Nutrition Flashcards
1
Q
sum of all processes taking in nutrients and using them to maintain body tissue and energy
A
nutrition
2
Q
help the patient understand the importance of the diet and encourage dietary compliance
A
nursing role
3
Q
who is responsible for the initial patient teaching?
A
RN
4
Q
a personalized guide to daily food choices and number of servings made by US department of Agriculture (2011)
A
choose my plate
5
Q
normal BMI scale
A
18.5-24.9
6
Q
average daily intake that would be sufficient to meet nutritional requirements of most of the population; can be used to assess and plan diets; form the basis for daily values used in the nutrition facts labels
A
dietary reference intakes (DRIs)
7
Q
following DRIs will do what
A
optimize health, prevent disease, help avoid consuming too much of a nutrient
8
Q
____ are those that the body cannot make on its own.
A
essential nutrients
9
Q
what are the 6 classes of essential nutrients
A
carbs, fats, proteins, vitamins, minerals, water
10
Q
what 2 essential nutrients that can provide energy
A
carbs and protein
11
Q
carbs provide how many kcals/gram
A
4 kcal/gram
12
Q
what does kcal stand for
A
kilocalories
13
Q
protein provides how many kcals/gram
A
4 kcal/gram
14
Q
what nutrient is most essential in building and repairing tissues (contains amino acids)
A
protein
15
Q
the combination of all chemical processes that take place in living organisms and is a continuous process of breaking down and rebuilding tissues
A
metabolism
16
Q
what essential nutrient is best after an invasive surgery which requires healing (rebuilds tissues)
A
protein
17
Q
without ____ the body cannot function properly, and its main function is to provide energy
A
carbs
18
Q
if there is an inadequate intake of carbs, what 2 things will be used for energy
A
protein and fat stores
19
Q
what percent of caloric intake should come from carbs
A
45-65%
20
Q
simple sugars include ____ and _____
A
monosaccharides and disaccharides
21
Q
simple sugars are easy to _____
A
break down into the blood stream
22
Q
complex carbs include _______ that have multiple sugar units and are harder to break down before use
A
polysaccharides
23
Q
easy to turn into sugars and provide energy that lasts longer than simple sugar
A
starch
24
Q
animal starch and stored in the liver as carbs
A
glycogen
25
in plants, not readily digested; does not have a lot of nutritional value (helps maintain elimination)
dietary fiber
26
mechanical digestion occurs where
mouth
27
majority of chemical digestion occurs where
small intestine
28
what releases enzymes to break down carbs into monosaccharides
pancreas
29
if carbs are in excess, they turn into what
glycogen
30
where is glycogen stored first
liver and muscles
31
once glycogen stores are full, further excess carbs will be converted to ____ stored in ______ ______
fat stored in adipose tissue
32
true or false: we need fat
true
33
fats do what 5 things
energy reserve, regulate hormones, transmit nerve impulses, cushion vital organs, transport fat-soluble nutrients
34
what vitamins are fat soluble
a, d, e, k (A fat DEcK of cards)
35
raise cholesterol levels; are generally of animal origin and are SOLID at room temp
saturated fats
36
what percent of dietary intake should be sat fat
5-6%
37
narrowing of blood vessels from plaque that can lead to heart disease, stroke, and diabetes
atherosclerosis
38
desirable fat; monounsaturated; brings down cholesterol; LIQUID at room temp
unsaturated fat
39
LDL stands for what
low-density lipoprotein (the lousy lipid)
40
HDL stands for what
high density lipoprotein (the happy lipid)
41
unsat fatty acids that vary slightly in their chemical configuration for naturally occurring unsat fatty acids; are produced during HYDROGENATION
trans fat
42
true or false: cholesterol is a protein
false. cholesterol is a lipid (fat)
43
what 2 things does the body use cholesterol for
builds cell membranes and helps hormones be produced and function properly
44
where is cholesterol metabolized
liver
45
true or false: cholesterol provides the body with energy
false. cholesterol performs specific functions, but provides no energy
46
in what foods is the highest dietary cholesterol found
highest in organ meats and egg yolks (but found in all animal products)
47
what should is the daily intake of cholesterol guideline
no more than 300mg/day
48
recommended cholesterol level in blood
no more than 180mg/dL
49
true or false: if a patient has high cholesterol they should eat unsaturated fat
true. the patient would want to avoid saturated fats, not unsaturated
50
____ makes up the bulk of the body's lean tissues and organs, and is the BUILDING BLOCK of bones and blood
protein
51
protein is made up of smaller units called ____ ____ which make hormones and enzymes.
