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Nutrition Flashcards

0
Q

Metabolism

A

Total of all physical and chemical processes

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1
Q

Definition of Nutrition

A

Study of nutrients and how body utilizes the nutrients in food

Total of all processes involved in the taking in and utilization of food substances for proper growth functioning & maintenance of health

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2
Q

Catabolism

A

Process of breaking down, disintegrating, or tearing substances into simpler substances (breakdown of larger molecules into smaller ones)

Energy is often released during this process.

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3
Q

Anabolism

A

Building up, assimilation, or conversion of ingested substances

Synthesis of substances to form new, larger substances

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4
Q

Role of Organs of the GI Tract

A 
Digestion 
Absorption 
Metabolism 
Storage 
Elimination of nutrients
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5
Q

General good nutrition status:

A 
Alert
Responsive 
Sleeps well
Energetic 
Seldom ill
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6
Q

Good weight nutrition status:

A

Appropriate for:
Age
Height
Body build

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7
Q

Good skeleton nutrition status:

A

Good posture

No malformations

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8
Q

Good skin nutrition status:

A 
Good color 
Smooth 
Moist 
Good turgor 
No rashes 
Swelling
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9
Q

Good muscle nutritional status:

A

Firm

Good tone

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10
Q

Good nail nutritional status

A

Pink

Firm

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11
Q

Good eye nutritional status

A

Clear
Bright
Moist

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12
Q

Good hair nutritional status

A

Shiny

Smooth

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13
Q

Good elimination nutritional status:

A

Regular

Soft

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14
Q

General inadequate nutritional status:

A

Apathetic
Easily fatigued
Looks tired
Often ill

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15
Q

Inadequate weight nutritional status:

A

Overweight

Underweight

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16
Q

Inadequate skeleton nutritional status:

A

Poor posture

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17
Q

Inadequate skin nutritional status:

A

Rough
Dry
Pale
Poor turgor

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18
Q

Inadequate muscle nutritional status:

A

Flaccid

Poor tone

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19
Q

Inadequate nail nutritional status:

A

Brittle

Pale

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20
Q

Inadequate eye nutritional status:

A

Dull
Pale
Dry

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21
Q

Inadequate hair nutritional status:

A

Dull
Dry
Brittle

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22
Q

Inadequate elimination nutritional status:

A

Diarrhea

Constipation

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23
Q

Substances (chemical compounds) are needed for:

