Chapter 44 Flashcards
The energy needed to maintain life-sustaining activities for a specific period of time at rest (breathing, circulation, heart rate, and temperature)
BMR (basal metabolic rate)
The amount of energy that an individual needs to consume over a 24-hour period for the body to maintain all of its internal working activities while at rest
Resting Energy Expenditure (REE)
Complex and simple saccharides; main source of energy
Carbohydrates
Amino acids, necessary for nitrogen balance; essential for synthesis of body tissue and growth, maintenance and repair
Proteins
Saturated, polyunsaturated and monounsaturated; most calorie dense; 9kcal/g
Fats
All cell function depends on a fluid environment
Water
Essential for metabolism; water-soluble or fat-soluble
Vitamins
Catalysts for enzymatic reactions; macrominerals; trace elements
Minerals
Begins in the mouth and ends in the small and large intestines
Digestion
Intestine is the primary area for this function
Absorption
Consists of anabolic and catabolic reactions
Metabolism and storage of nutrients
Chyme is moved through peristalsis and is changed into feces
Elimination
Acceptable range of quantities of vitamins and minerals for each gender and age group
DRIs (dietary reference intakes)
Recommended average dietary daily consumption
Food guidelines
Needed protein, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium
Daily values
A measurement system of the size and makeup of the body
anthropometry
An estimate of what a person should weight
IBW (ideal body weight)
Measures weight corrected for height and serves as an alternative to traditional height-weight relationships
BMI (body mass index)
Difficulty swallowing
dysphagia
Provides nutrients into the GI tract.
Enteral nutrition (EN)
Nutrients are provided intravenously
Parenteral nutrition
Specific nutrition therapy usage for treating illness, injury, or a certain condition
Medical nutrition therapy (MNT)
Name that disease: Helicobacter pylori, stress, acid overproduction
Peptic ulcer etiology
What can you do to treat peptic ulcers?
avoid caffeine, avoid spicy foods, avoid aspirin & NSAIDs, consume small frequent meals
What are some ways to treat Crohn’s and idiopathic ulcerative colitis? (7)
Elemental diets, parenteral nutrition, vitamins & iron supplements, fiber increase, fat reduction, large meal avoidance, lactose and sorbitol avoidance
Name that disease: must avoid gluten
Celiac
Name that disease: intestinal surface decrease, lifetime EN or PN
Short bowl syndrome
Name that disease: inflammation of diverticula, low- to moderate-residue diet for infection, high-fiber diet for chronic conditions
Diverticulitis
Name that disease: exercise and diet therapy initially, individualized diet, carbohydrate consistency and monitoring, saturated fat less than 7%, cholesterol intake less than 200mg/dL, protein intake 15-20%
Type II diabetes mellitus
Name that disease: balance caloric intake and exercise, maintain a healthy body weight; eat a diet rich in fruits, vegetables, and complex carbs; eat fish twice per week; limit foods and beverages high in sugar and salt; limit trans-saturated fate to less than 1%
Cardiovascular diseases
What are some things that radiation can cause? (5)
anorexia, stomatitis, severe diarrhea, intestinal strictures, pain
Name 3 cancer treatment nutrition tips:
Maximize fluid and nutrient intake
individualize diet to patient needs, symptoms, situation
Encourage small, frequent meals and snack (easy to digest)
Name that disease: body wasting and severe weight loss; severe diarrhea, GI malabsorption, altered nutrient metabolism; hypermetabolism as a result of cytokine elevation
HIV/AIDS
All household members have access to sufficient, safe, and nutritious food to maintain a healthy lifestyle; sufficient food is available on a consistent basis; and the household has resources to obtain appropriate food for a nutritious diet.
Food security
Elements necessary for the normal function of numerous body processes (carbohydrates, proteins, fats, water, vitamins, and minerals)
Nutrients
Proportion of essential nutrients to the number of kilocalories
Nutrient density
Provide a large number of nutrients in relationship to kilocalories
High-nutrient dense foods
Main fuel source for the brain, 4cal/g
Carbohydrates
Carbohydrate units
saccharides
Monosaccharides and disaccharides; found primarily in sugars
simple carbohydrates
A polysaccharide that is the structural part of plants that is not broken down by the human digestive enzymes
Fiber
A source of enegy (not primary) 4kcal/g
Proteins
simplest form of protein; made of hydrogen, oxygen, carbon, and nitrogen)
amino acid
not synthesized in the body; must be provided in the diet (histidine, lysine, and phenylalnine)
indispensable amino acids
synthesized by the body;alanin, aspargine, glutamic acid
dispensable amino acids
contains all essential amino acids in sufficient quantity to support growth and maintain nitrogen balance
high-quality proteins
circulate in the blood and are composed of three fatty acids attached to a glycerol
triglycerides
chains of carbon and hydrogen atoms with an acid group on one end of the chain and a methyl group at the other
fatty acids
Each carbon in the chain has two attached hydrogen atoms
saturated fats
an unequal number of hydrogen atoms are attached and the carbon atoms attach to each other with a double band
unsaturated
fatty acid with one double bond
monounsaturated
fatty acids with two or more double carbon bonds
polyunsaturated
animal fats tend to have high proportions of:
saturated fatty acids
vegetable fats have higher amounts of:
unsaturated and polyunsaturated fatty acids
Water percentage of the body’s weight is water
60-70%
name four fat-soluble vitamins
A, D, E, and K
name two water-soluble vitamins
C and B-complex
results from megadoses of supplemental vitamins, excessive amounts in fortified foods, and large intake of fish oils
hypervitaminosis
Mineral daily requirement is 100 mg or more
macrominerals
Mineral requirement is less than 100 mg
trace elements
Protein like substances that act as catalysts to speed up chemical reactions; essential part of the chemistry of digestion
enzymes
wavelike muscular contractions
peristalsis
building of more complex biochemical substances by synthesis of nutrients
anabolism
oxidized fatty acids; used for energy when dietary carbs are not adequate
ketones
catabolism of glycogen into glucose, carbon dioxide, and water
glycogenolysis
anabolism of glucose into glycogen for storage
glycogenesis
catabolism of amino acids and glycerol into glucose for energy
gluconeogenesis
…….
EAR (estimated average requirement)
