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Adult I > Nutrition > Flashcards

Nutrition Flashcards

1
Q

macrobiotic diet

A

a whole-foods diet based on locally grown plants with occasional fish or seafood

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2
Q

Yom Kippur

A

24 hour fast

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3
Q

halal

A

foods permitted to eat according to Islamic faith

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4
Q

haram

A

foods prohibited according to Islamic faith

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5
Q

ahisma

A

not harming living creatures (Hinduism and Buddhism)

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6
Q

myalgia

A

muscle aches and pain

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7
Q

norovirus manifestions

A

-projectile vomiting
-fever
-myalgia
-watery diarrhea
-headache

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8
Q

food allergies pathophysiology

A

initiate release of serotonin and histamine

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9
Q

high vitamin K foods

A

-dark green vegetables
-eggs
-carrots

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10
Q

food intolerances

A

do not occur consistently, depend on amount of food eaten

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11
Q

perishables

A

do not leave at room temperature for more than 2 hours (1 hour if the temperature is 90 degrees Fahrenheit/ 32 Celsius)

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12
Q

glycogen

A

stored carbohydrate energy source found in the liver and muscles. Available in limited supply, as a backup

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13
Q

carbohydrate cal:gram ratio

A

4 cal/g of energy

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14
Q

corn syrup

A

monosaccharide, glucose

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15
Q

fructose

A

fruits

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16
Q

galactose

A

monosaccharide found in milk

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17
Q

lactose

A

disaccharide found in milk sugar

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18
Q

fructose

A

monosaccharide found in fruits

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19
Q

glucose

A

monosaccharide found in corn syrup

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20
Q

sucrose

A

disaccharide found in table sugar

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21
Q

maltose

A

disaccharide found in malt sugar

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22
Q

polysaccharides

A

grains, whole grains, legumes, root vegetables, fruits, vegetables

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23
Q

complete protein

A

has all 9 essential amino acids, from animal sources and soy

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24
Q

water-soluble vitamins

A

B-complex and C

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25
Q

macrocytic anemia

A

when bone marrow produces abnormally large red blood cells
-megaloblastic
-non-megaloblastic

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26
Q

vitamin B6 sources

A

meats, grains, legumes

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27
Q

phospholipids

A

e.g. lecithin

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28
Q

pellagra

A

manifestations include sun-sensitive skin lesions. niacin/ B3 deficiency

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29
Q

glossitis

A

smooth/swollen red tongue. riboflavin/ B2 deficiency

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30
Q

beriberi

A

ataxia, confusion, anorexia, tachycardia. common in alcoholics

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31
Q

fat-soluble vitamins

A

Vitamins A,D,E,K

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32
Q

scurvy

A

severe vitamin C deficiency

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33
Q

Warfarin

A

anticoagulant

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34
Q

prealbumin

A

thyroxine-binding protein. a measure used to assess critically ill people who are at risk for malnutrition

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35
Q

prealbumin expected reference range

A

15-36 mg/dL

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36
Q

blood urea nitrogen reference range

A

10-20 mg/dL

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37
Q

PN allergy assessment (if lipids prescribed)

A

soybeans, safflower, eggs

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38
Q

dysphagia

A

difficulty swallowing. high-Fowler’s position helps

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39
Q

hypokalemia

A

dysrhythmias, muscle cramps, confusion

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40
Q

hyperkalemia

A

dysrhythmia, muscle weakness, irritability, confusion, numbness in extremities

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41
Q

intrinsic factor

A

helps the body absorb vitamin B12

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42
Q

Crohn’s disease

A

a malabsorption syndrome, regional enteritis. A chronic inflammatory bowel disease (IBD) with periods of exacerbation and remission

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43
Q

caffeine

A

stimulates the heart and increases heart rate. Avoid after an MI!

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44
Q

folic acid sources

A

green leafy veggies, seeds, OJ, citrus fruits, nuts

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45
Q

high-fat foods

A

difficult to digest

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46
Q

high-fat foods

A

difficult to digest

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47
Q

dumping syndrome

A

stuff moves from stomach to small intestine too quickly

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48
Q

colon

A

absorbs large amounts of fluid, sodium and potassium

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49
Q

steatorrhea

A

oily stool, a clinical finding with celiac disease

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50
Q

ghrelin

A

hormone that decreases hunger

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51
Q

monosaccharides

A

simple carbohydrates like glucose, fructose, and galactose

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52
Q

disaccharides

A

simple carbohydrates like sucrose, lactose, and maltose

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53
Q

polysaccharides

A

complex carbohydrates like starch, fiber, and glycogen

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54
Q

energy-yielding nutrients

A

carbohydrates, fat, protein

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55
Q

carbohydrates acceptable range

A

45-65% of calories

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56
Q

average minimum amount (DRI) of carbohydrates to fuel the brain

A

130 g/day

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57
Q

carbohydrates

A

organic compounds composed of carbon, hydrogen, and oxygen. provide energy to the body and allow maximum functioning of brain and nervous system tissue

