BEA MARIE M.

SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 1-CHECK FOR UNDERSTANDING

1. ANSWER: D.
RATIO: This is because families who live in a certain geographic location eat meals that
are most likely affected by their ethnic heritage or regional cuisine, which ethnic cuisines
in a particular group consider their own since they are prepared locally and commonly
by their neighborhoods.

2. ANSWER: D.
RATIO: Carbohydrates, fats, and proteins are referred to as energy-yielding
macronutrients because they supply the body with energy.

3. ANSWER: C.
RATIO: The only nutrients that are inorganic in nature are water and minerals.

4. ANSWER: D.
RATIO: Alcohol is not a nutrient because it does not contribute to the body’s growth or
repair. It actually inhibits the absorption and usage of vital nutrients such as thiamin
(vitamin B1), vitamin B12, folic acid, and zinc.

5. ANSWER: C.
RATIO: The nutrient standards in use today only includes Recommended Dietary
Allowances (RDA), Adequate Intakes (AI), Estimated Average Requirements (EAR),
and Tolerable Upper Intake Levels (UL). Daily Minimum Requirements (DMR) is not
included.

6. ANSWER: C.
RATIO: Overnutrition is a kind of malnutrition in which nutrients are consumed in
excess, resulting in the buildup of body fat, which affects health and causes certain
illnesses.

7. ANSWER: C.
RATIO: The USDA food group classifies items to five primary food groups in order to
guarantee nutritional adequacy. Foods within a given food group are similar in their
contents of vitamins and minerals.

8. ANSWER: B.
RATIO: This is an example of nutrient density since nutrients in the apple is being
evaluated as well as the energy it gives, thus the greater the nutrient density, the more
nutrients and less calories it offers.

9. ANSWER: C.
RATIO: Baked beans should be consumed in moderation since they include fiber
and other indigestible carbohydrates, which are fermented by bacteria and cause our
bodies to produce more gas.

10. ANSWER: C.
RATIO: In all packaged foods, all ingredients on the label should be in descending order
of predominance by weight. Knowing that the first ingredient predominates by weight,
consumers can glean much information.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 2-CHECK FOR UNDERSTANDING

1. ANSWER: B.
RATIO: Nutrition Care Process is a systemic approach to providing high quality nutrition
care. This consists of four distinct, interrelated steps which are the: Nutrition
assessment, Nutrition Diagnosis, Nutrition Intervention, and Nutrition
monitoring/evaluation

2. ANSWER: C.
RATIO: Nutrition Diagnosis is organized in three domain categories namely the intake
(Too much or too little of a food or nutrient compared to actual or estimated needs),
clinical (Too much or too little of a food or nutrient compared to actual or
estimated needs), and behavioral- environmental (Knowledge, attitudes, beliefs,
physical environment, access to food, or food safety).

3. ANSWER: D.
RATIO: The dietitian/nutritionist utilizes nutrition monitoring/evaluation as the final phase
of the process to evaluate if the client has attained, or is making progress toward, the
targeted objective

4. ANSWER: A.
RATIO: Anthropometric measurement only includes height, weight, body mass
index (BMI), growth pattern indices/percentile ranks, and weight history.

5. ANSWER: C
RATIO: Implementation phase only involves collaborating with the client to carry
out the plan of care, communicating the nutrition care plan, modifying the plan of care
as needed, following up and verifying that the plan is being implemented, and
revising strategies based on changes in condition or response to intervention.
Defining the time and frequency of care, including intensity, duration, and follow-up is
already part of the planning the nutrition intervention phase and not in the
implementation phase
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 3-CHECK FOR UNDERSTANDING

1. ANSWER: B.
RATIO: Because steak primarily has no carbohydrates, instead, it is primarily
composed of protein and varying amounts of fat.

2. ANSWER: B.
RATIO: Polysaccharides are composed almost entirely of glucose.
Polysaccharides have three types that are important in nutrition, and these are the
glycogen, starch, and fibers.

