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Nursing Essentials > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

What is nutrition

A

INTAKE leads to tissue GROWTH and ENERGY

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2
Q

What is malnutrition

A

Imbalance between INTAKE and what your body NEEDS

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3
Q

What is metabolism

A

The process of CHANGING nutrients into END products for nutrition

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4
Q

What is the basal meabolic rate (BMR)

A

MIN amount of energy our bodies need

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5
Q

What is anabolism

A

CREATING

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6
Q

What is catabolism

A

Breaking DOWN

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7
Q

What are the 4 macronutrients

A

Carbs, fats, protein, water

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8
Q

What are micronutrients

A

Vitamins and minerals

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9
Q

What is a kilocalorie (kcal)

A

Interchangable with 1 carolire

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10
Q

How many calories in one gram of carb

A

4

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11
Q

What is the recommended intake for carbs

A

45-65%

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12
Q

What are sugars starches and fiber

A

carbs

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13
Q

What is the body’s preferred energy source

A

carbs

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14
Q

What body parts loves carbs

A

Brain

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15
Q

What are simple sugars

A

fructose, surcose, lactose, and glucose

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16
Q

What is sugar in fruit

A

fructose

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17
Q

What is table sugar

A

sucrose

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18
Q

What is the sugar in milk

A

lactose

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19
Q

What is the sugar in blood

A

glucose

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20
Q

What are complex carbs

A

starches, fiver, glycogen

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21
Q

What do legumes, bread, rice, pasta, and starchy veggies contain

A

complex carbs

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22
Q

What do you do to prevent ketosis

A

Make sure you eat enough carbs

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23
Q

What is ketosis

A

The body breaks down protein for energy

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24
Q

What is the recommended amount of fiber intake

A

20-35 grams

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25
Q

What type of fiber is in wheat, whole grains, or spinach

A

Insoluble

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26
Q

What do insoluble fibers so

A

Reduces constipation, hemorrhoids, and diverticular disease, DONT’ break down

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27
Q

What is diverticular disease

A

When there are pockets in your colon

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28
Q

What type of fiber are oats, fruits, legumes, and matamucil

A

soluble

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29
Q

What do soluble fibers do

A

SLOW digestion, healthy ‘HEART, lowers CHOLESTEROL, maintains blood SUGAR

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30
Q

What can happen with a lack of fiber

A

Constipation, hemorrhoids, formation of diverticula

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31
Q

Do you want to balance soluble and insoluble fibers

A

Yes

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32
Q

How many calories are in one gram of fat

A

9

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33
Q

What is the recommened intake of fat

A

20-35%

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34
Q

What are the functions of fat

A

ENERGY, INSULATION, NERVE fibers, FAT-SOLUBLE VITAMINS

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35
Q

What affects cholestrol

A

Saturated and trans fats

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36
Q

What do red meats and fried foods contain

A

saturated and trans fat

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37
Q

What type of fat do you want to limit

A

saturated and trans fat

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38
Q

What type of fats are in olive oil and avocados

A

monounsaturated

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39
Q

What are the essential FAs

A

Omega 3 and 6

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40
Q

What do essential FAs do

A

BRAIN and blood CLOTTING

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41
Q

What do omega 3s do

A

Reduce risk of HEART disease, BRAIN developkent in children

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42
Q

What does salmon and tuna contain

A

omega 3

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43
Q

What type of fish oil do you want to give

A

Burpless

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44
Q

How many calories are in one gram of protein

A

4

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45
Q

What is the recommened intake of protein

A

15-20%

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46
Q

What is the role of protein

A

MAINTENANCE, REPAIR, HEMOGLOBIN, PROTHTROMBIN

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47
Q

What does hemoglobin do

A

The protein in RBCs that transposrt O2

48
Q

What does prothrombin do

A

CLOTTING

49
Q

What are amino acids

A

Building blocks of proteins, MUST be consumed

50
Q

What are complete proteins

A

Contain all essential amino acids

51
Q

What type of protein is in beans, peas, nuts, seeds, meat, fish, soybeans, veggies, and grains

