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NUR 101 Assessment #2 > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

Reduced-Calorie

Sugar-Free

Low-Fat

Natural

A

Organic

Low-Sodium

Calcium-Enriched

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2
Q

?

Are more practical tools you can use to educate patients and families

A

Food guides

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3
Q

?

Are a reference for nutrient intake thought to meet the nutritional needs of most healthy population groups

A

Standards

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4
Q

?

Are the chemical substances supplied by food that the body needs for growth, maintenance, and repair

A

Nutrients

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5
Q

What are the 6 classes of nutrients?

A 
Carbohydrates
Proteins
Fats/Lipids
Vitamins
Minerals
Water
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6
Q

?

These supply the body with energy

A

Macronutrients

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7
Q

?

These help manufacture, repair, and maintain cells

A

Micronutrients

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8
Q

The Energy Nutrients

Which 2 are the micronutrients?

A

Vitamins, minerals

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9
Q

The Energy Nutrients

Which 3 are the macronutrients?

A

Carbohydrates (CHO), protein, lipids

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10
Q

?

Primary source of energy for the body

Supply energy for muscle and organ function

A

Carbohydrates

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11
Q

What are simple carbohydrates?

A

Monosaccharides, disaccharides

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12
Q

What are complex carbohydrates?

A

Polysaccharides

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13
Q

?

Needed for tissue building, metabolism, immune system function, fluid balance, acid-base balance, and a secondary energy source

A

Protein

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14
Q

Proteins are composed of ___?

A

amino acids

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15
Q

__ amino acids are the building blocks of protein in the body

A

20

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16
Q

?

Are not produced by the body; must consume in what we eat

A

Essential amino acids

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17
Q

?

Are synthesized by the body

A

Non-essential amino acids

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18
Q

?

Has all amino acids necessary for protein synthesis

A

Complete protein

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19
Q

?

I&O are equal
More needed during pregnancy, illness, wound damage
Less in illness, injury, malnourishment

A

Nitrogen balance

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20
Q

?

Are insoluble in water
Fats/oils
Metabolized in ___ ?
Terms used interchangeably

A

Lipids/fats

Small intestine

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21
Q

Types of Lipids

A

Glycerides, sterols, phospholipids

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22
Q

Where are sterols synthesized?

A

In the liver

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23
Q

What are the 2 types of cholesterol?

A

LDL (low density lipoprotein)

HDL (high density lipoprotein)

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24
Q

Saturated, Unsaturated, and Trans-Fatty Acids

A

Saturated: hydrogen bonds are full

Trans-Fatty: are saturated fats; created in food processing

25
Q

Function

  • Supply essential nutrients; energy source
  • Flavor & satiety
  • Protects vital organs
A

Function cont’d

  • Component of every cell membrane
  • Support baseline metabolic rate
26
Q

What are the 2 types of micronutrients?

A

Vitamins, minerals

27
Q

Micronutrients: Vitamins

  • Build & maintain healthy body tissues, support the immune system, & ensure healthy vision
  • Important during periods of rapid growth & healing
A

Micronutrients: Vitamins cont’d

  • Help in prevention of chronic illness & disease
  • Must be consumed
28
Q

Where are fat soluble vitamins stored?

A

In the liver & adipose tissue

29
Q

What are the fat soluble vitamins?

A

A, D, E, K

30
Q

What are the water soluble vitamins and how do we get rid of them?

A

C, B-complex (B6, B12)

Are readily excreted in the urine

31
Q

Who Needs Increased Vitamin D?

  • Low sun exposure
  • Darker skin
  • Osteoporosis (to absorb calcium)
A

Who Needs Increased Vitamin D? cont’d

  • Irritable bowel syndrome (r/t ineffective absorption)
  • Obese/gastric bypass
  • Medications affecting Vit D absorption
32
Q

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

A

Micronutrients: Minerals cont’d

  • Help to regulate fluid balance, nerve impulse transmissions, energy production, and disease prevention
  • Excreted in feces
33
Q

We need vitamins to be able to absorb minerals

A

Need Vitamin D for calcium

Need Vitamin C for iron

34
Q

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
A

Water cont’d

Needs for water vary on environment, activity, age, health, & metabolic needs

35
Q

?

Is water within each living cell

A

Intracellular fluid

36
Q

?

Is water in the blood, lymphatic system, & GI tract

A

Extracellular fluid

37
Q

Recommended ___L/day for women; ___L/day for men

A

2.7; 3.7

38
Q

What is the recommended # of calories per day?

A

1600-2200 cal/day

39
Q

?

Is the energy required for heart, liver, and brain to function

Direct measurement (done by researchers)
Indirect measurement
A

Basal Metabolic Rate (BMR)

40
Q

Factors that affect BMR

A

Body composition, growth periods, body temperature
Prolonged physical exertion
Disease processes
Environment

41
Q

Nutritional Considerations: Young & Middle Adult

A
  • 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
Q

Nutritional Considerations: Young & Middle Adult

Increased need of ___, ___, ___, and ___

A

Calcium, Vitamin D, folic acid, iron

43
Q

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
A

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
Q

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)
A

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
Q

Ethnic, Cultural, & Religious Influences on Nutrition

  • Language barriers
  • Food choices
  • Food preservation concerns
  • Religious practices
A

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
Q

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
A

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
Q

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
A

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
Q

Diets

  • Regular/house - no special needs
  • NPO
  • Modified consistency - trouble swallowing, chewing
  • Vegetarian/vegan - no animal byproducts
  • Calorie-restricted - for weight loss
A

Diets cont’d

  • Sodium-restricted - HTN, high BP, fluid balance issues
  • Fat-restricted - elevated cholesterol, triglycerides
  • Diabetic - manage carbs, calories
49
Q

Diets cont’d

  • Renal - manage fluid/electrolyte balance
  • Protein-controlled - manage liver/kidney disease
  • Ketogenic - treat epilepsy, neurologic disorders
A

Diets cont’d

  • Antigen-avoidance - i.e. gluten-free for Celiac disease
  • Calorie-protein push - heal wounds, promote growth, maintain/increase weight
50
Q

Applying the Nursing Process: Nutrition

A

Applying the Nursing Process: Nutrition cont’d

51
Q

Assessment

  • Screening (1st) vs Focused (2nd)
  • Dietary History
  • 24-Hour recall, food frequency questionnaire, food record
  • Assess body composition
  • Circumferences, BMI
A

Assessment cont’d

  • Physical examination findings
  • Laboratory values
  • Blood glucose, serum protein levels

Mini Nutritional Assessment (Elderly)

52
Q

What is the “normal” BMI range?

A

18.5 - 24.9

53
Q

General Appearance as an Indicator of Nutritional Status

Lutz’s Nutrition and Diet Therapy Table 1-5, p. 14

A
  • Demeanor
  • Weight
  • Hair
  • Eyes
  • Lips
  • Tongue
  • Teeth
  • Gums
  • Skin
  • Nails
  • Mobility
54
Q

Diagnosis

Nutrition as the Problem

  • Obesity
  • Overweight
  • Underweight
  • Malnutrition
  • Frail Elderly Syndrome
A

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
Q

Planning Outcomes

  • To promote health and reduce chronic disease that is associated with diet and weight
A

Healthy People 2020 → Healthy People 2030

Example: “Client will lose 1 pound per week until ideal weight of 130 pounds is attained.”

56
Q

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
A

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
Q

?

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

A

Enteral nutrition

58
Q

?

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
A

Parenteral nutrition

59
Q

Parenteral nutrition cont’d

A

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

NUR 101 Assessment #2 (7 decks)

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