Nutritive sources - Study guides, Class notes & Summaries

what are the components of nutritive sources? - Answer -Carbohydrates and fiber -Protein -Lipids (fats) -Vitamins -Minerals and electrolytes -Water what does DRI stand for - Answer Dietary Reference Intake who developed the DRI - Answer institute of medicine standing committee on scientific evaluations of dietary reference intakes what was replaced by the DRI in 1990s? - Answer the RDA - recommended dietary allowance what does EAR stand for - Answer what does AI st...

Components of Nutritive Sources - Carbohydrates - Fiber - Protein - Lipids (Fats) - Vitamins - Minerals - Electrolytes - Water Energy Yielding Nutrients - Carbohydrates - Lipids (Fats) - Protein Brainpower Read More Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:02 / 0:15 Full screen Recommended Dietary Allowance (RDA) The amount of a particular nutrient that most healthy people in a similar life stage & sex will need to decrease the...

Components of Nutritive Sources - ANSWER-- Carbohydrates - Fiber - Protein - Lipids (Fats) - Vitamins - Minerals - Electrolytes - Water Energy Yielding Nutrients - ANSWER-- Carbohydrates - Lipids (Fats) - Protein Recommended Dietary Allowance (RDA) - ANSWER-The amount of a particular nutrient that most healthy people in a similar life stage & sex will need to decrease the risk of chronic disease Estimated Average Requirement (EAR) - ANSWER-The amount of a nutrient required to...

NSG 221 FINALScreening program - correct answer -conducted by community health nurses -guidelines: -screen for conditions in which early detection and treatment can improve disease outcome and quality of life - screen populations that have risk factors or are more susceptible to the disease - select a screening method that is simple, safe, inexpensive to administer, acceptable to clients, and has acceptable sensitivity and specificity - plan for the timely referral and follow-up of...

Objectives - Answer > Differentiate between fat-soluble vitamins and water-soluble vitamins > List functions and sources of major minerals and trace minerals > Explain the impact food processing and preservation methods have on the nutritive value of food > identify non-nutritive functions of vitamins and minerals used as food additives > describe how to reduce vitamin and mineral losses during home food storage and preparation Vitamins - Answer Are organic compound...

Nutrition Final Exam Review Questions with Verified Answers What are the 3 antioxidant vitamins? vitamin a, vitamin C, and vitamin E What is the major difference between water-soluble and fat-soluble vitamins? water soluble, excess secreted through urine and they need to be consumed daily. fat soluble, stored in the liver and adipose tissue and can build up to toxic levels if consumed in excess What is the TLC diet? therapeutic lifestyle diet for heart health. recommends an abundance of f...

NSC 435 Exam 1 Questions With 100% Correct Answers Normochromic, normocytic anemia - causes - answerblood loss, renal disease, chronic disease microcytic anemia - answerMCV <80 but also may see hypochromia (MCHC <30) --> iron deficiency microcytic anemia - lab values - answerserum iron and ferritin levels, total iron binding capacity and % transferring saturation are DECREASED anemia of chronic disease (ACD) - answer- normochromic, normocytic anemia (MCV and MCHC normal) - se...

NUR 316 Exam 4 Question & Answers, All Answered-Why do moms need to be concerned about nutrition? Role of protein, CHO, fats - Why do moms need to be concerned about nutrition? blood volume increases, baby/placenta/uterine growth, mammary change. Protein - about 70g/day as opposed to 45g fetal growth placental growth amniotic fluid production blood production growth of breast and uterus CHO - provides main source of energy and fiber for proper bowel functioning. needs to increase thr...

NSC 435 Exam 1 Questions With 100% Correct Answers Normochromic, normocytic anemia - causes - answerblood loss, renal disease, chronic disease microcytic anemia - answerMCV <80 but also may see hypochromia (MCHC <30) --> iron deficiency microcytic anemia - lab values - answerserum iron and ferritin levels, total iron binding capacity and % transferring saturation are DECREASED anemia of chronic disease (ACD) - answer- normochromic, normocytic anemia (MCV and MCHC normal) - se...

NUTRITION correct answersthe process of providing or obtaining the food necessary for health and growth Principles of Nutrition correct answersNutrients absorbed in the diet determine, to a large degree, the health of the body. COMPONENTS OF NUTRITIVE SOURCES correct answerscarbohydrates, and fiber, protein, lipids or fats, vitamins, minerals and electrolytes, water ENERGY YIELDING NUTRIENTS correct answersnutrients that can be metabolized to produce energy in the body. they include car...