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EPCC Nursing Foundations > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Define nutrients

A

organic+ inorganic
substances found in foods that are required for the body to function

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2
Q

Define nutritive value

A

nutrient content of a specific amount of food (no single food provides all essential nutrients)

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3
Q

What are the major functions of nutrition?

A
  1. Energy
  2. Structural material for body tissues (seen in wound healing after surgery)
  3. Regulating body processes
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4
Q

Describe macronutrients (grams) (essential nutrients)

A

Needed in large amounts:
water (important for survival)
carbohydrates
proteins
fats
some vitamins and minerals

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5
Q

Describe micronutrients (mg// mcg) (essential nutrients)

A

Needed in small amounts:
vitamins
minerals

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6
Q

Carbohydrates (CHO) are made up of what?

A

Sugar
Starch
Fiber

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7
Q

Energy providing nutrients are:

A

carbohydrates
fats
protein

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8
Q

Describe empty calories and provide an example

A

High in sugar and solid fat
Low in nutrients in relation to the calories they contain
Alcoholic beverages

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9
Q

Describe what simple sugars (carbohydrates) are

A

Monosaccharides
Disaccharides
-ose (glucose [easy to digest] , fructose, galactose)
Lactose (animal milk)

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10
Q

Provide examples of natural sugar (CHO)

A

fruits
sugar cane
sugar beets

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11
Q

Provide examples of process or refined sugars

A

table sugar
molasses
corn syrup

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12
Q

Describe starches

A

non sweet CHO
insoluble
polysaccharides

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13
Q

List examples of starches

A

grains
legumes [beans and peas]
potatoes
cereal
bread
flour
pudding

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14
Q

Describe what fiber is

A

cannot be digested by humans
keeps GI tract functioning effectively and helps eliminate waste

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15
Q

Where and what foods is fiber located?

A

On the outer layer of grains, bran, and in the skin, seeds, and pulp of many vegetables and fruit

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16
Q

Describe the chemicals in carbohydrate digestion

A

amylase (salivary and pancreatic)
enzymes
the desired end product is monosaccharides and absorbed by the small intestine

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17
Q

Describe what is happening in carbohydrate metabolism

A

metabolism is a major source of body energy
after eating, the body breaks down carbohydrates into glucose.
some glucose continue to circulate in the blood to mx blood levels and be ready to provide energy.
the other glucose is actually used as energy or stored.
Insulin helps transport glucose into the cells.

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18
Q

Describe what is occurring when carbohydrates are stored and coverted

A

Stored as glycogen (liver) or converted into fat
Glycogen [chief carbohydrate stored in the body especially in the liver and muscles where is stays on standby to get converted back into glucose]
Glucose that cant be stored as glycogen gets converted into fat,

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19
Q

Which essential amino acid (protein) has a role in the immune system?

A

Arginine (10th AA)
9 are necessary for tissue growth and mx

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20
Q

What type of amino acid can the body make?

A

Non-essential

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21
Q

What type of AA can the body NOT make?

A

Essential AA
These are essential to get into the diet.

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22
Q

Compete proteins include and what are examples?

A

Essential AA and non essential AA
meats
poultry
fish
dairy
eggs

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23
Q

Incomplete proteins and what are examples?

A

corn (incomplete) + beans (incomplete) = complete protein
eating two or more vegetables with small animal protein
rice + pork
cereal + milk
spaghetti + cheese

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24
Q

What is occurring during protein digestion and storage?

