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Chapter 28 Flashcards

Nutrition

1
Q

poor diet / eating habits can lead to ?

A
  • worsening chronic illnesses
  • complications w/ healing
  • increase risk for accidents / injury
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2
Q

factors affecting dietary needs / practices

A
  • culture
  • finances
  • age
  • illness
  • allergies
  • weight / height
  • physical activity
  • personal choice
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3
Q

nutrition

A

process involved in ingestion, digestion, absorption and use of fluids / food by the body

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4
Q

nutrient

A

substance for nutrition

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5
Q

calorie

A

fuel / energy value of food ?

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6
Q

1g fat = _ calories ?

A

9 cal

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7
Q

1g protein = _ calories ?

A

4 cal

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8
Q

1g carb = _ calories ?

A

4 cal

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9
Q

diet that causes weight gain / obesity ?

A

high fat / calorie

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10
Q

diet for weight loss ?

A

low fat / calorie

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11
Q

how often are dietary guidelines for americans issued ?

A

every 5 years by USDA and HHS

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12
Q

physical activity guidelines for americans ?

A

at least one of the options;
- 2 1/2 hours of moderate intensity
- 1 1/4 hours of vigorous intensity
- 2 days per week of muscle training
should be AEROBIC

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13
Q

moderate intensity

A

breathing a bit harder than normal; can have a conversation

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14
Q

vigorous intensity

A

breathing extremely hard; unable to hold proper conversation

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15
Q

factors that affect the amount of each food group you need ?

A
  • age
  • biological sex
  • height
  • weight
  • physical activity
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16
Q

important function of proteins ?

A

tissue growth / repair; most important nutrient

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17
Q

important function of carbohydrates ?

A

energy (glucose) and fiber (dietary fibers) for BM

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18
Q

important function of fats ?

A

provide energy, add flavor, help body use certain vitamins

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19
Q

important function of vitamins ?

A

vitamins are necessary for certain body functions

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20
Q

important function of minerals ?

A

necessary for multiple different body processes (formation of bone / teeth, nerve / muscle function, etc.)

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21
Q

important function of water ?

A

needed for all body processes

22
Q

solid fats are ____ at room temp ?

A

solid (butter, meat fat, lard, etc.)

23
Q

what do solid fats contain more of ?

A

unhealthy fats; saturated / trans fats

24
Q

cholesterol

A

waxy substance found in blood stream / all cells

25
what affects cholesterol level ?
consumption of saturated fats; more intake = more cholesterol = higher risk for heart disease
26
what are oils ?
liquid fats; fish oil, plant oil, etc. - technically not a food group
27
FDAs recommends eating more / less of what ?
less = sat. fat, sodium, added sugars more = fiber, vit. D, calcium, iron, potassium
28
what % daily value is / isn't very nutritious ?
based on 2000 cal diet; 5% isn't ≥ 20% is
29
why would a dr order special diets ?
- compensate nutritional deficiency / disease - weight gain / loss - remove / decrease specific substance in diet
30
what circumstances in persons often lead to a special diet order ?
persons w/ disease of heart, kidneys, gallbladder, pancreas, liver, stomach
31
clear liquid special diet
clear / see through liquids / foods liquid at room temp. - may need to avoid red coloring - after surgery, for acute illness / infection - nausea / vomiting - prep for GI exams
32
full liquid special diet
foods liquid at room temp - after clear liquid diet - stomach irritation - nausea / vomiting - unable to chew / swallow solid foods
33
mechanical soft special diet
semi solid foods - after full liquid diet - chewing problems - GI disorders / infections
34
fiber / residue restricted special diet
foods that leave small residue in colon - diseases of the colon - diarrhea
35
high fiber special diet
food that increase residue / fiber in colon - constipation / GI disorders
36
bland special diet
nonirritating foods, not rough, moderate temp, no strong spices / condiments - after surgery - ulcers - gallbladder / intestinal disorders
37
high calorie special diet
3000 - 4000 cal, 3 full meals + snacks - weight gain - some thyroid problems
38
calorie controlled special diet
controlling calories but ensuring nutrients - weight loss - reduce body fat
39
high iron special diet
foods high in iron - anemia - after blood loss - women during reproductive years
40
fat controlled / low cholesterol special diet
low in fat / prepped w/o added fats - heart / gallbladder / liver / pancreas diseases - fat digestion disorders
41
high protein special diet
promote tissue healing - burns - fever / infections - some liver disease
42
sodium controlled special diet
only certain sodium amount allowed - heart / liver / kidney diseases - fluid retention
43
gluten free special diet
foods without protein gluten - celiac disease
44
lactose free special diet
foods w/o lactose - lactose intolerance
45
diabetes meal plan special diet
intake balanced w/ physical activity to manage blood glucose lvls - diabetes
46
americans average amount of sodium intake according to AHA ?
> 3400 mg
47
recommended intake of sodium according to AHA ?
at least < 2400 mg; better goal is 1500 mg
48
meal plans usually involve regulating what aspects of meals ?
- taking into account food preferences - portion control - carb counting - regular timing of meals
49
dysphagia
difficulty swallowing - can cause aspiration if unable to swallow / chew
50
how intake reported?
one of two ways: 1) percent of total food given - report what was eaten and what wasn't; percent of total food given (EX: 3 / 5 slices eaten = 60% of plate eaten) 2) calorie count of what was eaten; report how much of each portion was eaten (nurse / dietician convert portions to calories)
51
common snacks ?
reference care plan- crackers - milk - juice - milkshake - cake - wafers - sandwich - jello - custard

NURS105 (43 decks)

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