ch45: nutrition Flashcards by kyle camryn

how many kcals are in 1 g of carbohydrates?

4 kcal/g

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how many kcals are in 1 g of protein?

4 kcal/g

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how many kcals are in 1 g fat?

9 kcal/g

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what are the 6 types of biochemical units of nutrition?

carbohydrates
proteins
fat
water
vitamins
minerals

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what is the main function of carbohydrates?

chief source of energy for all body functions

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what are simple carbohydrates?

mono or disaccharide; usually found in sugars

- HIGH CAL, LOW NUTRITION

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where can you find simple carbs?

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

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what are complex carbs?

starches or polysaccharides (ex. glycogen)

source of fuel and rich in vitamins/minerals/fiber

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what happens with carb deficiency?

weight loss, fatigue, ketosis

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what happens with carb excess?

converted to glycogen –> stored as fat

obesity, tooth decay, stomach lining irritation, flatulence

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what is the function of fiber

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

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what are soluble fibers?

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

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what are insoluble fibers?

not digestible (cellulose, hermicellulose, lignin)

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what is the function of protein?

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

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what are indispensable amino acids?

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

histidine, lysine, phenylanine

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what are dispensable amino acids?

amino acids that our body can synthesize

alanine, aspargine, glutamic acid

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what is the main function of lipids?

most concentrated energy source, helps insulate the body

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where does saturated fat come from?

animal origin

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where does unsaturated fat come from?

plant sources

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how does trans fat form?

through hydrogenation (oils –> solid)

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what happens if a patient has fat deficiency?

low energy, depression, infertility, weight loss

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what happens if a patient has fat excess?

atherosclerosis, weight gain, heart disease, colon cancer

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what does it mean to have “weight loss”

energy requirements exceed caloric intake

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what is the main function of cholesterol?

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

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what does "bulk-forming" food mean?

aids in digestion; can be raw fruits or vegetables

what is the purpose of vitamins?

metabolism

what are fat soluble vitamins?

can be STORED in the body; need fat to be absorbed in the bloodstream - vitamin A, D, E, K

what are water soluble vitamins

CANNOT BE STORED in the body; need water for absorption - vitamin B, C

what is the main function of minerals?

regulate body fluids and build tissues

what are macro minerals?

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

what are trace/micro minerals?

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

what is the main function of water?

cell function depends on fluid environment

what is sensible loss?

aware of loss of water - urination, defecation

what is insensible loss?

not aware of loss of water - sweat

what happens when a patient has water deficiency?

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

what is the function of the following vitamins: ``` vitamin A vitamin B vitamin C vitamin D folic acid ```

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,

what is the main function of zinc?

immune system, make protein/DNA, wound healing

what is anemia?

deficiency of iron

what are the 4 components of Dietary Reference Intake?

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

what is EAR?

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

what is RDA?

recommended dietary allowance: average needs of 98% of population

what is AI?

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

what is UL?

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

developmental factors affecting infants/children nutrition?

- 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

developmental factors affecting adolescents' nutrition?

- energy needs increase to meet greater metabolic demands | - awareness of dieting

developmental factors affecting young/middle adults nutrition?

- nutrient demands reduce as growth period ends - energy needs decline - obesity problem

developmental factors affecting pregnancy nutrition?

- critical protein, calcium, iron, folic acid (DNA synthesis) intake

developmental factors affecting older adults nutrition?

- 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

what tool to use to assess older patients' nutrition?

the mini nutritional assessment

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

11 or less

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

17 or less

what is a clear liquid diet?

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

what is a full liquid diet?

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

what is a soft diet?

low on fiber, from all five food groups

how to feed patients who have risk for dysphagia?

use thickener to prevent risk of choking

what is a mechanical soft diet?

eliminates foods that are difficult to chew/swallow

what are some warning signs of dysphagia?

- coughing - pocketing food - change in voice tone - inability to speak consistently - delayed swallowing

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

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

when to use enteral feedings?

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

what are some risks when using enteral feedings?

- perforation | - infection at area of tube

do you use small or large bore feeding tubes?

small bore

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

x-ray

how often should tube feedings be changed?

every 24 hours

when to use parenteral feedings?

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

what is the biggest complication with parenteral nutrition?

IV site can become infected