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NRS 128 Test 1 > CH 44 -- Nutrition > Flashcards

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

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2
Q

Resting energy expenditure (REE)

A

Resting metabolic rate over a 24–hour period

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3
Q

kcal

A

Kilocalorie

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4
Q

Nutrient density

A

The proportion of essential nutrients to the number of kilocalories

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5
Q

Saccharides

A

Carbohydrate units

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6
Q

Simple carbohydrates

A

Are found primarily in sugars

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7
Q

Fiber

A

Polysaccharide that does not contribute calories to the diet

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8
Q

Proteins

A

A source of energy (4kcal/g)

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9
Q

Amino acid

A

Simplest form of a protein

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10
Q

Indispensable amino acids

A

Histidine, lysine, and phenylalanine

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11
Q

Dispensable amino acids

A

Alanine, asparagine, and glutamic acid

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12
Q

Nitrogen balance

A

The intake and output of nitrogen are equal

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13
Q

Lipids

A

Most calorie-dense nutrient; provides 9kcal/g

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14
Q

Triglycerides

A

Made up of three fatty acids attached to glycerol

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15
Q

Saturated fatty acids

A

Each carbon has two attached hydrogen atoms

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16
Q

Monounsaturated fatty acids

A

Fatty acids with one double bond

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17
Q

Polyunsaturated fatty acids

A

Fatty acids that have one or more double carbon bonds

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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

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19
Q

Water

A

Makes up 60% t0 70% of total body weight

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20
Q

Fat – soluble vitamins

A

VItamins A, D, E, and K

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21
Q

Hypervitaminosis

A

Results from megadoses of supplemental vitamins, fortified foods, and large intake of fish oils

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22
Q

Water – soluble vitamins

A

Vitamin C and B complex

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23
Q

Trace elements

A

Inorganic elements that act as catalysts in biochemical reactions

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24
Q

Enzymes

A

Protein-like substances that act as catalysts to speed up chemical reactions

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25
Q

Peristalsis

A

Wavelike muscular contractions

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26
Q

Chyme

A

Acidic, liquefied mass

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27
Q

Active transport

A

Particles move from an area of greater concentration to an area of lesser concentration

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28
Q

Passive diffusion

A

Force by which particles move outward from an area of greater concentration to lesser concentration

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29
Q

Osmosis

A

Movement of water through a membrane that separates solutions of different concentrations, do not need a special “carrier”

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30
Q

Pinocytosis

A

Engulfing of large molecules of nutrients by the absorbing cell

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31
Q

Metabolism

A

All biochemical reactions within the cells of the body

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32
Q

Anabolism

A

Building of more complex biochemical substances by synthesis of nutrients

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33
Q

Catabolism

A

Breakdown of biochemical substances into simpler substances, occurring during a negative nitrogen balance

34
Q

Glycogenolysis

A

Catabolism of glycogen into glucose, carbon dioxide, and water

35
Q

Glycogenesis

A

Anabolism of glucose into glycogen for storage

36
Q

Gluconeogenesis

A

Catabolism of amino acids and glycerol into glucose for energy

37
Q

Components of dietary reference intake (DRI)

A
  • Estimated average requirement (EAR)
  • Recommended dietary allowance (RDA)
  • Adequate intake (AI)
  • Upper intake level (UL)
38
Q

Estimated average requirement (EAR)

A

Recommended amount of nutrition that appears sufficient to maintain a specific body function for 50% of the population based on age and gender

39
Q

Recommended dietary allowance (RDA)

A

The average needs of 98% of the population, not the individual

40
Q

Adequate intake (AI)

A

Suggested intake for individuals based on observed or experimentally determined estimates of nutrition intakes

41
Q

Upper intake level (UL)

A

Highest level that poses no risk of adverse health events

42
Q

Why not use cow’s milk as infant formula

A
  • 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
Q

Factors that contribute childhood obesity (6)

A
  • 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
Q

Factors that influence an adolescents diet (4)

A
  • body image and appearance
  • desire for independence
  • eating at fast – food restaurants
  • fad diets
45
Q

Types of vegetarian diets (4)

A
  • ovolactovegetarian
  • lactovegetarian
  • vegan
  • fruitarian
46
Q

Ovolactovegetarian

A
  • avoid meat, fish, poultry

- eat eggs and milk

47
Q

Lactovegetarian

A
  • drink milk

- avoid eggs, meat, fish, and poultry

48
Q

Vegan

A

-consume only plant foods

49
Q

Fruitarian

A

-eat only fruits, nuts, honey, and olive oil

50
Q

Component of nutritional assessment (5)

