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Fundamentals (Nurs 113) > Introduction To Nutrition And Metabolism > Flashcards

Introduction To Nutrition And Metabolism Flashcards

1
Q

What is nutrition

A

The process by which the body ingest, absorbs , transports, uses and eliminates nutrition

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2
Q

What are nutrients

A

Biochemical substances used by the body for growth, development, activity and reproduction, health maintenance and recovery of from illness or injury

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3
Q

What does macronutrients do

A

Supply energy to build tissue

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4
Q

Micronutrients

A

Regulate and control body process

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5
Q

Examples of macronutrients

A

Carbohydrates
Fats
Lipids
Protein

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6
Q

Micronutrient

A

Vitamin
Minerals
Water

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7
Q

What is metabolism

A

The process of biochemical reactions occurring in the cells to produce energy, repair and facilitate growth in the cells in order to maintain life

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8
Q

Basal metabolic rate

A

Energy required to fuel the involuntary activities of the body at rest after 12 hours

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9
Q

Who tend to have have a higher BMI

A

Men

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10
Q

Equation for BMI

A

Men: 10x weight(kg) + 6.25 x height (cm) -5 x age (years) +5
Female: 10x weight(kg) + 6.25 x height (cm) -5 x age (years) -161

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11
Q

Factors that increase BMR

A

Growth, infection, fever
Emotional tension
Extreme environmental temp
Muscle waistline
Elevated hormone

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12
Q

Factors that decrease BMR

A

Aging
Prolonged fasting
Sleep

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13
Q

Body mass index

A

Provides an estimate of body fat
Ratio of weight in kilo to height in meters square
Can be used for initial assessment

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14
Q

What can be used for initial assessment for nutritional status

A

BMI

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15
Q

BMI formula

A

703 x wright (lbs) / height (in) ^2

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16
Q

What BMI underweight

A

Less than 18.5

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17
Q

Normal bmi

A

18.5-24.9

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18
Q

Overweight bmi

A

25.0 to 29.9

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19
Q

Obesity class 1 BMI

A

30.0 to 34.9

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20
Q

Obesity class 2

A

35.0 to 39.9

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21
Q

Extreme obesity bmi

A

40 and above

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22
Q

Carbohydrates

A

Consist of starch and sugars
Primary h function is to supply energy
Most abundant and least expensive
Sugars classified as simple or complex sugars

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23
Q

Proteins

A

Required for the formation if all body structures and vital component of every living cell
Complete proteins contain sufficient essential amino acid to support growth
Incomplete protein
Recommended 10-30%

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24
Q

Vitamins

A

Needed for metabolism of carbs, protein and fat
Water soluble vitamin
Fat soluble

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25
Q

Water soluble vitamin

A

Vitamin c
B complex vitamin

26
Q

Fat soluble vitamins

A

A, d, e,k

27
Q

Complete proteins are essential for what

A

Support growth

28
Q

Fat

A

Contain moisture of saturated and unsaturated fatty acid
Most concentrated source of energy

29
Q

What are the requirements of a normal nutrition and metabolism

A

Healthy lifestyle: adequate sleep, exercise and nutrition
Normal weight
No exposure to known carcinogen

30
Q

Simple sugar

A

Table sugar
Syrup

31
Q

Complex sugar

A

Whole grains
Beans
Vegetables

32
Q

Saturated fat

A

Butter and red meat

33
Q

Unsaturated fat

A

Oils
Almonds
Avocado

34
Q

How many hours of sleep

A

7-9

35
Q

Normal nutritional status

A

Adequate calorie and diet intake
Adequate muscle strength and movement
Within normal limits (height, weight, bmi)
Adequate energy levels to complete ALD
Cooperative and alert
Normal bowel sounds
Normal urine output
Normal stool

36
Q

Normal metabolism status

A

WNL: hr, bp, temp, temp, blood glucose levels
Heights, weight, bmi
Adequate input and output
Adequate muscle strength and movement
Adequate energy to complete Adl

37
Q

Factors that affect nutrition and metabolism

A

Physiologic and physical factors
Social determinants of health
Culture

38
Q

Developmental considerations

A

Infants and adolescents needs an increase in nutrition needs
Age related changed in metabolism and body composition: develop poor nutrition habits
Fewer calories required in adulthood because if decrease BMR: older adults

39
Q

Nutritional assessments tool

A

Food intake
Decreased food intake : anorexia
Increased food intake : obesity

40
Q

Altered nutrition

A

Abnormal BMI, age, growth development
Tired, weak
Insufficient calorie/nutritional intake
Muscle waisting
Hyperactive/ hypoactuve bowel sounds
Abnormal bowel pattern or appearance

41
Q

Altered metabolism

A

Hypo/hyper bp
Hyp/hyper blood glucose
Tired weak
Muscle waisting
Abnormal hormone levels
Abnormal sleep patterns

42
Q

Nursing diagnosis

A

Impaired nutritional status
Impaired swallowing
Body weight problem: under or overweight
Malnutrition
Altered ability to chew
Loss of smell and taste senses

