Nutrition Flashcards

Question

``` Vitamin K (deficiency & excess) ```

Answer 1

Deficiency: - hemorrhaging Excess: - no symptoms

Answer 2

``` Developmental Gender Ethnicity and Culture Beliefs About Food Personal Prefs Religious Practs Lifestyle Economics Medications and Therapy Health Alcohol Consumption Advertising Psychological Factors ```

Answer 3

YOUNG ADULTS - females iron intake 18 mg/day - Ca is needed to maintain bones and help ↓ chances of developing osteoporosis - adequate vitamin D for Ca absorption - lowfat and low cholesterol diet plays a role in prevention and Tx of CVD - prevent obesity = risk for HTN and CVD MIDDLE AGED ADULTS - eat balanced diet paying special attention to protein, Ca. - limit cholesterol and caloric intake - 2-3 L of fluid should be included in daily diet - postmenopausal women need more Ca and vitamin D to ↓ chances of osteoporosis - vitamins A, C, E, can help ↓ risk of heart disease in women ELDERLY - fewer calories b/c lower metabolic rate, ↓ in physical activity - some may need more fiber for fullness - tooth loss, impaired sense of take and smell may affect eating habits - ↓ saliva, gastric juice secretion, GI absorption

Answer 4

- Encourage steamed food rather than fried | - Discourage fried noodles. rice, eggrolls, tempura battered and fried foods and spare ribs to ↓ fat intake

Answer 5

- Encourage chicken, rice and beans ↓ fat intake. Salsa to add spice - Discourage fried!! - No cheese or sour cream but low fat is good

Answer 6

It is absorbed immediately and not stored

Answer 7

- high in calories = weight gain - substitutes food in diet and ↓ appetite - ↑ demand for vit B b/c it metabolizes alcohol

Answer 8

- Antineoplastics can cause stomatitis, anorexia, nausea, vomiting, and diarrhea and diminish energy - Drug interactions (ie: Coumadin and vit K = bad b/c ↓ effectiveness of drug - Some meds need to be taken w/ foods because they are irritating to the stomach (ie. aspirin) or on an empty stomach to be better absorbed (ie. synthroid)

Answer 9

- Some medications can damage the liver (hepatoxicity) or kidneys (nephrotoxicity) if daily dose is exceeded - radiation can cause dysphagia , altered taste, ↓ salvation, anorexia, fatigue

Answer 10

- lack of teeth; inability to adequately digest food mechanically. - food allergies or lactose intolerance - factors ↑ BMR = need for more calories and fluids (fever, growth period, cold environment, prolonged physical exertion, disease processes) - Traumatic injuries and large draining wounds demand protein and vit C - DM, HTN, HD, GI disorders, cancer, CVD etc. = interfere with absorption, metabolism, transport, and utilization of nutrients and excretions of the by products of nutrition

Answer 11

YOUNG ADULTS Females: - iron intake, 18 mg of iron/day - Calcium is needed to maintain bones and help ↓ chances of developing osteoporosis in later life - Adequate vitamin D is needed for the calcium absorption. - Low-fat and/or low-cholesterol diets play a significant role in both the prevention and treatment of cardiovascular disease. - Prevent obesity- risk for HTN & CV disease MIDDLE AGE - Continue to eat a healthy diet, with special attention to protein, calcium, and limiting cholesterol and caloric intake - 2 or 3 liters of fluid should be included in the daily diet - Postmenopausal women need to ingest sufficient calcium and vitamin D to reduce osteoporosis - Antioxidants such as vitamin A, C, and E may be helpful in reducing the risks of heart disease in women

Answer 12

OLDER ADULTS - energy output ↓ = weight gain and obesity - periodontal disease, loss of teeth, poorly fitted dentures = difficulty chewing - ↓ sense of taste and smell = ↓ appetite - ↓ thirst sensation = dehydration - ↓ digestion, absorption, metabolism, and transport of nutrients = declined in nutritional status - acute or chronic illness = ↓ ability to digest, ingest, absorb, metabolize or transport nutrients to meet needs and excrete by products - physically unable to procure

