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Basic Nutrition and Diet Therapy we’re there
both questions and answers for the year 2025-
Healthy People 2020 A national health initiative focused on promoting health and preventing disease. Registered Dietitian A nutrition expert registered with the Commission of Dietetic Registration (CDR) who has met strict educational and professional prerequisites and passed a national registration examination. Metabolism The sum of all chemical changes that take place in the body, providing energy, building tissue, and regulating metabolic processes. Carbohydrates Nutrients that serve as the body's primary source of fuel for energy, including starches and sugars. Proteins Essential nutrients that provide amino acids necessary for building and repairing tissues within the body. Fat Should provide no more than 20% to 35% of total kilocalories per day; for a 2000 - kcal diet, this equates to 400 to 700 kcal. Glycogen The main storage form of carbohydrate in the human body, primarily stored in the liver and muscle tissue.
Kilocalories from bread One slice of bread containing 30 g carbohydrate, 3 g protein, and 1 g fat provides 141 total kcal. Kilocalories from fat A sandwich containing 22 g fat provides 198 kcal. Kilocalories from protein A sandwich containing 15 g protein provides 60 kcal. Amino acids The basic building units of protein necessary for building, repairing, and maintaining body tissues. Nutritional Assessment The process of evaluating an individual's nutritional status, typically performed by a registered dietitian. Primary fuel source Carbohydrates are the primary fuel source for the body, with fat serving as a secondary source. Nutrition The process of providing or obtaining the food necessary for health and growth. Dietary Fats Nutrients that provide energy and are essential for the absorption of certain vitamins. Vitamins Organic compounds that are crucial for various metabolic processes in the body.
Food security The state of having reliable access to a sufficient quantity of affordable, nutritious food. Coenzyme factors Components aiding enzymes in metabolic reactions. Optimal nutrition Balanced intake of all essential nutrients. Undernutrition Insufficient nutrient intake for health maintenance. Overnutrition Excess nutrient intake leading to obesity. Dietary Reference Intakes (DRIs) Reference values for nutrient needs in populations. Recommended Dietary Allowance (RDA) Daily nutrient intake level sufficient for most. Adequate Intake (AI) Nutrient intake level based on observed data. Estimated Average Requirement (EAR) Average daily nutrient intake for half the population. Tolerable Upper Intake Level (UL) Maximum daily nutrient intake unlikely to cause harm. Dietary Guidelines for Americans Recommendations for healthy eating patterns.
MyPlate Visual guide for balanced meal planning. Nutritional risk factors Conditions increasing likelihood of malnutrition. Metabolic stress Increased nutrient needs due to physiological stress. Nutrient reserves Stored nutrients available for body use. Fluid intake Essential for hydration and bodily functions. Protein Essential for tissue repair and growth. Fats Concentrated energy source and nutrient carrier. Health promotion Strategies to improve health and prevent disease. Physiological adaptation Body's adjustments to maintain homeostasis. Nursing Process Systematic approach to patient care. Cognitive Level: Knowledge Understanding and recalling information. Cognitive Level: Application
Malnutrition risk factors Increased metabolic stress, such as from cancer and chemotherapy, can lead to malnutrition. Nutritional assessment Evaluating a patient's dietary intake and health status to provide tailored dietary recommendations. Weight maintenance The process of balancing calorie intake with calorie expenditure to maintain a stable body weight. Glucose monitoring Regularly checking blood sugar levels to manage diabetes or other health conditions. Blood pressure monitoring technique Methods used to measure blood pressure to assess cardiovascular health. Sodium intake recommendations Guidelines suggest limiting sodium intake to reduce health risks. Saturated fat limits Recommendations to limit saturated fat intake to promote heart health. Trans-fatty acids Unsaturated fats that have been hydrogenated, associated with increased health risks. Whole grains Grains that contain all parts of the grain kernel, providing more nutrients and fiber. Moderation in diet
Eating a balanced amount of different foods without overindulging. Herbal supplements Products made from plants that are used to enhance health or treat illnesses. Food fads Trends in food consumption that may not be based on scientific evidence. Vitamin and mineral supplements Products taken to provide nutrients that may not be consumed in sufficient quantities. Active lifestyle A way of living that includes regular physical activity. Fast food consumption Eating food from restaurants that serve quick, often processed meals. Cooking classes Educational sessions that teach individuals how to prepare nutritious meals. Dietary assessment The evaluation of an individual's food intake and nutritional status. C.G. A 45-year-old man with a history of diabetes. Choose MyPlate approach Encourages making food choices for a healthy lifestyle including balancing calories, enjoying food in a portion-controlled approach, encouraging whole grains, fruits, vegetables, and low-fat dairy, decreasing high-fat and sugary foods, and monitoring sodium. Major source of energy
Should be replaced with sugar-free beverages for better health. Lean proteins Recommended to be included in a healthy diet. Vegetables Encouraged as part of a healthy diet. Portion control An important aspect of a meal plan for managing diabetes. High-calorie beverages Should be limited in a healthy diet. Monosaccharides The simplest form of carbohydrates, including glucose, galactose, and fructose. Disaccharides Carbohydrates formed from two monosaccharides. Polysaccharides Complex carbohydrates made up of long chains of monosaccharides. Energy yield from carbohydrates Carbohydrates can yield more energy than other nutrients. Dietary recommendations for diabetes Emphasize portion control, whole grains, vegetables, and drinks without sugar. Sugars in the blood Glucose is the form of sugar circulating in the blood. Food choices for C.G.
Should include whole grains, lean proteins, and vegetables while avoiding sugary sodas. High-fat foods Should be decreased in a healthy diet. Caloric intake from fiber 0 kcal/g. Peristalsis Wavelike contractions of the muscle fibers of the stomach and intestinal walls. Simple sugars in ripe fruit Grapes and apples contain the highest amount of simple sugar. Pectin A type of soluble dietary fiber found in many fruits. Lowest carbohydrate content food Whole milk contains the least carbohydrate content (as a percentage of weight). Digestion of starch Begins in the mouth where the enzyme ptyalin breaks down starch. Negative effect of sugar alcohols Excessive amounts can cause diarrhea. Monosaccharides absorption Transported to the liver after being absorbed into the intestinal bloodstream. Recommended daily fiber intake for men 38 grams per day.
Starch in peanut butter sandwich Digestion begins in the mouth. Food with high carbohydrate content Dried fruits, juices, and starchy vegetables. Liver function Major organ for metabolic processing of carbohydrates. Carbohydrates in yogurt Contains some carbohydrates from the milk. Glycogen composition Composed of hundreds of units of glucose.