amino acids
52
true or false: protein can be used for energy
true. without an adequate intake of carbs, the body can break down protein into ketone bodies to be used for energy
53
a protein that contains ALL 9 essential amino acids in sufficient quantity and ratio for the body's needs
complete proteins
54
true or false: complete proteins are generally from plant origin
false. complete proteins are GENERALLY of animal origin (meat, poultry, fish, dairy, eggs, and SOY)
55
a protein that is lacking in one or more of the essential amino acids
incomplete protein (plant origin: grains, legumes, nuts, and seeds)
56
what vitamin are vegetarians/vegans most likely to be deficient in
B12 (the animal protein)
57
a diet that includes fruits, veggies, grains, and milk and dairy
lactovegetarian
58
a diet similar to a lactovegetarian, but also includes EGGS
lacto-ovo-vegetarian
59
strict diet, with NO animal products
vegan
60
what is important info to get from a vegetarian/vegan patient
their source of protein
61
malnutrition caused by severe protein deficiency; may occur in the presence of adequate kilocalories
Kwashiorkor
62
condition of extreme malnutrition and emaciation due to inadequate kilocalories and protein (starvation, anorexia nervosa, longterm effects from malnutrition)
marasmus
63
true or false: vitamins and minerals are needed in large amounts
false. vitamins and minerals are needed in small amounts
64
are organic compounds (contain carbon) from living matter and can be broken down by heat
vitamins
65
cannot be destroyed because they are single elements (not compounds); inorganic and cannot be structurally changed; FOUND IN SOIL AND WATER
minerals
66
all needed _____ and ______ should be received from a balanced, varied diet.
vitamins and minerals
67
if inadequate intake of vitamins and minerals, what might be needed
supplement
68
2 categories of vitamins
fat soluble and water soluble
69
gain entry into bloodstream via lymph channels, carried by proteins and ARE STORED in the body (which could lead to toxicity with excessive intake or deficiency on a low fat diet)
fat soluble vitamins
70
dissolve in water gaining direct entry into the bloodstream, NOT STORED in the body; kidneys continuously regulate (very hard to become toxic)
water soluble vitamins
71
function by delaying or preventing the destruction or breakdown of cell membranes in the presence of oxygen; reduce the risk of some disease processes (cancer, alzheimers, heart disease)
antioxidant vitamins
72
adequate amounts are necessary for proper immune function; fight infection and collagen development (wound healing); a lack of can lead to osteoporosis
vitamin C (an ascorbic acid) ANTIOXIDANT
73
the 3 antioxidants
vitamin E, vitamin C, and beta-carotene (preformed vitamin A)
74
synthesized by the body, most commonly found in fortified milk/milk products; helps muscular and nerve function (helps absorb calcium and phosphorus)
vitamin D
75
plays a role in blood clotting and healthy bones (may alter effects of anticoagulant drugs)
vitamin K
76
helps to make DNA and other genetic material; women of child bearing age should take a supplement
folic acid
77
how much folic acid should a women of child bearing age be supplementing every day to prevent neural tube birth defects
400mcg/day
78
keeps blood and nerve cells healthy; found in food of animal origin and requires a special intrinsic factor produced in the stomach for absorption (GI disorders could lead to deficiency)
B12
79
used to treat B12 deficiencies
cyanocobalamin
80
B12 anemia is called _____
pernicious anemia
81
2 categories of minerals
major and trace minerals
82
minerals that are needed >100mg/day
major minerals
83
minerals that are needed in much smaller quantities
trace minerals
84
most abundant mineral stored in bones and teeth; needed for muscles to move (most influence on voluntary muscle control); nerves to carry messages; important for blood clotting
calcium
85
normal sodium serum levels
135-145 mEq/L
86
a mineral electrolyte that is not difficult to obtain and patients may need to limit to 2g/day
