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Nursing 101 > Nutrition Objectives > Flashcards

Nutrition Objectives Flashcards

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1
Q

= weight in kilograms ÷ (height in meters)2

A

BMI

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2
Q

A prefilled closed-system container can safely hang for

A

24 to 48 hours if you use sterile technique.

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3
Q

an open-system feeding not hang for more than

A

4 hours.

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4
Q

are complex molecules made up of amino acids.

A

Proteins

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5
Q

are liquid at room temperature.

A

Oils

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6
Q

are organic (carbon-containing) substances that are insoluble in water.

A

Lipids

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7
Q

are recommended for jejunal feedings and for gastrostomy feedings given by continuous infusion to decrease gastroesophageal reflux

A

Pump-controlled infusions

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8
Q

are solid at room temperature.

A

Fats

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9
Q

are the primary energy source for the body.

A

Carbohydrates (CHOs)

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10
Q

consumed in high amounts (> 2,500 mg/day), increases the risk for high blood pressure, heart attacks, and stroke.

A

sodium

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11
Q

contain all of the essential amino acids necessary for protein synthesis. These usually come from animal sources.

A

Complete proteins

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12
Q

contain two or more unfilled spots for hydrogen. At the spot(s) where no hydrogen is attached, the molecule becomes kinked and does not pack together. This is why these fats are liquid at room temperature

A

Polyunsaturated fatty acids

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13
Q

Daily Recommended Intake - Healthy Diet
Carbs
Protein
Lipds

A

45-65%
10-35%
30-35%

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14
Q

discontinued, it may be done gradually (perhaps over as many as 48 hr).
To prevent a sudden drop in blood sugar.

A

Parenteral nutrition (PN

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15
Q

do not provide all of the essential amino acids

A

Incomplete proteins

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16
Q

evaluates obesity by assessing abdominal fat

A

waist-to-hip ratio (WHR)

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17
Q

Fat soluble vitamins

A

ADEK

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18
Q

Fat soluble vitamins are:
stored:
not readily ______

A

in the body - lier and adipose tissue

excreted

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19
Q

Functions of proteins:

A 
Tissue Building
Metabolism
Immune System
Fluid Balance
Acid base balance
Secondary energy source
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20
Q

help manufacture, repair, and maintain cells.

A

Micronutrients

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21
Q

Identify at least four functions of water.

A

Solvent. Water is the basic solvent for the body’s chemical processes.

Transport. As a component of blood, water serves as a medium for transporting oxygen, nutrients, and metabolic wastes.

Body structure and form. Water “fills in the spaces” in body tissues (e.g., in blood, lymphatic material, and muscle) and by way of diffusion and osmosis transports ions into and out of cells.

Temperature. Water helps maintain body temperature. When body temperature rises, evaporation of sweat helps cool the body.

Lubricant. Fluid reduces friction between moving surfaces, such as in joints, and in thoracic and abdominal cavities where organs need to move freely.

Catalyst. Water is a part of many biochemical reactions, such as the conversion of carbohydrates and proteins into energy during the digestive process.

22
Q

impaired swallowing, or

A

dysphagia,

23
Q

In the United States, _______ deficiency is one of the most common mineral deficiencies

A

calcium

24
Q

involves the breakdown of larger molecules into smaller components. This process releases energy.

A

Catabolism

25
Q

involves the formation of larger molecules from smaller ones. For example, if protein is needed for tissue repair, amino acids are recombined to form proteins. This process requires energy.

A

Anabolism

26
Q

is a measure of the energy used while at rest in a neutral temperature environment—the energy required for vital organs such as the heart, liver, and brain to function.

A

basal metabolic rate (BMR)

27
Q

is a prefilled system (bag or a bottle) that functions much like IV fluid. The nurse spikes the container with tubing that is attached to the feeding pump or run through a manually controlled drip chamber.

A

A closed system

28
Q

is exposed to the environment. One example is to open cans of formula and use a syringe to inject the formula into the tube; alternatively, you can pour it into a reservoir (a bag).

