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Module 9: Promoting Physiological Health > Nutrition > Flashcards

Nutrition Flashcards

1
Q

_ is the sum of all the interactions between an organism and the food it consumes.

A

Nutrition

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2
Q

_ are organic and inorganic substances found in foods that are required for body functioning.

A

Nutrients

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3
Q

Foods differ greatly in their _ (the nutrient content of a specified amount of food), and no one food provides all essential nutrients.

A

nutritive value

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4
Q

Carbohydrates, fats, protein, minerals, vitamins, and water are referred to as _, because they are needed in large amounts (e.g.,hundreds of grams) to provide energy

A

macronutrients

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5
Q

_ are those vitamins and minerals that are required in small amounts (e.g., milligrams or micrograms) to metabolize the energy-providing nutrients.

A

Micronutrients

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6
Q

_ are composed of the elements carbon (C), hydrogen (H), and oxygen (O).

A

Carbohydrates

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7
Q

Two basic types of Carbohydrates: simple carbohydrates () and complex carbohydrates ( and _).

A

sugars
starches and fiber

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8
Q

_ are biologic catalysts that speed up chemical reactions.

A

Enzymes

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9
Q

_ is a major source of body energy.

A

Carbohydrate metabolism

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10
Q

Carbohydrates are stored either as _ or as _. _ is a large polymer (compound molecule) of glucose.

A

glycogen
fat
Glycogen

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11
Q

Amino acids, organic molecules made up primarily of carbon, hydrogen, oxygen, and nitrogen, combine to form _.

A

proteins

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12
Q

Amino acids are categorized as _ or _.

A

essential
nonessential

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13
Q

_ are those that cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet.

A

Essential amino acids

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14
Q

_ are those that the body can manufacture.

A

Nonessential amino acids

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15
Q

_ contain all of the essential amino acids plus many nonessential ones.

A

Complete proteins

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16
Q

_ lack one or more essential amino acids (most commonly lysine, methionine, or tryptophan) and are usually derived from vegetables.

A

Incomplete proteins

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17
Q

Protein metabolism includes three activities:

A

anabolism (building tissue), catabolism (breaking down tissue), and maintaining nitrogen balance.

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18
Q

_ are organic substances that are greasy and insoluble in water but soluble in alcohol or ether.

A

Lipids

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19
Q

_ are lipids that are solid at room temperature; _ are lipids that are liquid at room temperature

A

Fats
oils

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20
Q

_, made up of carbon chains and hydrogen, are the basic structural units of most lipids.

A

Fatty acids

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21
Q

_ are those in which all carbon atoms are filled to capacity (i.e., saturated) with hydrogen; an example is butyric acid, found in butter.

A

Saturated fatty acids

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22
Q

An _ is one that could accommodate more hydrogen atoms than it currently does.

A

unsaturated fatty acid

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23
Q

Fatty acids with one double bond are called _; those with more than one double bond (or many carbons not bonded to a hydrogen atom) are _.

A

monounsaturated fatty acids
polyunsaturated fatty acids

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24
Q

, the simple lipids, are the most common form of lipids.

A

Glycerides

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25
Q

_ (which have three fatty acids) account for more than 90% of the lipids in food and in the body.

A

Triglycerides

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26
Q

_ is a fatlike substance that is both produced by the body and found in foods of animal origin.

A

Cholesterol

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27
Q

For these reassembled products to be transported and used, the small intestine and the liver must convert them into soluble compounds called _. _ are made up of various lipids and a protein.

A

lipoproteins

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28
Q

Converting fat into usable energy occurs through the use of the enzyme hormone-sensitive _, which breaks down triglycerides in adipose cells, releasing glycerol and fatty acids into the blood.

A

lipase

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29
Q

A _ is an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes.

A

vitamin

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30
Q

_ include C and the B-complex vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacin or nicotinic acid), B6 (pyridoxine), B9 (folic acid), B12 (cobalamin), pantothenic acid, and biotin.

A

Water-soluble vitamins

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31
Q

_ include A, D, E, and K.

A

Fat-soluble vitamins

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32
Q

_ are found in organic compounds, as inorganic compounds, and as free ions.

A

Minerals

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33
Q

_ are those that people require daily in amounts over 100 mg.

