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Nursing I > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

sum of all processes taking in nutrients and using them to maintain body tissue and energy

A

nutrition

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2
Q

help the patient understand the importance of the diet and encourage dietary compliance

A

nursing role

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3
Q

who is responsible for the initial patient teaching?

A

RN

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4
Q

a personalized guide to daily food choices and number of servings made by US department of Agriculture (2011)

A

choose my plate

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5
Q

normal BMI scale

A

18.5-24.9

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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)

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7
Q

following DRIs will do what

A

optimize health, prevent disease, help avoid consuming too much of a nutrient

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8
Q

____ are those that the body cannot make on its own.

A

essential nutrients

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9
Q

what are the 6 classes of essential nutrients

A

carbs, fats, proteins, vitamins, minerals, water

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10
Q

what 2 essential nutrients that can provide energy

A

carbs and protein

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11
Q

carbs provide how many kcals/gram

A

4 kcal/gram

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12
Q

what does kcal stand for

A

kilocalories

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13
Q

protein provides how many kcals/gram

A

4 kcal/gram

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14
Q

what nutrient is most essential in building and repairing tissues (contains amino acids)

A

protein

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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

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16
Q

what essential nutrient is best after an invasive surgery which requires healing (rebuilds tissues)

A

protein

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17
Q

without ____ the body cannot function properly, and its main function is to provide energy

A

carbs

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18
Q

if there is an inadequate intake of carbs, what 2 things will be used for energy

A

protein and fat stores

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19
Q

what percent of caloric intake should come from carbs

A

45-65%

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20
Q

simple sugars include ____ and _____

A

monosaccharides and disaccharides

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21
Q

simple sugars are easy to _____

A

break down into the blood stream

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22
Q

complex carbs include _______ that have multiple sugar units and are harder to break down before use

A

polysaccharides

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23
Q

easy to turn into sugars and provide energy that lasts longer than simple sugar

A

starch

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24
Q

animal starch and stored in the liver as carbs

A

glycogen

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25
Q

in plants, not readily digested; does not have a lot of nutritional value (helps maintain elimination)

A

dietary fiber

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26
Q

mechanical digestion occurs where

A

mouth

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27
Q

majority of chemical digestion occurs where

A

small intestine

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28
Q

what releases enzymes to break down carbs into monosaccharides

A

pancreas

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29
Q

if carbs are in excess, they turn into what

A

glycogen

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30
Q

where is glycogen stored first

A

liver and muscles

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31
Q

once glycogen stores are full, further excess carbs will be converted to ____ stored in ______ ______

A

fat stored in adipose tissue

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32
Q

true or false: we need fat

A

true

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33
Q

fats do what 5 things

A

energy reserve, regulate hormones, transmit nerve impulses, cushion vital organs, transport fat-soluble nutrients

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34
Q

what vitamins are fat soluble

A

a, d, e, k (A fat DEcK of cards)

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35
Q

raise cholesterol levels; are generally of animal origin and are SOLID at room temp

A

saturated fats

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36
Q

what percent of dietary intake should be sat fat

A

5-6%

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37
Q

narrowing of blood vessels from plaque that can lead to heart disease, stroke, and diabetes

A

atherosclerosis

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38
Q

desirable fat; monounsaturated; brings down cholesterol; LIQUID at room temp

A

unsaturated fat

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39
Q

LDL stands for what

A

low-density lipoprotein (the lousy lipid)

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40
Q

HDL stands for what

A

high density lipoprotein (the happy lipid)

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41
Q

unsat fatty acids that vary slightly in their chemical configuration for naturally occurring unsat fatty acids; are produced during HYDROGENATION

A

trans fat

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42
Q

true or false: cholesterol is a protein

A

false. cholesterol is a lipid (fat)

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43
Q

what 2 things does the body use cholesterol for

A

builds cell membranes and helps hormones be produced and function properly

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44
Q

where is cholesterol metabolized

A

liver

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45
Q

true or false: cholesterol provides the body with energy

A

false. cholesterol performs specific functions, but provides no energy

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46
Q

in what foods is the highest dietary cholesterol found

A

highest in organ meats and egg yolks (but found in all animal products)