A

An open system

29
Q

is not filled with all the hydrogen it can hold. Therefore, it is lighter and less dense

A

unsaturated fatty acid

30
Q

is the delivery of nutrition intravenously into a large, central vein. This is the preferred method of feeding for clients who cannot be nourished through the gastrointestinal tract.

A

Parenteral nutrition (PN

31
Q

made up of hydrogen and oxygen and makes up about half of total body weight

A

water

32
Q

or underwater weighing, is another method of determining body composition.

A

Hydrodensitometry

33
Q

refers to the delivery of liquid nutrition into the upper intestinal tract via a tube

A

Enteral nutrition (tube feeding

34
Q

supply the body with energy (kilocalories)

A

Macronutrients

35
Q

The energy in carbohydrates, proteins, and lipids is measured in terms of

A

calories, or, more precisely, kilocalories (kcal).

36
Q

The normal BMI for adults ranges from

A

18.5 to 24.9

37
Q

The three types of lipids found in foods are

A

glycerides, sterols, and phospholipids.

38
Q

Through the process of _________ , the body converts food into complex forms of chemical energy and then into usable energy, which is then carried to individual cells

A

metabolism

39
Q

Two types of metabolic reaction

A

anabolism and catabolism, occur continually and are adjusted according to the needs of the body.

40
Q

Vit A
Function:
Sources:

A

Eyes
Cells
Skin/Mucous membranes
skeletal and soft tissues

Liver
Butter
Egg yolk
green leafy
milk
41
Q

Vit D
Function:
Sources:

A

Calcium levels and rate (deposit and resorption)

Fish
milk
sunlight

42
Q

Vit E
Function:
Sources:

A

Antioxidant
Protects RBC’s and muscle tissue cells

Veggie oils
nuts
milk
eggs
muscle meats
green leafy
43
Q

Vit K
Function:
Sources:

A

Clotting factors
bone development

green leafy
liver

44
Q

What distinguishes a major mineral from a trace mineral?

A 
Major minerals (macrominerals) are minerals that the body needs in amounts of 100 mg/day or greater.
   Trace minerals are essential, but in a lower concentration.
45
Q

What Factors Affect Basal Metabolic Rate?

A

Body composition. Lean body tissue has greater metabolic activity than fat and bones. This explains why women, who have on average more adipose tissue than men, also have lower BMRs.

Growth periods. BMR increases during periods of growth, such as the first 5 years of life, adolescence, pregnancy, and lactation.

Body temperature. The BMR increases 7% for each 1°F (0.83°C) rise in body temperature.

Environmental temperature. Cold weather, especially temperatures below freezing, causes a slight rise in the BMR to generate body heat and maintain normal body temperature.

Disease processes. Diseases and injuries involving increased cellular activity result in BMR elevation (e.g., cancer, anemia, cardiac failure, hypertension, asthma, severe burns, traumatic injury).

Prolonged physical exertion. Examples: chopping wood, running.

46
Q

What is the difference in essential and non essential amino acids

A

Essential :are significant in our diets because the body cannot manufacture them. They must be supplied by food or nutritional supplements.

Non Essential: can be synthesized in the body, so we do not need to obtain them from food.

47
Q

Whatever the insertion site, all PN catheters must have

A

chest x-ray confirmation that the tip is in the lower portion of the superior vena cava adjacent to the right atrium (see Fig. 28-10) before beginning the first infusion.

48
Q

Which are water soluble vitamins:

A

B - complex and C

49
Q

Which type of vitamin:
excess amounts are regularly excreted in the urine. Thus:
Toxicity is rare except in people with renal disease.
The body cannot store these vitamins, so they need to be consumed every day.

A

Water soluble

50
Q

______deficiency causes anemia, the most common nutritional problem worldwide

A

iron

51
Q

___________deficiency increases the risk of hypertension and coronary artery disease in women.

A

magnesium

Nursing 101 (23 decks)

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