Chapter 47 Nutrition

Question 1

Carbohydrates

Answer 1

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

Question 2

Proteins

Answer 2

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

Question 3

Fats (lipids)

Answer 3

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

Question 4

Saturated fatty acids vs Unsaturated fatty acids

Answer 4

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

Question 5

Glycerine vs Triglycerides

Answer 5

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

Question 6

Vitamins

Answer 6

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

Question 7

Minerals

Answer 7

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

Question 8

Digestion System

Answer 8

Enzymes break down carbs, protein, and lipids

Anything ends are and sins like for ex Amylase Lipase Lactase Trypsin chymotrypsin pepsin

Question 9

Absorption system

Answer 9

The body ability to utilize carbs proteins lipids fats for processing more on this future classes

Question 10

Metabolism system

Answer 10

Carbs metabolize for energy
Proteins metabolize to break down build up and balance
Lipids metabolize for energy

Question 11

Nutritional Energy of Calories

Answer 11

Measurement unit of heat energy

Question 12

How calories measure up

Answer 12

Carbohydrates contain 4 calories per gram
Protein contains 4 calories per gram
Fat contains 9 calories per gram
Alcohol contains 7 calories per gram

Question 13

Basal Metabolic rate BMR

Answer 13

Rate at which the body metabolizes food to maintain energy requirements of a person who is awake and at rest

Question 14

How do you not gain weight?

What is an ideal weight?

Answer 14

Maintaining a healthy or ideal body weight requires a balance between that expenditure of energy and the intake of nutrients

Question 15

What is body mass index

Answer 15

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

Question 16

BMI Healthy Facts

Answer 16

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

Question 17

My Plate Dietary Guidelines

Answer 17

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

Question 18

Vegan and Vegetarian Alterations

Answer 18

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

Question 19

Nutritional Screening and Assessment

Answer 19

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

Question 20

Nutritional Lab Data

Answer 20

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

Question 21

Nursing Interventions for Optimal Nutrition

Answer 21

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

Question 22

Altered Diets

Answer 22

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

Question 23

NANDA Nursing Diagnoses

Answer 23

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

Question 24

Desired Outcomes

Answer 24

Maintain or restore optimal nutritional status
Promote healthy nutritional practices
Prevent complications associated with malnutrition
Decrease wt or regain wt

Question 25

Planning and Evaluation

Answer 25

Intervention Selected to meet goals

Evaluation based upon criteria set in outcomes

Question 26

Nutrition

Answer 26

Sum of all interactions between an organism and the food it consumes