Nutrition Mid Term ( Nursing ) Flashcards
What is the Recommended Dietary Allowance
The average daily intake people need to prevent deficiency. Meets 97% of healthy individuals by age and sex
Describe characteristics of eating patterns associated with positive health outcomes
Meteratain diet and plant based ( healthy )
Describe characteristics of eating patterns with detrimental ( negative ) health outcomes
Fat & processed food ( unhealthy )
difference between essential and non-essential nutrients
essential = need it ( obtain through food; vitamins; water; and minerals )
non-essential = your body produce it
name nutrient dense food
whole grains, fruits, veggies, lean meats, nuts, seeds, low fat dairy, seafood, beans, eggs
name calorie dense food
full fat dairy, baked goods, sweetened beverages
what foods are BOTH nutrient and energy dense
nuts, dried fruits
classification of carbohydrates (simple and complex )
Simple = mono and disaccharides
Complex = poly
replace low fiber food with higher fiber foods !!
higher fiber is fruits, grain, protein ( aim for > 25g per day )
identify sources of carbs
whole wheat, flour, bread, oats, pasta, brown rice, corn, cereals
what are the recommendations regarding carbs intake in the Dietary Guidelines for Americans
Suggest ways to increase whole grain intake
instead of using regular bread with things just use whole grain bread (brown rice, corn, whole oats, and whole wheat things )
sugar alcohols can lead to…
diarrhea
sugar free does not equal calorie free… what are examples
diet soda, diet ice tea
what is the main energy source and what is the second and third best
carbs ( 4kal/gm ) , fats ( 9kcal/gm), protein ( 4kcal/kg )
what does the liver do for amino acids
convert AA to glucose
removes nitrogen
convert AA to triglycerides
positive v.s negative balance of nitrogen
positive during healing
negative when trying to heal (wound, trauma), starvation, cachexia
why should you limit your saturated fats
your body makes all it needs
how many gm are in a kg of body mass of protein
0.8mg
how many calories per gram does carbs and protein have
4
how many calories per gram does fats have
9
protein substitutions to increase protein
sour cream –> greek yogurt
juice –> milk
crackers –> almonds
French or regular yogurt –> greek yogurt or cottage cheese
incomplete v.s. complete protein
complete has all essential AA (meat, fish, dairy, soy, peas ) incomplete is ( rice, most veggies, whole grains, beans, nuts )
what types of things you may have where you wanna increase protein
anorexia, dialysis
protein substitutions to decrease
protein
Turkey sandwich –> chicken noodle soup, PB & J
eegs with cheese –> cereal, pancakes, or a muffin
ice cream –> jello, sherbert
kwashiorkor
inadequate protein intake
marasmus
inadequate calories and protein
what is fat essential for
- insulation
- cell structure
- temp regulation
- absorption of fat-soluble vitamins
what does monounsaturated fats do for the body
help decrease cholesterol
what is the significance of omega 3
associated with decrease inflammation in the body - choose fish oils first. If vegan choose flax seed
what is recommended for fats
eat less meat and saturated fats which increase cholesterol, increase oils, eat fatty fish ( choose lower mercury fish if pregnant )
avoid fish that have mercury in it…why and what type
pregnancy…tuna
what is the difference between LDL & HDL
LDL = looser ( bad cholesterol ) HDL = Happy (good fat)
substitution for lowering fat substitute
whole milk = skim milk
whole milk mozzarella = part-skim mozzarella
sour cream = greek yogurt
ranch dressing = low fat dressing
ribs = grilled chicken
substation for higher fat substitute
mustard = mayo
fat free yogurt = whole milk yogurt
chicken breast = chicken thigh
pretzels = crackers with peanut butter
Do vitamins have energy
NO ( needed for metabolism )
what vitamin is a coenzyme
All B Vitamins
fortified
nutrient food normally does not have is added to it
additive
substance added to food to affect its nutrition content
enrich
to add nutrients back that are lost during processing
examples of antioxidants
Vitamin A, C, E
Vitamin A
promotes normal function and growth of the eyes, bones, teeth, skin, and immune system
vitamin D = inadequate and toxicity
inadequate = rickets
toxicity = kidney issues
difference between D3 and D2
D3 = animal foods
D2 = plant foods
vitamin E deficiency vs toxicity
deficiency = fat malabsorption
toxicity = my affect blood clotting ( inhibit platelet aggregation )
what is the role of vitamin E
support the immune system
Vitamin K role
synthesis of blood clotting protein
why do some people take high dosages of Niacin
raise HDL, lower LDL, lower lower triglycerides
what counts during fluids restrictions
anything that is really water, melts, liquid, iceberg lettuce, watermelon
how many ml’s should you intake per kcal of water
1
hyponatremia
low sodium- uncommon but can lead to death and may d/t cancer
what is the most abundant mineral in body
calcium
what are the steps you need to take for calcium supplementation
always go for food first then go to supplements
function of calcium
bone and teeth, bp, muscle function
how to reduce sodium in the diet
take food that are high in potassium ( bananas ) because they are usually low in sodium
- fruits and veggies
function of phosphorus
bone and teeth, acid base balance, energy metabolism
iron function
O2 transport
zinc
tissue growth and wound healing, reproductive health
Fluoride
heath of teeth and proper bone function
what vitamins are Fat soluble
ADEK
what vitamins are water soluble
B complex, C
what is energy balance
the amount of calories you intake you need to burn off ( 0 weight loss )
positive vs negative cal intake and cal output
positive: calorie intake is greater than calorie output (weight gain )
negative: calorie intake is less than calorie output (weight loss )
How to find optimal weight
women : 100 for 5 feet; add 5 pounds for every inch
Men: 105 for for 5 feet; add 6 pounds per every inch
how to find BMI
use a chart!!
