Nutrition Flashcards
1
Q
Reduced-Calorie
Sugar-Free
Low-Fat
Natural
A
Organic
Low-Sodium
Calcium-Enriched
2
Q
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Are more practical tools you can use to educate patients and families
A
Food guides
3
Q
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Are a reference for nutrient intake thought to meet the nutritional needs of most healthy population groups
A
Standards
4
Q
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Are the chemical substances supplied by food that the body needs for growth, maintenance, and repair
A
Nutrients
5
Q
What are the 6 classes of nutrients?
A
Carbohydrates Proteins Fats/Lipids Vitamins Minerals Water
6
Q
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These supply the body with energy
A
Macronutrients
7
Q
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These help manufacture, repair, and maintain cells
A
Micronutrients
8
Q
The Energy Nutrients
Which 2 are the micronutrients?
A
Vitamins, minerals
9
Q
The Energy Nutrients
Which 3 are the macronutrients?
A
Carbohydrates (CHO), protein, lipids
10
Q
?
Primary source of energy for the body
Supply energy for muscle and organ function
A
Carbohydrates
11
Q
What are simple carbohydrates?
A
Monosaccharides, disaccharides
12
Q
What are complex carbohydrates?
A
Polysaccharides
13
Q
?
Needed for tissue building, metabolism, immune system function, fluid balance, acid-base balance, and a secondary energy source
A
Protein
14
Q
Proteins are composed of ___?
A
amino acids
15
Q
__ amino acids are the building blocks of protein in the body
A
20
16
Q
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Are not produced by the body; must consume in what we eat
A
Essential amino acids
17
Q
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Are synthesized by the body
A
Non-essential amino acids
18
Q
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Has all amino acids necessary for protein synthesis
A
Complete protein
19
Q
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I&O are equal
More needed during pregnancy, illness, wound damage
Less in illness, injury, malnourishment
A
Nitrogen balance
20
Q
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Are insoluble in water
Fats/oils
Metabolized in ___ ?
Terms used interchangeably
A
Lipids/fats
Small intestine
21
Q
Types of Lipids
A
Glycerides, sterols, phospholipids
22
Q
Where are sterols synthesized?
A
In the liver
23
Q
What are the 2 types of cholesterol?
A
LDL (low density lipoprotein)
HDL (high density lipoprotein)
24
Q
Saturated, Unsaturated, and Trans-Fatty Acids
A
Saturated: hydrogen bonds are full
Trans-Fatty: are saturated fats; created in food processing
25
Function
- Supply essential nutrients; energy source
- Flavor & satiety
- Protects vital organs
Function cont'd
- Component of every cell membrane
- Support baseline metabolic rate
26
What are the 2 types of micronutrients?
Vitamins, minerals
27
Micronutrients: Vitamins
- Build & maintain healthy body tissues, support the immune system, & ensure healthy vision
- Important during periods of rapid growth & healing
Micronutrients: Vitamins cont'd
- Help in prevention of chronic illness & disease
- Must be consumed
28
Where are fat soluble vitamins stored?
In the liver & adipose tissue
29
What are the fat soluble vitamins?
A, D, E, K
30
What are the water soluble vitamins and how do we get rid of them?
C, B-complex (B6, B12)
Are readily excreted in the urine
31
Who Needs Increased Vitamin D?
- Low sun exposure
- Darker skin
- Osteoporosis (to absorb calcium)
Who Needs Increased Vitamin D? cont'd
- Irritable bowel syndrome (r/t ineffective absorption)
- Obese/gastric bypass
- Medications affecting Vit D absorption
32
Micronutrients: Minerals
- Found naturally in foods or made in supplements
Major minerals: need 100mg or MORE per day
Trace minerals: essential, but in lower concentrations
Micronutrients: Minerals cont'd
- Help to regulate fluid balance, nerve impulse transmissions, energy production, and disease prevention
- Excreted in feces
33
We need vitamins to be able to absorb minerals
Need Vitamin D for calcium
Need Vitamin C for iron
34
Water
Makes up HALF of total human body weight
Critical for human bodies
* Acts as a solvent, transport, lubricant & catalyst
* Assists w/temperature regulation & body structure
Water cont'd
Needs for water vary on environment, activity, age, health, & metabolic needs
35
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Is water within each living cell
Intracellular fluid
36
?
Is water in the blood, lymphatic system, & GI tract
Extracellular fluid
37
Recommended ___L/day for women; ___L/day for men
2.7; 3.7
38
What is the recommended # of calories per day?
