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Exam 4 > Notes chapter 19 > Flashcards

Notes chapter 19 Flashcards

1
Q

MyPlate ?

A

-Divided into four different color section

-vegetables, fruit , grains,and protein

-increase intake of fruit ,vegetables and whole grains, and reduce amount sodium and sugary food diet

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2
Q

Dietary Guidelines For Americans ?

A

Current of these guidelines it focuses on healthy eating patterns as a whole rather than on individual nutrients or foods.

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3
Q

Dietary reference intake ( DRI )?

A

refers to a set of nutrient based values for evaluating and planning diets

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4
Q

A nutrient?

A

is a chemical compound or element necessary for good health that is found in food

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5
Q

Essential nutrients?

A

are nutrients that the body cannot make in the amounts essential for good health ; therefore it is necessary to obtain these nutrients through the diet or from other sources

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6
Q

There are six classes of essential nutrients *?

A

carbohydrates , fats , proteins , vitamins , minerals , and water .

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7
Q

Three major functions of nutrients include?

A

(1 ) providing energy , ( 2) building and repairing tissue , and ( 3) regulating body processes

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8
Q

Providing energy - A kilocalorie ( kcal )*?

A

is a measurement of energy , much as a pound is a measurement of weight

-a certain food has X number of kilocalories , it provides that amount of energy -more kilocalories a food has , the more energy it provides

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9
Q

Of the six essential nutrients *?

A

energy three provide energy : carbohydrates , fats , and proteins -Vitamins , minerals , and water do not provide but are nonetheless essential nutrients

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10
Q

Carbohydrates?

A

(CHO) are organic compounds containing carbon , hydrogen , and oxygen

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11
Q

Carbohydrates are classified as either?

A

simple (monosaccharides,disaccharide) or complex (polysaccharide)according to the number of sugar units

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12
Q

Simple carbohydrates?-

A

Carbohydrates are made of molecular units called saccharides, or sugar units.

-include the monosaccharides and the disaccharides

-Monosaccharides have only one sugar unit -Glucose often is called “blood glucose “ because it is the major form of saccharides , or sugar , in the blood .

-Disaccharides are made up of two sugar units bonded together -are reduce by hydrolysis’ into monosaccharides before being absorbed

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13
Q

Complex carbohydrates?

A

Complex carbohydrates are termed polysaccharides because they are made of long chains of glucose (sugar) units

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14
Q

Simple Carbohydrates Monosaccharides food?

A

-Glucose Dextrose , corn syrup -Fructose Fruits , honey , high fructose corn syrup -Galactose Milk (only found in lactose)

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15
Q

Simple Carbohydrates Disaccharides food?

A

-Sucrose Table sugar , sugarcane , beet sugar , powdered and brown sugar , fruits

-Lactose milk
-Maltose malted grains products

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16
Q

Complex Carbohydrates food ?

A

Starch Grains and grain products (e.g., cereals , breads , crackers , pasta , rice , legumes , corn , potatoes , vegetables ) -Glycogen No significant dietary source ( storage form of carbohydrate in animal tissue )

-Dietary fiber Whole grains , legumes , fruits, vegetables , nuts, seeds

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17
Q

Glycogen?

A
  • also called animal starch, is the stored form of carbohydrates -is made from simple sugars and stored mainly in the liver and in muscles -is used when the body’s blood glucose level is low .
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18
Q

Dietary fiber? .

A

-refers to foods that humans cannot break down ( digest )

-Fiber does provide roughage , or bulk which is important for health maintenance

-It can lower cholesterol and blood glucose levels and assist in weight loss

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19
Q

Insoluble fiber is found in ? (Look pic)

A

-wheat bran, vegetables , whole grains, and some fibrous fruits.

-Insoluble fiber softens stools, speeds transit of foods through the digestive tract , and reduces pressure in the colon .-Thus it may help relieve constipation

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20
Q

Water-soluble fiber is found?

A
  • in fruits, oats, barley , and legumes.

-It binds with bile acids and cholesterol in the digestive tract to prevent their absorption

-helps lower cholesterol levels and reduces the risk of cardiovascular disease .

-Soluble fiber attracts water

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21
Q

Lipids are?

A

organic substances of a fatty nature that are insoluble in water and necessary for good health

-Fats and cholesterol are lipids

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22
Q

Lipids perform many functions in the body?

