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

Exam 1: Ch. 1, 2, 11 Flashcards

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
Q

nutrients (6)

A
  1. carbs 2. proteins 3. lipids 4. vitamins 5. minerals 6. water
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26
Q

self-efficacy

A

perception of our ability to have power over our behaviors

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27
Q

positive self-efficacy

A

believing that our personal behaviors can be changed

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28
Q

negative self-efficacy

A

feeling as if one is powerless and out of control

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29
Q

scaffolding technique for patients with negative self-efficacy

A

build support when needed and gradually reduce as patient gains control

30
Q

nursing approach

A

way of thinking and problem-solving process in hospital setting to help deal with patient

31
Q

5 parts of nursing approach

A

assessment, diagnosis, planning, implementation, evaluation

32
Q

nutrition care process: assessment: ABCD (4)

A

anthropometric, biochemical, clinical, dietary

33
Q

ABCD: anthropometric

A

height, weight, skinfold thickness, BMI, waist circumference

34
Q

ABCD: BMI (4)

A

underweight: <18.5
normal: btw 18.5 and 24,9 kg/m^2
overweight: btw 25 and 29.9
obese: > 30

35
Q

ABCD: waist circumference (2)

A

Male: >40
Female: >35

36
Q

ABCD: biochemical - important indicators (2)

A

bloodwork:

visercal protein status and immune function

37
Q

ABCD: biochemical: visceral protein status (5)

A

serumalbumin, potassium, electrolytes, cholesterol, iron

38
Q

ABCD: biochemical: immune function (1)

A

lymphocyte count

39
Q

ABCD: clinical (2)

A

sources of data: medical history, social history, physical exam
2. refer patients to WIC, SNAP, etc

40
Q

ABCD: dietary (3)

A

24-hour recall, food records, kilocalorie counts

41
Q

nutrition care process (4)

A

assessment, diagnosis, intervention, monitoring and evaluation

42
Q

macronutrients (4)

A

carbs, proteins, lipids, water

43
Q

micronutrients (2)

A

vitamins, minerals

44
Q

nutrient

A

chemical substance that provide nourishment essential for growth and the maintenance of proper body functioning

45
Q

essential nutrients

A

cannot be made enough to meet body’s needs i.e. omega fatty acids, certain amino acids

46
Q

non-essential nutrients

A

made by body i.e. cholesterol, certain amino acids

47
Q

functions of essential nutrients (3)

A

energy, regulate body processes, repair/growth

48
Q

organic nutrients

A

made of CHO: carbs, proteins, lipids, vitamins

49
Q

malnutrition

A

imbalance of nutrient intake

50
Q

malnutrition (2)

A

undernutrition and overnutrition

51
Q

kilocalorie value: carbs, proteins, lipids, water, alcohol

A

carb = 4, protein = 4, lipids = 9, alcohol = 7

52
Q

major source of energy, all but dietary fiber is broken down to glucose, most efficient for body

A

carbohydrates

53
Q

densest form of energy, relationship btw x and risk for diet-related diseases

A

lipids

54
Q

needed in small amount, have specific function in body processing of macronutrients

A

vitamins and mineral

55
Q

structural functions: bones and electrolyte balance

A

minerals

56
Q

major part of every tissue, breakdown of substances, 9-13 cups/day from foods and beverages

A

water

57
Q

EAR

A

estimated average requirements

58
Q

RDA

A

recommended dietary allowances

59
Q

AI

A

adequate intake

60
Q

EAR establish…

A

RDA

61
Q

if don’t have EAR to establish RDA, we will have to use…

A

AI

62
Q

UL

A

tolerable upper intake levels

63
Q

range for carb daily intake

A

45-65%

64
Q

range for protein daily intake

A

10-35%

65
Q

range for fats daily intake

A

20-35%

66
Q

food guide themes

A

variety, proportionality, moderation, activity

67
Q

organic

A

standards for farming/rearing of animals

68
Q

natural

A

less processes and more wholesome…apparently

69
Q

locus of control

A

perception of one’s ability to control life events and experiences

70
Q

2020 nutrition label changes

A

amount of serving size is commonly consumed, vit. D, potassium, iron, calcium,

HPR-345-B (1 decks)

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