Module 1 Diet History and Assessment

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Diet History

an assessment of the usual foods, fluids, or supplements consumed

Important components assessed

time, type, and amount taken for each meal

Important components assessed

types of specialty foods

Important components assessed

preparation of the food

Important components assessed

likes and dislikes

common components collected during a physical assessment

condition of hair and nails, presence of sores and ability to heal, evidence of fat wasting, vital signs, strength, weight

important steps to follow when obtaining a pt's weight

same time, similar clothes, same weighing device

nutrition

the intake of nutrients and absorption and the use of nutrients by the body

function of nutrition

provide energy

function of nutrition

regulate bodily processes

function of nutrition

build, maintain, and repair tissue

digestion

process of converting food into chemical substances that can be absorbed into the body and utilized by body tissues and cells

metabolism

a process by which large molecules are broken down into smaller molecules to make energy available for the organism

what are the 6 main nutrients

proteins, CHO, fats, vitamins, minerals, water

what are proteins stored as in the body

amino acids

function of protein

build and repair tissue and cells

function of protein

require increased amount during illness, injury, and pregnancy

function of protein

maintain acid-base relationship

function of protein

transports nutrients, antibodies, hormones, and enzymes

function of protein

source of energy

recommended grams of protein per day for a female

46gm/day

recommended grams of protein per day for a male

56gm/day

Proteins supply how many calories per gram

4 calories/gram

How many essential amino acids are there

9 essential amino acids

what does essential mean

obtained through food

How many non-essential amino acids are there in the body

11 non essential amino acids

what are the two types of amino acids

complete and incomplete

what is the difference between complete and incomplete

complete contains all 9 essential amino acids and incomplete does not

marasmus

protein and energy deficiency

Kwashiorkor

protein deficiency

what organs are stressed with increased levels of protein

liver and kidneys

what is the body's main source of energy

CHO's

how many grams of CHO's per day are recommended for a female

180-230 grams/day

how many grams of CHO's per day are recommended for a male

200-330 grams/day

what is an example of a monosaccharide

glucose

what is an example of a dissacharide

sucrose

what is an example of a polysaccharide

starch

functions of fiber

increase bulk in stool

functions of fiber

delays absorption of other CHO's

functions of fiber

decrease absorption of cholesterol and fat

what is the recommended daily consumption of fiber

21-38 gm/day

examples of food high in fiber

whole wheat bread, oatmeal, skins of fruits and veggies, legumes

another name for fat

lipid

what is the recommended percentage of dietary fat

20-35% of calories from fat

Fat provides how many calories per gram

9 cal/gm

function of fat

form of energy

function of fat

hormone production

function of fat

provides structure for cell wall

function of fat

insulation

function of fat

covering for nerve fibers

function of fat

makes food taste and smell good

function of fat

aids in absorption of fat soluble vitamin

what are the benefits of cholesterol in the body

produces bile and conversion to vit D

why is a cholesterol level of over 200 concerning

increases the risk for heart disease, stroke, and heart attack

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