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HPR-345-B > Exam 1: Ch. 1, 2, 11 > Flashcards

Exam 1: Ch. 1, 2, 11 Flashcards

(70 cards)

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1
Q

6 components of wellness wheel:

A

physical, intellectual, emotional, social, spiritual, and environmental

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2
Q

physical health

A

efficient body functioning i.e. sleep, exercise, diet

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3
Q

intellectual health

A

passion for hobby, creativity, curiosity, life-long learning

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4
Q

emotional health

A

identify, express and control emotions, mental health issues

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5
Q

social health

A

relationships with others

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6
Q

spiritual health

A

cultural beliefs about purpose of life

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7
Q

environmental health

A

external factors that impact living and work settings i.e. no grocery stores nearby, no parks, lots of crime

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8
Q

environmental health: food desert

A

no nearby grocery stores

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9
Q

environmental health: food swamp

A

excess of fast food restaurants in an area

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10
Q

health promotion (3)

A

knowledge, techniques, community supports

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11
Q

health promotion: knowledgw

A

learning new information i.e. give myplate brochure, health campaigns, public messaging

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12
Q

health promotion: techniques

A

apply new knowledge

i.e. show nutrition labels

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13
Q

health promotion: community supports

A

availability of environmental or regulatory i.e. SNAP, WIC

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14
Q

healthy people 2020

A

address overlapping social determinants of health outcomes

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15
Q

healthy ppl 2020: goal

A
  1. live long, healthy lives 2. eliminate health disparites, focus on health equities
  2. protect health at all stages of life
  3. healthy environment
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16
Q

health ppl 2020: social determinants

A
  1. environment
  2. income
  3. occupation
  4. age/biology genetics
  5. culture
  6. education
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17
Q

healthy ppl 2020: upstream thinking

A

indirectly help ppl through improving social determinants

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18
Q

NHANES (National Health and Nutrition Examination Survey)

A

interviews, physical exam, sample represents population

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19
Q

disease prevention (3)

A

primary, secondary, tertiary prevention

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20
Q

health literacy: formal education

A

certification

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21
Q

health literacy: nonform education

A

organized events in hospitals and community centers and workshops

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22
Q

health literacy: informal education

A

most common; personalized discussion with patient

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23
Q

factors that affect health literacy (4)

A
  1. social 2. individual choices and action 3. culture 4. supportive health system i.e. nurses
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24
Q

cultural competency

A

understand that everyone has different cultural practices, diet or different health care systems back home. nurses will deal with diverse patients

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25
nutrients (6)
1. carbs 2. proteins 3. lipids 4. vitamins 5. minerals 6. water
26
self-efficacy
perception of our ability to have power over our behaviors
27
positive self-efficacy
believing that our personal behaviors can be changed
28
negative self-efficacy
feeling as if one is powerless and out of control
29
scaffolding technique for patients with negative self-efficacy
build support when needed and gradually reduce as patient gains control
30
nursing approach
way of thinking and problem-solving process in hospital setting to help deal with patient
31
5 parts of nursing approach
assessment, diagnosis, planning, implementation, evaluation
32
nutrition care process: assessment: ABCD (4)
anthropometric, biochemical, clinical, dietary
33
ABCD: anthropometric
height, weight, skinfold thickness, BMI, waist circumference
34
ABCD: BMI (4)
underweight: <18.5 normal: btw 18.5 and 24,9 kg/m^2 overweight: btw 25 and 29.9 obese: > 30
35
ABCD: waist circumference (2)
Male: >40 Female: >35
36
ABCD: biochemical - important indicators (2)
bloodwork: | visercal protein status and immune function
37
ABCD: biochemical: visceral protein status (5)
serumalbumin, potassium, electrolytes, cholesterol, iron
38
ABCD: biochemical: immune function (1)
lymphocyte count
39
ABCD: clinical (2)
sources of data: medical history, social history, physical exam 2. refer patients to WIC, SNAP, etc
40
ABCD: dietary (3)
24-hour recall, food records, kilocalorie counts
41
nutrition care process (4)
assessment, diagnosis, intervention, monitoring and evaluation
42
macronutrients (4)
carbs, proteins, lipids, water
43
micronutrients (2)
vitamins, minerals
44
nutrient
chemical substance that provide nourishment essential for growth and the maintenance of proper body functioning
45
essential nutrients
cannot be made enough to meet body's needs i.e. omega fatty acids, certain amino acids
46
non-essential nutrients
made by body i.e. cholesterol, certain amino acids
47
functions of essential nutrients (3)
energy, regulate body processes, repair/growth
48
organic nutrients
made of CHO: carbs, proteins, lipids, vitamins
49
malnutrition
imbalance of nutrient intake
50
malnutrition (2)
undernutrition and overnutrition
51
kilocalorie value: carbs, proteins, lipids, water, alcohol
carb = 4, protein = 4, lipids = 9, alcohol = 7
52
major source of energy, all but dietary fiber is broken down to glucose, most efficient for body
carbohydrates
53
densest form of energy, relationship btw x and risk for diet-related diseases
lipids
54
needed in small amount, have specific function in body processing of macronutrients
vitamins and mineral
55
structural functions: bones and electrolyte balance
minerals
56
major part of every tissue, breakdown of substances, 9-13 cups/day from foods and beverages
water
57
EAR
estimated average requirements
58
RDA
recommended dietary allowances
59
AI
adequate intake
60
EAR establish...
RDA
61
if don't have EAR to establish RDA, we will have to use...
AI
62
UL
tolerable upper intake levels
63
range for carb daily intake
45-65%
64
range for protein daily intake
10-35%
65
range for fats daily intake
20-35%
66
food guide themes
variety, proportionality, moderation, activity
67
organic
standards for farming/rearing of animals
68
natural
less processes and more wholesome...apparently
69
locus of control
perception of one's ability to control life events and experiences
70
2020 nutrition label changes
amount of serving size is commonly consumed, vit. D, potassium, iron, calcium,

HPR-345-B (1 decks)

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