ATI - Chapter 39 Flashcards
_____ provide energy for cellular metabolism, tissue maintenance and repair, organ function, growth and development, and physical acitivity.
nutrients
____, the most basic of all nutrients is crucial for body fluid and cellular functions.
water
_____ provide most of the body’s energy and fiber.
carbohydrates
Each gram of carbohydrates produces ____ kcal.
4
_______ provide glucose, which burns completely and efficiently without end products to excrete.
glucose
Sources of ______ include whole grain breads, baked potatoes, brown rice, and other plant foods.
carbs
____ provide energy and vitamins.
fats
No more than ___% of caloric intake should be from fat.
35%
Each gram of fats produces ____ kcal.
9
Sources of _____ include olive oil, salmon, and egg yolks.
fats
____ contribute to the growth, maintenance, and repair of body tissues.
proteins
Each gram of protein produces ___ kcal.
4
Sources of complete proteins include beef, _____, and poultry.
whole milk
_____ are necessary for metabolism.
vitamins
the ______ vitamins are K, A, D, and E.
fat soluble
the ______ vitamins are B and C.
water soluble
_______ complete essential biochemical reactions in teh body (calcium, potassium, sodium, iron)
minerals
_____ is critical for cell function and replaces fluids the body loses through perspiration, elimination and respiration.
water
Religious and _____ practices guide food preparation and choices.
cultural
____ issues prevent some clients from buying foods that are high in protein, vitamins, and minerals.
financial
_____ decreases with illness, medications, pain depression, and unpleasant environmental stimuli.
appetite
______ with certain foods or familiarity with foods clients like help determine preferences.
negative experiences
______ such as as sedentary lifestyles, work schedules, and widespread access to less healthy foods contribute to obesity.
environmental factors
_____ and illness can affect the functional ability to prepare and eat food.
disease
_____ can alter taste and appetite and can interfere with the absorption of certain nutrients.
medications
____ affects nutritional requirements.
age
Newborns and infants (birth to 1 year) have ____ energy requirements.
high
Newborns and infants (birth to 1 year) should have solid food starting at ___ to ___ months of age.
4 to 6 months
Newborns and infants (birth to 1 year) should not have cow’s milk or _____ for the first year.
honey
Breast milk (ideally) or formula should provide ____ of weight the first 6 months and _____ of weight the second 6 months.
108 kcal/kg
98 kcal/kg
Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need _____ calories per kg of weight than infants do.
fewer
Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need increased _____ from sources other than milk.
protein
Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need _____ and ______ which are important for bone health.
calcium and phosphate
With toddlers (12 months to 3 years) and preschoolers (3 to 6 years) ______ is more important than quantity.
nutrient density
School-age children (6- to 12 years) need supervision to consume adequate protein and vitamins _____ and ____.
A and C
School-age children (6- to 12 years) tend to eat foods high in carbs, fats, and _____.
salt.
School-age children (6- to 12 years) grow at slower and ______ rate, with a gradual decline in energy requirements.
steadier
Adolescents (12 to 20 years) metabolic demands are ____ and require more energy.
high
Adolescents (12 to 20 years) have high requirements for (6)
iron calcium protein iodine folic acid vitamin B
______ of adolescents (12 to 20 years) dietary intake comes from snacks.
1/4th
_____ water consumption is important for active adolescents.
increased
Body image and ______, fast foods, peer pressure, and fad diets influence adolescents’ diet.
appearance
With young adults (20 to 35 years) and middle adults (35 to 65) there is a _______ need for most nutrients (except during pregnancy).
decreased
Calcium and _____ are essential minerals for women 20 to 65 (young and middle adults).
iron
With young adults (20 to 35 years) and middle adults (35 to 65) ____ health is extremely is important.
oral
Older adults (over 65) have a ____ metabolic rate that requires fewer calories.
slower
With Older adults (over 65) ______ sensations diminish.
thirst
Older adults needs the ____ amount of most vitamins and minerals as younger adults.
same
______ is important with older adults and important for both men and women.
calcium
Many older adults require ______ that provide fiber and bulk to enhance gastrointestinal function.
carbs
______ is an eating disorder that results in significantly low body weight for gender, age, developmental level, and physical health.
anorexia nervosa
______ results from the fear of being fat or self perception of being fat.
anorexia nervosa
Consistent ______ of food intake or repeated behavior that prevents weight gain.
restricition
______ is a cycle of binge eating followed by purging (vomiting, using diuretics or laxatives, excercise, or fasting).
bulimia nervosa
Bulimia nervosa results in a lack of control during ____.
binges
______ is when there is an average of at least one cycle of binge eating and purging per week for at least 3 months.
Bulimia nervosa
______ is repeated episodes of binge eating .
binge-eating disorder
_______ result in feeling a loss of control when binge eating, followed by an emotional response such as guilt, shame, or depression.
binge-eating disorder
Binge-eating disorders do not use ______ behaviors, such as purging.
compensatory
Binge-eating episodes can range from 1 to more than _____ times per week.
14
Binge eating disorder clients are often _____.
overweight or obese
A BMI of 25 is the upper boundary of _____.
healthy weight
A BMI of 25 to 25.9 is considered _____.
overweight
A BMI of 30 or greater is considered _____.
obese
To calculate BMI you need the ____ and ____.
height and weight
To calculate BMI you need the ____ and ____ in metric measurements
height and weight
BMI equation
weight (kg) / height (m2) =
_____ measurements are used in assessing weight.
skinfold measurements
Laboratory values in relation to nutrition
cholesterol triglycerides homglobin electrolytes albumin prealbumin transferrin lymphocyte count nitrogen balance
Intake and Output assessment
Record I & O
Monitor I & O for clients who have fluid or electrolyte imbalances
Weight clients each day at the same time, after voiding, and while wearing the same type of clothes
If using bed scales, use the same amount of linen each day, and reset the scale to zero if possible
Expected Findings of Poor Nutrition
Nausea, vomiting, diarrhea, constipation flaccid muscles mental status change loss of appetite change in bowel pattern spleen, liver enlargement dry, brittle hair and nails loss of subcutaneous fat dry, scaly skin inflammation, bleeding of gums poor dental health dry, dull eyes enlarged thyroid prominent protrusions over bony areas weakness and fatigue change in weight poor posture
____ diets involve diets that leave little residue (clear fruit juices, gelatin, broth)
clear liquid
____ diets are involve clear liquids plus liquid dairy products, all juices, pureed vegetables.
full liquid
_____ diets involve clear and full liquids plus pureed meats, fruits and scrambled eggs.
pureed
______ diet is clear and full liquids plus diced or ground foods.
mechanical soft
______ diets involves foods that are low in fiber and easy to digest.
soft/low residue
____ diets involves whole grains, raw, and dried fruits.
high fiber
____ diets involve no added salt or 1 to 2 g of sodium.
low sodium
______ diets involve nor more than ____ mg/day of dietary cholesterol.
low cholesterol
300 mg
_____ diet involves a balanced intake of protein, fats, and carbs of about 1800 cals.
diabetic
_____ diet involves pureed food and thickened liquid.
dysphagia
_____ diet has no restrictions
regular
