nutrition objectives - Sheet1 Flashcards
Explain the importance of balancing energy intake with energy requirements.
Energy balance is crucial to support metabolic processes and maintain body weight. Imbalances can lead to weight gain or loss and affect health.
What is Basal Metabolic Rate (BMR)?
BMR is the energy needed at rest for vital life-sustaining activities over a specific period.
What is Resting Energy Expenditure (REE)?
REE is the energy required over 24 hours to maintain internal functions while at rest.
Define nutrients and their importance.
Nutrients provide energy and are essential for the body’s normal functioning.
List the main types of nutrients and their functions.
- Carbohydrates: Primary energy source.
- Proteins: Build body tissues, maintain nitrogen balance.
- Fats: High-calorie density, essential for cell function and energy storage.
What factors influence energy requirements and BMR?
Age, body mass, gender, illness, pregnancy/lactation, thyroid function, pancreatic function, and activity level.
What is nutrient density?
Nutrient density refers to the proportion of essential nutrients relative to calorie content. High-density foods offer more nutrients per calorie.
Describe how nutritional requirements vary through growth and development.
- 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.
What are some environmental factors influencing nutrition?
Socioeconomic status, education, access to food, and cultural dietary habits.
Identify three major nutritional problems.
Dysphagia, Hyperalimentation (Parenteral Nutrition), and Enteral Nutrition for functional or non-functional GI tracts.
Define dysphagia and its signs.
Dysphagia is difficulty swallowing, often marked by coughing, throat clearing, abnormal gag, or incomplete swallowing.
Who is at risk for dysphagia?
Elderly, infants, or individuals with neurological disorders (e.g., stroke, Alzheimer’s).
What precautions are taken with dysphagia patients to prevent aspiration?
Use small bites, avoid mixing textures, provide verbal cues, and keep the patient upright during and after meals.
What is Hyperalimentation, and who requires it?
Hyperalimentation provides nutrition intravenously, typically for patients unable to digest or absorb nutrition through the GI tract.
How do you monitor patients on parenteral nutrition?
Monitor weight, CBC, glucose, electrolytes, BUN, and I&O.
What are the key infection prevention measures for parenteral nutrition?
Use sterile technique, inspect the catheter site, practice hand hygiene, and dedicate the PN line for PN only.
What is the National Dysphagia Diet?
A diet classification for dysphagia patients: Pureed, Mechanically Altered, Dysphagia Advanced, Regular.
What types of patients need enteral or parenteral nutrition?
- Enteral: Patients with a functional GI tract but inadequate oral intake.
- Parenteral: Patients with a non-functional GI tract or severely malnourished individuals.
What is Medical Nutrition Therapy (MNT)?
A specialized nutrition plan to treat illness, injury, or conditions by managing specific nutrient intake. Involves a collaborative healthcare team, including dietitians.
List dietary considerations for peptic ulcer treatment.
Avoid caffeine, spicy foods, aspirin, and NSAIDs; consume small, frequent meals.
How should inflammatory bowel disease (IBD) be managed nutritionally?
Use elemental diets, parenteral nutrition, vitamins, iron supplements, and reduce fat intake. Avoid large meals, lactose, and sorbitol.
Describe nutritional goals for patients with diabetes mellitus.
- Type 1: Insulin and diet restrictions
- Type 2: Diet therapy, exercise, carbohydrate monitoring
- Saturated fat <7%, cholesterol <200 mg, protein 15-20% of diet
List the American Heart Association (AHA) dietary guidelines for cardiovascular health.
Balance calorie intake with exercise, maintain healthy weight, eat fruits/vegetables, eat fish 2x/week, and limit sugar, salt, and trans fats.
What are common nutrition concerns with cancer patients?
Malignant cells compete for nutrients, leading to anorexia, nausea, taste distortions, and increased risk of malnutrition.
