CH 44 -- Nutrition Flashcards
1
Q
Basal metabolic rate (BMR)
A
Energy needed to maintain life–sustaining activities for a specific period of time at rest
2
Q
Resting energy expenditure (REE)
A
Resting metabolic rate over a 24–hour period
3
Q
kcal
A
Kilocalorie
4
Q
Nutrient density
A
The proportion of essential nutrients to the number of kilocalories
5
Q
Saccharides
A
Carbohydrate units
6
Q
Simple carbohydrates
A
Are found primarily in sugars
7
Q
Fiber
A
Polysaccharide that does not contribute calories to the diet
8
Q
Proteins
A
A source of energy (4kcal/g)
9
Q
Amino acid
A
Simplest form of a protein
10
Q
Indispensable amino acids
A
Histidine, lysine, and phenylalanine
11
Q
Dispensable amino acids
A
Alanine, asparagine, and glutamic acid
12
Q
Nitrogen balance
A
The intake and output of nitrogen are equal
13
Q
Lipids
A
Most calorie-dense nutrient; provides 9kcal/g
14
Q
Triglycerides
A
Made up of three fatty acids attached to glycerol
15
Q
Saturated fatty acids
A
Each carbon has two attached hydrogen atoms
16
Q
Monounsaturated fatty acids
A
Fatty acids with one double bond
17
Q
Polyunsaturated fatty acids
A
Fatty acids that have one or more double carbon bonds
18
Q
Unsaturated fatty acids
A
Unequal number of hydrogen atoms are attached and the carbon atoms attach to each other with a double bond
19
Q
Water
A
Makes up 60% t0 70% of total body weight
20
Q
Fat – soluble vitamins
A
VItamins A, D, E, and K
21
Q
Hypervitaminosis
A
Results from megadoses of supplemental vitamins, fortified foods, and large intake of fish oils
22
Q
Water – soluble vitamins
A
Vitamin C and B complex
23
Q
Trace elements
A
Inorganic elements that act as catalysts in biochemical reactions
24
Q
Enzymes
A
Protein-like substances that act as catalysts to speed up chemical reactions
25
Peristalsis
Wavelike muscular contractions
26
Chyme
Acidic, liquefied mass
27
Active transport
Particles move from an area of greater concentration to an area of lesser concentration
28
Passive diffusion
Force by which particles move outward from an area of greater concentration to lesser concentration
29
Osmosis
Movement of water through a membrane that separates solutions of different concentrations, do not need a special "carrier"
30
Pinocytosis
Engulfing of large molecules of nutrients by the absorbing cell
31
Metabolism
All biochemical reactions within the cells of the body
32
Anabolism
Building of more complex biochemical substances by synthesis of nutrients
33
Catabolism
Breakdown of biochemical substances into simpler substances, occurring during a negative nitrogen balance
34
Glycogenolysis
Catabolism of glycogen into glucose, carbon dioxide, and water
35
Glycogenesis
Anabolism of glucose into glycogen for storage
36
Gluconeogenesis
Catabolism of amino acids and glycerol into glucose for energy
37
Components of dietary reference intake (DRI)
- Estimated average requirement (EAR)
- Recommended dietary allowance (RDA)
- Adequate intake (AI)
- Upper intake level (UL)
38
Estimated average requirement (EAR)
Recommended amount of nutrition that appears sufficient to maintain a specific body function for 50% of the population based on age and gender
39
Recommended dietary allowance (RDA)
The average needs of 98% of the population, not the individual
40
Adequate intake (AI)
Suggested intake for individuals based on observed or experimentally determined estimates of nutrition intakes
41
Upper intake level (UL)
Highest level that poses no risk of adverse health events
42
Why not use cow's milk as infant formula
- causes GI bleeding
- too concentrated for infants kidneys to manage
- increases risk of mild product allergies
- Poor source of iron and vitamins C and E
43
Factors that contribute childhood obesity (6)
- diet rich in high – calorie foods
- food advertising targeting children
- inactivity
- genetic predisposition
- use of food as a coping mechanism for stress or boredom
- family and social factors
44
Factors that influence an adolescents diet (4)
- body image and appearance
- desire for independence
- eating at fast – food restaurants
- fad diets
45
Types of vegetarian diets (4)
- ovolactovegetarian
- lactovegetarian
- vegan
- fruitarian
46
Ovolactovegetarian
- avoid meat, fish, poultry
| - eat eggs and milk
47
Lactovegetarian
