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88 Cards in this Set
- Front
- Back
24-hour food recall
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client recalls all the food and beverages consumed during a typical 24-hour period
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Anabolism
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a process in which simple substances are converted by the body cells into more complex substances (e.g., building tissue, positive nitrogen balance)
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Anemia
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a condition in which the blood is deficient in red blood cells or hemoglobin
Anorexia |
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Anorexia
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lack of appetite
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Anorexia nervosa
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a disease characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in persons who continue to believe they are fat
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Basal metabolic rate
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(BMR) the rate of energy utilization in the body required to maintain essential activities such as breathing
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Body mass index
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(BMI) indicates whether weight is appropriate for height
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Bottle mouth syndrome
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describes the decay of the infant's teeth caused by constant contact with the sweet liquid in a bottle
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Bulimia
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an uncontrollable compulsion to eat large amounts of food and then expel it by self-induced vomiting or by taking laxatives
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Caloric value
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the amount of energy that nutrients or foods supply to the body
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Calorie (c, cal, kcal)
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a unit of heat energy equivalent to the amount of heat required to raise the temperature of 1 kg of water 1 C
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Catabolism
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a process in which complex substances are broken down into simpler substances (e.g., breakdown of tissue)
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Cholesterol
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a lipid that does not contain fatty acid but possesses many of the chemical and physical properties of other lipids
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Complete proteins
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a protein that contains all of the essential amino acids as well as many nonessential ones
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Demand feeding
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child is fed when hungry
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Diet history
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a comprehensive assessment of a client’s food intake that involves an extensive interview by a nutritionist or dietitian
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Disaccharides
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sugars that are composed of double molecules
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Dysphagia
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difficulty or inability to swallow
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Enteral
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through the gastrointestinal system
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Enzymes
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biologic catalysts that speed up chemical reactions
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Essential amino acids
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amino acids that cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet
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Fad
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a widespread but short-lived interest, or a practice followed with considerable zeal
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Fats
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lipids that are solid at room temperature
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Fat-soluble vitamins
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A, D, E, and K vitamins that the body can store
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Fatty acids
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the basic structural units of most lipids made up of carbon chains and hydrogen
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Food diary
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a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3 to 7 days
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Food frequency record
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a checklist that indicates how often general food groups or specific foods are eaten
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Gastrostomy
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an opening through the abdominal wall into the stomach
Glycerides |
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Glycerides
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the most common form of lipids consisting of a glycerol molecule with up to three fatty acids
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Glycogen
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the chief carbohydrate stored in the body, particularly in the liver and muscles
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Glycogenesis
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the process of glycogen formation
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Ideal body weight (IBW)
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the optimal weight recommended for optimal health
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Incomplete proteins
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protein that lacks one or more essential amino acids; usually derived from vegetables
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Iron deficiency anemia
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a form of anemia caused by inadequate supply of iron for synthesis of hemoglobin
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Jejunostomy
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an opening through the abdominal wall into the jejunum
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Kilocalorie (Kcal)
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see Calorie
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Kilojoule (kJ)
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a metric measurement referring to the amount of energy required when a force of one newton (N) moves one kilogram of weight one meter distance
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Large calorie (Calorie, kilocalorie [Kcal])
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see Calorie
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Lipids
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organic substances that are greasy and insoluble in water but soluble in alcohol or ether
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Lipoproteins
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soluble compounds made up of various lipids
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Macrominerals
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any of the minerals that people require daily in amounts over 100 mg
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Malnutrition
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a disorder of nutrition; insufficient nourishment of the body cells
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Metabolism
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the sum of all the physical and chemical processes by which living substance is formed and maintained and by which energy is made available for use by the organism
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Microminerals
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a vitamin or mineral
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Mid-arm circumference (MAC)
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a measure of fat, muscle, and skeleton
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Mid-arm muscle circumference (MAMC)