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58
Q

essential nutrients

A

nutrients that the body cannot manufacture

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59
Q

fiber needed daily

A

25 g/day females, 38 g/day males

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60
Q

incomplete proteins

A

generally from plant sources like legumes and peanut butter. don’t have all the amino acids

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61
Q

complete protein from plants through pairing

A

black beans with rice, hummus with crackers

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62
Q

essential fatty acids

A

like omega-3 and omega-6. they support blood clotting, blood pressure, inflammatory response

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63
Q

unsaturated fatty acids

A

usually from plant sources. includes monounsaturated and polyunsaturated

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63
Q

sterols

A

e.g. cholesterol. (Not an essential nutrient because the liver is able to produce enough to meet needs)

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64
Q

unsaturated fatty acids

A

usually from plant sources. includes monounsaturated and polyunsaturated

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65
Q

fats AMDR

A

20-35 % of total calories

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66
Q

cachetic state

A

wasting

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67
Q

very-low-density lipoproteins

A

carry triglycerides to the cells

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68
Q

low-density lipoproteins

A

carry cholesterol to the tissues. want this <130

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69
Q

high-density lipoprotein

A

move excess cholesterol from the cells to the liver for disposal. want this >60

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70
Q

lipids calorie profile

A

9 calories/gram of energy (densest form of stored energy)

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71
Q

vitamin C

A

ascorbic acid. healing and immune system function

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72
Q

vitamin C sources

A

citrus fruits (oranges and lemons)

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73
Q

vitamin C deficiency

A

scurvy, a hemorrhagic disease

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74
Q

thiamin

A

B1

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75
Q

riboflavin

A

B2

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76
Q

niacin

A

B3

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77
Q

pyridoxine

A

vitamin B6

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78
Q

vitamin B6 sources

A

meats, grains, legumes

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79
Q

cheilosis

A

cracks on lips and corners of mouth

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80
Q

duty of B-complex vitamins

A

metabolism

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81
Q

B-complex vitamin sources

A

usually include green leafy veggies and unprocessed grains

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82
Q

spina bifida

A

a fetal neural tube defect

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83
Q

anencephaly

A

a fetal neural tube defect

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84
Q

pernicious anemia

A

from a strict vegan diet
B12 deficiency, deficiency of vitamin B12

85
Q

intrinsic factor

A

needed to absorb vitamin B12 (someone will get pernicious anemia without intrinsic factor)

86
Q

cobalamin

A

vitamin B12

87
Q

retinol

A

vitamin A

88
Q

beta-carotene

A

vitamin A

89
Q

retinoids

A

active form of vitamin A

90
Q

xerophthalmia

A

dry eye

91
Q

vitamin A sources

A

carrots, apricots, squash, cantaloupe, yams

92
Q

vitamin D sources

A

fatty fish, eggs

93
Q

rickets

A

vitamin D deficiency

94
Q

osteomalacia

A

vitamin D deficiency

95
Q

minerals

A

inorganic compounds

96
Q

7 major minerals

A

calcium, phosphorous, sodium, potassium, magnesium, chloride, sulfur

97
Q

electrolytes

A

electrically-charged minerals

98
Q

major electrolytes

A

sodium, potassium, chloride

99
Q

vitamin K function

A

assists in blood clotting

100
Q

potassium function

A

muscle action, maintains fluid volume inside cells

101
Q

thyroid function tests

A

indirectly measures BMR

102
Q

megaloblastic macrocytic anemia

A

vitamin B12 and/or vitamin B9 (folate) deficiency

103
Q

sodium duties

A

digestion, acid-base-balance, intra- & extracellular fluid balance

104
Q

sodium sources

A

table salt, added salts, processed foods

105
Q

hypochloremia

A

(rare) muscle cramps, anorexia

106
Q

hyperchloremia

A

vomiting

107
Q

calcium duties

A

bone/tooth formation, blood pressure & clotting, nerve transmission

108
Q

calcium sources

A

dairy, broccoli, kale, fortified grains

109
Q

hypocalcemia

A

Tetany, positive Chvostek’s and Trousseau’s signs, osteoporosis (adults), poor growth (kids)