1600-2200 cal/day
39
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Is the energy required for heart, liver, and brain to function
```
Direct measurement (done by researchers)
Indirect measurement
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Basal Metabolic Rate (BMR)
40
Factors that affect BMR
Body composition, growth periods, body temperature
Prolonged physical exertion
Disease processes
Environment
41
Nutritional Considerations: Young & Middle Adult
- Unhealthy habits from childhood & adolescence begin to take a more notable effect on the body
- BMR decreases in middle adulthood, leading to increased weight gain
42
Nutritional Considerations: Young & Middle Adult
Increased need of ___, ___, ___, and ___
Calcium, Vitamin D, folic acid, iron
43
Nutritional Considerations: Older Adult
- Fewer calories needed for energy, so smaller quantities of most foods
- Ability to taste & smell decrease w/age
- Encourage to increase intake of milks, yogurts, & cheeses
Nutritional Considerations: Older Adult cont'd
- Encourage to limit breads & cereals
- Encourage complex carbohydrates (i.e. polysaccharides) like fiber to promote bowel function
- Frail Elderly Syndrome
44
Nutrition-Related Lifestyle Changes
- Dietary patterns (type & quality of foods)
- Stress relief
- Work environment
- Tobacco use (Vit C ↓ faster in users)
- Oral contraceptive use (↓ Vit B & C)
Nutrition-Related Lifestyle Changes cont'd
- Cooking methods
* In water soluble, 1/2 vitamins lost in cooking water when boiling food
* Also when keeping foods warm >2 hrs
- Alcohol
* Leads to obesity
* Dec rate of fat metabolism
* Impairs nutrient storage in body
- Caffeine (May lead to bone loss but there are also positive effects)
45
Ethnic, Cultural, & Religious Influences on Nutrition
- Language barriers
- Food choices
- Food preservation concerns
- Religious practices
Ethnic, Cultural, & Religious Influences on Nutrition cont'd
- Obesity rates are higher in some ethnic/cultural groups
- Cultural beliefs, perceptions, & attitudes about weight
Do note that many traditional diets within cultures are healthful & should not be discouraged
46
Illness & Injury Effects on Nutrition
- Traumatic injuries: i.e. burns; increased protein & Vitamin C
- Long-term insufficient caloric intake: i.e. cancer; protein-calorie malnutrition (muscle wasting)
- Alcoholism: poor appetite, interferes w/vitamin functions
Illness & Injury Effects on Nutrition cont'd
- Cognitive function: forgetful as to what, when, or whether they have eaten, i.e. dementia
- Limitations in the ability to obtain & prepare food (socioeconomic status, affordability, physical impairment [broken arm])
- Chewing & swallowing: eat soft foods only or avoid food
- Bariatric surgery: alters digestion
47
Medication Effects on Nutrition
- Can directly decrease appetite
- Side effects can interfere w/eating & absorption of nutrients
* Almost all oral medications have a potential to cause nausea & vomiting
Medication Effects on Nutrition cont'd
- Can alter metabolism (inc/dec nutrient excretion)
- Can affect specific nutrients (i.e. OTC aspirin can ↓ folate levels)
48
Diets
- Regular/house - no special needs
- NPO
- Modified consistency - trouble swallowing, chewing
- Vegetarian/vegan - no animal byproducts
- Calorie-restricted - for weight loss
Diets cont'd
- Sodium-restricted - HTN, high BP, fluid balance issues
- Fat-restricted - elevated cholesterol, triglycerides
- Diabetic - manage carbs, calories
49
Diets cont'd
- Renal - manage fluid/electrolyte balance
- Protein-controlled - manage liver/kidney disease
- Ketogenic - treat epilepsy, neurologic disorders
Diets cont'd
- Antigen-avoidance - i.e. gluten-free for Celiac disease
- Calorie-protein push - heal wounds, promote growth, maintain/increase weight
50
Applying the Nursing Process: Nutrition
Applying the Nursing Process: Nutrition cont'd
51
Assessment
- Screening (1st) vs Focused (2nd)
- Dietary History
* 24-Hour recall, food frequency questionnaire, food record
- Assess body composition
* Circumferences, BMI
Assessment cont'd
- Physical examination findings
- Laboratory values
* Blood glucose, serum protein levels
Mini Nutritional Assessment (Elderly)
52
What is the "normal" BMI range?
18.5 - 24.9
53
General Appearance as an Indicator of Nutritional Status
Lutz's Nutrition and Diet Therapy Table 1-5, p. 14
- Demeanor
- Weight
- Hair
- Eyes
- Lips
- Tongue
- Teeth
- Gums
- Skin
- Nails
- Mobility
54
Diagnosis
Nutrition as the Problem
- Obesity
- Overweight
- Underweight
- Malnutrition
- Frail Elderly Syndrome
Diagnosis
Nutrition as the Etiology (r/t factor)
- Constipation (i.e. r/t low fiber intake)
- Diarrhea
- Risk for Impaired Skin Integrity
- Impaired Skin Contact (i.e. r/t self esteem assoc w/obesity)
55
Planning Outcomes
- To promote health and reduce chronic disease that is associated with diet and weight
Healthy People 2020 → Healthy People 2030
Example: "Client will lose 1 pound per week until ideal weight of 130 pounds is attained."
56
Interventions and Implementation
- Teach clients about meeting vitamin & mineral needs through diet or supplementation
* Supplements do not replace the need to eat a nutritious diet
- Read nutritional labels carefully
- Review research assoc w/supplementation
Interventions and Implementation cont'd
- Treat side effects that can impact nutritional status
- Make referrals for those w/limitations (i.e. to a dietician, nutritionist, and/or healthcare provider)
57
?
Is the delivery of liquid nutrition into the upper intestinal tract via a tube
- May be used in addition to or in place of oral intake
- Short or long-term therapy
Risks
> Aspiration (into lungs; consider pt positioning)
> Bacterial growth
> n/v/d
Enteral nutrition
58
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Is delivery of nutrition intravenously into a large, central vein
* Used for clients who cannot receive nourishment via the GI tract
* Risks include: infection, septic shock, blood clots, liver dysfunction, GB disease
* Lipid emulsions
Parenteral nutrition
59
Parenteral nutrition cont'd
Before administering parenteral nutrition, it is vital that x-ray confirms that the tip of the intravenous catheter is in the lower portion of superior vena cava, adjacent to the right atrium