Answer 13

- regular dental care and keep dentures in good condition - chop food to facilitate eating - eat calorie-dense foods 1st to ensure adequate nutritional intake of food - eat high-fiber foods and drink 2L of fluid daily to avoid constipation and dehydration - meal-on-wheels program for elderly who cannot physically procure food

Answer 14

Anthropmetric Data: measurements height, weight, BMI, IBW Biochemical Data: Hgb, Albumin, WBCs, labs Clinical Data: skin, hair & nails, mucous membranes, activity level Dietary Data: 24-hour food recall, food frequency record

Answer 15

1. Assess for Factors That Affect Nutrition 2. General Health Status - ask about acute or chronic illnesses (DM, GERD, cancer, allergies etc.) - pathology associated with the mouth - ask about meds being taken - oral problems (chewing, ill-fitting dentures, stomatitis) - lifestyle (smoking, alcohol intake, drug abuse) 3. Obtain Dietary History - complete food diary for 3-5 days - identify problematic foods and tolerated ones - # of meals a day and @ what time? - food habits (snacks, times meals are eaten) - fad diets pt is doing, supplement, or health foods - eating disorders

Answer 16

WEIGHT 1. Underweight 2. Overweight 3. Obese - Onset of change of weight = sudden or gradual - Duration of change of weight = weight history (ie. 3, 5, or 1 year patter of losing or gaining weight) - actions taken to lose weight

Answer 17

SKIN - dry, flaky; aging, dehydration 1. ↓↑ A, Zn ↓, essential fatty acid ↓ 2. ↓C↓ 3. protein ↓ 4. ↓ of C and K 5. protein and thiamin ↓ 6. ↓ of C, Zn, protein, 7. dehydration

Answer 18

HAIR | 1. protein deficiency

Answer 19

EYES 1. malnutrition of dehydration 2. A deficiency

Answer 20

NAILS 1. protein deficiency 2. iron deficiency aka anemia

Answer 21

1. riboflavin or niacin deficiency | 2. chemotherapy or Herpes

Answer 22

1. B deficiency | 2. riboflavin, niacin, B12, folic acid, protein, or iron deficiency

Answer 23

problems due to malnutrition and deficiencies in vit D or calcium

Answer 24

problems due to vitamin C deficiency

Answer 25

problems due to malnutrition and protein deficiency

Answer 26

1. niacin, pyridoxine and cyanocobalamin deficiencies 2. Ca and Mg deficiencies 3. Dehydration 4. thiamin deficiency 5. A & D excess

Answer 27

problems due to vitamin D deficiency

Answer 28

1. iron deficiency 2. excessive salt intake, CVD 3. thiamin, phosphorus, and iron deficiencies

Answer 29

1. infection or medication side effect | 2. zinc deficiency

Answer 30

weight (kg)/height (meters squared)

Answer 31

1. Triceps and subscapular skinfold 2. Mid-upper arm circumference (measures protein reserve and muscle mass) 3. Abdominal-girth (measure abdominal distention

Answer 32

Normal: 3.5 - 5 g/dL Factor: - created by liver - important in fluid and electrolyte balance - NOT an ideal indicator of acute protein depletion Increased Level: - >5 g/dL - Dehydration Decreased Level: - <3.5 g/dL = malnutrition or malabsorption - visceral protein deficiency

Answer 33

Normal: 70 - 110 mg/dL Factor: - primary energy source for cellular funct. - lower than expected glucose levels stimulate metabolism fat Increased Level: Hyperglycemia = >110 mg/dL "fasting" >126 mg/dL "random" Decreased Level: Hypoglycemia = <50 mg/dL

Answer 34

Normal: 8 - 21 mg/dL Factor: - reflects serum protein status - reflects balance of urea production and excretion Increased Level: - >21 mg/dL - acute renal failure - excessive protein intake - muscle wasting from starvation - total parenteral nutrition Decreased Level: - <8 mg/dL - Inadequate dietary protein - Malabsorption - Low protein diet - severe liver disease