A

begins in stomach where pepsin breaks protein down
Most protein is digested in the small intestine
Pancreas secretes protein rocks (protein enzymes) like trypsin and peptidase [a protein]
Which can be synthesized into albumin and globulin
OR
transported into tissues to make protein for cell structures

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25
Describe what is occurring during protein metabolism?
Anabolism - building tissue from AA Catabolism (catastrophizing) - breaking down AA for energy or conversion to fat Nitrogen balance - measure of protein anabolism and catabolism (the net result of intake and loss of nitrogen)
26
What makes nitrogen balance?
when the N intake equals N output
27
What does a (-) N balance indicate?
the body is NOT getting enough protein
28
What makes up lipids?
Fats (solid at room temp) Oils (liquid at room temp) Fatty acids (saturated [butter] and unsat - [vegetable oil]) Glycerides (triad [triglycerides] butter, olive oil, corn oil) Cholesterol - produced by our body and we cant live without it
29
List examples where cholesterol (lipid) is found
milk egg yolk organ meats
30
What is occurring during lipid digestion
Begins in the stomach and digested in the small intestine by **bile and lipase (pancreatic and enteric)** SI and liver must convert into soluble compounds called lipoproteins
31
What is occurring during lipid metabolism
**Converting fat into usable energy** 1lb of fat = 3500 kcal
32
Describe vitamins (micronutrients)
Vitamins canNOt be made by the body Water soluble vitamins Fat soluble vitamins
33
List examples and explain what water soluble vitamins are
**B and C complex** B1 (thiamine) B2 (riboflavin) B3 (niacin) B6 (pyridoxine) B9 (folic acid) B12 (biotin) The body cannot store water soluble vitamins. A daily supply is needed.
34
List examples of fat soluble vitamins
ADEK (all dogs eat [fat soluble] kibble] which can be stored by the body
35
What is a risk with minerals (micronutrient)
low iron low bone calcium
36
What are common problems associated with mineral nutrients?
iron deficiency - anemia loss of bone calcium - osteoporosis
37
For oral nutrition what is the energy after carbs, proteins, and fats are metabolized?
4 calories per (g) or CHO and protein 9 calories per (g) of fat
38
What is the term that described the expenditure of energy required to maintain body functions (to stay alive)
Resting Energy Expenditure
39
Where do you measure percent body fat?
waist circumference skin fold testing (triceps// most common)
40
Define BMR
The rate at which the body metabolizes food to mx energy when awake and at rest
41
What is the range of a normal BMI?
18.5 - 24.9
42
What is the range of an overweight BMI?
25 - 29.9
43
What is the range of an obese BMI?
30 - 35
44
What is extreme obesity?
40+ BMI
45
Why do mean need more calories and women need more iron (factors that effect nutrition)
Men need more calories because of their body composition Women need more calories due to reproduction
46
Religious practices are a factors effecting nutrition how
Judaism and Islam = no pork Catholics = no meat on certain days (Ash Wednesday / Good Friday/ Lent)
47
Which meds cause constipation (factors that effect nutrition)
Morphine Thiazide diuretic Antihypertensive
48
Which meds cause diarrhea (factors that effect nutrition)
Thiazide diuretic Antihypertensive Antineoplastics **chemotherapy - diarrhea + oral ulcer + bleeding**
49
Milk affects which two medications
hinders tetracycline [has to be taken on an empty stomach to be affective] and enhances erythromycin (antibiotic)
50
What nutrition concerns are related to the young adult
the need for teaching concerned about calcium intake and obesity
51
What is the nutrition concern for middle adults?
Protein + Calcium
52
List pt nutrition teaching topics for the older adult
Including each food group on MyPlate Reduce caloric intake (due to decreased activity) Reduce fat consumption Use leaner meats - needs to be sufficient [4-6oz / day] Low fat milk and cheese Limit salad dressing/ butter Reduce empty calories - eat fruit and pudding rather than pastry and cookies Reduce sodium (HTN / cardiac problems) Need adequate calcium Need adequate vitamin D Needs adequate iron Fiber rich foods
53
Potential problems with older adults
