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Basic Nursing > fundamentals- chapter 26 > Flashcards

fundamentals- chapter 26 Flashcards

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1
Q

structures in the digestive system

A
  • mouth
  • teeth
  • tongue
  • pharynx
  • esophagus
  • stomach
  • small intestine
  • large intestine
  • anus
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2
Q

accessory organs

A
  • salivary gland
  • liver
  • gallbladder
  • pancreas
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3
Q

mouth

A
  • the first part of the digestive tract
  • contains tongue and teeth
  • receives food and breaks it down
  • receives secretions from the salivary glands
  • tongue is mostly skeletal muscle; most movable organ of the
    mouth
  • adults have 32 permanent teeth
    • cuspids, incisors, bicuspids, and molars
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4
Q

parotid glands

A
  • largest salivary glands
  • one on each side
  • located anterior and inferior to the ear
  • secrete saliva into the mouth
  • begins digestion of starches
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5
Q

pharynx

A
  • connects the nasal and oral cavities to the esophagus
  • food is forced into the pharynx by the tongue
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6
Q

esophagus

A
  • muscular tube approx. 20cm long
  • propels food into the stomach from the pharynx using muscular
    contraction
  • lining secretes mucus
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7
Q

stomach

A
  • located in the ULQ of the abdomen
  • capacity of approx. 1.5L
  • has 2 sphincters
  • temporary storage place for food
  • mixes food with digestive juices
  • changes food into a semiliquid state
  • begins digestion of proteins
  • absorbs vitamin B12
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8
Q

small intestine

A
  • duodenum, jejunum, ileum
  • mixes food with secretions from liver and pancreas
  • finishes digestion
  • absorbs nutrients
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9
Q

large intestine

A
  • ascending, transverse, descending, sigmoid colon, rectum, anus, cecum
  • absorbs fluid and electrolytes
  • eliminates waste products
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10
Q

liver and gallbladder

A
  • concentrate, store, and secrete bile into the duodenum
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11
Q

pancreas

A
  • secretes digestive juices
  • produces insulin
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12
Q

changes that occur with aging

A

dental care and tooth loss
- decreases ability to chew food
decreased gag reflex
- increases risk of aspiration
decreased sense of taste
- may lead to a loss of appetite
decreased muscle tone at sphincters
- increases risk of esophageal reflux
decreased gastric secretions
- may interfere with digestion of food
decreased peristalsis
- increased risk of constipation

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13
Q

metabolism

A
  • large molecules are broken down into smaller molecules
  • makes energy available to the organism
  • enables absorbed nutrients to enter bloodstream following digestion
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14
Q

digestion

A

converts food into chemical substances such as proteins and simple sugars to be used by the body for energy production and cellular metabolism

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15
Q

USDA MyPlate

A
  • emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products
  • includes lean meats, poultry, fish, beans, eggs, and nuts
  • low in saturated fats, trans fats, cholesterol, sodium, and added sugars
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16
Q

anasarca

A

generalized swelling

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17
Q

protein

A
  • essential for replacing and rebuilding body tissues
  • hormone production, fluid balance, antibody production, and transportation of nutrients
  • approx. 4 kcal/g
  • 9 essential amino acids
  • 11 nonessential
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18
Q

essential amino acids

A
  • cannot be synthesized by the body
  • must be obtained via diet
  • “indispensable” amino acids
  • all found in soybeans
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19
Q

nonessential amino acids

A
  • can be made by the human body
  • dispensable amino acids
20
Q

protein sources

A

high-quality, complete
- meat, eggs, milk products, poultry, fish

low- quality, incomplete:
- grains, legumes, vegetables

21
Q

protein intake

A
  • average DRI is 46-56g protein per day
  • protein intake should be 10-15% daily calories
  • varies based on activity level, health, and availability of sources
  • 0.8g protein per kg body weight
  • 1kg= approx. 2.2lb
22
Q

protein deficiency

A

Marasmus
- protein energy and nutrient malnutrition
- occurs mostly in first year of life
- causes muscle wasting

Kwashiorkor
- occurs in infants and children soon after weaning from breast milk
- subcutaneous fat preserved
- oedema present

