Midterm 2 Flashcards
Carbohydrates
controls blood glucose and insulin metabolism
sugar, starch, fiber
soluble and insoluble fiber
lowers LDL
LDL
low density lipoprotein
a high LDL level may increase the risk of coronary artery disease and stroke
bad cholesterol
High glycemic index
foods with a high glycemic index raise blood sugars quickly
these foods are easily digested and metabolized
soluble fiber, simple carb, complex carb
Low glycemic index
carbs the digest slowly are low on the glycemic index
raise the blood sugar slowly
starch, insoluble fiber
proteins
essential and nonessential amino acids
helps with the nitrogen balance
complete (animal) vs incomplete (plant) protein
Essential amino acids
9 amino acids that are not produced in the body that must be consumed
nonessential amino acids
11 amino acids that are synthesized in the body and do not need to be consumed through our diet
Fats (lipids)
saturated vs unsaturated fatty acids
monounsaturated and polyunsaturated fatty acids
trans fatty acids
cholesterol
triglycerides
saturated vs unsaturated fatty acids
saturated fatty acids have hydrocarbon chains connected by single bonds only (solid at room temp and come from animal sources)
unsaturated fatty acids have one or more double bonds (usually liquid at room temp and come from plant sources)
monounsaturated and polyunsaturated fatty acids
monounsaturated fatty acids have only one double bond
polyunsaturated fatty acids have more than one double bond (better for you than monounsaturated, reduces the risk of heart disease)
Trans fatty acids
increases your “bad” cholesterol and lowers your “good” cholesterol
manufactured fats created through a process of hydrogenation -> stabilizes polyunsaturated fats to prevent them from going bad
cholesterol
a waxy substance found in blood -> is needed to build healthy cells
to much cholesterol increases your risk of heart disease -> can develop fatty deposits in your vessels
triglycerides
a type of fat found in your blood
your body converts unused carbs into triglycerides to be stored for energy later -> stored in fat cells
water
most adults need 3L/day
helps regulate body temp
cells depend on a fluid environment
kidneys can filter over 170L of fluid per day
Fluid restrictions
heart failure (HF)
chronic kidney disease (CKD)
Fluid loss
sweating, elimination, respiration
Vitamins
essential to metabolism
antioxidants
fat soluble -> A, D, E, K
water soluble -> B, C (need to be taken often)
fat soluble vs water soluble vitamins
fat-soluble (easily stored in fat upon absorption) and water-soluble (washed out and not easily stored).
minerals
catalysts for biochemical reactions
macrominerals -> Ca, Na, K
microminerals -> Fe, Mg (needed in smaller amounts)
Nutrition in older adults
they have an increased risk of malnutrition
changes in senses -> taste and smell
may need more fiber and vitamins
may be changes that occur to the body that impact eating
follow nutritional advice that aligns with health status
Atherosclerosis
is the thickening or hardening of the arteries caused by a buildup of plaque in the inner lining of an artery.
it can rupture and cause a partial or total occlusion
high levels of triglycerides and LDL (bad fat and cholesterol) can lead to atherosclerosis
Wound classifications -> acute vs chronic
acute -> sudden onset, heal rapidly
ex. surgery wound, skin tear
chronic -> delayed healing, cause of wound is often not removed
ex. venous ulcers, diabetic ulcers, PI can become chronic
skin tear
epidermis thins = risk of tear
dehydration, poor nutrition, certain illnesses, and steroid use can increase risk of skin breakdown
any open area is at risk for infection