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exam 4 > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

what is nutrition

A

Study of food: how it affects the body and influences health

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2
Q

adequate nurtrition is

A

essential to wellness

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3
Q

DRI

A

Dietary reference intakes

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4
Q

DRI has replaced

A

RDA- Recommended Dietary Allowance

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5
Q

RDA

A

Recommended Dietary Allowance

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6
Q

The nutrients we ingest include

A

Carbs, Proteins, Fats, Water, vitamins, and minerals

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7
Q

Carbohydrates are

A

starches and sugars

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8
Q

Proteins are

A

amino acids

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9
Q

Fats are

A

Saturated, Monounsaturated, Polyunsaturated

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10
Q

Water

A

cells depend on a fluid environment

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11
Q

Vitamins are

A

Essential to metabolism, water or fat soluble

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12
Q

Minerals are

A

Catalysts for biochemical reactions

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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

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14
Q

Recommended carbs per meal

A

40G

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15
Q

where does the brain get all its energy

A

from Carbohydrates

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16
Q

carbohydrates are

A

Main source of energy in the diet

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17
Q

what are saccharides

A

simple and complex carbohydrates,

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18
Q

what is fiber

A

obtained primarily from plant foods, except for lactose

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19
Q

how many kcal do carbs produce

A

4 kcal/g

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20
Q

What are proteins essential for

A

Essential for growth, maintenance, and repair of body tissue

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21
Q

the body cannot manufacture what?

A

essential proteins. They must be ingested

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22
Q

The body can synthesis which proteins

A

non-essential

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23
Q

amino acids are

A

Simplest form or protein

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24
Q

incomplete proteins are from

A

generally from plant

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25
Q

complete proteins are from

A

animal sources

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26
Q

proteins produce how many kcal

A

4 kcal/g

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27
Q

Lipids are AKA

A

Fats

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28
Q

lipids are the key components of

A

of lipoproteins

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29
Q

what is a back up energy source

A

Lipids

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30
Q

lipids do what in the body

A

Organ insulation/protection

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31
Q

lipids are the

A

—most nutrient dense food

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32
Q

how many Kcals does lipids produce

A

Produce 9 kcal/g

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33
Q

what are lipids composed of

A

Composed of triglycerides and fatty acids

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34
Q

LDL’s are

A

low density lipoproteins

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35
Q

HDL’s are

A

High Density Lipoproteins

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36
Q

which is better LDL or HDL

A

HDL

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37
Q

Saturated fats are generally from

A

animals

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38
Q

transfats have

A

added Hydrogen to keep shelf life

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39
Q

Micronutrients are

A

needed only in small amounts

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40
Q

what regulate body functions

A

vitamins and minerals

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41
Q

Vitamins are essential for

A

normal metabolism

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42
Q

the body is unable to do what with vitamins

A

synthesize so they must be supplied by diet

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43
Q

Fat soluble vitamins are

A

A,D,E, and K

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44
Q

water soluble vitamins are

A

C and B complex

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45
Q

vitamins in food

A

usually higher content in fresh foods that are exposed to minimum heat, air, or water.

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46
Q

fat soluble vitamins can be

A

toxic to body. Not easy to leave the body

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47
Q

fat soluble vitamins are stored

A

in the liver and adipose tissue

48
Q

how do you get your fat soluble vitamins

A

All are provided through dietary intake, with the EXCEPTION of Vitamin D

49
Q

megadoses of fat soluble vitamins

A

can result in hypervitaminosis

50
Q

vitamin C and B complex contain

A

eight vitamins

51
Q

how do you get your water soluble vitamins

A

Not stored in the body so must be taken in daily food intake.

52
Q

can toxicity occur in water soluble vitamins

A

Toxicity may still occur if levels of vitamins in body exceed what is needed for catalytic demands

53
Q

what are minerals

A

Inorganic elements essential as catalysts in biochemical reactions

54
Q

when do you take in macrominerals

A

when daily requirement is >100mg

55
Q

when do you take in microminerals or trace elements

A

when daily requirement is <100mg

56
Q

what is selenium

A

is a trace element that is also an antioxidant

57
Q

water makes up

A

up large percentage of body weight

58
Q

water is

A

a solvent for chemical processes

59
Q

what does water do in the body

A

transports substances, form for tissues, and maintains body temperature

60
Q

percentage of water is greater

A

the leaner you are.

61
Q

water makes up

A

60-70 % of body weight

62
Q

who has the greatest percentage of body water and who has the least

A

infants have greatest and elderly have the least

63
Q

how long can you survive without water

A

only a few days

64
Q

energy in nutrients are measured in

A

calories

65
Q

calories taken “in” must equal

A

the calories burned

66
Q

undernourished means

A

Too few calories/nutrients

67
Q

obesity is

A

Too many calories

68
Q

what is metabolism

A

all the biochemical reactions within the cells of the body.

