Free NDLE Exam Flashcards

The cytoplasmic pathway that breaks one glucose molecule into two pyruvate molecules, net-yielding a small amount of ATP and NADH. It can proceed with or without oxygen, feeding into aerobic respiration or anaerobic fermentation depending on oxygen availability.

The mitochondrial pathway that breaks fatty acids down two carbons at a time into acetyl-CoA units, which then enter the Krebs cycle. It is the primary route the body uses to release energy stored in dietary and body fat.

Deamination removes the amino group from an amino acid, producing ammonia and a carbon skeleton usable for energy or glucose. The liver's urea cycle then converts toxic ammonia into urea for safer excretion by the kidneys.

Fat-soluble vitamins (A, D, E, K) are absorbed with dietary fat, stored in the liver and adipose tissue, and can accumulate to toxic levels. Water-soluble vitamins (B-complex, C) are mostly not stored and excess is excreted in urine, so they need regular intake. Vitamin B12 is the key exception: the liver stores it for years.

B12 must bind intrinsic factor, secreted by gastric parietal cells, before it can be absorbed in the terminal ileum. Impaired intrinsic factor production (e.g., after gastrectomy) or ileal disease causes malabsorption and megaloblastic anemia even with adequate dietary intake.

Heme iron (from animal tissue) is absorbed more efficiently and is less affected by other dietary factors. Non-heme iron (from plants and fortified foods) absorption is enhanced by vitamin C and inhibited by phytates, tannins, and calcium consumed in the same meal.

Anthropometric methods (weight, height, BMI, skinfolds, circumferences) are physical measurements of body size and estimated body composition. Biochemical methods (serum albumin, prealbumin, hemoglobin, electrolytes) infer nutritional status from blood or urine markers, which inflammation, hydration, and disease can shift independently of diet.

A clinical nutrition assessment tool combining patient history (weight change, intake, GI symptoms, functional capacity) with a focused physical exam (muscle and fat wasting, edema) to classify a patient as well-nourished, moderately malnourished, or severely malnourished without relying on lab values alone.

There is no single ideal meal pattern or macronutrient split; the plan is individualized. With fixed insulin doses, carbohydrate intake should stay consistent in timing and amount from day to day. With flexible insulin (multiple daily injections or a pump), carbohydrate counting matches each mealtime dose to the carbohydrate eaten.

Before dialysis, CKD nutrition therapy typically lowers protein intake to reduce uremic waste and slow loss of kidney function, while sodium, potassium, and phosphorus are limited as labs require. Once dialysis starts, protein needs rise to offset treatment losses, while sodium, phosphorus, and fluid limits usually continue.

Current practice avoids routine protein restriction in hepatic encephalopathy because malnutrition worsens outcomes. Instead, adequate protein (often plant-based or with branched-chain amino acids) is maintained while triggers like GI bleeding or constipation are treated and lactulose use is coordinated with the care team.

Nutrition therapy for cardiovascular disease typically limits sodium to reduce fluid retention and blood pressure, limits saturated and trans fat to manage lipid levels, and emphasizes fiber-rich foods. A DASH-style eating pattern is a commonly referenced evidence-based model.

Severe burns sharply raise energy and protein needs; ASPEN/SCCM guidance suggests 1.5-2 g protein/kg/day. It also favors very early enteral feeding, within 4-6 hours of injury when possible, to protect gut integrity and support immune function instead of delaying nutrition.

Enteral nutrition (tube feeding into a functioning GI tract) is preferred whenever the gut can be safely used, because it is more physiologic and carries lower infection risk. Parenteral (intravenous) nutrition is reserved for patients with a non-functioning, inaccessible, or unsafe-to-use GI tract.

A potentially fatal intracellular shift of phosphorus, potassium, and magnesium when nutrition is restarted too quickly after starvation or severe malnutrition. Prevention means identifying at-risk patients, starting feeding at a conservative rate, giving thiamine, and closely monitoring electrolytes during the first days of refeeding.

Assessment (gathering data), Nutrition Diagnosis (naming the nutrition problem in a PES statement), Intervention (planning and implementing care), and Monitoring/Evaluation (tracking outcomes and adjusting the plan). The DOH set guidelines for using this process in Philippine hospitals in AO 2019-0033.