A

Macrominerals

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34
Q

_ are those that people require daily in amounts less than 100 mg.

A

Microminerals

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35
Q

_ is the relationship between the energy derived from food and the energy used by the body.

A

Energy balance

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36
Q

The amount of energy that nutrients or foods supply to the body is their _. A _ is a unit of heat energy.

A small calorie (c, cal) is the amount of heat required to raise the temperature of 1 gram of water 1 degree Celsius.

A large calorie (Calorie, kilocalorie [Kcal]) is the amount of heat energy required to raise the temperature of 1 gram of water 15 to 16 degrees Celsius and is the unit used in nutrition (although it is not universally capitalized).

In the metric system, the measure is the kilojoule (kJ). One Calorie (Kcal) equals 4.18 kilojoules.

A

caloric value
calorie

37
Q

The energy liberated from the metabolism of food has been determined to be:

A

• 4 Calories/gram (17 kJ) of carbohydrates
• 4 Calories/gram (17 kJ) of protein
• 9 Calories/gram (38 kJ) of fat
• 7 Calories/gram (29 kJ) of alcohol.

38
Q

_ refers to all biochemical and physiological processes by which the body grows and maintains itself.

A

Metabolism

39
Q

The _ is the rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest.

A

basal metabolic rate (BMR)

40
Q

_ is the amount of energy required to maintain basic body functions; in other words, the calories required to maintain life.

A

Resting energy expenditure (REE)

41
Q

_ is the optimal weight recommended for optimal health.

A

Ideal body weight (IBW)

42
Q

For people older than 18 years, the _ is an indicator of changes in body fat stores and whether a person’s weight is appropriate for height, and may provide a useful estimate of malnutrition.

A

body mass index (BMI)

43
Q

Factors Affecting Nutrition

A

Development
Sex
Ethnicity and Culture
Beliefs About Food
Personal Preference
Religious Practices
Lifestyle
Economics
Medications and Therapy
Health
Alcohol Consumption
Advertising
Psychological Factors

44
Q

Nutritional Variations Throughout The Life Cycle

A

Neonate to 1 year
Toddler
Preschooler
School-Age Child
Adolescent
Young Adult
Middle-Aged Adult
Older Adult

45
Q

A _ is a widespread but short-lived interest or a practice followed with considerable zeal.

A

fad

46
Q

The newborn infant is usually fed “_”. _ means that the child is fed when hungry rather than on a set time schedule.

A

on demand
Demand feeding

47
Q

_, or spitting up, during or after a feeding is a common occurrence during the first year.

A

Regurgitation

48
Q

At about 6 months of age, infants require iron supplementation to prevent _. _ is a form of anemia (decrease in red blood cells) caused by inadequate supply of iron for synthesis of hemoglobin.

A

iron deficiency anemia

49
Q

Parents should be warned that having the bottle in bed could lead to _.

A

bottle mouth syndrome

50
Q

_ is an uncontrollable compulsion to consume enormous amounts of food (binge) and then expel it by self-induced vomiting or by taking laxatives (purge).

A

Bulimia

51
Q

_ is characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in individuals who continue to believe they are fat.

A

Anorexia nervosa

52
Q

The _ is a graphic aid developed by the USDA as a guide in making daily food choices.

A

Food Guide Pyramid

53
Q

_ is commonly defined as the lack of necessary or appropriate food substances, but in practice includes both undernutrition and overnutrition.

A

Malnutrition

54
Q

_ refers to a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue.

A

Overnutrition

55
Q

A person is said to be _ when the BMI is between 25 and 29.9 kg/m2 and _ when the BMI is >30 kg/m2 (National Heart, Lung, and Blood Institute, n.d.).

A

overweight
obese

56
Q

_ refers to an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food.

A

Undernutrition

57
Q

_, seen in starving children of underdeveloped countries, is now also recognized as a significant problem of clients with long-term deficiencies in caloric intake (e.g., those with cancer and chronic disease).

A

Protein-calorie malnutrition (PCM)

58
Q

_ are noninvasive techniques that aim to quantify body composition.

A

Anthropometric measurements

59
Q

A _ is performed to determine fat stores.

A

skinfold measurement

60
Q

The _ is a measure of fat, muscle, and skeleton.

