Name: Andal, Carlos MIguel L.

Date: October 8, 2021

Year&Section: BSN2-B

Nutrition Quiz
2021

1. Relate the nutritional concept to the principles of nutrition with diet therapy.

Simply said, both of these answer to human nature, which is to consume and meet
our bodily demands. What we consume may be an indicator of our nutritional state.
They are related in the sense that after feeling hungry, we must be reasonable in
deciding what to eat. Set customized limits and dietary restrictions for specific foods.
Make full use of our understanding about eating foods that are good for our bodies.
We can modify the nutrition concept by improving the state of the following:
Maintaining a good nutritional status, health body poses strength against disease and
reduces the possibility of being sick severely. Replenish the body by drinking lots of
water. Have enough rest and supply the body with health and nutritious foods.

2. Categorized and explain the two classification of nutrients.

In studies it shows the we have five different types of nutrients, which are divided
into two categories: macronutrients and micronutrients. Carbohydrates, proteins, and
lipids are examples of macronutrients that must be consumed in considerable
quantities. Micronutrients, on the other hand, are required in little amounts and
contain vitamins and minerals. Water, which is necessary for life, is included in a
sixth category.

3. Write down the terminologies that you know, and explain.

The terminologies that I personally became familiar were:
1. Developmental- means we must understand that persons in rapid growth (such as
infancy and adolescence) have a greater requirement for nutrition. For them to
develop.
2. Gender = we must recognize that men and women have distinct needs due to
differences in body composition and reproductive function. (Because the lalake is
more active because of the baby)
3. EDUCATING FOOD HANDLERS = cautious food handling by removing
contaminated food or water. Our personal hygiene and sanitary procedures practiced
at all stages of food flow or food chains.
4. Dietary advice = this is the role of nutritionists and dietitians. Nevertheless, as
nurses and other health workers, we are always accessible and can help the person
choose the type and amount of food they will ingest, the method of preparation, the
seasoning which can be used, and the timeframe of his meal.
5. Appetite- defined to be the pleasantness of his/her memory on a particular food.

4. Discuss the main uses of Recommended dietary allowance(RDA).

Main uses of RDA is composed of 10 main uses.

1.Food planning and procurement- the framework used to develop a plan for feeding
groups of healthy people. Planning also aids in cost-cutting by allowing you to save
time and money when cooking a set of meals.
2.Food-related programs. This is the constant underpinning for programs such as
feeding programs. Establishes the benchmark for a feeding program.
3.Evaluating dietary survey data- this is done to determine an individual's nutritional
intake. Evaluating the functions of food consumption.
4.Food selection guideline- This is used to assess the aforementioned guidelines.
5. Food nutrition knowledge and education- comparable to the previous point, this
acts as a guideline for acquiring a nutritious diet. Educators have been using this Food
nutrition knowledge and instruction to address people's precise nutritional
requirements.
6. Food labeling- This is primarily used for labelling and identifying foods.
7. Food fortification- this is a technique utilized to fortify the general population.
8. Creating a new or altered food product- after determining the level of need for a
new product, this can be used as a reference to evaluate the correctness of ideas.
9. Clinical Dietetics- the practice of modifying specific and diverse diets. Aids in the
psychological construction of a person's nutritional demands while on a diet.
10. Nutrient supplements and special dietary foods- this has been utilized as a
guideline in developing supplements and special dietary foods for a variety of
instances with varying circumstances. " 1989 – the Philippine RDA was established" "
2002 – the RDA was revised and renamed " RECOMMENDED ENERGY AND
NUTRIENT INTAKE (RENI)"

5. Discuss the nursing process related to nutrition with diet therapy.

The nursing procedure is quite important in developing a healthy nutrition diet

therapy. The nurse would be aware of the patient's nutritional state as a result of the
contacts. In the implementation of the aforementioned phase, the nurse could have an
intervention and evaluation for recommendations to improve the patient's nutritional
status. A care plan might include a list of vital raw and prepared foods that nurses
could use to produce a nutritious and sufficient meal for the patient. If the goal is met
through the strategy, the next step is to maintain a healthy lifestyle and way of life.

6. Discuss the dietary guidelines for Filipinos.

Dietary guidelines were also classified depending on body modifications like the
nationality. To attain healthy nutrition for Filipinos we should. Consume a variety of
meals. Breastfeed infants exclusively from birth to 4 to 6 months, then supplement
with appropriate meals while continuing to breastfeed. Maintain children's normal
growth with healthy food and regular growth monitoring. Eat fish, lean meat, poultry,
or dried legumes. Consume more veggies, fruits, and root vegetables. Consume food
prepared in edible oil on a daily basis. Drink milk, milk products, and calcium-rich
foods such as tiny fish and dark green leafy vegetables on a regular basis. Use iodized
salt, but limit your consumption of salty foods. Consume good and hygienic foods.
For a healthier life and appropriate nutrition, exercise on a regular basis, don't smoke,
and stay away from alcoholic beverages.