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NRSG 115: Fundamentals Lab > ATI: Nutrition, Feeding, And Eating > Flashcards

ATI: Nutrition, Feeding, And Eating Flashcards

1
Q

Adaptive Utensils

A

devices for eating and feeding that have been modified to accommodate some type of disability, for example, forks with built-up handles for use by people who have arthritis

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2
Q

Albumin

A

a plasma protein formed primarily in the liver and accounting for about two thirds of the protein in plasma

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3
Q

Amino Acid

A

any of a class of particular organic compounds occurring naturally in plant and animal tissues and forming the “building blocks” of protein

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4
Q

Anabolism

A

the constructive phase of metabolism, in which the body cells synthesize protoplasm for growth and repair

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5
Q

Anorexia Nervosa

A

an eating disorder characterized by a preoccupation with food and the rituals of eating, along with a voluntary refusal to eat

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6
Q

Anthropometric MEasures

A

data collected for studying the size, weight, and proportions of the human body

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7
Q

Anthropometry

A

the study of the measurement of the size, weight, and proportions of the human body, usually on a comparative basis

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8
Q

Ascorbic Acid

A

a vitamin that aids in tissue building and many metabolic reactions, such as wound and fracture healing, collagen formation, adrenaline production, iron absorption, conversion of folic acid, and cellular adhesion; also called vitamin C

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9
Q

Aspiration

A

inadvertent inhalation of fluid or other substances into the lungs; also, the withdrawal or removal, via a syringe or other apparatus, of a substance or material from the body

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10
Q

Basal Metabolic Rate

A

the amount of calories used by the body during a nonactive period; also called resting energy expenditure

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11
Q

Bioelectric impedance Analysis

A

a method of estimating body composition that determines the body tissues’ opposition to the flow of an electric current, which can then be used to estimate total body water, fat-free body mass, and body fat

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12
Q

Biotin

A

a coenzyme used in fatty acid synthesis, amino acid metabolism, and the formation of glucose

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13
Q

BMI

A

weight in kilograms divided by height (in meters) squared, a measure of body fat that is used as an indication of nutritional status

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14
Q

Bulimia Nervosa

A

an eating disorder characterized by recurrent episodes of eating large quantities of food over a short period of time (bingeing) followed by inappropriate compensatory behavior to rid the body of these excessive calories, such as self-induced vomiting (purging)

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15
Q

Cachexia

A

general physical wasting and malnutrition most often related to chronic disease

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16
Q

Calcium

A

a mineral essential for maintaining the health of bones and teeth, cardiovascular support, blood clotting, and nerve transmission

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17
Q

Calibrate

A

adjust precisely for a particular function

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18
Q

Calipers

A

an instrument with two adjustable arms, legs, or jaws used to measure diameter or thickness

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19
Q

Calorie

A

a unit by which energy is measured; the amount of heat needed to raise the temperature of 1 kg of water 1 degree Celsius; also called a kilocalorie

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20
Q

Carbohydrates

A

a class of essential energy-yielding macronutrients that contain only carbon, hydrogen, and oxygen, such as sugars, starches, glycogen, and fiber

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21
Q

Catabolism

A

degrading process involving the release of energy and the breakdown of complex materials such as proteins or lipids within an organism

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22
Q

Chromium

A

an essential dietary trace element that is a cofactor for insulin

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23
Q

Copper

A

an essential dietary trace element that facilitates iron use and is a component of several enzymes involved in hemoglobin synthesis, collagen formation, wound healing, and nerve fiber maintenance

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24
Q

Cyanocobalamin

A

a form of vitamin B₁₂, a vitamin essential for the production of red blood cells

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25
Q

Daily Values

A

reference points for intakes determined by public health experts and based on a 2,000-calorie diet

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26
Q

Dietary Reference Intakes

A

the Institute of Medicine’s system of specific nutrition recommendations and values, including updated recommended daily allowances, estimated average requirements, adequate intake, and tolerable upper intake levels

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27
Q

Dysphagia

A

difficulty swallowing

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28
Q

Eternal Nutrition

A

the delivery of nutrients directly to the gastrointestinal system, usually via one of a variety of types of feeding tubes and devices

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29
Q

Fats

A

a group of water-insoluble, energy-yielding macronutrients that are organic compounds composed of carbon, hydrogen, and oxygen; also called lipids

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30
Q

Fat-Soluble Vitamins

A

essential organic substances that can be absorbed with lipids, specifically, vitamins A, D, E, and K

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31
Q

Fiber

A

carbohydrates that are components of plants and cannot be digested by human enzymes

32
Q

Fluoride

A

an essential element that forms a bond with calcium and thus accumulates in calcified body tissue such as bones and teeth

33
Q

Folic Acid

A

the synthetic form of folate, a substance required for hemoglobin and amino-acid synthesis, cellular reproduction, and prevention of neural tube defects in utero

34
Q

Height to Wrist Circumference

A

a method of determining body frame size by comparing wrist circumference to height

35
Q

Hemoglobin

A

the main functional constituent of red blood cells that serves as their oxygen-carrying protein

36
Q

Ideal Body Weighr

A

an estimate of what a person should weigh, calculated by using body mass index as a reference guide