23
Q

protein excess

A
  • stressful to liver and kidneys
  • can lead to excess fat in diet
24
Q

vegetarian diets

A

lacto-ovo-vegetarian
- dairy, eggs, and plants

lactovegetarian
- dairy and plants; no eggs

vegan
- no animal food sources, including honey

25
Q

vegetarian diets

A
  • well planned vegetarian diets can offer health benefits
    • decreased risk of heart disease, hypertension, diabetes,
      obesity
  • vegans may be deficient in:
    • b12, b6, iron, zinc, riboflavin, vit D
26
Q

carbohydrates

A
  • main source of energy
  • should make up 50-60% daily intake
  • 4 kcal/g
  • regulate protein and fat metabolism, fight infection, promote growth of body tissues
  • 3 main types
    • simple
    • complex
    • fiber
27
Q

simple carbohydrates

A
  • glucose is the metabolized form of sugar
  • table sugar (sucrose)
  • fruit sugar (fructose)
  • milk sugar (lactose)
  • quickly absorbed into the bloodstream
  • can cause quick rise in blood glucose
28
Q

complex carbohydrates

A
  • breads, pasta, cereal, rice, etc
  • broken down into simple sugars for use
  • provides more consistent serum glucose level
  • recommended to make up 85-95% of carb intake
29
Q

fiber

A
  • cannot be broken down
  • aids in elimination
  • may decrease fat absorption
  • increases stool bulk
  • 21-38 g/day recommended
30
Q

fiber sources

A
  • fruits
  • vegetables
  • skins of some produce
  • grains and cereals
  • cooked legumes
31
Q

fat

A
  • essential nutrient
  • supplies concentrated form of energy
  • 9 kcal/g
  • source of fatty acids
  • adds flavor and texture
  • dissolves and transports fat-soluble vitamins and phytonutrients (carotenoids)
  • insulates and controls body temp
  • cushions and protects body organs
  • facilitates transmission of nerve impulses
  • gives feeling of fullness
32
Q

fats

A
  • made of fatty acids and glycerol
  • fatty acids are saturates or unsaturated
  • fatty liquids at room temp are oils
  • oils with unsaturated fats
    • corn oil, safflower oil, canola oil
33
Q

Omega-3 fatty acids

A
  • most unsaturated form of fatty acid
  • found in fish, canola oil, soybean oil, chicken, eggs, and walnuts
  • should be added to diet
34
Q

vitamins

A
  • essential nutrients that must be taken in through food sources or supplements
  • water-soluble
    • easily absorbed into bloodstream
    • B complex and vit C
      fat soluble vitamins
    • absorbed in small intestine
    • D, A, K, E
35
Q

minerals

A
  • inorganic
  • essential for metabolism and cellular function
  • major minerals:
    • calcium, magnesium, sodium, potassium, sulfur, chlorine
  • trace minerals:
    • iron, copper, iodine, manganese cobalt, zinc,
      molybdenum, selenium, fluoride, chromium
36
Q

water

A
  • most essential of all nutrients
  • adult body is 50-69% water
  • water requirement is 1mL/kcal intake
  • used in every body process
  • general rule: intake needs to equal output + 500mL to prevent dehydration `
37
Q

factors affecting nutrition

A
  • age
  • illness
  • emotional status
  • economic status
  • religion
  • culture
  • food safety
38
Q

cultural influences

A

African American
- preferences often contribute to high fat, sugar, and salt content

Hispanic American
- high in carbohydrates such as beans, rice, corn, and tortillas
- can be high in fat because of the use of lard in the preparation of fried foods

Asian American
- high in carbohydrates and vegetables and low in meat and fish
- use of monosodium glutamate (MSG) has decreased but dishes may still have a high sodium and high fat content

Middle Eastern American
- fermented dairy products such as yogurt, meats, grains in the form of wheat or rice at each meal, fresh fruits, and vegetables
- foods may be specially prepared if the individual practices Islam

39
Q

nutrition counseling

A
  • should include modification of the culture’s traditional diet to accomplish a more healthy composition and preparation while maintaining the diet’s basic components
  • patients should be taught how meals can be made healthier by preparing food with less fat and sodium
40
Q

infants

A
  • should double birth weight by 6 months and triple weight by 1 year
  • breast milk recommended for first full year
  • formulas can supplement
  • solids introduced at 4 to 6 months
41
Q

toddlers and preschool

A
  • 2 to 5 years
  • consume less milk and increase solid intake
  • provide small servings
  • easy to chew foods
  • avoid combination foods
  • toddlers prefer single-item foods not touching
  • try colorful foods
  • provide pleasant environment
  • provide easily handled utensils
  • try colorful/engaging dishes
  • avoid forcing a child to eat
42
Q

school-age children

A
  • may desire sweet, non-nutritive foods
  • provide well balanced breakfast before school
  • provide nutritious after-school snacks
  • high-calorie, high-sodium preferences may predispose to obesity
43
Q

adolescents

A
  • tend to eat many fast foods
  • body requires more calories and nutrients during growth
  • adolescent females require more iron after menstruation begins
44
Q

adulthood

A
  • rely on fast and convenient foods
  • obesity and hypertension prevalent
  • increased fat and sodium intake
  • increased sugar intake
  • lack exercise
45
Q

older adults

A
  • most risk for inadequate nutrition
  • may need to decrease calories
  • physical limitations make food prep more difficult
  • arrange for companionship during meals
  • some have limited incomes

Basic Nursing (30 decks)

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