Nutrition- Chapter 28

Question 1

study of food, how it affects the body and influences helath

Answer 1

nutrition

Question 2

process by which the body converts food into energy

Answer 2

metabolism

Question 3

used for planning and assessing diets for healthy individuals

Answer 3

dietary references intake

Question 4

when glycogen is converted from storage in liver/skeletal muscle back into glucose to meet energy needs

Answer 4

glycogenolysis

Question 5

Factors that affect BMR?

Answer 5

• body comp
• growth periods
• body temp
• disease processes

Question 6

Overweight BMI: ___-___

Obese BMI: ____

Answer 6

25-29.9

>30

Question 7

total kcal needed to replace calories used in BMR + exercise

Answer 7

total energy needs

Question 8

protein is digested in the:

Answer 8

small intestine

Question 9

The body can manufacture ___ amino acids and must get ____ amino acids from foods

Answer 9

nonessential

essential

Question 10

Major source of energy for brain/nerve function

Answer 10

Fat

Question 11

Fats are digested in the:

Answer 11

small intestine

Question 12

Dietary guidelines for americans recommends ___-____% of total calories should be FAT

Answer 12

less than 20-35%

Question 13

Primary energy source for body

Answer 13

Carbs

Question 14

Carbs are stored in the:

Answer 14

liver & skeletal muscles

Question 15

Types of carbohydrates in blood

Answer 15

• monosaccharides- 1 simple sugar
• disaccharides- 2 sugars
• Polysaccharides- complex chain of sugars

Question 16

Micro nutrients do what?

Answer 16

manufacture, repair, and maintain cells through process of metabolism

Question 17

macro nutrients do what?

Answer 17

supply the body with energy

Question 18

Common minerals needed:

Answer 18

calcium, iron, Mg, Sodium

Question 19

Minerals function to:

Answer 19

fluid regulation
nerve impulse transmission
energy production 
support healthy bones and blood
rid body of by-products of metabolism

Question 20

Vitamins function to:

Answer 20

• support metabolism or prevent deficiency
• maintain body tissues
• support immune system
• critical during rapid growth, pregnancy, lactation & healing

Question 21

Common fat soluble vitamins

common water soluble vitamins

Answer 21

A, D, E, K (stored in liver & adipose)

B complex, C (can’t be stored)

Question 22

Water makes up ___-____ of body in men &

___-____ in women

Answer 22

55-65% in men

50-55% in women

Question 23

Water functions as a :

Answer 23

• solvent
• transporter
• body structure & form- fills in spaces
• temp regulator
• lubricant
• catalyst

Question 24

when glycogen stores are low, protein is activated. What is the catabolization of stored protein called?

Answer 24

Gluconeogenesis

Question 25

what is fat transformed into in order for it to be used as energy?

Answer 25

ketones (^ acidity in blood)

Question 26

Infants should never have what?

Answer 26

cows milk | ^ GI bleeding & stress to kidneys: iron deficiency anemia

Question 27

A toddlers diet is often deficient in:

Answer 27

iron, calcium, vitamin A & C | - drink 2% milk for fatty acids to help with growth

Question 28

Life long food habits are developed in what stage?

Answer 28

preschool (age 4-6 yrs old)

Question 29

pregnant women should take in an extra ___ calories and breastfeeding women should take in ____ extra kcal

Answer 29

300kcal | 500kcal

Question 30

Elderly people should supplement their diet with what vitamins?

Answer 30

calcium, Vitamin D, B12: for bone density decrease & cognitive decline

Question 31

``` Semi Vegetarian- Ovo-lacto Vegetarian- Lacto-Vegetarian- Vegans- Fruitarian- ```

Answer 31

``` allow fish, eggs, & dairy don't eat fish but eat eggs & dairy eat only dairy & plant based foods no meat only fruit, nuts, honey & vegetable oils ```

Question 32

The paleo (caveman diet) doesn't eat:

Answer 32

processed foods, grains with gluten, refined sugar, potatoes, processed oils, & caffeine

Question 33

Mediterranean Diet ^ in: low in: benefits:

Answer 33

^: olive oil, fish, fruits, veggies, & nuts low: dairy, processed foods, saturated fat, red meat benefits: weight loss, reduced death due to: cancer, coronary artery disease, ^ BP, ^ LDL

Question 34

Asian Diet ^ in: low in: benefits:

Answer 34

^: plant-based, rice, fruit & veggies, bananas, tangerines, cabbage, leafy greens. Protein: beans, nuts & seeds occasional shellfish & poultry benefit: low cardio disease, DMC2, colon cancer & obesity

Question 35

Indian Diet ^ in: low in: benefits:

Answer 35

^: home cooked foods, fruits, veggies, legumes, nuts low: processed foods benefits: low incidence of DM2, heart disease & chronic disease in general

Question 36

Hispanic Diet ^ in: low in: Bad part of diet

Answer 36

^: grains, rice, & legumes, corn based products, beans low in: fresh veggies except tomatoes bad: ^ DM2, ^ obesity sugary fruit beverages & soda common

Question 37

beans are ^ in:

Answer 37

fiber, B vitamins, calcium, phosphorus & iron

Question 38

What must a nurse do before administering a CLOSED NG tube feeding?

Answer 38

1. verify peristalsis 2. verify tube placement 3. verify feeding tube patency

Question 39

What levels are especially important to monitor with ^ protein formula NG tube feedings?

Answer 39

BUN & sodium levels

Question 40

Remaining NPO for more than ___ days leaves the patent at risk

Answer 40

3 days

Question 41

Enteral feedings are preferred over IV feedings because:

Answer 41

lower incidence of sepsis and maintain intestinal structure and function

Question 42

Disadvantages to enteral feedings:

Answer 42

1. if aspirated into lungs- infection, pneumonia, abscess 2. ^ glucose content- medium for bacterial growth 3. diarrhea, nausea, nasopharyngeal trauma, alterations in drug absorption

Question 43

Short term enteral feedings are usually administered through a: ____ or ____ tube.

Answer 43

nasogastric (NG) or | nasoenteric (NE)

Question 44

to reduce erros & ensure safe enteral nutrition, use the following mnemonic:

Answer 44

A-aseptic technique L- label enteral equipment E- elevate head of bed to minimum 30 degree R- right patient, right formula, right tube.... T- trace all lines & tubing back to patient

Question 45

Long term enteral feedings are usually administered through a: ____, ____, ____ or ___ tube

Answer 45

- gastrostomy tube (G-tube) - Percutaneous endoscopic gastronomy tube (PEG) - Jenjunostomy tube (J-tube, PEJ) - Gastrostomy button (g-button)

Question 46

blood glucose < ___mg/dl | Hypoglycemia

Answer 46

<50 mg/dL | *means insufficient food intake, excesssive physical exertion

Question 47

Hyperglycemia | blood glucose > ____ fasting or ____ at random

Answer 47

>109 or >126