A

Growth, maintenance and repair of the body

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24
Basic functions of chemical compounds:
Provide energy Build/repair tissue Regulate body processes
25
Define essential nutrients
Nutrients our body cannot make in amounts necessary for good health Must obtain them through food
26
6 classes of essential nutrients:
``` Carbohydrates Fats Proteins Vitamins Minerals Water ```
27
Substances that are thought to protect cells from the damage caused by free radicals:
Antioxidants
28
Nitrogen Balance
When the body takes in more nitrogen than it excretes, to use excess nitrogen to build new tissue
29
Simple Carbs
One or two molecules of sugar that are absorbed and burned very quickly; they raise BG level, causing dumping of insulin, causing BG level to plummet
30
Essential Amino Acids
Cannot be made by the body and must be ingested through food
31
Complex Carbs
Are starches and fiber Made of long chains of 3 or more molecules of sugar Take longer to digest than shorter chains Help stabilize BG levels
32
Satiety
By slowing gastric emptying, satisfies hunger and leads to overall decrease in caloric intake
33
Estimated average dietary intake for active adolescent and young man:
2,400 calories
34
Adults 50+ should include food sources or supplements that are fortified with:
Crystalline form B12
35
Salivary amylase begins to break down:
Fat and simple carbs
36
Most absorption of nutrients occurs in the:
Duodenum and jejunum
37
The digestive enzymes needed to digest starches and proteins are released from the:
Liver Gallbladder Pancreas Small intestine
38
Nutrients absorbed into the bloodstream from the GI tract travel to the liver via the:
Portal vein
39
What individual requires the highest level of water intake for optimal health?
Nursing mothers
40
Protein is required by the body for:
Producing energy and heat Building new tissue Manufacturing hormones and enzymes Forming antibodies
41
Increasing your fiber intake too much too quickly can cause:
Excessive GI gas
42
The avg. adult needs how much fiber per day?
25-30 grams
43
Fat-soluble vitamins
A D E K
44
This nutrient cannot be digested and retain their original chemical identities in the body:
Minerals
45
Older children, active women, and sedentary men need how many calories a day?
2,000 calories
46
What should a healthy diet provide?
An adequate amount of each essential nutrient to support growth and development
47
What are the 3 things for a healthy diet?
Moderation, Variety, and Balance
48
Dietary Guidleines (6)
Eat a variety of food Balance what you take in with physical activity to maintain or improve weight Choose plenty of grain prodcuts, vegetables, and fruits Choose foods low in fat (especially saturated) Choose diet moderate in sugars, salt, and sodium Consume alcohol in moderation
49
What does DRI's stand for?
Dietary reference intakes
50
What are the 6 major components of labeling?
``` Food amount and energy content Macronutrient content Vitamin and Mineral content Daily reference value Health claims Labels for special needs ```
51
What are the components that are MANDATORY for food labels (6)?
``` Total calories Calories from fat Total fat Saturated fat Cholesterol Sodium ```
52
What are purines?
They help us break down uric acid
53
What is a Kilocalorie
Unit of measurement that specifies the heat energy in a particular amount of food Amount of heat required to raise temperature of 1 kg of water, 1 degree C Calorie values of energy nutrients
54
1g of carbohydrates yelds how many kcals?
4 kcals
55
1g of fat yields how many kcals?
9 kcals
56
1g of protein yeilds how many kcals?
4 kcals
57
The amount of energy (calories) a helathy individual needs depends on what?
``` Age Sex Weight Body composition Activity level ```
58
What is REE (resting energy expenditure)?
Most of the energy used in a typical day * Higher in men because of muscle mass * Younger adults need more due to growth * Pregnancy, lactation, and fever also affect REE
59
What are empty calories?
Foods that supply calories with few or no nutrients | ex: candy, soda, alcohol
60
How many calories does the average sedentary adult male need?
2000
61
How many calories does the average sedentary woman need?
1600
62
How many calories does a young child need?
1600
63
How many calories does the average active adult adolescent boy need?
2400
64
What does IBW stand for?
