Nutrition Flashcards
Nutrition
the sum of interations betwen the body and food consumed
Nutrients
biochemical substances found in food that the body needs to function
Adequate food intake
a balance of essential nutrients
Human need
all people need the same nutrients but in varying amounts at different stages
Metabolism
The building up and breaking down of substances
- Calories fueld metabolism but excess calories are stored as fat
Basal Metabolic Rate
rate at which body burns calories at rest
Body Mass Index
Assessment tool used to measure body fat stores
Negative Nitrogen Balance
more protein is lost than is replaced
Descibe the following Macronutrient:
Carbohydrates
(Type/Specific Nutritent(s), Caloric Value, Function(s), Source, MISC)
Type/Specific Nutrient(s):
- Simple (Monosaccharides)
- Complex Sugars
Caloric Value:
- 4 cal/gram
Function(s):
- Primary energy source
- Converted to glucose, which the CS relies on for energy
Sources:
- Lactose (milk)
- Starches
- Fiber/Oats (complex carbs)
- Grains
Misc:
- Excess stored as fat/glycgen
- Soluble fiber: slwo digestion = helps lower bood sugar/cholesterol (oats, carrots, citrus)
- Insoluble fiber: helps with bowel movement (wheat bran, ntus, cauliflower, green beans)
Descibe the following Macronutrient:
Protein
(Type/Specific Nutritent(s), Caloric Value, Function(s), Source, MISC)
Type/Specific Nutrient(s):
- Amino acids
-> 22 AA; 9 essential AA
Caloric Value:
- 4 cal/gram
Function(s):
- Building body structure/uscle
-> (genes, enzymes, muscle, bone matrix, skin, and blood)
Sources:
- Complete proteins (contains 9eAA)
-> Animal-based: meat, fish, dairy
-> Plant-based exceptions: soy - Incomplete proteins (doesnt contain 9eAA)
-> Plant-based: rice, beans, vegetables
Misc:
- Only nutrient with Nitrogen
- If PT has wound pressure/sore = ↑protein (+Vit C)
- If PT has kidney issue = ↓protein
Descibe the following Macronutrient:
Fats (Lipids)
(Type/Specific Nutritent(s), Caloric Value, Function(s), Source, MISC)
Type/Specific Nutrient(s):
- Triglycerides (95%)
- Cholesterol (<5%)
- Phospholipids
Caloric Value:
- 9 cal/gram
Function(s):
- Source of energy
- Aids in the absroption of fat-oluble vitamins
- Provides insulation/strucutre/temperature control
Sources:
- Saturated Fats (FA)
-> Animal fats: solid at room temperature
-> Whole milk, butter, coconut/palm oil - Unsaturated Fats (FA)
-> Vegetable fat: liquid at room temperature; mono/polyunsaturated vegetable oils - Trans Fat (unsaturated fat):
-> Hydrogenated vegetable oils - Cholesterol (found only in animal products)
Misc:
- Excess cholesterol clogs arteries
Descibe the following Micronutrient:
Vitamins (Organic)
(Type/Specific Nutritent(s), Caloric Value, Function(s), Source, MISC)
Type/Specific Nutrient(s):
- Fat-soluble
-> A, D, E, K - Water-soluble
-> B, C (folate, thiamine, biotin)
Caloric Value:
- 0 cal/gram
Function(s):
- Catalyst for metabolis preocessess
Sources:
- Fat-soluble vitamins
-> Absorbed with fat into lymphatic system
-> Excess stored in liver and adipose tissue
-> Danger of toxicity - Water-soluble vitamins
-> Not stored in the body
-> Must be taken daily
Misc:
- Not synthesized; must be obtained via diet
- Vit D = ↑efficiency Ca reabsorption
Descibe the following Micronutrient:
Minerals (Inorganic)
(Type/Specific Nutritent(s), Caloric Value, Function(s), Source, MISC)
Type/Specific Nutrient(s):
- Major: >5g
-> (calcium, phosphorus, sulfur, sodium, chloride, potassium, magnesium) - Trace: <5g
-> iron, zinc, manganese, chromium, copper, molybdenum, selenium, fluoride, iodine
Caloric Value:
- 0 cal/gram
Function(s):
- Regulate body processess
- Some provide structure
Sources:
- Green veggies
- Nuts
- Meat
- Dairy
- Beans
Misc:
- Daily intake recommended
Descibe the following nutrient:
Water
(Caloric Value, Function(s), Source, MISC)
Type/Specific Nutrient(s):
- X
Caloric Value:
- 0 cal/gram
Function(s):
- Provide the fluid medium necessary for all chemical reactions
Sources:
- Beverages/Solisolid foods
- Is produced through the metabolism of carbohydrates, protein and fat
Misc:
- Urine output = water intake
- Normal water intake is between 2000 and 3000 mL
- Water intake should average about 2,600 mL/day for adults
- 2-3L of water recommended
What does soluable fiber do to digestion of carbs? Increase of Decrease? Would it help a diabetic?
