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

Nutrition Review For Quiz #2 Flashcards

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
Q

Cachexia

A

Muscle wasting (muscle mass loss with or without fat mass loss )

occurs in prolonged malnutrition

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26
Q

What are the two eating disorders?

A

Anorexia nervosa and bulimia nervosa

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27
Q

What is anorexia nervosa?

A

Self induced starvation resulting from fear of being overweight, even though the person is underweight

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28
Q

What is bulimia nervosa?

A

Binge eating, followed by purging

self induced vomiting

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29
Q

What are the factors that you have to assess to complete a nutritional assessment?

A

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

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30
Q

What are the factors that affect says food safety?

A

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
Q

What the a body mass index (BMI)?

A

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
Q

What are the BMI guidelines for being underweight?

A

BMI below 18.5

33
Q

What are the BMI guidelines for being a healthy weight?

A

BMI is between 18.5–24.9

34
Q

What are the BMI guidelines for being overweight?

A

BMI between 25–29.9

35
Q

What are the BMI guidelines for being in the Obese Class 1?

A

A BMI between 30–34.9

36
Q

What are the BMI guidelines for being in the Obese Class 2?

A

BMI between 34.9 — 39.9

37
Q

What are the BMI guidelines for being extremely obese (morbidly obese)?

A

A BMI over 40

38
Q

Oral nutritional intake

A

This is the preferred method – normal

The process of ingesting nutrients via the mouth by chewing and swallowing

39
Q

What are the alterations of oral intake, depending on a patient situation?

A

NPO, dysphagia, and hypertensive patients with sodium restrictions

40
Q

What is NPO?

A

Nothing by mouth

In preparation for surgical procedure

For prolonged NPO status, supplementation Thea, enteral or para enteral nutrition will be required

41
Q

What is enteral nutrition?

A

Passing the tube into the G.I. tract to administer formula containing adequate nutrients

42
Q

Which enteral feeding tube short term?

A

Nasogastric tube (NG tube) which carries food and medicine to the stomach through the nose

43
Q

Which enteral feeding tubes are long-term?

A

Gastrostomy tube (G-tube)

Percutaneous Endoscopic Gastrostomy Tube (PEG-tube)

Jejunostomy tube (J-tube)

44
Q

What is a nasogastric tube?

A

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
Q

What is a nasointestinal tube (NI) tube?

A

A tube that is passed through the nose and into the upper portion of the small intestine

Inclusive of nasoduodenal and nasojejunal tubes

46
Q

What is a gastrostomy tube?

A

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
Q

What is a jejunostomy tube?

A

Tube that is placed through an opening created into the jejunum

48
Q

What is a Percutaneous Endoscopic Gastrostomy Tube (PEG)?

A

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
Q

Parenteral nutrition

A

Administering nutrition via intravenous route in pts

Supplements fluid & electrolyte replacement

PPN, TPN

50
Q

Peripheral parenteral nutrition (PPN)

A

Delivered through a smaller peripheral vein, perhaps in your neck or in one of your limbs

51
Q

Total Parenteral Nutrition (TPN)

A

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
Q

Selected therapeutic diets

A

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
Q

Mechanically altered diet definition

A

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
Q

Mechanically altered diet indications

A

Chewing and swallowing difficulties

After surgery to the head, neck, or mouth

55
Q

Clear liquid diet definition

A

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
Q

Clear liquid diet indications

A

Preparation for bowel surgery and lower endoscopy

Acute gastrointestinal disorders

Initial postoperative diet

57
Q

Puréed diet definition

A

AKA a blenderized liquid diet

Diet is made up of liquids and foods blenderized to liquid form

All foods are allowed

58
Q

Puréed diet indications

A

After oral / facial surgery

Chewing and swallowing difficulties

59
Q

Consistent carbohydrate diet definition

A

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
Q

Consistent carbohydrate diet indications

A

Type 1 and Type 2 diabetes

Gestational diabetes

Impaired glucose intolerance

61
Q

Fat restricted diet definition

A

Low fat diets are intended to lower the patient’s total intake of fat

62
Q

Fat restricted diet indications

A

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
Q

High fiber diet

A

Emphasis on increase intake of foods that are high in fiber

64
Q

High fiber diet indications

A

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
Q

Low fiber diet

A

Fiber is limited to less than 10 g per day

66
Q

Low fiber diet indications

A

Before surgery
Ulcerative colitis
Diverticulitis
Crohn’s disease

67
Q

Sodium restricted diet

A

Sodium limit may be set at 500–3000 mg / day

68
Q

Sodium restricted diet indications

A

Hypertension
Heart failure
Acute and chronic renal disease
Liver disease

69
Q

Renal diet

A

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
Q

Renal diet indications

A

Nephrotic syndrome
Chronic kidney disease
Diabetic kidney disease

71
Q

What is a low residue diet?

A

Low fiber diet

72
Q

What is a cardiac diet?

A

Less than 2 g of salt per day and limiting fats

73
Q

What is an ADA diet ?

A

a diabetic diet where you monitor carbohydrate intake

74
Q

What is a renal diet?

A

Low protein diet

fundamentals of nursing (11 decks)

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