Answer 35

Normal: 0.5 - 1.2 mg/dL Factor: proportion to total muscle mass Increased Level: >12 mg/dL -Dehydration Decreased Level: <0.5 mg/dL - Reduced total muscle mass - Severe malnutrition

Answer 36

Normal: * Bettys* = 12 - 16 g/dL * Dudes* = 14 - 18 g/dL Factor: measure oxygen and iron carrying capacity ``` Increased Level: >16 - 18 g/dL - Dehydration - Burns - CHF ``` ``` Decreased Level: <12 or 14 g/dL - Anemia - Blood Loss - IV overload - Fluid Retention ```

Answer 37

Normal: 15 - 40 mg/dL Factor: - protein produced by liver - needed to transport vitamin A Increased Level: - >40 mg/dL - alcoholism - steroids - chronic renal failure Decreased Level: - <11mg/dL = severe protein depletion - Malnutrition - liver disease - tissue necrosis

Answer 38

Normal: 1,000 - 4,800/mm3 or 20% - 40% Factor: - Lymphocytes ↓ as protein ↓ - important in immune response Increased Level: >4,000/mm3 or >40% - appendicitis, inflammatory disorder, bone marrow disorder ``` Decreased Level: <20% - ↓ nutritional intake - anemias - malnutrition - antineoplastic drugs ```

Answer 39

Normal: 215 - 380 mg/dL Factor: - formed in liver - transport 70% of body's iron - reacts quickly to changes in protein intake Increased Level: - >380 mg/dL - Iron deficiency anemia Decreased Level: - <100 mg/dL = severe protein depletion - acute or chronic infection - excessive protein loss from renal disease - malnutrition from cancer

Answer 40

``` Normal: LDLs = 60 mg/dL Triglycerides = 200 mg/dL HDL = 160 mg/dL Total Cholesterol = >240 mg/dL ```

Answer 41

can cause hemolysis and dilution of blood specimen | results in false low test results

Answer 42

NPO - restricted oral and fluid intake - usually ordered before surgery or tests to minimize the risk of aspiration - for pts with problems like, undiagnosed abdominal pain or vitamin

Answer 43

- remove pts water pitcher from the bedside - put NPO over pts bed - provide frequent mouth care and instruct the pt not to swallow

Answer 44

provides hydration and simple carbs to meet portion of energy req. - prevents dehydration - ordered after surgery or after recovering from GI problem = reduces stimulation of the GI mucosa - intake liquids that are transparent enough to see through including ice pops and jello - should be only used for few days = doesn't provide adequate protein, cals, other nutrients

Answer 45

``` Liquids permitted: water clear, fat-free soup (e.g., broth/bouillon) tea coffee clear juice (e.g., grape, cranberry, and apple) jello popsicles gatorade or pedialyte carbonated drinks (non diet soda) ``` - assess pts tolerance, such as free from N & V, and epigastric distress

Answer 46

- includes all liquids in "clear liquid diet", fluids that are opaque, food that becomes liquid at room temperature - ordered as progressive diet from clear ➞ regular - when pt cannot tolerate semisolid or solid food - LOW in calories, protein and iron - if pt is taking more than few days, must be enhanced w/ Ensure, Boost, "supplements"

Answer 47

``` everything in clear liquid and: milk and milk drinks (milkshakes) puddings and custards cream soups yogurt ice cream and sherbert veggie and fruit juice (NO pulp) smooth peanut butter Cream of wheat liquid supplement ```

Answer 48

- easily chewed, swallowed and digested foods promotes the mechanical digestion of food - includes all full liquid, soft, chopped and shredded foods - for pts with difficulty chewing b/c of problems w/ teeth, gums, jaw, or improperly fitted dentures and those who are weak - reduce GI stimulation of the GI mucosa (Crohn's disease and ulcerative colitis) - balanced diet but low in fiber = ↑ risk of constipation

Answer 49

