; same as dextrose

Front 57

Soluble fiber

Back 57

Dissolve in water and thicken to form gels.

Help reduce cholesterol levels.

Assist regulating blood sugar levels.

Ex. Broccoli, oatmeal, oat bran, barley

Front 58

Insoluble fibers

Back 58

Does not dissolve in water.

Promotes regularity.

Ex. Wheat bran, fruit skins, corn bran

Front 59

Function of fiber

Back 59

Gives you the feeling of satiety (fullness).

Front 60

Functions of non nutritive sweeteners.

Back 60

Sugar substitutes that provide only sweetness.

Mostly artificial, or synthetic.

Front 61

Extra lean

Back 61

Less than 5 grams of fat

Example - sirloin steak

Front 62

Simple carbohydrates

Back 62

Monosaccharides- glucose,fructose, galactose

Disaccharides- sucrose, lactose,maltose

Front 63

Sugar alchogol

Back 63

Sweet replacers

• sweet & low

• aspartame

•Splenda

•stevia

Front 64

Common foods for Latino mexicans

Back 64

Corn products, tortillas

Chilli peppers, tomatoes, onions

Meat, poultry, eggs

Front 65

Major source of energy

Back 65

Carbohydrates

Front 66

Underweight

Back 66

BMI of 18 or less

Front 67

Normal

Back 67

BMI of 19 to 24

Front 68

Overweight

Back 68

BMI of 25 to 29

Front 69

Obese

Back 69

BMI of 30 to 39

Front 70

Morbidly obese

Back 70

BMI of 40 or greater

Front 71

Common foods for southern black Americans

Back 71

Cornbread, biscuits, corn, grits, yams

Melons, bananas, peaches

Cornbread, biscuits, corn, grits, yamsMelons, bananas, peaches Kale, collard, okra, cabbage, summer squashCatfish, pork, chicken, black-eyed peas

peas

Front 72

Ethnocentrism

Back 72

Belief that one's own culture & worldview is superior to anyone else's

Front 73

Protein calorie malnutrition

Back 73

Persons diet lacks protein & kilocalories

Front 74

Empty calorie & examples

Back 74

Contains kilocalories & almost no other nutrient

Ex. Water, lettuce, corn

Front 75

Common foods in Northern Chinese

Back 75

Wheat, millet seeds used in noodles, bread, dumplings

choy

Chinese greens, bamboo, bok choyBeef, poultry, seafood, eggs, tofu, soybeans

choyBeef, poultry, seafood, eggs, tofu, soybeans

choyBeef, poultry, seafood, eggs, tofu, soybeans

Beef, poultry, seafood, eggs, tofu, soybeans

Front 76

Another name for table sugar

Back 76

Sucrose

Front 77

Fats

Back 77

9 calories per gram

RDA = 50g

Front 78

Carbs

Back 78

4 calories per gram

RDA = 300g

Front 79

Proteins

Back 79

4 calories per gram

RDA = 59g

Front 80

Italian Common Foods

Back 80

pasta, yeast breads, starchy root vegetables

Front 81

European Middle Eastern Common Foods

Back 81

Pita bread, rice, couscous, bulgur wheat

Front 82

native american common foods

Back 82

corn, wild oats, rice, indian biscuits

Front 83

Buddhism Restrictions

Back 83

ALL MEAT

Front 84

Catholicism Restrictions

Back 84

Meat prohibited on holy days

Front 85

Hinduism Restrictions

Back 85

• ALL pork
  
• all meat must be slaughtered to ritual letting of blood
• alcohol and intoxicants

Front 86

Orthodox Judaism Restrictions

Back 86

• ALL pork
• All fish without scales and fins
• food must be prepared KOSHER
• Dairy not eaten with meat
• No cake/bread during Passover

Front 87

Seventh-Day Restrictions

Back 87

• all pork, shellfish, flesh foods
• dairy and eggs
• highly spiced foods
• meat broths
• alcohol, coffee, tea

Front 88

Examples of Disaccharides

Back 88

1. Sucrose - sugar cane, sugar beets
2. Lactose - milk; least sweet
3. Maltose - beer; primarily occurs during the breakdown of starches

Front 89

Polysaccharides

Back 89

starches

Front 90

fasting blood sugar (FBS)

Back 90

Norm is 70 - 125 mg

Front 91

Monosaccharides

Back 91

1. Glucose - (dextrose) blood sugar
2. Fructose - fruits, honey, drinks; the sweetest
3. Galactose - yogurt, some cheeses; least sweet

Front 92

Starch

Back 92

4 calories per starch

Front 93

Dietary Fiber

Back 93

foods, mostly from plants, that the human body can't break down to digest, therefore, eliminating intestinal waste

Front 94

Lipids

Back 94

true fats and oils as well as related fat-like compounds; are insoluble in water and greasy to touch

Front 95

saturated fat

Back 95

single-bond animal or vegetable fat

found in butter, meat, egg yolks

*rancid foods

Front 96

unsaturated fat

Back 96

double carbon bonds are very unstable and easily broken down..often derived from plants

found in corn, soybeans, sunflower oils

Front 97

hydrogenation

Back 97

process of adding hydrogen to a fat

**adds shelf life

Front 98

trans-fatty acids

Back 98

*worst of all fats!!

produced by the partial hydrogenation of unsaturated vegetable oils

found in commercially baked goods and fried foods (McDonalds)

Front 99

Polyunsaturated fat

Back 99

chain contains more than one double or triple bond; helps control cholesterol

omegas, bananas, nuts, fish, seeds

Front 100

Functions of Fats in body

Back 100

1. supply fuel to tissues
2. energy
3. insulation
4. support and protects organs
5. lubricates tissues
6. form integral part of cell membranes

Front 101

Lean

Back 101

less than 10 grams

Front 102

fat free

Back 102

no more than 0.5 grams of fat

Front 103

low fat

Back 103

no more than 3 grams of fat

Front 104

low saturated

Back 104

contains no more than 1 gram of sat. fat

Front 105

low cholesterol

Back 105

less than 20 mg of cholesterol per serving

Front 106

Protein composition

Back 106

Carbon

Hydrogen

Oxygen

Nitrogen

Front 107

essential amino acids

Back 107

must be available in the body simultaneously and in sufficient qty for synthesis of body proteins.

Ingested or from body's own cells

Front 108

nonessential amino acids

Back 108

body ordinarily can build in sufficient qtys to meet its needs

Front 109

anabolism

Back 109

the building up of tissues as occurs in growth or healing

Front 110

endemic

Back 110

diet has low protein to energy ratio

Front 111

insulin

Back 111

lowers blood sugars

Front 112

glucagon

Back 112

increases blood sugars

Front 113

ovovegetarian

Back 113

no meat or fish

no dairy

CAN EAT EGGS