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Anatomy > Nurseing test 4 nutrition > Flashcards

Nurseing test 4 nutrition Flashcards

1
Q

Factors that increase BMR

A

Basal metabolic rate
(Mucsle) Growth, infections, fever, emotional tension, extreme environmental temperatures, elevated levels of certain hormones

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2
Q

Factors that decrease BMR

A

Aging, prolonged fasting, and sleep

(starving) yourself

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3
Q

BMI

A

Body Mass Index (BMI) divide clients height by weight (m^2)

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4
Q

IBW
What BMI is overweight

What BMI is obese

A

Ideal Body Weight (IBW) – uses BMI as reference guide

BMI between 25 – 29.9 = overweight

BMI >30 = obesity

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5
Q

What are the six classes of nutrients?

What are the two uses of these nutrients?

A

Nutrients that supply energy
Carbohydrates- to many will make you fat
Protein
Fats (lipids)

Nutrients that regulate body processes
Vitamins
Minerals
Water

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6
Q

Carbohydrates
What are they made of?

What are their classifications if any?

What is its use in the body?

A

Sugars and starches
Serve as the structural framework of plants; lactose is only animal source.
Most abundant and least expensive source of calories in the world(Carbohydrates may contribute up to 90% of caloric intake in diet )

Classifications
Simple CHO  (sugars)
Monosaccharides
Dissaccharides
Complex CHO (starch, glycogen, fiber)
Polysaccharides

Use
Primary source of energy (glucose) for the body

It is recommended that 45% to 65% of total calories come from carbohydrates to prevent ketosis

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7
Q

Ketosis

A

Ketosis- when fat is used to fuel the body (bad if your body thinks its starveing)

It is recommended that 45% to 65% of total calories come from carbohydrates to prevent ketosis

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8
Q

Carbohydrates may contribute up to __% of caloric intake in diet

A

Carbohydrates may contribute up to 90% of caloric intake in diet

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9
Q

protein
What are they made of?

What are their classifications if any?

What is its use in the body?

A

Protiens(eggs, dairy, products, meats are made from combinations of the 22 basic amino acids

Labeled complete (high quality Animal) or incomplete (low quality Plant) , based on amino acid composition
Animal proteins are complete; plant proteins are incomplete

Protein is Required for the formation of all body structures

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10
Q

RDA for adults is __g/kg of body weight, __% to __% total calorie intake

A

RDA for adults is 0.8 g/kg of body weight,

protien intake should account for 10% to 35% total calorie intake

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11
Q

It is recommended that __% to __% of total calories come from carbohydrates to prevent ketosis

A

It is recommended that 45% to 65% of total calories come from carbohydrates to prevent ketosis

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12
Q

Complete Protein

Incomplete Protein

A

Complete Protein – contain all nine essential amino acids

Incomplete Protein – lack one or more if the essential amino acids

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13
Q

Nitrogen balance

A

Nitrogen in(protein in) = nitrogen out(protein excreted) = nitrogen balanced

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14
Q

Positive nitrogen balance

Negative nitrogen balance

A

Nitrogen intake > nitrogen output = positive nitrogen balance

Things break down if you have a negative nitrogen balance

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15
Q

Catabolism

A

Protein tissues are in a constant state of flux.

Tissues are continuously being broken down (catobolism) and being repaired (anabolism)

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16
Q

Anabolism

A

Protein tissues are in a constant state of flux.

Tissues are continuously being broken down (catobolism) and being repaired (anabolism)

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17
Q

Fats (lipids)
What are they made of?

What are their classifications if any?

What is its use in the body?

A

Most caloric dense nutrient
most concentrated source of energy in diet
Digestion occurs largely in small intestine
95% of lipids in diet are triglycerides

Contain mixtures of saturated(raise cholesteral) and unsaturated fatty acids(lower cholesteral vegstibles)

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18
Q

Cholesterol
What are they made of?

What are their classifications if any?

What is its use in the body?

A

Cholesteral is not an essential nutrient because your body makes enough of it. Consumeing more is bad

Found only in animal products
Made by the body
High levels increase risk for atherosclerosis

To decrease cholesterol levels increase amount of unsaturated fat, limit saturated fats, increase fiber

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19
Q

Organic substances needed by the body in small amounts

Are not synthesized by the body

Do not provide energy, but are necessary for metabolism of carbs, proteins and fats

Absorbed through the intestinal wall directly into bloodstream

Classified as water or fat soluble

A

Vitamins

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20
Q

Primary source of energy (_____) for the body

A

Glucose

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21
Q

Insoluble or soluble
Fats

Vitamins

A

Fats are insoluble with water

Vitamins are water soluble

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22
Q

What are the two types of vitamins?

Where do A B C D E K vitemins fit in those groups

A

Fat-soluble vitamins A D E K
Stored in body in liver and adipose tissue
Absorbed with fat into the blood stream
Attach to lipoproteins for transport

Water-soluble vitamins- C and B complex- cannot be stored in the body – need daily intake

23
Q

Water
Accounts for between __% and __% of adult’s total weight

_____ of body water is contained within the cells (ICF)Intercelular fluid

Remainder of body water is (ECF)Extracellular fluid, body fluids (plasma, interstitial fluid)

A

water
Accounts for between 50% and 60% of adult’s total weight

Two-thirds of body water is contained within the cells (ICF)Intercelular fluid

Remainder of body water is (ECF)Extracellular fluid, body fluids (plasma, interstitial fluid)

24
Q

What does water do in the boddy

A

Provides fluid medium necessary for all chemical reactions in body

Acts as a solvent and aids digestion, absorption, circulation, and excretion

25
Q

What Growth and development factors that effect nutrition?

Infants

A

Rapid growth – high energy requirements

Breast feeding recommended by American Academy of Pediatrics
Reduction of food allergies
Immunity

Formula – new formulas closely parallel breast milk – boost immune function

No cow’s milk until after 1 yr old

No honey, corn syrup until after 1 yr old

26
Q

What Growth and development factors that effect nutrition?

Toddlers

A

Toddlers
Whole milk until 2 years old

Appetite decreases

Strong food preferences

Picky eaters

Avoid hot dogs, candy, nuts, grapes, raw vegetables, popcorn

27
Q

What Growth and development factors that effect nutrition?

School-age

A

Uneven, individualized growth

Diet needs supervision to allow for adequate protein and vitamins

Need proper breakfast

Increase in childhood obesity R/T sedentary lifestyle

28
Q

What Growth and development factors that effect nutrition?

Adolescents

A

Energy needs increase R/T increased metabolic demands, therefore nutrient needs increase

Daily increases of protein

Calcium for bone growth

Iron for menstruating females, muscle development in males

29
Q

What Growth and development factors that effect nutrition?

Pregnancy/Lactation

A

Pregnancy
Increase in protein requirements
Calcium intake critical in third trimester
Folic Acid – inadequate amounts may lead to neural tube defects
Folic Acid supplements now recommended during preconception as well as during pregnancy

Lactation
Increased requirement of calories if breast feeding

30
Q

What Growth and development factors that effect nutrition?

Older Adults

A

Older Adults
Decreased energy need – metabolic rate slows with age

Factors affecting nutritional status
Age-related GI Changes
Presence of comorbidities increase risk for poor nutrition
Malnutrition r/t income, physical function, loneliness
Affects of medication
Cognitive impairments(I forgot to eat)

31
Q

Factors Affecting Nutrition

A

Economic
Cost of food vs. financial income of household (fast food is cheap)

Religion
Dietary restrictions, diet specific considerations

Meaning of food
tradition, social status, serves as celebration and reward, causes yo-yo dieting and eating disorders

Culture
Represents personal beliefs and customs, effects preparation, and edible food choices
Romidom- muslim don’t eat any time from sun up to sun down

32
Q

Obesity is haveing The body weight of __% or more above ideal weight or having a BMI of __ or more

A

obesity is The body weight of 20% or more above ideal weight or having a BMI of 30 or more

33
Q

About / of adults in the US are overweight and nearly one third are considered obese

One __ of young people between ages 6 and 19 are considered overweight or obese

A

About two third of adults in the US are overweight and nearly one third are considered obese

One third of young people between ages 6 and 19 are considered overweight or obese

34
Q

Anthropometric

A

Measure the size and proportion of the human body

35
Q

Dysphyagia

A

difficulty or inability to swallow

36
Q

aspiration

A

the misdirection of oropharyangeal secretions

37
Q

NPO- Nothing by mouth

Clear liquid

Full Liquid

Pureed

Mechanical soft

Soft/Low Residue
Low-fiber –

A

NPO - Nothing by mouth. generally as preparation for surgery.

Clear liquid – see through – broth, coffee, tea, carbonated beverages, clear fruit juices, gelatin, popsicles

Full Liquid – ice cream, custards, refined cooked cereal (cream of wheat), vegetable juice,

Pureed – pureed foods- after oral or facial surgery for chewing and swallowing difficulties

Mechanical soft – ground meats, cottage cheese, cheese, rice, potatoes, bananas, peanut butter, steamed veggies
used for those with chewing and swallowing difficulties

Soft/Low Residue
Low-fiber – pastas, casseroles, moist tender meats, canned cooked fruits,
no nuts

38
Q

What is Ideal Body Weight IBW
What is overweigh?
What is Obese?

A

BMI between 18.5 - 24.9 is ideal
BMI between 25 – 29.9 = overweight
BMI >30 = obesity

39
Q

Enteral Tube Feedings

A

Nutrients given via the GI tract

40
Q

Parenteral Nutrition

A

Nutrients given intravenously

Feeding
Temporary
X-ray before 1st feeding

Problems
Aspiration
Discomfort

41
Q

nasogastric tube (NG tube)

A

A nasogastric tube (NG tube) is a special tube that carries food and medicine to the stomach through the nose
AKA Nasointestinal tube

42
Q

PEG vs PEJ

A

PEG-percutaneous endoscopic gastrostomy- Tube is put in stomach

PEJ-percutaneous endoscopic jejunostomy- Tube is put in intestine

A PEJ is considered harder to maintain, long term, and used less often than a PEG.

43
Q

External Feeding

Intermittent—

A

Intermittent—regular intervals and at equal portions several times per day (set up to run 30-90 minutes each)

44
Q

External Feeding

Bolus-

A

Bolus- a type of intermittent feeding that uses a syringe

45
Q

External Feeding

Cyclic-

A

Cyclic- Larger amounts over a portion of the 24 hour day (usually overnight)

46
Q

External Feeding

Continuous-

A

Continuous- Consistent volume infused each hour.

47
Q

What are some considerations for a patient with external feeding?

A 
Promote Safety
Check placement
Gastric residual
Sterile water flushes in immunocompromised and critically ill 
Know guidelines for holding feedings 
Assess abdomen(bowel sounds, distention) 
Upright during feeding
Prevent contamination
Proper medication administration
48
Q

What are some complications that might occur from external feeding?

A 
Aspiration
Clogged tube 
Nasal erosion
Nausea, vomiting, distention 
Diarrhea
Distention
Unplanned extubation 
Stoma infection
49
Q

parenteral Nutrition

A

Administered through a line to clients who are unable to digest or absorb enteral nutrition

Delivers glucose, amino acids, lipids, minerals, electrolytes, trace elements, and vitamins

Requires continual monitoring

50
Q

Parenteral Nutrition Complications

A

Insertion problems

Infection

Metabolic alterations

Fluid, electrolyte, and acid–base imbalances

Phlebitis

Hyperlipidemia

Liver and gallbladder disease

51
Q

Specific nutrition techniques to treat Gastrointestinal Diseases
peptic ulcers

A 
Regular Meals
Antiulcer medications
Avoid foods that increase acidity
Caffeine, citric acid juices, seasonings,
Avoid smoking, ETOH, ASA
52
Q

Specific nutrition techniques to treat Gastrointestinal Diseases
Inflammatory Bowel Disease (Crohn’s)

A

Inflammatory Bowel Disease (Crohn’s)

Parenteral nutrition

53
Q

Specific nutrition techniques to treat Gastrointestinal Diseases
Malabsorption syndrome – celiac disease

A

Malabsorption syndrome – celiac disease

Gluten-free diet (avoid wheat, rye, barley, oats)

54
Q

Specific nutrition techniques to treat Gastrointestinal Diseases
Diverticulitis

A

Diverticulitis

Low-residue diet until infection subsides then high-fiber diet

Anatomy (28 decks)

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