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47
Q

what should is the daily intake of cholesterol guideline

A

no more than 300mg/day

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48
Q

recommended cholesterol level in blood

A

no more than 180mg/dL

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49
Q

true or false: if a patient has high cholesterol they should eat unsaturated fat

A

true. the patient would want to avoid saturated fats, not unsaturated

50
Q

____ makes up the bulk of the body’s lean tissues and organs, and is the BUILDING BLOCK of bones and blood

A

protein

51
Q

protein is made up of smaller units called ____ ____ which make hormones and enzymes.

A

amino acids

52
Q

true or false: protein can be used for energy

A

true. without an adequate intake of carbs, the body can break down protein into ketone bodies to be used for energy

53
Q

a protein that contains ALL 9 essential amino acids in sufficient quantity and ratio for the body’s needs

A

complete proteins

54
Q

true or false: complete proteins are generally from plant origin

A

false. complete proteins are GENERALLY of animal origin (meat, poultry, fish, dairy, eggs, and SOY)

55
Q

a protein that is lacking in one or more of the essential amino acids

A

incomplete protein (plant origin: grains, legumes, nuts, and seeds)

56
Q

what vitamin are vegetarians/vegans most likely to be deficient in

A

B12 (the animal protein)

57
Q

a diet that includes fruits, veggies, grains, and milk and dairy

A

lactovegetarian

58
Q

a diet similar to a lactovegetarian, but also includes EGGS

A

lacto-ovo-vegetarian

59
Q

strict diet, with NO animal products

A

vegan

60
Q

what is important info to get from a vegetarian/vegan patient

A

their source of protein

61
Q

malnutrition caused by severe protein deficiency; may occur in the presence of adequate kilocalories

A

Kwashiorkor

62
Q

condition of extreme malnutrition and emaciation due to inadequate kilocalories and protein (starvation, anorexia nervosa, longterm effects from malnutrition)

A

marasmus

63
Q

true or false: vitamins and minerals are needed in large amounts

A

false. vitamins and minerals are needed in small amounts

64
Q

are organic compounds (contain carbon) from living matter and can be broken down by heat

A

vitamins

65
Q

cannot be destroyed because they are single elements (not compounds); inorganic and cannot be structurally changed; FOUND IN SOIL AND WATER

A

minerals

66
Q

all needed _____ and ______ should be received from a balanced, varied diet.

A

vitamins and minerals

67
Q

if inadequate intake of vitamins and minerals, what might be needed

A

supplement

68
Q

2 categories of vitamins

A

fat soluble and water soluble

69
Q

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)

A

fat soluble vitamins

70
Q

dissolve in water gaining direct entry into the bloodstream, NOT STORED in the body; kidneys continuously regulate (very hard to become toxic)

A

water soluble vitamins

71
Q

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)

A

antioxidant vitamins

72
Q

adequate amounts are necessary for proper immune function; fight infection and collagen development (wound healing); a lack of can lead to osteoporosis

A

vitamin C (an ascorbic acid) ANTIOXIDANT

73
Q

the 3 antioxidants

A

vitamin E, vitamin C, and beta-carotene (preformed vitamin A)

74
Q

synthesized by the body, most commonly found in fortified milk/milk products; helps muscular and nerve function (helps absorb calcium and phosphorus)

A

vitamin D

75
Q

plays a role in blood clotting and healthy bones (may alter effects of anticoagulant drugs)

A

vitamin K

76
Q

helps to make DNA and other genetic material; women of child bearing age should take a supplement

A

folic acid

77
Q

how much folic acid should a women of child bearing age be supplementing every day to prevent neural tube birth defects

A

400mcg/day

78
Q

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)

