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CardioPulm 2 > 10] Nutrition > Flashcards

10] Nutrition Flashcards

1
Q

Nutrient deficiency diseases (2)

A

Scurvy

Pellagra

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2
Q

3 chronic diseases strongly associated with poor nutrition

A

Heart disease
Stroke
Diabetes

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3
Q

2 diseases in which nutrition plays a role

A

OA

Osteoporosis

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4
Q

Primary link b/w poor nutrition and mortality

A

Obesity

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5
Q

What are nutrients

A

The chemicals in foods that are critical for human growth and function

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6
Q

6 essential nutrients found in foods

A 
Carbs
Fats/oils
Proteins
Vitamins
Minerals
Water
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7
Q

What does DRI stand for

A

Dietary reference intake

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8
Q

DRIs identify (3)

A

How much nutrients are needed to prevent deficiency.
Amount of nutrients that may reduce risk of chronic disease.
Upper level of safety for nutrient intake.

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9
Q

What 4 values fo DRIs consist of?

A

EAR
RDA
AI
UL

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10
Q

What does EAR stand for

A

Estimated average requirement

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11
Q

RDA stands for what

A

Recommended dietary allowance

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12
Q

what does AI stand for

A

Adequate intake

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13
Q

What does UL stand for

A

Tolerable upper intake level

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14
Q

What is EAR

A

Average daily intake level that meets the needs of half of healthy people in a certain life stage and gender

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15
Q

Used to determine the Recommended DietaryAllowance (RDA) of a nutrient

A

EAR

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16
Q

What is the RDA

A

The average daily intake level required to meet the

needs of 97–98% of healthy people in a particular lifestage and gender group

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17
Q

Macronutrients that provide energy

A

Carbs
Fat
Proteins

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18
Q

Micronutrients that dont provide calories/direct energy

A

Vitamins
Minerals
Water

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19
Q

What is the AI

A

Recommended average daily intake level for a nutrient

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20
Q
  • Based on observations and estimates from experiments

* Used when the RDA is not yet established: vitamin D, vitamin K, fluoride

A

AI

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21
Q

What does vitamin B do?

A

Facilitate the release of energy by breaking down macros

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22
Q

What is the EER

A

Average dietary energy intake to maintain energybalance

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23
Q

Based on age, gender, weight, height, and level of physical activity

A

EER

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24
Q

What does AMDR stand for

A

Acceptable Macronutrient Distribution Range (AMDR)

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25
Q

What is the AMDR

A

The range of macronutrient intake that provides adequate levels of essential nutrients

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26
Q

The range of energy intake from carbohydrate, fat, and protein associated with reduced risk of chronic disease

A

AMDR

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27
Q

AMDR for carbs

A

45-65%

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28
Q

AMDR for fats

A

20-35%

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29
Q

AMDR for proteins

A

10-35%

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30
Q

Avoid what before PT?

A

Avoid high fat and high fiber foods before PT

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31
Q

WHy Avoid high fat and high fiber foods before PT?

A

May lead to gas, bloating, abdominal pain duringactivity

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32
Q

High fiber diet: how much and what does it do

A

25-35 g per day to decrease constipation (pain meds)

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33
Q

3 Principle goals of nutrition therapy

A
  • Preserve lean (muscle) tissue
  • Maintain immune defenses
  • Promote healing
34
Q

Estimating energy needs for acute stress

• One method:

A

multiply the resting metabolic rate (RMR) by a stress factor

35
Q

Quick method for estimating energy needs for acute stress

A

multiply a person’s body weight by a factor appropriate for the medical condition
• 25-35 kcal/kg BW

36
Q

Protein requirements in acute stress

• Non-obese critically ill patients:

A

1.2 to 2.0 grams per kilogram

37
Q

Protein requirements in acute stress for obese patients given hypocaloric feedings

A

2 - 2.5 grams/kg ideal body weight per day

38
Q

Fluid requirements

A

1 mL/kcal or 35 kcal/kg

39
Q

Nutritional status and pulmonary function are

A

Interdependent

40
Q

What kind of protein and when do you have it with PT?

