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Fundamentals Of Nursing Care > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

Body mass index (BMI)

A

Means of measuring obesity that uses a formula along with an individuals weight and height to calculate wether his or her level of fatness is within normal weight boundaries, underweight, or obese

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2
Q

Complex carbohydrates

A

Types of carbohydrates that are made up of starches and fiber (cellulose)

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3
Q

Digestion

A

Process by which food is broken down in the gastrointestinal (GI) tract, releasing nutrients for the body to use.

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4
Q

Nitrogen balance

A

A balance between the amount of nitrogen invested in the form on protein, level of nitrogen utilized by the body, and the nitrogen excesses removed from the body by the kidneys

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5
Q

Simple carbohydrates

A

Also known as simple sugars, this type of carbohydrate is chemically made up of one or two sugar molecules that are absorbed rapidly.

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6
Q

Macronutrients

A 
Required daily in large amounts. 
Protein
Carbohydrate
Fats
Water
Minerals
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7
Q

Micronutrients

A

Required daily in smaller amounts
Vitamins
Trace minerals

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8
Q

Dietary guidelines for Americans 2010 (3 areas of emphasis)

A

Eat in moderation

Eat only the amount required for activity level

Eat more nutrient-rich, densely-loaded with nutrients foods

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9
Q

Dietary Guidelines for Americans 2010

A

Reduce saturated fats to <10% of total calories consumed each day

Reduce calories consumed from solid fats and sugar

Reduce sodium intake to <2300mg daily and <1500mg for those with elevated blood pressure, diabetes, or renal disease, and all African Americans

Consume more while grains than refined grains

Use more reduced-fat dairy products

Increase servings or fruits, veggies, and sea food

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10
Q

MyPlate says…

A

Half of food from fruits and veggies (more veggies than fruit)

Half plate of food from grains and protein
(More grains than protein)

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11
Q

Water

A

Essential for life

Accounts for 55-60% of body weight in the adults female and 60-65% in male and 65-70% in full term newborns and infants

Is the major component of blood and urine

Each individual cell of each organ is dependent on water for optimal functioning

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12
Q

Functions of water

A

Maintenance of body temperature

Blood pressure maintenance

Flush out toxins

Carry nutrients to cells

Lubrication for ear, nose, and mouth

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13
Q

Recommended water intake

A

6-8 glasses of 8-ounces a day

1440-1920mL

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14
Q

Factors affecting fluid needs

A

Activity/exercise/exertion (increase)

Health status/disease (increase or decrease)

Fever/vomiting/diarrhea/infection
(Increase)

Age: the very young and elderly may have lower needs

Body fat requires more water than muscles

High environmental temperature increases need

Pregnancy and lactation increases need

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15
Q

Body functions that require protein

A

Production of heat and energy

Building new tissue

Manufacturing hormones, enzymes, antibodies

Maintain acid-base balance

Assist in maintaining fluid balance between cells and blood stream

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16
Q

Nitrogen balance

A

Ingested nitrogen (In form of protein) must balance with level of nitrogen utilized by body and excess that are removed from body by kidneys

For every 1g of urinary nitrogen excreted, 6.25g of protein must be ingested

17
Q

Positive nitrogen balance

A

More nitrogen ingested than excreted.

Need for tissue growth

18
Q

Negative nitrogen balance

A

Inadequate ingestion of nitrogen to equal excretion level

Occurs in malnutrition

Causes loss of muscle tone, weight loss, failure to heal/repair tissue, and growth retardation

19
Q

Nine essential amino acids

A

Most important

Must be obtained from food sources; the body is unable to produce them

20
Q

No essential amino acids

A

Produces by liver

Another essential to diet

21
Q

Conditional amino acids

A

Become less essential only when an individual is stressed or ill with certain conditions

22
Q

Complete protein

A

Contain all 9 essential amino acids

Found in meat, fish, eggs, milk products, sesame, peanuts, whitefish, pork, beef, spy.

23
Q

Incomplete protein

A

Lack one or more essential amino acids

Found in nuts, corn, wheat, beans, seeds, brown rice

24
Q

Cholesterol functions

A

Form each of the body cell membranes of every system

Produce the adrenal sex and hormones as well as bile

Protect our nerves

Convert sunshine to vitamin D

Help metabolize fat-soluble vitamins

25
Q

Categories of fats

A 
Trans fats: raise LDL
Saturated fats: raise LDL
Dietary cholesterol: raises LDL
monosaturated fats: may lower LDL
polysaturated fats
26
Q

Functions of fat

A

Concentrated source of energy

Maintenance of healthy skin

Absorption of fat-soluble vitamins

Insulation of the body

Support and cushioning of organs

27
Q

Sources of simple carbohydrates

A

Fruit, milk, table sugar, syrup, candy, pop

28
Q

Sources of complex carbohydrates

A

Potatoes, rice, while grain bread and cereals, pasta, broccoli, corn, peas, beans

29
Q

Fiber functions

A

Decrease LDL cholesterol, which reduces the risk of coronary heart disease

Promotes normal bowel functions

Increases absorption of minerals

Lowers colon pH which helps discourage pathogen and cancer growth

Supports GI normal flora

Promotes weight loss

30
Q

Water- soluble vitamins

A

Absorbed directly into the bloodstream from GI

Cannot be stored; must be consumed daily

B vitamins 1-12 and vitamin C

31
Q

Fat-soluble vitamins

A

Absorbed from small intestine into body fat

Can be stored when I take exceeds need

A,D,E, and K

Found in green leafy veggies, dairy products, carrots, and lived

32
Q

B vitamin functions

A

Serve as coenzymes for metabolism

Stimulate appetite

Maintain nervous and integumentary

33
Q

Vitamin C functions

A

Immune system functioning

Absorption of iron

Wound healing

34
Q

Additional roles of vitamins

A

Blood clotting

Synthesis of hemoglobin

Bone and collagen formation

New tissue growth and repair

Nerve impulse conduction

35
Q

Major minerals

A

Present in amounts greater then 5g

Calcium, phosphorus, sodium, K, and magnesium

36
Q

Trace minerals

A

Present in amounts smaller than 5g

Iron, iodine, zinc, chromium, fluoride, copper, and selenium

37
Q

Functions of minerals

A

Provide structure to the bones, teeth, and nails

Assist in fluid balance and acid-base balance

Regulate nerve transmission and muscle contraction

Assist in the activation of vitamins, enzymes, and hormones.

Fundamentals Of Nursing Care (1 decks)

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