A

mid-arm circumference (MAC)

61
Q

The _ is then calculated by using reference tables or by using a formula that incorporates the TSF and the MAC.

A

mid-arm muscle area (MAMA)

62
Q

For a _, the nurse asks the client to recall all of the food and beverages the client consumes during a typical 24-hour period when at home.

A

24-hour food recall

63
Q

A _ is a checklist that indicates how often general food groups or specific foods are eaten.

A

food frequency record

64
Q

A _ is a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3 to 7 days.

A

food diary

65
Q

A _ is a comprehensive time-consuming assessment of a client’s food intake that involves an extensive interview by a nutritionist or dietitian.

A

diet history

66
Q

This diet is limited to water, tea, coffee, clear broths, ginger ale, or other carbonated beverages, strained and clear juices, and plain gelatin.

A

Clear liquid diet

67
Q

Diet This diet contains only liquids or foods that turn to liquid at body temperature, such as ice cream

A

Full Liquid

68
Q

The _ is easily chewed and digested. It is often ordered for clients who have difficulty chewing and swallowing.

A

soft diet

69
Q

The _ is a modification of the soft diet. Liquid may be added to the food, which is then blended to a semisolid consistency.

A

pureed diet

70
Q

_ is ordered when the client’s appetite, ability to eat, and tolerance for certain foods may change.

A

“Diet as tolerated”

71
Q

Many special diets may be prescribed to meet requirements for disease processes or altered metabolism. For example, a client with diabetes mellitus may need a diet recommended by the American Diabetes Association, an obese client may need a calorie-restricted diet, a cardiac client may need sodium and cholesterol restrictions, and a client with allergies will need a hypoallergenic diet.

A

Modification for Disease

72
Q

Some clients may have no difficulty with choosing a healthy diet, but be at risk for nutritional problems due to dysphagia. These clients may have inadequate solid or fluid intake, be unable to swallow their medications, or aspirate food or fluids into the lungs—causing pneumonia.

A

Dysphagia

73
Q

Alternative feeding methods that ensure adequate nutrition include _ (through the GI system) methods. _, also referred to as _, is provided when the client cannot ingest foods or the upper GI tract is impaired and the transport of food to the small intestine is interrupted.

A

enteral
Enteral nutrition (EN)
total enteral nutrition (TEN)

74
Q

_ and _ devices are used for long-term nutritional support, generally more than 6 to 8 weeks.

A

Gastrostomy
jejunostomy

75
Q

A _ or _ is created by using an endoscope to visualize the inside of the stomach, making a puncture through the skin and subcutaneous tissues of the abdomen into the stomach, and inserting the PEG or PEJ catheter through the puncture.

A

percutaneous endoscopic gastrostomy (PEG)

percutaneous endoscopic jejunostomy (PEJ)

76
Q

A rare but potentially fatal complication of tube feeding is _—a combination of fluid and electrolyte shifts that can occur after a lengthy period of malnutrition or starvation.

A

refeeding syndrome

77
Q

_, also referred to as _ or _, is the IV infusion of dextrose, water, fat, proteins, electrolytes, vitamins, and trace elements. Because TPN solutions are hypertonic (highly concentrated in comparison to the solute concentration of blood), they are injected only into high-flow central veins, where they are diluted by the client’s blood.

A

Parenteral nutrition
total parenteral nutrition (TPN)
intravenous hyperalimentation

78
Q

Nutrients serve three basic purposes:

A

forming body structures (such as bones and blood),
providing energy, and
helping to regulate the body’s biochemical reactions.

79
Q

The two most accurate methods of confirming GI tube placement are _ and _.

A

radiographs
pH testing of aspirate

80
Q

Which of the following nursing diagnoses is most appropriate for a client with a body mass index (BMI) of 35?
1. Imbalanced Nutrition: Less Than Body Requirements
2. Obesity
3. Overweight
4. Deficient Knowledge

A

Answer: 2. Rationale: A BMI of 30 to 40 indicates moderate to severe obesity. A BMI of less than 18.5 indicates underweight (option 1). The nursing diagnosis of Overweight is defined by a BMI of 25–29.9. (option 3). There is no evidence to support a diagnosis of Deficient Knowledge (option 4). Cognitive Level: Applying. Client Need: Health Promotion and Maintenance. Nursing Process: Diagnosing. Learning Outcome: 47-13.