Soluable fiber -> slows digestion -> prevent glucose spikes = helpful for diabetics
What does soluable fiber do to cholesterol levels? Raise or lower it? Would it help a cardiac pt?
Soluble fiber -> lowers cholesterol -> help cardiac pt
What does insoluable fiber do to bowel movements? Increase or decrease it? Would a help someone who is constipated?
Insoluble fiber -> promotes bowel movement = help someone who is constipated
What is the only vegetable that provides all 9 essential amino acids and is an adequate protein source for vegetarians?
Soy
+/- Nitrogen in the body indicates…
imbalances of protein stores
A state of ______ existis when Nitrogen intake = Nitrogen output
balance
What are the different tyes of lipoproteins?
HDL:
Healthy: remove excess cholesterol
- avoados, fish, cashews, olive oil
LBL:
Lousy: contribute to buildup of clogged arteries
- seed/canola/coconut oil, whole milk fatty meats
______ + ______ = Total Cholesterol
HDL; LDL
What are the most common major vitamin deficiencies?
Calcium, Vitamin D, Vitamin B12
Describe the range and provide examples of food for the following:
Low Glycemic Index
Range: < 55
Examples:
- Fruits/Veggies
-> excludes potatoes/watermelon - Grainy bread
- Brown rice
- Rish
- Egg
Describe the range and provide examples of food for the following:
Medium Glycemic Index
Range: 56 - 69
Examples:
- Whole wheat products
- White/basmati rice
- Table sugar
- Sweet potatoe
Describe the range and provide examples of food for the following:
HIgh Glycemic Index
Range: >70
Examples:
- Baked potatoes
- White bread
- Rice krispies
According to MyPlate, what are the recommended intake for vegetables? grains? fruits? proteins?
Vegetables = 30%
Grains = 30%
Fruits = 20%
Protein = 20%
What are the macronutrient recommendations?
Carbohydrates: 45 - 65%
Protein: 10 - 35%; ¾ of body solids are protein
Fats: 20 - 35%
Describe factors that affecting metabolic rate
Age = ↓metabolism
Disease = ↑/↓ metabolism
Gender: men have higher metabolic rate compared to women
Starvation = ↓metabolism
In order to maintain weight, intake must ______ output.
equal
How many calories are in 1 lb of fat?
3,500
What are factors that can lead to inaccurate BMI readings?
- Dehydration
- Edema
- BMI chart not accurate for < 20 years old
What is the ideal waist circumference for men? women?
< 40 for men
< 35 for women
What are the four categories of assessment used in the ABCD approach?
Anthropometric data, Biochemical data, Clinical signs & symptoms, and Dietary history
What does Anthropometric data involve?
- Height
- weight
- Ideal Body Weight (IBW)
- Body Mass Index (BMI)
- skin fold measurements
- arm circumference measurements
What do BMI and arm circumference measurements indicate?
They are indirect measurements of fat and protein storage
How is Ideal Body Weight (IBW) calculated for men?
106 lbs for 5 feet, plus 6 lbs for every additional inch
How is Ideal Body Weight (IBW) calculated for women?
100 lbs for 5 feet, plus 5 lbs for every additional inch
What are the BMI categories?
- Underweight
- healthy weight
- overweight
- obese
What BMI range is considered underweight?
Below 18.5
What BMI range is considered healthy weight?
Between 18.5 and 24.9
What BMI is considered overweight?
25 or more
What BMI is considered obese?
30 or more
What is the formula for calculating BMI?
Weight in pounds * 703 / (height in inches)^2
What are some biochemical indicators of malnutrition?
Decreased albumin levels =
low protein level in body
What are some biochemical indicators of iron defeciency?
Low hemoglobin
List the clinical signs of malturtion for the following:
Skin
Nails
Hair
Eyes
Lips
Tongue
Gums
Neuro
GI
Skin: dry/rough
Nails: brittle, pale
Hair: thin, dry/dull
Eyes: red, pale
Lips: cracked, swollen
Tongue: red, swollen
Gums: swollen
Neuro: tingling in finger
GI: constipation/diarrhea
What kind of information is gathered in a Dietary History?
- Intake of Food & Fluid Preferences (water/soda)
- Allergies (always ask what happens)
- Medical Problems
- Ability to obtain food (RF: older PT)
- Weight loss/gain
- Factors influencing diet
- Problems swallowing/chewing
*
What are some tools used to gather dietary history?
