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Nursing Fundamentals II > GI - Nutrition > Flashcards

GI - Nutrition Flashcards

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1
Q

What is nutrition?

A
  • It is the process of taking in food and fluids, converting the nutrients into useable forms by the process known as metabolism.
  • Study of food and how it affects the human body and influences health.
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2
Q

What is the purpose of the food pyramid?

A

Maintain adequate nutrition

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3
Q

What is the lowest serving for?

A

children

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4
Q

What is the highest serving for?

A

adult male

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5
Q

What is serving size for breads, cereal, rice, and pasta?

A

6 oz/day

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6
Q

What is the serving size for vegetables?

A

2.5 cups everyday

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7
Q

What is the serving size for fruits?

A

2 cups every day

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8
Q

What is the serving size for dairy?

A

3 cups every day

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9
Q

What is the serving size for meats?

A

5.5 ounces per day

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10
Q

What is the serving size for fats?

A

Sparing

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11
Q

Decrease or increase total CHO intake?

A

increase, good CHO

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12
Q

Decrease or increase cholesterol intake?

A

decrease

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13
Q

What total do you want on a cholesterol test?

A

less than 200

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14
Q

Decrease or increase intake of refined sugar?

A

decrease

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15
Q

Decrease or increase fiber?

A

increase

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16
Q

Decrease or increase sodium?

A

decrease

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17
Q

Why should you limit salt-cured, smoke and charbroiled foods?

A
  • Comes from American Cancer Society

- Connection to some types of cancer

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18
Q

How much ETOH/alcohol should you consume?

A

moderate amounts

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19
Q

What is the recommended amount of caffeine consumption?

A

no more than 4 cups per day

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20
Q

What is the job of protein?

A

build and repair tissues and cells

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21
Q

When does the need for protein increase?

A

when physical stress is present

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22
Q

When does the body use protein for energy?

A

body uses CHO and then fat before protein

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23
Q

How are proteins built?

A

amino acids

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24
Q

How many amino acids do you need to build a protein?

A

20

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25
Q

How many amino acids are essential?

A

9

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26
Q

How many amino acids are nonessential?

A

11

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27
Q

Where do you find essential amino acids?

A

food

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28
Q

Where do you find nonessential amino acids?

A

made in liver

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29
Q

What do complete proteins contain?

A

all 9 essential amino acids

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30
Q

Where are complete proteins found?

A

animal sources and soybeans

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31
Q

Where are incomplete proteins derived from?

A

plant sources such as: cereal, grains, legumes, and some vegetables

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32
Q

How many calories should be from protein?

A

10-15% of total calories

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33
Q

How large is a serving of protein?

A

One serving of protein is about the size of a deck of cards or about 3 ounces

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34
Q

Protein deficiency

A
  • starvation
  • change in hair and skin
  • impaired growth and development
  • liver becomes fatty and is unable to function
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35
Q

Protein excess

A
  • causes liver and kidney problems

- adds increased fat to the diet that can cause heart disease and possibly attributes to some cancers

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36
Q

What is the main source of energy?

A

CHO, provides quick energy

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37
Q

How many calories should be from CHO?

A

50-60% of total calories

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38
Q

What is the job of CHO?

A
  • provide energy
  • assists with the function of organs, CNS, and muscles
  • assists with immunity
  • assists with growth of tissues
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39
Q

How many calories are in 1 gram of CHO?

A

4 calories

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40
Q

How many calories are in 1 gram of protein?

A

4 calories

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41
Q

What are the 3 types of CHO?

A
  • simple CHO
  • complex CHO
  • fiber
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42
Q

What are simple CHO?

A
  • sugar
  • monosaccharide - one unit
  • disaccharides - two unit
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43
Q

What are complex CHO?

A
  • fruit, vegetables

- polysaccharides - long chain of saccharides

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44
Q

What is fiber?

A
  • polysaccharides

- indigestible “fibrous skeleton” of plant foods

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45
Q

Why do Americans need to reduce their intake of fats?

A
  • rise in obesity
  • breast and colon cancer
  • hypertension, CV disease
  • stroke
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46
Q

Are fats a necessary part of the diet?

A

yes

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47
Q

What provides the most concentrated from of energy?

A

fat

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48
Q

How many calories are in 1 gram of fate?

A

9

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49
Q

What are some functions of fate?