what is the BMI for underweight, normal, overweight, and obese
underweight: <18.5
normal: 18.5 - 24.9
overweight: 25-29.9
obesity: 30 and above
waist circumference cut offs ( women vs men )
women: less than 35
men : less than 40
span of time you should exercise per week to promote health
150-300 min/week ( moderate work out )
75-150 min/week ( intense )
what I the baseline for the amount of calories should a person take
2,000
what foods don’t have a nutrition label
raw foods, things with insignificance nutrients, bulk foods, foods less than 12 square inches ( mints )
meaning of reduced or less nutrient claims
product has at least 25% of reduce nutrient in it
meaning of good source in nutrient claims
product provided 10-19% of the DV for a nutrient
meaning of high, rich in, or excellent source in nutrient claims
the product has at least 20% of the DV for a nutrient
meaning of lean vs extra lean in nutrient claims
extra leave has less fat and saturated fat in it but same cholesterol
what is the significance of culture in eating
they determine what foods are edible and inedible ( American food v.s African food )
Acculturation meaning
adapting of believes and actions of culture…including food
what is the meaning of secondary foods in cultures
ones that their culture eats but not on a regular basis
what are core foods based on culture
typically complex carbs ( typically complex carbs )
- rice, potatoes, pasta, corn
what is the “soul” diet ( black or African American )
traditionally: corn, rice, catfish, lima beans, greens, pork, biscuits
coming to America: Increase in veggie or fruit intake and decrease in traditional veggies
traditional vs moving to America diet in hispanic culture
traditional = high in fiber, low in fat, and high in veggies ( corn, beans, squash )
moving to America = decrease in veggies, beans, rice. Increase in lard sugar sweetened, flour toritialls, eating out
traditional vs moving to America diet in asian culture
traditional= low in fat and dairy, high in sodium and carbs
move to America= wheat and bread increase, intake of raw vegging, dairy mean and sugar increase, fat intake increase
culture vs religion
religion has greater influence than culture does on ones diet ( many religions practice fasting )
what is the special consideration with Orthodox Jews diets
no pork or shellfish, only fish with fins and sacks and no meat and dairy on the same meal ( kosher )
meaning of Parve
food that containing no meat or dairy
Religion: catholic tradition ( considerations )
- dont eat meat on ash Wednesday or friends during lent
- no coffee, tea, alcohol on latter day saints or seventh day adventists
what type of meal prep should you encourage and why.
encourage home prep: Lower in calories, higher in fruits and veggies, less expensive
underweight women are at greater risk for having what type of baby
LBW ( low birth weight )
over weight/obese women are at higher risk for having what type of baby
LGA ( large for gestational age )
what type of diet reduce the risk of premature brith
fish, chicken, whole grains
what type of folic acid should a pregnant women take
the synthetic kind because it is better absorbed and more available then the natural occurring
during the first 6 months what is not needed for a pre-me ( infants )
iron
glucose vs lactose in formulas in infants
you give glucose for infants and lactose formula for regular birth babies. Glucose is easier on the gut
if mom is breast feeding what vitamin do u want to give the baby as a supplement
vitamin D
foods that are fortified with ___ you should give a infant after 6 months of life ..Why?
iron. babies are born with all the iron they need for the first 6 months of their life
avoid foods with what to give to babies
a lot of added sugar, salt, and seasonings
why should u introduce peanuts to babies by 4-11 months
allergy screening
what type of schedule should you follow when giving your baby new foods to see if they have an allergy
around 4 days…if that’s hard at least to do a day so you know what food really gave them that allergy.
what fluids should you give the baby the first year of life
breast milk or formula
how many meals should you give your baby per day
3-5
don’t use _____ dairy, due to the risk of food borne illnesses
unpasteurized