Nutrition

Question 1

Nutrients

Answer 1

• water
• carbs
  
  • fibre - 25-30g per day
• protein
  
  • essential and nonessential amino acids
• lipids
  
  • saturated vs unsaturated
• micronutrients
  
  • vitamins and minerals

Question 2

Energy balance

Answer 2

• intake - calories
• output - resting energy expenditure or energy for body function
• glycemic index - how quickly blood glucose levels rise after food is ingested

Question 3

Factors influencing nutrition

Answer 3

• growth and development - older adults need fewer calories, need vitamin D, calcium, fibre, decrease sodium and fat
• sex/gender - men need calories and protein; women need iron, folic acid, calcium, vitamin D and C
• ethnicity and culture
• beliefs about food
• personal preferences
• religious practices
• lifestyle
• economics
• medications and therapy
• health
• alcohol consumption
• advertising
• obesity epidemic
• psychological factors

Question 4

Canada food guide

Answer 4

Adult V. G. D. M.
19-50 F. 7-8. 6-7. 2. 2.
M. 8-10. 8. 2. 2.
>50. F. 7. 6. 3. 2.
M. 7. 7. 3. 2.

Question 5

Ideal body weight

Answer 5

Women
100lbs (5 ft) + 5lb (for every inch)
Men
106lbs (5ft) + 6lbs (for every inch)

%IBW= A/I x 100%

Normal 90-109%
Overweight > 109%
Obese >120%
Underweight

Question 6

Other measurement

Answer 6

BMI = kg/m2

Waist circumference
M - 0.96-1.0 0.81-0.85

Question 7

Alterations/ problems with nutrition

Answer 7

• malnutrition - lack of necessary or appropriate food
• over nutrition - caloric intake in excess of daily requirements
• under nutrition - insufficient intake of nutrients or inability of body to use nutrients

Question 8

Nutrition recommendations

Answer 8

• sodium less than 1200mg a day
• low salt and sugar intake
• limit caffeine to 400-450 a day
• adults > 50 have 400IU vitamin D a day
• 150 minutes of physical activity per week

Question 9

Risk factors for nutritional problems

Answer 9

• chewing or swallowing difficulties
• inadequate food intake
• restricted for bad diets
• inadequate food budget
• inadequate food preparation facilities
• inadequate food storage facilities
• physical disabilities
• living and eating alone

Question 10

Assessing

Answer 10

• nutritional screening
• dietary data / food diary
• health / medical history
• physical examination
• fluid intake for adults - norm: 2400-2800ml
• assessment of fluid volume deficit/excess
• client and environment
• family
• community

Question 11

Nursing diagnoses

Answer 11

• imbalanced or altered nutrition of less/more than body requirements of -
• altered nutrition of risk for more than body requirements of -
• fluid volume deficit/excess
• risk of fluid volume deficit
• feeding self care deficit
• nausea
• knowledge deficit of -
• activity intolerance
• constipation
• low self esteem
• risk for infection

Question 12

Client goals

Answer 12

• maintain or restore nutritional status
• promote healthy nutritional practices
• prevent complications associated with malnutrition
• decrease weight or regain specified weight

Question 13

Diets

Answer 13

• diabetic diet - reduced/ no sugars
• clear fluids
• full fluids
• soft diet

Question 14

Improving client appetite

Answer 14

• relieve illness symptoms
• provide familiar foods that client likes
• select small portions
• avoid unpleasant or uncomfortable treatments before or after meal
• provide tide clean environment that is free of unpleasant odours
• encourage or provide oral hygiene before mealtime
• reduce psychological stress
• have client think of favourite foods

Question 15

Purpose

Answer 15

• growth and maintaining tissues
• normal functioning of body processes
• provides energy for body processes and movement
• provides structural material for body tissues
• regulates body processes