A
  • screening for malnutrition risk factors
  • anthropometry (size & makeup of body)
  • BMI
  • laboratory and biochemicals tests
  • dietary history
51
Q

Dysphasia

A

Difficulty swallowing (neurogenic, myogenic, and obstructive causes)

52
Q

Nursing diagnoses for altered nutritional status

A
  • 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
Q

S/S poor nutrition: general appearance

A

Listless, apathetic, cachectic

54
Q

S/S poor nutrition: weight

A
  • obesity (usually 10% above IBW)

- underweight (special concern for underweight)

55
Q

S/S poor nutrition: posture

A

Sagging shoulders, sunken chest

56
Q

S/S poor nutrition: muscles

A

Flaccid, poor tone, under developed tone; “wasted” appearance; impaired ability to walk properly

57
Q

S/S poor nutrition: nervous system

A

Inattention, irritability, confusion, Burning and tingling of hands and feet (paresthesia), absent vibratory sense

58
Q

S/S poor nutrition: gastrointestinal function

A

Anorexia, indigestion, constipation or diarrhea, liver or spleen enlargement

59
Q

S/S poor nutrition: cardiovascular function

A

Rapid heart rate (>100 BPM), enlarged heart, abnormal rhythm, elevated BP

60
Q

S/S poor nutrition: general vitality

A

Easily fatigued, no energy, falls asleep easily, tired and apathetic

61
Q

S/S poor nutrition: hair

A

Stringy, doll, brittle, dry, thin, and sparse, depigmented; easily plucked

62
Q

S/S poor nutrition: face and neck

A
  • greasy, discolored, scaly, swollen; dark skin over cheeks and under eyes
  • lumpiness or flakiness of skin around nose and mouth
63
Q

S/S poor nutrition: lips

A

Dry, scaly, swollen; redness & swelling (Cheilosis), angular lesions at corners of mouth; fissures or scars (stomatitis)

64
Q

S/S poor nutrition: mouth, oral membranes

A

Swollen, boggy oral mucous membranes

65
Q

S/S poor nutrition: gums

A

Spongy gums bleed easily; marginal redness, inflammation; receding

66
Q

S/S poor nutrition: tongue

A

Swelling, scarlet & raw; magenta, beefiness (glossitis), hyperemic & hypertrophic papillae; atrophic papillae

67
Q

S/S poor nutrition: teeth

A

unfilled caries; missing teeth; worn surfaces mottled (fluorosis) or malpositioned

68
Q

S/S poor nutrition: eyes

A

Eye membranes pale, redness of membrane, dryness, signs of infection

69
Q

S/S poor nutrition: neck (glands)

A

Thyroid or lymph node enlargement

70
Q

S/S poor nutrition: nails

A

Spoon shape (Koilonychia), brittleness, ridges

71
Q

S/S poor nutrition: legs,feet

A

edema, tender calfs, tingling, weakness

72
Q

S/S poor nutrition: skeleton

A

Bowlegs, knock-knees, chest deformity at diaphragm, prominent scapula and ribs

73
Q

Therapeutic diets

A
  • clear liquid
  • full liquid
  • pureed
  • mechanical soft
  • soft /low residue
  • high fiber
  • low sodium
74
Q

Clear liquid diet

A

Clear fat–free broth, bouillon, coffee, tea, carbonated beverages, clear fruit juices, gelatin, fruit ices, popsicles

75
Q

Full liquid diet

A
  • 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
Q

Puréed diet

A
  • clear liquid and full liquid

- scrambled eggs; puréed meats, vegetables, and fruits; mashed potatoes and gravy

77
Q

Mechanical soft diet

A
  • 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
Q

Soft/low residue diet

A
  • Clear and full liquid, pureed, mechanical soft

- add low-fiber, easily digested foods (pastas, casseroles, moist tender meats, etc.)

79
Q

High fiber diet

A
  • Clear and full liquid, pureed, mechanical soft, and soft/low residue
  • add fresh uncooked fruits, steamed vegetables, bran, oatmeal, and dried fruits
80
Q

Low-sodium diet

A
  • > 4-g (no added salt), 2-g, 1-g, or 500-mg sodium diets

- >vary from no added salt to severe sodium restriction

NRS 128 Test 1 (6 decks)

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