``` All clear and full liquids and: all soups chopped or ground meats well-done veggies cooked or canned fruits w/o membranes applesauce scrambled eggs bananas cottage cheese and other soft cheeses rice mashed or riced potatoes cooked cereal and grits pasta pancakes soft bread bread pudding pastry ``` * encourage fluid, oatmeal, cooked and canned fruit intake = ↓ risk of constipation * pt should avoid nuts, foods with seeds (tomatoes, and berries), raw fruits and veggies, and whole grains = high in fiber & irritating to GI mucosa * avoid rice, bananas and other constipating foods

Answer 50

- foods that are processed in blender or food processor | - consistency is thicker than full liquids but can be served in scooped mounds

Answer 51

Includes: all foods that can be blended into a semisolid consistency * add a little water if too thick. to make semisolid consistency and easy to swallow

Answer 52

- provides balanced diet of 2,000 calories daily | - avoids fatty, gas-forming, fried and unpopular foods to appeal to greater % of pts and promote tolerance

Answer 53

- teach pts which foods are most important to ingest first from the meal tray - pts who've undergone surgery need to ingest foods and fluids high in protein and vitamin C

Answer 54

Imbalanced Nutrition : More than Body Requirements Imbalanced Nutrition: Less than Body Requirements Risk for Imbalanced Nutrition Impaired swallowing Risk for Infection Constipation related to Inadequate Fluid Intake Low Self-Esteem Related to Obesity Activity Intolerance Impaired Dentition

Answer 55

Calorie-Restricted: - facilitate weight loss - limit foods high in carbs and fats - substitute w/ low calorie and carbs

Answer 56

ADA Diet: - maintains serum glucose levels (pre-meal = 70 to 130mg/dL & post-meal = <180 mg/dL) - reduce fat and caloric intake - exercise more = reduce glucose level - avoid pasta, rice and bread

Answer 57

- ↑ movement of indigestible waste through large intestines - minimize risk of constipation - Tx for diverticulosis pts Eat: raw veggies, whole grains, raw fruits (ie. apples, oranges)

Answer 58

- reduces total fat ingested - monosaturated replaced saturated and polyunsaturated - promotes weight loss or lower cholesterol or triglyc levels - pts with: CHD, atherosclerosis, disease related to fat malabsorption (liver, gallbladder, pancreas, lymph, intestines) Avoid: whole-milk, fried foods, animal fats, gravies, sauces and chocolate Limit: butter, margarine, mayo, oil, shortening, bacon, cream and creamed cheese to 1 tblsp/day or 1 tsp/meal Encourage: fresh fruit, veggies, fat-free milk and its products, use yogurt instead of sour cream, 6 oz of lean meat daily and 3-4 eggs weekly

Answer 59

``` Maybe restricted to: 2,000 mg (mild) 1,000 mg (moderate) 500 mg (strict) 250 mg (severe) ``` Ordered b/c: - salt retains fluid in the body = fluid retention - pts w/ HTN, excess fluid vol., HF, renal failure Avoid: - ketchup, mustard, BBQ sauce, commercial salad dressing - canned veggies and soups - bacon, lunch meat, corned beef - seafood - soy, teryaki, Worcestershire sauce - stuffing, cake mix, baked goods w/ baking soda and powder - milk from animals, yogurt, reg cheese and cheese products - salted pretzels, popcorn, crackers, chips - pickles and olives - bouillon cube - PB Substitute: fresh fruit, bread & pasta w/o salt, low-salt baked goods, low-sodium cheese, spices, herb, and veggies that don't have salt DASH (Dietary Approaches to Stop HTN) - high success rate

Answer 60

Fruits: - 25% - fresh fruit, canned or frozen and whole, cut-up, pureed or 100% juice Veggies: - 25% - veggie raw, cooked, fresh, frozen, canned, dried, or dehydrated and can be cut-up, mashed or 100% juice Grains: - 30% - ½ whole grains and ½ refined grains Protein: - 20% - meat, poultry, seafood, beans and peas, eggs, processed soy, nuts, and seeds Dairy - milk, Ca-fortified soymilk, reduced lactose, lactose-free milk, cheese, yogurt

Answer 61

1. Dark-green veggies 2. Bean 3. Peas 4. Starchy veggies 5. Other veggies