24-Hour Food Recall:
- Ask pt to recall all food and beverages consumed in the past 24 hours
- Unreliable
Food Frequency Record:
- how often certain foods or food groups are consumed over a specific period
Food Diary:
- PT logs food daily
Describe the following eating disorder:
Anorexia Nervosa
- Extreme weight loss
- Muscle wasting
- Refusal to eat
Describe the following eating disorder:
Bulimia
- Gorging (up to 50,000) calories in a day
- Self-induced vomitting
Describe the following therapeutic diet:
Healthy Diet - USDA guidelines
(recomended calories, carb type, fat type, % of macronutrients)
- 1400-2500 calories depends on gender/size/activity
- Complex not simple carbs
- Monounsaturated oils not saturated or trans fats
- Carbs 45-65%
- Protein 10-35%
- Fats 20-35% (less than 10% from unsaturated fat)
Describe the following therapeutic diet:
Low Sodium Diet
(What does the diet entail? Who is it used on?)
What does the diet entail?
- Limit sodium intake anywhere from 500-3000mg/day
Who is it used on?
- Use for PT with hypertention
Describe the following therapeutic diet:
Consistent - Carbohydrate diet
(What does the diet entail? Who is it used on?)
What does the diet entail?
- Promotes high-fiber and heart-healthy fats
- Limits sodium and saturated fats
Who is it used on?
- Used for PT with diabetes
Describe the following therapeutic diet:
Renal Diet
(What does the diet entail? What is the goal/point of the diet?, Who is it used on?)
What does the diet entail?
- Restricts protein, sodium, potassium and fluid
What is the goal/point of the diet?
- Reduces workload on the kidneys
- Control the accumulation of uremic toxins
Who is it used on?
- Used for PT with kideny issues
Describe the following therapeutic diet:
High fiber diet
(What does the diet entail? What is the goal of the diet?)
What does the diet entail?
- Increased intake of foods high in fiber
-> whole grains, beans, veggies
What is the goal of the diet?
- Prevent/treat constipation, opiods, IBS (irritable bowel syndrome), and diverticulosis (pouches in GI)
Describe the following therapeutic diet:
Low Fiber Diet
(What does the diet entail? Who is it used on?)
What does the diet entail?
- FIber intake is limited to <10 grams/day
Who is it used on?
- PT with diarrhea, ulcerative colitis
Describe the following modified consistency diet:
Clear Liquid
Any see through liquid:
- Fruit juice—no pulp (apple juice okay)
- Jello
- Chicken Broth
- Coffee/Tea
- 7-Up
Describe the following modified consistency diet:
Pureed
- Blenderized, mostly cooked
- For PT who have problems chewing, dysphagia (trouble swallowing)
Describe: Low saturated fat, Low choleserol diet (include: what does diet entail, who is it used on?)
What does diet entail?
- Limits saturated fats and cholesterol
Who is it used on?
- Manage cardiac disease
- Pvt atherosclerosis
Describe the following modified consistency diet:
Full liquid
Everything on the clear liquid + liquid dairy
- Pudding
- Ice Cream
- Milk
- Custard
Describe the following modified consistency diet:
Mechanical Soft
- shredded, chopped, wellcooked veggies, bread, canned fruit
- For PT who is missing teeth; chronic condition (too tired to chew
What does NPO mean? When would a pt be NPO?
NPO - nothing by mouth
Pt would be NPO:
- Before surgery or certain diagnostic tests
- Patients experiencing severe nausea and vomiting
- an inability to chew or swallow
-various acute or chronic GI abnormalities those who are comatose (unconscious) - women during labor and delivery.
How Does BMI Help To Identify Potential Health Risks?
Provides estimation of relative risk for diseases associated with increased body fat
- Ex: heart disease, type 2 diabetes, hypertension, and certain cancers
What are some ways to improve appetite?
- Have favorite food in small frequency
- Oral hygiene
- Pain management
What are some way you can assisst patients with their meals?
- Oral hygiene
- Handwashing
- If Blind: food placement by clock
-> fosters independence - Indentify food for pt, if needed
- Place tray close to patient on over-bed table
- Adaptive utensils
- Feed patient sitting down
In what instances/situations would you promote fluids?
- Constipation (soften stool)
- Diarrhea (to replace lost fluids)
In what instances/situations would you restrict fluids?
- Kidney failure (reduce fluids bc kidney undable to maintain water balance)
- Congestive heart failure (reduce fluids to prevent edema)
- Liver impairment (reduce fluids so fluids dont build up in abdomen; ascites)
- NPO
How can culture/ehtnicity affecet an individuals nutritional choices?
(African Americans, Jewish, Mormons, 7th day adventist, Muslim)
- African Americans: most lactose intolerant; less negative about excess weight
- Jewish: Kosher diet; no pork
- Mormons: No caffeine, ETHO (alc), cola
- 7th day adventist: vegetarians
- Muslim: no park, ETOH (alco)
Know the functions of these vitamins
- A
- D
- E
- K
- B
- C
Vitamin A - vision
Vitamin D - calclium reabsorption
Vitamin E - Antioxidant
-> tocicity: impair blood coagulation too muh blEEding
Vitamin K - blood clotting
Vitamin B - idk lol
Vitamin C- helps absorb iron