A

Lean sources before and after PT

41
Q

Fiber from bread

A

100% WHOLE WHEAT

42
Q

Acute stress examples

A

Organ failure, infections, wounds, post op, etc

43
Q

Fat may supply up to 50% of calories for patients with?

A

Severe hyperglycemia

44
Q

Breaking down macronutrients requires (2)

A

Oxygen and end product of metabolism is CO2

45
Q

Malnutrition can evolve from

A

Pulmonary disorders

46
Q

Protein-energy malnutrition

A

When someone isnt getting enough proteins, calories, vitamins, minerals, etc

47
Q

What’s affected in the patient that has protein-energy malnutrition (3)

A

Strength and endurance of respiratory muscles
Reduction in lung parenchyma
Pulmonary infection

48
Q

Effects of protein-energy malnutrition (4)

A

Early satiety
Anorexia
Cough
Dyspnea during eating

49
Q

Healthy BMI

A

18.5 - 24.9

50
Q

Anthropometric measurements

A 
Height
Weight
BMI
UBW
IBW
% body fat
51
Q

COPD medication use that affects nutrition

A

Corticosteroids
Diuretics
Bronchodilators

52
Q

Main goals with nutrition for COPD (3)

A

Correct malnutrition
Promote maintenance of healthy body weight
Prevent muscle wasting

53
Q

Enteral formulas for COPD

A

Higher k-calories from fat;

Lower from carbs

54
Q

Energy and nutrient needs for COPD

A

125-156% energy above BEE, 25-30 kcal/kg BW

1.2 - 1.7 g/kg protein

55
Q

Overfeeding concern with ventilation

A

Glucose more than 5 mg/kg/min increases CO2 production b/c then it gets harder for them to breathe

56
Q

Food/nutrient delivery for COPD- 3 things

A

Small, frequent meals
Rest before meals
Nutritional supplements (Ensure)

57
Q

What does DASH diet stand for

A

Dietary approaches to stop HTN

58
Q

What’s different about the DASH diet

A

Higher fiber, K, Mg and Ca.

Limits red meat, sweets, saturated fat, etc.

59
Q

Normal sodium intake

A

No more than 2400 mg /day

60
Q

SBP reduction when you reduce weight

A

5-20 mm Hg/10 kg

61
Q

SBP reduction if you do DASH

A

8-14 mm Hg

62
Q

SBP reduction when you reduce sodium intake

A

2-8 mm Hg

63
Q

Reduction in SBP with physical activity

A

4-9 mm Hg

64
Q

Reduction in SBP when you moderate alcohol

A

2-4 mm Hg

65
Q

Sodium in processed cheese

A

490 mg per OUNCE

66
Q

Calcium in processed cheese

A

100 mg per OUNCE

67
Q

Sodium in natural cheese

A

240 mg per OUNCE

68
Q

Calcium in natural cheese

A

200 mg per OUNCE

69
Q

Limit saturated fats and cholesterol to less than how much to reduce risk fo CHD?

A

Less than 7% of total kcal and cholesterol to less than 200 mg/day

70
Q

For coronary heart disease, total fat should be how much %?

A

25-35% of kcal

71
Q

Polyunsaturated fats for CHD

A

10% of total kcal

72
Q

Monounsaturated fats for CHD

A

Consume up to 20% of kcal

73
Q

Trans fat for CHD

A

Keep intake as LOW as possible

74
Q

Daily cholesterol intake for CHD

A

Less than 200 mg/day

75
Q

Main features of TLC plan (9)

A 
Saturated fats 
Poly, mono fats
Total fat
Trans fat
Cholesterol
Plant sterols and Stanols
K and Na
Fish and omega 3 fatty acids
Alcohol
76
Q

What does TLC stand for

A

Therapeutic lifestyle changes

77
Q

Right sided heart failure

A
  • Abdominal bloating and enlarged liver

* Pain/discomfort worsen with meals

78
Q

Left sided heart failure

A

Limb weakness and fatigue

79
Q

Syndrome of malnutrition

A

Cardia cachexia

80
Q

Sodium for heart failure

A

Less than 2000 mg

81
Q

Protein for heart failure

A
  1. 13 g/kg - nourished

1. 37 g/kg - malnourished

82
Q

Fluid restriction for heart failure

A

2 liters/day

CardioPulm 2 (5 decks)

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