A
  • Provides insulation and helps maintain body temperature
  • Protects body organs
  • Assists in transmission of nerve impulses
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50
Q

How many fat calories should you consume?

A

25-30% of total calories with only 10% being from saturated fats and 20-25% healthy fats

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51
Q

What is cholesterol?

A

Component of every cell in body, ingredient of bile (digestion of fat), precursor to steroid hormones

52
Q

What contributes to atherosclerosis?

A

when lipid metabolism is “disordered”

53
Q

How can fat be a form of self protection?

A
  • put on some brown fat for the winter

- people who work outside put on more brown fat

54
Q

What are ketones?

A

end products of fatty acid breakdown

55
Q

Who may see ketones in their urine?

A

athletes

56
Q

Are vitamin and mineral supplements necessary?

A

not usually

57
Q

Each vitamin and mineral are responsible for…

A

a specific function and should be attainable by eating a normal diet.

58
Q

What are water soluble vitamins?

A

B & C

59
Q

What happens to excess water soluble vitamins?

A

excrete in urine

60
Q

Can you build a toxic level of vitamin B & C?

A

no, excess is excreted

61
Q

What vitamins are fat soluble?

A

A, D, E & K

62
Q

Can fat soluble vitamins become toxic?

A

yes; can be stored & not readily excreted, build up occurs

63
Q

Vitamin A function

A

maintains cells and mucous membranes, assists with night vision, and assists with immunity

64
Q

Vitamin A sources

A

liver, dark green leafy vegetables, deep orange fruit and vegetables

65
Q

Vitamin E function

A

antioxidant, protect RBC and muscle tissue cell

66
Q

Vitamin E sources

A

vegetable oil, nuts, milk, eggs, muscle meats, fish, wheat and rice germ, green leafy vegetable

67
Q

Vitamin K function

A

synthesis of clotting factors, bone development

68
Q

Vitamin K sources

A

green leafy vegetables, liver

69
Q

Vitamin D function

A

regulates blood Ca levels and rate of deposit/reabsorption of Ca in bones

70
Q

Vitamin D sources

A

fish liver oil, fish, fortified milk, sunlight exposure

71
Q

B1-Thiamine function

A

cellular metabolism, nervous system function, gastrointestinal system function, cardiovascular system function

72
Q

B1-Thiamine sources

A

whole grain, enriched cereal, beef, pork, liver, beans, nuts, peas

73
Q

B2-Riboflavin function

A

cellular metabolism, antioxidant, tissue health and growth

74
Q

B2-Riboflavin sources

A

milk, cheese, eggs, green vegetables, whole grain, enriched grains, bread, organ meats, poultry, fish

75
Q

B3-Niacin function

A

cellular metabolism to produce energy

76
Q

B3-Niacin sources

A

enriched breads and cereals, chicken, tuna, liver, peanuts, dairy products

77
Q

B6-Pyridoxine function

A

protein (and some carbohydrate) metabolism, RBC production and neurotransmitter synthesis

78
Q

B6-Pyridoxine sources

A

meats, poultry, fish, beans, nuts, seeds, dairy products, enriched cereals

79
Q

B12-Cobalmin function

A

metabolic reactions, maintain myelin sheath, hemoglobin synthesis

80
Q

B12-Cobalmin sources

A

dairy products, meat, poultry, fish, liver, milk, cheese, eggs

81
Q

Folic Acid function

A

cellular metabolism, neurotransmitter synthesis, cell division, DNA synthesis, hemoglobin formation

82
Q

Folic Acid sources

A

green leafy vegetables, asparagus, liver, yeast, eggs, beans, fruits, enriched cereals

83
Q

Vitamin C-Ascorbic Acid function

A

Collagen synthesis “cementing” substance for capillary walls, antioxidants, iron absorption, immune function

84
Q

Vitamin C-Ascorbic Acid sources

A

citrus fruits, tomatoes, potatoes, green vegetables, cauliflower

85
Q

Calcium function

A

bone and teeth formation, blood clotting, nerve conduction, muscle contraction, cellular metabolism, heart action

86
Q

Calcium sources

A

Dairy products, sardines, green leafy vegetables, broccoli, whole grains, egg yolks, legumes, nuts, fortified products

87
Q

Magnesium function

A

Aids thyroid secretion, maintains normal basal metabolic rate, activates enzymes for carbohydrate and protein metabolism, nerve and muscle function, cardiac function

