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Nursing 101 > nutrition 2 > Flashcards

nutrition 2 Flashcards

1
Q

2 types of phospholipids

A

Low-density lipoproteins (LDL)

High density lipoproteins (HDL)

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2
Q

3 types of lipids

A

glycerides, sterols and phospholipids

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3
Q

above levels of blood glucose causes what

A

trigger the release of insulin which cause glucose ot move into body cells and to be stored in the liver and muscles

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4
Q

At room temp fats are ——– and oils are ——

A

solid and liquid

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5
Q

can lipids be dissolved in water?

A

no

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6
Q

Cholesterol should be less than

A

300 mg

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7
Q

Coffee lowers the risk of what

A

parkinsons disease, type 2 diabetes, stroke, and dementia

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8
Q

Coffee lowers the risk of what

A

parkinsons disease, type 2 diabetes, stroke, and dementia

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9
Q

complex molecules made up of amino acids.

A

proteins

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10
Q

consist of long chains of saccharides called polysaccharides

A

Complex carbohydrates

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11
Q

cooking methods affecting nutritional status

A

up to half of the water soluble vitamin content is lost in the cooking water of boiled vegetables

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12
Q

Developed to help people improve their nutritional habits but do not specify daily amounts of food and nutrients

Intended as a primary source of health information for educators, policy makers and healthcare providers

Based on scientific evidence
provide information about nutritious diet, maintaining health weight, adequate exercise and food safety

A

USDA DIETARY GUIDELINES FOR AMERICANS 2015-2020

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13
Q

direct measurement of basal metabolic rate (BMR) requires what

A

calorimeter - an insulates unit that measures temerpature changes of water that are produced by a fasting individual at rest
it is not used as often

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14
Q

Factors affecting older adults nutritional status

A

can lose interest in easting and decreased thirst
chronic disease may require diets in low salt, simple sugars or fat making diets unappealing
taste and smell diminish
limited mobility, vision or hearing
tooth loss
arthritis

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15
Q

Function of CHO’s

A

Supply energy for muscle and organ function

More easily and quickly digested than protein and lipids

Fuel strenuous/short-term skeletal muscle activity and provide almost all energy for the brain

Spare proteins

Increase satiety

Improve absorption of NA+ and excretion of ca

Enhance insulin excretion

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16
Q

Functions of Protein

A

Tissue building

Metabolism

Immune system

fluid balance - they attract water

acid/base balance - function as buffers

secondary energy source - when CHO’s are inadequate

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17
Q

greater then ____ BMI is overweight

A

25

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18
Q

how does body composition effect BMR

A

lean body tissue has a greater metabolic activity then fat and bone - explains why women who on average have more adipose tissue then men have a lower BMRs

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19
Q

how does body composition effect BMR

A

lean body tissue has a greater metabolic activity then fat and bone - explains why women who on average have more adipose tissue then men have a lower BMRs

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20
Q

how to calculate BMI

A

weight in kg divided by (height in meters) squared

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21
Q

less the ___ BMI is underweight

A

18.5

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22
Q

less the ___ BMI is underweight

A

18.5

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23
Q

Limit salt to less than

A

1500mg/day for AA, HTN, diabetes and chronic kidney conditions

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24
Q

lover levels of blood glucose causes what

A

triggers the release of glucagon leading to the release of glucose from storage

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25
Q

Most important sterol in the body

A

cholesterol
wax-like substance needed for the formation of cell membranes, vitamin D, estrogen and testosterone.
synthesized in the liver and also found in animal foods

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26
Q

Number of different amino acids that are the building blocks of most of the proteins in the human body

A

20

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27
Q

oral contraceptives affecting nutritional status

A

they can lower the serum level of vitamin C and several B vitamins

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28
Q

oral contraceptives affecting nutritional status

A

they can lower the serum level of vitamin C and several B vitamins

29
Q

Saturated fats should be less than

A

10% of total calories

30
Q

symptoms fo hyperglycemia

A 
rise in blood sugar may produce weakness or fatigue 
it is a characteristic of diabetes 
prolonged elevations in weight loss 
blurred vision 
ketosis (metabolism of fate) 
peripheral neuropathy
31
Q

too few dietary kcal result in

A 
weight loss 
lack of essential nutrients 
weakened immunity 
stunted growth 
hormonal distribution
32
Q

too many dietary kcal results in

A

can cause weight gain and obesity

increased the risk of chronic diseases

33
Q

Total fat intake should be below

A

20% to 35% of total calories

34
Q

Trans-fats should be less than

A

1% of calories

35
Q

What are simple carbohydrates

How are they named?