RA 10862 (Sec. 17) requires a general or weighted average of at least 75%, with no subject rated below 50%. A candidate who misses the average but rates at least 75% in at least half of the subjects may retake only the subjects below 75% within 2 years; failing that conditional exam means retaking all subjects.

Under RA 10862, only holders of a valid Certificate of Registration and Professional Identification Card (or a foreign practitioner's valid special/temporary permit) may use the title or claim to be qualified for RND work. Violators face a fine of at least P300,000 and/or at least 6 months' imprisonment (Sec. 39).

The country's highest policy-making and coordinating body on nutrition, created by PD 491 (Nutrition Act of the Philippines, 1974) and now chaired by the Department of Health. It leads formulation of the Philippine Plan of Action for Nutrition (PPAN) and coordinates national agencies and local nutrition committees.

The NNC-led six-year strategic plan that sets national nutrition targets and the programs agencies and LGUs implement to reach them. The current edition is PPAN 2023-2028, the 11th since 1974, prepared as a companion to the Philippine Development Plan.

A barangay-based volunteer worker who delivers nutrition services and links households to programs. PD 1569 mandates at least one BNS in every barangay. BNSs carry out Operation Timbang Plus weighing, nutrition education, and referral of malnourished children to feeding or supplementation programs.

The annual weighing and height/length measurement of all children aged 0-59 months in each barangay, done in the first quarter of the year. Its results identify underweight, stunted, wasted, and overweight children and guide local nutrition planning.

Stunting is low height-for-age, reflecting chronic undernutrition. Wasting is low weight-for-height, reflecting acute undernutrition. Underweight is low weight-for-age, which can result from either chronic or acute undernutrition and does not distinguish between the two.

Mandates fortification of rice with iron, wheat flour with vitamin A and iron, refined sugar with vitamin A, and cooking oil with vitamin A, plus other staples the NNC may later require (Sec. 6). Voluntary fortification of other processed foods is encouraged through the Sangkap Pinoy Seal Program.

The Act for Salt Iodization Nationwide requires salt intended for human and animal consumption to be iodized, and requires food outlets, restaurants, and stores to make only iodized salt available to customers, to help prevent iodine deficiency disorders.

High-dose vitamin A capsules given to children 6-59 months old at regular intervals (WHO's schedule repeats every 4-6 months after the first year). The Philippines delivers doses through DOH child-health rounds such as Garantisadong Pambata to prevent xerophthalmia and reduce child deaths linked to vitamin A deficiency.

FNRI's nationally representative survey of Filipinos' nutritional status, food intake, and related health indicators. It has been conducted about every 5 years since 1978, most recently as the 2023 NNS, with smaller updating surveys between rounds. Its results guide national nutrition policy and program targeting.

Incidence counts new cases arising in a population during a defined period. Prevalence counts all existing cases, new and old, at a point or over a period. Prevalence reflects both incidence and how long the condition lasts, so long-lasting conditions can have high prevalence even when incidence is low.

A planned, evidence-based communication approach that uses audience research and tailored messaging across channels (counseling, mass media, community activities) to shift specific nutrition-related behaviors, rather than relying on one-way information delivery alone.

Traditional health education mainly transfers knowledge to raise awareness. Social marketing borrows commercial marketing principles (audience segmentation, product/price/place/promotion) to make a specific healthy behavior more attractive and accessible to a defined target group.

Executive Order 51 (1986), the National Code of Marketing of Breastmilk Substitutes, Breastmilk Supplements and Related Products, restricts marketing and promotion of infant formula and related products to protect breastfeeding. DOH issued Revised IRR in 2006 (AO 2006-0012), which the Supreme Court largely upheld in 2007.

FNRI's nutrient reference values for Filipinos, launched in 2015. Its components are the Estimated Average Requirement (EAR), Recommended Energy/Nutrient Intake (REI/RNI), Adequate Intake (AI), and Tolerable Upper Intake Level (UL). The EAR meets the needs of half of a group, while the RNI is set to cover nearly all healthy people.

