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Nursing Concepts > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

Basal metabolism

A

the energy required to carry on the involuntary activities of the body at rest

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2
Q

Factors that increase BMR

A

growth, infections, fever, emotional tension, extreme environmental temperatures

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3
Q

Factors that decrease BMR

A

aging, prolonged fasting, sleep

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4
Q

Ketosis

A

an abnormal accumulation of ketone bodies that is frequently associated with acidosis

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5
Q

Serum Albumin

A

help measure protein levels in the body and are good indicators for nutrition status.

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6
Q

Normal Blood glucose levels

A

80 to 110 mg/dL (4-7 mmol/L)

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7
Q

Underweight

A

Less than 18.5

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8
Q

Normal

A

18.5-24.9

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9
Q

Overweight

A

25.0-29.9

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10
Q

Obesity, class 1

A

30.0-34.9

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11
Q

Obesity, class 2

A

35.0-39.9

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12
Q

Extreme obesity

A

40.0 and up

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13
Q

Anabolism

A

build up of new tissues

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14
Q

catabolism

A

destruction or breakdown of tissue

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15
Q

neutral

A

anabolism = catabolism

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16
Q

positive

A

anabolism > catabolism

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17
Q

negative

A

anabolism < catabolism

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18
Q

Functions of protein

A
  • maintain body tissue &support new growth
  • helps produce secretions and hormones
  • fluid & electrolyte balance
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19
Q

Excess protein is stored as what

A

fat

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20
Q

Function of Carbohydrates

A
  • provide energy

- spare protein for tissue repair

21
Q

What is the RDA of carbohydrates?

A

45-65% of total diet calories

22
Q

excess carbohydrates are stored as what

A

fat

23
Q

complete proteins

A

come from animal sources–contain sufficient amount of essential amino acids

24
Q

incomplete protein

A

plant based–lack one or more essential amino acids

25
Q

Some water soluble vitamins are

A

C, B- complex vitamins

26
Q

How are water soluble vitamins absorbed?

A

Through the blood

27
Q

Some fat soluble vitamins are

A

A, D, E, K

28
Q

How are fat soluble vitamins absorbed?

A

into the fat and the liver,

29
Q

Excessive intake of what vitamins may be toxic?

A

A & D

30
Q

What are some sources of Vitamin C?

A

Citrus fruits, broccoli, green pepper, strawberries, greens

31
Q

What is the function of Vitamin C?

A

Collagen formation, antioxidant, enhances iron absorption

32
Q

S/S of deficiency of Vitamin C

A

Scurvy, hemmorrhaging, delayed wound healing

33
Q

What are some sources of Vitamin A?

A

Liver, carrots, egg, yolk, fortified milk

34
Q

What is the function of Vitamin A?

A

Visual acuity in dim light, formation and maintenance of skin and mucous membranes; immune function

35
Q

S/S of deficiency of Vitamin A?

A

Night blindness, rough skin, bone growth ceases

36
Q

What are some sources of Viamin D?

A

Sunlight, Fortified milk, fish liver oils

37
Q

What is the function of vitamin D?

A

Calcium and phosphorous metabolism, stimulates calcium absorption

38
Q

S/S of deficiency of Vitamin D

A

Retarded bone growth, bone malformation

39
Q

What are some sources of Vitamin E?

A

Vegetable oils, wheat germ ,whole grain products

40
Q

What is the function of Vitamin E?

A

Antioxidant, protects vitamin A, heme synthesis

41
Q

S/S of deficiency of Vitamin E?

A

Increased RBC hemolysis and macrocytic anemia in premature infants

42
Q

What are some sources of Vitamin K?

A

Dark, green leafy vegetables; synthesized in intestines from gut bacteria

43
Q

What is the function of Vitamin K?

A

Synthesis of certain proteins necessary for blood clotting

44
Q

S/S of deficiency of Vitamin K?

A

Hemmorrhagic disease of newborn, delayed blood clotting

45
Q

Nasogastric Feeding Tube

A

inserted through nose/mouth into stomach. Usually a continuous feed over 24 hours but can be given manually. Check placement and residual every 4-6 hours

46
Q

Gastrostomy

A

inserted surgically into the stomach

47
Q

jejunostomy tube

A

inserted into the small bowel when insertion into the stomach cannot be done

48
Q

Percutaneous Endoscopic Gastrostomy (PEG TUBE)

A

inserted non surgically decreases risk to the patient.

49
Q

How often should stomach tubes be checked for placement and residual contents?

A

Every 4-6 hours with continuous feedings or before all feedings/medication administration.

Nursing Concepts (7 decks)

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