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Fundamentals Of Nursing > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

What are macronutrients?

A

Provide energy and build tissue; extra is stored a fat and become triglycerides (carbohydrates, protein, fat)

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2
Q

What does carbohydrate do?

A

Provides quick source of energy; excess is stored as fat/glycogen

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3
Q

What are proteins?

A

Responsible for building and maintaining bodily structure (muscle)

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4
Q

What are micronutrients?

A

Regulate and control body processes; necessary for utilization of fats, carbs and proteins

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5
Q

What do vitamins do?

A

Catalyst for metabolic processes

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6
Q

How much kcal/gram does carbohydrate have?

A

4

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7
Q

How much kcal/gram does protein have?

A

4

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8
Q

How much kcal/gram does fat have?

A

9

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9
Q

What is metabolism?

A

All the biochemical & physiologic processes by which the body grows and maintains itself; calories fuel metabolism but excess calories are stored as fat

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10
Q

What is basal metabolic rate?

A

Rest at which a body burns calories while at rest (if you have more muscle you burn more calories)

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11
Q

What happens to a person metabolic rate when they go on a starvation diet?

A

Slows down

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12
Q

What is metabolism affected by?

A

Age, disease, gender, starvation

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13
Q

Does the rate of metabolism go up or down as we age?

A

Decreases

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14
Q

How much is one pound in calories?

A

3500 calories

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15
Q

What is anthropometric data?

A

-Mid arm circumference measurement
-BMI
This is indirect measurements of body fat and protein

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16
Q

How do you measure BMI?

A

Weight in pounds x 703 and then divided by height in inches x 2

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17
Q

What is considered average BMI?

A

18.5-24.9

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18
Q

What is considered underweight BMI?

A

Below 18.5

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19
Q

What is considered overweight BMI?

A

25-29.9

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20
Q

What is considered obese BMI class 1?

A

30-34.9

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21
Q

What is considered class 2 obese BMI?

A

35-39.9

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22
Q

What is considered extreme obesity?

A

40+

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23
Q

What does fiber do to carbohydrate digestion?

A

Decrease it; helps diabetics

24
Q

What does fiber do to cholesterol levels?

A

Lowers it, helps cardiac patients

25
Q

What does fiber do for the body?

A

Helps eliminate feces

26
Q

What are complete amino acids?

A

Contains all the essential amino acids to build protein (9 essential)

27
Q

What are incomplete amino acids?

A

Does not contain all the essential amino acids

28
Q

What is the only vegetable in the world that provides all essential amino acids?

A

Soy beans

29
Q

What are the 9 essential amino acids?

A

-Lysine
-Tryptophan
-Histidine
-Threonine
-Valine
-Methionine
-Phenylalanine
-Leucine
-Isoleucine

30
Q

What is anabolism?

A

Requires energy to build and grow

31
Q

What is catabolism?

A

Uses energy to break down

32
Q

What is negative nitrogen balance?

A

More protein is lost than is replaced

33
Q

What is positive nitrogen balance?

A

If more protein (nitrogen) is given to patient than lost

34
Q

What is the only nutrient with nitrogen?

A

Protein

35
Q

What oil is good for you?

A

Olive oil; it decreases you LDL (lousy) and increased you HDL (healthy)

36
Q

Does water provide energy?

A

No, but it is an essential nutrient because all chemical reactions in the body must take place in a fluid environment

37
Q

Which is better for you unsaturated or saturated ?

A

Unsaturated

38
Q

What are saturated fats?

A

Animal source only

39
Q

What is unsaturated fats?

A

Mono and polyunsaturated vegetable oils

40
Q

What are transfats?

A

Hydrogenated vegetable oils in the lab

41
Q

Why is saturated fat bad for you?

A

It clogs your arteries?

42
Q

Normal water intake?

A

Between 2000 and 3000

43
Q

What are water soluble vitamins?

A

Not stored in the body and must betaken into the body on daily basis (ex. Vitamin B &C)

44
Q

What are fat soluble vitamins?

A

Excess will be stored on the body, danger of toxicity with excess supplements; (ex. Vitamins DAKE)

45
Q

What factors influence nutrition?

A

Growth spurts, pregnancy, aging, gender, culture, lifestyle, medications, health, alcohol, psychosocial

46
Q

What is a good indicator for malnutrition?

A

Decreased levels of serum albumin (low protein level)

47
Q

What are the tools for diet history?

A

24 hours food recall, food frequency records, food diary

48
Q

How to assess for malnutrition (clinical signs)

A

Skin, nails, hair, eyes, lips, tongue, gums, neuro, GI

49
Q

What is anorexia nervosa?

A

Extreme weight loss; muscle wasting; refusal to eat

50
Q

What is bulimia?

A

Gorging on calories and then vomiting, self induced

51
Q

What is clear liquid diet?

A

Not colorless, fruit juice-no pulp (apple juice okay), jello, chicken broth, coffee/tea, 7up

52
Q

What is full liquid diet?

A

Everything on clear plus pudding, ice cream, milk, custard

53
Q

What is pureed diet?

A

Blenderized, mostly cooked

54
Q

What is mechanical soft diet ?

A

Shredded, chopped, well-cooked veggies, bread, canned fruit

55
Q

What does NPO mean?

A

Nothing by mouth

56
Q

Methods to improve appetite?

A

Favorite foods, no heavy odors, oral hygiene, clean environment, small frequent meals, decrease stress, pain management

57
Q

How should you set up patient meal?

A

Food placement by the block

Fundamentals Of Nursing (9 decks)

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