Nutrition Review For Quiz #2 Flashcards
Nutrition
Study of the intake of food, and how food nourishes the body
Nutrients
Biochemical substances used by the body for growth, development, reproduction, lactation, health maintenance, and repair or recovery from illness
Macronutrients
Energy nutrients which are the source of energy for the body.
Inclusive of carbohydrates, proteins, and fats (unsaturated and saturated)
Carbohydrates
Sugar and starches; this is the most abundant source of calories, where they provide an immediate source of energy
Example: (bread, rice, potatoes, pasta)
Protein
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)
What are considered high quality proteins?
Mostly animal proteins, which are complete
What are considered low quality proteins?
These are plant proteins, which are incomplete, but they can combine to make complete proteins
Fat
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
What is the most concentrated source of energy?
Fats
What are saturated fats?
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
What are unsaturated fats?
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)
What does having a low fat diet do?
low hormone levels, decrease in brain size and volume, as well as a decrease in immune system functioning
What are micronutrients?
Regulatory nutrients needed for the metabolism of energy.
Vitamins, minerals, and water
Vitamins
Organic molecules that are essential for proper metabolism functioning, and improved immune system
Are water and fat soluble
How are vitamins obtained?
Through dietary intake, like fresh fruit and vegetables
What are the consequences for a lack of vitamin intake?
Hair loss, rickets, psych disorders, anemia, dementia, bleeding, muscle pain, scurvy, death
What is pernicious anemia b12?
An autoimmune condition that prevents your body from absorbing vitamin B12
What are the nutritional needs influence by?
Age, activity, gender, health goals, height, weight, genetic conditions, illness / disease / injury / wounds / surgery / pregnancy / lactation, temperature, altitude, and geographical factors
What factors affect nutritional intake?
Emotional/psychological/socioeconomic factors
Meaning and interpretation of food
Culture/religious beliefs and practices
Food disorders
General health or medical conditions
How does the environment affect nutritional intake?
Because of accessibility to food sources
What does oral health have to do with nutritional intake?
depending on the person’s hygiene, if they had a surgery, cavities, or if they have healthy teeth or restrictions because of their braces
What are the food disorders?
Anorexia, dyspepsia, dysphagia, and cachexia
Dyspepsia
Heartburn or indigestion
Can occur with food allergies
Dysphagia
Difficulty chewing or swallowing
Cachexia
Muscle wasting (muscle mass loss with or without fat mass loss )
occurs in prolonged malnutrition
What are the two eating disorders?
Anorexia nervosa and bulimia nervosa
What is anorexia nervosa?
Self induced starvation resulting from fear of being overweight, even though the person is underweight
What is bulimia nervosa?
Binge eating, followed by purging
self induced vomiting
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
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)
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
What are the BMI guidelines for being underweight?
BMI below 18.5
What are the BMI guidelines for being a healthy weight?
BMI is between 18.5–24.9
What are the BMI guidelines for being overweight?
BMI between 25–29.9
What are the BMI guidelines for being in the Obese Class 1?
A BMI between 30–34.9
What are the BMI guidelines for being in the Obese Class 2?
BMI between 34.9 — 39.9
What are the BMI guidelines for being extremely obese (morbidly obese)?
A BMI over 40
Oral nutritional intake
This is the preferred method – normal
The process of ingesting nutrients via the mouth by chewing and swallowing
What are the alterations of oral intake, depending on a patient situation?
NPO, dysphagia, and hypertensive patients with sodium restrictions
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
What is enteral nutrition?
Passing the tube into the G.I. tract to administer formula containing adequate nutrients
Which enteral feeding tube short term?
Nasogastric tube (NG tube) which carries food and medicine to the stomach through the nose
Which enteral feeding tubes are long-term?
Gastrostomy tube (G-tube)
Percutaneous Endoscopic Gastrostomy Tube (PEG-tube)
Jejunostomy tube (J-tube)
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
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
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
What is a jejunostomy tube?
Tube that is placed through an opening created into the jejunum
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
Parenteral nutrition
Administering nutrition via intravenous route in pts
Supplements fluid & electrolyte replacement
PPN, TPN
Peripheral parenteral nutrition (PPN)
Delivered through a smaller peripheral vein, perhaps in your neck or in one of your limbs
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
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
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
Mechanically altered diet indications
Chewing and swallowing difficulties
After surgery to the head, neck, or mouth
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
Clear liquid diet indications
Preparation for bowel surgery and lower endoscopy
Acute gastrointestinal disorders
Initial postoperative diet
Puréed diet definition
AKA a blenderized liquid diet
Diet is made up of liquids and foods blenderized to liquid form
All foods are allowed
Puréed diet indications
After oral / facial surgery
Chewing and swallowing difficulties
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
Consistent carbohydrate diet indications
Type 1 and Type 2 diabetes
Gestational diabetes
Impaired glucose intolerance
Fat restricted diet definition
Low fat diets are intended to lower the patient’s total intake of fat
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)
High fiber diet
Emphasis on increase intake of foods that are high in fiber
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
Low fiber diet
Fiber is limited to less than 10 g per day
Low fiber diet indications
Before surgery
Ulcerative colitis
Diverticulitis
Crohn’s disease
Sodium restricted diet
Sodium limit may be set at 500–3000 mg / day
Sodium restricted diet indications
Hypertension
Heart failure
Acute and chronic renal disease
Liver disease
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
Renal diet indications
Nephrotic syndrome
Chronic kidney disease
Diabetic kidney disease
What is a low residue diet?
Low fiber diet
What is a cardiac diet?
Less than 2 g of salt per day and limiting fats
What is an ADA diet ?
a diabetic diet where you monitor carbohydrate intake
What is a renal diet?
Low protein diet
