Assessing Nutritional Status Flashcards
refers to the “process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life”
Nutrition
results from the relationship or balance between nutrient intake and the body’s requirements, and the body’s ability to digest, absorb, and use the nutrients.
Nutritional status
identifies risk factors for obesity (excessive body fat) and for dietary deficits (malnutrition and undernutrition), and is also used to guide health promotion and disease prevention activities
Nutritional assessment
is also an essential component of nutritional assessment to determine how clients store and prepare food in addition to their understanding of food contamination and allergies.
Food safety
The most beneficial nutritional status, also called ???, requires
a balance of nutrient intake to meet daily metabolic demands.
optimal nutritional status
Two variations from optimal nutritional status are two forms of malnutrition:
overnutrition and undernutrition
results from inadequate nutrient intake or nutritional reserves being depleted.
Undernutrition
another form of malnutrition, occurs when the intake of nutrients exceeds the metabolic needs of the body to maintain normal growth, development, and metabolism.
Overnutrition
Generally, a person who is 10% over ideal body weight (IBW) is considered ???, whereas one who is 20% over IBW is considered ???
overweight;
obese
maintains the hydration of all body systems and organs, affecting every bodily function. It maintains such functions as urination, bowel elimination, sweating, temperature regulation, toxin elimination (affecting liver function), metabolism, enzyme production, nutrient absorption, immune system efficiency, calorie burning efficiency, and health of skin, hair, and nails
Optimal hydration
The usual recommendation is to consume ??? glasses of water,
each ? oz, per day
eight;
8
keeping in mind that water intake can be from ??? or ???, and the best absorption is from water in ???
fluid or foods;
plants
in a healthy person, this is usually not a problem because the body is effective in maintaining a correct fluid balance.
Overhydration
Clients at risk for overhydration or
fluid retention are those with kidney, liver, and cardiac diseases in which the ??? are impaired
fluid dynamic mechanisms
Where food allergy is an immune system response, ??? results from a digestive system irritation or when the digestive system is unable to break down or properly digest the food.
food intolerance
The Warning Signs of Poor Nutrition:
Disease
Eating poorly
Tooth loss/mouth pain
Economic hardship
Reduced social contact
Multiple medicines
Involuntary weight loss/gain
Needs assistance in self-care
Elder years above age 80
(MAMC)
Midarm Muscle Circumference
MAMC for Men
25.3cm
MAMC for women
23.2 cm
Height begins to wane in the ??? decade of life because the intervertebral discs become thinner and spinal kyphosis increases.
fifth
Body weight may [decrease/increase] with
aging because of a loss of muscle or lean body tissue.
decrease
BMI is between ?
18.5 and 24.9
Nutritional Deficiencies:
Bitot’s spot in the temporal interpalpebral fissure
conjunctival and corneal xerosis
keratomalacia
vitamin a deficiency
Nutritional Deficiencies:
cheilosis & angular stomatitis
magenta tonngue
riboflavin deficiency
Nutritional Deficiencies:
brown mottling (mostly on upper central incisors)
fluorosis
Nutritional Deficiencies:
white spots on nails (leukonychia)
zinc deficiency
Nutritional Deficiencies:
angular stomatitis/angular cheilitis or perleche
vitamin b12 deficiency