A

they provide the most concentrated source of energy of all the nutrients

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23
Q

Dietary fat provides satiety ?

A

a feeling of fullness and satisfaction from food

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24
Q

Saturated fatty acids ?

A

saturated fatty acid is one whose chemical bonds are filled completely , or saturated , with hydrogen

-Saturated fats are generally of animal origin -increase blood cholesterol levels , thus increasing the risk for atherosclerosis ( the buildup of fatty deposits on the artery walls ) and heart disease

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25
Q

Unsaturated fatty acids?

A

An unsaturated fatty acid has places on its chemical chain in which hydrogen -mostly found plant

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26
Q

Hydrogenation is?

A

a process in which hydrogen is added to a fat of vegetable origin ( unsatu rated ) to make it more saturated or solid

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27
Q

Trans fatty acids are?

A

-unsaturated fatty acids that have been completely hydrogenated -trans fatty acids are found in smaller amounts in dairy products and some meats

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28
Q

Coconut, palm, and palm kernel ( tropical olls) Fat in and on meats and poultry Egg yolk Butter, cream , milk fat Cocoa butter Olive oil, olives?

A

Saturated

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29
Q

Canola oil Peanuts and peanut oil Most other nuts Avocados?

A

Monounsaturated

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30
Q

Safflower oil Sunflower oil Cottonseed oil Soybean oil Corn oil Most fish oil ?

A

Polyunsaturated

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31
Q

Partially hydrogenated plant and fish oils Stick margarines , shortening Commercial fats used for frying baking?

A

Tans

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32
Q

is a lipid belonging to a class of chemical substances called sterols.?

A

Cholesterol

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33
Q

Cholesterol is a building block for cell membranes and for hormones such as ?

A

estrogen and testosterone -is synthesized in the liver and is found in foods of animal origin

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34
Q

Digestion and metabolism of fat?

A
  • For fat to be digested it must be emulsified, or broken into smaller globules

-Bile, a secretion of the liver, is necessary to emulsify fat. -Bile is stored in the gallbladder

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35
Q

Lipoproteins are?

A

molecules made of lipids surrounded by protein

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36
Q

It appears that the cholesterol found in LDLs
Low-density lipoprotein ?

A

increases the risk of atherosclerosis by contributing to plaque buildup on the artery walls - “bad “ cholesterol ,

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37
Q

HDLs transport
High-density lipoprotein?

A

cholesterol from the bloodstream to the liver to be degraded and excreted

-“good “ cholestero

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38
Q

Photo pg 530

A

Look photo

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39
Q

Protein is another nutrient vital to the human body Proteins provide?

A
  • the building blocks for blood and bone and they are a structural part of every cell

-Collagen , a vital connective tissue , is made of protein

-Some hormones , including thyroxine and insulin are proteins -Enzymes are proteins produced by living cells

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40
Q

Soluble Fiber (select all apply )? Food

A

Oat bran, barley, nuts, seeds, citrus , apples , strawberries , and many vegetables

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41
Q

Insoluble Fiber?

A

Whole wheat and grains vegetables and wheat bran

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42
Q

Amino acids*?

A
  • are the building blocks of protein

-Approximately 20 amino acids have been identified as important to the body’s metabolism

-but only 9 of them are considered indispensable (essential ) amino acids

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43
Q

A complete protein is?

A

one that contains all nine essential amino acids in sufficient quantity and ratio for the body’s needs

-Complete proteins are generally of animal origin and are found in foods such as meat , poultry , fish , milk , I cheese , eggs , and soy products

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44
Q

Incomplete proteins *?

A

-those that are lacking in one or more of the essential amino acids .

-Incomplete proteins are of plant origin

-This includes the protein in grains , legumes , nuts , and seeds

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45
Q

Vegetarian diets* ?

A

-people who choose to limit their intake of animal foods , obtaining sufficient amounts of protein may be challenging

-vegan diet exclude all animals product more planning -of vitamin in the d because

  • vitamin B_{12} is found exclusively in animal foods.
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46
Q

Nitrogen balance , or nitrogen equilibrium , is achieved?

A

when the amount of nitrogen ( protein ) taken in is equal to the amount of nitrogen excreted in the urine

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47
Q

Positive nitrogen balance?

