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fundamentals of nursing > Nutrition Review For Quiz #2 > Flashcards

Nutrition Review For Quiz #2 Flashcards

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1
Q

Nutrition

A

Study of the intake of food, and how food nourishes the body

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2
Q

Nutrients

A

Biochemical substances used by the body for growth, development, reproduction, lactation, health maintenance, and repair or recovery from illness

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3
Q

Macronutrients

A

Energy nutrients which are the source of energy for the body.

Inclusive of carbohydrates, proteins, and fats (unsaturated and saturated)

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4
Q

Carbohydrates

A

Sugar and starches; this is the most abundant source of calories, where they provide an immediate source of energy

Example: (bread, rice, potatoes, pasta)

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5
Q

Protein

A

Animal source = complete; high quality

Plant source = incomplete (except soy) , low quality

amino acids that are required for formation of all body structures (tissue growth, repair)

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6
Q

What are considered high quality proteins?

A

Mostly animal proteins, which are complete

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7
Q

What are considered low quality proteins?

A

These are plant proteins, which are incomplete, but they can combine to make complete proteins

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8
Q

Fat

A

Gives the body energy and helps absorb vitamins — necessary for absorption of fat soluble vitamins

Play the major role in cholesterol levels

Also provide structure, insulates the body, and cushions body organs

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9
Q

What is the most concentrated source of energy?

A

Fats

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10
Q

What are saturated fats?

A

Saturated fats contain more hydrogen than unsaturated fats.

Most animal fats are considered saturated and have a solid consistency at room temperature.

Raises serum cholesterol levels

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11
Q

What are unsaturated fats?

A

Mostly vegetable fats that remain liquid at room temperature and are referred to as oils

Lowers serum cholesterol levels ; helps reduce low density Lipoproteins (LDL)

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12
Q

What does having a low fat diet do?

A

low hormone levels, decrease in brain size and volume, as well as a decrease in immune system functioning

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13
Q

What are micronutrients?

A

Regulatory nutrients needed for the metabolism of energy.

Vitamins, minerals, and water

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14
Q

Vitamins

A

Organic molecules that are essential for proper metabolism functioning, and improved immune system

Are water and fat soluble

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15
Q

How are vitamins obtained?

A

Through dietary intake, like fresh fruit and vegetables

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16
Q

What are the consequences for a lack of vitamin intake?

A

Hair loss, rickets, psych disorders, anemia, dementia, bleeding, muscle pain, scurvy, death

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17
Q

What is pernicious anemia b12?

A

An autoimmune condition that prevents your body from absorbing vitamin B12

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18
Q

What are the nutritional needs influence by?

A

Age, activity, gender, health goals, height, weight, genetic conditions, illness / disease / injury / wounds / surgery / pregnancy / lactation, temperature, altitude, and geographical factors

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19
Q

What factors affect nutritional intake?

A

Emotional/psychological/socioeconomic factors

Meaning and interpretation of food

Culture/religious beliefs and practices

Food disorders

General health or medical conditions

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20
Q

How does the environment affect nutritional intake?

A

Because of accessibility to food sources

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21
Q

What does oral health have to do with nutritional intake?

A

depending on the person’s hygiene, if they had a surgery, cavities, or if they have healthy teeth or restrictions because of their braces

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22
Q

What are the food disorders?