69
Q

what are anabolic processes

A

building

70
Q

what are catabolic processes

A

breaking down

71
Q

anabolism/normal metabolism occur in

A

occur in +Nitrogen balance. (positive nitrogen balance)

72
Q

Catabolism happens in

A
  • nitrogen balance. (negative nitrogen balance)
73
Q

Nutrients absorbed in the gut

A

converted into a number of substances that the body requires

74
Q

what is BMR

A

basal metabolic Rate. This is the Amount of energy required at rest

75
Q

what are the total energy needs

A

Replacing calories used for BMR + physical activity

76
Q

what factors affect nutrition

A 
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
Q

Saturated Fats

A

made up of carbon atoms. Every carbon atom is fully bonded. Its animal fat

78
Q

Unsaturated Fats

A

Lighter and less dense….contains Mono-unsaturated and polyunsaturated

79
Q

monounsaturated

A

1 hydrogen atom on molecule

80
Q

polyunsaturated

A

2 or more hydrogen atoms

81
Q

overweight and obesity

A

Consuming nutrients In excess of metabolic demands

More than needed for activity, gender, height, and weight

82
Q

overweight BMI

A

= body mass index >25 but <29.9

83
Q

Obese BMI

A

body mass index >30

84
Q

underweight/ undernutrition

A

Insufficient intake of protein, fat, vitamins, minerals

Consuming less calories than needed according to activity, gender, height, and weight

85
Q

how do you screen for nutrtional problems

A 
Obtain a diet history
24-hour recall
Food frequency questionnaire
Food record
Subjective assessment
Mini–nutritional assessment
Nutrition screening initiative
Body composition
86
Q

how do you identify nutritional imbalance

A

complete physical exam

laboratory results

87
Q

what you look for in complete physical exam

A 
General survey
Alterations in vital signs
Poor skin turgor, wound healing
Concave abdomen/ascites
Change in muscle mass
88
Q

what you look for in Laboratory results

A

Changes in blood glucose, serum albumin, creatinine, hemoglobin

89
Q

examples of etiologies of undernutrition

A

Difficulty chewing/swallowing; alcoholism; metabolic disorders

90
Q

examples of etiologies of overnutrition

A

Overeating; lack of exercise; endocrine problems

91
Q

examples of nursing diagnosis

A 
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
Q

examples of planning

A 
Goals and outcomes
Client’s daily nutritional intake meets the minimum DRIs
Client loses ½ pound per week
Setting priorities
Continuity of care
93
Q

total cholesterol (combined HDL and LDL) should be

A

200 or under

94
Q

priorities for acute illness

A

: provide optimal perioperative nutrition

95
Q

priorities for post operative

A

intake dependent upon return of bowel function, extent of surgical procedure, and presence of any complications

96
Q

LDL

A

low density lipoproteins. Diets that are high in saturated fats. (high LDL number). adhere to arteries and cause blockages

97
Q

LDL should be

A

under 100

98
Q

HDL

A

high density Lipoproteins. Can remove cholesterol and the byproducts go into the liver and produce bile

99
Q

HDL prevents

A

cardiac disease because its removing cholesterol

100
Q

HDL should be

A

above 60

101
Q

priorities for patients with throat/oral surgery

A

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
Q

considerations for continuity of care

A

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
Q

some interventions for obesity

A

Assist with calorie calculations and meal planning
Encourage exercise/lifestyle changes
Weigh weekly; suggest food diary

104
Q

percentage of obese children

A

21-24%

105
Q

Childhood Obesity idiopathic

A

90% of childrens obesity is unknown. Not genetic

106
Q

Nutritional deprevation

A 
Cognitive/behavioral changes
Irritability, Anxiety
Lassitude, Depression
Inability to concentrate
obsession with food
107
Q

catabolism

A

glycogen from liver & muscle tissue is initial energy source instead of CHO’s

108
Q

Glucogneogenesis

A

follows from protein synthesis

109
Q

what happens when you have no protein reserves

A

body turns to skeletal muscle and organs

110
Q

some interventions for undernutrition

A

Encourage client to seek counselingfor eating disorder management
Devise strategies to improve client’s appetite
Enteral nutrition
Parenteral nutrition

111
Q

Enteral Nutrition

A

Nasogastric, jejunal, gastric tubes

Insertion and verification of placement

Types and preparation of formulas

Complications

112
Q

issues with Enteral nutrition

A

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
Q

Parenteral Nutrition

A

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
Q

PICC line

A

peripherally inserted central cath

115
Q

TPN provides how much Nutrition

A

100%

116
Q

TPN is always prepared by

A

a pharmacist

exam 4 (5 decks)

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