Ideal body weight
65
General body weight assessment for a woman
100 pounds for 5 ft of height, add five pounds for each additional inch
66
General body weight assessment for a man
106 pounds for 5 ft of height, add 6 pounds for each additional inch
67
What does BMI measure?
Weight in relationship to height
68
Underweight BMI classification
Less than 18.5
69
Healthy BMI classification
18.5-24.9
70
Overweight BMI classification
25-29.9
71
Obese BMI classification
30 or greater
72
Very obese BMI classification
>40
73
How is obesity determined?
In terms of BMI
74
Special nutritional considerations for infancy
Need a lot of calories for development Feed on demand (trust vs. mistrust) Double weight in first 6 months, usually triple in 1 year Introduction of solid food (usually at 6 months) Breast milk or iron fortified infant formula is generally recommended for 1 year Breast feeding should be encouraged Introducing solid food too early can increase risk for allergies and choking
75
When introducing solid foods, how should you do it?
Single ingredient foods should be chosen and introduced one at a time at weekly intervals
76
Special nutritional considerations for childhood
Permanent eating habits are formed If offered nutritious foods in pleasant surroundings, will most likely be adequately nourished Parents decide which foods to serve at what times and child decides what and how much to eat Need frequent small meals Fat is an important energy source
77
What is a clear liquid diet?
Liquids that are see-through (tea, coffee, clear broths, etc) Noniritating liquids, easily digested and absorbed and leaves little residue in the GI tract
78
Special nutritional considerations for adolescence
Snacking (diets of filled with kcal rich and nutrient poor snacks) Skipping meals Dietary inadequacies (include iron and calcium) May experiment with alcohol or drugs, which can have detrimental effects on nutrients
79
Common problems in adolescence
``` Anorexia nervosa Bulimia nervosa Obesity Poor bone growth Anemia ```
80
What is a good source of iron?
Raisins
81
Special nutrient consideratoins for early/middle adulthood
Need nutrient dense foods (dark green leafy vegetables) Calcium vitamin D Drink caffiene
82
What happens during early/middle adulthood?
Caloric requirements decrease Muscle and bone mass start declining Proportion of fat increases
83
Types of nutrient modification diets
Carbohydrate-controlled (for diabetics) Lactose-restriced diets HIgh and low fat diets Protein controlled diets (high and restricted) Gluten restricted diets Controlled mineral and electrolyte diets (sodium, calcium, phosphrous, potassium)
84
What can caffeine cause in children?
Hyperactive behavior
85
What should you limit intake of caffeine to?
300mg/day
86
Why are elderly at rsik of nutritional problems?
Physiologic, economic, and psychosocial changes
87
What are some changes as we age? | related to nutrition
Decreased ability to absorb nutrients | Difficulty swallowing
88
Nursing consideratons with the elderly
Constipation Decreased thirst Weight management
89
What are some nutritional concernse for adults in LTC?
Malnutrition is common Residents should be offered familiar foods that taste good Fluids should be offered frequently Nurses must understand the value of mealtime as a pleasant, social experience
90
What are some drug interactions with nutrients?
Drugs can alter appetite or ability to eat Can affect absorption, metabolism, and excretion of certain nutrients Food intake and vitamin/mineral supplementatoin may affect the absorption, distribution, metabolism, and action of some medications
91
Pregancy nutrition needs
Caloric needs increase (increase 300 calories daily in 2nd and 3rd trimesters) Should select food from all food groups Increase milk, yogurt, and cheese group to 3-4 servings daily Increase calcium intake before last half of pregancy Maintain folic acid (recomended 400-600) Fiber is important Increase fluid intake
92
Definition of Pica
Abnormal craving for nonfood item during pregnancy
93
What are concerns during pregnancy?
``` Weight gain (normal is 25-30lbs) Pregnancy induced hypertension Gestational diabetes Anemia Alcohol consumption Caffeine consumption Smoking Lactation Additonal 500 kcal/day is recommended Fluid needs increase Adequate nutritional intake is vital ```
94
Red meat, fish, poultry, and beans are all high in:
Iron
95
