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Semester Three - Half Two - Nursing 212 > Module 3 - Independent Study Nutrition (Exam 2) 1 > Flashcards

Module 3 - Independent Study Nutrition (Exam 2) 1 Flashcards

1
Q

Influences on nutrition

A
  1. Age
  2. Baseline knowledge
  3. Culteral background
  4. Dietaryand exercise habits
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2
Q

Why is strong pre-conception nutrition good?

A
  1. Supports maternal wellness
  2. Supports growth and deelopment of healthy placenta
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3
Q

Possible exisiting nutritional compromise issues

A

Food Restrictions:

  1. Eating Disorders
  2. Personal Choice
  3. Knowledge deficits
  4. Financial Constraints

Others:

  1. Adolescent Age
  2. Multiple Gestation
  3. Closely-Spaced Pregnancies
  4. Body Mass Index <18.5 or >24.9
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4
Q

Optimal Weight Gain Pregnancy

A

25-35 lbs

For normal pre-pregnancy BMI

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5
Q

1st trimester Weight Gain

A

~1-4.5lbs

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6
Q

2nd and 3rd Trimesters

A

~1 pound/week

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7
Q

What does inadequate weight gain correlate with?

A
  1. Low birth weights
    1. Less than or equal to 5.5 lbs or 2500 G. Birth weight is a major predictor of future health
  2. Pre-Term Labor
    1. Neonatal compromise
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8
Q

What does excessive weight gain correlate with?

A
  1. Gestational Diabetes
  2. Macrosomia
    1. Dysfunctional labor/Cesarean birth
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9
Q

Weight Gain at Term Break Down

A
  • Fat Stores ~7
  • Blood Volume ~4
  • Fluid Volume ~4
  • Breasts ~3
  • Uterus ~2.5
  • Placenta ~1
  • Amniotic Fluid ~2
  • Baby ~7.5
  • TOTAL = 31 lbs
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10
Q

Calorie requirements non-pregnant women 15-50 years of age

A

1,800-2,400/day

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11
Q

Calorie Requirements pregnant women 15-50 years of age

A

2,200-2,900/day

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12
Q

Caloric increase during the 1st trimester

A

No caloric increase

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13
Q

Caloric increase during the 2nd trimester

A

~340/day additional calories

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14
Q

Caloric increase during the 3rd trimester

A

~452 calories/day additional calories

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15
Q

Macronutrients

A
  1. Carbohydrates
  2. Protein
  3. Fats
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16
Q

Carbohydrates

A

Primary energy source

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17
Q

Protein

A

Tissue growth and repair

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18
Q

Fats

A

Energy source

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19
Q

Micronutrients

A
  1. Vitamins
  2. Minerals
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20
Q

Simple Carbohydrates

A
  • Provide energy but few nutients
    • Table Sugar (sucrose), candy, soda pop
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21
Q

Complex Carbohydrates

A
  1. Provide energy and nutrients
    1. Grains, rice, pasta, beans
  2. Fiber
    1. Slows gastric emptying
    2. Stimulates peristalsis
22
Q

Non-Pregnant RDA Carbohydrates

23
Q

Pregnant RDA Carbohydrates

24
Q

How much should carbohydrates increase during pregnancy?

25
Q

Protein Sources

A
  1. Animal Sources - Meats, fish, eggs, dairy
  2. Plant Sources - Legumes, nuts, seeds, grains
26
Q

Non-Pregnant RDA Protein

27
Q

Pregnant RDA Protein

28
Q

How much should protein increase during pregnancy?

29
Q

Protein Facts

A
  1. Source of amino acids
  2. Amino acids are nutrient substrates (building blocks of protein)
  3. Supports tissue growth and repair
30
Q

Fats Facts

A
  1. Energy source
  2. Essential fatty acids
    1. Assist in fetal CNS development
      1. Omega-3 polyunsaturates
        1. Docosahexaenoic acid (DHA)
31
Q

Fat Soluable Vitamins

A

A, D, E, K

32
Q

Vitamin A

A
  1. Fat Soluable Vitamin
  2. Vision support/infection resistance
  3. Dark green, dark orange vegetables, eggs
33
Q

Vitamin D

A
  1. Fat Soluable Vitamin
  2. Bone mineralization/skeletal structure
  3. Sunlight, fish/fish oils, fortified dairy products
34
Q

Vitamin E

A
  1. Fat Soluable Vitamin
  2. Protects cells from oxidative stress
  3. Whole grains, vegetable oils, peanut butter
35
Q

Vitamin K

A
  1. Fat Soluable Vitamin
  2. Coagulation - Exogenous vitamin K provided to neonates
  3. Green leafy vegetables
36
Q

Water-Soluable Vitamins

37
Q

Vitamin B

A
  1. B Complex Vitamins
    1. Co-enzyme factors in cellular function
    2. Folate/folic acid
38
Q

Folate/Folic Acid

A

Vitamin B

Strong clinical evidence correlates inadequate levels of folate with higher incidence of neural tube defects

39
Q

RDA Vitamin B (Folic acid) Childbearing-aged Women

40
Q

RDA Vitamin B (Folic acid) Pregnancy

41
Q

How much should Vitamin B (folic acid) increase during pregnancy?

42
Q

Vitamin C

A
  1. Water-Soluable Vitamin
  2. Connective tissue/vascularity
  3. Beans, enriched grains
  4. Green leafy vegetables
  5. Oranges, strawberries, broccoli
43
Q

Calcium

A
  1. Mineral
  2. Bone formation
  3. Cell membrane function
  4. Maternal calcium stores readily transfer to the fetus
  5. Dairy products, legumes, nuts, dried fruits, green leafy vegetables
44
Q

Sodium

A

Limit high sodium foods

45
Q

Iron

A
  1. Low maternal iron stores/ physiological anemia
  2. Supplementation 30 mg qd beginning in the 2nd trimester
  3. Iron supplements best takens with H20 or orange juice
46
Q

Iron-deficiency anemia

A
  1. May correlate with preterm birth and maternal morbidity
  2. Mother’s physiology favors fetal growth
    1. Iron will transfer to the fetus, even when maternal stores are low
    2. Neonate draws on stored iron throughout the first 4-6 months of life
47
Q

Iron Sources

A

HEME Iron

  • Animal Sources
  • Best absorbed
  • Meat, fish, poultry, eggs

Non-HEME Iron

  • Plant Sources
  • Dried fruits, enriched grains, molasses, green leafy vegetables
48
Q

Optimal nutrition source

A

wholesome foods

49
Q

Women with adequate diets can readily meet nutritional needs EXCEPT

A
  • Iron and Folate
  • Vegetarian diets, dairy-free
50
Q

Vegetarianism

A
  • Variety of complementary plant proteins
  • Legumes, rice, peanut butter, whole grains
  • Soy products are complete proteins
51
Q

PICA

A

Ingestion of non-nutrient substances

  1. Ice
  2. Clay
  3. Laundry starch or cornstarch
  4. Major concern is anemia (decreased Iron absorption)

Semester Three - Half Two - Nursing 212 (41 decks)

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