Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUS 110 > Nutrition / Metabolism II G > Flashcards

Nutrition / Metabolism II G Flashcards

1
Q

Healthy BMI for adults is:

A

18.5 - 24.9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Overweight BMI for adults is:

A

25 - 29.9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Obese BMI for adults is:

A

30 - 40

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Extreme obese BMI for adults is:

A

> 40

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What 3 physiological considerations influence nutrient requirements?

A
  1. Gender: women need more iron, men need more protein and calories
  2. BMR:
    •increased during fever, growth and infections
    •decreased during fasting, sleeping, aging
  3. BMI:
    18.5-24.9 = healthy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How much macro minerals are recommended a day for adults?

A

< 100 mg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How much of a persons body weight is water? And where is this water?

A

50-60%

1/3 ECF
2/3 ICF

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Water soluble vitamins include:

A

C, B complex

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Fat soluble vitamins include:

A

A D E K

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Recommended intake of protein:

A

10-35% or 0.8g/kg of body weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

____ fortified foods are recommended for infants:

A

Iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What two things increases during childhood, affecting their recommended nutrition?

A

Muscle mass and bone density

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What slows during childhood:

A

Growth rate; appetite decreases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What age group require increased nutrients to support growth spurts and what nutrients are recommended to increase?

A

Adolescence

Calories, protein, calcium, iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What do adolescent tend to lack in their diet:

A

Grains, veggies, fruits, dairy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

When does the BMR decrease?

A

Adulthood- nutritional needs level off

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

2nd trimester caloric need=

1) 225/day
2) 310/ day
3) 340/day
4) 450/day

A

3) 340 extra calories/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Key nutrients needed during pregnancy include:

1) iron, potassium, calories, magnesium
2) iron, fats, carbs, proteins, calcium
3) iron, calcium, calories, iodine, protein
4) iron, potassium, protein, iodine

A

3) iron, calcium, calories, iodine, protein (and folic acid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What 4 things decrease in the older adult:

A

1) BMR
2) caloric intake/appetite
3) lean muscle mass
4) hemoglobin levels (anemia)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What types of foods do older adults need to assist with their changing metabolic and nutrient needs? (Select all that apply)

1) calories and folic acid
2) protein and vitamin C
3) vitamin B12 and carbohydrates
4) calcium and vitamin B

A

2) protein for tissue growth and repair and vitamin C to promote healing.

And

3) vitamin Bs and Calcium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What interventions could help an older adult with dysphasia?

A

Encourage oral care & mechanically alter the diet (puréed, chopped; change consistency)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Nursing interventions for older adults with a loss of sense of taste/sensation include: (choose all that apply)

A) serve meals at the right temperature
B) shut the bathroom door during meal time
C) serve attractive food
D) offer large meals
E) more frequent meals
F) assist with eating
G) serve smaller sized meals

A

A C E G

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

A) What is the risk for a patient with decreased esophageal peristalsis:

B) What are nursing interventions to help with that:

A

A) Choking and aspirations

B) avoid stress producing situations & avoid cold liquids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Slow intestinal peristalsis can cause what in an older adult:

A

Constipation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Nursing interventions for an older adult with decreased intestinal peristalsis:

A

• eat a high fiber diet
• remain active
• increase fluids
• eat at regular times

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What 3 things can help with decreased gastric secretions in an older adult:

A

• antacids
• eating at regular times
• chew thoroughly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What things can cause issues with excretion in an older adult: (select all that apply)

A) high protein diet
B) spicy foods
C) dehydration
D) sedentary lifestyle
E) low fiber diet
F) dialysis

A

C D E F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

____ needs decrease, but ____ needs increase in the older adult.

A

Caloric / nutritional

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

MyPlate goals:

A

• Help consumers make better food choices

• change bad eating patterns and follow healthy eating patterns

30
Q

MyPlate suggests a reduction in what 3 things?

A

•Sodium
•saturated fats and trans fats
•refrained grains; white breads, rice

31
Q

MyPlate encourages the consumption of:

A

Water
whole grains
variety of fruits and vegetables
vary proteins and healthy oils
Low fat or fat free dairy

32
Q

MyPlate’s suggested limitations:

A

< 10% sugars
< 10% saturated fats
< 2300 calories
Moderate alcohol

33
Q

MyPlate suggested activity level for older adults is:

A

150 min/week of moderate aerobics &
2 days/week of muscle strengthening

34
Q

MyPlate suggested daily exercise for adolescence and children:

A

60 minutes/day

35
Q

Important things to consider during a history assessment during a nutritional assessment:

A

•Ability to chew and swallow
•GI surgeries
•changes in appetite or diet/weight

36
Q

Labs for a nutritional assessment include:

A

A) plasma protein (HGB & HCT)

B) lipid panels

C) blood glucose: metabolism of carbohydrates

D) serum albumin: protein in blood

E) potassium: electrolytes

37
Q

Results of a blood glucose lab could be:

A

A) hypoglycemia: inadequate calorie intake

B) hyperglycemia: diabetes or acute illness

38
Q

Blood glucose levels:

A

80 - 110 mg/dL

39
Q

Serum albumin levels can indicate what?

