Nutrition / Metabolism II G Flashcards
Healthy BMI for adults is:
18.5 - 24.9
Overweight BMI for adults is:
25 - 29.9
Obese BMI for adults is:
30 - 40
Extreme obese BMI for adults is:
> 40
What 3 physiological considerations influence nutrient requirements?
- Gender: women need more iron, men need more protein and calories
- BMR:
•increased during fever, growth and infections
•decreased during fasting, sleeping, aging - BMI:
18.5-24.9 = healthy
How much macro minerals are recommended a day for adults?
< 100 mg/day
How much of a persons body weight is water? And where is this water?
50-60%
1/3 ECF
2/3 ICF
Water soluble vitamins include:
C, B complex
Fat soluble vitamins include:
A D E K
Recommended intake of protein:
10-35% or 0.8g/kg of body weight
____ fortified foods are recommended for infants:
Iron
What two things increases during childhood, affecting their recommended nutrition?
Muscle mass and bone density
What slows during childhood:
Growth rate; appetite decreases
What age group require increased nutrients to support growth spurts and what nutrients are recommended to increase?
Adolescence
Calories, protein, calcium, iron
What do adolescent tend to lack in their diet:
Grains, veggies, fruits, dairy
When does the BMR decrease?
Adulthood- nutritional needs level off
2nd trimester caloric need=
1) 225/day
2) 310/ day
3) 340/day
4) 450/day
3) 340 extra calories/day
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
3) iron, calcium, calories, iodine, protein (and folic acid)
What 4 things decrease in the older adult:
1) BMR
2) caloric intake/appetite
3) lean muscle mass
4) hemoglobin levels (anemia)
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
2) protein for tissue growth and repair and vitamin C to promote healing.
And
3) vitamin Bs and Calcium
What interventions could help an older adult with dysphasia?
Encourage oral care & mechanically alter the diet (puréed, chopped; change consistency)
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 C E G
A) What is the risk for a patient with decreased esophageal peristalsis:
B) What are nursing interventions to help with that:
A) Choking and aspirations
B) avoid stress producing situations & avoid cold liquids
Slow intestinal peristalsis can cause what in an older adult:
Constipation
Nursing interventions for an older adult with decreased intestinal peristalsis:
• eat a high fiber diet
• remain active
• increase fluids
• eat at regular times
What 3 things can help with decreased gastric secretions in an older adult:
• antacids
• eating at regular times
• chew thoroughly
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
C D E F
____ needs decrease, but ____ needs increase in the older adult.
Caloric / nutritional
MyPlate goals:
• Help consumers make better food choices
• change bad eating patterns and follow healthy eating patterns
MyPlate suggests a reduction in what 3 things?
•Sodium
•saturated fats and trans fats
•refrained grains; white breads, rice
MyPlate encourages the consumption of:
Water
whole grains
variety of fruits and vegetables
vary proteins and healthy oils
Low fat or fat free dairy
MyPlate’s suggested limitations:
< 10% sugars
< 10% saturated fats
< 2300 calories
Moderate alcohol
MyPlate suggested activity level for older adults is:
150 min/week of moderate aerobics &
2 days/week of muscle strengthening
MyPlate suggested daily exercise for adolescence and children:
60 minutes/day
Important things to consider during a history assessment during a nutritional assessment:
•Ability to chew and swallow
•GI surgeries
•changes in appetite or diet/weight
Labs for a nutritional assessment include:
A) plasma protein (HGB & HCT)
B) lipid panels
C) blood glucose: metabolism of carbohydrates
D) serum albumin: protein in blood
E) potassium: electrolytes
Results of a blood glucose lab could be:
A) hypoglycemia: inadequate calorie intake
B) hyperglycemia: diabetes or acute illness
Blood glucose levels:
80 - 110 mg/dL
Serum albumin levels can indicate what?
Nutrition status; hypoalbuminemia = low protein levels
Causes of hypoalbuminemia include:
• decreased protein production in the liver
• increased protein loss through excretion
• malnutrition
What is measured when testing potassium levels?
Electrolytes
Increased levels of HCT indicate:
Dehydration; concentration of HCT and low fluid levels
Decreased levels of HBG or HCT indicate:
Anemia
Low iodine can indicate a problem with what organ?
Thyroid
3 things in a physical assessment for nutritional health are:
1) anthropometric
2) BMI
3) integumentary
Genetic risk factors for poor nutrition:
• diabetes
• PKU
PKU: phenylketonuria
Inability to breakdown the protein, phenylalanine, causing a build up in the brain, blood and other tissues.
Can affect cognition
What vitamin would alcoholics be deficient in?
Vitamin B; it’s used to metabolize alcohol
What things do medications alter, which can affect nutrition?
Absorption, metabolism and reabsorption
Prescribed diets include:
NPO
clear liquids
Puréed diet
Mechanically altered
Things to avoid in a mechanically altered diet:
Raw fruits and vegetables
Seeds, nuts and dried fruit
Mechanically alter diet
Regular diet with modifications of the texture, ordered for patients with dysphasia or post head, neck or mouth surgery
What diet requires minimal digestion and leaves minimal residue?
Clear liquid diet; clear liquids, or foods that become fluid at body temperature
Thin or thick liquids for patients with dysphasia?
Thick
Puréed diet is for whom:
•Oral or facial surgery patients
•risk for dysphasia
•chewing difficulties
Therapeutic diet include:
• consistent carbohydrate diet
• fat- restricted diet
• high fiber, diet
• low fiber, diet
• sodium restricted diet
• renal diet
Restrictions for patients in a renal diet are:
• protein: 0.6 - 1 g/kg/day
• sodium: 1,000 - 3,000 mg/day
• potential potassium restrictions
When is a renal diet ordered?
• nephrotic syndrome: proteinuria
• chronic kidney disease: build up due to excretion problem
• diabetic kidney disease
Sodium levels/ restrictions for a sodium restricted diet:
500-3,000 mg/day
Why would someone be put on a sodium restricted diet?
• hypertension
• heart failure
• renal disease
• liver disease
When is a Low fiber diet ordered and how much fiber is allowed:
• before surgery
• diverticulitis
• Crohn’s disease
• ulcerative colitis
< 10 g/day
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
C E
Why is a consistent carbohydrate diet ordered?
To keep carbs the same, or help attain and maintain healthy weight
Feeding patients with dementia, some interventions include:
• Change environment
• avoid distractions
• rituals
• assess cognition
• assess chewing ability
• be patient
Residual:
Amount of gastric fluid left in the stomach between feedings
Parenteral nutrition PN
•Nourishment provided by an IV
• can be total or supplemental
• for patients with intestinal problems (enteral can not work for them)
What can occur with PN feedings?
Electrolyte imbalance & sepsis
Interventions with PEG tube patient:
• clean and dry site
• elevated head ; reduce aspiration risk
• check residual level in their stomach
Vitamin B sources
Banana 🍌, broccoli 🥦, spinach, cantaloupe🍈
Thiamine sources
Pork 🐷, liver🫀, enriched grains 🌾
Folate sources
Green leafy vegetables
