Nutrition Flashcards
Exam 4/Final
1
Q
Nutrients
A
Specific biochemical substances used by the body for growth, development, activity, reproduction, lactation, health maintenance, and recovery from illness or injury
2
Q
Three types of nutrients
A
Essential
Macro
Micro
3
Q
Essential nutrients
A
Essential—not synthesized in the body or are made in insufficient amounts; must be provided in the diet or through supplements
4
Q
Macro nutrients
A
Macro—supply energy and build tissue; i.e., carbohydrates, fats, and proteins
5
Q
Micro nutrients
A
Micro—regulate and control body processes; i.e., vitamins and minerals
6
Q
Six classes of nutrients
A
Carbohydrates
Protein
Lipids (fats)
Vitamins
Minerals
Water
7
Q
Nutrients that supply ENERGY
A
Carbohydrates
Protein
Lipids (fats)
8
Q
Nutrients that REGULATE BODY PROCESSES
A
Vitamins
Minerals
Water
9
Q
Energy Balance: Where is energy derived from?
A
Energy is derived or obtained from foods consumed
10
Q
How is energy measured?
A
Measured in kilocalories (often called calories)
11
Q
What provides calories?
A
Only carbs, protein, and fat provide calories
12
Q
Total daily energy expenditure
A
all of the calories used to perform physical activity, maintain metabolism, and digest, absorb, and metabolize food
13
Q
Total daily energy intake
A
total calories for each food item eaten
14
Q
Daily intake and expenditure differences determine what?
A
Daily intake and expenditure differences determine stable weight, weight loss, or weight gain
15
Q
Basal Metabolic Rate (BMR)
A
BMR is energy (number of calories) required to fuel the involuntary activities of the body at rest after 12 hours; energy needed to sustain metabolic activities of cells and tissues
16
Q
Who has a higher BMR males or females
A
Males have a higher BMR due to larger muscle mass
17
Q
Factors that increase BMR:
A
Growth,
infections,
fever,
emotional tension,
extreme environmental temperatures, elevated levels of certain hormones
18
Q
Factors that decrease BMR
A
Aging,
prolonged fasting, and
sleep
19
Q
Body Mass Index
A
Ratio of weight in kilograms to height in meters squared
20
Q
What does BMI provide an estimate for?
A
Provides an estimate for body fat
Provides an estimation of relative risk for diseases that can occur with more body fat: heart disease, type 2 diabetes, hypertension, and certain cancers
21
Q
Diseases that can occur because of more body fat?
A
heart disease,
type 2 diabetes,
hypertension, and certain cancers
22
Q
What can BMI be used for?
A
Can be used as an initial assessment of nutritional status
23
Q
What is wrong with BMI
A
May be inaccurate for certain groups of people
24
Q
How is overweight and obesity defined compared to adults?
A
Overweight and obesity defined differently for children and teens
25
What is thought to be an important and reliable indicator of disease risk
Location of where body fat is deposited is thought to be an important and reliable indicator of disease risk
26
What kind of obesity poses a greater risk/
Central and abdominal obesity poses a greater risk
27
What is a good indicator of abdominal fat?
Waist circumference is a good indicator of abdominal fat
28
Relationship between waist measurement and risk of obesity for men
Risk increases with a waist measurement of 40 inches or more for men and 35 inches or more for women
29
Relationship between waist measurement and risk of obesity for women
Risk increases with a waist measurement of 40 inches or more for men and 35 inches or more for women
30
Example of carbohydrates
Sugars and starches;
organic compounds composed of carbon, hydrogen, and oxygen
31
What does carbohydrates serve as a structural framework for?
Serve as the structural framework of plants; lactose is only animal source (sugar present in mild)
32
Most abundant and least expensive source of calories in the world
Carbohydrates
33
Intake of carbohydrates is correlated to what?
Intake often correlated to income: as income increases, carbohydrate intake decreases
34
How are carbs classified?
Classified as simple or complex sugars
35
What is the primary function of carbohydrates?
Primary function is to supply energy
36
What is the recommended total carb calories for adults?
