Nutrition / Metabolism II G Flashcards by Deleted Deleted

Healthy BMI for adults is:

18.5 - 24.9

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Overweight BMI for adults is:

25 - 29.9

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Obese BMI for adults is:

30 - 40

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Extreme obese BMI for adults is:

> 40

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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

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How much macro minerals are recommended a day for adults?

< 100 mg/day

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

50-60%

1/3 ECF
2/3 ICF

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Water soluble vitamins include:

C, B complex

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Fat soluble vitamins include:

A D E K

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Recommended intake of protein:

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

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____ fortified foods are recommended for infants:

Iron

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

Muscle mass and bone density

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What slows during childhood:

Growth rate; appetite decreases

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

Adolescence

Calories, protein, calcium, iron

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What do adolescent tend to lack in their diet:

Grains, veggies, fruits, dairy

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When does the BMR decrease?

Adulthood- nutritional needs level off

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2nd trimester caloric need=

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

3) 340 extra calories/day

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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)

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What 4 things decrease in the older adult:

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

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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

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What interventions could help an older adult with dysphasia?

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

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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

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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

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Slow intestinal peristalsis can cause what in an older adult:

Constipation

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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