A

-In this situation , the body is building more tissue ( anabolism ) than it is breaking down

-This is seen during periods of growth , such as infancy , childhood , adolescence , and pregnancy

48
Q

Negative nitrogen balances?

A

-this condition occurs when insufficient protein is being taken in and the body is breaking down more tissue (catabolism ) than it is building

49
Q

Protein energy malnutrition?

A

When there is a lack of energy or protein intake , protein energy malnutrition ( PEM ) may result

50
Q

PEM usually is ?

A

accompanied by multiple nutrient deficiencies and can lead to stunted growth and impaired Cognitive development in children, reduced mental and physical capacity, and lowered resistance to infections.

51
Q

Vitamins are?

A

organic compounds that are essential in small quantities for normal metabolism and for growth and maintenance of the body

52
Q

Vitamins A , D , E , and K are *?

A

fat soluble . Fat - soluble vitamins are absorbed from the intestine in the same way as fats , and , like fats , they can be stored in the body

53
Q

The water - soluble vitamins are?

A

those that dissolve in water and include the B vitamins and vitamin C

-the body doesn’t store

54
Q

Egg yolks , liver , milk Carrots , winter squash , sweet potatoes , spinach , collards ,kale , broccoli , apricots , cantaloupe ?

A

Vitamin A ^ food sources

55
Q

Vitamin A Function?

A

Vision, epithelial tissue integrity, growth, reproduction , embryonic development , immune function

56
Q

Vitamin B_{12} ( cyanocobalamin ) food sources ?

A
  • Animal products ( meat , fish , poultry , milk , dairy products , eggs )
57
Q

Vitamin B_{12} ( cyanocobalamin ) function ?

A

-Synthesis of new cells, maintenance of nerve cells

-Deficiency Pernicious anemia : macrocytic megaloblastic anemia

58
Q

Vitamin C ?

A

-It contributes to the healing of wounds , burns , and fractures ; it serves as an antioxidant and necessary adrenal gland function

59
Q

B - complex vitamins ?

A

All are water soluble , and all are necessary for proper metabolism .

60
Q

Niacin (vitamin B 3 ) is important?

A

in the production of energy from glucose and is involved in the repair of DNA.

61
Q

Folate (folic acid)?

A

Folate is a water - soluble B vitamin that is the natural form found in foods such as spinach lentils , and garbanzo beans

62
Q

Vitamin B_{12} Cyanocobalamin?

A

plays an essential part in the production of hemoglobin and myelin

63
Q

pernicious anemia*?

A

(a progressive macrocytic Larger abnorma and megaloblastic decrease number cells anemia ) develops

Megaloblastic anemia is a form of macrocytic anemia

Need B12

64
Q

Vitamin A two form ?

A

an antioxidant and a fat-soluble vitamin, is available in two forms: retinol (preformed) and carotene ( provitamin)

65
Q

Vitamin D?

A

promotes the absorption of calcium and phosphorus , which in turn promote bone and tooth health

66
Q

Vitamin K plays a role *?

A

in blood clotting .

-There are two forms of vitamin K : one is present in green , leafy vegetables * and the other is made by intestinal bacteria

67
Q

Minerals?

A

differ from vitamins: they are inorganic, and they are single elements rather than compounds -functions without providing energy

68
Q

Calcium is important in the formation *?

A

-of bones and teeth ; it plays a role in blood clotting

-it plays a role in the transmission of nerve impulses and muscle action

-It is also important for metabolic reactions throughout the body

69
Q

Osteoporosis?

A

is an abnormal reduction in bone density that leads to bone pain, fractures , loss of stature , and deformities such as kyphosis (hunched back)

70
Q

Milk, cheese, milk products, green, leafy vegetables, broccoli , legumes , fish with bones , fortified cereals

-Formation and maintenance of bones and teeth, blood clotting , nerve conduction , muscle contraction ?

A

Calcium food sources and function

71
Q

Chloride food sources and function? ,

A

Salt, processed foods, water supply

-Fluid and acid-base balance Salt

72
Q

Iron food sources and function ?

A

-Clams, liver, oysters, meat, poultry, fish, legumes, whole and enriched grains , fortified cereals

-Part of hemoglobin and myoglobin ; necessary for oxygen transport and use in the body ; part of some enzymes ; energy metabolism

73
Q

Potassium food sources and function ?

