Nutrition

Question 1

definition of NUTRITION

Answer 1

• a BASIC COMPONENT OF HEALTH
• important for NORMAL GROWTH & DEVELOPMENT
• TISSUE MAINTENANCE & REPAIR
• ORGAN FUNCTION

Question 2

medical nutrition therapy (MNT)

Answer 2

• use of NUTRITION THERAPY & COUNSELING to manage diseases

Question 3

what are our NUTRIENTS? (6)

Answer 3

the BIOCHEMICAL UNITS OF NUTRITION

• CARBOHYDRATES
• PROTEINS
• FATS
• WATER
• VITAMINS (fat or water-soluble)
• MINERALS

Question 4

definition of DIGESTION

Answer 4

the MECHANICAL BREAKDOWN that results from CHEWING, CHURNING, & MIXING OF FLUID
- reduction of food into its SIMPLEST FORM

Question 5

absorption–how do we absorb nutrients?

Answer 5

absorption of the NUTRIENTS; through

• PASSIVE DIFFUSION
• OSMOSIS
• ACTIVE TRANSPORT
• PINOCYTOSIS

Question 6

passive diffusion

Answer 6

particles moving OUTWARD from greater conc. to lesser conc.
- DOES NOT NEED CARRIER

Question 7

osmosis

Answer 7

movement of water through a semipermeable membrane through diff. conc.

• wants to EQUALIZE THE CONCENTRATIONS

Question 8

active transport

Answer 8

• opposite of passive diffusion
• needs ENERGY

Question 9

pinocytosis

Answer 9

the ENGULFING of LARGE MOLECULES by absorbing cell

Question 10

metabolism/storage of nutrients

Answer 10

all of the BIOCHEMICAL REACTIONS within the cells of the body

• ANABOLISM
• CATABOLISM

Question 11

elimination

Answer 11

• CHYME movement into the ILEOCECAL VALVE within the LARGE INTESTINE
• conversion into FECES

Question 12

carbs

Answer 12

• the MAIN SOURCE OF ENERGY in our diet
• the MAIN SOURCE OF FUEL (glucose)
• made from units of SACCHARIDES

Question 13

protein

Answer 13

provides ENERGY and very important for growth, maintenance, and repair

• can be SIMPLE, COMPLEX, INCOMPLETE
  ex. albumin or insulin
  ex. beef, poultry, milk, cheese
  ex. grains, legumes, seeds, veggies

Question 14

fats

Answer 14

• the most CALORIE-DENSE NUTRIENT - gives around 9 kcal per gram
• made up of TRIGLYCERIDES + FATTY ACIDS
• can be classified as either SATURATED (each carbon has 2 attached hydrogens) or UNSATURATED

Question 15

water

Answer 15

• essential due to its function within CELLS and its FLUID ENVIRONMENT
• makes up 60 - 70% of total body weight

Question 16

vitamins

Answer 16

• organic substances present in small amounts in food that are essential to NORMAL METABOLISM
• type of CHEMICALS that act as CATALYSTS in biochemical reactions

Question 17

antioxidants

Answer 17

• seen in certain vitamins; helps to neutralize free radicals
  
  • can cause oxidative damage, increase risk of cancer

Question 18

fat-soluble vitamins

Answer 18

• VITAMIN A, D, E, & K
• have a HIGH STORAGE CAPACITY for these vitamins

Question 19

water-soluble vitamins

Answer 19

• VITAMIN C, B COMPLEX
• body DOES NOT store these vitamins
• absorbed easily in GI TRACT

Question 20

minerals

Answer 20

• type of INORGANIC ELEMENTS that are helpful as catalysts in biochemical reactions
• classified as MACROMINERALS (100 mg <) or MICROMINERALS/TRACE ELEMENTS (<100 mg)
• MACROMINERALS
  
  • help to balance our pH and acid-base balance
• MICROMINERALS:
  
  • minimal reactions and interaction; can cause deficiency of other fellow trace element

Question 21

dietary reference intakes (DRIs)

Answer 21

Acceptable range of
quantities of vitamins and
minerals for each gender
and age group

Question 22

what is needed in our DAILY VALUES?

Answer 22

• PROTEIN
• VITAMINS
• FATS
• CHOLESTEROL
• CARBS
• FIBER
• SODIUM
• POTASSIUM

Question 23

what are factors that INFLUENCE NUTRITION?

Answer 23

• ENVIRONMENTAL FACTORS
• DEVELOPMENTAL NEEDS

Question 24

describe developmental needs of various age groups

Answer 24

INFANTS - SCHOOL AGE;
- need breastfeeding & intro to solids
- taking around 6 months
ADOLESCENTS:
- peer influences & growth spurts
- sports & activities
YOUNG & MIDDLE ADULTS
- pregnancy (folic acid - avoid neural tube defects)
- lactation (500 kcal-day)
OLDER ADULTS
- change in taste and perceptions
- changes in incomes, health & transport

Question 25

factors to consider during NUTRITION ASSESSMENT

Answer 25

• observation of NUTRITIONAL HISTORY
• asking their preferences in food, values, and expectations
• LABS and tests
• diet/health history
• physical exam
• dysphagia

Question 26

what are some COMMON LAB TESTS?

Answer 26

• looks at nutritional status of;
  
  • plasma proteins (amt. of protein in blood)
  • albumin - 21 days (protein helps with fluid retention)
  • hemoglobin (protein in RBC - oxygen carrier)
  • prealbumin - 2 days
  • retinol-binding protein - 12 hours (measures amt of vitamin A)
  (shows metabolic half-life)

Question 27

describe ENTERAL TUBE FEEDING

Answer 27

• providing nutrients DIRECTLY INTO GI TRACT
• use of ENTERAL ACCESS TUBES

Question 28

what are the RISKS OF TUBE FEEDING?

Answer 28

**risk of ASIPRATION

• position patient in upright position
• need RESIDUAL; comparing food prescribed

Question 29

describe PARENTERAL NUTRITION

Answer 29

• nutrients provided via IV
• used for patients that cannot digest/absorb enteral nutrition
• use of X-RAY CONFIRMATION

Question 30

some guidelines for enteral feeding

Answer 30

• use ASPETIC TECHNIQUE
• label equipment
• use proper connector
• trace all lines
• patient sitting upright

Question 31

body mass index

Answer 31

• measures the WEIGHT CORRECTED for HEIGHT; serves as alternative to traditional height-weight relationships
  
  • CALCULATE;
    
    • divide patient’s weight by height^2