sodium
87
an electrical charge that activates different cells and nerves; found in blood, urine, and sweat (could become deficient if too much is lost)
electrolytes
88
mineral needed by every tissue in the body, needed for muscle contractions; deficiencies can lead to heart dysrhythmias and muscle weakness
potassium
89
a patient with kidney failure cannot get rid of excess potassium, leading to _____
hyperkalemia
90
part of hemoglobin (part of red blood cell and carries oxygen to cells) deficiency can lead to anemia
iron
91
true or false: vitamin C helps absorb iron
true
92
the nutrient most VITAL to life, making up 60% of adult weight and 80% of infant weight; provides form and structure to body tissues; acts as a SOLVENT for most chemical processes (lubricates joints)
water
93
patients need how much water per day
9-12 cups/day (some form of fluid)
94
normal weight gain in pregnancy (from nutrient dense foods)
25-35 Ibs
95
Should salt be reduced with pregnancy-induced hypertension
no. salt helps provide good blood flow to the baby
96
first trimester increase in caloric intake
300 cal/day
97
second trimester increase in caloric intake
340 cal/day
98
third trimester caloric intake
450-500 cal/day
99
blood sugar increase during pregnancy, difficult to control, and usually resolves after delivery
gestational diabetes
100
true or false: iron deficiency anemia is a concern during pregnancy
true. pregnant women are usually placed on an iron supplement
101
does hyperglycemia usually appear in the first trimester of pregnancy
no. hypoglycemia is usually the concern and the other two trimesters are usually when hyperglycemia arises
102
increase _____ and _____ intake during pregnancy and lactation
caloric and fluid
103
what to avoid during pregnancy
alcohol, drugs/medications, nicotine, and limit caffeine (200 mg/day)
104
increase daily caloric intake by 500 kcal/day, increase fluids, and maintain adequate nutrition during lactation. what 3 things are vital when lactating
protein, calcium, fat
105
what should infants consume for the first year of life
breast milk or iron-fortified milk
106
true or false: regular cows milk is appropriate during an infants first year of life
false. it is inappropriate
107
at what age should solid foods be introduced to a baby
4-6 months
108
_____ is a critical time in instilling good dietary habits
childhood
109
_____ is when diets are filled with calorie dense food/drinks with poor nutritional value; may also experiment with alcohol/drugs in this stage
adolescence
110
_____ often results in decreased energy needs and reduced physical activity often resulting in weight gain; important to eat nutrient dense food for adequate nutrition with fewer calories
adulthood
111
fluid retention indicates ____ ______.
heart failure
112
true or false: malnutrition is a common problem among nursing home residents from loss of appetite (chronic disease, medications)
true.
113
are nutritional supplements ordered from the doctor
yes, they are prescriptions
114
a CNS stimulant and diuretic; should be monitored and can cause insomnia; raises blood pressure, stimulates gastric secretions, and should be limited with heart disease
caffeine
115
how long should a patient be on a clear liquid diet
no more than 4 days
116
true or false: diets are not ordered by the physician
false. diets ARE orded by the physician
117
_____ diet is generally low in fiber (for easy digestion); includes foods from all 5 food groups and is nutritionally adequate (except fiber)
soft
118
a patient CANNOT have ____ on a low-residue diet
milk
119
how much fiber on a high-fiber diet
2x normal fiber intake and more fluids are necessary
120
____ ______ _____ are small, frequent meals may be used rather than three larger meals: 6-8 small meals or snacks
meal frequency modifications
121
during times of physiological stress, the body's energy and protein needs are increased, which would constitute a patient being on what kind of diet
high kilocalorie and high protein diets
122
fat provides how many kcal/gram
9 kcal/gram