3. ANSWER: C.
RATIO: Glucose is the chief energy source of our body because it is the main source of
fuel for our cells. When the body doesn't need to use the glucose for energy, it stores it
in the liver and muscles.

4. ANSWER: A.
RATIO: Glycogen is a homopolysaccharide found in the liver and muscles of animals,
where it is used to store energy.

5. ANSWER: B.
RATIO: Glucagon is a peptide hormone secreted from the alpha cells of the
pancreatic islets of Langerhans in reaction to low blood glucose levels.

6. ANSWER: B.
RATIO: The three main classes of lipids are namely the triacylglycerol’s (also called
triglycerides), phospholipids, and sterols.

7. ANSWER: C.
RATIO: A triglyceride is made up of three fatty acid chains linked to a glycerol. These
fatty acid chains can be saturated or unsaturated, and each chain has a different
chemical makeup.

8. ANSWER: A.
RATIO: Lecithin and other phospholipids in the body function as emulsifiers. Lecithin are
phospholipids containing a backbone of glycerol and two fatty acids, as well as a
phosphate group and a choline molecule.
9. ANSWER: D.
RATIO: All choices are correct in what people need to do to minimize saturated fat
intake and lower the risk of heart disease.

10. ANSWER: E.
RATIO: Fats in the body are not responsible for the transport of nutrients.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 4-CHECK FOR UNDERSTANDING

1. ANSWER: B.
RATIO: Amino acids are organic compounds that combine to form proteins. They are
typically known as the building blocks of protein. Beyond building proteins, they also
assist in the synthesis of hormones and neurotransmitters.

2. ANSWER: D.
RATIO: Enzymes help assemble disaccharides into starch, cellulose, or glycogen.

3. ANSWER: D.
RATIO: Protein serves as structural components in the body, as well as delivering
hormones to control physiological functions and maintaining fluid and electrolyte
balance. Furthermore, albumin and globulin are proteins found in the blood that assist
regulate the body's fluid balance by retaining water in the blood

4. ANSWER: A.
RATIO: Edema is known as a swelling of the body tissue which is caused by a trapped
fluid. This is common in a person’s hands, feet, ankles, legs, and to some parts as well.

5. ANSWER: C.
RATIO: Marasmus is a kind of malnutrition that differs from kwashiorkor, which is
marked by a severe loss of body fat and evidence of muscles. The majority of children
with this disease may not develop as quickly as normal children.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 5-CHECK FOR UNDERSTANDING

1. ANSWER: B.
RATIO: Once food is swallowed, it travels through the digestive tract from the
esophagus, then to the stomach, followed to the small intestine, then to the large
intestine.

2. ANSWER: A.
RATIO: Chyme released from the stomach enters and travels to the small
intestine, it then travels through the ileocecal valve at the beginning of the large
intestine at the ileocecal sphincter or valve.

3. ANSWER: D.
RATIO: Because in gastrointestinal motility segmentation mixes with more utility.

4. ANSWER: C.
RATIO: Within the circulatory system, lipids travel from place to place bundled with
proteins as lipoproteins. Different lipoproteins include very-low-density lipoproteins
(VLDL), low-density lipoproteins (LDL), and high-density lipoproteins (HDL).

5. ANSWER: D.
RATIO: Elevated LDL concentration in the blood means that a person has too much
cholesterol in the blood which is associated with a high risk of heart disease and in
serious cases would cause atherosclerosis.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 6-CHECK FOR UNDERSTANDING

1. ANSWER: D.
RATIO: Activities that contribute to the basal metabolic rate are maintenance of
heartbeat and body temperature to avoid further health complications.

2. ANSWER: B.
RATIO: Age, body composition, and sodium intake are three factors that affect the
body’s basal metabolic rate. Age affects especially when a person gets older, body
composition affects especially to larger adult bodies, and sodium affects especially if a
person has no control and has no balance in diet.

3. ANSWER: A.
RATIO: The largest component of energy expenditure is the basal metabolic rate
(BMR), which can be measured with accuracy under standardized conditions.

