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exam 3 > nutrition power point > Flashcards

nutrition power point Flashcards

1
Q

malnutrition is

A

imbalance in the amount of nutrient intake and the body need

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2
Q

Basal metabolic rate

A

minimum amout of energy required to maintain body functions in resting, awake state

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3
Q

major biochemeical process of metabolism

A

anabolism

catabolism

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4
Q

anabolism is

A

use of energy to change simple materials into complex body substances and tissue

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5
Q

catabolism is

A

breaking down of substances from complex to simple resulting in a energy release

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6
Q

continuous process of metabolism means.

A

metabolism is dependent on the intake of proper nutrition

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7
Q

nutrients structure

A

Macronutrients

Micronutrients

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8
Q

Macronutrients are

A

carbohydrates, fats, proteins, and water

(nutrients that are needed in large amounts)

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9
Q

Micronutrients

A

minerals and vitamins (needed by the body in smaller amounts)

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10
Q

carbohydrates is either

A

simple or complex

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11
Q

carbs shoud be __% to __% of daily calories

A

40-60

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12
Q

fiber is either

A

soluble or insoluble

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13
Q

soluble fiber

A

mixes with water and forms a gel-like substance (slower digestion)

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14
Q

insoluble fiber

A

does not retain water but allows formation of bulk, resulting in accelerated passage of the end products of food through the intestines and a slowing of starch absorption

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15
Q

how much kilocalories are carbs

A

4 per gram

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16
Q

fats have __ kcal per____

A

9, gram

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17
Q

fat types

A

lipids

trigylcerides

saturated fatty acids

monosaturated fatty acids

polysaturated fatty acids

trans fatty acids

unsaturated “essential” fatty acids

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18
Q

lipids are

A

fats within the body

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19
Q

triglycerides are the

A

most abundant lipids in food

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20
Q

saturated fatty acids diatery

A

margarine, shortenings, pastries, crackers, fried food, cheese, ice cream, and other processed foods; raise cholesterol.

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21
Q

Monounsaturated fatty acids are found in

A

olive and peanut, oil, almonds, avocados, cashews

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22
Q

proteins contain _kcal of energy per _____

A

4 kcal per gram

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23
Q

amino acids are

A

bulding block of protien

must be consumed daily

does not produce or store

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24
Q

protien is either

A

complete or incomplete

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25
Q

complete Protient

A

contain all essential amino acids (animal based foods, soybeans)

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26
Q

incomplete protiens

A

lack on or more essential amino acids

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27
Q

incomplete protiens examples

A

beans, peas, nuts, seeds, fruits, vegetables, bread/ bread products

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28
Q

water is

A

a component of the body intra and take 2/3 of it

and take 1/3 of extracellular fluid

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29
Q

dehydation is

A

lack of enough fluid in the body; body cannot transport nutrients and organ system is affected

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30
Q

water intoxication is

A

too much fluid in the body causes hyponatremia due to dilution, caused by too much water intake or body holding fluid for another reason

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31
Q

fat soluble vitamins are

A

A
D
E
K

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32
Q

vitamin A does what

A

Helps fight infection, helps with vision, bones, teeth, skin

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33
Q

vitamin a is found in

A

Found in liver, milk, egg yolk, and dark, leafy green vegetables, yellow and orange vegetables and fruits

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34
Q

vitamin and the sun

A

its synthesized in the skin when exposed to sunlight

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35
Q

vitamin D is important for

A

bone and tissue formation

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36
Q

vitamin D is found in

A

eggs, fortified food products, liver, fatty fish

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37
Q

vitamin E is an

A

Antioxidant that protects cells from injury from free radicals (byproducts from when the body changes food to energy)

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38
Q

vitamin E is important for

A

immune system

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39
Q

vitamin E is found in

A

nuts, seeds, and soybean, canola, corn, and other vegetable oils

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40
Q

vitamin K promotes

A

blood clotting

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40
Q

vitamin k is synthisized

A

by bactiria in the large intestine

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41
Q

vitamin K is found in

A

dark-green leafy vegetables such as broccoli, spinach, Brussel sprouts, and cabbage

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42
Q

water soluble vitamins are

A

vitamin C
vitamins B

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43
Q

vitamin C is also called

A

ascorbic acid

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44
Q

vitamin C benefits

A

Helps synthesize the protein collagen

Antioxidant that protects against cellular damage from chemicals and pollutants in the environment

Contributes to the development of a strong immune system

Helps produce antibodies that fight Viruses and bacteria

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45
Q

vitamin C is found in

A

fresh yellow and orange fruits, papaya, kiwi, broccoli, and white potatoes

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46
Q

Vitamin B helps

A

form red blood cells and coenzymes

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47
Q

vitamin b1 is also called and helps with

A

thiamine: helps with metabolism of protein fat and carbs to help produce energy

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48
Q

vitamin B2 is also called and helps with

A

riboflavin; assist in the metabolism of protein and the function of other b vitamins, promote vision and healthy skin

