Nutrition Flashcards
1
Q
requirements of a trauma patient
A
- high calorie, high protein diet
2
Q
omega fatty acids
A
- helps lower TGs and decreases inflammation
- sources: salmon, tuna, walnuts, flax, sardines
3
Q
indications for parenteral nutrition
A
- nonfunctioning gut
4
Q
requirements for diverticulosis
A
- high fiber diet
5
Q
requirements for diverticulitis
A
- low fiber diet
6
Q
definition of fad diets
A
- bans or touts a specific food or food group
- suggests that food can change body chemistry
- blames specific hormones for weight problems
- claims sound too good to be true
- promises a quick fix
7
Q
obesity BMI for all age groups
A
> 30
8
Q
underweight BMI for all age groups
A
<18.5
9
Q
normal BMI for ppl over 18
A
between 18.5 and 30
10
Q
healthy BMI for ppl over 65
A
24-29
11
Q
overweight BMI for ppl 18-64
A
25-29.9
12
Q
overweight BMI for ppl 65+
A
29.1-29.9
13
Q
DASH diet
A
- Consume 2-3 servings of low fat dairy
- 4-5 fruits
- 4-5 vegetables
- 1500 mg of sodium
- high potassium, magnesium and calcium
14
Q
celiac foods to avoid
A
- Barley, oats, rye, wheat
15
Q
refeeding syndrome
A
- metabolic consequence of depletion and repletion of nutrients
- Shift of stored fat to carb as primary fuel
source increases insulin and causes a
decrease of magnesium, potassium,
phosphorus and glucose.
