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Heath Assesment > Nurtition Ch 13 > Flashcards

Nurtition Ch 13 Flashcards

1
Q

What is an optimal nutritional status?

A

A balance of nutrient intake to meet daily metabolic demand

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2
Q

What is under nutrition?

A

Inadequate nutrient intake or nutritional reserves depleted

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3
Q

List some risk factors that can lead to under nutrition.

A

Economics, lifestyle, poor food choices, diseases, disorders.

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4
Q

What is over nutrition?

A

Intake exceeds metabolic needs

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5
Q

List some things over nutrition can develop into

A

Type 2, hypertension, cancer, sleep apnea

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6
Q

10% over IBW is what?

A

Overweight

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7
Q

20% over IBW

A

Obese

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8
Q

What effects hydration levels?

A

Temperature, access to water, alcohol, diabetic clients with hyperglycemia

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9
Q

How much water should you drink per day?

A

64 oz per day

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10
Q

What are the components of a Nutritional Assessment?

A

Health history, physical exam, growth and development, nutritional status, laboratory tests

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11
Q

Ectomorphic body is?

A

Skinny

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12
Q

Mesomorphic body is ?

A

Muscular body

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13
Q

Endomorphic body is?

A

Plump, fat body

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14
Q

What is the most common measurement used to determine the extent of abdominal visceral fat in relation to body fat?

A

Waist circumference measurement

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15
Q

Changes in hemoglobin or protein levels can indicate what?

A

Anemia

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16
Q

High cholesterol and triglyceride values can indicate what?

A

Undernourished

17
Q

What is optimal nutritional status?

A

Nutrient intake that meets the clients daily metabolic demands

18
Q

What affects someone’s nutritional status?

A

Socio, economic status, lifestyle, food choices, chronic diseases, dental, access , disorders, and illness

19
Q

How many different foodborne illnesses are there?

A

250

20
Q

Nutritional health assessment includes?

A

History of nutritional status, hydration, food, safety, practices, food, allergies

21
Q

What is hydration an important indicator of?

A

General health status

22
Q

What are causes of foodborne illnesses?

A

Infections and poisoning’s, bacteria, viruses, and parasites

23
Q

Symptoms, foodborne illnesses include?

A

Nausea, vomiting, abdominal cramps, diarrhea

24
Q

What are the common pathogens of foodborne illnesses?

A

Norovirus, salmonella, clostridium perfringens, Campylobacter

25
Q

Food allergy is what kind of response?

A

Immune system response

26
Q

What is food intolerance the result of?

A

Digestive system irritation, or an inability to break down and digest food

27
Q

What are the most common foods to cause allergies?

A

Peanuts, eggs, wheat, soy, fish milk, sesame

28
Q

How quickly do symptoms of food allergy appear?

A

Minutes to hours after ingestion

29
Q

Fat is lost from the face and neck and redistributed where?

A

The arms abdomen and hips

30
Q

What equipment is needed to perform physical assessment related to assessing nutrition?

A

Balance beam scale, measuring tape, pencil, skin calipers

31
Q

What is included in anthropometric measurements?

A

Height and weight, BMI, waist, circumference, mid arm, circumference, tricep skinfold thickness, mid arm, muscle circumference

32
Q

Nutritional assessment is composed of what two things?

A

Nutritional screening and comprehensive nutritional assessment

33
Q

What does a nutritional screening include?

A

A 24 hour food recall and nutritional history

34
Q

What does a comprehensive nutritional assessment include?

A

Subjective and objective data, nutritional status, lab tests

35
Q

What is marasmus?

A

Protein and calorie malnutrition

36
Q

What is kwashiorkor?

A

Proteins malnutrition

37
Q

Measurements greater than 130% of the standard indicate what?

A

Obesity

38
Q

What does tinting indicate?

A

Fluid loss, malnutrition, loss of collagen

Heath Assesment (5 decks)

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