Chapter 8: Nutrition and Hydration

Question 1

Nutrition

Answer 1

How the body uses food to maintain health. Bodies need a well-balanced diet with nutrients and plenty of fluids

Question 2

Nutrient

Answer 2

A necessary substance that provides energy, promotes growth and health, or helps regulate metabolism

Question 3

The Six Nutrients

Answer 3

1. Water
2. Carbohydrates
3. Protein
4. Fats (Lipids)
5. Vitamins
6. Minerals

Question 4

Metabolism

Answer 4

The process by which nutrients are broken down to be used by the body for energy, growth, and maintenance

Question 5

Water

Answer 5

Assists in the digestion and absorption of food, helps with waste elimination, and helps maintain normal body temperature.

A person can only live for a few days without water

Question 6

Carbohydrates

Answer 6

Supply the body with energy and some protein, help the body use fat efficiently, and provide fiber.

There are two different types of carbohydrates: complex and simple, with complex providing better nutrition overall.

Complex sources include: bread, cereal, potatoes, rice, pasta, vegetables, and fruits

Simple sources include: sugars, sweets, syrups, and jellies

Question 7

Protein

Answer 7

Needed for tissue growth and repair and can supply energy. Excess proteins are excreted by the kidneys or stored as fat.

Protein sources include: seafood, poultry, meat, eggs, milk, cheese, nuts, nut butters, peas, beans or legumes, and vegetarian meat substitutes

Question 8

Fats

Answer 8

Helps the body store energy, adds flavor to food, and is integral for the absorption of certain vitamins. Excess fat in the diet is stored as fat in the body.

There are four types of fats: saturated, trans, monounsaturated, and polyunsaturated, with the unsaturated fats providing a decrease in the risk of cardiovascular disease (CVD), while saturated and trans fats can increase the risk of CVD

Fat sources include: butter, beef, pork, fowl, fish, dairy products, olives, nuts, and seeds

Question 9

Vitamins

Answer 9

Substances (portmanteau of vital amines) needed by the body to function. The body cannot manufacture most vitamins and must acquire them from the diet or environment

Question 10

Minerals

Answer 10

Inorganic substances that help maintain body functions like making hormones, blood formation, energy production, and controlling processes

Question 11

Vegetables and Fruits

Answer 11

These should make up half a person’s diet as they are nutritionally dense foods. They are good sources of dietary fiber, potassium, vitamin A, vitamin E, and vitamin C. They are low in fat, sodium, calories, and have no cholesterol

Question 12

Grains

Answer 12

Common grains include wheat, rice, oats, cornmeal and barley. These provide fiber and carbohydrates

Question 13

Protein Sources

Answer 13

A variety of these should be eaten every week: meat, poultry, seafood, eggs, beans, peas, soy products, vegetarian meat substitutes, nuts and seeds. Lean cuts of meat should be prioritized and seafoods with low mercury content

Question 14

Dairy Composition

Answer 14

All milk products retain their calcium content and contain other vitamins that are necessary for the body to maintain health. Fat free or low fat options are better for overall health.

Eggs contain high levels of protein but have high amounts of cholesterol as well

Question 15

Special Diet

Answer 15

A resident that is ill may be placed on any kind of therapeutic, modified, or restrictive diet

Question 16

Low-Sodium Diet

Answer 16

Salt is restricted in this diet because of its high sodium content. Residents who have high blood pressure, heart disease, or kidney disease may be placed on a low sodium diet

Question 17

Fluid-Restricted Diet

Answer 17

When fluid intake is greater than fluid output, body tissues will become swollen. Severe heart disease or kidney disease may cause trouble processing fluids. Measuring and documenting the exact fluid intake is essential with this diet

Question 18

Low-Protein Diet

Answer 18

Proteins are restricted in this diet as protein metabolites can cause further harm to the kidneys as they excrete processed proteins

Question 19

Low-Fat Diet

Answer 19

A diet for individuals with a risk for heart disease, gallbladder issues, or liver disease

Question 20

Modified Calorie Diet

Answer 20

A diet that has specifically calculated caloric goals in order to reduce or increase weight of a resident

Question 21

Diabetic Diet

Answer 21

A diet in which calories and carbohydrates are carefully controlled. The types and amounts of food are determined by nutritional and energy needs to keep the resident’s blood glucose level near normal

Question 22

Vegetarian Diet

Answer 22

A person may choose this diet for religious reasons or for health concerns. There are several varieties of vegetarian diet including: lacto-ovo vegetarian (allows milk and eggs), lacto-vegetarian (allows milk), and ovo-vegetarian (allows eggs)

Question 23

Vegan Diet

Answer 23

A diet that consists solely of plant-based foods. Some individuals may choose a vegan diet for ethical or other considerations

Question 24

Pescatarian Diet

Answer 24

A diet that limits animal-based foods to those from bodies of water, including fish and other seafoods

Question 25

Liquid Diet

Answer 25

Ordered when the intestinal tract is needed to be kept free of food

Question 26

Soft Diet and Mechanical Soft Diet

Answer 26

Consists of soft foods that are easier to chew and swallow

Question 27

Pureed Diet

Answer 27

A diet that consists of pureed (blended to the consistency of thick paste) foods that are thick enough to hold their form in the mouth

Question 28

NPO

Answer 28

Latin for nil per os, meaning nothing by mouth

Question 29

Dehydration

Answer 29

Occurs when a person does not have enough fluid in the body. This is a serious condition and is a major problem among the elderly

Question 30

Fluid Overload

Answer 30

Occurs when the body cannot handle the fluid consumed. This often affects people with heart or kidney disease

Question 31

Edema

Answer 31

Swelling caused by excess fluid in body tissues

Question 32

Dysphagia

Answer 32

Difficulty in swallowing

Question 34

Aspiration

Answer 34

Inhalation of some foreign material; aspiration of vomitus, blood, or mucus may occur when a person is unconscious or under the effects of a general anesthetic

Question 35

Parenteral Nutrition (PN)

Answer 35

A solution of nutrients that is sent directly into the blood stream when the digestive tract does not function properly

Question 36

Nasogastric (NG) Tube

Answer 36

A tube that passes through the nose into the stomach that is used to insert food past the throat or remove stomach contents

Question 37

Percutaneous Endoscopic Gastronomy (PEG) Tube

Answer 37

A tube placed into the stomach through the abdominal wall, also known as a gastronomy