A

-Sweet potatoes , fruits , vegetables, fresh meat, legumes , milk

-Nerve conduction ; muscle contraction, including the heart ; fluid and acid -base balance

74
Q

Sodium food sources and function?

A

-Salt , processed foods , small amounts in whole unprocessed foods

-Fluid and acid-base balance , nerve conduction , muscle contraction

75
Q

Sodium?

A

-In the body, sodium functions as an electrolyte ( a compound that can conduct an electrical current)

-approximately 3400 mg of sodium per day

-Because sodium may be lost with heavy sweating , diarrhea , vomiting , renal disease , and cystic fibrosis , it is important to monitor sodium levels

76
Q

Potassium ?

A

also an electrolyte , is needed for conduction of nerve impulses and the contraction of muscles , including the heart muscle -helps maintain acid - base balance and is required for conversion of glucose to glycogen

77
Q

Iron *?

A

is an essential part of hemoglobin , myoglobin , and many enzymes throughout the body

78
Q

Iron - deficiency anemia seems to be the *?

A

most prevalent nutritional problem in the world , and it may result not car only from inadequate iron in the diet but also excessive blood loss , absorption problems , and hemoglobin production problems

79
Q

Chromium is necessary for?

A

glucose metabolism and seems to work with insulin in regulating blood glucose levels

80
Q

PREGNANCY AND LACTATION?

A

Nutrient needs are greater during periods of intensive growth , such as pregnancy and infancy , than at any other time during the life cycle .

81
Q

These additional calories should be from nutrient - dense foods?

A

( foods that contain large amounts of nutrients in relation to kilocalories ). For a detailed discussion

82
Q

During lactation?

A

woman should follow a diet similar to that followed during pregnancy

83
Q

Infancy ?

A

Breast milk or iron -fortified infant formula is recommended for the entire first year of life.

-Breast milk contains antibodies and easily digested fats.

84
Q

CHILDHOOD?

A

At approximately 1 year of age , appetite generally tapers off, and the growth rate slows

85
Q

ADOLESCENCE?

A

Puberty is another time in the child’s life when growth is very rapid and nutrition becomes more important for proper development.

86
Q

During adulthood ?,

A

nutrient needs change little in comparison with those of the adolescent

87
Q

The clear liquid diet is ?

A

nonirritating and consists of liquids that are easily digested and absorbed and leave little residue , or waste , in the GI tract

88
Q

The body uses this energy to maintain necessary, involuntary body functions, also called basal metabolic rate (BMR) ?

A

to digest nutrients , diet-induced thermogenesis , and for physical activity.

89
Q

Measurement of obesity and BMI ?

A

Obesity is defined as an excess of adipose tissue or body fat above the level considered healthy

-Body mass index ( BMI ) is a number calculated from a person’s weight and height

90
Q

Obesity is caused by the chronic energy imbalance that results when more energy is consumed than expended. It is a complex disease, and?

A

Etiology of obesity.

-Treatment of should be treated as a complex , chronic , relapsing disease

91
Q

Diabetes Mellitusing Carbohydrate ?

A
  • modified diets are used most often in the treatment of diabetes mellitus

-Insulin is a hormone that is needed to convert sugar , starches , and other food into the energy needed for daily life

92
Q

Type 1?

A

-most often diagnosed in children and young adults, is a disease in which the body does not produce any insulin ( hormone produced by the pancreas needed to use glucose ).

-People with type 1 diabetes are required to take insulin therapy for life.

93
Q

Type 2 diabetes?

A

mellitus is a metabolic disorder resulting from the body’s inability to make enough or properly use insulin.

-The primary goals of nutrition therapy for type 2 diabetes are to achieve and maintain desirable weight, normal blood cholesterol concentration, and normal blood glucose levels

94
Q

Dumping syndrome?

A

is possible after surgery in which a portion or all of the stomach is removed ( partial or total gastrectomy) or after bariatric surgery for weight reduction.

95
Q

Lactose intolerance occurs?

A

when there is a lack of the digestive enzyme lactase

96
Q

Protein-Restricted Diets?-

A

In disease states , increased protein intake often is needed to facilitate healing -In renal failure , the kidneys are unable to excrete protein waste products .

