Chapter 8: Nutrition and Hydration Flashcards
Nutrition
How the body uses food to maintain health. Bodies need a well-balanced diet with nutrients and plenty of fluids
Nutrient
A necessary substance that provides energy, promotes growth and health, or helps regulate metabolism
The Six Nutrients
- Water
- Carbohydrates
- Protein
- Fats (Lipids)
- Vitamins
- Minerals
Metabolism
The process by which nutrients are broken down to be used by the body for energy, growth, and maintenance
Water
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
Carbohydrates
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
Protein
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
Fats
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
Vitamins
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
Minerals
Inorganic substances that help maintain body functions like making hormones, blood formation, energy production, and controlling processes
Vegetables and Fruits
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
Grains
Common grains include wheat, rice, oats, cornmeal and barley. These provide fiber and carbohydrates
Protein Sources
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
Dairy Composition
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
Special Diet
A resident that is ill may be placed on any kind of therapeutic, modified, or restrictive diet
Low-Sodium Diet
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
Fluid-Restricted Diet
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
Low-Protein Diet
Proteins are restricted in this diet as protein metabolites can cause further harm to the kidneys as they excrete processed proteins
Low-Fat Diet
A diet for individuals with a risk for heart disease, gallbladder issues, or liver disease
Modified Calorie Diet
A diet that has specifically calculated caloric goals in order to reduce or increase weight of a resident
Diabetic Diet
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
Vegetarian Diet
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)
Vegan Diet
A diet that consists solely of plant-based foods. Some individuals may choose a vegan diet for ethical or other considerations
Pescatarian Diet
A diet that limits animal-based foods to those from bodies of water, including fish and other seafoods
Liquid Diet
Ordered when the intestinal tract is needed to be kept free of food
Soft Diet and Mechanical Soft Diet
Consists of soft foods that are easier to chew and swallow
Pureed Diet
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
NPO
Latin for nil per os, meaning nothing by mouth
Dehydration
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
Fluid Overload
Occurs when the body cannot handle the fluid consumed. This often affects people with heart or kidney disease
Edema
Swelling caused by excess fluid in body tissues
Dysphagia
Difficulty in swallowing
Aspiration
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
Parenteral Nutrition (PN)
A solution of nutrients that is sent directly into the blood stream when the digestive tract does not function properly
Nasogastric (NG) Tube
A tube that passes through the nose into the stomach that is used to insert food past the throat or remove stomach contents
Percutaneous Endoscopic Gastronomy (PEG) Tube
A tube placed into the stomach through the abdominal wall, also known as a gastronomy