Recommended as 45% to 60% of total calories for adults
37
How does carbs differ from proteins and fats?
Carbs more easily and quickly digested than protein and fat
38
What percent of carbs is ingested?
90% of carbohydrate intake is ingested
39
What are carbs converted to? for what?
Converted to glucose for transport through the blood
40
What tissues rely of carbs almost exclusively for energy?
Efficient fuel that certain tissues rely on almost exclusively for energy (i.e., nervous system)
41
How are carbs transported?
Transported from the GI tract, through the portal vein, to the liver
42
What does liver do to glucose?
Liver stores glucose and regulates entry into the blood
43
What do cells do to glucose?
Cells oxidize glucose to provide energy, carbon dioxide, and water
44
What is required for the formation of all body structure?
Proteins
45
How many different proteins exist in the body?
More than 1,000 different proteins are made in the body by combining various of the 22 amino acids
46
What do complete proteins contain?
Complete proteins contain sufficient essential amino acids to support growth
47
Incomplete proteins
Incomplete proteins are deficient in one or more essential amino acids
48
Example of complete protein?
Animal proteins are complete;
plant proteins are incomplete (except that soy and quinoa are complete)
49
Examples of incomplete proteins?
Plant proteins are incomplete (except that soy and quinoa are complete)
50
How can vegetarians get complete protein/
Vegetarians, who do not eat animal protein, can combine different plant proteins to supply a complete protein
51
How are dietary proteins broken down?
Dietary protein is broken down into amino acids by pancreatic enzymes in the small intestine which are absorbed and transported to the liver
52
What happens to amino acids in the liver?
In the liver, amino acids are recombined into new proteins or are released for use by tissues and cells
53
Protein tissues are in a constant state of flux, what does this mean?
Protein tissues are in a constant state of flux. Tissues are continuously being broken down (catabolism) and replaced (anabolism)
54
Recommended Daily Allowance of Protein for adults?
RDA for adults is 0.8 g/kg of body weight, 10% to 35% total calorie intake
55
Fats- how are they soluble and what are they composed of?
Insoluble in water and blood; composed of carbon, hydrogen, and oxygen
56
What percent of lipids in the diet are triglycerides?
95% of lipids in diet are triglycerides
57
Fats contain MIXTURES of what?
Contain mixtures of saturated (raise cholesterol levels) and unsaturated (lower cholesterol levels) fatty acids
58
Saturated fats
Saturated (raise cholesterol levels)
59
Unsaturated fats
unsaturated (lower cholesterol levels) fatty acids
60
Animal fats are what kind of fats?
saturated
61
Most vegetable fats are what kind of fats?
Unsaturated
62
Where does digestion of fats mainly occur?
Digestion occurs largely in the small intestine
63
How are fats broken down?
Bile which is secreted by the liver and stored in the gallbladder, emulsifies fat so that pancreatic enzymes can break it down for digestion
64
How are fats absorbed and transported
Fats are absorbed into the lymphatic circulation and transported to the liver
65
What is the most concentrated source of energy in the diet?
Fats
66
Recommended intake of fats"
Recommended intake: limit saturated fats to less than 10% of daily calories and intake of trans fats to as low as possible
67
Vitamins
Organic compounds needed by the body in small amounts; do not provide calories
68
What are vitamins needed for?
Needed for metabolism of carbohydrates, protein, and fat
69
What kinds of foods have higher levels of vitamins
Fresh foods are higher in vitamins than processed
70
Types of vitamins:
Water soluble
Fat soluble
71
Example of water soluble vitamins
Water soluble: C, B-complex vitamins; not stored in body
72
Example of fat soluble vitamins
Fat soluble: A, D, E, K
73
How are vitamins absorbed?
Absorbed through the intestinal wall directly into bloodstream
74
Where are minerals found?
Organic elements found in all body fluids and tissues
75
What do minerals do?