4. ANSWER: A.
RATIO: Body mass index (BMI) is a measure of weight adjusted for height, calculated
as weight in kilograms divided by the square of height in meters (kg/m2). Although BMI
is often considered an indicator of body fatness, it is a surrogate measure of body fat
because it measures excess weight rather than excess fat.

5. ANSWER: B.
RATIO: BMI range that correlates with the fewest health risks ranges from 18.5 to 24.9
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 7-CHECK FOR UNDERSTANDING

1. ANSWER: B.
RATIO: Main causes of obesity are genetics and physical inactivity. Furthermore,
obesity can be avoided through an active lifestyle together with a healthy and balanced
diet.

2. ANSWER: A.
RATIO: Leptin is a hormone released from the fat cells located in adipose tissue and is
produced by the fat cells under the direction of the ob gene.

3. ANSWER: A.
RATIO: The number of fat cells in our body remains constant throughout our adult life
except if we consume too much food and that is when we gain weight.

4. ANSWER: C.
RATIO: The obesity theory that suggests the body to choose to be at a specific weight is
the set-point theory. This theory proposes that body weight, like body temperature, is
physiologically regulated.

5. ANSWER:
D. RATIO: The best approach to weight loss is to reduce daily energy intake
and increase energy expenditure by performing some exercises to stimulate the
body’s metabolism and to promote a healthy immune system.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 8-CHECK FOR UNDERSTANDING

1. ANSWER: D.
RATIO: Vitamins A, D, E, and K are fat-soluble vitamins. These vitamins are soluble in
fats and oils, and they are absorbed along with dietary fats.

2. ANSWER: D
RATIO: Fat-soluble vitamins can be stored in the liver and fatty tissues and can reach
toxic concentrations if consumed in excess. Unlike water-soluble vitamins, which are not
stored in significant amounts, fat-soluble vitamins have the potential to accumulate in
the body over time.

3. ANSWER: C
RATIO: Night blindness and susceptibility to infection are symptoms of a deficiency in
vitamin A. Vitamin A is essential for maintaining healthy vision, promoting immune
function, and supporting the growth and development of cells and tissues.

4. ANSWER: D
RATIO: Water-soluble vitamins are easily absorbed and excreted by the body. They
dissolve in water and are not stored in large amounts, so they need to be consumed
regularly through the diet.

5. ANSWER: C
RATIO: Vitamin B12 is present only in foods of animal origin. It is primarily found in
meat, fish, poultry, eggs, and dairy products.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 9-CHECK FOR UNDERSTANDING

1. ANSWER: D
RATIO: Three-fourths of the sodium in people's diets comes from salt added to food by
manufacturers. Sodium is a mineral that is commonly added to processed and
packaged foods to enhance flavor, preserve freshness, and increase shelf life. These
include ready-to-eat meals, canned soups and vegetables, snacks, condiments, and
processed meats.

2. ANSWER: C
RATIO: Potassium is the mineral that is critical to keeping the heartbeat steady and
plays a major role in maintaining fluid and electrolyte balance. It is an essential mineral
and an electrolyte that helps regulate numerous bodily functions.

3. ANSWER: D
RATIO: The two best ways to prevent age-related bone loss and fracture are to maintain
a lifelong adequate calcium intake and engage in weight-bearing physical activity.
Calcium is a crucial mineral for maintaining bone health and strength. Adequate calcium
intake throughout life helps build and maintain strong bones, reducing the risk of bone
loss and fractures.Weight-bearing physical activity, such as walking, jogging, dancing, or
weightlifting, stimulates the bones to become stronger and denser.

4. ANSWER: D
RATIO: Foods high in iron that help prevent or treat anemia include meat and dark
green, leafy vegetables.Dark green, leafy vegetables such as spinach, kale, and
broccoli are also good sources of iron. While the iron in plant-based foods is less easily
absorbed compared to animal sources, consuming these iron-rich vegetables alongside
foods high in vitamin C (such as citrus fruits, tomatoes, and bell peppers) can enhance
iron absorption.

