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D3 & D4 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What are linoleic acids, oleic acids, & linoleic acids?

A

Essential fatty acids

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2
Q

What is RDA for carbohydrates?

A

130g/day

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3
Q

I have to eat red meats, eggs, milk, milk products, and poultry to get this type of nutrition?

A

Essential amino acids

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4
Q

I am the bodies main source of energy. I am also necessary for internal organ function/nervous system and muscle function, help regulate protein and fat metabolism, fight infection, promote body tissue growth, and my fiber aids with GI disorders and reduce blood cholesterol.

A

Carbohydrates

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5
Q

What is the RDA for protein?

A

46-56 g/day.

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6
Q

List nutrients.

A

Carbohydrates, protein, fats, water, vitamins, minerals.

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7
Q

Which age group do you provide finger foods?

A

Toddlers & Preschool Children

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8
Q

What is the main concern with infant nutrition?

A

Food allergies-introduce one food per week at a time.

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9
Q

Poor nutrition signs of the tongue.

A

Magenta, papillae atrophy or hypertrophy

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10
Q

A sign of poor nutrition with yellow bumps around eyes

A

Xanthelasma

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11
Q

I am the most essential of all nutrients.

A

Water

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12
Q

I am absorbed in the small intestine and stored in the liver.

A

Fat-soluble vitamins

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13
Q

I am produced by the liver.

A

Nonessential amino acids

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14
Q

I am the only plant source of all 9 essential amino acids.

A

Soybean

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15
Q

I am a type of carbohydrate that cannot be broken down through digestion.

A

Fiber

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16
Q

My food source is from dark green leafy vegetables, legumes, whole grains, rice, and wheat germ.

A

Folic acid

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17
Q

I help protect the body against infections.

A

Vitamin C

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18
Q

I aid in the absorption of calcium and phosphorus.

A

Vitamin D

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19
Q

My function is to build and replace tissues and cells, am a source of energy, maintain fluid and electrolyte balance, transport nutrients and produces antibodies/enzymes/hormones.

A

Protein

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20
Q

My function is that I am a concentrated form of energy. I am also a source of fatty acids, dissolve and transport fat-soluble vitamins, insulate for temperature control, protect organs, and help with the transmission of nerve impulses.

A

Fats

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21
Q

My function is essential for proper body functioning, building tissue, cellular function, and reactions to release carbohydrates, proteins, and fats.

A

Vitamins

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22
Q

I need to take in 1mL/calorie intake of this nutrient plus 500 mL.

A

Water

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23
Q

I am a component of fat which is only found in animal products and palm and coconut oil.

A

Cholesterol

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24
Q

This age group needs to decrease fat, sodium, and simple sugars in their nutrition.

A

Adults

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25
Q

This age group eating habits are influenced by economic status, disabilities, disease, access to food, and physiologic changes.

A

Older adults

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26
Q

I am necessary for blood clotting.

A

Vitamin K

27
Q

If I am deficient in this type of vitamin, I may have tongue inflammation, scaly skin, anemia, and cataracts.

A

Vitamin B2

28
Q

If I am deficient in this type of vitamin, I may have pernicious anemia, anorexia, and various psychiatric disorders.

A

Vitamin B12

29
Q

If I am deficient in this type of vitamin, I may have scurvy, anemia, or swollen or bleeding gums.

A

Vitamin C

30
Q

I need to eat more apricots, bananas, oranges, broccoli, carrots, milk, legumes, and peanut butter to get more of this type of mineral.

A

Potassium

31
Q

My function is to build strong teeth and bones, make protein, and regulate the heartbeat.

A

Magnesium

32
Q

If I am deficient in this type of mineral I may have edema of the lower extremities.

A

Sodium

33
Q

My function is to form hemoglobin.

A

Iron

34
Q

My RDA is 20-30g/day.

A

Fats

35
Q

Health experts recommend 21-38g of this nutrient per day.

A

Fiber

36
Q

With 1 gram of this nutrient, I supply 4 calories.

A

Carbohydrates

37
Q

Choose bread, pasta, cereal, rice, and potatoes.

A

Complex carbohydrates

38
Q

The rate at which a carbohydrate raises blood glucose.

A

Glycemic index

39
Q

I am found in salmon, trout, halibut, sardines, tuna, canola oil, soybean oil, and walnuts.

A

Omega-3 fatty acids

40
Q

If I have heart disease, my RDA for saturated fats is:

A

less than 7%

41
Q

I can be found in prepackaged/frozen foods, chips, and fast food and need to have less than 1% if I have heart disease.

A

Trans fats

42
Q

I have a psychological disorder which makes me believe I am obese so I severely restrict my caloric intake and exercise excessively.

A

Anorexia nervosa

43
Q

I have a BMI of 31.

A

Obesity

44
Q

I tend to eat a lot at one sitting because I have lack of control, feelings of guilt, embarrasment, and disgust.

A

Binge eating

45
Q

I have difficulty swallowing.

A

Dysphagia

46
Q

How do you measure for inserting an NG tube?

A

Measure from the xiphoid process to the ear to the nose.

47
Q

What is the number one concern for someone who suffers from dysphagia?

A

Aspiration

48
Q

My diet consists of fluids, custards, ice cream, pudding, and cooked refined cereals.

A

Full liquid diet

49
Q

Discuss the irrigating portion of removing an NG.

A

Flush tube with 20 mL sterile water and then 20 mL air.

50
Q

How do you check for proper placement of an NG or gastrostomy tube?

A

Aspirate 5-10 mL and return.

51
Q

What do you do if there is no aspirate from an NG?

A

Instill 10-20 mL of air and then attempt to reaspirate.

52
Q

I am a disease associated with a large degree of diarrhea, weight loss, and muscle wasting.

A

HIV/AIDS

53
Q

Substance related disorders affect the liver causing:

A

Vitamin/mineral deficiency, fluid & electrolyte imbalance, thiamine deficiency.

54
Q

What do you do after administering medications through an NG tube?

A

Irrigate with 30mL sterile water.

55
Q

What do you do if the patient is coughing and it is very uncomfortable while you are inserting an NG tube?

A

Stop and look at the back of the throat to see if the tube has coiled and then reattempt insertion.

56
Q

What type of tube is used when nutrition must be intestinally absorbed?

A

Small bore feeding tube 8-10 Fr.

57
Q

What are the 5 reasons for insertion of an NG tube?

A

To provide nutrition, stomach decompression, gastric lavage, obtain lab specimens, or give medications.

58
Q

How do you position the patient once the NG tube reaches the back of the throat and what other intervention can assist with movement of the tube?

A

Chin to chest and swallowing sips of water.

59
Q

My type of diet consists of mashed or chopped food.

A

Soft diet.

60
Q

My diet consists of gelatin, popsicles and broth.

A

Clear liquid diet.

61
Q

What must you assess for after removing an NG?

A

Assess for nausea, vomiting, or abdominal distention every 2 hours after removing NG.

62
Q

Why and how often are residuals checked for while tube feeds are being administered?

A

Residuals are checked every 4 hours and returned to determine if tube feed is being digested.

63
Q

I can only be administered through a large vein-central veins or peripherally inserted central catheter (PICC).

A

TPN.

D3 & D4 (4 decks)

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