Nutritional Disorders Flashcards
where does the body get its energy source from?
- Carbohydrate
- Indigestible carbohydrate (fiber)
- Nitrogen
- Water
RDA (Recommended Dietary Allowances) is the most recognizable what?
Most recognizable way nutritional requirements have been expressed in past
-Initially designed to meet the nutritional needs of healthy individuals
RDAs (Recommended Dietary Allowances) initially designed to meet what?
the nutritional needs of healthy individuals
what has replaced RDAs (Recommended Dietary Allowances)?
DRI’s (Dietary Reference Intakes)
what do the DRI’s do?
Broader approach to defining nutritional adequacy
Attempt to include nutritional information as it relates to long term health and reduction of chronic disease
what does energy support?
normal functions and activity, growth and repair of damaged tissues
how is energy provided to the body?
by the oxidation of dietary protein, fat, carbohydrate and alcohol
what are the 3 factors of energy expenditure?
- Basal energy expenditure (BEE)
- Thermic effect of food (TEF)
- Physical activity
what is Basal energy expenditure (BEE)?
amount of energy required to maintain basic physiologic functions
how is the Basal energy expenditure (BEE) measured?
in a warm room, not having eaten for 12 hours
what equation can you use to estimate Basal energy expenditure (BEE)?
Harris-Benedict equation
what is thermic effect of food (TEF)?
amount of energy expended during and following the ingestion of food
-averages approx. 10% of the BEE
what is protein required for?
growth and maintenance of body structure and function
what is the RDA (Recommended Dietary Allowances) for protein? (in men and women)
56g/day for men
45g/day for women
how many carbs does an American diet contain?
approx 45% carbs
what are dietary carbs?
- Simple sugars
- Complex carbohydrates (starches)
- Indigestible carbohydrates (dietary fiber)
what is the most concentrated course of food energy?
fat
Average American diet contains how much fat and recommendations to limit it to what?
Average American diet contains 35-40% of calories as fat
Current recommendations are to limit this to 20-35%
what is fat primarily composed of?
fatty acids and dietary cholesterol
cholesterol is the major constitute of what?
cell membranes
cholesterol is synthesized by what?
the body - not essential nutrient
the assessment of nutritional status is important to what patient populations?
patient populations who are at risk for nutritional deficiencies
- Elderly
- Adolescent
- Pregnant or lactating women
- Low socioeconomic status
what historical information must be obtained when trying to identify high risk patients who are at risk for nutritional deficiencies?
- Regularity and availability of meals
- Grocery shopping and food preparation
- Changes in appetite
- Weight loss or gain
- Food allergies
- Use of drugs, alcohol, medications
- Presence of co-morbidities affecting nutritional needs
physical examination when assessing nutritional status?
- Body weight
- Muscle wasting
- Fat stores
- Volume status
- Signs of nutritional deficiency