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49
Q

vitamin B3 is also called

A

nican

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50
Q

vitamin B5 is also called

A

pantothenic acid

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51
Q

vitamin B6 is also called

A

pyridoxine

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52
Q

Vitamin B7 is also called

A

biotin

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53
Q

vitamin B9 is also called

A

folic acid

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54
Q

vitamin b9 is

A

synthesis of DNA, not found in body naturally

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55
Q

vitamin B12 is also called

A

cyanobalamin

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56
Q

minerals types

A

potassium
sodium
chloride
calcium
phosphorus
magnesium

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57
Q

Potassium, sodium, chloride benefits

A

maintain fluid balance, elp with nerve conduction and muscle contractions

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58
Q

potassium is found in

A

milk, bananas, legumes, green leafy veggies, orange juice, tomatoes, vegetable juice, avocadoes, and cantaloupe

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59
Q

sodium is found in

A

table salt, smoked meat, fish, olives, pickled foods

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60
Q

chloride is found in

A

tomatoes celery seaweed and olives

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61
Q

calicim phosphorus and magnesium is important for

A

production and maintenance of bone tissue

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62
Q

calicum is found in

A

milk salmon spinach kale whole wheat bread tofu and orange juice

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63
Q

phosphorus is found in

A

milk and meat products

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64
Q

magnisum is found in

A

hailbut, seeds,nuts, tofu, swiss chard, spinach, wheat , yeast, molasses

65
Q

Antioxidants are

A

Substances that protect body cells against the effects of free radicals (molecules produced when the body breakdown food or is subjected to environmental exposure to potential toxins and cause cell dysfunction)

66
Q

Antioxidants slow or prevent

A

the oxidative process caused by free radicals

67
Q

antidioxidants are found in

A

radicalsBeta carotene, lutein, lycopene, selenium, and vitamins A,C, and E

68
Q

digestion process

A

Digestion starts with salivary glands as food enters the mouth and chewing takes places food is digested, it travels through the intestines as a semiliquid mass called Chyme Waste products are propelled through the intestines, rectum, and anus by peristalsis

69
Q

Dietary Guidelines

A

Combines healthy eating choices from all food groups while noting calorie limits

Emphasizes fruits, veggies, whole grains, and fat-free or low-fat milk and milk products

Includes seafood, lean meats, poultry, beans, eggs, nuts, seeds, and soy products

Low in saturated fats, trans fats, sodium, and added sugars

Based on eating smaller portions and drinking water rather than sugary beverages

70
Q

calorie intakes depends on

A

exerices and body size

71
Q

morphology is

A

gastric bypass or sleeve, eating disorder

72
Q

nutrients tat affect musculoskeletal function

A

Vitamins A & D

Osteocalcin: softening of bone due to low Vitamin D leads to increased risk of weak bones and fractures

Minerals such as calcium, phosphorus, and magnesium affect bone mass density

73
Q

poor nutrition effect on neurologic function

A

increased or decreased body fat, slower mental problem solving,decreased alertness, and slower muscle response time

74
Q

sodium effect of neurologic function

A

blood pressure, which can increase incidence of stroke

75
Q

folate deficiency affect of neurologic function

A

depression, confusion, glossitis, loose stools, decrease in nerve function

76
Q

Folic acid and B vitamins affect

A

cognition, memory, and functional ability

77
Q

altered structure and function cadiopulmonary

A

Cholesterol and lipids combine with other substances and can attach themselves to walls of arteries, increasing the risk for coronary artery disease.

78
Q

In atherosclerosis

A

plaque or a piece of plaque may break off and enter arteries, and can cause heart attack

79
Q

dysohagia is

A

difficulty in swallowing due to a physical or pathophysiological reason.

80
Q

malabsorption is and causes

A

problematic or inadequate absorption of nutrients in the GI tract- may causeweight loss, fatigue, GI upset, and vitamin/ mineral deficiencies

81
Q

vitamin d deficiency causes

A

rickets

82
Q

vitamin c deficincy causes

A

scruvy

83
Q

Phenylketonuria (PKU) is

A

inborn error of metabolism when an infant cannot metabolize the amino acid phenylalanine, can cause impaired brain development and cognitive delays

84
Q

Metabolic Alterations: Diabetes

A

Pancreas produces insulin, thus controlling excessive amounts of circulating glucose in the body

85
Q

Not enough insulin =

A

accumulation of glucose in the circulatory system and decreased entry into the cells

86
Q

Type 1 Diabetes:

A

auto-immune, pancreas makes no insulin; patient is insulin dependent

87
Q

Type 2 Diabetes

A

not enough insulin or problem with insulin absorption; controlled with diet, exercise, oral hypoglycemic agents

