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MNT Test > Last 2nd MNT Test > Flashcards

Last 2nd MNT Test Flashcards

1
Q

Risk Factors for CHD

A 
Inflammatory markers 
 Blood lipids 
 Lifestyle factors (diet, exercise, smoking) 
 Age 
 Gender 
 Genetics 
 Presence of other diseases
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2
Q 
Lipoprotein Composition (chylomicrons, LDL, HDL, VLDL) Know the composition 
and characteristics of each one
A

Chylomicrons: transport dietary fat and
cholesterol to the liver; major component of
triglycerides
 Apolipoproteins: carry lipids in the blood
and control the metabolism of the
lipoprotein molecule
 VLDLs: formed from triglyceride hydrolysis
and considered nonatherogenic
IDL: (Intermediate-density lipoproteins):
atherogenic and are formed from
hydrolysis of triglyceride. Normally taken
up by receptors of the liver or are
converted to LDL.
 LDLs: the primary cholesterol carrier in
blood; formed by the breakdown of VLDL
 HDLs: contain more protein than other
lipoproteins; serve as a reservoir of the
apolipoproteins that direct lipid metabolism.
Helps remove cholesterol from arterial wall
and takes it to the liver.

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3
Q

Dietary Guidelines and ethnic groups that are more susceptible

A

Balance calorie intake and physical activity to achieve or maintain a
healthy body weight.
• Consume a diet rich in vegetables and fruits.
• Choose whole-grain, high-fiber foods.
• Consume fish, especially oily fish, at least twice a week.
• Limit intake of saturated fat to 115 mm Hg
 Smoking
 Diabetes

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4
Q

MNT for Hypertension

A 
DASH Diet (Ca, K, Na, Mg) 
 Weight management 
 Alcohol 
 Physical activity 
 Omega-3 fatty acids
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5
Q

MNT for CHF

A 
Cardiac cachexia 
 Sodium 
 Fluid 
 Alcohol 
 Caffeine 
 CoQ10
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6
Q

MNT for CHD

A 
ATP III TLC dietary pattern 
 AHA recommendations 
– SFA <7% kcal, total fat 25% to 35% kcal, low 
trans-fatty acids 
 Increase physical activity and decrease 
energy intake for weight loss 
 DASH pattern 
 Very–low-fat diets
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7
Q

National Cholesterol Education Program
Know foods sources of monounsaturated, polyunsaturated, saturated and trans
fat and high sodium

A

nuts, donuts , processed foods

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8
Q

Blood pressure

A 
Normal: <80 mm Hg 
 Prehypertension: 120–139/80–89 mm Hg 
 Stage 1: 140–159/90– 99mm Hg 
 Stage 2: ≥160 mm Hg /OR greater ≥100 
mm Hg
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9
Q

Cholesterol

A

Total cholesterol 40 mg/dL

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10
Q

Diuretics

A

A diuretic is any substance that promotes the production of urine. This includes forced diuresis

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11
Q

Beta-blockers

A

Beta blockers are a class of drugs that target the beta receptor. Beta receptors are found on cells of the heart muscles, smooth muscles, airways, arteries

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12
Q

Anticoagulants

A

Anticoagulants are a class of drugs that work to prevent the coagulation of blood.

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13
Q

Anticholesteremia

A

Hypolipidemic agents, or antihyperlipidemic agents, are a diverse group of pharmaceuticals that are used in the treatment of hyperlipidemias. They are called lipid-lowering drugs.

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14
Q

ACE inhibitors

A

An ACE inhibitor is a pharmaceutical drug used primarily for the treatment of hypertension and congestive heart failure. This group of drugs causes dilation of blood vessels, which results in lower blood pressure.

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15
Q

Vasodilators

A

refers to the widening of blood vessels.[1] It results from relaxation of smooth muscle cells within the vessel walls, in particular in the large veins, large arteries, and smaller arterioles. In essence, the process is the opposite of vasoconstriction, which is the narrowing of blood vessels.

