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NCM_103 | Fundamentals of Nursing > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Basic component of health

A

Nutrition

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2
Q

Access to sufficient and safe food

A

Food Security

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3
Q

Management of diseases

A

Medical Nutrition Therapy

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4
Q

Nutritional bearings

A

Healthy People 2030

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5
Q

The insights

A

Scientific Knowledge Base

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6
Q

Energy needed / Age, body mass, gender, fever, starvation, menstruation, illness, injury, infection, activity level, and thyroid function

A

Basic Metabolic Rate / BMR

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7
Q

Energy nurtured / Illness, pregnancy, lactation, and activity level

A

Resting Energy Expenditure / REE

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8
Q

Energy met

A

Kilocalories / kcal

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9
Q

Energy necessary

A

Nutrients

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10
Q

Energy intended

A

Nutrient Density

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11
Q

C,H,O / Energy / Simple Carbohydrates and Complex Carbohydrates

A

Carbohydrates

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12
Q

Polysaccharide not broken down

A

Fiber

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13
Q

C,H,O,N / Nitrogen Balance / Amino Acids

A

Proteins

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14
Q

Provided not synthesized

A

Indispensable Amino Acids

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15
Q

Provided mainly synthesized

A

Dispensable Amino Acids

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16
Q

Proteins managed in derivatives

A

Albumin and Insulin

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17
Q

Triglycerides and Fatty Acids / Calorie-Dense / Saturated Fats, Monosaturated Fats, and Polysaturated Fats

A

Fats

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18
Q

60% to 70% total body weight

A

Water

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19
Q

Essential to our normal metabolism

A

Vitamins

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20
Q

Essential in our body catalysts

A

Minerals

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21
Q

Mechanical breakdown

A

Digestion

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22
Q

Swallowing

A

Peristalsis

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23
Q

Liquified food result

A

Chyme

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24
Q

Nutrients absorption

A

Absorption

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25
Q

All biochemical reactions totally sustained

A

Metabolism and Storage of Nutrients

26
Q

Building of substances

27
Q

Breaking of substances

A

Catabolism

28
Q

Body cells oxidized

29
Q

Intended compounds

A

Elimination

30
Q

Evidence-based criteria for vitamins and nutrients

A

Dietary Reference Intakes

31
Q

Bound dietary guidelines for Americans 2020-2025

A

Food Guidelines

32
Q

Created for food labels

A

Daily Values

33
Q

The judgement

A

Nursing Knowledge Base

34
Q

Beyond the control / Contributes on development

A

Environmental Factors

35
Q

Breastfeeding / Formula Feeding / Introduction to Solid Food / Milk

A

Infants Through School-Age

36
Q

Increased Nutritional Needs / Proteins and Carbohydrates

A

Adolescents

37
Q

Pregnancy / Lactation / Carbohydrates and Proteins

A

Young and Middle Adults

38
Q

Decreased Metabolic Rate / Water

A

Older Adults

39
Q

Full vegetables

40
Q

Half vegetables

A

Vegetarians

41
Q

Fruits

A

Fruitarian

42
Q

Fish, etc.

A

Zen Macrobiotics

43
Q

Milk and eggs

A

Ovolactovegetarian

44
Q

Milk

A

Lactovegetarian

45
Q

Physical status / Food intake / Food preferences / Weight changes / Cultural practices in eating

A

Through the Patient’s Eyes

46
Q

Identifying named Malnutrition

47
Q

Measuring the size and makeup of the body

A

Anthropometry

48
Q

Needed estimate of what a person could weigh

A

Ideal Body Weight / IBW

49
Q

Ideal height and ideal weight

A

Body Mass Index / BMI

50
Q

Diagnosing Malnutrition

A

Laboratory and Biochemical Tests

51
Q

Nutritional data

A

Diet History and Health History

52
Q

Intended assessment

A

Physical Examination

53
Q

Difficulty swallowing

54
Q

Accorded and complemented structure

A

Acute Care

55
Q

Provides Nutrients through the GI tract

A

Enteral Tube Feeding

56
Q

Specialized nutrition through IV

A

Parenteral Nutrition

57
Q

Use of specific nutritional therapies

A

Medical Nutrition Therapy

58
Q

Medicated Ulcers

A

Gastrointestinal Diseases

59
Q

Dietary management

A

Diabetes Mellitus

60
Q

Reduce risks

A

Cardiovascular Diseases

61
Q

Cells compete

A

Cancer and Cancer Treatment

NCM_103 | Fundamentals of Nursing (11 decks)

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