110
Q

hypercalcemia

A

constipation, renal stones, lethargy, depressed deep tendon reflexes

111
Q

magnesium duties

A

bone formation, catalyst for enzyme reactions, smooth musle relaxation

112
Q

magnesium sources

A

green leafy vegetables, nuts, whole grains, tuna, halibut, chocolate

113
Q

hypomagnesemia

A

weakness, dysrhythmias, convulsions, increased blood pressure, anorexia

114
Q

hypermagnesemia

A

diarrhea, nausea, muscle weakness, hypotension, bradcycardia, lethargy

115
Q

hypermagnesemia nursing actions

A

follow seizure precautions, LOC and VS

116
Q

hypophosphatemia

A

deficient phosphorous

117
Q

hypophosphatemia etiology

A

evaluate the use of antacids and the use of alcohol

118
Q

calcium nursing actions

A

monitor ECG and respiratory status. give PO tabs with vitamin D

119
Q

excess calcium

A

constipation, renal stones,

120
Q

sources of iron

A

meat, poultry, fish, tofu, whole grains

121
Q

goiter

A

not enough iodine and thyroid gland enlarges

122
Q

thyrotoxicosis

A

too much iodine

123
Q

sources of iodine

A

seafood

124
Q

phytonutrients/phytochemicals

A

occur naturally in plants

125
Q

fluorosis

A

toxicity from fluoride. itching and chest pain

126
Q

calcified body tissue

A

bones and teeth

127
Q

“insensible losses” of water

A

1000 mL lost from breathing, sweating, and pooping

128
Q

basal metabolic rate (BMR)

A

energy used for heartbeat, circulation, breathing, maintaining body temperature. After a 12 hr fast

129
Q

RMR (resting metabolic rate)

A

energy used for heartbeat, circulation, breathing, maintaining body temperature (without 12 hr fast)

130
Q

catabolic illness

A

surgery, extensive burns

131
Q

extensive burns nursing action

A

give Px more calories

132
Q

post surgery nursing action

A

give Px more calories and protein

133
Q

catabolism

A

releases energy

134
Q

omega-3 fatty acids

A

fish, flaxseed, soy beans, canola, walnuts

135
Q

homocysteine

A

an amino acid. elevated levels can increase risk of CHD

136
Q

lean meats

A

turkey, chicken

137
Q

liquid oils

A

olive or canola

138
Q

potassium sources

A

apricots, bananas, tomatoes, avocadoes, potatoes, whole grains, cantaloupe

139
Q

hypertension

A

sustained elevation in blood pressure greater than or equal to 130/80 mmHg

140
Q

intrinsic factor

A

a protein that helps the body absorb vitamin B12

141
Q

hemoglobin

A

the oxygen-carrying component of blood

142
Q

most common nutritional disorder in the world

A

iron deficiency anemia

143
Q

sources of B12

A

fish, meat, poultry, eggs, milk

144
Q

evidence of fluid overload

A

edema and weight gain more than 1 kg/day

145
Q

clear liquid diet

A

-no residue
-liquid at room temperature (like jello, popsicles, broth, black coffee, plain tea)

might be after a surgery

146
Q

full liquid diet

A

-liquid at room temperature
-with residue (ice cream)
-milk drinks
-vegetables juices

147
Q

blenderized/ pureed liquid diet

A

aka pudding diet, for ppl with chewing or swallowing restrictions (may be aged person or post jaw surgery)

148
Q

mechanical soft diet

A

easy to chew like canned fruits and softly cooked veggies

149
Q

dysphagia diet

A

level 1: pureed
level 2: mechanically altered
level 3: advanced

150
Q

clinical findings of malnutrition

A

-poor wound healing
-dry hair
-weak hand grips
-impaired coordination

151
Q

risk factors for osteoporosis

A

-inactivity
-family history
-cigarette smoking

152
Q

cruciferous veggies

A

cauliflower, broccoli, Brussels sprouts

153
Q

lactase

A

the enzyme that digests lactose into glucose and galactose

154
Q

lactose

A

the predominant sugar of milk

155
Q

sources of iron

A

meat, eggs, leafy greens, enriched breads, dried fruits

156
Q

heme iron

A

meat, fish, poultry

157
Q

non-heme iron

A

grains, legumes, vegetables

158
Q

thyroxine

A

the thyroid hormone that helps regulate metabolism

159
Q

sources of vitamin D

A

fatty fish, eggs

160
Q

sources of magnesium

A

tuna, halibut, chocolate, nuts

161
Q

hypertensive crisis

A
162
Q

foods high in tyramine

A

aged cheese (cheddar, Parmesan, Gouda), smoked meats, fried fish, overripe avocados, soy sauce, red wine, sliced ham

163
Q

MAOIs

A

-phenelzine
-selegiline

avoid foods high in tyramine!