81
Q

An adult reports usually eating the following each day: 3 cups dairy, 2 cups fruit, 2 cups vegetables, 5 ounces grains, and 5ounces meat. The nurse would counsel the client to:
1. Maintain the diet; the servings are adequate.
2. Increase the number of servings of dairy.
3. Decrease the number of servings of vegetables.
4. Increase the number of servings of grains.

A

Answer: 4. Rationale: This client needs more grains in the diet. The client should have 6 to 7 oz grains per day, 3 cups/week dark green vegetables, 2 cups/week orange vegetables, 3 cups/week legumes, 3 cups/ week starchy vegetables, 1.5 to 2 cups fruit per day, 5 to 6 oz meat and beans per day, and 3 cups milk, yogurt, and cheese per day. Cognitive Level: Applying. Client Need: Health Promotion and Maintenance. Nursing Process: Planning. Learning Outcome: 47-5.

82
Q

Which of the following are allowed on a full liquid diet? Select all that apply.
1. Scrambled eggs
2. Chocolate pudding
3. Tomato juice
4. Hard candy
5. Mashed potatoes
6. Cream of Wheat cereal
7. Oatmeal cereal
8. Fruit “smoothies”

A

Answer: 2, 3, 4, 6, and 8. Rationale: A full liquid diet contains only liquids or foods that turn to liquid at body temperature. Pudding, juices, hard candy, Cream of Wheat cereal, and fruit smoothies are permitted on a full liquid diet. Scrambled eggs (option 1), mashed potatoes (option 5), and oatmeal cereal (option 7) are not permitted until the client advances to a soft diet. Cognitive Level: Applying. Client Need: Physiological Integrity. Nursing Process: Implementation. Learning Outcome: 47-9.

83
Q

What is the best indication of proper placement of a nasogastric tube in the stomach?
1. Client is unable to speak.
2. Client gags during insertion.
3. pH of the aspirate is less than 5.
4. Fluid is easily instilled into the tube.

A

Answer: 3. Rationale: Gastric secretions are acidic as evidenced by a pH of less than 6. If the tube were improperly placed in the client’s airway, speaking would usually be impaired (option 1). Gagging during insertion is common and does not indicate that the tube is in the stomach (option 2). Ability to easily instill fluid into the tube does not relate to its placement. The lungs would offer no resistance to the flow of liquid (option 4). Cognitive Level: Analyzing. Client Need: Physiological Integrity. Nursing Process: Evaluation. Learning Outcome: 47-10a.

84
Q

What is the proper technique with gravity tube feeding?
1. Hang the feeding bag 1 foot higher than the tube’s insertion point into the client.
2. Administer the next feeding only if there is less than 25 mL of residual volume from the previous feeding.
3. Place client in the left lateral position.
4. Administer feeding directly from the refrigerator.

A

Answer: 1. Rationale: For proper flow, the feeding container hangs 1 foot above the tube insertion. Feedings may be administered if there is less than 90 to 100 mL of residual volume (unless agency policy specifies otherwise) (option 2). To prevent or reduce the risk of aspiration, the client should be placed in Fowler’s position during feeding (option 3). The feeding should be warmed to room temperature before administration to decrease cramping and diarrhea (option 4). Cognitive Level: Applying. Client Need: Physiological Integrity. Nursing Process: Implementation. Learning Outcome: 47-10c.

85
Q

A 55-year-old female is about 9 kg (20 lb) over her desired weight. She has been on a “low-calorie” diet with no improvement. Which statement reflects a healthy approach to the desired weight loss? “I need to:
1. Increase my exercise to at least 30 minutes every day.”
2. Switch to a low-carbohydrate diet.”
3. Keep a list of my forbidden foods on hand at all times.”
4. Buy more organic and less processed foods.”

