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Nursing 134 fundamentals > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Carbohydrates

A

Macronutrients
Convert to glucose
For energy
Plants and lactose

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2
Q

Protein

A

Macronutrients
Convert to amino acids
Function: cellular structure, tissue maintenance and growth, antibody formation, immunity
Sources: animal=complete plant=incomplete

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3
Q

Fat

A

Macronutrients
Covert to fatty acids
Function: energy, structure, isolation, temperature control, absorption of fat soluble vitamins
Source: animas fats, vegetable fats, oils and nuts

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4
Q

Water soluble vitamins

A

Micronutrients
B vitamins
Vitamin C

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5
Q

Fat soluble vitamins

A 
Stored in body adipose tissue or liver
Vitamin A
Vitamin D
Victim E
Vitamin K
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6
Q

Minerals

A

Provide structure and regulate body functions

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7
Q

Water

A 
Acts as solvent 
AIDS in digestion 
Regulates body temperature
Produced though carbohydrates, fat, protein metabolism 
Requires 2000-3000 ml/day
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8
Q

Calcium helps with

A

Macro-mineral
Bone and tooth formation, blood Clotting, nerve transmission, muscle contraction
8.6-10.3

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9
Q

Phosphorus helps with

A

Macro minerals

Bone and tooth formation, Acid base balance, energy metabolism

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10
Q

Magnesium help with

A

Macromineral
Bone in tooth formation, proteins synthesis, carbohydrate metabolism
1.3-2.1 mEq

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11
Q

Sodium helps with

A

Macromineral
Major ion extracellular fluid, fluid balance, acid base balance
136-145

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12
Q

Potass(i)um helps with

A

Macromineral
Major ion of intracellular fluid, fluid balance, acid base balance
3.5-5

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13
Q

Chloride helps with

A

Macromineral
Component of HCl in stomach, fluid balance, acid base balance
98-106

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14
Q

Sulfur helps with

A

Macromineral

Promotes certain enzyme reactions and detoxification reaction

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15
Q

Lab data

A

Hemoglobin and hematocrit reflect status of iron
Prealbumin and albumin measures protein
BUN reflects protein intake

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16
Q

Vitamin A

A

vision, skin and mucous membranes maintenance, immunity ( liver, carrots, egg yolks, fortified milk)

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17
Q

Vitamin D

A

calcium and phosphorus metabolism, calcium absorption ( sunlight)

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18
Q

Vitamin E

A

antioxidant, vitamin A protection, hemoglobin synthesis ( vegetable oils, whole grains)

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19
Q

Vitamin K

A

blood clotting ( green leafy vegetables, gut flora)

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20
Q

Vitamins B

A

nutrient metabolism, RNA/DNA synthesis, hemoglobin and RBC formation

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21
Q

Vitamin C

A

Collagen formation, antioxidants, iron absorption

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22
Q

Recommended dietary allowance for carbohydrates

A

50-100g to prevent ketosis

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23
Q

Types of carbohydrates

A
  • simple sugars and starch
  • cellulose and water insoluble fiber
  • water soluble fiber
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24
Q

Water insoluble fiber

A

Absorbs water, adds fecal bull, decrease transit time in intestine

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25
Q

Water soluble fiber

A

Delay gastric emptying, lower serum cholesterol, delay glucose absorption

26
Q

RDA for protein

A

0.8 g / kg of desired body weight

Too much can cause kidney injury

27
Q

Saturated fats vs unsaturated fats

A

Saturated fats tend to be solid at room temperature and from animal sources, while unsaturated fats are usually liquid and from plant sources

28
Q

Trans fats

A

Partially hydrogenated liquid oils and raise cholesterol levels

29
Q

Cholesterol

A

Fat like substance found in animal products and made by the body
Necessary for brain, nerve cell functions, steroid hormone and vitamin D production

30
Q

Calcium sourced

A

Milk / dairy products
Canned fish
Greens

31
Q

Phosphorus source

A

Milk/ milk products
Soft drinks
Processed foods

32
Q

MaGNesium source

A

Green leafy vegetables
Nuts
Beans
Grains

33
Q

Sodium source

A

Salt

Processed foods

34
Q

Calcium s/s

A 
Deficiency= osteoporosis 
Excess= renal calculi
35
Q

PhospHorus s/s

A 
Deficiency = anorexia, muscle weakness 
Excess = CNS depression, coma, hypotension
36
Q

MagnEsium s/s

A 
Deficiency = weakness, muscle pain, poor heart functions 
Excess = CNS depression, coma, hypotension
37
Q

Sodium s/s

A 
Deficiency = muscle cramps, cold clammy hands
Excess= edema, weight gain, higher blood pressure
38
Q

Potassium source

A

Whole grains
Fruits
Leafy vegetables

39
Q

Potassium s/s

A 
Deficiency = muscle cramps an weakness, irregular heartbeat 
Excess= irritability, anxiety, cardiac arrhythmia
40
Q

Chloride source

41
Q

Chloride s/s

A 
Deficiency= muscle spasms, alkalosis, depressed respiratory 
Excess= acidosis
42
Q

Sulfur source

A 
Meat 
Eggs 
Milk
Dried peas
Beans 
Nuts
43
Q

Basal metabolic rate (BMR)

A

number of calories required to keep your body functioning at rest.

44
Q

BMI

A

Weight (kg)/ height (cm)

45
Q

Waist circumference

A

Help determine % of body fat

46
Q

Dysphagia

A

Difficulty or inability to swallow

47
Q

Anthropometric data

A

Determine body dimensions- fat and protein storage

48
Q

Decreased H&H

49
Q

Hematocrit increase

A

Dehydration

50
Q

BUN increase

A

Starvation, increased protein intake, dehydration

51
Q

BUN decreased

A

Malnutrition, over hydration

52
Q

Creatinine increase

A

Dehydration

53
Q

Creatinine decreased

A

Reduced muscle mass, malnutrition

54
Q

Liquid diets

A 
Jello
Broth 
popsicles 
Clear juice 
Soda 
Decaf coffee
Tea
55
Q

Full liquids

A 
Can be poured at room temp
Milk
Puddings 
Custard 
Yogurt
56
Q

Soft diets

A

Regular diets that exclude foods that are harder to chew or digest

57
Q

Feeding with dysphagia

A 
HOB elevate 90 degrees
Mouth care before meals 
Eliminate distractions 
Alteration solids and liquids 
Inspect oral cavity for pocketing
58
Q

Parenteral nutrition

A

Patient with nonfunctional GI tracks greater than 10 days

Do not add other fluids
Monitored blood sugar levels

59
Q

TPN

A

Through central venous access device

More nutrient dense

60
Q

PPN

A

Through peripheral IV

Short term

61
Q

Enteral nutrition responsibilities

A 
Verify placement 
Check residual q4-6h
HOB 30 degree with continuous and 1 h after intermittent 
Change/clean tube every 24h
Perform oral care q4h
Assess skin around tube

Nursing 134 fundamentals (31 decks)

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