37
Q

Indirect Calorimetry

A

measurement of the amount of heat produced by a subject by determining the amount of oxygen consumed and the amount of carbon dioxide eliminated

38
Q

Iodine

A

a trace mineral essential for the synthesis of thyroxine, the thyroid hormone that helps regulate metabolism

39
Q

Iron

A

a trace mineral essential for hemoglobin formation and function, cellular oxidation of glucose, antibody production, and collagen synthesis

40
Q

Kilocalorie

A

a unit by which energy is measured; the amount of heat needed to raise the temperature of 1 kg of water 1 degree Celsius; also called a calorie

41
Q

Lipids

A

a group of water-insoluble, energy-yielding organic compounds composed or carbon, hydrogen, and oxygen; also called fats

42
Q

Magnesium

A

a major mineral essential for bone nourishment, a catalyst for many enzyme reactions, and a contributor to nerve and muscle function and cardiovascular support

43
Q

Malnourished

A

in a state of malnutrition

44
Q

Malnutrition

A

poor nourishment resulting from an inadequate or improper diet or from some metabolic defect that keeps the body from using food properly

45
Q

Manganese

A

an essential trace element that is a component of enzymes involved in the metabolism of carbohydrates, protein, and fat and in bone formation

46
Q

Metabolism

A

the sum of the physical and chemical changes in living cells by which energy is provided for vital processes and activities and new material is assimilated

47
Q

Mid-Upper-Arm-Circumference

A

the distance around the left upper arm, measured at the midpoint between the tip of the shoulder and the tip of the elbow (the olecranon process), and used as a measure of nutritional status

48
Q

Minerals

A

nonorganic substances that are essential for health, are used at every cellular level for metabolic exchanges, and must be obtained in the diet

49
Q

Niacin

A

a vitamin that aids in energy and protein metabolism; also called vitamin B₃

50
Q

Nitrogen Balance

A

the difference between the daily intake of nitrogen and nitrogen excretion, an indicator of tissue integrity

51
Q

Nutrient

A

a substance that nourishes

52
Q

Obese

A

having a body mass index of 30 or above

53
Q

Obesity

A

a condition of excess body weight, that is, a body mass index of 30 or above

54
Q

Overweight

A

having a body mass index between 25 and 29.9

55
Q

Pantothenic Acid

A

a vitamin essential for fatty acid metabolism and cell synthesis and participating in more than 100 metabolic reactions; also called vitamin B₅

56
Q

Parenteral Nutrition

A

administration of nutrients intravenously

57
Q

Peristalsis

A

successive wavelike movements by which tubular organs that have both longitudinal and circular muscle fibers, such as those in the gastrointestinal tract, propel their contents forward

58
Q

Phosphorus

A

a major mineral essential for maintaining the energy transfer of RNA and DNA as well as acid-base balance

59
Q

Potassium

A

a major mineral essential for maintaining intra- and extracellular fluid volume, muscle, blood pressure, and musculoskeletal and cardiovascular function

60
Q

Prealbumin

A

a thyroxin-binding protein measured to evaluate the nutrition status of critically ill patients who are at high risk for malnutrition

61
Q

Proteins

A

a class of essential energy-yielding macronutrients that are organic compounds composed of individual “building blocks” called amino acids

62
Q

Pyridoxine

A

one of the forms of vitamin B₆, a vitamin essential for cellular function and synthesis of hemoglobin, neurotransmitters, and niacin

63
Q

Resting Energy Expenditure

A

the amount of calories used by the body during a nonactive period; also called basal metabolic rate

64
Q

Retinol

A

one of the forms of vitamin A, a vitamin essential for vision health, tissue strength and growth, embryonic development, gene expression, and immune function

65
Q

Retinol-Binding Proteins

A

a family of organic compounds that bind with vitamin A, one of which has been associated with insulin resistance

66
Q

Riboflavin

A

a vitamin essential for releasing energy from nutrients in all body cells, as well as for growth, vitality, and tissue healing; also called vitamin B₂

67
Q

Selenium

A

a mineral essential for normal immune function and thyroid-gland activity

68
Q

Sodium

A

a major mineral largely responsible for regulating fluid balance and cell permeability and essential for acid-base balance, nerve transmission, and muscular irritability

69
Q

Therapeutic Diet

A

a food plan that is modified to meet specific health needs, for example, by increasing or decreasing caloric intake, fiber, or other specific nutrients; by omitting specific foods; or by modifying the consistency of foods

70
Q

Thiamin

A

a vitamin essential for releasing energy from carbohydrates, as well as for digestion and peristalsis and providing energy for smooth muscles, glands, the central nervous system, and blood vessels; also called vitamin B₁

71
Q

Total Iron-Binding Capacity

A

a blood test that measures the ability of transferrin to carry iron in the blood

72
Q

Transferrin

A

a glycoprotein produced in the liver that binds and transports iron

73
Q

Triceps Skinfold

A

a measurement of the upper arm that helps estimate body fat

74
Q

Vitamins

A

any of a group of organic substances found in foods and essential in small quantities for growth, health, many enzymatic and chemical reactions, and many metabolic functions

75
Q

Zinc

A

a trace element in the diet that is a component DNA and RNA and of many enzymes involved in growth, metabolism, and other senses and functions

NRSG 115: Fundamentals Lab (15 decks)

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