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Nursing Nutrition > Nutrition Mid Term ( Nursing ) > Flashcards

Nutrition Mid Term ( Nursing ) Flashcards

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1
Q

What is the Recommended Dietary Allowance

A

The average daily intake people need to prevent deficiency. Meets 97% of healthy individuals by age and sex

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2
Q

Describe characteristics of eating patterns associated with positive health outcomes

A

Meteratain diet and plant based ( healthy )

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3
Q

Describe characteristics of eating patterns with detrimental ( negative ) health outcomes

A

Fat & processed food ( unhealthy )

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4
Q

difference between essential and non-essential nutrients

A

essential = need it ( obtain through food; vitamins; water; and minerals )
non-essential = your body produce it

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5
Q

name nutrient dense food

A

whole grains, fruits, veggies, lean meats, nuts, seeds, low fat dairy, seafood, beans, eggs

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6
Q

name calorie dense food

A

full fat dairy, baked goods, sweetened beverages

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7
Q

what foods are BOTH nutrient and energy dense

A

nuts, dried fruits

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8
Q

classification of carbohydrates (simple and complex )

A

Simple = mono and disaccharides
Complex = poly

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9
Q

replace low fiber food with higher fiber foods !!

A

higher fiber is fruits, grain, protein ( aim for > 25g per day )

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10
Q

identify sources of carbs

A

whole wheat, flour, bread, oats, pasta, brown rice, corn, cereals

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11
Q

what are the recommendations regarding carbs intake in the Dietary Guidelines for Americans

A
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12
Q

Suggest ways to increase whole grain intake

A

instead of using regular bread with things just use whole grain bread (brown rice, corn, whole oats, and whole wheat things )

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13
Q

sugar alcohols can lead to…

A

diarrhea

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14
Q

sugar free does not equal calorie free… what are examples

A

diet soda, diet ice tea

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15
Q

what is the main energy source and what is the second and third best

A

carbs ( 4kal/gm ) , fats ( 9kcal/gm), protein ( 4kcal/kg )

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16
Q

what does the liver do for amino acids

A

convert AA to glucose
removes nitrogen
convert AA to triglycerides

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17
Q

positive v.s negative balance of nitrogen

A

positive during healing
negative when trying to heal (wound, trauma), starvation, cachexia

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17
Q

why should you limit your saturated fats

A

your body makes all it needs

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18
Q

how many gm are in a kg of body mass of protein

A

0.8mg

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19
Q

how many calories per gram does carbs and protein have

A

4

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20
Q

how many calories per gram does fats have

A

9

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21
Q

protein substitutions to increase protein

A

sour cream –> greek yogurt
juice –> milk
crackers –> almonds
French or regular yogurt –> greek yogurt or cottage cheese

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22
Q

incomplete v.s. complete protein

A

complete has all essential AA (meat, fish, dairy, soy, peas ) incomplete is ( rice, most veggies, whole grains, beans, nuts )

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23
Q

what types of things you may have where you wanna increase protein

A

anorexia, dialysis

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24
Q

protein substitutions to decrease
protein

A

Turkey sandwich –> chicken noodle soup, PB & J
eegs with cheese –> cereal, pancakes, or a muffin
ice cream –> jello, sherbert

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25
Q

kwashiorkor

A

inadequate protein intake

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26
Q

marasmus

A

inadequate calories and protein

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27
Q

what is fat essential for

A
  • insulation
  • cell structure
  • temp regulation
  • absorption of fat-soluble vitamins
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28
Q

what does monounsaturated fats do for the body

A

help decrease cholesterol

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29
Q

what is the significance of omega 3

A

associated with decrease inflammation in the body - choose fish oils first. If vegan choose flax seed

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30
Q

what is recommended for fats

A

eat less meat and saturated fats which increase cholesterol, increase oils, eat fatty fish ( choose lower mercury fish if pregnant )

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31
Q

avoid fish that have mercury in it…why and what type

A

pregnancy…tuna

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32
Q

what is the difference between LDL & HDL

A

LDL = looser ( bad cholesterol ) HDL = Happy (good fat)

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33
Q

substitution for lowering fat substitute

A

whole milk = skim milk
whole milk mozzarella = part-skim mozzarella
sour cream = greek yogurt
ranch dressing = low fat dressing
ribs = grilled chicken

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34
Q

substation for higher fat substitute

A

mustard = mayo
fat free yogurt = whole milk yogurt
chicken breast = chicken thigh
pretzels = crackers with peanut butter

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35
Q

Do vitamins have energy

A

NO ( needed for metabolism )

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36
Q

what vitamin is a coenzyme

A

All B Vitamins

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37
Q

fortified

A

nutrient food normally does not have is added to it

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38
Q

additive

A

substance added to food to affect its nutrition content

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39
Q

enrich

A

to add nutrients back that are lost during processing

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40
Q

examples of antioxidants

A

Vitamin A, C, E

41
Q

Vitamin A

A

promotes normal function and growth of the eyes, bones, teeth, skin, and immune system

42
Q

vitamin D = inadequate and toxicity

A

inadequate = rickets
toxicity = kidney issues

43
Q

difference between D3 and D2

A

D3 = animal foods
D2 = plant foods

44
Q

vitamin E deficiency vs toxicity

A

deficiency = fat malabsorption
toxicity = my affect blood clotting ( inhibit platelet aggregation )

