Nutrition Flashcards
1
Q
what is nutrition
A
Study of food: how it affects the body and influences health
2
Q
adequate nurtrition is
A
essential to wellness
3
Q
DRI
A
Dietary reference intakes
4
Q
DRI has replaced
A
RDA- Recommended Dietary Allowance
5
Q
RDA
A
Recommended Dietary Allowance
6
Q
The nutrients we ingest include
A
Carbs, Proteins, Fats, Water, vitamins, and minerals
7
Q
Carbohydrates are
A
starches and sugars
8
Q
Proteins are
A
amino acids
9
Q
Fats are
A
Saturated, Monounsaturated, Polyunsaturated
10
Q
Water
A
cells depend on a fluid environment
11
Q
Vitamins are
A
Essential to metabolism, water or fat soluble
12
Q
Minerals are
A
Catalysts for biochemical reactions
13
Q
Nutrients are
A
Building blocks for cells and tissues
Supply energy
Help manufacture, maintain, and repair cells
Found in foods
Changed and used in the body through metabolism
14
Q
Recommended carbs per meal
A
40G
15
Q
where does the brain get all its energy
A
from Carbohydrates
16
Q
carbohydrates are
A
Main source of energy in the diet
17
Q
what are saccharides
A
simple and complex carbohydrates,
18
Q
what is fiber
A
obtained primarily from plant foods, except for lactose
19
Q
how many kcal do carbs produce
A
4 kcal/g
20
Q
What are proteins essential for
A
Essential for growth, maintenance, and repair of body tissue
21
Q
the body cannot manufacture what?
A
essential proteins. They must be ingested
22
Q
The body can synthesis which proteins
A
non-essential
23
Q
amino acids are
A
Simplest form or protein
24
Q
incomplete proteins are from
A
generally from plant
25
complete proteins are from
animal sources
26
proteins produce how many kcal
4 kcal/g
27
Lipids are AKA
Fats
28
lipids are the key components of
of lipoproteins
29
what is a back up energy source
Lipids
30
lipids do what in the body
Organ insulation/protection
31
lipids are the
—most nutrient dense food
32
how many Kcals does lipids produce
Produce 9 kcal/g
33
what are lipids composed of
Composed of triglycerides and fatty acids
34
LDL's are
low density lipoproteins
35
HDL's are
High Density Lipoproteins
36
which is better LDL or HDL
HDL
37
Saturated fats are generally from
animals
38
transfats have
added Hydrogen to keep shelf life
39
Micronutrients are
needed only in small amounts
40
what regulate body functions
vitamins and minerals
41
Vitamins are essential for
normal metabolism
42
the body is unable to do what with vitamins
synthesize so they must be supplied by diet
43
Fat soluble vitamins are
A,D,E, and K
44
water soluble vitamins are
C and B complex
45
vitamins in food
usually higher content in fresh foods that are exposed to minimum heat, air, or water.
46
fat soluble vitamins can be
toxic to body. Not easy to leave the body
47
fat soluble vitamins are stored
in the liver and adipose tissue
48
how do you get your fat soluble vitamins
All are provided through dietary intake, with the EXCEPTION of Vitamin D
49
megadoses of fat soluble vitamins
can result in hypervitaminosis
50
vitamin C and B complex contain
eight vitamins
51
how do you get your water soluble vitamins
Not stored in the body so must be taken in daily food intake.
52
can toxicity occur in water soluble vitamins
Toxicity may still occur if levels of vitamins in body exceed what is needed for catalytic demands
53
what are minerals
Inorganic elements essential as catalysts in biochemical reactions
54
when do you take in macrominerals
when daily requirement is >100mg
55
when do you take in microminerals or trace elements
when daily requirement is <100mg
56
what is selenium
is a trace element that is also an antioxidant
57
water makes up
up large percentage of body weight
58
water is
a solvent for chemical processes
59
what does water do in the body
transports substances, form for tissues, and maintains body temperature
60
percentage of water is greater
the leaner you are.
61
water makes up
60-70 % of body weight
62
who has the greatest percentage of body water and who has the least
infants have greatest and elderly have the least
63
how long can you survive without water
only a few days
64
energy in nutrients are measured in
calories
65
calories taken "in" must equal
the calories burned
66
undernourished means
Too few calories/nutrients
67
obesity is
Too many calories
68
what is metabolism
all the biochemical reactions within the cells of the body.