A

incomplete

52
Q

What are incomplete proteins

A

Lack one or more essential amino acids

53
Q

What type of protein is in milk, cheese, eggs, fish meat, soybeans

A

Essential amino acids

54
Q

What is essential for body functioning

A

Water

55
Q

What are th functions of water

A

control body TEMP, ACID-BASE balance, BALANCE, TRANSPORTs waste

56
Q

What % is water of the body weight

A

60%

57
Q

What are the signs of dehydratino

A

headach, loss of concentration

58
Q

Why are older adults at risk for dehydration

A

decreased thirst mechanism

59
Q

What can happen with excess water intake

A

hyponatremia

60
Q

What are the fat soluble vitamins

A

ADEK

61
Q

Where are fat soluble vitamins stored

A

Liver, not excreted by kidneys

62
Q

What does vitamin A do

A

NIGHT vision, maintains EPITHELIAL tissue function

63
Q

What does vitamin D do

A

BONE health with calcium

64
Q

What does vitamin E do

A

Antioxidant

65
Q

What does vitamin K do

A

CLOTTING

66
Q

What vitamin is in dark leafy greens and broccoli

A

K

67
Q

What vitamins are in nuts and seeds, fruits, and veggies

A

E

68
Q

What vitamins are in liver, egg yolds, dark leafy greens

A

A

69
Q

What vitamins are in dairy, salmon and eggs

A

D

70
Q

what does coumadin do to vitamin k

A

reduces clotting

71
Q

What are the two types of vitamins

A

Water and fat souluble

72
Q

Are water soluble vitamins stored in the body

A

No, excreted in urine

73
Q

What are the water soluble vitamins

A

C, B

74
Q

What does vitamin C do

A

Promoting HEALTH and COLLAGEN synthesis

75
Q

How many vitmain B’s are there

A

8

76
Q

What is folic acid

A

Vitamin B9

77
Q

What does folic acid do

A

Prevents ANEMIA, important for PREGNANT women to decrease the risk of neural tube DEFECTS

78
Q

What vitamins do citrus, broccoli, and potatoes contain

A

Vitamin C

79
Q

What viatmins do dark leafy greens, and fortified grains contain

A

Folic acid

80
Q

What does B12 need to be absorbed

A

Intrinsic factor

81
Q

What are minerals

A

MICROnutrients needed for ENERGY, MUSCLE building, NEREVE conduction, blood CLOTTING, and IMMUNITY

82
Q

What do antioxidants do

A

PROTECT from free redicals, improve IMMUNE function

83
Q

What are free radicals

A

Byporducts from oxidize cells

84
Q

What do fruits and veggies contain

A

Antioxidants

85
Q

What is digestion

A

Process of breaking down food into nutrients

86
Q

What does the mouth do

A

Releases amylase

87
Q

What does the esophagus do

A

peristalsis to stomach

88
Q

What does the stomach do

A

Release PEPSIN, produces IF, creates CHYME

89
Q

What does the liver do

A

BILE production

90
Q

What does the gallbladder so

A

STORE BILE then release in small intestin

91
Q

Why do pepole without gullbladders have pain when they eat fatty foods

A

No stored bile which breaks down fats

92
Q

What does the pancreas do

A

Secretes digestive enzymes

93
Q

What does the small intension do

A

DIGEST, ABSORB, LUBRICATE

94
Q

What does the large intestine do

A

Absorb WATER, forms FECESW

95
Q

What does the rectum do

A

hold/expell feces

96
Q

What is the current dietary guidelines for Americans from 2011

A

MyPlate

97
Q

What are pregnate people at risk for

A

iron deficiency anemia

98
Q

How low should mothers exclusivly breastfeed

A

6 months- one year

99
Q

What are the benefits for the mom when she benefits

A

Lower risk of DM, HEART disease, and breast CANCER

100
Q

What are the benefits for baby when breast feed

A

lower risk of INFECTIONS, OBESITY, DM

101
Q

Does pregnacy increase caloric intake

A

yes

102
Q

What does breastfeeding increase caloric needs

A

500

103
Q

What can vitamin D deficiency lead to

A

Ostromalacia/riskets, ostropenia/osteoporosis

104
Q

What is osteomalacia/rickets

A

SOFTEN of bones

105
Q

What is osteopenia/osteoporosis

A

LOSS of bone MASS

106
Q

What are the alterations to a persons nervous system with poor nutition

A

Decreased ALTERN?ESS,SLOWER solving, SLOWER muscle response time

107
Q

What can a folate deficiency lead to

A

Depression, confusion, DECREASED nerve function

108
Q

What can a B12 deficiency lead to

A

NUMBNESS, dizziness, balance issues

109
Q

What can high sodium, fat, and cholesterol intake increase

A

Chances of atherosclerotic heart disease and stroke

110
Q

What is dysphagia

A

Difficulty swallowing from neurological disorders

111
Q

What can aspiration lead to

A

pneumonia

112
Q

What can dysphagia lead to

A

high risk for aspiration

113
Q

If your patient has coughing, wheezing, dyspnea, bradycardia, and hypotension what should you susecpt

A

Aspiration

114
Q

How can nurses prevent aspiration

A

Follow dietary ORDERS, elevate HOB to at least 45 degrees for at least 45 MINS AFTER MEAL

115
Q

If an aspiration risk pt is not eat what should their HOB be at

A

30 degrees

116
Q

What can inadequate absorption of nutrients in the intestines lead to

A

WEIGHT LOSS, FATIGUE, SCURVEY (vit C, bleeding gums), ANEMIA, poor WOUND healing, neural tube DEFECTS

117
Q
A

Nursing Essentials (16 decks)

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