- drink milk
| - avoid eggs, meat, fish, and poultry
48
Vegan
-consume only plant foods
49
Fruitarian
-eat only fruits, nuts, honey, and olive oil
50
Component of nutritional assessment (5)
- screening for malnutrition risk factors
- anthropometry (size & makeup of body)
- BMI
- laboratory and biochemicals tests
- dietary history
51
Dysphasia
Difficulty swallowing (neurogenic, myogenic, and obstructive causes)
52
Nursing diagnoses for altered nutritional status
- risk for aspiration
- diarrhea
- health – seeking behaviors
- deficient knowledge
- imbalanced nutrition: less than body requirements
- imbalanced nutrition: more than body requirements
- readiness for enhanced nutrition
- eating self-care deficient
- impaired swallowing
53
S/S poor nutrition: general appearance
Listless, apathetic, cachectic
54
S/S poor nutrition: weight
- obesity (usually 10% above IBW)
| - underweight (special concern for underweight)
55
S/S poor nutrition: posture
Sagging shoulders, sunken chest
56
S/S poor nutrition: muscles
Flaccid, poor tone, under developed tone; "wasted" appearance; impaired ability to walk properly
57
S/S poor nutrition: nervous system
Inattention, irritability, confusion, Burning and tingling of hands and feet (paresthesia), absent vibratory sense
58
S/S poor nutrition: gastrointestinal function
Anorexia, indigestion, constipation or diarrhea, liver or spleen enlargement
59
S/S poor nutrition: cardiovascular function
Rapid heart rate (>100 BPM), enlarged heart, abnormal rhythm, elevated BP
60
S/S poor nutrition: general vitality
Easily fatigued, no energy, falls asleep easily, tired and apathetic
61
S/S poor nutrition: hair
Stringy, doll, brittle, dry, thin, and sparse, depigmented; easily plucked
62
S/S poor nutrition: face and neck
- greasy, discolored, scaly, swollen; dark skin over cheeks and under eyes
- lumpiness or flakiness of skin around nose and mouth
63
S/S poor nutrition: lips
Dry, scaly, swollen; redness & swelling (Cheilosis), angular lesions at corners of mouth; fissures or scars (stomatitis)
64
S/S poor nutrition: mouth, oral membranes
Swollen, boggy oral mucous membranes
65
S/S poor nutrition: gums
Spongy gums bleed easily; marginal redness, inflammation; receding
66
S/S poor nutrition: tongue
Swelling, scarlet & raw; magenta, beefiness (glossitis), hyperemic & hypertrophic papillae; atrophic papillae
67
S/S poor nutrition: teeth
unfilled caries; missing teeth; worn surfaces mottled (fluorosis) or malpositioned
68
S/S poor nutrition: eyes
Eye membranes pale, redness of membrane, dryness, signs of infection
69
S/S poor nutrition: neck (glands)
Thyroid or lymph node enlargement
70
S/S poor nutrition: nails
Spoon shape (Koilonychia), brittleness, ridges
71
S/S poor nutrition: legs,feet
edema, tender calfs, tingling, weakness
72
S/S poor nutrition: skeleton
Bowlegs, knock-knees, chest deformity at diaphragm, prominent scapula and ribs
73
Therapeutic diets
- clear liquid
- full liquid
- pureed
- mechanical soft
- soft /low residue
- high fiber
- low sodium
74
Clear liquid diet
Clear fat–free broth, bouillon, coffee, tea, carbonated beverages, clear fruit juices, gelatin, fruit ices, popsicles
75
Full liquid diet
- clear liquid diet
- smooth – textured dairy products, strained or blended cream soups, custards, refined cooked cereals, vegetable juice, puréed vegetables, all fruit juices, sherbets, puddings, frozen yogurt
76
Puréed diet
- clear liquid and full liquid
| - scrambled eggs; puréed meats, vegetables, and fruits; mashed potatoes and gravy
77
Mechanical soft diet
- clear and full liquid and puréed
- all cream soups, ground or finely diced meats, flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light breads, cooked vegetables, cooked or canned fruits, bananas, soups, peanut butter, eggs (not fried)
78
Soft/low residue diet
- Clear and full liquid, pureed, mechanical soft
| - add low-fiber, easily digested foods (pastas, casseroles, moist tender meats, etc.)
79
High fiber diet
- Clear and full liquid, pureed, mechanical soft, and soft/low residue
- add fresh uncooked fruits, steamed vegetables, bran, oatmeal, and dried fruits
80
Low-sodium diet
- >4-g (no added salt), 2-g, 1-g, or 500-mg sodium diets
| - >vary from no added salt to severe sodium restriction