88
Q

Magnesium sources

A

whole grains, nuts, legumes, green leafy vegetables, lima beans, broccoli, squash, potatoes

89
Q

K+ function

A

intracellular fluid control, acid-base balance, nerve transmission, muscle contraction, glycogen formation, protein synthesis, energy metabolism, blood pressure regulation

90
Q

K+ sources

A

unprocessed foods, especially fruits, any vegetables, meats, potatoes, avocados, legumes, milk, molasses, shellfish, dates, figs

91
Q

Na function

A

water balance, acid-base balance, muscle action, nerve transmission, convulsions

92
Q

Na sources

A

table salt, milk, meat, eggs, baking soda, baking powder, celery, spinach, carrots, beets

93
Q

Iodine function

A

synthesis of the thyroid hormone, thyroxine

94
Q

Iodine sources

A

iodized salt, salt water fish, dairy products, enriched breads, fortified cereals

95
Q

Iron function

A

synthesis of hemoglobin, general metabolism (glucose), antibody production, drug detoxification in the liver

96
Q

Iron sources

A

meats, eggs, spinach, seafood, broccoli, peas, bran, enriched breads, fortified cereals

97
Q

Zinc function

A

cofactor for many enzymes involved in growth, insulin storage immunity, alcohol metabolism, sexual development and reproduction

98
Q

Zinc sources

A

primarily meats and seafood; also legumes, peas, and whole grains

99
Q

What is most vital to sustain life?

A

water

100
Q

What percentage of the body is made of water?

A

50-60%

101
Q

What is the ratio of water to calorie?

A

1 cc water for each calorie taken in

102
Q

Do you increase water for people that are ill?

A

yes

103
Q

Can water be stored in the body?

A

no

104
Q

How much more water should be taken in beyond what is output?

A

500 mL

105
Q

Example of insensible fluid loss

A

breathing, fever, digestion

106
Q

What alterations in nutritional needs does an infant have?

A

liquid, protein, carbs, not as many calories, eat more frequently, make sure they have strong solid nutrition to make sure that they develop normally

107
Q

What happens to an infant that suffers from malnutrition?

A

§ May have cognitive delays if malnourished

108
Q

What alterations in nutritional needs does a teen have?

A

higher demand for higher calories, strong need for calories, lots of growth

109
Q

Why does a teen need additional calories?

A

physical changes

110
Q

What alterations in nutritional needs do the elderly have?

A
  • need less but healthy calories
  • past 65 yr start to lose taste buds
  • like things that are really sweet, sour, salty etc…
  • look for nutritional values
111
Q

What are some signs of nutrition deficit?

A
  • muscle wasting, skin, hair, nails, eyes, and mouth
  • assess mentation and cognition
  • signs of impaired healing
  • know what would be normal BMI
112
Q

What does albumen show?

A

tells us about level of nutrition

113
Q

What do you do if albumen is abnormal?

A

look at pre-albumen

114
Q

What does pre-albumen show?

A
  • if this is low too it means that they are in acute starvation
  • anorexia, bulimia
115
Q

What do you look for in urine for altered nutritional status?

A

ketones and protein

116
Q

Why would you do a calorie count?

A
  • reason for change in weight
  • reason for diabetic reactions
  • reason for impaired healing
  • need for supplements
117
Q

What is a calorie count?

A
  • record everything that goes in their mouth

- 24 hours, 3 days, 1 week

118
Q

Who analyzes the calorie count?

A

dietician

119
Q

What is considered intake?

A
  • IVF
  • Blood transfusion
  • Irrigation Solution - cath, ng tube
  • Fluids with meds, NG, and GT
120
Q

What should output be in 24 hours?

A

1000-1500 mL

121
Q

what does output include?

A

all drains and tubes

122
Q

What is insensible output?

A
  • something you can’t measure

- lose by respiration, diarrhea, etc…

123
Q

What is sensible output?

A
  • something you can measure
124
Q

What do you do for people with diuretic therapy?

A
  • watch fluid intake
  • watch weight and mucus membranes
  • output will be more
125
Q

Why does a postoperative patient need more fluid?

A
  • drains, blood loss, vomiting

- give more fluid unless there is a contraindication

Nursing Fundamentals II (13 decks)

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