Across
- 2. midarm __ measurement is easily obtained and can be used to monitor a client's nutritional progress
- 8. describes what a client has been eating
- 11. whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels based on significant standards of evidence
- 13. the sum of all physical and chemical changes that take place in the body
- 16. formed in and by the body as it processes food and nutrients
- 18. refers to all the socially transmitted behavior patterns shared by most members of a particular group that guide their thoughts and actions
- 20. the study of the interaction between one's diet and their genes
- 22. __ prevention is the establishment of monitoring techniques to discover diseases early enough to provide the opportunity to control their effects
- 23. the process of adopting the values, attitudes, and behavior of another culture
- 24. ___ prevention the implementation of practices that are likely to avert the occurrence of disease
- 25. the process that regulates how and when genes are turned on and off
- 26. measures the energy in food and and the body
- 27. __ nutrients are not needed in the diet because the body can make them from other substances
- 28. __ nutrient is one the body requires but cannot manufacture in sufficient amounts to meet bodily needs
- 29. __ health is not possible with an inferior diet
- 31. utilized to assess hand grip strength and is correlated with muscle strength
- 32. the science of food and its relationship to health
Down
- 1. screening tool to estimate weight status in relation to potential disease risk
- 3. the belief that one's own group's view of the world is superior to that of others
- 4. __ status refers to the body's condition related to the intake and use of nutrients
- 5. triceps __ measurement helps to differentiate between a person who is heavy because of muscle mass and one who is heavy because of excess fat
- 6. accumulation of fluid in the abdominal cavity
- 7. physiologically active substances from plants
- 9. caused by inadequate or unbalanced intake of food or nutrients or by ineffective processing by the body caused by malfunction or disease
- 10. bone loss
- 11. the limited or uncertain availability of nutritionally adequate and safe foods or doubtful ability to acquire food, whether some of the time or always
- 12. the chemical substances supplied by food that the body needs for growth, maintenance, and repair
- 14. the science of measuring the body
- 15. detects gene variants within an individual to identify nutritional factors that trigger dysfunction or disease
- 17. __ prevention is the use of treatment techniques after a disease has occurred to prevent complications or to promote maximum adaptation
- 19. the capacity to do work
- 21. __ essential nutrients are those that, under most circumstances, a healthy body can manufacture in sufficient quantities
- 23. nutritional __ is the second level of methodology
- 24. _ with a client is essential to maximize the possibility of effective implementation of the nutritional care plan
- 28. the nutrients that supply energy
- 30. the state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity