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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
What Growth and development factors that effect nutrition? Infants
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
What Growth and development factors that effect nutrition? Toddlers
Toddlers Whole milk until 2 years old Appetite decreases Strong food preferences Picky eaters Avoid hot dogs, candy, nuts, grapes, raw vegetables, popcorn
27
What Growth and development factors that effect nutrition? | School-age
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
What Growth and development factors that effect nutrition? | Adolescents
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
What Growth and development factors that effect nutrition? Pregnancy/Lactation
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
What Growth and development factors that effect nutrition? Older Adults
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
Factors Affecting Nutrition
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
Obesity is haveing The body weight of __% or more above ideal weight or having a BMI of __ or more
obesity is The body weight of 20% or more above ideal weight or having a BMI of 30 or more
33
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
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
Anthropometric
Measure the size and proportion of the human body
35
Dysphyagia
difficulty or inability to swallow
36
aspiration
the misdirection of oropharyangeal secretions
37
NPO- Nothing by mouth Clear liquid Full Liquid Pureed Mechanical soft Soft/Low Residue Low-fiber –
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
What is Ideal Body Weight IBW What is overweigh? What is Obese?
BMI between 18.5 - 24.9 is ideal BMI between 25 – 29.9 = overweight BMI >30 = obesity
39
Enteral Tube Feedings
Nutrients given via the GI tract
40
Parenteral Nutrition
Nutrients given intravenously Feeding Temporary X-ray before 1st feeding Problems Aspiration Discomfort
41
nasogastric tube (NG tube)
A nasogastric tube (NG tube) is a special tube that carries food and medicine to the stomach through the nose AKA Nasointestinal tube
42
PEG vs PEJ
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
External Feeding | Intermittent—
Intermittent—regular intervals and at equal portions several times per day (set up to run 30-90 minutes each)
44
External Feeding | Bolus-
Bolus- a type of intermittent feeding that uses a syringe
45
External Feeding | Cyclic-
Cyclic- Larger amounts over a portion of the 24 hour day (usually overnight)
46
External Feeding | Continuous-
Continuous- Consistent volume infused each hour.
47
What are some considerations for a patient with external feeding?
``` 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
What are some complications that might occur from external feeding?
``` Aspiration Clogged tube Nasal erosion Nausea, vomiting, distention Diarrhea Distention Unplanned extubation Stoma infection ```
49
parenteral Nutrition
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
Parenteral Nutrition Complications
Insertion problems Infection Metabolic alterations Fluid, electrolyte, and acid–base imbalances Phlebitis Hyperlipidemia Liver and gallbladder disease
51
Specific nutrition techniques to treat Gastrointestinal Diseases peptic ulcers
``` Regular Meals Antiulcer medications Avoid foods that increase acidity Caffeine, citric acid juices, seasonings, Avoid smoking, ETOH, ASA ```
52
Specific nutrition techniques to treat Gastrointestinal Diseases Inflammatory Bowel Disease (Crohn’s)
Inflammatory Bowel Disease (Crohn’s) | Parenteral nutrition
53
Specific nutrition techniques to treat Gastrointestinal Diseases Malabsorption syndrome – celiac disease
Malabsorption syndrome – celiac disease | Gluten-free diet (avoid wheat, rye, barley, oats)
54
Specific nutrition techniques to treat Gastrointestinal Diseases Diverticulitis
Diverticulitis | Low-residue diet until infection subsides then high-fiber diet

Anatomy (28 decks)

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