Exam 1: Ch. 1, 2, 11 Flashcards
6 components of wellness wheel:
physical, intellectual, emotional, social, spiritual, and environmental
physical health
efficient body functioning i.e. sleep, exercise, diet
intellectual health
passion for hobby, creativity, curiosity, life-long learning
emotional health
identify, express and control emotions, mental health issues
social health
relationships with others
spiritual health
cultural beliefs about purpose of life
environmental health
external factors that impact living and work settings i.e. no grocery stores nearby, no parks, lots of crime
environmental health: food desert
no nearby grocery stores
environmental health: food swamp
excess of fast food restaurants in an area
health promotion (3)
knowledge, techniques, community supports
health promotion: knowledgw
learning new information i.e. give myplate brochure, health campaigns, public messaging
health promotion: techniques
apply new knowledge
i.e. show nutrition labels
health promotion: community supports
availability of environmental or regulatory i.e. SNAP, WIC
healthy people 2020
address overlapping social determinants of health outcomes
healthy ppl 2020: goal
- live long, healthy lives 2. eliminate health disparites, focus on health equities
- protect health at all stages of life
- healthy environment
health ppl 2020: social determinants
- environment
- income
- occupation
- age/biology genetics
- culture
- education
healthy ppl 2020: upstream thinking
indirectly help ppl through improving social determinants
NHANES (National Health and Nutrition Examination Survey)
interviews, physical exam, sample represents population
disease prevention (3)
primary, secondary, tertiary prevention
health literacy: formal education
certification
health literacy: nonform education
organized events in hospitals and community centers and workshops
health literacy: informal education
most common; personalized discussion with patient
factors that affect health literacy (4)
- social 2. individual choices and action 3. culture 4. supportive health system i.e. nurses
cultural competency
understand that everyone has different cultural practices, diet or different health care systems back home. nurses will deal with diverse patients
nutrients (6)
- carbs 2. proteins 3. lipids 4. vitamins 5. minerals 6. water
self-efficacy
perception of our ability to have power over our behaviors
positive self-efficacy
believing that our personal behaviors can be changed
negative self-efficacy
feeling as if one is powerless and out of control
scaffolding technique for patients with negative self-efficacy
build support when needed and gradually reduce as patient gains control
nursing approach
way of thinking and problem-solving process in hospital setting to help deal with patient
5 parts of nursing approach
assessment, diagnosis, planning, implementation, evaluation
nutrition care process: assessment: ABCD (4)
anthropometric, biochemical, clinical, dietary
ABCD: anthropometric
height, weight, skinfold thickness, BMI, waist circumference
ABCD: BMI (4)
underweight: <18.5
normal: btw 18.5 and 24,9 kg/m^2
overweight: btw 25 and 29.9
obese: > 30
ABCD: waist circumference (2)
Male: >40
Female: >35
ABCD: biochemical - important indicators (2)
bloodwork:
visercal protein status and immune function
ABCD: biochemical: visceral protein status (5)
serumalbumin, potassium, electrolytes, cholesterol, iron
ABCD: biochemical: immune function (1)
lymphocyte count
ABCD: clinical (2)
sources of data: medical history, social history, physical exam
2. refer patients to WIC, SNAP, etc
ABCD: dietary (3)
24-hour recall, food records, kilocalorie counts
nutrition care process (4)
assessment, diagnosis, intervention, monitoring and evaluation
macronutrients (4)
carbs, proteins, lipids, water
micronutrients (2)
vitamins, minerals
nutrient
chemical substance that provide nourishment essential for growth and the maintenance of proper body functioning
essential nutrients
cannot be made enough to meet body’s needs i.e. omega fatty acids, certain amino acids
non-essential nutrients
made by body i.e. cholesterol, certain amino acids
functions of essential nutrients (3)
energy, regulate body processes, repair/growth
organic nutrients
made of CHO: carbs, proteins, lipids, vitamins
malnutrition
imbalance of nutrient intake
malnutrition (2)
undernutrition and overnutrition
kilocalorie value: carbs, proteins, lipids, water, alcohol
carb = 4, protein = 4, lipids = 9, alcohol = 7
major source of energy, all but dietary fiber is broken down to glucose, most efficient for body
carbohydrates
densest form of energy, relationship btw x and risk for diet-related diseases
lipids
needed in small amount, have specific function in body processing of macronutrients
vitamins and mineral
structural functions: bones and electrolyte balance
minerals
major part of every tissue, breakdown of substances, 9-13 cups/day from foods and beverages
water
EAR
estimated average requirements
RDA
recommended dietary allowances
AI
adequate intake
EAR establish…
RDA
if don’t have EAR to establish RDA, we will have to use…
AI
UL
tolerable upper intake levels
range for carb daily intake
45-65%
range for protein daily intake
10-35%
range for fats daily intake
20-35%
food guide themes
variety, proportionality, moderation, activity
organic
standards for farming/rearing of animals
natural
less processes and more wholesome…apparently
locus of control
perception of one’s ability to control life events and experiences
2020 nutrition label changes
amount of serving size is commonly consumed, vit. D, potassium, iron, calcium,