97
Q

Sodium-Restricted Diets Sodium-restricted diets treatment ?

A

of hypertension or heart failure

98
Q

Potassium -Modified Diets Potassium plays many important roles in the body ?,

A

a lack of , or an increase in the amounts of , potassium can cause a variety of problems

-Increased intake of potassium may help with blood pressure control

99
Q

Basic Nutrition and Nutritional Therapy?

A

-Nutrition is the total of all processes involved in the taking in and utilization of food substances for proper growth , functioning , and maintenance of health

-Nutrition plays a role directly or indirectly and all body processes

100
Q

The nurse can promote good nutrition?

A

Helping the patient understand the importance of diet and encouraging dietary compliance Serving meal trays to patients in a prompt and positive manner Assisting some patients with the eating process -Taking and recording patient’s weight Recording patient’s intake Observing clinical signs of poor nutrition and reporting them Serving as a communication link

101
Q

Diet Planning Guides?

A

-To help people maintain optimal nutrition -Standards are guidelines describing how good dietary habits can promote health and reduce the risk for major chronic diseases -Dietary Guidelines for Americans Dietary reference intakes (DRIs )

102
Q

Essential nutrients are those that our bodies cannot make in amounts necessary for good health The six classes of essential nutrients are?

A

carbohydrates ,fats, proteins, vitamins, minerals, water

103
Q

Fats?

A
  • These are a group of organic substances of a fatty nature that are insoluble in water and are necessary in the body for good health

-Saturated fatty acids
-Unsaturated fatty acids
- Trans-fatty acids
- Cholesterol

104
Q

Protein?

A

makes up the bulk of the body’s lean tissues and organs it is necessary for tissue growth and repair and wound healing

-Complete proteins Incomplete proteins

105
Q

Vitamins?

A
  • They are needed in small amounts ; toxicity may occur with overconsumption

-Fat-soluble - A, D , E, and K -Water- soluble B and C vitamins

106
Q

Life Cycle Nutrition?

A

Pregnancy and lactation Infancy Childhood Adolescence Adulthood

107
Q

Nutrient -Drug Interactions?

A
  • Drugs may alter food intake by either increasing or decreasing appetite or the ability to eat

-They may also affect the absorption , metabolism , and excretion of certain nutrients

-Food intake and vitamin /mineral supplementation may affect the absorption , distribution , metabolism , and action of some medications

108
Q

Medical Nutrition Therapy and Therapeutic Diets?

A
  • Medical nutrition therapy is the use of specific nutritional variations to build good health
  • A diet used as a medical treatment is called a therapeutic diet

-Consistency , texture , and frequency modifications

109
Q

High - Kilocalorie and High - Protein Diets?

A

-During times of physiologic stress, the body’s energy and protein needs are increased

-Diet should provide increased amounts of kilocalories and protein in small volumes -

-The diet should still provide a balance of foods from all of the food groups

-Nutritional support in the form of tube feedings or IV feedings may be considered

110
Q

Obesity?

A

-Kilocalorie - controlled and low

-kilocalorie diets

-Used in the treatment of obesity and in the prevention of excess weight gain -Measurements of obesity Height and weight tables Body mass index (BMI) Body composition Waist circumference

111
Q

Diabetes Mellitus?

A
  • Type 1 Type 2 -Primary goals for medical nutrition therapy -Improve metabolic control by achieving and maintaining optimal blood glucose -Provide adequate energy for maintenance of a reasonable body weight -Prevent acute and chronic complications of diabetes -Improve overall health through optimal nutrition
112
Q

Fat - Modified Diets Fat ?

A
  • controlled diets To prevent and treat atherosclerosis , heart disease , and hyperlipidemia
    -Limits total fat , saturated fat, and trans
    -fatty acids
    -Rather than totally eliminating high
    -fat foods, encourages moderation
113
Q
  • Low-fat diets ?
A

All fats limited, regardless of saturation Used for diseases that involve malabsorption of fat

114
Q

Protein, Electrolyte , and Fluid Modified Diets?

A

Protein- restricted diet Sodium-restricted diet Potassium-modified diets Fluid-modified diets

115
Q

Tube feedings?

A

Administration of nutritionally balanced liquefied foods or formula though a tube inserted into the stomach , duodenum , or jejunum by way of a nasogastric tube or a feeding ostomy

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