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Foundations exam 2 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Cabohydrates

A
  • Provides energy, synthesis of vitamin K and vitamin B12
  • Fiber promotes peristalsis
  • Common sources: bread, cereal, pasta
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2
Q

Blood Glucose

A
  • 60-80 mg/dl fasting
  • 140-180 mg/dL 2 hours after a meal
  • Elevated in diabetes
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3
Q

Fxns facilitated by proteins

A
  • Hemoglobin, insulin, albumin, growth, energy, reg of body fxns, replacement of cellular proteins
  • have protein check if they have wounds
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4
Q

Sources of protein

A

-Meat, Milk, Fish, poultry, cheese

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5
Q

What value is directly related to protein?

A

Nitrogen

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6
Q

What indicates a positive nitrogen balance

A

intake is greater than excretion

-new tissues are being synthesized, recovery from illness, athletic training, pregnancy, and childhood growth.

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7
Q

What indicates a negative nitrogen balance?

A
  • Exists when the excretion exceeds the intake

- inadequate diet or excessive nitrogen breakdown from disease or illness

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8
Q

Fats

A
  • significant energy source
  • supply 9kcal/g
  • remain in stomach longer than carbs and proteins
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9
Q

Sources of unsaturated fat

A
  • Vegetable and fish sources

- has a double bond

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10
Q

Sources of saturated fat

A
  • animal sources

- no double bond

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11
Q

Sources of Trans fat

A
  • baked and fried goods

- formed from hydrogenation

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12
Q

Fat- Soluble Vitamins

A

-K, A, D, E

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13
Q

Water-Soluble Vitamins

A
  • B-complex and C
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14
Q

Minerals

A

Calcium, Iron, Sodium, Potassium, Iodine, Fluoride, Water

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15
Q

Vitamin A Functions

A
  • Normal vision in dim light
  • Healthy epithelium
  • Promotes skeletal and tooth development
  • Promotes cellular proliferation
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16
Q

Deficiency Vitamin A

A
  • Night or total blindness
  • keratinization
  • Follicular hyperkeratosis
  • Xeropthalmia (Dry eyes)
  • Inadequate tooth and bone development
  • keratinization (degeneration of cells and skin gets hard)
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17
Q

Vitamin D Functions

A
  • Absorption of Calcium

- Moving calcium and phosphorus from bone

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18
Q

Deficiency Causes vitamin D

A
  • Rickets in children
  • Poor dental health
  • Tetany (muscle twitches)
  • Osteomalacia
  • Porous bones in children
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19
Q

Vitamin E Fxn

A
  • Antioxidant

- Protects vitamin A from oxidation

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20
Q

Vitamin E Deficiency

A

Increased hemolysis of red blood cells

  • Poor reflexes
  • Anemia
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21
Q

Vitamin K (Warfarin)

A

-Formation of prothrombin and other clotting factors

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22
Q

Vitamin K deficiency

A

Increased chance to hermorrhage

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23
Q

B1 (Thiamine) Fxn and deficit

A
  • Healthy nerve functioning
  • Normal appetite and digestion

D: Beriberi, apathy, fatigue, constipation, cardiac failure, neuritis

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24
Q

B3 Niacin FXN and deficit

A

-Tissue regeneration, glycogen metabolism

D: causes pellagra (Dermatitis, Dementia, Diarrhea)

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25
Q

B2 Riboflavin and Deficit

A
  • Protein and carb metabolism

- Deficiency causes cheilosis, vision irregularities

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26
Q

B9 (Folic Acid) Fxn and D

A
  • Fxns: protein metabolism, cell growth, red blood cell formation
  • D: glossitis, diarrhea, macrocytic anemia, birth defects
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27
Q

B9 Sources

A

-Dark leafy green vegetables, fruits, nuts, beans, peas, meat, eggs, seafood, grains

28
Q

B12 (Cyanocobalamin) Fxn and D

A

F: formation of mature RBCs and synthesis of RNA and DNA
-requires intrinsic factor for absorption
D: Pernicious anemia and neurological deterioration

29
Q

B12 sources

A

-Found in meats, fish, poultry, milk, eggs

30
Q

Vitamin C Fxn

A

-Protection against infection, adequate wound healing, collagen formation, iron absorption, metabolism of amino acids, vitamin C can determine hemoglobin,
wound healing

31
Q

Sources Vitamin C

A

Citrus Fruits, Veggies

32
Q

Vit C Deficit

A
  • Poor wound healing, increased susceptibility to infection, retardation of growth and development, joint pain, anemia
  • scurvy
33
Q

Calcium Fxn

A
  • Convert prothrombin to thrombin
  • Nerve impulse transmission
  • Reg of materials in and out of the cell
  • Contraction and relaxation of muscles primarily cardiac
34
Q

CA deficit

A
  • Rickets and osteoporosis
35
Q

Iron Fxn and D

A

F: Hemoglobin
D: Iron deficit anemia, fatigue. lethargy, and poor resistance to infeciton

36
Q

Sodium F and Nursing consideration

A

F: maintains fluid and acid-base balance
NC: is restricted with heart disease, HTN, kidney and liver disease

37
Q

Potassium F and NC

A

F: protein synthesis, fluid balance, muscle contraction
NC: Potassium is restricted with renal or kidney issues

38
Q

Iodine Fxn and D

A

Fxn: functions with thyroid for energy metabolism, mental and physical growth.