A

sugars
named according to the number of sugar (saccharide) units making up their chemical structure

Monosaccharides(simple sugars) - single unit

Disaccharides – made up of two saccharides

36
Q

what are some food examples related to a full liquid diet

A 
soups
milk
puddings
yogurt
custards
some hot cereals
37
Q

what are the causes of hypoglycemia

A

insufficient food intake, excessive physical excretion or disportioncate amount of hypoglycemic agents

38
Q

what are the causes of hypoglycemia

A

insufficient food intake, excessive physical excretion or disportioncate amount of hypoglycemic agents

39
Q

What do fruitarians eat

A

fruits, nuts, honey, and vegetable oils

40
Q

What do ovo-lacto vegetarians exclude from their diet

A

fish

41
Q

What does % of DV on a food label identify?

A

the percentage that a serving of the food contributes to a consumer’s daily intake of the nutrient listed

42
Q

What does a semi-vegetarian consume

A

they are the most inclusive allowing fish, eggs, dairy, as well as plant based foods

43
Q

what does kcal mean

A

amount of heat required to raise the temperature of 1 Kg of water 1 degree

44
Q

what is a clear liquid diet

A

provides fluids to prevent dehydration and supplies some simple carbohydrates to help meet energy needs

45
Q

what is a food frequency questionnaire

A

you ask the client to identify a number of times per day,week

46
Q

what is a food frequency questionnaire

A

you ask the client to identify a number of times per day, week, month a particular food group is eaten
provides a broadened view of the patients nutritional intake
accuracy is a problem because it relies on recall

47
Q

what is a food record

A

a patient keeps a record of measured/weighed amounts of food over a 3-day period
allows the nurse to get the total Kcal and nutrient content
it is the most accurate

48
Q

what is a full liquid diet

A

contains all the liquids in the clear liquid dietplus any food that are liquid at room temperature

49
Q

what is a indirect calculation of BMR (basal metabolic rate)

A

measuring the oxygen uptake per unit of time - also called the resting energy expenditure

50
Q

what is a mechanical soft diet

A

it is the diet of choice for people with chewing difficulties

51
Q

what is a purred diet

A

a blended diet

52
Q

what is an example of clear liquid diet

A 
coffee
water
tea
broth
clear juice
popsicles 
carbonated beverages 
gelatin
53
Q

what is basal metabolic rate? (BMR)

A

measure of the energy used while at rest in a neutral temperature environment
the energy required for vital organs

54
Q

What is blood glucose ?

A

the amount of fuel available for cellular energy

55
Q

what is hyperglycemia

A

blood glucose level greater then 109mg/dL fasting

or greater then 126 mg/dL at random

56
Q

what is hypoglycemia

A

limits the fuel supply to the body

blood glucose levels less the 50mg/dl

57
Q

what is normal BMI

A

18.5- 24.9

58
Q

What is the difference in complete and nn complete proteins

A

complete contains all the essential amnio acids necessary for protein synthesis (animal sources) incomplete does not but you can combine 2 incompletes to make complete

59
Q

What is the primary energy sources for the body

A

Carbohydrates (CHO’S)

60
Q

what is the waist to hip ratio and how do you calculate it

A

evaluates obesity by assessing abdominal fat
take waist circumference divided by hip circumfrence
women should be below 0.8 and men 0.95

61
Q

what should be included in a nutritional assessment ?

A 
nutritional history
medical history
dietary intake 
anthropometric measurements 
lab values
62
Q

What to vegans eat

A

only food of plant origin

63
Q

What vitamin is used more by smokers then non smokers and why

A

vitamin C because it is needed to counteract damage smoking causes to cells - all so linked to iron deficiency

64
Q

Which amino acid can be synthesized in the body

A

nonessential amino acid

65
Q

which amino acid can not be manufactured in the body

A

Essential amino acids

must be supplied by food or nutritional supplements

66
Q

Which are macronutrients and what do they supply the body?

A

Carbohydrates
Proteins
Lipids
supply the body with energy (kcal).

67
Q

Which phospholipid is the “good” cholesterol? Why?

A

High density lipoproteins (HDL)

removes cholesterol from the bloodstream, returning it to the liver, where it is used to produce bile.
High blood levels considered protective against cardiovascular disease.

68
Q

work environment affecting nutritional status

A

physically demanding work can cause fatigue and affect quantity and quality of food consumed - time pressure

Nursing 101 (23 decks)

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