69
what are anabolic processes
building
70
what are catabolic processes
breaking down
71
anabolism/normal metabolism occur in
occur in +Nitrogen balance. (positive nitrogen balance)
72
Catabolism happens in
- nitrogen balance. (negative nitrogen balance)
73
Nutrients absorbed in the gut
converted into a number of substances that the body requires
74
what is BMR
basal metabolic Rate. This is the Amount of energy required at rest
75
what are the total energy needs
Replacing calories used for BMR + physical activity
76
what factors affect nutrition
```
Developmental stage
From infants to elders
Includes lactating women
Educational level
Knowledge of nutrition
Lifestyle choices
Dietary patterns
Vegetarianism
Dieting
Ethnicity/culture
Religious practices
Disease processes
Functional limitations
```
77
Saturated Fats
made up of carbon atoms. Every carbon atom is fully bonded. Its animal fat
78
Unsaturated Fats
Lighter and less dense....contains Mono-unsaturated and polyunsaturated
79
monounsaturated
1 hydrogen atom on molecule
80
polyunsaturated
2 or more hydrogen atoms
81
overweight and obesity
Consuming nutrients In excess of metabolic demands
| More than needed for activity, gender, height, and weight
82
overweight BMI
= body mass index >25 but <29.9
83
Obese BMI
body mass index >30
84
underweight/ undernutrition
Insufficient intake of protein, fat, vitamins, minerals
| Consuming less calories than needed according to activity, gender, height, and weight
85
how do you screen for nutrtional problems
```
Obtain a diet history
24-hour recall
Food frequency questionnaire
Food record
Subjective assessment
Mini–nutritional assessment
Nutrition screening initiative
Body composition
```
86
how do you identify nutritional imbalance
complete physical exam
| laboratory results
87
what you look for in complete physical exam
```
General survey
Alterations in vital signs
Poor skin turgor, wound healing
Concave abdomen/ascites
Change in muscle mass
```
88
what you look for in Laboratory results
Changes in blood glucose, serum albumin, creatinine, hemoglobin
89
examples of etiologies of undernutrition
Difficulty chewing/swallowing; alcoholism; metabolic disorders
90
examples of etiologies of overnutrition
Overeating; lack of exercise; endocrine problems
91
examples of nursing diagnosis
```
Constipation
Diarrhea
Imbalanced nutrition: less than/more than body requirements
Feeding self-care deficit
Ineffective management of therapeutic regimen, individuals
Deficient fluid volumes
Excess fluid volumes
Risk of aspiration
```
92
examples of planning
```
Goals and outcomes
Client’s daily nutritional intake meets the minimum DRIs
Client loses ½ pound per week
Setting priorities
Continuity of care
```
93
total cholesterol (combined HDL and LDL) should be
200 or under
94
priorities for acute illness
: provide optimal perioperative nutrition
95
priorities for post operative
intake dependent upon return of bowel function, extent of surgical procedure, and presence of any complications
96
LDL
low density lipoproteins. Diets that are high in saturated fats. (high LDL number). adhere to arteries and cause blockages
97
LDL should be
under 100
98
HDL
high density Lipoproteins. Can remove cholesterol and the byproducts go into the liver and produce bile
99
HDL prevents
cardiac disease because its removing cholesterol
100
HDL should be
above 60
101
priorities for patients with throat/oral surgery
depends on ability to chew, pain, excision sites, presence of sutures, etc…
After controlling pain and comfort then can address plan to maintain nutrition without causing further problems
102
considerations for continuity of care
Extends beyond hospital setting
Discharge planning must consider nutritional needs
Patients may have tube feedings that need to be given
These can supplement the patient’s oral intake or they can take the place of oral intake.
Dietitian monitors patient’s nutritional status, and makes recommendations for changes.
If client needs TPN (total parenteral nutrition), the pharmacist is involved because pharmacist is the expert in drug-nutrient interactions.
Occupational therapists work with clients to identify and assist with devices needed to help the client regain function at things such as feeding themselves and preparing meals.
Speech therapist becomes involved with swallowing exercises and techniques if needed.
103
some interventions for obesity
Assist with calorie calculations and meal planning
Encourage exercise/lifestyle changes
Weigh weekly; suggest food diary
104
percentage of obese children
21-24%
105
Childhood Obesity idiopathic
90% of childrens obesity is unknown. Not genetic
106
Nutritional deprevation
```
Cognitive/behavioral changes
Irritability, Anxiety
Lassitude, Depression
Inability to concentrate
obsession with food
```
107
catabolism
glycogen from liver & muscle tissue is initial energy source instead of CHO’s
108
Glucogneogenesis
follows from protein synthesis
109
what happens when you have no protein reserves
body turns to skeletal muscle and organs
110
some interventions for undernutrition
Encourage client to seek counseling for eating disorder management
Devise strategies to improve client’s appetite
Enteral nutrition
Parenteral nutrition
111
Enteral Nutrition
Nasogastric, jejunal, gastric tubes
Insertion and verification of placement
Types and preparation of formulas
Complications
112
issues with Enteral nutrition
Aspiration into tracheobronchial tree
Irritates the bronchial mucosa which results in decreased blood supply to pulmonary tissue
Can lead to necrotizing infections, pneumonia, and formation of abscesses.
Most often results in ARDS (adult respiratory distress syndrome).
113
Parenteral Nutrition
Delivery of nutrition intravenously into a large central vein
Preferred method of feeding for clients who cannot be nourished through the GI tract
All PN catheters must have chest x-ray placement verified
114
PICC line
peripherally inserted central cath
115
TPN provides how much Nutrition
100%
116
TPN is always prepared by
a pharmacist