Citrus fruits & vitamin c supplements enhance the absorption of:
Iron
96
The DASH Eating Plan focuses on:
Limiting intake of cholesterol Increasing intake of nutrients known to lower BP increasing intake of potassium, magnesium, and calcium
97
3 essential amino acids & what foods they're found in:
Lysine Histidine Tryptophan Milk, eggs, cheeses, and whole-grain cereals and breads
98
Delivery of tube feedings via the GI tract | Usually replaces all oral intake
Enteral nutrition
99
Nutrients administered directly into blood stream via a central venous catheter, bypassing the GI tract
Parenteral nutrition
100
Glycosolated Hemoglobin Test
Measure the amount if glucose present in the blood over a period of 2-3 months, giving a better overall picture of glycemic control
101
H2 Blockers are sometimes known to interfere with absorption of which nutrients?
Vitamin B 12 Iron Folate
102
Purpose of the blue pigtail of a double lumen NG tube is to:
Serve as an air vent | Prevent tube from adhering to the stomach wall during decompression
103
Mealtime preparation considerations?
``` Odors Environment Toileting Client comfort Client positioning (high fowlers) Client cleanliness ```
104
What are the types of consistency modifications?
``` Bland Liquid (clear, full, mechanical soft, pureed) ```
105
What is a clear liquid diet?
Liquids that are see-through | tea, coffee, clear broths, etc
106
What is a full liquid diet?
Foods that are liquid at room temperature
107
What is a mechanical soft diet?
Foods easily chewed and digested (usually low in fiber and fat)
108
Two types of textured modification diets
High fiber diets | Low-residue diet
109
What is a high calorie diet for?
People who are underweight | Persons with prolonged illnesses
110
What is a low calorie diet for?
To promote obesity related weight loss
111
Types of nutreitn modification diets
Carbohydrate-controlled (for diabetics) Lactose-restriced diets HIgh and low fat diets Protein controlled diets (high and restricted) Gluten restricted diets Controlled mineral and electrolyte diets (sodium, calcium, phosphrous, potassium)
112
What is a soft diet?
Soft foods, generally low in fiber, includes foods from all give food groups nutritionally adequate except fiber
113
What is a low residue diet?
Similiar to soft, but also restricts milk because it leaves more residue in the colon
114
What is a high fiber diet?
Variation of the regular diet that doubles the intake of fiber
115
Meal frequency modifications
6-8 small meals or snacks | Decreases workload on the GI tract and CV system
116
Lactose intolerance
Occurs as a result of a lack of the digestive enzyme lactase The GI system cannot break down lactose Diet excludes milk and milk products; food with milk added may need to be avoided as well
117
S&S of lactose intolerance
Occurs after ingestion of milk products N/D Cramps Bloating Flatulence
118
What does a fat controlled diet limit?
Total fat, saturated fat, and trans-fatty acids | ***Rather than totally limiting intake, moderatoin is key
119
Why might someone be on a fat controlled diet?
Prevent/treat atherosclerosis, heart disease, hyperlipidemia
120
Why might someone be on a low fat diet?
For a disease that involves malabsorption of fat
121
Why might someone be on a potassium restricted diet?
Renal failure | Cirrhosis of the liver
122
Why might someone be on a sodium restricted diet?
Hypertension Water retention CHF Edema
123
Why might someone be on a potassium MODIFIED diet?
Increased- BP control | Restriction- end stage renal/kidney disease
124
Why might someone be on a fluid modified diet?
``` End stage renal disease Edema CHF Directly after MI Hepatic coma Ascites ```
125
Nursing considerations for a fluid modified diet
May expereince excessive thirst ``` Rinse mouth with mouth wash Lemon in cold water Freezing fluids Cold fruits and veggies Breath mints Hard candies Brush teeth ```
126
Why might someone be on a kcal modification diet?
Treatment of obesity
127
Vegetarian diet
Made up of mainly plant foods, some may include dairy products or eggs as well
128
Vegan diet
Excludes ALL animal products
129
Lactovegetarian diet
Includes fruits, vegetables, grains, and milk and dairy products (NO EGGS)
130
Ovo-vegetarian diet
Plant foods, eggs, NO DAIRY PRODUCTS
131
Lacto-ovo-vegetarian diet
Includes eggs and dairy products
132
When is nutritonal support instituted?
