Nutrition

Question 1

Carbohydrates

Answer 1

Macronutrients
Convert to glucose
For energy
Plants and lactose

Question 2

Protein

Answer 2

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

Question 3

Fat

Answer 3

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

Question 4

Water soluble vitamins

Answer 4

Micronutrients
B vitamins
Vitamin C

Question 5

Fat soluble vitamins

Answer 5

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

Question 6

Minerals

Answer 6

Provide structure and regulate body functions

Question 7

Water

Answer 7

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

Question 8

Calcium helps with

Answer 8

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

Question 9

Phosphorus helps with

Answer 9

Macro minerals

Bone and tooth formation, Acid base balance, energy metabolism

Question 10

Magnesium help with

Answer 10

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

Question 11

Sodium helps with

Answer 11

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

Question 12

Potass(i)um helps with

Answer 12

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

Question 13

Chloride helps with

Answer 13

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

Question 14

Sulfur helps with

Answer 14

Macromineral

Promotes certain enzyme reactions and detoxification reaction

Question 15

Lab data

Answer 15

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

Question 16

Vitamin A

Answer 16

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

Question 17

Vitamin D

Answer 17

calcium and phosphorus metabolism, calcium absorption ( sunlight)

Question 18

Vitamin E

Answer 18

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

Question 19

Vitamin K

Answer 19

blood clotting ( green leafy vegetables, gut flora)

Question 20

Vitamins B

Answer 20

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

Question 21

Vitamin C

Answer 21

Collagen formation, antioxidants, iron absorption

Question 22

Recommended dietary allowance for carbohydrates

Answer 22

50-100g to prevent ketosis

Question 23

Types of carbohydrates

Answer 23

• simple sugars and starch
• cellulose and water insoluble fiber
• water soluble fiber

Question 24

Water insoluble fiber

Answer 24

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

Question 25

Water soluble fiber

Answer 25

Delay gastric emptying, lower serum cholesterol, delay glucose absorption

Question 26

RDA for protein

Answer 26

0.8 g / kg of desired body weight | Too much can cause kidney injury

Question 27

Saturated fats vs unsaturated fats

Answer 27

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

Question 28

Trans fats

Answer 28

Partially hydrogenated liquid oils and raise cholesterol levels

Question 29

Cholesterol

Answer 29

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

Question 30

Calcium sourced

Answer 30

Milk / dairy products Canned fish Greens

Question 31

Phosphorus source

Answer 31

Milk/ milk products Soft drinks Processed foods

Question 32

MaGNesium source

Answer 32

Green leafy vegetables Nuts Beans Grains

Question 33

Sodium source

Answer 33

Salt | Processed foods

Question 34

Calcium s/s

Answer 34

``` Deficiency= osteoporosis Excess= renal calculi ```

Question 35

PhospHorus s/s

Answer 35

``` Deficiency = anorexia, muscle weakness Excess = CNS depression, coma, hypotension ```

Question 36

MagnEsium s/s

Answer 36

``` Deficiency = weakness, muscle pain, poor heart functions Excess = CNS depression, coma, hypotension ```

Question 37

Sodium s/s

Answer 37

``` Deficiency = muscle cramps, cold clammy hands Excess= edema, weight gain, higher blood pressure ```

Question 38

Potassium source

Answer 38

Whole grains Fruits Leafy vegetables

Question 39

Potassium s/s

Answer 39

``` Deficiency = muscle cramps an weakness, irregular heartbeat Excess= irritability, anxiety, cardiac arrhythmia ```

Question 40

Chloride source

Answer 40

Salt

Question 41

Chloride s/s

Answer 41

``` Deficiency= muscle spasms, alkalosis, depressed respiratory Excess= acidosis ```

Question 42

Sulfur source

Answer 42

``` Meat Eggs Milk Dried peas Beans Nuts ```

Question 43

Basal metabolic rate (BMR)

Answer 43

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

Question 44

BMI

Answer 44

Weight (kg)/ height (cm)

Question 45

Waist circumference

Answer 45

Help determine % of body fat

Question 46

Dysphagia

Answer 46

Difficulty or inability to swallow

Question 47

Anthropometric data

Answer 47

Determine body dimensions- fat and protein storage

Question 48

Decreased H&H

Answer 48

Anemia

Question 49

Hematocrit increase

Answer 49

Dehydration

Question 50

BUN increase

Answer 50

Starvation, increased protein intake, dehydration

Question 51

BUN decreased

Answer 51

Malnutrition, over hydration

Question 52

Creatinine increase

Answer 52

Dehydration

Question 53

Creatinine decreased

Answer 53

Reduced muscle mass, malnutrition

Question 54

Liquid diets

Answer 54

``` Jello Broth popsicles Clear juice Soda Decaf coffee Tea ```

Question 55

Full liquids

Answer 55

``` Can be poured at room temp Milk Puddings Custard Yogurt ```

Question 56

Soft diets

Answer 56

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

Question 57

Feeding with dysphagia

Answer 57

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

Question 58

Parenteral nutrition

Answer 58

Patient with nonfunctional GI tracks greater than 10 days Do not add other fluids Monitored blood sugar levels

Question 59

TPN

Answer 59

Through central venous access device | More nutrient dense

Question 60

PPN

Answer 60

Through peripheral IV | Short term

Question 61

Enteral nutrition responsibilities

Answer 61

``` 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 ```