Nutrition and Oral Hydration (Fundamentals Ch 39) Flashcards
Carbohydrates
- provide most of the body’s energy and fiber
- each gram produces 4 kcal
- whole grain breads, baked potatoes, brown rice
Fats
- provide energy and vitamins
- no more than 30% of caloric intake should be from fats
- each gram produces 9 kcal
- olive oil, salmon, egg yolks
Proteins
- contribute to growth and repair of body tissues
- each gram produces 4 kcal
- ground beef, whole milk, poultry
Vitamins
- necessary for metabolism
- fat-soluble = A, D, E, K
- water-soluble = C and B (8 vitamins)
Minerals
-complete essential biochemical reactions in body (calcium, potassium, sodium, iron)
Water
-replaces fluids lost through perspiration, eliminatin, and respiration
Infants
birth to 1 year
-high energy requirements
-breast milk (preferred) or formula to provide:
108 kcal/kg of weight for first 6 months; 98 kcal/kg of weight for the second 6 months
-solid food starting after 6 months
-no cow’s milk or honey for first year
Toddlers
(12 months to 3 years) AND
Preschoolers
(3 to 6 years)
- need fewer calories per kg of weight than infants
- need increased protein from sources other than milk
- Ca+ and P are important for bone health
School-age
6 to 12 years
- need supervision to consume adequate protein and vitamins C and A
- tend to eat foods high in carbs, fats, and salt
Adolescents
12 to 20 years
- metabolic demands are high and require more energy
- protein, Ca+, iron, iodine, folic acid, and vitamin B needs are high
- 1/4 of dietary intake comes from snacks
- increased water consumption is important for active adolescents
Young adults
(20 to 35 years)
Middle adults
(35 to 65 years)
- decreased need for most nutrients (except during pregnancy)
- Ca+ and iron are essential minerals for women
- good oral health is important
Older adults
over 65 years
- slower metabolic rate require fewer calories
- thirst sensations diminish
- need same amount of most vitamins and minerals as younger adults
- Ca+ may be necessary and important for M and W
- many require carbs that provide fiber and bulk to enhance GI function
BMI
- body mass index
- divide weight (kg) by height (m2)
- BMI of 25 is upper boundary of healthy weight
- BMI 30+ = obese
Dietary hx should include:
1) # of meals per day
2) fluid intake
3) food preferences, amount
4) food preparation, purchasing practices, access to food
5) hx of indigestion, heartburn, gas
6) allergies
7) taste
8) chewing and swallowing
9) appetite
10) elimination patterns
11) medication use
12) activity levels
13) religious, cultural food restrictions
Subjective/objective data indicating poor nutrition
1) nausea, vomiting, diarrhea, constipation
2) flaccid muscles
3) mental status changes
4) loss of appetite
5) change in bowel pattern
6) spleen, liver enlargement
7) dry, brittle hair
8) loss of subcutaneous fat
9) dry, scaly skin
10) inflammation, bleeding of gums
11) poor dental health
12) dry, dull eyes
13) enlarged thyroid
14) prominent protrusions over bony areas
15) weakness
16) change in height
17) poor posture
