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nutrition > chapter 16 > Flashcards

chapter 16 Flashcards

1
Q

what is the leading cause of death and permanent disability in the US

A

CVD

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2
Q

acute CVD

A

MI

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3
Q

compensated heart disease

A

heart maintain blodo circulation

requires heart beat unusually fast so heart enlarges

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4
Q

decompensated heart disease

A

heart cant maintain circulation

CHF occurs

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5
Q

what may be affected in heart disease

A

myocardium
endocardium
pericardium

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6
Q

what is arterioscleroris

A

general term for vascular disease which arterires harden, making passage of blood difficult and sometimes impossible

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7
Q

athersclerosis

A

form of arteriosclerosis

most freuqnelt occurs in developed countries

chronic inflammatory porcoess, begins in childgood and is considered one of the major causes of MI

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8
Q

what are atherosclerotis plaques

A

deposites of cholesterol, fats, and other substances that accumulate over time

thickening and weakening artery walls

develop within walls and driven by inflammatory process

plaquye deposits gradually reduce the size of the lumen of the artery and amount of blood flow = inadequate supply of nutrients and oxygen delivery and waste removal known as ischemia

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9
Q

angina pectoria

A

reduced oxygen supply causes pain and if occurs in chest and raidates down left arm it’s a warning

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10
Q

infarct

A

lumen narrows so that a thrombus occurs in coronary artery and blood flow is cut off = dead tissue called infarct

called acute MI

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11
Q

treatment for MI

A

surgery to bypass clogged artery

CABG (coronary artery bypass graft)

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12
Q

CVA

A

cerebrovascular accident

blood flow 9to brain is blocked or blood vessels burst and blood flows into the brain

stroke

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13
Q

peripheral vascular disease (PVD)

A

occurs in tissue some distance from heart

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14
Q

risk factors of CVD

A

hyperlipidemia
hypertension
smoking
obesity and unhelathy diet
diabetes, pre-diabetes
family history (heart diesase in father or brother before age 55 or in mother or sister before age 65)
high stress lwvels
male sex
age (men 45+, women 55+)
physical inactivity

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15
Q

food and hyperlipidemia

A

dietary cholesterol and trigylcerics (fats in foods and in adipose tissue) contributeto hyperlipidemia

foods containing sat fat and trans fat increase serum cholesterol while unsat fat tends to reduce it

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16
Q

what are lipoproteins + types

A
  • carry choesterol and fats in blood to body tissues
  • LDL carries most of choelsterol to cells and elevated LDL blood levels contributes to atherosclerosis
  • HDL carries cholesterol from tissues to liver for eventual excretion, low serum levels of HDL can contribute to atherosclerosis
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17
Q

total cholesterol classification

A

less than 200 mg/dL desirible
200-239 mg/dl borderline high
240 mg/d and above high

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18
Q

ldl cholesterol classification

A

less than 100 mg/dl optimal
100-129 mg/d near optimal
130-159 borderline high
160-189 mg/d high
190 mg/dl and above very high

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19
Q

hdl cholesterol classification

A

less than 40 mg/dl major heart disease risk factor
60 mg/dl and avoce gives some protection against heart disease

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20
Q

triglycerides classification

A

<150 mg/dl optimal
150-199 mg/dl borderline high
>200 mg/dL high

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21
Q

medical nutrition therapy for hyperlipidemia

A

reduce quantity and type of fats and often cal in diet

in overweight indv wt loss alone will help reduce serum cholesterol levels

<200 mg of cholsterol per day and fat provide no more than 20-35% of cal w max 7% of fat comeing from sat fat

carb should make up 50-55$ of cal and proteins from 12-20% of them

40% of cal in avg us diet comes from fats

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22
Q

types of diet for heart diesease

A

vegetarian
semi-vegetarian
vegan diet
Mediterranean diet
DASH diet
Omni Heat study foods

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23
Q

how long does it take to adjust to new food choices (heart-heatlhy eating plan)

