Nutrition, Chapter 45

Question 1

Carbohydrates

Answer 1

main source of energy

Question 2

Insoluble fibers

Answer 2

cellulose, hemicellulose, and lignin

Question 3

Soluble fibers

Answer 3

barley, cereal grains, cornmeal, oats

Question 4

Proteins

Answer 4

PROMOTES GROWTH, MAINTENANCE, AND REPAIR, maintain nitrogen balance, transports nutrients, blood-clotting, etc.

Question 5

Simple proteins

Answer 5

albumin and insulin

Question 6

Complete proteins

Answer 6

fish, poultry, beef, milk, cheese, eggs, soy

Question 7

Incomplete proteins

Answer 7

grains, nuts, seeds, legumes, veggies

Question 8

Fats

Answer 8

triglycerides and fatty acids

Question 9

Saturated Fats

Answer 9

animal fats

Question 10

Unsaturated Fats

Answer 10

vegetable oils

Question 11

Antioxidant vitamins

Answer 11

beta-carotene, vitamins A, C, E

Question 12

Fat-soluble vitamins

Answer 12

A, D, E, K, watch for toxicity

Question 13

Water-soluble vitamins

Answer 13

C and B-complex, are not stored by the body

Question 14

Amylase

Answer 14

breaks down starches into sugars

Question 15

Liver

Answer 15

produces bile, stores iron and vitamins

Question 16

Small intestine

Answer 16

completes digestion

Question 17

Pancreas

Answer 17

regulation of blood glucose levels, neutralize stomach acid

Question 18

Peristalsis

Answer 18

wave-like muscular contractions

Question 19

alcohol, aspirin

Answer 19

absorbed directly into stomach lining

Question 20

Food in stomach remains for…

Answer 20

three hours.

Question 21

Food in small intestine remains for…

Answer 21

five hours.

Question 22

Caloric and nutrient requirements vary by….

Answer 22

stage of development, body composition, activity levels, pregnancy and lactation, and presence of disease.

Question 23

Introducing New Foods to Infants

Answer 23

4 to 7 days apart to identify food allergies

Question 24

Vitamin D supplements

Answer 24

strength and balance, bone health, prevention of fractures and falls

Question 25

Anthropometry

Answer 25

measure size and makeup of person

Question 26

Ideal Body Weight

Answer 26

estimate of should be weight

Question 27

One pt equals...

Answer 27

1 lb of fluid

Question 28

Heart Failure...

Answer 28

decreased hunger, dietary restrictions, fatigue, shortness of breath, sadness

Question 29

Promoting Nutritional Intake....

Answer 29

oral hygiene, odor-free environment, maintain patient comfort

Question 30

Fundus

Answer 30

top of stomach

Question 31

duodenum

Answer 31

top of small intestine

Question 32

BMI

Answer 32

weight in kilometers x meters squared

Question 33

Dysphagia

Answer 33

90-degree bed, chin-down position

Question 34

Enteral feedings

Answer 34

nasogastric, jejunal, gastric...polymeric, modular, elemental, and specialty

Question 35

Jejunal...

Answer 35

for gastric reflux

Question 36

Full strength at slow rates...

Answer 36

increasing every 8 to 12 hours

Question 37

Problem with enteral feedings

Answer 37

aspiration of formula

Question 38

Tube feeding (angle, how long)

Answer 38

45 degrees, 30 to 60 minutes after feeding

Question 39

Gastric residual volumes...

Answer 39

every 4 to 6 hours, worry if 250 mL or more is still in a patient's stomach after two emptyings an hour apart, or 500 mL in a single emptying

Question 40

Use nasogastric and nasojejunal...

Answer 40

only for four weeks.

Question 41

Parenteral nutrition...

Answer 41

via IV, for more seriously ill patients.

Question 42

Watch for pneumothorax...

Answer 42

first 24 hours after placement of CVC.

Question 43

Change TPN tubing....

Answer 43

every 24 hours.

Question 44

Don't hang...

Answer 44

more than 24 hours or 12 hours for lipids.

Question 45

Change TPN's administration system...

Answer 45

every 72 hours for 2-in-1 and every 24 for 3-in-1.

Question 46

Monitor blood glucose levels for PN patients...

Answer 46

every six hours for hyperglycemia.

Question 47

Do not for PN patients...

Answer 47

increase rate or or discontinue suddenly.

Question 48

Limit cholesterol and saturated fat to...

Answer 48

less than 300 mg, or less than 7%, respectively.

Question 49

Hang time for formula...

Answer 49

8 hours for open system, 24 to 48 hours in closed.