A

Anorexia, dyspepsia, dysphagia, and cachexia

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23
Q

Dyspepsia

A

Heartburn or indigestion

Can occur with food allergies

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24
Q

Dysphagia

A

Difficulty chewing or swallowing

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25
Cachexia
Muscle wasting (muscle mass loss with or without fat mass loss ) occurs in prolonged malnutrition
26
What are the two eating disorders?
Anorexia nervosa and bulimia nervosa
27
What is anorexia nervosa?
Self induced starvation resulting from fear of being overweight, even though the person is underweight
28
What is bulimia nervosa?
Binge eating, followed by purging self induced vomiting
29
What are the factors that you have to assess to complete a nutritional assessment?
Patient knowledge, attitudes and practices regarding food intake Whether they have excessive intake of particular foods, like coffee or alcohol Overall state of their health and nutritional goals Intentional or unintentional weight gain, or weight loss Assess for patterns indicating eating disorders Food allergies or intolerances Food safety practices
30
What are the factors that affect says food safety?
The source of where the food was purchased Whether are the patient grows or rears any of their food The process of preparing the food or thawing the food Food storage before an after cooking Are they fully cooking the food to the right temperature? Are they practicing good hygiene like hand washing? Instruct the patient to avoid preparing food ill (vomiting, diarrhea)
31
What the a body mass index (BMI)?
A tool used to assess total body fat Calculated with the ratio of weight in kilograms and height in meters squared Identify individuals at risk for malnutrition and obesity
32
What are the BMI guidelines for being underweight?
BMI below 18.5
33
What are the BMI guidelines for being a healthy weight?
BMI is between 18.5–24.9
34
What are the BMI guidelines for being overweight?
BMI between 25–29.9
35
What are the BMI guidelines for being in the Obese Class 1?
A BMI between 30–34.9
36
What are the BMI guidelines for being in the Obese Class 2?
BMI between 34.9 — 39.9
37
What are the BMI guidelines for being extremely obese (morbidly obese)?
A BMI over 40
38
Oral nutritional intake
This is the preferred method – normal The process of ingesting nutrients via the mouth by chewing and swallowing
39
What are the alterations of oral intake, depending on a patient situation?
NPO, dysphagia, and hypertensive patients with sodium restrictions
40
What is NPO?
Nothing by mouth In preparation for surgical procedure For prolonged NPO status, supplementation Thea, enteral or para enteral nutrition will be required
41
What is enteral nutrition?
Passing the tube into the G.I. tract to administer formula containing adequate nutrients
42
Which enteral feeding tube short term?
Nasogastric tube (NG tube) which carries food and medicine to the stomach through the nose
43
Which enteral feeding tubes are long-term?
Gastrostomy tube (G-tube) Percutaneous Endoscopic Gastrostomy Tube (PEG-tube) Jejunostomy tube (J-tube)
44
What is a nasogastric tube?
A tube that is inserted through the nose and into the stomach Patient at risk for aspirating the tube feeding solution into the lungs
45
What is a nasointestinal tube (NI) tube?
A tube that is passed through the nose and into the upper portion of the small intestine Inclusive of nasoduodenal and nasojejunal tubes
46
What is a gastrostomy tube?
Used for patients who have impaired swallowing and chewing related to neurological diseases (stroke, multiple sclerosis) tube is placed through an opening created into the stomach
47
What is a jejunostomy tube?
Tube that is placed through an opening created into the jejunum
48
What is a Percutaneous Endoscopic Gastrostomy Tube (PEG)?
Surgically placed gastrostomy tube, or gastrostomy placed via interventional radiologic methods Requires an intact and functional G.I. tract Most preferred and common method of insertion for long-term enteral nutrition
49
Parenteral nutrition
Administering nutrition via intravenous route in pts Supplements fluid & electrolyte replacement PPN, TPN
50
Peripheral parenteral nutrition (PPN)
Delivered through a smaller peripheral vein, perhaps in your neck or in one of your limbs
51
Total Parenteral Nutrition (TPN)
And when the IV administered nutrition is the only source of nutrition the patient is receiving Indicated when there is impaired gastrointestinal function and contraindications to enteral nutrition
52
Selected therapeutic diets
Clear liquid diet Puréed diet Mechanically altered diet Consistent carbohydrate diet Fat restricted diet High fiber diet Low fiber diet Sodium restricted diet Renal diet
53
Mechanically altered diet definition
A regular diet with modifications for texture Excludes most raw fruits and vegetables and fruits with seeds, nuts, and dried fruits Foods have to be chopped ground, mashed or soft
54
Mechanically altered diet indications
Chewing and swallowing difficulties After surgery to the head, neck, or mouth
55
Clear liquid diet definition
Compose only of clear fluids are foods that become fluid at body temperature Requires minimal digestions and leaves minimal residue Includes clear broth, coffee, tea, clear, fruit juices (apple, cranberry, grape), gelatin, Popsicles, commercial prepared clear liquid supplements
56
Clear liquid diet indications
Preparation for bowel surgery and lower endoscopy Acute gastrointestinal disorders Initial postoperative diet
57
Puréed diet definition
AKA a blenderized liquid diet Diet is made up of liquids and foods blenderized to liquid form All foods are allowed
58
Puréed diet indications
After oral / facial surgery Chewing and swallowing difficulties
59
Consistent carbohydrate diet definition
Total daily carbohydrate content is consistent and emphasizes general nutritional balance Calories based on obtaining and maintaining healthy weight High fiber and heart-healthy fats are encouraged Sodium and saturated fats are limited
60
Consistent carbohydrate diet indications
Type 1 and Type 2 diabetes Gestational diabetes Impaired glucose intolerance
61
Fat restricted diet definition
Low fat diets are intended to lower the patient’s total intake of fat
62
Fat restricted diet indications
Chronic cholecystitis — inflammation of the gallbladder (uses fat restrictions to decrease, gallbladder simulation) Cardiovascular disease to help prevent arteriosclerosis (the buildup of fat cholesterol, and other substances in and on the artery walls)
63
High fiber diet
Emphasis on increase intake of foods that are high in fiber
64
High fiber diet indications
Prevent or treat constipation Irritable bowel syndrome Diverticulosis — inflammation of the small pouches, or sacs that builds outwardly through weak spots in your colon
65
Low fiber diet
Fiber is limited to less than 10 g per day
66
Low fiber diet indications
Before surgery Ulcerative colitis Diverticulitis Crohn’s disease
67
Sodium restricted diet
Sodium limit may be set at 500–3000 mg / day
68
Sodium restricted diet indications
Hypertension Heart failure Acute and chronic renal disease Liver disease
69
Renal diet
Reduce workload on kidneys to deliver prevent further damage Controls accumulation of uremic toxins Protein restriction, 0.6–1 g/kg/day. Sodium restriction 1000–3000 mg/day Potassium and fluid restrictions dependent on patient situation
70
Renal diet indications
Nephrotic syndrome Chronic kidney disease Diabetic kidney disease
71
What is a low residue diet?
Low fiber diet
72
What is a cardiac diet?
Less than 2 g of salt per day and limiting fats
73
What is an ADA diet ?
a diabetic diet where you monitor carbohydrate intake
74
What is a renal diet?
Low protein diet

fundamentals of nursing (11 decks)

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