88
Q

Food allergies are

A

response of the body’s immune system to and ingredient or food product

can be deadliy

89
Q

Most common food allergens

A

peanuts, fish, shellfish, treenuts, and wheat

90
Q

Food intolerances

A

trigger a digestive system response resulting in irritation of the digestive tract

causes discomfort

91
Q

most common food intolerance is

A

lactose intolerance

92
Q

metabolic alterations weight clasification BMI

A

Overweight: body mass index (BMI) of 25-29.9

Obesity: BMI of 30 or higher

Morbid obesity: BMI of 40 or higher

93
Q

BMI can help determine

A

the extent of obesity and potential health complications; as BMIrises, so does the risk for hypertension, hyperlipidemia, and diabetes

94
Q

Malnutrition May result from

A

absorption or digestive problems, illness, or an inadequate or imbalanced intake of calories

95
Q

Distribution or access to food frequently causes

A

malnutrition

96
Q

Psychological Alterations: Anorexia Nervosa is

A

Altered mental state which causes improper nutritional intake

97
Q

Anorexia Nervosa is frequently seen in

A

adolescents and young adults

98
Q

anorexia nervosa causes

A

distortion of body image with an intense fear of gaining weight

99
Q

anorexia nervosa causes

A

limited caloric intake, omission of healthy foods, excessive exercise, obsessive behaviors

100
Q

bulimia nervosa is

A

Involves an obsession with bingeing (the intake of excessive amounts of food) followed by purging (vomiting)

May also be excessive exercise or abuse of laxatives

101
Q

complications of bulimia nervosa

A

tooth decay, gi complications, and many systemic issue

102
Q

treatment of eating disorders

A

involve the adolescents in their care

competency Can usually be treated outpatient, but may require inpatient treatment (needs to be before BMI is less than 13)

Collaboration among the physician, nurse, counselor, spiritual advisor, parents, and child required to make treatment plan

Treatment decision must be considered within the legal context of the country and/or state in which the child resides

103
Q

Assessment: Nutrition History

A

Dietary intake, changes in weight or appetite

24 hour diet recall
journal of food intake(3-5days)
4Take culture and ethnicity into consideration and how they may influence nutrition.

May need a referral to a registered dietician, who will perform additional assessments

Altered nutrition states may include a variety of problems associated with physiologic, psychological, socioeconomic, cultural, and religious factors, among other health-related issues

All patients should be asked about their typical dietary intake, food preferences, and allergies

104
Q

Assessment: Malnutrition in Older Adults

A

Consideration must be given to the decrease in sense organ function related to aging (smell, taste, chew, digesting)

increased fat stores, limited activity, decreased bone mass, decreased kidney function, and a decline in the immune system

Age-related changes place the older person at risk for obesity, poor tolerance of activity, fractures, renal failure, and increased susceptibility to infection

Screening for malnutrition: DETERMINE acronym (disease, eating poorly, tooth loss, economic hardship, reduced social contact, multiple medications, involuntary weight loss/gain, needs assistance in self-care, and elderly years above age 80)

105
Q

during physical assessment you should check

A

Height and weight measurements, BMI, laboratory values, signs of malnourishment (poor dentition, poor skin turgor, thinning hair), noting physical and psychological illnesses

Waist circumference, vital signs, past medical history, current medications, and activity level is important for identifying potential risk for cardiac disease

106
Q

determining BMI can help

A

establish presence of obesity, malnutrition, or cachexia

107
Q

malnutrition may be due to

A

eating disorders, dysphagia, irritable bowel syndrome, chronic alcoholism, celiac disease, and intestinal damage from radiation therapy

108
Q

Malnutrition may also be caused by

A

unmet increased metabolic needs in patients with infection, sepsis, burns, or cancer

109
Q

Anthropometry is

A

the study of measurements of the human body

110
Q

Infants and children: anthropometry

A

height, weight, length, and head circumference

111
Q

adults anthropometry

A

height, weight, BMI, waist-to-hip ratio; distribution of fat is significant in determining health risk potential

112
Q

skin fold measurements

A

measure the amount of sub q adipose tissue and establishes body fat stores and nutritional status for the person’s age and gender

113
Q

hair assesment

A

poor nutrition causes thinning hair that has adry, stiff texture and lack of shine; in severe cases may lose color

114
Q

Lips assesment

A

may have a deep red appearance with open lesions and deep cracks in the corners of the mouth, oral mucosa may be darker red and may have oral lesions

115
Q

skin assesment

A

dry, rough appearance, pallor, changes in pigmentation; may bruise easily or have pinpoint hemorrhages; poor wound healing; skin tenting

