Chapter 47 Nutrition Flashcards
Carbohydrates
Composed elements carbon (c) hydrogen (h) and oxygen (o) are of two basic type simple carbohydrates sugars ex candy, fruit and complex carbohydrates starches and fiber ex grains, legumes, potatoes all nutrients must be digested ingested and metabolized
Proteins
Amino acids organic molecules made up primarily of carbon hydrogen oxygen and nitrogen combine to form proteins. Every cell in the body contains some protein and about three quarters of body solids are protein ex plant or animal
Fats (lipids)
Are lipids that are solid at room temp oils are lipids that are liquid at room temp
Fatty Acids made up of carbon chains and hydrogen are basic structural units of most lipids
Saturated fatty acids vs Unsaturated fatty acids
Saturated fatty acids are those in hydrogen atoms than it currently does
Unsaturated fatty acids are one that could accommodate more hydrogen atoms than it currently does
Glycerine vs Triglycerides
Glycerides are the simple lipids are most common from of lipids
Triglycerides account for more than 90% of the lipids in food and in the body
Vitamins
An organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic process ex water soluble vitamin b or c and fat soluble vitamin a d e and k
Minerals
Are found in organic compounds as inorganic compounds and as free ions like calcium and phosphorus make up 80% of all minerals elements of the body
Digestion System
Enzymes break down carbs, protein, and lipids
Anything ends are and sins like for ex Amylase Lipase Lactase Trypsin chymotrypsin pepsin
Absorption system
The body ability to utilize carbs proteins lipids fats for processing more on this future classes
Metabolism system
Carbs metabolize for energy
Proteins metabolize to break down build up and balance
Lipids metabolize for energy
Nutritional Energy of Calories
Measurement unit of heat energy
How calories measure up
Carbohydrates contain 4 calories per gram
Protein contains 4 calories per gram
Fat contains 9 calories per gram
Alcohol contains 7 calories per gram
Basal Metabolic rate BMR
Rate at which the body metabolizes food to maintain energy requirements of a person who is awake and at rest
How do you not gain weight?
What is an ideal weight?
Maintaining a healthy or ideal body weight requires a balance between that expenditure of energy and the intake of nutrients
What is body mass index
An indicator of changes in body fat stores and whether a person’s weight is appropriate for height and may provide a useful estimate of malnutrition
BMI Healthy Facts
BMI not valid in individuals with fluid retention or Althea's and elders because it relies on only height and weight BMI of 18.5 is underweight BMI of 18.5 - 24.9 is normal BMI of 25-29.9 overweight BMI of 30-39.9 obese BMI of 40 morbid obesity
My Plate Dietary Guidelines
Educate your patient Enjoy your food but less portion Avoid oversized portions Make half your plate fruits and vegetables Fat-free or low-fat 1% milk Choose low sodium Drink water instead of sugar drinks
Vegan and Vegetarian Alterations
Vegans will only eat plant foods and ovolactovegetrain will eat milk eggs dairy
Must get amino acids to make protein
Soy tofu legumes
B12 Supplements or Vitamin C Supplements
Nutritional Screening and Assessment
Performed on admission and as needed
Nursing history ex self family likes dislikes religion
Physical examination ex skin hair nails teeth
Dietary history ex current eating habits
Nutritional Lab Data
Serum proteins like
Albumin asses blood levels for prolonged protein depletion
Prealbumin asses blood levels for acute changes in nutritional status
Transferrin binds and carries iron will be decreased with protein depletion
Nursing Interventions for Optimal Nutrition
Collaborate with the primary care provider and the dietitian
Reinforce information presented by dietitian
Create an atmosphere that encourages eating
Provide and assist with eating
Monitor the clients appetite and food intake
Altered Diets
Clear liquid diet you can see through it short term only limited nutrition fluid and carbs
Full liquid diet you can’t see through it short term only limited nutrition simple sugar carbs
Low fat may be needed for specific diseases process
Diet as tolerated may advance diet as the client tolerates
Dysphasia important to observe aspiration precautions
Low carbohydrate calorie limited for diabetics to balance sugar
NANDA Nursing Diagnoses
Imbalanced Nutrition More than body requirements
Imbalanced Nutrition Less than body requirements
Readiness for Enhanced Nutrition
Risk for Imbalanced Nutrition More than body requirements
Constipation
Desired Outcomes
Maintain or restore optimal nutritional status
Promote healthy nutritional practices
Prevent complications associated with malnutrition
Decrease wt or regain wt
Planning and Evaluation
Intervention Selected to meet goals
Evaluation based upon criteria set in outcomes
Nutrition
Sum of all interactions between an organism and the food it consumes
