NSG 3100 Nutrition and Nursing Care
1. What are triglycerides?: The most common form of lipids, consisting of threefatty acids,
accounting for over 90% of lipids in food and the body.
2. What is the primary site of lipid digestion?: The small intestine, primarilyaided by bile
and pancreatic lipase.
3. What are the end products of lipid digestion?: Glycerol, fatty acids, andcholesterol.
4. What are lipoproteins?: Compounds made up of various lipids and a protein,necessary for
transporting reassembled lipids.
5. What is the role of enzyme hormone-sensitive lipase?: To break down triglyc-erides in
adipose cells, releasing glycerol and fatty acids into the blood.
6. What is a vitamin?: An organic compound that cannot be manufactured by thebody and is
needed in small quantities for metabolic processes.
7. How are vitamins classified?: As fat soluble or water soluble, with water-solu-ble vitamins
including C and the B-complex.
8. What are water soluble vitamins and how must they be obtained?: Watersoluble vitamins
cannot be stored in the body and must be taken daily in the diet.
9. How can water soluble vitamins be affected?: They can be degraded by foodprocessing,
storage, and preparation.
10. Which vitamins are classified as fat soluble?: Vitamins A, D, E, and K.
11. Can the body store fat soluble vitamins?: Yes, the body can store fat solublevitamins, but
there is a limit to the amounts of vitamins E and K.
12. What is the significance of fresh foods regarding vitamin content?: Vitamincontent is
highest in fresh foods consumed soon after harvest.
13. What are macrominerals and give examples?: Macrominerals are requireddaily in
amounts over 100mg; examples include calcium, phosphorus, sodium, potassium,
magnesium, chloride, and sulfur.
14. What are microminerals and give examples?: Microminerals are required daily in
amounts less than 100mg; examples include iron, zinc, manganese, iodine,fluoride, copper,
cobalt, chromium, and selenium.
15. What is a calorie?: A unit of heat energy.
16. How many calories are in a gram of carbohydrates?: 4 calories/gram.
17. How many calories are in a gram of fat?: 9 calories/gram.
18. What is Basal Metabolic Rate (BMR)?: The rate at which the body metabolizesfood to
maintain energy requirements while awake and at rest.
19. What does Resting Energy Expenditure (REE) refer to?: The amount ofenergy required to
, maintain basic body functions.
20. What does Body Mass Index (BMI) indicate?: It indicates whether a person'sweight is
appropriate for their height.
21. What is the BMI range for underweight individuals?: Less than 18.5.
22. What BMI range is considered normal?: 18.5 to 24.9.
23. What BMI range indicates obesity (Class I)?: 30 to 34.9.
24. What factors affect nutrition during development?: People in rapid growth periods need
more nutrients, while older adults may need fewer calories and dietarychanges.
25. How does sex affect nutritional needs?: Men generally need more caloriesdue to larger
muscle mass, while women need more iron due to menstruation.
26. What dietary needs do pregnant and lactating women have?: They requiremore calories
and fluids.
27. What is nutrition?: Nutrition is the sum of all interactions between an organismand the
food it consumes, including what a person eats and how the body uses it.
28. What are the three major functions of nutrients?: Nutrients provide energy forbody
processes and movement, provide structural material for body tissues, and regulate body
processes.
29. What is the body's most basic nutrient need?: Water.
30. What are the energy-providing nutrients?: Carbohydrates, fats, and proteins.
31. What are the types of carbohydrates?: Sugars, starches, and fiber.
32. What are sugars?: The simplest form of carbohydrates, which are water soluble and
produced by both plants and animals. They can be monosaccharides or disac-charides.
33. What are the three main monosaccharides?: Glucose, fructose, and galactose.
34. What are starches?: Insoluble, non-sweet forms of carbohydrates that are poly-
saccharides composed of branched chains of glucose molecules.
35. What is fiber?: A complex carbohydrate derived from plants that suppliesroughage to the
diet and cannot be digested by humans.
36. What are the major enzymes of carbohydrate digestion?: Ptyalin (salivaryamylase),
pancreatic amylase, maltase, sucrase, and lactase.
37. What is the end product of carbohydrate digestion?: Monosaccharides.
38. How is carbohydrate metabolism related to energy?: Carbohydrate metab- olism is the
major source of body energy, with glucose circulating in the blood and providing readily
available energy.
39. What role does insulin play in carbohydrate metabolism?: Insulin enhances the transport of
glucose to the cells.