When a person is unable to meet nutritional needs orally. | Can be short or long term
133
What does nutritional support include?
Tube feedings TPN IV fluids
134
Tube feedings
Means of providing liquid nourishment through a tube into the GI tract (AKA enteral feeding)
135
When is a tube feeding indicated
When a client is unable to chew or swallow, has no appetite, or refuses to eat Used only when all or at least part of the GI tract is functioning
136
Are tube feedings continuous or intermittent
BOTH
137
Types of tubes
``` NG PEG Endoscopic G tube J tube Button feeding device ```
138
NG tube feeding
Check for placement before feeding or administering meds (tube may be in the lung or esophagus) or (NI may be in stomach when it should be in the small bowel)
139
How do you check if a tube is in place?
Chest x-ray Test pH of aspirated fluid Use auscultory method
140
What is another term for parenteral nutrition?
Hyperalimentation
141
What is TPN?
Total parenteral nutrition | Administered through a large central VEIN
142
Parenteral support is composed of?
Glucose, amino acids, vitamins, minerals, electrolytes, | Fats also given as supplementation to the main formula
143
When is parenteral support indicated?
Client has a nonfunctioning or dysfunctional GI tract
144
Common diagnositc tests to evaluate nutritional status
``` Creatinine BUN Lipid profile Blood glucose CBC Albumin (protein/blood) ```
145
What comprises a lipid profile?
Trglycerides (Normal 40-160, critical >400) Cholesterol (HDL 35-60, LDL 80-110) Lipoproteins
146
What comprises a CBC
RBC Hemoglobin/Hematocrit WBCs
147
How can the nurse promote good nutrition?
Help the client understand the importance of the diet and encouraging dietary compliance Serve meal trays to clients prompt and positively Assist some clientswith eating Take and records clients weight Record clientsintake Observe S&S of poor nutrition and report them Serve as a communication link Educate clients on food pyramid (myplate) and reading labels
148
Feeding the patient
Weakness, paralysis, cast, and other physical limitations may make self-feeding impossible (these clients are fed) Provide relaxed mood Demonstrate caring and respect Ask client about order in which to offer food and fluids Use spoon For visually impaired cleints, identify foods and fluids and their location on the tray (like a clock)
149
What is the pH of stomach content?
1-4
150
Macronutrients
Carbs Fats Proteins Water
151
Adult loss of water = _____
2.5 quarts / 2.37 Liters
152
Protein is made up of what 4 things?
Carbon Hydrogen Oxygen Nitrogen
153
Protein produces ____ and ____
Energy, Heat
154
In the absence of dietary protein, the body uses _____ from _______, ______, and ______.
Proteins | Bloodstream, muscles, organs
155
Complete Proteins contain all 9 ______ ________.
Amino acids
156
Complete proteins are found in what foods and what ONE plant?
``` Meat Poultry Fish Eggs Cheese SOY ```
157
Incomplete proteins come from what plants?
Grains Legumes Nuts Seeds
158
Marasmus
Disease of wasting (extreme form of malnutrition) | Not enough intake of food to maintain body weight
159
Kwashiorkor
Protein deficiency of young children Classic pot belly with thin legs Changes in pigment of skin (spots)
160
Major function of fats
Provide energy
161
What essential nutrient helps maintain function and integrity of capillaries and cell membranes?
Fats (lipids)
162
Saturated Fatty Acids
* Animal fats * Chemical bonds are completely filled with hydrogen * Solid at room temperature
163
Food sources of saturated fatty acids:
``` Lard Butter Whole milk Cream Egg yolks Fat in meat Poultry Fish Coconut Palm Palm kernel oils ```
164
Unsaturated Fatty Acids
Can be mono or poly saturated fats | Usually liquid at room temperature
165
Unsaturated Fatty Acids
Poultry Fresh water fish All plant oils (except coconut, palm, and palm kernel) Olive, canola, peanut and sunflower oils = mono Safflower, sunflower, soybean, and corn oils = poly (more processed)
166
Trans-Fatty Acids
Produced during hydrogenation Tend to increase cholesterol, but not as much as saturated fats Found in foods containing partially hydrogenated vegetable oils
167
Cholesterol
``` Does not provide energy Manufactured in liver Found in foods of animal origin Highest in organ meats and egg yolks Intake should average no more than 300 mg/day ```
168
Fats must be emulsified by ____ to be digested
Bile
169