FNRI's plate guide shows food-group proportions per meal: GO (rice, corn, bread, root crops) for energy, GROW (fish, meat, poultry, eggs, beans) for body-building, and GLOW (vegetables, fruits) for regulation. For adults, half the plate is GLOW, one-third GO, and one-sixth GROW; other versions cover children, older adults, and pregnant or lactating women.

A non-enzymatic chemical reaction between amino acids and reducing sugars, triggered by heat, that produces the brown color and characteristic flavor of foods like toasted bread, roasted meat, and seared surfaces.

Browning caused by the enzyme polyphenol oxidase reacting with phenolic compounds and oxygen once a fruit or vegetable's cells are cut or bruised. It can be slowed by acid (e.g., lemon juice), heat (blanching), or limiting oxygen exposure.

The process by which starch granules absorb water and swell when heated in a liquid, losing their crystalline structure and thickening the mixture. This is why heat is required for sauces and gravies thickened with starch to reach full thickness.

Food infection occurs when living pathogenic microorganisms are ingested and multiply in the body (e.g., Salmonella), often with a longer incubation period. Food intoxication occurs when a toxin already produced by microorganisms in the food is ingested (e.g., Staphylococcus aureus enterotoxin), typically causing faster symptom onset.

This bacterium forms spores that survive ordinary cooking and produces a potent neurotoxin in low-oxygen, low-acid environments, such as improperly processed home-canned low-acid vegetables or inadequately cured foods. Proper canning time, temperature, and acidity controls are essential to prevent growth.

Foods that support rapid growth of pathogenic microorganisms because they are moist, have a near-neutral pH, and are nutrient-rich (e.g., cooked rice, dairy, meat, cut melons). These foods require active time and temperature control to stay safe, unlike dry, acidic, or shelf-stable foods.

Pasteurization uses mild heat to destroy pathogens and most spoilage organisms while protecting quality, so most pasteurized foods still need refrigeration. Commercial sterilization (as in retort canning) uses enough heat to destroy C. botulinum spores and any organisms able to grow during normal storage, producing a shelf-stable product.

Water activity measures the free, unbound water available for microbial growth and chemical reactions, on a scale from 0 to 1. Lowering water activity through drying, salting, or adding sugar is a traditional preservation method because most spoilage and pathogenic microorganisms cannot grow below a sufficiently low water activity.

Codex Alimentarius sets them as: (1) conduct a hazard analysis and identify control measures, (2) determine critical control points, (3) establish validated critical limits, (4) establish monitoring of each CCP, (5) establish corrective actions, (6) validate the plan and establish verification procedures, and (7) establish documentation and record-keeping.

A step where a control measure essential to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level is applied. A step is usually designated a CCP when no later step will eliminate or reduce that hazard to an acceptable level.

The temperature range in which foodborne pathogens multiply fastest in potentially hazardous foods, commonly cited as 5-60°C (41-140°F); the US FDA Food Code uses 5-57°C (41-135°F). Limiting the time food spends in this range during storage, cooling, and holding is a core food-safety control.

An inventory rotation method that uses the oldest stock first, placing newly received items behind or below existing stock, to minimize spoilage, waste, and the risk of serving expired or over-aged products.

Calculated as (cost of food used / food sales revenue) x 100. It tells a foodservice operation what portion of its revenue goes to ingredient cost and is a key control metric for menu pricing and profitability.

Calculated as (edible portion weight / as-purchased weight) x 100. It accounts for trim loss, bone, and waste during preparation, and is used to determine how much raw product must be purchased to produce a needed quantity of servable food.

Analytical tests (difference and descriptive tests) use screened or trained panelists to detect or describe specific attributes. Affective tests use untrained consumers to measure preference or acceptability, often with a hedonic scale. Instrumental measurements are a separate, objective method that does not use human judges.

For patients with chewing or swallowing difficulty, food texture (e.g., pureed, minced-and-moist, soft) and liquid thickness are modified to match the patient's assessed swallowing ability. The dietitian coordinates the diet order with the clinical team and the foodservice staff who prepare it.

The Philippine FDA regulates the safety and labeling of processed food. FDA Circular No. 2023-009 replaced the 2002 RENI with the 2015 PDRI percent Recommended Energy/Nutrient Intake (%REI/RNI) as the dietary standard for nutrition information on prepackaged processed food, with the label statement 'Based on PDRI 2015'.