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fundamentals of nursing > ch45: nutrition > Flashcards

ch45: nutrition Flashcards

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1
Q

how many kcals are in 1 g of carbohydrates?

A

4 kcal/g

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2
Q

how many kcals are in 1 g of protein?

A

4 kcal/g

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3
Q

how many kcals are in 1 g fat?

A

9 kcal/g

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4
Q

what are the 6 types of biochemical units of nutrition?

A
  1. carbohydrates
  2. proteins
  3. fat
  4. water
  5. vitamins
  6. minerals
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5
Q

what is the main function of carbohydrates?

A

chief source of energy for all body functions

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6
Q

what are simple carbohydrates?

A

mono or disaccharide; usually found in sugars

- HIGH CAL, LOW NUTRITION

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7
Q

where can you find simple carbs?

A

fruit, juice, milk, yogurt, candy, soda, jelly

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8
Q

what are complex carbs?

A

starches or polysaccharides (ex. glycogen)

source of fuel and rich in vitamins/minerals/fiber

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9
Q

what happens with carb deficiency?

A

weight loss, fatigue, ketosis

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10
Q

what happens with carb excess?

A

converted to glycogen –> stored as fat

obesity, tooth decay, stomach lining irritation, flatulence

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11
Q

what is the function of fiber

A

aids in digestion and reduces the risk of heart disease, diabetes, obesity, promote regularity and elimination

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12
Q

what are soluble fibers?

A

dissolve in water (barley, cereal, grains, cornmeal, oats)

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13
Q

what are insoluble fibers?

A

not digestible (cellulose, hermicellulose, lignin)

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14
Q

what is the function of protein?

A

only nutrient that can build, repair, and maintain body tissues

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15
Q

what are indispensable amino acids?

A

amino acids that the body can’t synthesize; we need to get from diet

  • histidine, lysine, phenylanine
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16
Q

what are dispensable amino acids?

A

amino acids that our body can synthesize

  • alanine, aspargine, glutamic acid
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17
Q

what is the main function of lipids?

A

most concentrated energy source, helps insulate the body

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18
Q

where does saturated fat come from?

A

animal origin

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19
Q

where does unsaturated fat come from?

A

plant sources

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20
Q

how does trans fat form?

A

through hydrogenation (oils –> solid)

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21
Q

what happens if a patient has fat deficiency?

A

low energy, depression, infertility, weight loss

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22
Q

what happens if a patient has fat excess?

A

atherosclerosis, weight gain, heart disease, colon cancer

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23
Q

what does it mean to have “weight loss”

A

energy requirements exceed caloric intake

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24
Q

what is the main function of cholesterol?

A

aids in digestion; necessary for normal permeability and function of the membranes that surround cells

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25
Q

what does “bulk-forming” food mean?

A

aids in digestion; can be raw fruits or vegetables

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26
Q

what is the purpose of vitamins?

A

metabolism

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27
Q

what are fat soluble vitamins?

A

can be STORED in the body; need fat to be absorbed in the bloodstream

  • vitamin A, D, E, K
28
Q

what are water soluble vitamins

A

CANNOT BE STORED in the body; need water for absorption

  • vitamin B, C
29
Q

what is the main function of minerals?

A

regulate body fluids and build tissues

30
Q

what are macro minerals?

A

electrolytes; Ca, Cl, Mg, P, K, Na, S

31
Q

what are trace/micro minerals?

A

minerals needed in smaller amounts; Fe, Zi, I, Se, Cu, Mn

32
Q

what is the main function of water?

A

cell function depends on fluid environment

33
Q

what is sensible loss?

A

aware of loss of water

  • urination, defecation
34
Q

what is insensible loss?

A

not aware of loss of water

  • sweat
35
Q

what happens when a patient has water deficiency?

A

dehydration, affected look of stated age (can look older than actual age)

36
Q

what is the function of the following vitamins:

vitamin A
vitamin B
vitamin C
vitamin D
folic acid
A

A: immunity, vision
–> from dark green leafy veggies

B: helps release energy from food

C: immune system and wound healing
–> citrus fruits, broccoli, tomatoes

D: absorption of calcium
–> egg yolk, sunlight, fish

folic acid: RBC production,

37
Q

what is the main function of zinc?

A

immune system, make protein/DNA, wound healing

38
Q

what is anemia?

A

deficiency of iron

39
Q

what are the 4 components of Dietary Reference Intake?

A

EAR: estimated average requirement
RDA: recommended daily dietary allowance
AI: adequate intake
UL: tolerable upper intake level

40
Q

what is EAR?

A

estimated average requirement: recommended amount of nutrition that is sufficient for 50% f the population

41
Q

what is RDA?

A

recommended dietary allowance: average needs of 98% of population

42
Q

what is AI?

A

adequate intake observed and experimented intake for individuals if RDA not enough

43
Q

what is UL?

A

tolerable upper intake level; highest level of intake that poses no harm or threat

44
Q

developmental factors affecting infants/children nutrition?

A
  • rapid growth
  • infants should not have regular cow’s milk
  • be introduced to new foods 4-7 days apart
  • begin consuming more fat, sugar, salt
45
Q

developmental factors affecting adolescents’ nutrition?

A
  • energy needs increase to meet greater metabolic demands

- awareness of dieting

46
Q

developmental factors affecting young/middle adults nutrition?

A
  • nutrient demands reduce as growth period ends
  • energy needs decline
  • obesity problem
47
Q

developmental factors affecting pregnancy nutrition?

A
  • critical protein, calcium, iron, folic acid (DNA synthesis) intake
48
Q

developmental factors affecting older adults nutrition?

A
  • decreased need for energy bc metabolic rate slows with age
  • maintain good oral health
  • usually on therapeutic diet, difficulty eating
  • look for ALBUMIN levels to assess for malnourishment
49
Q

what tool to use to assess older patients’ nutrition?

A

the mini nutritional assessment

50
Q

what score would the prompt provider to complete the mini nutritional assessment?

A

11 or less

51
Q

what score would prompt the provider that the patient is malnourished?

A

17 or less

52
Q

what is a clear liquid diet?

A

non irritating diet, consisting of liquids easily digested + absorbed (gelatin, tea, coffee, ginger ale

53
Q

what is a full liquid diet?

A

more complete than clear liquid diet but still lacking in some nutrients (soups, ice cream, puddings, milkshakes)

54
Q

what is a soft diet?

A

low on fiber, from all five food groups

55
Q

how to feed patients who have risk for dysphagia?

A

use thickener to prevent risk of choking

56
Q

what is a mechanical soft diet?

A

eliminates foods that are difficult to chew/swallow

57
Q

what are some warning signs of dysphagia?

A
  • coughing
  • pocketing food
  • change in voice tone
  • inability to speak consistently
  • delayed swallowing
58
Q

how to position bed/patient if at risk for aspirations?

A

head of bed at at least 30 degrees (high fowlers)

59
Q

when to use enteral feedings?

A

when pt is able to digest food –> feeding directly to stomach

60
Q

what are some risks when using enteral feedings?

A
  • perforation

- infection at area of tube

61
Q

do you use small or large bore feeding tubes?

A

small bore

62
Q

what is the gold standard way of checking if placement of NG tube is correct?

A

x-ray

63
Q

how often should tube feedings be changed?

A

every 24 hours

64
Q

when to use parenteral feedings?

A

when pt cannot digest food (bc of dysfunctional GI tract)

65
Q

what is the biggest complication with parenteral nutrition?

A

IV site can become infected

fundamentals of nursing (8 decks)

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