A

2-3 months

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24
Q

vegetables, fruits, and legumes to eat

A

variety of fresh, forzen, and canned veg and fruit wo added salt or sugar

eat more legumes such as lentils and kidney beans

25
Q

vegetables, fruits, and legumes to avoid

A

veg w high-fat sauces, friet, or salted
fruits prpared w added sugars
limit starchy beans prepared w pork fat

26
Q

grains to eat

A

choose fiver-rich whole grains for most grain servings (brown rice, barley, oats, cracked wheat, coardse bread, brain)

27
Q

grains to avoid

A

refine grains, such as white rice, white breads/ bagels, low-fiber cereals, crackers, baked goods, buttery crackes, commercially prepared garlci bread, croissants, etc.

28
Q

poultry, fish, meats, and eggs to eat

A

poultry (white meat) and fish w/o skin

fish - 2x a week (high in omega 3s such as salmon and trout)

lean red meats - preferably less than 2s weekly

eggs - two to three times per week

29
Q

poultry, fish, meat, and eggs to avoid

A

fatty cuts of meat, dark poultry meat ror poulrty w skin on

fried meat, fish, or poultry

salted processed meats such as bologna hot dogs, bratwursts, bacon

eggs >4 weekly

30
Q

dairy to eat

A

fat-free (skim) and 1% dairy products, yourts, low-fat chees occasionally

31
Q

dairy to avoid

A

2% and whole milk, cream, high fat cheeses, ice cream, cream soups

32
Q

fats and oils to eat

A

olive, canola oils, nut, nut butters, seeds in moderation

mayo, oil/ vinegar dressings in moderatio n

33
Q

fats and oils to avoid

A

butter, cream, lard, partially hydrogenated fats and trans fats

commercially made creamy salad dressings

34
Q

desserts to eat

A

water, tea, and coffee

1 drink alc for women, 2 drinsk for men

prudent amounts of healthfully made desserts, small amount of dark chocolate

35
Q

desserts to avoid

A

limit sugar sweetened beverages such as soda, lemondae , punch, coffee drinks, energy drinks

most regularlyprepared desserts and sweets

36
Q

water soluble fiber and cholesterol-containg substances

A

water-soluble fiber (such as that found in oats, oat bran, legumes, and fruit (esp cirturs, berries, apples, and bananas) binds w cholesterol-containing substances and prevent their reabsorption by blood

10-25 g soluble fiber is prepared

37
Q

increase fiber intake by ____ g each day had ___% drop in LDL

A

5-10 g

5%

38
Q

cholesterol lowering drugs

A

atorvastatin (Lipitor)

Simvastatin (Zocor)

could interact w other drugsm like grapefruit and its juices w Lipitor and Zocor

39
Q

what is MI

A

blockage of coronary artery sipplying blood to heart, causing heart tissue to die

atheroscleoris is primary cause

hypertension, abn blood clotthing and rhematic fever infection could contribute

40
Q

MI and food

A

after attack pt in shock, cuasing fluid shift and thirst but pt is NPO so IV infusions to prevent dehydration

after several horus client may begin to eat, liquid diet for 4 hours then low-cholesterol-low-sodium given

no ext hot or cold food, easy to chew and digest and contain little roughage

chewing and increased activity of gi tract following high fibers foods = extra work ofr heart

restricttypes and amounts of fat and sodium to prevent fluid accumulation and amount of caffeeing as goal is to allow heart to rest and tissue to heal

41
Q

CHF

A

decompensation; severe heart disease

caused by CAD, MI, cardiomypothahy, valve disease, bith heart defects, diabetes mellitus, chronic renal disease

amt of ixygen intake is insufficient for body needs (SOB + chest pain on exertion)

tissue retain fluid bc reduced circuliaton = sodium built up = edema and to compensate heart beats faster and enlarges (when edema affects lungs, death can occur)

42
Q

potassium rich fruits

A

apricots
oranges
bananas
avocados
cantaloupe
dates
figs
raisins
honeydew melon
grapefriut
kiwifruit
peaches pineapple
prnes
straberries

43
Q

potassium rich vegetables

A

asparagus
broccoli
cabbage
green beans
pumpkin
squash
tomatoes
spimach
potatoes, sweet potatoes, yams