Some function to provide structure in the body, others help regulate body processes
76
Examples of macrominerals
Macrominerals include calcium, phosphorus (phosphates), sulfur (sulfate), sodium, chloride, potassium, and magnesium
77
Examples of microminerals
Microminerals include iron, zinc, manganese, chromium, copper, molybdenum, selenium, fluoride, and iodine
78
Water accounts for what percent of adults total weight?
Accounts for between 50% and 60% of adult’s total weight
79
How much body water in cells?
Two thirds of body water is contained within the cells (intracellular fluid [ICF])
80
How much body water in ECF?
The remainder of body water is extracellular fluid (ECF), body fluids (plasma, interstitial fluid)
81
What does water provide for the body?
Provides fluid medium necessary for all chemical reactions in the body
82
What does water act as in the body?
Acts as a solvent and aids digestion, absorption, circulation, and excretion
83
Physiological and physical factors affecting nutrition:
stage of development,
state of health,
medications
84
Social determinants of health and cultural
economic stability,
health care access and quality,
social and community context,
education access and quality, neighborhood and
built environments
Culture, religion, food ideology, and learned aversions
85
Developmental Considerations of nutrition: Growth
Growth: infancy, adolescence, pregnancy, and lactation increase nutritional needs
86
Developmental Considerations of nutrition: Activity
Activity increases nutritional needs
87
Developmental Considerations of nutrition: Age
Age-related changes in metabolism and body composition
88
Developmental Considerations of nutrition: nutritional needs
Nutritional needs level off in adulthood
89
Why are fewer calories needed in adulthood?
Fewer calories required in adulthood because of decrease in BMR
90
Components of Nutritional Assessment
History taking
Physical assessments
Biochemical data
91
Components of Nutritional Assessment: History taking
Dietary, medical, socioeconomic data
92
Components of Nutritional Assessment: Physical assessments
Anthropometric and clinical data
93
Components of Nutritional Assessment: Biochemical data
Protein status, body vitamin, mineral, and trace element status
94
Dietary data includes
24-hour recall method
Food diaries/calorie counts
Food frequency record
Diet history
95
Nursing Interventions
Teaching nutritional information
Monitoring nutritional status
Stimulating appetite
Assisting with eating
Providing oral nutrition
Providing long-term nutritional support
96
Two types of diets
1. Therapeutic diets
2. Modified consistency diets
97
Therapeutic diets
Consistent carbohydrate
Fat or sodium restricted
High or low fiber
Renal
98
Modified consistency diets
Clear liquid
Pureed
Mechanically altered
99
Short term Nutritional Support
Using the nasogastric or nasointestinal route
100
How to confirm the NGT placement
Radiographic examination
Assessment of aspirate pH
Measurement of tube length and tube marking
Carbon dioxide monitoring
Confirming nasointestinal tube placement
101
Long-Term Nutritional Support
Enterostomal tube
Gastrostomy
PEG
102
Enterstomal tube
An enterostomal tube may be placed through an opening created into the stomach (gastrostomy) or into the jejunum (jejunostomy)
103
Gastronomy
A gastrostomy is the preferred route to deliver enteral nutrition in the patient who is comatose
104
Who puts in stomach tubes and how?
Placement of a tube into the stomach can be accomplished by a surgeon or gastroenterologist via a percutaneous endoscopic gastrostomy (PEG) or a surgically (open or laparoscopically) placed gastrostomy tube
105
Enteral Feeding
Feeding schedule and formulas, and pumps
Monitor for tolerance
Promote patient safety
Monitor for complications
Provide comfort measures
Provide education
106
How to monitor for tolerance of enteral feeding?
Gastric Residual Volume (GRV)
107
Parental Nutrition (PN) contains what?
Contains the three primary components necessary to maintain nutrition: amino acids, carbohydrates, and lipids
108
How is the Parental nutrition nutrients?
Highly concentrated, hypertonic nutrient solution
109
How is PN administered?
Given intravenously through a central venous access device
110
What do you monitor for while using PN?
Monitor for and prevent complications
111
Complications of TPN?
Insertion problems
Infection and sepsis
Metabolic alterations
Fluid, electrolyte and acid-base imbalances
Phlebitis
Hyperlipidemia
Liver and gallbladder disease