116
Q

aging effect of dentition

A

Loss of tooth integrity, decreased enamel, shrinkage of gum tissue

causes diminished ability to cut and chew food effectively

117
Q

loss of teeth affects

A

nutrient consumtion

118
Q

edentulous means

A

no teeth

119
Q

edentulous people may have lower

A

BMI values or malnutrition due to being unable to chew

120
Q

Prealbumin is

A

measure of the amount of protein contained in the internal organs; valuable for determining recent nutritional status; normal is 16-30; below 11 = malnutrition

121
Q

Albumin is

A

level of protein found in plasma; indicates supply of protein over an extended period; normal is 3.5-5

122
Q

Transferrin is

A

transports iron in the body, sensitive to a decrease in protein and iron stores (inverse relationship); normal is 200-400

123
Q

hemoglobin and hematocrit determine what

A

identify the number and percantage of circulating erythrocytes, thier ability to provide oxygen to the cells and the body iron store status

124
Q

Good or poor nutrition can have a drastic effect on

A

bowel elemination

125
Q

constipation results from

A

results from slow progression of digested food through GI tract; caused by lack of fluids or fiber

126
Q

diarrhea is

A

excessive bowel elimination; caused by high fat intake, artificial sweeteners, excessive intake of insoluble fiber, fluid / electrolyte imbalances, or overuse of laxatives.

127
Q

special diets: clear liquids are

A

Limited nutrients, used only for a short period of time

Clear juices that don’t contain pulp

128
Q

example of clear liquid diet

A

Apple or cranberry juice, gelatin, popsicles, clear broths, black coffee

129
Q

clear liquid diet is used for which patients

A

patients with GI problems

before surgery

after surgery

before diagnostic test

130
Q

full liquid diet is

A

consists of food that are or may become liquid at room or body temperature

131
Q

ful liquid examples

A

Juices with and without pulp, milk and milk products, yogurt, cream soups, and liquid dietary supplements

132
Q

who need full liquid diets

A

GI disturbances, dental work, or who cannot tolerate solid food

133
Q

pureed diet is

A

food that is placed into a blender and made into a pulplike mixture

134
Q

foods that should not be included in pureed diets

A

raw eggs, nuts and seeds

135
Q

who need a pureed diet

A

for invidiuals who can chew or swallow solid food

136
Q

mechanical soft diet

A

food consistencies that have be modified

137
Q

mechanical soft diet include

A

ground meat or soft cooked food

138
Q

mechanical soft diets is for

A

used for only people who have difficulty chewing

139
Q

thickened liquid diet is used for

A

Used for patients who have difficulty swallowing and are at risk for aspiration

140
Q

liquids can be thickened by

A

adding thickening agent

141
Q

diabetic diet

A

control carbs intake

high glycemic index and rapidly raise bg foods should be avoided

142
Q

diabetic diet food include

A

avoided High-fiber complex carbs (fruits and vegetables) are preferred over simple carbs, sugars, and starchy foods (like bread or pie)

143
Q

cardiac diet

A

Control the dietary intake of foods that contribute to cardiovascular disease

Minimize the intake of animal products, processed foods, and foods high in sodium

144
Q

cardiac diet is used for patients with

A

HTN, HLD, atherosclerosis

145
Q

renal diet restricts

A

potassium, sodium, protein, and phosphorus

146
Q

renal diets include

A

Fresh fruits (except bananas) and vegetables

147
Q

who needs assistance with feeding

A

Patients with limited mobility, poor activity tolerance, or poor cognitive or physical state

148
Q

If patients are confined to bed

A

HOB must be elevated to prevent aspiration and help with dysphagia

149
Q

when feeding asses for

A

signs of dysphagia, including coughing, poor tongue control, excessive chewing, gagging, pocketing, or refusing to eat

150
Q

Enteral Feeding Tubes Provide

A

short term nutrition for patients who have a functioning GI tract but cannot swallow, refuse to eat, or need additional nutrients to meet the body’s needs

151
Q

NG tube

A

feeding tube placed in one of the nares down to thestomach

152
Q

PEG tube

A

percutaneous endoscopic gastrostomy- tube placed through LUQ into the stomach; for long-term nutritional replacement

153
Q

medication and feeding tubes

A

Medications can be given through enteral feeding tube, but should not be added to a tube feeding. They should be crushed (if able) and administered after flush of water, then flush of water after Aswell

154
Q

tpn is

A

Nutrition given through PICC or CVC

155
Q

who needs a tpn

A

For patients who do not have a functioning GI tract or trauma

156
Q

tpn assesment includes

A

Assessment includes weight, CBC, BMP, and BUN

157
Q

TPN complications

A

Complications include site infections, air embolism, catheter-related infections, dislodgment or occlusion of tubing, glucose abnormalities, adverse reactions to lipid formula, liver dysfunction, and other metabolic abnormalities

158
Q

TPN tubing should be changed every

A

24

159
Q

TPN dressing should be changed every

A

48 hours

exam 3 (12 decks)

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