Nutrition and Diet Therapy Review

These flashcards cover key concepts in nutrition and diet therapy, focusing on dietary fats, cholesterol management, and the impact of these factors on health.

What is the main reason the client may not respond to diet therapy despite reduced dietary fat?

The client's cholesterol levels remain elevated.

What is a potential next step if a client's cholesterol remains high after reducing dietary fat?

Consult a physician for potential cholesterol-lowering medication.

What are some benefits of maintaining a low-fat diet?

Weight control and prevention of diseases such as diabetes and heart disease.

Where are monoglycerides and diglycerides commonly found?

On food labels.

Cholesterol is primarily found in which types of foods?

Foods of animal origin.

What is the state of saturated fats at room temperature?

They are solid.

How much saturated fats should the average American limit themselves to?

Less than 10% of total caloric intake according to Dietary Guidelines.

What dietary change would lower the risk of coronary heart disease (CHD)?

Eat two servings of fish per week.

What percentage range of fat should the average adult consume in their diet?

20% to 35%.

What food group is most related to elevated cholesterol levels?

Animal fats such as butter and bacon.

What is a significant factor in why Mr. B has not lost weight despite consuming low-fat foods?

He is consuming excessive calories from sugar in low-fat baked goods.

Which oil is recommended to increase monounsaturated fats in a diet?

Olive oil.