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Chapter 23 Nutrition > Chp 23 > Flashcards

Chp 23 Flashcards

1
Q

Calculate intake and output

A

Know how to do this

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2
Q

My plate recommendations

A
  • Half your plate should be fruits and vegetables ( veggies making up the greater portion)
  • The other half should be grains and protein (Grains portion being the larger of the 2)
  • Dairy should be small and consist of low-fat or nonfat milk or small servings of other low-fat dairy products
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3
Q

Six Major Minerals

A
  • Calcium
  • Chloride
  • Magnesium
  • Potassium
  • Phosphorus
  • Sodium
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4
Q

Calcium

A

Chemical Symbol: Ca
Function: 99% found in structure of bones and teeth, 1% in blood used for electrical conduction of nerve impulses in the heart, and muscle contractions
Best food source: Dairy products
Deficiency Conditions: Tetany of muscles,bone and tooth loss; osteoporosis

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5
Q

Chloride

A

Chemical Symbol: Cl
Function: Normal water distribution, electrical balance in cells, nerve impulse transmission
Best food sources: Beef, pork, cheese, salt, lettuce,celery and olives
Deficiency conditions: Nausea, vomiting, and diarrhea

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6
Q

Magnesium

A

Chemical Symbol: Mg
Function: Supports muscle contraction and nerve conduction, electrical conduction of heart, and energy production
Sources: Spinach, seafood, bran cereal, legumes, dairy products and nuts and seeds
Deficiency: Elevated BP, agitation, restless leg syndrome, hypotension, muscle spasms, insomnia, and arrhythmia

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7
Q

Potassium (K)

A

Function: Needed for proper nerve conduction, especially in the heart and muscles, helps to ,maintain a healthy BP level
Sources: Bananas, cantaloupe, tomato sauce and puree, white and sweet potatoes, tuna, cod, skim milk, peas and beans
Deficiency: Muscle weakness, cramping, malaise, fatigue, nausea, vomiting, numbness, tingling, life threatening arrhythmia and cardiac arrest

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8
Q

Phosphorus (P)

A

Function: Serves as a structural component of bone and cell membranes
Sources: Dairy products, eggs, poultry, red meat, and fish
Deficiency: Anorexia, fatigue, fragile bones, bone pain, bone loss, and increased irritability

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9
Q

Sodium (Na)

A

Function: Regulates body compartment fluid levels, acid base balance; needed for proper nerve conduction and muscle contraction
Sources: Salt, celery, beets, dairy products, pork, beef and **Processed foods
Deficiency: Stomach cramps, nausea, vomitting, diarrhea, lethargy, headache, confusion, and seizures due to brain swelling

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10
Q

6 Categories of Nutrients

A 
Macronutrients:
-Protein
-Carbs
-Fats
-Water
Micronutrients:
-Vitamins 
-Minerals
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11
Q

Protein Functions

A
  • New tissue production
  • Formation of antibodies, enzymes and hormones
  • Necessary component for heat and energy production
  • Component to assist in maintaining fluid balance between cells and the blood stream
  • Maintaining acid-base balance
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12
Q

Functions of Fats

A
  • Form each of the body cell membranes of every system
  • Produce the adrenal and sex hormones as well as bile
  • Protects our nerves
  • Convert sunshine to Vitamin D
  • Help metabolize fat-soluble vitamins
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13
Q

Function of Carbs

A

-Primary source of energy

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14
Q

Functions of Water

A
  • Maintains body temp
  • Transports minerals, vitamins, and electrolytes
  • Cushions the brain and spinal cord
  • Lubricates joints
  • Carries toxins and excreted waste products out of the body
  • Moisturizes and lubricates the GI tract to aid the passage of food through the intestines
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15
Q

Function of vitamins

A

A crucial component for the body’s metabolic processes, such as synthesis of hemoglobin,conduction of nerve impulses, bone and collagen development, and blood clotting

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16
Q

Functions of Minerals

A
  • Forming the structure of the hard parts of the body (bones, teeth, nails)
  • Assisting in water metabolism; fluid and electrolyte balance
  • Activating enzymes and hormones
  • Assisting in acid base balance
  • Nerve cell transmission
  • Muscle contraction
17
Q

Complete proteins

A
  • Proteins that contain all 9 of the essential amino acids

- Sources: Animal and plant sources such as eggs, cheese, milk, sesame, peanuts, whitefish, pork, and beef

18
Q

Incomplete proteins

A
  • Do not contain all 9 of the essential amino acids

- Sources: Plant sources, corn, wheat, seeds, beans, brown rice, and nuts.

