WILLIAMS BASIC NUTRITION AND DIET THERAPY 16TH EDITION
TEST BANK BY STACI NIX ASSURED SUCCESS NEWEST 25/26
GRADED A+ SCORE SOLUTION REVIEW
Dietary Reference Intakes
A set of reference values used to plan and assess nutrient
intakes.
Myplate food guidance system
A tool provided by the U.S. Department of Agriculture for meal
planning, including serving sizes for each food group.
Basic four food groups
A classification of food into four categories: fruits, vegetables,
grains, and proteins.
Optimal diet
A diet that contains a variety of foods in appropriate quantities
to maintain proper weight and health.
,Key recommendations of Dietary Guidelines
Balance calories and maintain weight while reducing sodium,
saturated fats, cholesterol, trans-fatty acids, added sugars,
and refined grains.
Myplate goal
To promote variety, proportion moderation, gradual
improvements, and physical activity.
Caloric intake for recovery
A patient recovering from an accident may require 2400
kcal/day, with specific percentages from carbohydrates, fats,
and proteins.
Carbohydrate percentage in diet
Typically ranges from 45% to 65% of total calories.
Malnutrition risk factors
, Increased metabolic stress, such as from cancer and
chemotherapy, can lead to malnutrition.
Nutritional assessment
Evaluating a patient's dietary intake and health status to
provide tailored dietary recommendations.
Weight maintenance
The process of balancing calorie intake with calorie
expenditure to maintain a stable body weight.
Glucose monitoring
Regularly checking blood sugar levels to manage diabetes or
other health conditions.
Blood pressure monitoring technique
Methods used to measure blood pressure to assess
cardiovascular health.
TEST BANK BY STACI NIX ASSURED SUCCESS NEWEST 25/26
GRADED A+ SCORE SOLUTION REVIEW
Dietary Reference Intakes
A set of reference values used to plan and assess nutrient
intakes.
Myplate food guidance system
A tool provided by the U.S. Department of Agriculture for meal
planning, including serving sizes for each food group.
Basic four food groups
A classification of food into four categories: fruits, vegetables,
grains, and proteins.
Optimal diet
A diet that contains a variety of foods in appropriate quantities
to maintain proper weight and health.
,Key recommendations of Dietary Guidelines
Balance calories and maintain weight while reducing sodium,
saturated fats, cholesterol, trans-fatty acids, added sugars,
and refined grains.
Myplate goal
To promote variety, proportion moderation, gradual
improvements, and physical activity.
Caloric intake for recovery
A patient recovering from an accident may require 2400
kcal/day, with specific percentages from carbohydrates, fats,
and proteins.
Carbohydrate percentage in diet
Typically ranges from 45% to 65% of total calories.
Malnutrition risk factors
, Increased metabolic stress, such as from cancer and
chemotherapy, can lead to malnutrition.
Nutritional assessment
Evaluating a patient's dietary intake and health status to
provide tailored dietary recommendations.
Weight maintenance
The process of balancing calorie intake with calorie
expenditure to maintain a stable body weight.
Glucose monitoring
Regularly checking blood sugar levels to manage diabetes or
other health conditions.
Blood pressure monitoring technique
Methods used to measure blood pressure to assess
cardiovascular health.