44
Q

treat edema in CHF

A

diuretics to aid in excretion of water and sodium

diuretics can cause excessive loss of potassium so carefully monitor clients blood potassium to prevent hypokalemia (can uspet heartbeat)

45
Q

what is hypertension

A

chronically high bp

90% cause is unknown; essential/ priamry hypertension
10% cause is known; secondary hypertension (kidney disease, problems of adrenal glands, oral contraceptives)

46
Q

hypertension stages

A

normal <120/<80
prehypertension 120-139/80-88
stage 1 hypertension 140-159/90-99
stage 2 hypertension 160/100

47
Q

who does hypertension affect

A

frequency inc w age
more prevalance among AA
heredity and obesity
smoking and tress
excessive use of table salt (40$ sodium + chloride)

48
Q

treatment for hypertension

A

fluid balance upset so sodium and fluid collect in body tisues, causing edema, extra pressure is placed on blood vessels

siudm restricted diet + diuretics

49
Q

DASH

A

Dietary Approach to Stop Hypertension

clinically shown to reduce high bp while increasing serving of fruits and veg to 8-12 sevigs per day

higher intake of frutis and veg, adequate calcium servings, prducent w protein, include nuts, seeds, and legumes in diet 3-4 times per week, limit fats and oils, keep sweets and added sugars down to five sevings or fewer and week for adults

4.7g potasisum

50
Q

thickened mucle in heart found in ___% of obese child population

A

40

51
Q

sodium intake (rec for americans and those diagnosed w HTN)

A

americans: 3400 mg/ day li
AA, diagnosed w HTN: 1500 mg/day

52
Q

sodium-restriced diet limit

A

food and nutrition board says no less than <2300 mg/day and safe minimum is 500 mg/day

53
Q

populator sodium-containg products frequently added to foods

A

Monosodium glutamate - flaovr enchancer
baking powder - leven quick breads nd cake
baking soda - leaven breads and cakes
brine - freeshing and canning certain fodos and for flavor
disodium phospate - quick-cookingcereals and processed cheeses
sodium alginate - choc milkand ice cream for smooth texture
sodium benzoate - preservate in many condiments
sodium hydroxide- food processing to softena nd lossens skins of ripe olives, hominy, and certain fruits and veg
sodium propionate - pastreurzied cheeses and in spme breads and cakes to inhibit growth of mold
sodium sulfite - bleach certain fruits and veg, preservaties in some dried fruit

54
Q

AHA sodium intake vs Dietary guildeline for americans

A

AHA - 1500 mg/day
dietary guidelines for americans - 2300 mg/da

55
Q

v low restirction of siudm

A

1.5-2 g a day

56
Q

mod restirction to siudm

A

2-3 g a day

57
Q

foods permitted on most sodium resticted diets

A

fruits wo additives
low-sodium veg juices
fresh fruits
fresh veg
frozen veg wo salt
dried peas or beans
fat-free milk
ready to eat breakfast cereals low in sodium
regular cooked cereals wo added salt, sugar, or falvorings
plain pasta or rice
bread, english muffins, and bagels
unsalted, uncoated popcorn
fresh fish, fresh unsalted meats
unsalted margarie
oil
vinegar spices containing no salt, herbs such as basil oregano garlic powder, lemon juice
unsalted nuts
jams, jellies, honey
coffee tea

58
Q

foods to limit or avoid on soidum restricted diet

A

tomato jucie and veg cocktail
canned veg if not salt ree
saukerurats, pickes, oives, frozen veg prepared w soudm
canned starchy beans
driedm breadsedm smoked, or canned fish or meats
cheeses, salted butter or margarine
salt topped crackers or breads
salty foods such as potato chips, salted nuts, penaut butter, pretzels
canned soups
ham, hot dogs, sausage, corned beef, lunch meats
[repared relishes, salad dressings, catsup, soy suace
bouillon, baking soda, baking powder, MSG
commerically prepared meals
fast foods ,restaurant foods

59
Q
A

nutrition (21 decks)

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