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calculated by using reference tables or by using a formula that incorporates the triceps skinfold and the MAC
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Minerals
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a substance found in organic compounds, as inorganic compounds and as free ions
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Monosaccharides
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sugars that are composed of single molecules
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Monounsaturated fatty acids
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a fatty acid with one double bond
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Nasoenteric tube
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a tube inserted through one of the nostrils, down the nasopharynx, and into the alimentary tract
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Nasogastric tube
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a plastic or rubber tube inserted through the nose into the stomach for the purpose of feeding or irrigating the stomach
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Nitrogen balance
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a measure of the degree of protein anabolism and catabolism; net result of intake and loss of nitrogen
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Nonessential amino acids
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an amino acid that the body can manufacture
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Nutrients
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organic or inorganic substances found in food
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Nutrition
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the sum of all the interactions between an organism and the food it consumes
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Nutritive value
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the nutrient content of a specified amount of food
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Obese
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(obesity) weight greater than 20% of the ideal for height and frame
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Overnutrition
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a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue
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Oils
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lipids that are liquid at room temperature
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Overweight
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BMI 26-30 kg/m2
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Parenteral
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drug administration occurring outside the alimentary tract; injected into the body through some route other than the alimentary canal (e.g., intramuscularly)
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Partially complete proteins
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proteins that contain less than the required amount of one or more essential amino acids; cannot alone support continued growth
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Percutaneous endoscopic gastrostomy (PEG)
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feeding catheter inserted into the stomach through the skin and subcutaneous tissues of the abdomen
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Percutaneous endoscopic jejunostomy (PEJ)
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feeding catheter inserted into the jejunum through the skin and subcutaneous tissues of the abdomen
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Polysaccharides
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a branched chain of dozens, sometimes hundreds, of glucose molecules; starches
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Polyunsaturated fatty acids
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fatty acid with more than one double bond (or many carbons not bonded to a hydrogen atom)
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Protein-calorie malnutrition
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problem of clients with long-term deficiencies in caloric intake; characteristics include depressed visceral proteins (e.g., albumin), weight loss, and visible muscle and fat wasting
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Pureed diet
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a modification of the soft diet; liquid may be added to the food, which is then blended to a semisolid consistency
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Regurgitation
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the spitting up or backward flow of undigested food
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Resting energy expenditure (REE)
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the amount of energy required to maintain basic body functions
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Saturated fatty acids
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those in which all carbon atoms are filled to capacity (i.e., saturated) with hydrogen
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Skinfold measurement
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an indicator of the amount of body fat, the main form of stored energy
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Small calorie (c, cal)
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the amount of heat required to raise the temperature of 1 g of water 1 C
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Triglycerides
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substances that have three fatty acids; they account for over 90% of the lipids in food and in the body
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Undernutrition
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an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food
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Unsaturated fatty acid
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a fatty acid that could accommodate more hydrogen atoms than it currently does
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Urea
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a substance found in urine, blood, and lymph; the main nitrogenous substance in blood
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Vitamin
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an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes
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Water-soluble vitamins
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a water-soluble vitamin that the body cannot store, so people must get a daily supply in the diet; include C and B-complex
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Liquid nutrition into the upper intestinal tract.
a)enteral nutrition b)parenteral nutrition c)liquid nutrition |
a)enteral nutrition
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State 2 risks associated with enteral nutrition
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aspiration
infection diarrhea electrolyte imbalance |
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Which type of feeding tube is the following:
a short-term tube placed into the stomach a)PEG b)NE c)NG d)J |
NG (nasogastric)
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Which type of feeding tube is the following:
a short-term tube placed into the duodenum or jejeunem a)PEG b)NE c)NG d)J |
NE (nasoenteric)
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Which type of feeding tube is the following:
a long-term tube placed surgically through the abdomen into the jejeunem a)PEG b)NE c)NG d)J |
J tube (Jejeunostomy)
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Which type of feeding tube is the following:
a long-term tube placed into the stomach through the abdomen a)PEG b)NE c)NG d)J |
PEG (percutaneous gastrostomy)
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What is the most reliable way to evaluate feeding tube placement?
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x-ray
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What is the best way for a nurse to regularly verify feeding tube placement?
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aspiration of stomach contents and measuring the pH of the aspirate to ensure that it is acidic.
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The delivery of nutrition by IV through a central venous catheter.
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parenteral nutrition
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