nutrition objectives - Sheet1

Question 1

Explain the importance of balancing energy intake with energy requirements.

Answer 1

Energy balance is crucial to support metabolic processes and maintain body weight. Imbalances can lead to weight gain or loss and affect health.

Question 2

What is Basal Metabolic Rate (BMR)?

Answer 2

BMR is the energy needed at rest for vital life-sustaining activities over a specific period.

Question 3

What is Resting Energy Expenditure (REE)?

Answer 3

REE is the energy required over 24 hours to maintain internal functions while at rest.

Question 4

Define nutrients and their importance.

Answer 4

Nutrients provide energy and are essential for the body’s normal functioning.

Question 5

List the main types of nutrients and their functions.

Answer 5

• Carbohydrates: Primary energy source.
• Proteins: Build body tissues, maintain nitrogen balance.
• Fats: High-calorie density, essential for cell function and energy storage.

Question 6

What factors influence energy requirements and BMR?

Answer 6

Age, body mass, gender, illness, pregnancy/lactation, thyroid function, pancreatic function, and activity level.

Question 7

What is nutrient density?

Answer 7

Nutrient density refers to the proportion of essential nutrients relative to calorie content. High-density foods offer more nutrients per calorie.

Question 8

Describe how nutritional requirements vary through growth and development.

Answer 8

• Infants/children: Rapid growth; require high-calorie intake and essential nutrients.
• Adolescents: Nutrients support physical and cognitive growth.
• Adults: Maintain health and prevent disease.
• Older adults: Focus on bone health, muscle mass, and cognitive function.

Question 9

What are some environmental factors influencing nutrition?

Answer 9

Socioeconomic status, education, access to food, and cultural dietary habits.

Question 10

Identify three major nutritional problems.

Answer 10

Dysphagia, Hyperalimentation (Parenteral Nutrition), and Enteral Nutrition for functional or non-functional GI tracts.

Question 11

Define dysphagia and its signs.

Answer 11

Dysphagia is difficulty swallowing, often marked by coughing, throat clearing, abnormal gag, or incomplete swallowing.

Question 12

Who is at risk for dysphagia?

Answer 12

Elderly, infants, or individuals with neurological disorders (e.g., stroke, Alzheimer’s).

Question 13

What precautions are taken with dysphagia patients to prevent aspiration?

Answer 13

Use small bites, avoid mixing textures, provide verbal cues, and keep the patient upright during and after meals.

Question 14

What is Hyperalimentation, and who requires it?

Answer 14

Hyperalimentation provides nutrition intravenously, typically for patients unable to digest or absorb nutrition through the GI tract.

Question 15

How do you monitor patients on parenteral nutrition?

Answer 15

Monitor weight, CBC, glucose, electrolytes, BUN, and I&O.

Question 16

What are the key infection prevention measures for parenteral nutrition?

Answer 16

Use sterile technique, inspect the catheter site, practice hand hygiene, and dedicate the PN line for PN only.

Question 17

What is the National Dysphagia Diet?

Answer 17

A diet classification for dysphagia patients: Pureed, Mechanically Altered, Dysphagia Advanced, Regular.

Question 18

What types of patients need enteral or parenteral nutrition?

Answer 18

• Enteral: Patients with a functional GI tract but inadequate oral intake.
• Parenteral: Patients with a non-functional GI tract or severely malnourished individuals.

Question 19

What is Medical Nutrition Therapy (MNT)?

Answer 19

A specialized nutrition plan to treat illness, injury, or conditions by managing specific nutrient intake. Involves a collaborative healthcare team, including dietitians.

Question 20

List dietary considerations for peptic ulcer treatment.

Answer 20

Avoid caffeine, spicy foods, aspirin, and NSAIDs; consume small, frequent meals.

Question 21

How should inflammatory bowel disease (IBD) be managed nutritionally?

Answer 21

Use elemental diets, parenteral nutrition, vitamins, iron supplements, and reduce fat intake. Avoid large meals, lactose, and sorbitol.

Question 22

Describe nutritional goals for patients with diabetes mellitus.

Answer 22

• Type 1: Insulin and diet restrictions
• Type 2: Diet therapy, exercise, carbohydrate monitoring
• Saturated fat <7%, cholesterol <200 mg, protein 15-20% of diet

Question 23

List the American Heart Association (AHA) dietary guidelines for cardiovascular health.

Answer 23

Balance calorie intake with exercise, maintain healthy weight, eat fruits/vegetables, eat fish 2x/week, and limit sugar, salt, and trans fats.

Question 24

What are common nutrition concerns with cancer patients?

Answer 24

Malignant cells compete for nutrients, leading to anorexia, nausea, taste distortions, and increased risk of malnutrition.

Question 25

What are nutritional needs for HIV/AIDS patients?

Answer 25

Maximize calories and nutrients, offer small, frequent nutrient-dense meals with fluids between meals.

Question 26

List common causes of foodborne illness.

Answer 26

• Botulism: Improperly canned products
• E. Coli: Undercooked meats
• Listeriosis and Salmonella: Raw eggs, salad dressings, shellfish

Question 27

What is enteral feeding, and when is it indicated?

Answer 27

Delivers nutrients directly into the GI tract for patients unable to ingest food but can digest and absorb nutrients. Used via NG, ND, or NJ tubes.

Question 28

What is the correct procedure for confirming enteral tube placement?

Answer 28

X-ray confirmation is required for initial placement. Use pH testing (pH <5 for stomach, pH ≥6 for intestines) and secure tube in place.

Question 29

List some aspiration precautions for enteral feeding.

Answer 29

Elevate HOB to 45-90°, monitor for difficulty breathing, and verify tube placement. Keep patient upright for 30-60 minutes post-feeding.

Question 30

Describe complications of enteral feeding and how to manage them.

Answer 30

• Aspiration: Elevate HOB
• Diarrhea: Use isotonic formula or decrease rate
• Constipation: Increase water intake
• Nausea/Vomiting: Check placement, change formula, decrease rate
• Delayed emptying: Use prokinetic medications

Question 31

How should medication be administered via an enteral tube?

Answer 31

Use liquid or crushed form dissolved in 15-30 mL sterile water; flush tube with 15-30 mL sterile water before and after. Avoid extended-release meds.

Question 32

List methods for infection prevention in parenteral nutrition.

Answer 32

Use sterile technique, inspect catheter site, change dressings, hand hygiene, and dedicate PN line for PN only.

Question 33

How are electrolyte imbalances prevented in parenteral nutrition?

Answer 33

Regular electrolyte checks, customized PN formula adjustments, monitor daily weight and fluid balance.

Question 34

How to prevent hypo- or hyperglycemia in parenteral nutrition?

Answer 34

Monitor blood glucose every 4-6 hours, adjust insulin as needed, and start/discontinue PN gradually.