45
Q

what is the role of vitamin E

A

support the immune system

46
Q

Vitamin K role

A

synthesis of blood clotting protein

47
Q

why do some people take high dosages of Niacin

A

raise HDL, lower LDL, lower lower triglycerides

48
Q

what counts during fluids restrictions

A

anything that is really water, melts, liquid, iceberg lettuce, watermelon

49
Q

how many ml’s should you intake per kcal of water

A

1

50
Q

hyponatremia

A

low sodium- uncommon but can lead to death and may d/t cancer

51
Q

what is the most abundant mineral in body

A

calcium

52
Q

what are the steps you need to take for calcium supplementation

A

always go for food first then go to supplements

53
Q

function of calcium

A

bone and teeth, bp, muscle function

54
Q

how to reduce sodium in the diet

A

take food that are high in potassium ( bananas ) because they are usually low in sodium
- fruits and veggies

55
Q

function of phosphorus

A

bone and teeth, acid base balance, energy metabolism

56
Q

iron function

A

O2 transport

57
Q

zinc

A

tissue growth and wound healing, reproductive health

58
Q

Fluoride

A

heath of teeth and proper bone function

59
Q

what vitamins are Fat soluble

A

ADEK

60
Q

what vitamins are water soluble

A

B complex, C

61
Q

what is energy balance

A

the amount of calories you intake you need to burn off ( 0 weight loss )

62
Q

positive vs negative cal intake and cal output

A

positive: calorie intake is greater than calorie output (weight gain )
negative: calorie intake is less than calorie output (weight loss )

63
Q

How to find optimal weight

A

women : 100 for 5 feet; add 5 pounds for every inch
Men: 105 for for 5 feet; add 6 pounds per every inch

64
Q

how to find BMI

A

use a chart!!

65
Q

what is the BMI for underweight, normal, overweight, and obese

A

underweight: <18.5
normal: 18.5 - 24.9
overweight: 25-29.9
obesity: 30 and above

66
Q

waist circumference cut offs ( women vs men )

A

women: less than 35
men : less than 40

67
Q

span of time you should exercise per week to promote health

A

150-300 min/week ( moderate work out )
75-150 min/week ( intense )

68
Q

what I the baseline for the amount of calories should a person take

A

2,000

69
Q

what foods don’t have a nutrition label

A

raw foods, things with insignificance nutrients, bulk foods, foods less than 12 square inches ( mints )

70
Q

meaning of reduced or less nutrient claims

A

product has at least 25% of reduce nutrient in it

71
Q

meaning of good source in nutrient claims

A

product provided 10-19% of the DV for a nutrient

72
Q

meaning of high, rich in, or excellent source in nutrient claims

A

the product has at least 20% of the DV for a nutrient

73
Q

meaning of lean vs extra lean in nutrient claims

A

extra leave has less fat and saturated fat in it but same cholesterol

74
Q

what is the significance of culture in eating

A

they determine what foods are edible and inedible ( American food v.s African food )

75
Q

Acculturation meaning

A

adapting of believes and actions of culture…including food

76
Q

what is the meaning of secondary foods in cultures

A

ones that their culture eats but not on a regular basis

77
Q

what are core foods based on culture

A

typically complex carbs ( typically complex carbs )
- rice, potatoes, pasta, corn

78
Q

what is the “soul” diet ( black or African American )

A

traditionally: corn, rice, catfish, lima beans, greens, pork, biscuits
coming to America: Increase in veggie or fruit intake and decrease in traditional veggies

79
Q

traditional vs moving to America diet in hispanic culture

A

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

80
Q

traditional vs moving to America diet in asian culture

A

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

81
Q

culture vs religion

A

religion has greater influence than culture does on ones diet ( many religions practice fasting )

82
Q

what is the special consideration with Orthodox Jews diets

A

no pork or shellfish, only fish with fins and sacks and no meat and dairy on the same meal ( kosher )

83
Q

meaning of Parve

A

food that containing no meat or dairy

84
Q

Religion: catholic tradition ( considerations )

A
  • dont eat meat on ash Wednesday or friends during lent
  • no coffee, tea, alcohol on latter day saints or seventh day adventists
85
Q

what type of meal prep should you encourage and why.

A

encourage home prep: Lower in calories, higher in fruits and veggies, less expensive

86
Q

underweight women are at greater risk for having what type of baby

A

LBW ( low birth weight )

87
Q

over weight/obese women are at higher risk for having what type of baby

A

LGA ( large for gestational age )

88
Q

what type of diet reduce the risk of premature brith

A

fish, chicken, whole grains

89
Q

what type of folic acid should a pregnant women take

A

the synthetic kind because it is better absorbed and more available then the natural occurring

90
Q

during the first 6 months what is not needed for a pre-me ( infants )

A

iron

91
Q

glucose vs lactose in formulas in infants

A

you give glucose for infants and lactose formula for regular birth babies. Glucose is easier on the gut

92
Q

if mom is breast feeding what vitamin do u want to give the baby as a supplement

A

vitamin D

93
Q

foods that are fortified with ___ you should give a infant after 6 months of life ..Why?

A

iron. babies are born with all the iron they need for the first 6 months of their life

94
Q

avoid foods with what to give to babies

A

a lot of added sugar, salt, and seasonings

95
Q

why should u introduce peanuts to babies by 4-11 months

A

allergy screening

96
Q

what type of schedule should you follow when giving your baby new foods to see if they have an allergy

A

around 4 days…if that’s hard at least to do a day so you know what food really gave them that allergy.

97
Q

what fluids should you give the baby the first year of life

A

breast milk or formula

98
Q

how many meals should you give your baby per day

A

3-5

99
Q

don’t use _____ dairy, due to the risk of food borne illnesses

A

unpasteurized

100
Q
A

Nursing Nutrition (3 decks)

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