43
Q

Older adults sample nursing diagnosis

A

Altered ability to chew
Loss of smell and taste senses

44
Q

What history should u be taking

A

Dietary
Medical
Socioeconomic

45
Q

Physical assessment

A

Clinical dataHair, skin, nails, mucus membranes

46
Q

Lab data

A

Hemoglobin
Albumin
Protein status
Vitamin

47
Q

What is. Marker for malnutrition

A

Albumin levels

48
Q

What should you assess for impaired nutrition status

A

Usual dietary intake
Food allergies on intolerance
Food preparation and storage
Types of dietary practices
Eating disorders patterns

49
Q

Nursing interventions

A

Develop nutrition care plan
Teaching nutrition information
Monitor nutritional status
Stimulating appetite
Assisting with eating
Providing oral nutrition
Proving long term nutritional status

50
Q

How can you monitor a patient nutrition status

A

Assessment/observation of food and supplement intake in relation to identified outcomes
• Documentation of appetite and initiating appropriate interventions when the patient does not eat
• Collaborating with the health care team to implement supplements if the patient’s intake is low or the patient has
increased nutritional requirements
• Collaborating with the health care team to initiate a nutritional consult
• Assess the patient’s tolerance of the prescribed diet
• Monitor the patient’s weight
• Monitor progression of nothing by mouth (NPO) status and prescribed restrictive diets
• Monitor the patient’s understanding of nutritional information and engagement
• Monitor the patient’s progress in meeting goals identified in the plan of care for nutrition
Nurses are often involved in the process of diet progression. The decision to advance a patient’s diet is based on the return of GI function, the absence of symptoms related to a particular disease process,

51
Q

How do you stimulate a patients appetite

A

Serve small, frequent meals to avoid overwhelming the person with large amounts of food.
• Solicit food preferences and encourage favorite foods from home or prepared when at home, if possible.
• Provide encouragement and a pleasant eating environment.
• Be sure that any prepared food looks attractive.
• Schedule procedures and medications at times when they are least likely to interfere with appetite.
• Control pain, nausea, or depression with medications.
• Offer alternatives for items that a person cannot or will not eat.
• Encourage or provide good oral hygiene. Ensure that the patient’s dentures are well-fitting and in place, if
applicable.
• Remove clutter from the eating area.
• Keep eating area free from irritating odors.
• Arrange food tray so that a person can easily reach food.
• Provide a comfortable position.
• Ask about any rituals during mealtimes at home and include them if possible.
• If patients are absent from their rooms during mealtime, order a late food tray or keep food warm until they return.
• Do not disturb mealtime; don’t interrupt patients for nonurgent procedures during mealtime.

52
Q

Assisting with eating with visual impaired

A

Explain placement of foods on plates and food tray. Relating items on plate to the location on a clock face may be helpful.
• Provide special plate guards, utensils, double handles, and compartmentalized plates.
• Place foods and dishes in similar locations at each meal.
• Use straws for beverages, if not contraindicated by the presence of dysphagia.
• Provide supervision as needed.

53
Q

Special consideration with patients who have dysphasia

A

Special Considerations and Interventions for Feeding Patients With Dysphagia
Provide at least a 30-minute rest period prior to mealtime. A rested person will likely have less difficulty swallowing.
Sit the patient upright, preferably in a chair. If bedrest is mandatory, elevate the head of the bed to a 90-degree angle. Maintain upright position for 30 minutes after the meal.
Provide mouth care immediately before meals to enhance the sense of taste.
Avoid rushed or forced feeding.
Provide small, frequent meals to help maximize intake.
Adjust the rate of feeding and size of bites to the patient’s tolerance. Allow patient to control the eating process if possible.
Collaborate to obtain a speech therapy consult for swallowing evaluation.
Initiate a nutrition consult for appropriate diet modification such as chopping, mincing, or pureeing of foods and liquid consistency (thin, nectar-thick, honeylike, spoon-thick).
Keep in mind that some patients may find thickened liquids unpalatable and thus drink insufficient fluids.
Reduce or eliminate distractions at mealtime so that the patient can focus attention on swallowing; discourage chatting during the meal.
Alternate solids and liquids.
Assess for signs of aspiration during eating: sudden appearance of severe coughing; choking; cyanosis; voice change, hoarseness, and/or gurgling after swallowing; frequent throat clearing after meals; or regurgitation through the nose or mouth.
Inspect oral cavity for retained food.
Avoid or minimize the use of sedatives and hypnotics since these agents may impair the cough reflex and swallowing

54
Q

Nursing goals and outcome

A

Patient will maintain weight in desired goal
Patient will recognize factors that are contributing to bring under or overweight
Patient will identify appropriate nutritional needs
Patient will consume adequate nutrition
Patient will verbalize appropriate management of nutrition at home

55
Q

Short term nutritional support

A

Nasogastric or nasointestinal tube

56
Q

Confirming placement of ng tube

A

Radiographic exam
Measure aspirate ph and assessment of aspirate
Measure tube length and marking
Monitor co2
Confirm nasal intestinal placement : x ray

57
Q

Long term nutritional support

A

Enterostomal tube

58
Q

Enterostomal tube

A

Placed through opening created into the stomach or jejunum

59
Q

Gastronomy (g tube)

A

The preferred route to deliver external nutrition in patient who are comatose

60
Q

Patient in coma feeding

A

G tube

Fundamentals (Nurs 113) (11 decks)

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