Fundamentals 44 Nutrition Flashcards
Basal metabolic rate:
The energy needed to maintain life-sustaining activities for a specific period of time at rest.
Resting energy expenditure(REE)(aka resting resting metabolic rate):
The amount of energy that an individual needs to consume over a 24-hour period for the body to maintain all of its internal working activities while at rest.
Carbohydrates:
4Kcal of energy/gram
Consist of complex and simple saccharides
Main source of energy
Proteins
4Kcal of energy/gram
Amino acids
Necessary for nitrogen balance
Fats
9Kcal of energy/gram
Saturated, polyunsaturated and monounsaturated
Calorie dense.
Digestion
Begins in the mouth and ends in the small and large intestines.
Absorption:
Intestine is the primary area of absorption.
Metabolism and storage of nutrients:
Consist of anabolic and catabolic reactions.
Elimination:
Chyme is moved through peristalsis and is changed into feces.
DRI
Dietary reference intakes which shows acceptable range of quantities of vitamins and minerals for each gender and age group.
Ovolactovegetarian:
Avoids meat, fish, and poultry, but eats eggs and milk.
Lactovegetarian:
Drinks milk but avoids eggs
Vegan
Consumes only plant foods
Fruitarian:
Consumes fruit, nuts, honey, and olive oil.
Assessment for nutrition:
Screening pt. is a quick method of identifying malnutrition or risk of malnutrition using sample tools: Height weight weight change primary diagnosis comorbidities screening tools
Dysphagia:
patient has difficulty swallowing
Patients that are unable to digest or absorb enteral nutrition or are in highly stressed physiological states:
Sepsis, head injury, burns.
Gastrointestinal diseases:
Crohn's and idiopathic ulcerative colitis Elemental diets Parenteral nutrition Vitamins and iron supplements Fiber increase Fat reduction Large meal avoidance Lactose and sorbitol avoidance
Malabsorption syndromes:
Celiac disease : gluten-free diet
Short bowel syndrome
Intestinal surface decrease
lifetime EN or PN
Diverticulitis:
Inflammation of diverticula
Low to moderate residue diet for infection
high-fiber for chronic conditions.
Goals for pts with diabetes mellitus
Normal to near-normal glucose levels
less than 100mg/dL low-density lipoprotein(LDL)
less 130/85 mmHg
Avoidance of hypoglycemia
Cadiovascular diseases/AHA dietary guidelines:
Balance caloric intake and exercise
maintain a healthy body weight
Eat a diet rich in fruits, vegetables, and complex carbohydrates
Eat fish twice per week
limit foods and beverages high in sugar and salt.
Limit trans-saturated fat to less than 1%
Nutrition with Cancer and cancer treatment:
Malignant cells compete with normal cells for nutrients.
Anorexia, nausea, vomiting, and taste distortions are common.
Malnutrition associated with cancer increase morbidity and mortality.
Radiation causes anorexia, stomatitis, severe diarrhea, intestinal strictures, and pain.
Nutrition management for cancer patients;
Maximize fluid and nutrient intake
Individualize diet choices to patient’s needs, symptoms, and situation.
Encourage small, frequent meals and snacks that are easy to digest.
HIV/AIDS
Body wasting and severe weight loss
Severe diarrhea, GI malabsorption, altered nutrient metabolism
Hypermetabolism as a result of cytokine elevation
Maximize kilocalories and nutrients
Encourage small, frequent, nutrient-dense meals with fluid in between.
Medical nutrition therapy uses nutrition therapy and counseling to mange diseases:
Type 1 diabetes mellitus
Hypertension
Inflammatory bowel disease
Enteral nutrition(EN); parenteral nutrition(PN)