1. What are triglycerides?: The most common form of lipids, consisting of threefatty acids,
accounting for over 90% of lipids in food and the body.
2. What is the primary site of lipid digestion?: The small intestine, primarilyaided by bile
and pancreatic lipase.
3. What are the end products of lipid digestion?: Glycerol, fatty acids, andcholesterol.
4. What are lipoproteins?: Compounds made up of various lipids and a protein,necessary for
transporting reassembled lipids.
5. What is the role of enzyme hormone-sensitive lipase?: To break down triglyc-erides in
adipose cells, releasing glycerol and fatty acids into the blood.
6. What is a vitamin?: An organic compound that cannot be manufactured by thebody and is
needed in small quantities for metabolic processes.
7. How are vitamins classified?: As fat soluble or water soluble, with water-solu-ble vitamins
including C and the B-complex.
8. What are water soluble vitamins and how must they be obtained?: Watersoluble vitamins
cannot be stored in the body and must be taken daily in the diet.
9. How can water soluble vitamins be affected?: They can be degraded by foodprocessing,
storage, and preparation.
10. Which vitamins are classified as fat soluble?: Vitamins A, D, E, and K.
11. Can the body store fat soluble vitamins?: Yes, the body can store fat solublevitamins, but
there is a limit to the amounts of vitamins E and K.
12. What is the significance of fresh foods regarding vitamin content?: Vitamincontent is
highest in fresh foods consumed soon after harvest.
13. What are macrominerals and give examples?: Macrominerals are requireddaily in
amounts over 100mg; examples include calcium, phosphorus, sodium, potassium,
magnesium, chloride, and sulfur.
14. What are microminerals and give examples?: Microminerals are required daily in
amounts less than 100mg; examples include iron, zinc, manganese, iodine,fluoride, copper,
cobalt, chromium, and selenium.
15. What is a calorie?: A unit of heat energy.
16. How many calories are in a gram of carbohydrates?: 4 calories/gram.
17. How many calories are in a gram of fat?: 9 calories/gram.
18. What is Basal Metabolic Rate (BMR)?: The rate at which the body metabolizesfood to
maintain energy requirements while awake and at rest.
19. What does Resting Energy Expenditure (REE) refer to?: The amount ofenergy required to
, maintain basic body functions.
20. What does Body Mass Index (BMI) indicate?: It indicates whether a person'sweight is
appropriate for their height.
21. What is the BMI range for underweight individuals?: Less than 18.5.
22. What BMI range is considered normal?: 18.5 to 24.9.
23. What BMI range indicates obesity (Class I)?: 30 to 34.9.
24. What factors affect nutrition during development?: People in rapid growth periods need
more nutrients, while older adults may need fewer calories and dietarychanges.
25. How does sex affect nutritional needs?: Men generally need more caloriesdue to larger
muscle mass, while women need more iron due to menstruation.
26. What dietary needs do pregnant and lactating women have?: They requiremore calories
and fluids.
27. What is nutrition?: Nutrition is the sum of all interactions between an organismand the
food it consumes, including what a person eats and how the body uses it.
28. What are the three major functions of nutrients?: Nutrients provide energy forbody
processes and movement, provide structural material for body tissues, and regulate body
processes.
29. What is the body's most basic nutrient need?: Water.
30. What are the energy-providing nutrients?: Carbohydrates, fats, and proteins.
31. What are the types of carbohydrates?: Sugars, starches, and fiber.
32. What are sugars?: The simplest form of carbohydrates, which are water soluble and
produced by both plants and animals. They can be monosaccharides or disac-charides.
33. What are the three main monosaccharides?: Glucose, fructose, and galactose.
34. What are starches?: Insoluble, non-sweet forms of carbohydrates that are poly-
saccharides composed of branched chains of glucose molecules.
35. What is fiber?: A complex carbohydrate derived from plants that suppliesroughage to the
diet and cannot be digested by humans.
36. What are the major enzymes of carbohydrate digestion?: Ptyalin (salivaryamylase),
pancreatic amylase, maltase, sucrase, and lactase.
37. What is the end product of carbohydrate digestion?: Monosaccharides.
38. How is carbohydrate metabolism related to energy?: Carbohydrate metab- olism is the
major source of body energy, with glucose circulating in the blood and providing readily
available energy.
39. What role does insulin play in carbohydrate metabolism?: Insulin enhances the transport of
glucose to the cells.