5. ANSWER: B
RATIO: A deficiency of iodine is one of the world's most common preventable causes of
mental retardation. Iodine is an essential mineral required for the production of thyroid
hormones. These hormones play a critical role in brain development, particularly during
pregnancy and early childhood.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 10-CHECK FOR UNDERSTANDING

1. ANSWER: B
RATIO: Regular physical activity helps protect against cancer, diabetes, and heart
disease.Engaging in regular physical activity has numerous health benefits and is
associated with a reduced risk of various chronic diseases.

2. ANSWER: A
RATIO: Fitness benefits health by increasing lean body tissue and enhancing resistance
to colds and other infectious diseases. Regular physical activity and exercise have
numerous positive effects on overall health.

3. ANSWER: B
RATIO: Conditioning is not a specific component of fitness.Since conditioning is a term
often used in the context of sports and fitness, it is not considered a specific component
of fitness. Conditioning generally refers to the overall physical preparedness and fitness
level specific to a particular sport or activity.

4. ANSWER: D
RATIO: Vitamin or mineral supplements taken right before an event are generally
useless for improving performance because the body needs hours or days for the
nutrients to do their work.

5. ANSWER B
RATIO: Physically active young women, especially those who are endurance athletes,
are prone to iron deficiency.Iron deficiency is a common concern among physically
active individuals, particularly females involved in endurance sports.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 11-CHECK FOR UNDERSTANDING

1. ANSWER: A
RATIO: The most important single predictor of an infant's future health and survival is
the infant's birth weight. Birth weight is a crucial indicator of an infant's overall health
and development. It reflects the interaction between various factors, including the
mother's health, nutrition, and prenatal care. A low birth weight is associated with an
increased risk of various health problems, including infant mortality, developmental
delays, chronic diseases later in life, and impaired immune function.

2. ANSWER: D
RATIO: A mother's pre-pregnancy nutrition is important to a healthy pregnancy because
it determines the development of healthy support tissues, the placenta, amniotic sac,
umbilical cord, and uterus.

3. ANSWER: D
RATIO: During pregnancy, a pregnant woman needs an extra 450 calories above the
allowance for nonpregnant women throughout all three trimesters. The energy needs of
a pregnant woman increase to support the growth and development of the fetus, as well
as the changes occurring in her own body. While the specific caloric requirements may
vary depending on factors such as pre-pregnancy weight, physical activity level, and
individual needs, it is generally recommended that pregnant women consume additional
calories during each trimester.

4. ANSWER C
RATIO: During pregnancy, two nutrients needed in large amounts for rapid cell
proliferation are folate and vitamin B12. Folate, also known as folic acid when in its
synthetic form, is essential for DNA synthesis, cell division, and the formation of red
blood cells. Vitamin B12 is necessary for the production of red blood cells, neurological
function, and DNA synthesis.

5. ANSWER: B
RATIO: For a woman who is at the appropriate weight for her height and is carrying a
single fetus, the recommended weight gain during pregnancy is generally between 25 to
35 pounds. The appropriate weight gain during pregnancy depends on various factors,
including the woman's pre-pregnancy weight and body mass index (BMI).
6. ANSWER: D
RATIO: Rewards of physical activity during pregnancy may include reduced stress and
easier labor. Engaging in regular physical activity during pregnancy offers numerous
benefits for both the mother and the developing fetus. While weight loss is not typically
a primary goal during pregnancy, physical activity can help maintain a healthy weight
gain throughout pregnancy and support overall fitness.

7. ANSWER: B
RATIO: During pregnancy, the combination of high blood pressure and protein in the
urine signals the condition known as preeclampsia. Preeclampsia is a serious condition
that typically occurs after the 20th week of pregnancy and is characterized by high
blood pressure (hypertension) and the presence of protein in the urine (proteinuria).

