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NRSG 100: Fundamentals > Exam 4: Chapter 36 Nutrition > Flashcards

Exam 4: Chapter 36 Nutrition Flashcards

1
Q

What are the six classes of nutrients?

A

CArbohydrates, Proteins, Lipids, Vitamins, Minerals, Water

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2
Q

What nutrients supply energy?

A

Carbohydrates, Protein, Lipids

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3
Q

What nutrients regulate body processes?

A

Vitamins
Minerals
Water

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4
Q

Factors Affecting Basal Metabolic Rate (BMR): Males vs Females

A

Males have a higher BMR due to larger muscle mass

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5
Q

Factors Affecting Basal Metabolic Rate (BMR): Factors to increase BMR

A

Growth, infections, fever, emotional tension, extreme environmental temperatures, elevated levels of certain hormones

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6
Q

Factors Affecting Basal Metabolic Rate (BMR): Factors that decrease BMR

A

Aging, Prolonged Fasting, Sleep

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7
Q

Factors Affecting Basal Metabolic Rate (BMR): When going on diet..

A

can have opposite effect on what you wanted

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8
Q

Carbohydrates are commonly known as

A

sugars and starches

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9
Q

Carbohydrates are the most

A

abundant and least expensive source of calories in the world

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10
Q

Carbohydrates classified as

A

simple or complex sugars

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11
Q

What percentage of carbohydrates are ingested?

A

90%

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12
Q

What are complex cards?

A

Tomatoes, Carrots, Beans , Peas

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13
Q

What are simple carbs?

A

Bread, Rice, Pasta

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14
Q

Recommended that how much total calories come from carbohydrates?

A

45-65%

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15
Q

What does carbohydrates aid in?

A

Aid in the transfer of glucose which provides energy, CO2, and water

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16
Q

Protein required for

A

the formation of al body structures

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17
Q

Protein labeled

A

complete (high quality) or incomplete (low quality) based on amino acid composition

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18
Q

Animal proteins are

A

complete

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19
Q

Plant proteins are

A

incomplete

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20
Q

What are some animal proteins?

A

Meat, Dairy, Eggs

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21
Q

What percentage of total calories should come from proteins?

A

10-35%

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22
Q

Proteins needed for

A

good wound healing

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23
Q

Some protein examples?

A

Fish, Cheese, Eggs

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24
Q

Incomplete Protein examples?

A

Grains, Certain Vegetables

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25
Q

Signs of Poor Protein?

A

Edema, Poor Wound Healing, And Apathy (Lack of Emotion)

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26
Q

What percentage of lipids in diet are triglycerides?

A

95%

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27
Q

Fats contain mixtures of

A

saturated (raise cholesterol levels) and unsaturated (lower cholesterol levels) fatty acids

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28
Q

Most animal fats are

A

saturated

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29
Q

most vegetable fats are

A

unsaturated

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30
Q

What percentage of total calories should come from fats?

A

20-35%

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31
Q

What is the good type of fat?

A

Unsaturated

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32
Q

Wht is the bad type of fat?

A

Saturated Fats

33
Q

Unsaturated fats tend to do what to the body?

A

lower serum cholesterol levels

34
Q

Vitamins are

A

organic compounds needed by the body in small amounts

35
Q

Vitamins needed for

A

metabolism of carbohydrates ,proteins, and fats

36
Q

Vitamisn classified as

A

water soluble or fat soluble

37
Q

Vitamins absorbed through the

A

intestinal wall directly into the blood stream

38
Q

What are some water soluble vitamins?

A

B Complex and Vitamin C

39
Q

What are some FAt Soluble vitamins?

A

A,D,E,K

40
Q

What do vitamisn require?

A

REquire fat

41
Q

Minerals are

A

organic elements found in all body fluids and tissues

42
Q

Some minerals function to

A

provide structure in the body, others help regulate body processes

43
Q

Macrominerals include

A

calcium, phosphorus, and magnesium

44
Q

Microminerals include

A

Iron, Zinc, Maganese, and Iodine

45
Q

WAter account for

A

50-60% of adults total weight

46
Q

What percentage of water is in ECF and ICF ??

A

66% in ICF

33% in ECF

47
Q

Water provides

A

medium necessary for all chemical reactions in the body

48
Q

Water acts as a

A

solvent and aids digestion, absorption, circulation, and excretion

49
Q

How much water should you intake daily?

A

2200-3000 mL daily

50
Q

Underweight BMI?

A

< 18.5

51
Q

Normal BMI?

A

18.5 - 24.9

52
Q

Overweight BMI?

A

25 - 29.9

53
Q

Obesity I BMI?

A

30 - 34.9

54
Q

Obesity II BMI?

A

35 - 39.9

55
Q

Extreme Obesity BMI?

A

40+

56
Q

Factors Affecting Nutrition: Stage of Development for Infants

A

Uron

57
Q

Factors Affecting Nutrition: Stage of Development for Toddlers

A

Having finger foods

58
Q

Factors Affecting Nutrition: Stage of Development for Teen

A

Eating disorders can occur

59
Q

Factors Affecting Nutrition: Stage of Development for Adult

A

DOn’t require the same energy because they are no longer growing

60
Q

Anorexic Definition

A

Lack of Appetite

61
Q

Dysphagia definition

A

Inability to swallow

62
Q

Nursing Intervention for Nutrition: Teach

A

Nutritional Information

63
Q

Nursing Intervention for Nutrition: Monitor

A

Nutritional Status

64
Q

Nursing Intervention for Nutrition: Stimulating

A

Appetite

65
Q

Nursing Intervention for Nutrition: Assisting

A

With Eating

66
Q

Nursing Intervention for Nutrition: Providing

A

Oral Nutrition and Long-Term Nutritional Support

67
Q

When would a clear liquid diet be given?

A

Preparation for bowel surgery and lower endoscopy,

Acute gastrointestinal disorders; initial postoperative dieet

68
Q

When would a pureed diet be given?

A

After oral or facial surgery; chewing and swallowing difficulities

69
Q

When would a mechanically altered diet be given?

A

Chewing and swallowing difficulities; after surgery to the head, neck, or mouth

70
Q

Short Term Nutritional Support: Using a

A

NG Tube

71
Q

Short Term Nutritional Support: COnfirming NG Feeding Tube Placement

A

Radiographic Examination
Measurement of aspirate pH and visual assessment of aspirate
Measurement of tube length and tube marking

72
Q

Long-Term Nutritional Support: Enterostomal Tube

A

This tube may be placed through an opening created into the stomach (gastrostomy) or into the jejnum (jejunostomy)

73
Q

Long-Term Nutritional Support: Gastrostomy is

A

the preferred route to deliver enteral nutriiton in the patient who is comatose

74
Q

How is Total Parenteal Nutrition (TPN) administered?

A

Intravenously via central access

75
Q

TPN solution fontains?

A

Hypertonic Solution containing protein, carbohydrates, and fat

Electrolytes, Vitamins, and Trace Elements

76
Q

TPN requires

A

constant monitoring

77
Q

TPN changed

A

every 24 hours including filter and tubing

78
Q

TPN can cause damage to a

A

vein

NRSG 100: Fundamentals (27 decks)

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