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16
Q

Drug /Nutrient Interactions + possible mineral deficiencies related to medications

A

kjfalhafhaofh

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17
Q

pro-inflammatory markers

A

C-reactive protein
 Interleukin-6
 Fibrinogen
 Erythrocyte sedimentation rate

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18
Q

Explain the role of fiber in cardiovascular disease; know examples of soluble and
insoluble fiber

A

soluable fiber- oats , barley

insoluble fiber - cellulose

19
Q

How much sodium in a tsp of salt and sodium labeling requirements

A

1 tsp = 24000
legaldefnitions for the termslow sodium,moderatelylow sodium,andreducedsodium(Iable 32f.6).The dailyvaluefor sodium usedon the food label is set ar 2400 mg. Patientscan use the perc€nt daily value to determine whether a c€rtein food would fit into their dieury prescription.
LiteSalt(contains20Voto 50%lesssodium)canbecalcu- latedinto a mildly restricteddiet. However,it is important to note that LiteSalt containspotassium,a problem when patiens arealsogivenpotassium-sparindgiuretics

20
Q

What type of fiber and food sources reduces cholesterol

A

soluble and oats and barley

21
Q

Explain Metabolic syndrome and the characteristics

A

a clusterof metabolicdisorders,in-
cludingtype2diabetesmellitus,hlryertension, anddyslip-
idemia, that is characterizedby insulin resistanc

22
Q

What factors increase & decrease HDL & LDL

A

exercise decreases

dietary cholesterol increases

23
Q

tlc/ dash/aha

A

TLCdietarypattern-7 %kcalfromSFA . AHAdietarypattern-7%hkcalfromSFA . DASHdietarypattern
. Weighrteductioinf needed
. Increasedietaryfiberto 25-30gldayor more
. AddstanolasndsterolsQ-3 gldayi)nmultipledoses
. Addomega-f3ats . Addsoyprotein
. Addfruitsandvegatablefosrantioxidants . Reducdeietarycholesterol-<200mglday

24
Q

Calorie, protein, fluid recommendations

A

idk

25
Q

Signs and symptoms of heart failure

A

Fatigue, dyspnea, fluid retention

26
Q

Progression of heart failure

A

ClassI No undue symptoms associatedwith ordinary activity and no limiution of physical activity
ClassII Slight limitation of physicalactivity; patient comforuble at rest
Class III Marked limitation of physical activity; patient comforable at rest
Chss fV Inability to carry out physical activity without discomfort; symptoms of cardiac insufficiency
or chestpain at res
The progression of HF is similar to that of atherosclerosis becausethere is an asymptomatic phasewhen damage is si- lendy occurring (stagesA and B).
Eventually overuse of compensatory systems leads to fur- ther ventricle damage, remodeling, and appearance and then worsening of syrnptoms (stage C).
d is heart failure

27
Q

Cardiac Cachexia

A

Cardiac cachexia is unintentional severe weight loss caused by heart disease. Even with a very good appetite and high calorie intake, some people with heart failure lose muscle mass.

28
Q

Nutritional and medical management of heart failure& CVD/CHD

A 
MNT for heart failure
Energy: in severe HF, energy needs are 31 
to 35 kcal/kg 
 Fats: should include 1 g daily of omega-3 
fatty acids 
 D-ribose 
 Mg 
 Thiamin 
 Vitamin D
29
Q

Medical interventions for heart disease

A

Percutaneous coronary intervention (PCI)

 Coronary artery bypass graft (CABG)

30
Q

cor pulmonale and tachypnea, hypercapnia, chronic bronchitis

A

cor pulmonale - a heartcondition characterizedby right ven-
tricular enlargementand failure that resultsfrom resistance
to the passageof blood through the lungs
tachypnea-abnormal rapidity of respirationthagif prolonged, canleadto excesslossof CO2 and respiratory alkalosis
hypercapnia - excessive carbon dioxide in the blood
chronic bronchitis a chronic, productive cough with in-
flammation of one or more of the bronchi and secondary
changesin lung tissue

31
Q

Functions of the lungs

A

breating

32
Q

Change in energy needs, reasons for reduction in intake, and other limitations

A 
Increased Energy Expenditure
Increased work of breathing
Chronic infection
Medical treatments (e.g., bronchodilators, chest physical therapy)
Reduced Intake
Fluid restriction
Shortness of breath
Decreased oxygen saturation when eating
Anorexia resulting from chronic disease
Gastrointestinal distress and vomiting
Additional Limitations
Difficulty preparing food because of fatigue
Lack of financial resources
Impaired feeding skills (for infants and children)
Altered metabolism
33
Q

