NURS 299 Study Set #2 Questions And Answers With Real Tests
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Course
NURS 299
Institution
NURS 299
NURS 299 Study Set #2 Questions And Answers With Real Tests
Essential nutrients ANS Nutrients that the body needs for growth and maintenance that can only be obtained from the diet.
The 6 nutrient categories ANS Carbohydrates (CHO), proteins, lipids (Fats), vitamins, minerals, water
Noness...
NURS 299 Study Set #2 Questions And Answers With
Real Tests
Essential nutrients ANS Nutrients that the body needs for growth and maintenance that can only
be obtained from the diet.
The 6 nutrient categories ANS Carbohydrates (CHO), proteins, lipids (Fats), vitamins, minerals,
water
Nonessential nutrients ANS Can be synthesized by the body.
The function of nutrients ANS Providing energy,
Regulating body processes,
Building/maintaining, and repairing tissue
organic nutrients ANS Carbohydrates (CHO), lipids, proteins, vitamins
Energy yielding nutrients ANS Carbohydrates(CHO), lipids(fats), proteins
Carbohydrates ANS Major source of fuel/energy and dietary fiber.
Simple: sugars- found in fruits/milk/sweeteners.
Complex: starch and most fiber-found in cereals/grains/fruits/veggies
*Everything is broken down into glucose (the most efficient use of energy in body) except dietary
fiber.
Proteins ANS Made of 20 amino acids (aa's)
9 essential aa's found in animal & plant sources.
Provide energy/ perform extensive functions in body.
Excessive protein ANS Broken down into aa's and used as energy or is stored as fat.
,Increase intake of protein (beyond needed amount) DOES NOT increase muscle formation.
Lipids (fats) ANS Densest form of energy & other body functions & food.
Help produce hormones.
There's a relationship between consumption of lipids & risk for diet-related diseases.
Vitamins ANS Compounds that indirectly assist other nutrients through processes of digestion,
absorption, metabolism, and excretion.
Themselves don't provide energy, help release it from carbs, lipids, & proteins.
Thirteen vitamins, each with specific function & found in many foods, especially fruits/veggies
Water soluble vitamins ANS B vitamins & vitamin C
Fat soluble vitamins ANS Vitamins A, D, E, K
Minerals ANS Serve structural purposes in body & found in body fluids.
Sixteen essential minerals, categorized as major & trace minerals.
Found in fruits, vegetables, dairy, meats, & legumes.
Water ANS Functions as major part of every tissue in body:
-Fluid within which substances can break down & re-form.
-As blood constituent, provides transportation for nutrients.
,Equivalent of 9 to 13 cups water a day consumed from foods/beverages.
Signs of dehydration: impaired motor control, increase in temperature, loss of appetite, and increased
heart rate.
Dietary Standards ANS Guide to adequate nutrient intake levels against which to compare
nutrient values of foods consumed.
Dietary Reference Intakes (DRIs) ANS A set of nutritional reference values for the United States
and Canada that applies to healthy people.
Applicable to various individuals & population groups.
Serves as an overall guideline for the population.
Estimated Average Requirement (EAR) ANS The amount of a nutrient needed to meet the basic
requirements of half of the individuals in a specific group that represents the needs of a population.
Recommended Dietary Allowance (RDA) ANS level of nutrient intake sufficient to meet the
needs of almost all healthy individuals of a life-stage & gender group
Adequate Intake (AI) ANS the approximate level of an average nutrient intake determined by
observation of or experimentation with a particular group or population that appears to maintain good
health
Tolerable Upper Intake Level (UL) ANS the level of nutrient intake that should not be exceeded
to prevent adverse health risks.
A safety boundary for total consumption.
Acceptable Micronutrient Distribution Range (AMDR) ANS Daily percentage energy values for
the macronutrients fat, carbohydrate, & protein.
, Adequate Eating Patterns ANS Assortment: eating variety of foods from every food group.
Balance: foods from all groups in quantities so essential nutrients are consumed in proportion to one
another.
Nutrient density: assigns value to a food on the basis of a comparison of its nutrients content with the
kcal the food contains.
Undernutrition ANS Consumption of not enough energy or nutrients in comparison with DRI
values. Either not eating enough food to take in all the essential nutrients OR eating enough food for
energy but choosing food that lacks certain nutrients.
Overnutrition ANS consumption of too many nutrients and too much energy compared with DRI
levels.
(overconsumption of saturated fats in North America)
Malnutrition ANS Condition resulting from an imbalanced nutrient and/or energy intake.
Grodner Chapter 2 ANS
Personal Nutrition ANS Food selection:
-Food preferences: (food we choose to eat when all foods are available at the same time/in the same
quantity.
-Genetic factors: ie. inborn desire for sweet/salty flavors.
-Environmental effects: learned preferences by cultural/socioeconomic influences.
-The media: tv advertisements (that stuffed crust pizza be fire!)
Food choice: restricted by convenience.
Food liking: food we like to eat.
Community Nutrition ANS Public health nutrition.
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