A

B12

79
Q

used to treat B12 deficiencies

A

cyanocobalamin

80
Q

B12 anemia is called _____

A

pernicious anemia

81
Q

2 categories of minerals

A

major and trace minerals

82
Q

minerals that are needed >100mg/day

A

major minerals

83
Q

minerals that are needed in much smaller quantities

A

trace minerals

84
Q

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

A

calcium

85
Q

normal sodium serum levels

A

135-145 mEq/L

86
Q

a mineral electrolyte that is not difficult to obtain and patients may need to limit to 2g/day

A

sodium

87
Q

an electrical charge that activates different cells and nerves; found in blood, urine, and sweat (could become deficient if too much is lost)

A

electrolytes

88
Q

mineral needed by every tissue in the body, needed for muscle contractions; deficiencies can lead to heart dysrhythmias and muscle weakness

A

potassium

89
Q

a patient with kidney failure cannot get rid of excess potassium, leading to _____

A

hyperkalemia

90
Q

part of hemoglobin (part of red blood cell and carries oxygen to cells) deficiency can lead to anemia

A

iron

91
Q

true or false: vitamin C helps absorb iron

A

true

92
Q

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)

A

water

93
Q

patients need how much water per day

A

9-12 cups/day (some form of fluid)

94
Q

normal weight gain in pregnancy (from nutrient dense foods)

A

25-35 Ibs

95
Q

Should salt be reduced with pregnancy-induced hypertension

A

no. salt helps provide good blood flow to the baby

96
Q

first trimester increase in caloric intake

A

300 cal/day

97
Q

second trimester increase in caloric intake

A

340 cal/day

98
Q

third trimester caloric intake

A

450-500 cal/day

99
Q

blood sugar increase during pregnancy, difficult to control, and usually resolves after delivery

A

gestational diabetes

100
Q

true or false: iron deficiency anemia is a concern during pregnancy

A

true. pregnant women are usually placed on an iron supplement

101
Q

does hyperglycemia usually appear in the first trimester of pregnancy

A

no. hypoglycemia is usually the concern and the other two trimesters are usually when hyperglycemia arises

102
Q

increase _____ and _____ intake during pregnancy and lactation

A

caloric and fluid

103
Q

what to avoid during pregnancy

A

alcohol, drugs/medications, nicotine, and limit caffeine (200 mg/day)

104
Q

increase daily caloric intake by 500 kcal/day, increase fluids, and maintain adequate nutrition during lactation. what 3 things are vital when lactating

A

protein, calcium, fat

105
Q

what should infants consume for the first year of life

A

breast milk or iron-fortified milk

106
Q

true or false: regular cows milk is appropriate during an infants first year of life

A

false. it is inappropriate

107
Q

at what age should solid foods be introduced to a baby

A

4-6 months

108
Q

_____ is a critical time in instilling good dietary habits

A

childhood

109
Q

_____ is when diets are filled with calorie dense food/drinks with poor nutritional value; may also experiment with alcohol/drugs in this stage

A

adolescence

110
Q

_____ 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

A

adulthood

111
Q

fluid retention indicates ____ ______.

A

heart failure

112
Q

true or false: malnutrition is a common problem among nursing home residents from loss of appetite (chronic disease, medications)

A

true.

113
Q

are nutritional supplements ordered from the doctor

A

yes, they are prescriptions

114
Q

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

A

caffeine

115
Q

how long should a patient be on a clear liquid diet

A

no more than 4 days

116
Q

true or false: diets are not ordered by the physician

A

false. diets ARE orded by the physician

117
Q

_____ diet is generally low in fiber (for easy digestion); includes foods from all 5 food groups and is nutritionally adequate (except fiber)

A

soft

118
Q

a patient CANNOT have ____ on a low-residue diet

A

milk

119
Q

how much fiber on a high-fiber diet

A

2x normal fiber intake and more fluids are necessary

120
Q

____ ______ _____ are small, frequent meals may be used rather than three larger meals: 6-8 small meals or snacks

A

meal frequency modifications

121
Q

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

A

high kilocalorie and high protein diets

122
Q

fat provides how many kcal/gram

A

9 kcal/gram

Nursing I (10 decks)

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