Some foods interact with their medications (vitamin K + coumadin) Some meds increase or decrease appetite Need to consult PCP before changing their diet significantly Certain tablets shouldnt be crushed and given by mouth or gtube Aspiration and safety are a priority Use chin tuck method for pts with dysphagia Use foods of prescribed consistency Focus on pt food preferences Make meal time positive and social
54
Dietary guidelines for americans
Shift to plant based (veggies, grains, fruits) Reduce foods with added sugars and solid fat Engauge in regular activity Consume foods with vitamin D, Ca, potassium and fiber < 2300 Na/ day 20% - 35 % total fat intake of total calories, < 10% of saturated fatty acids < 300 mg cholesterol
55
Vegetarian diets need complete proteins (or complementary foods) to make a nutritionally sound diet, these foods
grains + legumes + nuts and seeds any type of beans + corn almonds cashew pecan whole wheat oat/ corn meal
56
Lact-ovo meaning
will eat milk and eggs
57
True or false: obese pts (BMI > 30) can be undernourished in certain nutrients?
True
58
List signs of undernutrition
inadequate food intake weight loss weakness delayed wound healing
59
List the components of a nutritional assessment
**Anthropometric data** (H&W / BMI / tape testing - triceps skin fold) **Biochemical data** (Hgb albumin lymphocyte) **Clinical data** (skin hair nails activity level) **Dietary data** (food frequency record)
60
Risk factors for nutritional problems
diet hx (budget, chewing / swallowing difficulties, physical disabilities) medical hx (chronic illness, GI problems fluid and electrolyte imbalance) Medical hx (anti-acid-depressant-inflammatory-hypertensive-neoplastic/ aspirin, laxatives)
61
Using the national screening tool, what are the nutritional assessment scores
0-2: Good! 3-5: Moderate nutritional risk 6 and above: High nutritional risk
62
Unintentional weight loss or gain of ____ within____ months is a risk factor for nutritional problems
10% within 6 months.
63
Complementary foods are
beans and corn
64
List problems associated with nutrition in older adults
difficulty chewing lowered glucose tolerance decreased social interaction loss of appetite, smell and taste limited income difficulty sleeping
65
Which two labs help determine nitrogen balance?
Urinary nitrogen and creatine
66
What are signs associated with malnutrition
dry flakey skin brittle nails and dry hair red cracks at the edge of the mouth swollen beefy tongue c/d/v/a decreased reflexes underdeveloped muscles swollen and inflamed gums
67
List foods in a clear liquid diet
**gives calories but is inadequate** coffee (regular + decaf) tea fat free broth soda (carbonated bevies) Clear fruit juice (apple, cran, grape) Popcicles Gelatin sugar/ honey hard candy
68
List foods on full liquid diet
**liquid at body temperature** Milk pudding custard ice cream / sherbet veggie juices refined cereals / strained cereals cream / butter/ margarine eggs smooth peanut butter yogurt
69
List foods on a soft diet
**easily chewed foods** lean meat (fish / poultry) spaghettie sauce with ground meat over pasta chopped veggies / (soft) mashed and sweet potatoes/ avocado cooked or canned fruits applesauce soft cake bread puddng
70
Nurses are the first to notice this
dysphagia (difficulty swallowing)
71
What is IDDSI and what is the importance?
International Dysphagia Diet Standardization Initiative Describes and ranks textures of foods and thickened liquids for people with dysphagia for all ages, care settings and cultures
72
Gastric contents are which pH
pH1-5
73
a pH 6 or higher indicates
lower intestinal tract
74
At what rate do you pass the tube with each swallow?
2-4 inches or 5-10cm
75
Timeframe of cyclic feeding
continuous but less than 24 hours
76
Timeframe for open system (open top container with no more than 4 hours of reconstituted formulat)
bag + tubing replaced in 24 hours
77
Timeframe of closed system (prefilled container than is spiked and sterile)
can be hung for 48 hours (2 days)
78
How often is NGT equipment changed?
q 24 h
79
How frequently are bowel sounds assessed before each feeding or continuous feeding
q4-8hrs

EPCC Nursing Foundations (43 decks)

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