19
Q

Simple Carbohydrates

A

-Also known as simple sugars, are chemically made up of one or two sugar molecules that are absorbed rapidly
Sources: fruit juice, honey, milk, white bread, table sugar, syrup, candy, pastries and colas

20
Q

Complex Carbohydrates

A

-The starches and fiber (cellulose)
Sources: Potatoes, white and sweet, brown rice, mullet, buckwheat and Bulgur, broccoli, beans, legumes, whole-grain, high fiber, low sugar cereals, oatmeal and rolled oats

21
Q

Monounsaturated Fats

A
  • Become solid when they are refrigerated but are liquid when kept at room temp
  • They are better for us because they help to lower our blood levels of the bad cholesterol, LDL
  • Sources include olive oil, canola oil, and peanut oil
22
Q

Polyunsaturated Fats

A
  • Found in sources such as corn oil, soybean oil, sesame oil, and safflower oil
  • Examples of essential ones are omega-3 and omega-6 found in many types of fatty fish, walnuts and flax seed (these are known to decrease ones risk of type 2 diabetes and cardiovascular disease
23
Q

Saturated Fats

A
  • Come from animal sources
  • Solid at room temp
  • Raise blood cholesterol, so they should be limited in a healthy diet
  • Sources: Meat, whole milk, cheese, coconut and palm oil, hydrogenated vegetable oil, and cocoa butter
24
Q

Trans fats

A
  • Vegetable oils that have been partially hydrogenated, a process of adding hydrogen, which changes unsaturated fat to saturated fat
  • Used to keep food fresh
  • Mostly found in fast food and processed food
25
Q

Functions of fiber

A
  • A decrease in LDL cholesterol, which reduces the risk of coronary artery disease
  • Promotion of normal bowel function and the prevention of constipation
  • Increased absorption of minerals
  • A lowered colon pH, which helps to discourage pathogen and cancer cell growth
  • Support of GI tract normal flora by providing them with a food source
  • Promotion of weight loss
26
Q

Sources of soluble fiber

A
  • Oat bran
  • Beans
  • Rice bran
  • Oatmeal
  • Apples
  • Strawberries
  • Oranges
  • Pears
  • Blueberries
  • Dried peas
  • Celery
  • Carrots
27
Q

Sources of insoluble fiber

A
  • Brown rice
  • Whole wheat
  • Bran
  • Dark green, leafy vegetables
  • Nuts
  • Seeds
  • Cucumbers
  • Cabbage
  • Tomatoes
  • Broccoli
  • Grapes/Raisins
  • Fruit
28
Q

Recommended amount of daily fiber

A

25g to 35g

29
Q

Fat and water soluble vitaminsT

A

Table 24.3

30
Q

Clear liquid diet

A

A type of diet ordered to provide hydration and calories in the form of simple carbohydrates that help meet some of the body’s energy needs; most often used postoperative or during or GI disease recovery.
Ex. Broth, water, tea without milk

31
Q

Full liquid diet

A

A diet that consists of all the liquids found in a clear liquid diet with the addition of all other opaque liquids and food items that become liquid at room temp

32
Q

Mechanical soft

A

-includes all items from a full liquid diet plus the addition of soft food such as scrambled eggs and cottage cheese

33
Q

Pureed Diet

A

-Any food but must be blended up or put in a food processor

34
Q

Antioxidant

A

Specific vitamins that help to deactivate radicals before they can cause damage

35
Q

Nitrogen Balance

A

An equal amount of nitrogen ingested in the form of protein with the level of nitrogen that is utilized by the body, with excesses removed by the kidneys

Chapter 23 Nutrition (1 decks)

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