nutrition Flashcards
Describe the constituents of a healthy diet
- fruit and veg - vitamin ,mineral , fibre
- carbohydrates - Good source of fibre, calcium, iron and B-vitamins. Careful about fat, sugar and salt when preparing these foods
- dairy - calcium and protein
- protein -
- fat- unsaturated
- fluid - 6-8 glasses a day
- salt - max 6g a day
what are some diseases of deficiency
scurvy - vitamin c ricket - vitamin d iron deficiency anaemia cardiovascular diseases hypertension renal diet
what is scurvy
lack of Vitamin C (ascorbic acid) From fruit and vegetables Connective tissues can’t form properly Bleeding, corkscrew-shaped hairs Risk factors are EtOH, tobacco, being male, low income, haemodialysis and poor nutritional status
what is ricket
Vitamin D (and calcium)
Made by our skin in response to sunlight
Lighter skins are more efficient than darker skins at making vitamin D
Also found in food e.g. eggs, oily fish, fortified foods like cereal and some spreads
how much calories should men and women have in a day?
Women need 2000 kCal/day
Men require 2500 kCal/day
On average – depends on activity levels!
what are the consequences of obesity
Heart disease
Stroke
Type 2 diabetes
what is the BMI for a normal person, overweight and obese
normal: 18.5 -24.9
overweight : 25 - 29.9
obese 1 : 30 +
how do you work out BMI
For adults
BMI (kg/m2) = Weight (kg)/ (Height)2 (m2)
what is malnutrition
Occurs when diet is insufficient to meet the demands of the body
what is the consequences of malnutrition
Muscle weakness – self care, falls and chest infections
Immune system – fight infections
Wound healing
Kidney function
Metal health – depression, apathy, self-neglect
Reduced fertility and long-term health problems for the baby
what does NICE say about malnutrition?
NICE CG32: Nutrition support for adults: oral nutrition support, enteral tube feeding and parenteral nutrition (2006)
Nutrition support should be considered in people who are malnourished:
a BMI of less than 18.5 kg/m2
unintentional weight loss greater than 10% within the last 3–6 months
a BMI of less than 20 kg/m2 and unintentional weight loss greater than 5% within the last 3–6 months.
Nutrition support should be considered in people at risk of malnutrition who, as defined by any of the following:
have eaten little or nothing for more than 5 days and/or are likely to eat little or nothing for the next 5 days or longer
have a poor absorptive capacity, and/or have high nutrient losses and/or have increased nutritional needs from cause such as catabolism.
what is the MUST score
Malnutrition Universal Screening Tool (BAPEN)
Step 1
Measure height and weight and calculate BMI
Step 2
Note percentage of any unplanned weight loss and score using tables provided
Step 3
Establish acute disease effect and score
Step 4
Add scores to obtain overall risk of malnutrition
Step 5
Use management guidelines and/or local policy to develop care plan.
how can you provide nutrition?
Just give them food!
Enteral nutrition: gastro-intestinal (GI) tract
what are the ways in which you can provide nutrition when they cannot swallow
A patient can’t swallow?
Nasrogastric tube
PEG tube
The gut doesn’t work, or cannot be used?
Parenteral nutrition: avoids the GI tract – goes directly into a vein
what happens during starvation
Glycogen stores used first
Then shift to using fat as energy.
Gluconeogenesis occurs and insulin levels are low
Pumps that maintain ion balances across membranes slow down
Electrolyte (phosphate and potassium) levels change
Distribution of body water changes
