Nutrition and Health: A Guide to Wellness
Introduction
Informal education experiences occur through daily activities, such as watching television show about diabetes. Health & 5 balances physical and psychologic dimensions include physical, intellectual, emotional, social, and spiritual dimensions. An example of poor eating habit that may affect emotional health is missing meals because of poor planning. Community support involves helping a mother with food safety. Tech for health promo involves client exercise 5x a week. For the efficient functioning and maintenance of the body, a person needs to consume sufficient amounts of: b. nutrients
A nurse has just been assigned to a community health program for older adults. She should check the document Healthy People 2020 to become familiar with: a. nutrition priorities and goals for older American adults
A healthy female client asks what she can do to prevent the development of type 2 diabetes. The strategies you discuss with her are considered. b. primary prevention
As a home health care nurse, you are visiting a 70-yr-old client who has just returned home from the hospital after being treated for coronary artery disease. The medical nutrition therapy or diet therapy developed for him by the hospital dietitian is d. tertiary prevention
A nutrient that can be made by the body is called d. nonessential
Nutrients that do not yield energy include a. minerals, vitamins, and water. Glucose is the b. most efficient form of energy for the brain
The nutrient that provides the highest number of kcals per gram is c. fat
A cup of frozen yogurt contains 24 g carbohydrate, 2 g fat, and 4 G protein. The total number of kcals in the frozen yogurt b. 130. Combinations of amino acids link together to form a. protein
Amino acids that must be consumed from plant and animal foods are called ____ amino acids b. essential. Lipids provide the best source of c. glucose for the brain. The category of nutrients that has a role in the production of hormones and helps protect body organs is a. lipids. Triglycerides, phospholipids, and sterols are categories of a. lipids. Water soluble and fat soluble describe the two classes of b. vitamins. A category of nutrients that assists other nutrients with metabolic functions throughout the body is c. vitamins. A class of nutrients that is important in body structure and influences the function of muscles and the central nervous system is b. minerals. If a mine worker was trapped in a mine, the nutrient that they would need most in order to survive is water. Combining classic concerns of deficiency diseases with interest to reduce the risk of chronic diet-related diseases is the focus of the dietary reference intakes (DRI). The course of action to provide amounts of vitamins and minerals is to eat a variety of foods. If a nurse wants to evaluate a client’s dietary intake, he or she may use c. diet history, a food record, and/or computer dietary analysis. If anyone wants to assess a client’s nutritional status, he or she may use d. dietary evaluation, clinical examination, biochemical analysis, and anthropometric measurements. Eating only one small meal per day in an attempt to lose weight and is taking high doses to vitamin and mineral supplements to try to make up for the lack of food they would be described as having malnutrition. A professional trained in normal and clinical nutrition, food science, and food service management who is credentialed by the Commission of the Dietetic Registration of the American Dietetic Association is a registered dietitian (RD)