164
Q

sources of phosphorus

A

meat, dairy, eggs, legumes, peas

165
Q

calcium deficiency

A
  • Chvostek’s sign
  • Trousseau’s sign
166
Q

energy from carbohydrates

A

4 cal/g

167
Q

energy from protein

A

4 cal/g

168
Q

energy from lipids

A

9 cal/g

169
Q

trace minerals/ micronutrients

A

-body needs less than 5g
-get 20 mg from diet daily

170
Q

9 trace elements

A

iron, iodine, zinc, copper, manganese, chromium, selenium, molybdenum, fluoride

171
Q

sources of potassium

A

potatoes, oranges, dried fruits, dried peas, tomatoes, avocados, whole grains, bananas, dairy, meats, broccoli

172
Q

vitamin C deficiency

A

scurvy, bleeding gums

173
Q

medications that increase BMR

A

-epinephrine
-levothyroxine
-ephedrine sulfate

174
Q

medications that decrease BMR

A

-opioids
-muscle relaxants
-barbiturates

175
Q

morphine

A

an opioid narcotic, decreases BMR

176
Q

Levothyroxine

A

treats hypothyroidism, increases BMR

177
Q

What increases BMR?

A

-lactation
-prolonged stress
-puberty

178
Q

What decreases BMR?

A

-malnutrition
- >60 yo

179
Q

pregnant-person diet

A

spinach, orange juice, liver, 600 mcg folic acid, meat, whole grains
(want high folate and iron and vitamin C and protein)

limit alcohol, no caffeine

180
Q

lactating-person diet

A
181
Q

renal diet

A

Restrictions:
-sodium
-potassium
-protein
-fluid

182
Q

cardiac diet

A

-low fat
-low sodium

183
Q

supplements for vegetarians

A

-vitamin A
-vitamin B12
-iron

184
Q

supplements for vegetarians

A

-vitamin A
-vitamin B12
-iron

185
Q

stomatitis/oral mucositis

A

swelling and sores in the mouth, avoid dry food like toast

186
Q

pectin-rich foods

A

increase bulk of the stool and lengthen time in the colon

187
Q

HIV-associated muscle wasting

A

-fever or other condition for 30 days
-diarrhea
-weight loss of 10% or more

188
Q

hypernatremia

A

often called water deficit, higher sodium concentration in blood because less water

189
Q

HbA1c level

A

goal for diabetic is 6.5-7%

190
Q

Somogyi phenomenon

A

fasting hyperglycemia that occurs in the morning in response to hypoglycemia during the night

191
Q

fluid volume excess

A

Px can develop cracks in lungs, shortness of breath, dyspnea

192
Q

Glycemic index

A

rates food based on how much they raise serum glucose

193
Q

sources of zinc

A

pinto beans

194
Q

pectin

A

a dietary fiber that helps to delay gastric emptying, apply to foods for people with dumping syndrome

195
Q

manifestations of hypoglycemia

A

-diaphoresis
-irritability
-tremors/weakness/shakiness
-headache
-confusion
-hunger
-tachycardia
-cool, pale skin
-blurred vision

196
Q

manifestations of hyperglycemia

A

-nausea
-vomiting
-acetone breath (fruity odor)
-rapid shallow breathing
-erythema

197
Q

pancreatitis

A

-increased glucose
-increased bilirubin

-decreased insulin
-decreased calcium

198
Q

chloride reference range

A

98-106 mEq/L

199
Q

glucose reference range

A

70-130 mg/dL

200
Q

cholesterol reference range

A

<200 mg/dL

201
Q

high-phosphorous foods

A

salmon, sunflower seeds

202
Q

adolescents needs more

A

-calcium
-iron

203
Q

calcium reference range

A

9.0-10.5 mg/dL

204
Q

WBC expected range

A

5000-10,000

205
Q

prothrombin reference range

A

11-12.5 seconds

206
Q

albumin reference range

A

3.5-5 g/dL

207
Q

Hgb reference range women

A

12-16 g/dL

208
Q

Hgb reference range men

A

14-18 g/dL

209
Q

manifestations of diabetic ketoacidosis

A

-fruity breath
-Kussmaul respirations
-excessive thirst
-orthostatic hypertension
-increased urination

210
Q

potassium reference range

A

3.5-5.0 mEq/L

211
Q

manifestations of refeeding syndrome

A

-acidosis
-fluid retention
-seizures

Adult I (1 decks)

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