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NUR 170 Test 4 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Primary source of carbohydrates

A

plant foods

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2
Q

Carbohydrates composed of:

A

Monosaccharides
disaccharides
polysaccharides

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3
Q

Monosaccharide examples

A

glucose
fructose
galactose

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4
Q

Disaccharide examples

A

sucrose
lactose
maltose

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5
Q

Polysaccharide examples

A

complex carbs, found in grains, legumes, and root vegetables

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6
Q

3 categories of lipids

A

triglycerides
phospholipids
sterols

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7
Q

Function of lipids

A

stores energy
provides padding
provides insulation

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8
Q

Protein

A

cellular building blocks that consist of chains of amino acids

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9
Q

Essential amino acids

A

amino acids that must be eaten because the body cannot produce them

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10
Q

______ ________ contain all 9 essential amino acids

A

complete proteins

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11
Q

Sources of complete proteins

A 
meat
poultry
fish
milk
eggs
cheese
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12
Q

Sources of incomplete proteins

A 
legumes
nuts
grains
cereals
vegetables
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13
Q

Vitamins

A

micronutrient compounds involved in regulating body functioning

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14
Q

Macronutrients

A

Carbohydrates
lipids
protein

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15
Q

Micronutrients

A

Vitamins

minerals

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16
Q

Essential Nutrients

A

Water- essential to life

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17
Q

Manufactured by ultraviolet radiation of cholesterol in the skin

A

Vitamin D

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18
Q

Produced by bacteria in the gut

A

Vitamin K

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19
Q

Fat soluble vitamins

A

A, D, E, and K

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20
Q

Water soluble vitamins

A

B complex

C

21
Q

Fact to remember about vitamins

A

do not provide calories and cannot be manufactured by the body

22
Q

Another name for minerals

A

electrolytes

23
Q

Most common mineral needing to be replaced in the hospital?

A

Magnesium

24
Q

Appropriate food choice is the foundation to _____ _______ and _________

A

Disease management and intervention

25
Q

Factors that influence nutrition

A

socioeconomic status
knowledge of nutrients
beliefs/perceptions about food and health

26
Q

Anthropometirc data

A

height and weight
BMI
waist measurement
skinfold measurement

27
Q

BMI classifications

A 
< 18.5 underweight
18.6-24.9 normal
25-29.9 overweight
30-34.9 obesity (class 1)
35-39.9 obesity (class 2)
>40 extreme obesity (class 3)
28
Q

BMI < 18.5

A

< 18.5 underweight

29
Q

BMI 25-29.9

A

25-29.9 overweight

30
Q

BMI 30-34.9

A

30-34.9 obesity (class 1)

31
Q

BMI >40

A

> 40 extreme obesity (class 3)

32
Q

BMI 18.6-24.9

A

18.6-24.9 normal

33
Q

BMI 35-39.9

A

35-39.9 obesity (class 2)

34
Q

High risk waist measurement for men

A

> 40 inches

35
Q

High risk waist measurement for women

A

> 35 inches

36
Q

Normal albumin levels

A

3.5 g/dL

37
Q

Mild depletion albumin levels

A

2.8-3.4 g/dL

38
Q

Moderate depletion albumin levels

A

2.1-2.7 g/dL

39
Q

Severe depletion albumin levels

A

< 2.1 g/dL

40
Q

Normal Hgb

A

12-15 g/100 mL

41
Q

Normal Hmt

A

44-48

42
Q

Normal BUN

A

9-20

43
Q

Normal Creatinine

A

0.8-1.5

44
Q

Normal prealbumin or thyroxine

A

15-35 mg/dL

45
Q

Prealbumin or thyroxine < 15

A

client at risk of protein malnutrition

46
Q

Prealbumin or thyroxine < 11

A

indicates need for aggressive nutritional interventions

47
Q

Low creatinine levels are indicative of _______ _________

A

severe malnutrition

48
Q

Normal Transferrin levels

A

250-425

NUR 170 Test 4 (5 decks)

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