D: causes a goiter, enlarged thyroid gland, and can lead to cretinism in infants. Cretinism leads to muscle flabbiness, weakness, dry skin, thick lips, skeletal retardation, and mental retardation.

39
Q

Fluoride

A

F: maintians bone structure and reduces tooth decay
NC: present in most drinking water

40
Q

Water

A

F: maintain normal cell fxn
D: Thirst may be decreased in the aged

41
Q

Digestion (mechanical process)

A
  • Mastication: chewing
  • Deglutition: Swallow
  • Churning: (stomach to duodenum)
  • More churning (small intestine)
  • Peristalsis ( moves to large intestine)
  • Stored until evacuation from the body
42
Q

Digestion (chemical process)

A
  • Enzymes break down substances into simpler compounds.
  • Glucose -> monosaccharides
  • fats -> fatty acids and glycerol
  • Proteins-> amino acids
43
Q

Absorption

A
  • Monosaccharides and amino acids are absorbed into the intestinal capillaries
  • Glycerol and fatty acids are absorbed in the intestinal villi into the lymphatic system by the lymph capillaries
44
Q

Metabolism Carbohydrate

A

Carbohydrate: Short-term glucose storage liver via glycogenesis
Long- term storage: adipose tissue
Not enough glucose: gluconeogenesis

45
Q

Fat metabolism

A
  • Fatty acid and glycerol

- stored in adipose tissue

46
Q

Protein metabolism

A
  • Anabolism builds up tissues, antibodies, rbcs, and tissue repair
  • excess stored in liver or converted to fat
47
Q

Excretion

A
  • CO2 and H20 are excreted by the lungs
  • Digestive wastes are excreted through the intestines and rectum
  • Water, toxin, salts, nitrogen wastes are excreted by kidneys, skin, sweat glands
48
Q

Signs of poor nutrition lacking protein?

A
  • Hair: Thin coarse, lacking luster, breaks easily
  • Muscles: Wasting
  • Lack of growth
  • Skin: Pressure sores, poor wound bleeding
  • Skeletal: poor posture, painful joints, bowed legs, increase in bone fractures
49
Q

Signs of poor nutrition lacking Vitamin C?

A
  • Skin: Pressure sores, poor wound bleeding
  • Gums: Swollen, bleeding
  • Skeletal: poor posture, painful joints, bowed legs, increase in bone fractures
50
Q

Signs of poor nutrition lacking Vitamin K?

A

Skin: excessive bruising, bleeding

51
Q

Signs of poor nutrition lacking calories?

A

Lack of growth

52
Q

Signs of poor nutrition lacking Vitamin D and Calcium

A

-Skeletal: poor posture, painful joints, bowed legs, increase in bone fractures

53
Q

Signs of poor nutrition lacking Thiamine, niacin, and B-complex?

A

Mental: confusion and motor weakness

54
Q

Dietary Modifications for Renal Disease

A
  • Restrict intake of sodium, potassium, protein, and possibly fluids
55
Q

Dietary Mod for liver disease (cirrhosis)

A

Restrict intake of sodium; increase intake of protein, unless hepatic coma is pending, at which time protein is virtually eliminated.

56
Q

CHF dietary mod

A

Restrict intake of sodium and calories

57
Q

CAD dietary mod

A

Restrict intake of Na, calories, and fats (saturated fats and cholesterol)

58
Q

Burns dietary mod

A

Increase intake of calories, protein, Vit C, and the B-complex vitamins

59
Q

Respiratory (emphysema) dietary mod

A

A soft, high calorie, high protein, diet is recommended

60
Q

TB dietary Mod

A

Increase intake of protein, calories, calcium, and Vit A

61
Q

HTN Dietary Mod

A

Restrict sodium intake; lose weight, if appropriate

62
Q

Factors that impact a person’s nutrition

A
  • Ability to obtain or afford food
  • Knowledge of nutrition
  • Swallowing difficulties
  • Discomfort with meals
  • GI abnormalities: Diabetes, N/V, Cholecystitis, Esophagitis, IBD, any GI obstruction,
  • Nutritional malabsorption like gluten intolerance
63
Q

Labs that relate to Iron

A
  • iron, ferritin, H/H, transferrin
64
Q

Lab value reflects the ability of the kidneys to excrete waste

A

-creatinine

65
Q

What labs are used to determine protein?

A
  • Albumin ( half-life is 18 days) can be impacted by hydration and unreliable
  • Pre-albumin Half life of 2 days considered a very sensitive and specific marker for nutritional status
66
Q

Enteral feeding tube

A
  • Tubes placed in the stomach or intestine to meet nutritional needs
  • NG tube
  • Percutaneous endoscopy gastrostomy
67
Q

Nursing considerations for enteral feeding

A
  • Check orders for type of tube feeding, rate, and administration method: continuous, intermittent, glucose monitoring (if it ends in stomach don’t check)
  • Head of the bed should be elevated during feeding at least 45 degrees
  • Gastric residual volume: volume in stomach not digested, too much could mean holding the tube feeding
  • Signs of intolerance: N, V, cramping, bloating, Diarrhea
  • Document length of NG tube at nose
  • Temp of feeding should be at room temp
  • Water flushes prevent clogs should be done every 4-6 hours
  • Flush tube before and after medications or feeding

Foundations exam 2 (7 decks)

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