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NUR120 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What is nutrition?

A

how food affects the body and influences health

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2
Q

What is estimated average requirement (EAR)?

A

the amount of nutrients needed to meet requirement of half of all healthy individuals in that age group

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3
Q

What is the recommended daily allowance (RDA)?

A

the average daily dietary intake of a nutrient that is sufficient to meet requirements for 98% of healthy people

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4
Q

What is adequate intake (AI)?

A

the amount of nutrient consumed by a group of healthy people

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5
Q

What is tolerable upper intake level (UL)?

A

The maximum intake of a nutrient that is likely to be without averse effects

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6
Q

What is acceptable macronutrient distribution range (AMDR)?

A

the percentage of protein, fat, carbohydrate, associated with reduced risk of chronic disease

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7
Q

Who are USDA dietary guidelines directed toward?

A

primary source for dietary guidelines for nutrition educators, policy makers, and healthcare providers

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8
Q

What do macronutrients do?

A

supply the body with energy

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9
Q

What do micronutrients do?

A

manufacture, repair, and maintain cells

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10
Q

What is anabolism?

A

formation of larger molecules from smaller ones

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11
Q

What is catabolism?

A

breakdown of larger molecules into smaller components

releases energy

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12
Q

What is the primary use of carbohydrates?

A

supply energy for muscle and organ function

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13
Q

What is glycogenolysis?

A

Glycogen (stored glucose in the liver and skeletal muscle) is converted back to glucose to meet energy needs

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14
Q

What is gluconeogenesis?

A

when glycogen stores are low protein and lipids (converted into ketones) are used for energy

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15
Q

What is insulin?

A

a pancreatic hormone that promotes movement of glucose into cells for use

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16
Q

Difference between positive nitrogen balance and negative nitrogen balance?

A

positive- intake exceeds output so there are excess amino acids available for growth, pregnancy, and tissue

negative- intake is lower than nitrogen loss. Occurs in illness, injury, and malnutrition

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17
Q

What are complete proteins?

A
  • foods containing all the essential amino acids necessary for protein synthesis
  • usually animal sources
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18
Q

What are incomplete proteins?

A
  • foods not containing all the essential amino acids

- nuts, grains, legumes

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19
Q

What are lipoproteins?

A
  • a phospholipid and a protein

- used to transport lipids in the bloodstream because they are water-soluble

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20
Q

How do lipids aid the organs?

A
  • insulation
  • thermoregulation
  • aids in nerve-impulse transmission
21
Q

How do lipids aid the cells?

A
  • in cell membrane

- essential to cell metabolism

22
Q

What are essential fatty acids and what are some examples?

A

Essential fatty acids

  • if the body cannot make it
  • if a deficiency in is causes disease

examples: linolenic acid (omega-6), alpha linolenic (omega-3)

23
Q

What are vitamins used for in the body?

A
  • building and maintaining tissues
  • supporting immune system
  • healthy vision
  • break down and use of energy from macronutrients
24
Q

Difference between major minerals and trace minerals?

A

major- minerals the body needs 100mg/day at least

trace- essential but lower in concentration

25
Q

What is one of the most common mineral deficiencies?

A

calcium

26
Q

What does vitamin A affect?

A
  • immune function
  • skin and mucous mem
  • visual acuity in dim light
27
Q

What does vitamin C support?

A
  • immune system

- wound healing

28
Q

What does vitamin D provide?

A

-calcium and phosphorous absorption/metabolism (strong bones and teeth)

29
Q

What does vitamin E do?

A

antioxidant that fights toxins and protects cells from damage

30
Q

What does vitamin K do?

A

helps synthesis of proteins for blood clotting and bone development

31
Q

What are the main functions of water in the body?

A
  • % of body weight
  • solvent for chemical processes
  • transport of substances
  • form for tissues
  • thermoregulation
32
Q

What is basal metabolic rate

A

amount of energy used while at rest

33
Q

What does a calorimeter measure?

A

temperature changes of water that are produced by exposure to a fasting individual at rest
*used to calculate BMR

34
Q

What is resting energy expenditure (REE)?

A
  • measurement of oxygen uptake

* *used in ICU mostly

35
Q

Why not to boil vegetables??

A

half of the water soluble vitamins (B-C) is lost in the cooking water

36
Q

What vitamins are cigarette smokers in need of most?

A

Vitamin C

37
Q

What vitamins are alcoholics usually deficient in?

A

B vitamins

folic acid

38
Q

What are two diets that are nutritionally sound?

A

DASH- dietary approaches to stop hypertension

American Heart Association diet

39
Q

What are three ways to obtain a diet history?

A
  • 24hour recall
  • food frequency questionnaire (how often certain food groups are consumed each month)
  • food record (3 days of the patient writing everything down)
40
Q

What do blood glucose readings that are above or below the set point mean physiologically?

A

above set point: insulin is released to help move glucose into the tissues for storage

below set point: glucagon is released which stimulates the release of glucose

41
Q

What does serum albumin tell us? Why is it not always accurate? Who would it not be used for?

A

low levels tell us that there is risk for malnutrition, malabsorption, liver disease

  • *half life is 18-21 days so there is a lag in early detection, prealbumin is better
  • *not indicated as a good test for someone with fluid imbalance
42
Q

What is creatinine an what does it tell us?

A

end-product of skeletal muscle metabolism

indicator of renal function

43
Q

What does low hemoglobin indicate?

A
  • inadequate iron intake
  • chronic blood loss
  • insufficient protein intake
44
Q

What is an overweight BMI?

A

25-29.9

45
Q

What is an obese BMI?

A

30 or greater

46
Q

What are some etiologies for undernutrition?

A
  • dysphagia
  • alcoholism
  • metabolic disorders
47
Q

What to monitor for during enteral nutrition?

A
  • tube placement
  • skin condition
  • blood glucose, BUN, electrolytes
  • feeding residual
  • GI status
48
Q

What to monitor for during parenteral nutrition?

A
  • tube placement
  • NG or NE tube insertion site
  • gastrostomy tube
  • fluid balance
  • weight
  • residual volume
  • frequency of BMs
  • bowel sounds
  • abdominal distention
  • serum electrolyte levels
  • urine for sugar or acetone
  • skin turgor
  • hematocrit
  • BUN and sodium

NUR120 (17 decks)

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