Human Nutrition UCF test #1 (Answered)

health literacy - ANSWER the ability to acquire and comprehend basic health concepts such as nutrition, and apply them to ones own health decisions health literacy develops through what - ANSWER education on topics re ...

health literacy - ANSWER the ability to acquire and comprehend basic health concepts such as nutrition, and apply them to ones own health decisions health literacy develops through what - ANSWER education on topics related to health promotion and illness who is involved with the development of client health literacy - ANSWER nurses clients - ANSWER individuals cared for by health professionals to maintain health patients - ANSWER those who are ill or recuperating from illness what are the 5 dimensions of health - ANSWER physical, intellectual, emotional, social, spiritual what is physical health - ANSWER meets daily energy requirements, efficient body functioning what is intellectual health - ANSWER use intellectual abilities to learn to adapt to changes in environment what is emotional health - ANSWER easily express or suppress emotions what is social health - ANSWER ability to interact with people what is spiritual health - ANSWER cultural beliefs about purpose of life health - ANSWER the merging and balancing of the 5 physical and psychological dimensions of health: physical, mental, emotional, social, spiritual nutrition - ANSWER the study of nutrients and the processes by which they are used by the body health promotion - ANSWER strategies used to increase the level of the health of individuals, families, groups, and communities low reading skills are associated with what - ANSWER poor health disease prevention - ANSWER the recognition of a danger to health that that could be reduced or alleviated through specific actions or changes in lifestyle behaviors what are the 3 classifications of disease prevention - ANSWER primary, secondary, tertiary primary prevention - ANSWER activities to avert the initial development of the disease or poor health ex: adopting a low-fat, high fiber eating lifestyle before diet related health problems develop secondary prevention - ANSWER early detection to halt or reduce the effects of the disease or illness ex: controlling the intake of certain nutrients tertiary prevention - ANSWER occurs after a disorder develops ex: chemo for cancer may have the side effects of nausea and loss of appetite. nutrition counseling may be necessary 6 nutrient categories - ANSWER carbohydrates proteins lipids(fats) vitamins minerals water essential nutrients - ANSWER when the body requires a nutrient for growth but lacks the ability to manufacture amounts sufficient to meet the bodys needs nonessential nutrients - ANSWER nutrients that the body can make what are functions of essential nutrients in the body - ANSWER providing energy, regulating body processes, aiding growth and repair of body tissues what nutrients provide energy - ANSWER carbohydrates, proteins, lipids what nutrients regulate body processes - ANSWER proteins, lipids, vitamins, minerals, water what nutrients aid growth and repair body tissues - ANSWER proteins, lipids, minerals, water the energy released in food is measured in what - ANSWER kilocalories or calories what are a major source of fuel - ANSWER carbohydrates simple carbohydrates - ANSWER found in fruits, milk, and sweeteners complex carbohydrates - ANSWER found in cereals, grains, pastas, fruits, veggies what can not be broken down by the digestive system, therefore is not a source of energy - ANSWER fiber essential amino acids - ANSWER must be consumed in foods what are the densest form of energy - ANSWER fats what are water soluble vitamins - ANSWER B vitamins and vitamin C what are fat soluble vitamins - ANSWER A,D,E,K minerals are plentiful in - ANSWER fruits, veggies, dairy, meats, legumes Dietary Reference Intakes (DRIs) - ANSWER combines the classic concerns of deficiency diseases that were the original focus of nutrient recommendations with the contemporary interest of reducing risk of chronic diet related diseases . also take into account availability of nutrients, food components, and use of dietary supplements water - ANSWER a constituent of blood; provides a means of transportation for nutrients to and from cells DRIs: Estimated Average Requirement (EAR) - ANSWER the amount of a nutrient needed to meet the basic requirements of half the individuals in a specific group that represents the needs of the population DRIs: Adequate Intake (AI) - ANSWER 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 DRIs: Recommended Dietary Allowance (RDA) - ANSWER the level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life stage and gender group DRIs: Tolerable Upper Intake Level (UL) - ANSWER level of nutrient intake that should not be exceeded to prevent adverse health risks DRIs: Acceptable Macronutrient Distribution Ranges (AMDRs) - ANSWER daily percent energy intake values for the macronutrients of fat, carbs, and protein nutrient density - ANSWER assigns value to a food based on a comparison of its nutrient content with the kcal the food contains nutritional assessment - ANSWER the process of determining nutritional status two levels of nutritional assessment - ANSWER one level evaluates dietary intake of foods we eat to determine quantities of nutrients consumed compared to DRI standard. other level evaluates dietary intake but also considers how the body uses the nutrients for growth and maintenance of health nutritional assessment techniques include 2 levels - ANSWER 1. the quality of range nutrients consumed 2. the bodys use of nutrients for growth and maintenance of health what is necessary to evaluate a persons complete nutritional status - ANSWER complete nutritional assessment under-nutrition - ANSWER the consumption of not enough energy or nutrients based on DRI values overnutrition - ANSWER consumption of too many nutrients and too much energy compared to DRI levels malnutrition - ANSWER condition resulting from an imbalanced nutrient and or energy intake. both undernutrition and overnutrition assessment of nutritional status - ANSWER 1. a clinical examination performed by a primary health provider, nurse, dietitian to note outward signs of nutritional health ex: physical exam 2. biochemical analysis samples of body tissues to assess how the body uses nutrients, ex: blood or urine tests 3. anthropometric measurements and comparing those dimensions with national standards to determine healthy growth patterns ex: measuring height, weight, limb circumference food preferences - ANSWER foods we choose to eat when all foods are available at the same time and in the same quantity food choice - ANSWER concerns the specific foods that are convenient to choose when we are actually ready to eat, restricted by convenience food liking - ANSWER foods we really like to eat food stamp program - ANSWER provides individuals and families below certain income levels with coupons to purchase nutritious foods the WIC program - ANSWER nutrition counseling, supplemental foods, and referrals to other health care and social services to women who are pregnant or breastfeeding dietary guidelines - ANSWER contain adequate nutrients, promote health, maintain active lifestyles, and decrease the risk of chronic disease