A
  1. Answer: 1. Rationale: The Dietary Guidelines recommend 30 minutes of physical activity on most days of the week to achieve optimal weight. Some individuals benefit from a low-carbohydrate diet, but no particular diet is the solution for all individuals (option 2). A reasonable diet emphasizes balance and portion control rather than forbidding or requiring any specific foods (option 3). Fresh and chemical-free foods may be healthier than preserved foods but do not automatically assist with weight loss (option 4). Cognitive Level: Analyzing. Client Need: Health Promotion and Maintenance. Nursing Process: Evaluation. Learning Outcome: 47-8.
86
Q

An older Asian client has mild dysphagia from a recent stroke. The nurse plans the client’s meals based on the need to:
1. Have at least one serving of thick dairy (e.g., pudding, ice cream) per meal.
2. Eliminate the beer usually ingested every evening.
3. Include as many of the client’s favorite foods as possible.
4. Increase the calories from lipids to 40%.

A

Answer: 3. Rationale: Always inquire into the client’s favorite foods when planning a diet. Dairy may not be indicated for this client due to the high incidence of lactose intolerance in individuals of Asian heritage (option 1). Beer can be a source of calories and, in moderation, is not harmful, and may maintain the client’s satisfaction with the dietary changes. The nurse will need to assess the ability to swallow beer safely, however (option 2). Calories from lipid sources should be kept below 35% and, when enhanced wound healing is indicated (not so with a stroke), increased protein and carbohydrates are needed rather than fats (option 4). Cognitive Level: Applying. Client Need: Health Promotion and Maintenance. Nursing Process: Planning. Learning Outcome: 47-9.

87
Q

Two months ago a client weighed 195 pounds. The current weight is 182 pounds. Calculate the client’s percentage of weight loss and determine its significance.
1. % weight loss
2. Not significant
3. Significant weight loss
4. Severe weight loss

A

Answer: This client has lost 13 pounds which is 6.7%: (195 – 182)/195. If the weight loss has been steady during the past 2 months, that would indicate a 3.3% loss per month. Less than 5% loss in 1 month is not significant, but if this loss continues, the client will reach a 10% loss in 3 months, which is a severe loss. A more detailed assessment is indicated to determine the client’s nutritional status. Cognitive Level: Applying. Client Need: Health Promotion and Maintenance. Nursing Process: Assessment. Learning Outcome: 47-6; 47-7; 47-8.

88
Q

Which of the sites on the diagram below indicates the correct location for the tip of a small-bore nasally placed feeding tube?
Gastrointestinal tract

A

Answer: 2. Rationale: A small-bore nasal feeding tube tip is most commonly placed in the stomach. Option 1 indicates the esophagus. A tube tip placed there can lead to aspiration. Option 3 indicates the postpyloric duodenum. Small-bore nasal tubes can be advanced to this location if desired but such a placement is less common than gastric placement. Option 4 indicates the jejunum where feeding tubes can be placed but usually not from a nasally placed tube. Cognitive Level: Understanding. Client Need: Physiological Integrity. Nursing Process: Evaluation. Learning Outcome: 47-10a.

89
Q

Which of the following meals would the nurse recommend to the client as highest in calcium, iron, and fiber?
1. 3 ounces cottage cheese with 1/3 cup raisins and 1banana
2. 1/2 cup broccoli with 3 ounces chicken and 1/2 cup peanuts
3. 1/2 cup spaghetti with 2 ounces ground beef and 1/2 cup lima beans plus 1/2 cup ice cream
4. 3 ounces tuna plus 1 ounce cheese sandwich on whole-wheat bread plus a pear

A

Answer: 4. Rationale: 3 ounces tuna + 2 slices whole wheat bread = 3.1 mg Fe; 1 ounce cheese = ˜200 mg Ca2+; pear = 4.2 g fiber. Option 1: 1/3 cup raisins = 1.75 mg Fe; 3 ounces cottage cheese = 90 mg Ca2+; 1 banana = 2.1 g fiber. Option 3: 1/2 cup spaghetti + 2 ounces ground beef = 2.3 mg Fe; 1/2 cup ice cream = 97 mg Ca2+; 1/2 cup lima beans = 3.2 g fiber. Option 2: 3 ounces chicken + 1/2 cup peanuts = 2.9 mg Fe; 1/2 cup broccoli ˜158 mg Ca2+; 1/2 cup broccoli = 2.4 g fiber. Cognitive Level: Applying. Client Need: Health Promotion and Maintenance. Nursing Process: Implementation. Learning Outcome: 47-1.

Module 9: Promoting Physiological Health (7 decks)

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