____________ facilitate the transport of lipids into the bloodstream.
Lipoproteins
170
Body stores fat in the form of:
Triglycerides
171
Carbs are made up of what 3 things?
Carbon Hydrogen Oxygen
172
Major function of carbs
Provide energy
173
Simple or Complex Carbs are based on the # of _____ _________.
Sugar molecules
174
_______ is the body's major source of energy.
Glucose
175
2 examples of simple carbs:
Monosaccharides | Disaccharides
176
Polysaccharides are ______ _____
Complex carbs
177
Starch, dextrin, glycogen, and dietary fiber are all what?
Complex carbs
178
Complex carbs are (insoluble/soluble) in water.
Insoluble
179
All carbs (except fiber) are broken down in the GI tract into _________.
Monosaccharides (simple sugar units)
180
Carb Sources
``` Plant food (except oils) Honey Sugar Molasses Milk Breads/cereals Legumes/dried beans Fruits Vegetables ```
181
Vitamins extract energy from:
Carbs Fats Protein
182
Where do fat-soluble vitamins love to be stored?
Liver
183
Vitamin A is also known as:
Retinal A
184
Vitamin A sources:
Orange, yellow & dark green sources: Carrots Oranges Sweet potato
185
Which vitamin helps with skin and vision?
Vitamin A
186
Deficiency in vitamin A can cause:
Night blindness
187
Toxicity of Vitamin A can cause:
Double vision | N/V/D
188
Vitamin D Sources
Sunlight Milk Dairy products
189
Deficiency of Vitamin D can cause:
Osteoporosis Softening of bones Dwarfed growth
190
Toxicity of Vitamin D can cause:
Kidney stones | Rickets (bones don't harden and tend to bend - bowlegged)
191
Vitamin E Sources
``` Salmon Wheat germ Seeds Nuts Dark, green leafy vegetables Butter ```
192
Which vitamin is the "reproductive vitamin" and protects cell membranes?
Vitamin E
193
Deficiency in Vitamin E
Very rare | Cystic fibrosis
194
Toxicity of Vitamin E:
Is hard to reach
195
Vitamin K Sources
``` Spinach Cabbage Egg yolk Dark, green leafy vegetables Liver ```
196
Which vitamin helps with clotting & prothrombin?
Vitamin K
197
Deficiency of Vitamin K can cause:
Bleeding
198
Water-soluble vitamins are absorbed directly into the:
Bloodstream from GI tract
199
Can water-soluble vitamins be stored?
No. | Must be consumed daily
200
8 types of B-complex vitamins
``` Riboflavin: B2 Thiamine: B1 Niacin: B3 Folate/Folic acid: B9 Cobalamin: B12 Pyridoxine: B6 Biotin Pantothenic Acid ```
201
Deficiency of Thiamine: B1 can cause:
Beriberi (disease of nervous system) | Lose hair
202
Alcoholics need what supplement?
Thiamine: B1
203
Sources of Thiamine: B1
Pork Dry yeast Organ meats
204
Niacin: B3 causes:
Flushing | Vasodilation (lowers BP)
205
Folate/Folic Acid is supplemented during pregnancy to reduce:
Neuro tube defects | Chances of spinal bifida
206
Vitamin C is also known as:
Ascorbic Acid
207
Which vitamin helps with wound healing?
Vitamin C
208
Sources of Vitamin C
``` Strawberries Sunlight Citrus fruits Broccoli Cauliflower ```
209
Which vitamin do you need to absorb Iron?
Vitamin C
210
Deficiency of Vitamin C can cause;
Scurvy (teeth fall out, gums become unhealthy) | Alcoholic likely to have this deficiency
211
Which 2 vitamins are sources of antioxidants?
Vitamins E and C
212
Function of Antioxidants:
Delay or prevent the destruction/breakdown of cell membranes in presence of O2
213
Minerals are vital for building:
Bones and teeth
214
Minerals cannot be destroyed because:
They are single elements rather than compounds
215
Electrolytes are minerals in forms of:
``` Salts Acids and bases Sodium Potassium Chloride Magnesium ```
216
Sodium is found in:
Extra cellular fluids
217
Potassium is found in
Intercellular fluids
218
Magnesium helps with
Bone mineralization Muscle contraction/relaxation Energy metabolism
219
Calcium helps with:
Balancing body fluids Blood clotting Regulating heart and other muscle activity
220
Phosphorus is contained in:
Every body cell
221
Major Minerals present in amounts greater than:
5 grams
222
Major Minerals:
``` Calcium Phosphorus Sodium Potassium Magnesium ```
223
Trace minerals are needed by body in _____ amounts
Small
224
Trace minerals present in amounts of _______ or less.
5 grams
225
Trace Minerals:
``` Iron Iodine Zinc Chromium Fluoride Copper Selenium ```
226
Iodine is needed for production of
Hormone thyroxin (found in salt)
227
Chromium has a role in:
Function of insulin
228
Zinc is important in producing:
Hormones and RNA

Exam 5 (5 decks)

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