A

Nutrition status; hypoalbuminemia = low protein levels

40
Q

Causes of hypoalbuminemia include:

A

• decreased protein production in the liver
• increased protein loss through excretion
• malnutrition

41
Q

What is measured when testing potassium levels?

A

Electrolytes

42
Q

Increased levels of HCT indicate:

A

Dehydration; concentration of HCT and low fluid levels

43
Q

Decreased levels of HBG or HCT indicate:

A

Anemia

44
Q

Low iodine can indicate a problem with what organ?

A

Thyroid

45
Q

3 things in a physical assessment for nutritional health are:

A

1) anthropometric

2) BMI

3) integumentary

46
Q

Genetic risk factors for poor nutrition:

A

• diabetes

• PKU

47
Q

PKU: phenylketonuria

A

Inability to breakdown the protein, phenylalanine, causing a build up in the brain, blood and other tissues.

Can affect cognition

48
Q

What vitamin would alcoholics be deficient in?

A

Vitamin B; it’s used to metabolize alcohol

49
Q

What things do medications alter, which can affect nutrition?

A

Absorption, metabolism and reabsorption

50
Q

Prescribed diets include:

A

NPO
clear liquids
Puréed diet
Mechanically altered

51
Q

Things to avoid in a mechanically altered diet:

A

Raw fruits and vegetables
Seeds, nuts and dried fruit

52
Q

Mechanically alter diet

A

Regular diet with modifications of the texture, ordered for patients with dysphasia or post head, neck or mouth surgery

53
Q

What diet requires minimal digestion and leaves minimal residue?

A

Clear liquid diet; clear liquids, or foods that become fluid at body temperature

54
Q

Thin or thick liquids for patients with dysphasia?

A

Thick

55
Q

Puréed diet is for whom:

A

•Oral or facial surgery patients
•risk for dysphasia
•chewing difficulties

56
Q

Therapeutic diet include:

A

• consistent carbohydrate diet
• fat- restricted diet
• high fiber, diet
• low fiber, diet
• sodium restricted diet
• renal diet

57
Q

Restrictions for patients in a renal diet are:

A

• protein: 0.6 - 1 g/kg/day
• sodium: 1,000 - 3,000 mg/day
• potential potassium restrictions

58
Q

When is a renal diet ordered?

A

• nephrotic syndrome: proteinuria
• chronic kidney disease: build up due to excretion problem
• diabetic kidney disease

59
Q

Sodium levels/ restrictions for a sodium restricted diet:

A

500-3,000 mg/day

60
Q

Why would someone be put on a sodium restricted diet?

A

• hypertension
• heart failure
• renal disease
• liver disease

61
Q

When is a Low fiber diet ordered and how much fiber is allowed:

A

• before surgery
• diverticulitis
• Crohn’s disease
• ulcerative colitis

< 10 g/day

62
Q

When do you see a consistent carbohydrate diet ordered? (Select all that apply)

A) hypertension
B) pre surgery
C) diabetes
D) IBS
E) impaired glucose intolerance

A

C E

63
Q

Why is a consistent carbohydrate diet ordered?

A

To keep carbs the same, or help attain and maintain healthy weight

64
Q

Feeding patients with dementia, some interventions include:

A

• Change environment
• avoid distractions
• rituals
• assess cognition
• assess chewing ability
• be patient

65
Q

Residual:

A

Amount of gastric fluid left in the stomach between feedings

66
Q

Parenteral nutrition PN

A

•Nourishment provided by an IV
• can be total or supplemental
• for patients with intestinal problems (enteral can not work for them)

67
Q

What can occur with PN feedings?

A

Electrolyte imbalance & sepsis

68
Q

Interventions with PEG tube patient:

A

• clean and dry site
• elevated head ; reduce aspiration risk
• check residual level in their stomach

69
Q

Vitamin B sources

A

Banana 🍌, broccoli 🥦, spinach, cantaloupe🍈

70
Q

Thiamine sources

A

Pork 🐷, liver🫀, enriched grains 🌾

71
Q

Folate sources

A

Green leafy vegetables

NUS 110 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions