Test 4 Nutrition

Front 1

What foods frequently cause an allergic reaction?

Back 1

Wheat, eggs, and milk

Front 2

Who is capable of transmitting an infectious organism?

Back 2

carrier

Front 3

Record of all food and drink ingested as well as allergic reactions and the time of their onset

Back 3

food diary

Front 4

When noninfected food is prepared with equipment that has been used to prepare infected food

Back 4

cross contamination

Front 5

when the immune system reacts to a food substance, usually a protein

Back 5

food allergy

Front 6

found on human skin and in infected cuts

Back 6

Staph

Front 7

disease-causing agent

Back 7

pathogen

Front 8

Many allergies begin in what year of life?

Back 8

first year

Front 9

Found in raw meats, poultry, fish, milk, and eggs

Back 9

salmonella

Front 10

Urticaria is what?

Back 10

hives

Front 11

A substance that causes hypersensitivity

Back 11

allergen

Front 12

Important for allergy patient to read what?

Back 12

food labels

Front 13

simplest treatment for a food allergy

Back 13

elimination

Front 14

most common cause of foodborne illnesses

Back 14

carelessness

Front 15

deadliest of food poisonings; caused by toxin-producing bacteria

Back 15

botulism

Front 16

AKA food borne illness

Back 16

food poisioning

Front 17

Above 140 degress or below 40 degrees ihibits the growth of what?

Back 17

bacteria

Front 18

What is diabetes?

Back 18

chronic disease in which the body lacks the normal ability to metabolize glucose

Front 19

Diabetes is characterized by what?

Back 19

hyperglycemia

Front 20

What is the primary hormone that controls the entry of glucose into the cells?

Back 20

insulin

Front 21

What cells secrete insulin?

Back 21

beta cells

Front 22

Beta cells are located where?

Back 22

pancreas

Front 23

Blood glucose ______ after a meal.

Back 23

rises

Front 24

Hyperglycemia draws what from the cells to the blood?

Back 24

water

Front 25

Hyperglycemia symptoms

Back 25

excess urination, excessive appetite, excessive thirst, excess sugar in urine, weight loss, weakness, and fatigue

Front 26

Why/how are ketones produced in diabetic patients?

Back 26

B/c untreated diabetic client cannot use carbs for energy, excessive amounts of fats are broken down, and consequently the liver produces ketones from fatty acids.

Front 27

Serious complications of diabetes

Back 27

atherosclerosis, retinopathy, neuropathy, infections

Front 28

Type 1 diabetes

Back 28

When the bodys immune system destroys the pancreatic beta cells

Front 29

Type 1 diabetes AKA

Back 29

childhood diabetes

Front 30

Type 2 diabetes symptoms

Back 30

family history, prior history of gestational diabetes, physical inactivity, race, ethnicity

Front 31

Type 2 diabetes AKA

Back 31

adult onset diabetes

Front 32

Type 2 diabetes controlled by

Back 32

diet, exercise, or oral medication

Front 33

Gestational diabetes

Back 33

Diabetes during pregnancy between weeks 16-28

Front 34

Normal blood glucose levels

Back 34

70-110

Front 35

Carbs should provide what percentage of calories for diabetics?

Back 35

50-60%

Front 36

Each carb serving contains how many calories?

Back 36

15 g

Front 37

How many carb choices is the average diabetic person allowed each meal?

Back 37

3-4

Front 38

How many grams of calories from carbs are allowed each meal?

Back 38

45-60

Front 39

What is the leading cause of death in the US today?

Back 39

cardiovascular disease

Front 40

Risk factors for cardiovascular disease

Back 40

abdominal obesity, high cholesterol, high b/p, insulin resistance, elevated CRP in blood

Front 41

Acute =

Back 41

sudden

Front 42

Chronic =

Back 42

over time

Front 43

Arteriosclerosis

Back 43

arteries harden, making the passage of blood difficult and sometimes impossible.

Front 44

Atherosclerosis

Back 44

thickening and weakening of artery walls by cholesterol and fatty deposits called plaque.

Front 45

Plaque

Back 45

deposits in the arteries created by cholesterol, fats, or other accumulations over time

Front 46

Risk factors for atherosclerosis

Back 46

high cholesterol, hypertension, smoking, obesity, diabetes, male sex, heredity, personality type, age, sedentary lifestyle

Front 47

Blood cholesterol of _____ mg/dl or less is desirable

Back 47

200

Front 48

Fat restricted diet takes approx. how many months to adjust to a new diet?

Back 48

2-3 months

Front 49

Which should be used fat-free milk or whole milk?

Back 49

fat free

Front 50

Which should be used fat free cheese or natural cheese?

Back 50

fat free

Front 51

Soluble fiber acts as a ______

Back 51

sponge

Front 52

Myocardial infarction is caused by what?

Back 52

blockage of coronary artery supplying blood to the heart

Front 53

What disease processes cause an MI?

Back 53

atherosclerosis, hypertension, abnormal blood clotting, infections such as rheumatic fever

Front 54

Why is sodium restricted in an MI patient?

Back 54

To prevent fluid accumulation

Front 55

Congestive heart failure is caused by

Back 55

the heart not being able to provide adequate circulation, the amount of oxygen taken in is insufficient for body needs.

Front 56

Common symptoms of congestive heart failure

Back 56

shortness of breath, chest pain

Front 57

Treatment for CHF?

Back 57

fluid restriction, diuretics, sodium-restricted diet

Front 58

High blood pressure with hypertension contributes to

Back 58

heart attack, stroke, heart failure, and kidney failure

Front 59

Why is hypertension referred to as the "silent disease"?

Back 59

sufferers can be asymptomatic

Front 60

Sodium restricted diet is used to alleviate

Back 60

edema and hypertension

Front 61

Recommended daily intake of sodium should be no more than ____ mg

Back 61

2300

Front 62

Function of kidneys

Back 62

acts as the body's filter system, maintains fluid balance

Front 63

When the urinary output is less than ____ml/day, it is impossible for all the daily wastes to be eliminated.

Back 63

500

Front 64

Oliguria

Back 64

urinary output less than 500 ml/day

Front 65

What is the result when the kidneys are unable to adequately eliminate nitrogenous waste?

Back 65

renal failure

Front 66

What makes the final conversion of Vitamin D?

Back 66

kidneys

Front 67

Causes of kidney disorders

Back 67

infection, degenerative changes, diabetes mellitus, high bp, cysts, renal stones, trauma

Front 68

Acute renal failure occurs_____

Back 68

suddenly

Front 69

Acute renal failure may be cause by

Back 69

a burn, crushing injury, or cardiac arrest

Front 70

Chronic renal failure occurs

Back 70

slowly

Front 71

What happens in the GI tract?

Back 71

digestion and absorption

Front 72

Prinary organs of the GI tract are

Back 72

mouth, esophagus, stomach, small and large intestine

Front 73

Celiac disease characterized by

Back 73

malabsorption of nutrients

Front 74

Symptoms of celiac disease

Back 74

diarrhea, weight loss, malnutrition

Front 75

Treatment for celiac disease

Back 75

gluten controlled diet

Front 76

High fiber diet is ___ grams or more

Back 76

30

Front 77

Low residue diet contains ___grams of fiber a day?

Back 77

5-10

Front 78

Whats the purpose of a low residue diet?

Back 78

reduce normal work of intestines