8. ANSWER: A
RATIO: While it is important for pregnant women to avoid certain high-risk foods to
prevent listeriosis, choosing soft rather than aged cheeses is not an accurate
preventative measure. Soft cheeses, such as feta, brie, Camembert, blue cheese, and
queso blanco, have a higher risk of being contaminated with Listeria monocytogenes,
the bacteria that causes listeriosis. Pregnant women are advised to avoid these soft
cheeses unless they are made from pasteurized milk, as the pasteurization process
helps eliminate harmful bacteria.

9. ANSWER: B
RATIO: Adequate nutrition and fluid intake are crucial for supporting lactation and
ensuring a sufficient milk supply. While breastfeeding, a mother's calorie needs increase
slightly, but it is not necessary to consume an additional 5000 calories a day.

10. ANSWER: C
RATIO: Breastfeeding mothers have increased fluid needs to support milk production
and maintain hydration. Adequate water intake is important to prevent dehydration,
especially since breastfeeding can increase a mother's overall fluid loss.
BEA MARIE M. SARAUM 2BSN-B14
NUR 102-NUTRITION AND DIET THERAPY

LEC SAS 12-CHECK FOR UNDERSTANDING

1. ANSWER: B
RATIO: On average, infants experience rapid growth during the first six months of
life. During this period, their weight can roughly triple from birth weight. This
accelerated growth is a sign of healthy development and is influenced by factors
such as nutrition, genetics, and overall health.

2. ANSWER: B
RATIO: Lactoferrin is a protein found in human milk that possesses multiple
antimicrobial properties. It plays a crucial role in preventing bacteria from
obtaining the iron they need to grow and multiply. Iron is an essential nutrient for
bacterial growth, and lactoferrin binds to iron, making it unavailable for bacterial
use.

3. ANSWER: A
RATIO: Colostrum is the pre-milk substance produced by the mammary glands in
the breasts during the initial days after childbirth. It is rich in nutrients and
bioactive components that provide important benefits to newborns.

4. ANSWER: D
RATIO: Around the age of 4 - 6 months is when most infants are developmentally
ready to begin consuming solid foods, including iron-fortified cereals. At this
stage, infants have typically developed the necessary head and neck control and
can sit with support. They also exhibit signs of readiness for solid foods, such as
showing interest in food, being able to move food to the back of their mouth, and
having a decreased tongue-thrust reflex.

5. ANSWER: E
RATIO: The feeding guidelines for children generally emphasize providing
nutritious foods, allowing children to explore and enjoy food, and respecting their
appetite and autonomy in deciding which foods to eat and how much. However,
limiting sweets is an important aspect of promoting a healthy and balanced diet
for children.

6. ANSWER: B
RATIO: Iron deficiency in children can have various effects on their health and
development. One characteristic of iron deficiency is that it can affect brain
function before anemia (a decrease in red blood cell count or hemoglobin levels)
sets in. Iron is essential for cognitive development and the normal functioning of
the brain, so a deficiency can impair cognitive processes, learning, and behavior
even before the development of anemia.

7. ANSWER: A
RATIO: It's important to note that lead toxicity can have other symptoms as well,
such as abdominal pain, loss of appetite, developmental delays in children,
cognitive impairment, and damage to the nervous system. If lead toxicity is
suspected, medical attention should be sought for proper diagnosis and
treatment.

8. ANSWER: B
RATIO: Allergic reactions to foods most commonly occur due to specific food
allergens. Some of the most common food allergens that can trigger allergic
reactions are eggs, peanuts, and milk. These three foods, along with other
common allergens like tree nuts, soy, wheat, fish, and shellfish, are responsible
for the majority of food allergies.

9. ANSWER: D
RATIO: When introducing new foods to children, it is generally recommended to
offer one new food at the beginning of the meal. This allows the child to approach
the new food when they are most hungry and more receptive to trying new flavors
and textures.

10. ANSWER: C
RATIO: Children who watch a lot of television are likely to be influenced by the
content they see, including food advertisements. However, it is not accurate to
say that they learn healthy eating tips from programs. In fact, television
advertising often promotes unhealthy foods high in sugar, salt, and unhealthy
fats, which can contribute to poor dietary habits and an increased risk of obesity.