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Exam 3 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Goal of Healthy People 2020

A

Promote health and reduce chronic disease risk through the consumption of healthful diets and achievement and maintenance of healthy body weights

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2
Q

What are the six essential nutrients?

A 
Minerals
Carbohydrates
Fats
Vitamins
Water
Proteins
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3
Q

Why are proteins so important?

A

Good for healing body, wounds & cellular repair

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4
Q

What is the recommended amount of fat?

A

6g daily

Insoluble in water & blood

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5
Q

What is an LDL?

A

Low density lipid
Consists of animal fat

Keep it low!

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6
Q

What is a HDL?

A 
High density lipid
Vegetable fat (olive oil)

Keep high >60

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7
Q

What is the recommended LDL + HDL amount?

A

<200 ideally

Not necessarily split evenly

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8
Q

What are fat soluble vitamins?

A

Vitamin A, D, E, and K

Stored in fat & excreted at different rates

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9
Q

Which vitamins are excreted daily?

A

Vitamin C, all B vitamins, and zinc

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10
Q

Examples of Vitamin A

A

AKA retinol & beta carotene

carrots, squash (orange vegetables)

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11
Q

Vitamin A toxicity causes what?

A

Liver failure

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12
Q

Recommended daily water consumption

A

2-3 L

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13
Q

Ideal Body Weight

A

F: 100 lb (for height of 5 ft)
+5 lb for each additional inch over 5 ft

M: 106 lb (for height of 5 ft)
+6 lb for each additional inch over 5 ft

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14
Q

Body Mass Index (BMI)

A

[(Weight in lbs)/(height in inches)^2] x (703)

OR

(Weight in kg)/(height in m)^2

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15
Q

Normal BMI

A

BMI between 18.5 to 25

Normal weight

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16
Q

Average BMI

A

BMI between 25 to 30

Overweight

17
Q

Important BMI

A

BMI between 30 to 40

Obesity

18
Q

Severe BMI

A

BMI 40+

Morbid obesity

19
Q

BMI children

A

Utilize trends; not considered obese until height/weight is 95th percentile

Consider growth spurts

20
Q

Ideal waist measurement

A

<40

21
Q

Factors affecting basal metabolic rate (BMR)

A 
Muscle tone
Activity
Age
Heredity
Psychological 
Temperature regulation
22
Q

Factors affecting food habits

A

Physical
Physiologic
Sociocultural
Psychosocial

23
Q

Methods of nutritional assessments

A 
Physical assessment
Anthropometric tools
Clinical values
Food intake assess
Nursing interventions
24
Q

Total parenteral nutrition (TPN)

A

Provides daily nutrition via IV (large; PEG or central line)

25
Q

What is cachectic?

A

Patient looks emaciated & hard to measure

continued nursing assessments for weight gain
Like daily weights, lab values, I&O, dietary preference/consult, encourage snacks, 2 trays per meal, and appetite stimulant (marinol, anti-depressant)

26
Q

NPO diet

A

Nothing by mouth

27
Q

Clear fluid diet

A

Foods that are liquid at room temp and can see through

i.e. popsicles, chicken broth, apple juice, jello

28
Q

Puréed/soft diet

A

All foods swallowable, puréed

Used for patients that have trouble swallowing

29
Q

Liquid diet

A

All nutrition in liquid form

*easier to thicken liquid to swallow than reg liquid

30
Q

Low residue diet

A

Foods that don’t irritate GI, low in fiber

Skins of veggies, no seeds/nuts

31
Q

Renal diet

A

Fluid restricted diet, low protein

32
Q

Cultural assimilation

A

Process that occurs when a minority group, living as part of a dominant group within a culture, loses the cultural characteristics that made it different

33
Q

Cultural blindness

A

The process of ignoring differences in people and proceeding as though the differences do not exist

34
Q

Cultural imposition

A

Tendency of some to impose their beliefs, practices, and values on another culture because they believe that their ideas are superior to those of another person or group

35
Q

Ethnocentrism

A

Belief that one’s own ideas, beliefs, and practices are best, superior, or most preferred to those of others; using one’s cultural norms as the standard to evaluate other’s beliefs

36
Q

Stereotyping

A

Assigning characteristics to a group of people without considering specific individuality

Exam 3 (10 decks)

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