MNT for Aspiration, Asthma, BPD & CLD, COPD, & respiratory failure

A

d

34
Q

asthma mnt

A 
dOmega-3 and omega-6 fatty acids
Antioxidant nutrients
Magnesium
Methylxanthines, such as caffeine
Need for evidence-based research
Effects of asthma medications on nutrition
35
Q

copd mnt

A 
Energy
Determine individual needs
Macronutrients
1.2 to 1.7 g/kg protein
Protein 15% to 20% kcal, fat 30% to 45% kcal, carbohydrate 40% to 55% kcal for satisfactory RQ
Replete but do not overfeed
Vitamins and minerals
Individualize
Vitamin C supplement for smokers, 16 to 32 mg/d 
Magnesium and phosphorus
Sodium and fluid; potassium
Feeding strategies
Individualize, interdisciplinary team
May need enteral feedings
36
Q

bpd mnt

A

In the acutephase, when infants are kept in controlled temperature environ- ments, are fed parenterally, remain relatively inactive, and arenot growing or aregrowing slowly,energyrequirements maybe50to 85kcal/kg daily.In contrast,during thecon- valescentphase,wheninfans aregrowingrapidly;beingfed orally; and using additional energy for temperature regula- tion, activity, and the work of breathing, they may require 120 to 130 kcal/kg or more daily.

37
Q

cld mnt

A

like bpd
Infans with CLD and BPD have specialshort- and long- term nutritional requirements and careconsiderationsrelated to both their prematurity (seeChapter 43) and their pulmo- nary status.The general goals of nutrition care are to supply adequatenutrient intakes, promote linear growth, maintain fluid balance, and develop age-appropriate feeding skills. Meeting energy and nutrient needsis a major challengein the care of infants and toddlers with BPD

38
Q

respitory failure mnt

A

The goalsof nutrition carein patientswirh RF areto
meet basic nutritional requirements,preseruelean body
mass,restorerespiratorymusclemassandstrength,main-
tainfuid balance,improveresistancetoinfection,andfa-
cilitate weaning from oxygen supporr and mechanical
ventilation by providing energysubsrrateswithout exceed-
ing the capacityof the respiratorysystemto clearcarbon
dioxidProtein is calculatedas 1.5 to 2 glkg of dry body weight. Nonprotein caloriesare evenlydividedbenreenfat andcarbohydrate.Daily moni- toring of eachpatient’sintake is crucia

39
Q

Lung cancer,

A

Prevention
Smoking cessation
Fruits and vegetables vs. beta carotene supplements
Decrease alcohol
Side effects of radiation therapy, chemotherapy, and surgery

40
Q

pneumonia

A

Infectious or aspiration
Result is inflamed alveoli and fluid accumulation
EFAs possibly protective
Goals are to provide adequate fluids, energy, and protein; small, frequent meals may be better tolerated

41
Q

tb

A

May have high energy and fluid needs
Give isoniazid 1 hour before or 2 hours after meals (food decreases absorption)
Isoniazid depletes pyridoxine and interferes with vitamin D metabolism, which can decrease absorption of calcium and phosphorus

42
Q 
Cystic Fibrosis (MNT, supplementation, ect.) *have additional needs for Na 
because of losses in the sweat
A 
Enzyme therapy
Individualize according to degree of pancreatic insufficiency and food consumed
Distal intestinal obstruction syndrome (DIOS)
Energy
 Individualize
Macronutrients
Protein: 15% to 20% of kcal
Fat: 35% to 40% or more of kcal as tolerated
Vitamins and minerals
Fat-soluble vitamins
Sodium; losses in sweat
Feeding strategies
Positive eating behaviors
Regular and enjoyable mealtimes
Strategies to boost energy intake
Tube feeding
43
Q

What is RQ and how does nutrition impact it ?

A

(the ratio of CO2 expired to the vol- ume of 02 inspired)Excess sourcesof carbohydrate may abnormally increasethe respi- ratory quotient (R0)

MNT Test (13 decks)

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