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Nutrition > Quiz - Chapter 1, 2, 17, 21 highlights > Flashcards

Quiz - Chapter 1, 2, 17, 21 highlights Flashcards

1
Q

Maleficence

A

an action that is harmful to other
individuals

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2
Q

Food frequency questionnaire

A
  • Written survey of food consumption during a specific period of time, often one year
  • Examines long-term food intake, so day to day and seasonal intakes will not affect it
  • disadvantages relies on memory;Food list include common food only; not effective in short term food intake
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3
Q

Malnutrition

A

any condition caused by excess or deficient
food energy or nutrient intake or by an imbalance of nutrients.
mal = bad

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4
Q

4 Malnutrition Assessment Methods

A

Reviewing historical info on diet and health

Lab tests may detect possible nutrition problem in early stages

Anthropometric measurements and Physical exam pick up problem after it causes symotoms

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5
Q

Vegetables

A
  • Folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber
  • 1 c vegetables =
    1 c cut-up raw or cooked vegetables
    1 c cooked legumes
    1 c vegetable juice
    2 c raw, leafy greens
  • Five subgroups:
    Dark-green veggies (Broccoli, kales, boy choy); Red and orange veggies ( Carrots, Tomatoes, Squash) ; Legumes (beans, soybeans, soy tofu) Starchy veggies (Cassava, corn, green peas, potatoes)
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6
Q

Prealbumin (transthyretin)

A

10 - 40 mg/dL

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7
Q

Grains

A
  • Folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and
    fiber.
  • 1 oz grains =
    1 slice bread
    ½ c cooked rice, pasta, or cereal
    1 oz dry pasta or rice
    1 c ready-to-eat cereal
    3 c popped popcorn
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8
Q

Advance health care directive (living will)

A

written or oral instructions for med. tx to be used in the event of becoming incapacitated

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9
Q

Physical Activity Recommendations

A
  • For Health
    • Phsically active for at least 30 min most days of week
  • To maintain BW
    • 60 min of mod-intensity physical activity/day
    • Children and teen should be physically active fo 60 min q daily
  • Sustain weight loss in adult
    • 60-90 min daily mod-intensity physical activity
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10
Q

Weight

A

Weight loss can indicate malnutrition

5% involuntary weight loss in one month

or 10% in six months suggests risk for PEM

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11
Q

Nutrition Screening

A

Admission data: Age, medical diagnosis, the severity of illness or injury
Anthropometric data (HWBC) : Height and weight, body mass index (BMI), unintentional weight changes, loss of muscle or subcutaneous fat
Functional assessment data: Low handgrip strength, general weakness, impaired mobility
Historical information: History of diabetes, renal disease, or other chronic illness; use of medications that can impair nutrition status;
extensive dietary restrictions; food allergies or intolerances; requirement for nutrition support; difficulties with
meal preparation or ingestion; depression, social isolation, or dementia
Laboratory test results: Blood test results that suggest the presence of inflammation (such as low serum protein levels) or anemia
Signs and symptoms: Reduced appetite or food intake, problems that interfere with food intake (such as chewing or swallowing
difficulties or nausea and vomiting), localized or general edema, presence of pressure sores

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12
Q

Diet Order

A

Specific instructions for dietary management

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13
Q

Moderation (dietary)

A

Providing enough but not too much of
a substance.

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14
Q

Oils

A
  • are not a food group, but are featured here because they contribute vitamin E and essential fatty acids
  • 1 tsp oil =
    1 tsp vegetable oil
    1 tsp soft margarine
    1 tbs low-fat mayonnaise
    2 tbs light salad dressing
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15
Q

Direct observation

A
  • Observation of meal tray or shelf invetories before and after eating; possible only in residential facilities
  • Does not rely on memory; Can be used to evalute the acceptability of a prescribed diet
  • Disadvantages are that its labor intensive.
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16
Q

Nutrition Diagnoses

A

States the nutrition problem, etiology, and the signs/symptoms that evidence the problem

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17
Q

How do you determine Macronutrient %?

A
  1. Multiply macronutrient gram by kcal (eg P, 4kcal; C, 4kcal; F, 9kcal)
  2. 16 g carbohydrate X 4 kcal/g = 64 kcal
    7 g protein x 4 kcal/g = 28 kcal
    9 g fat x 9 kcal/g = 81 kcal
    Total = 173 kcal
  3. Take macronutrient kcal/g and divide by total kcal
  4. 81 fat kcal / 173 total kcal = 0.468
    (rounded to 0.47)
    Then multiply by 100 to get the
    percentage:
    0.47 x 100 = 47%
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18
Q

Structure/function ​

A
  • Made without FDA approval
  • Must not mention a disease or symptom
  • describe effect on anatomy and physio
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19
Q

Durable power of attorney

A

a durable power of attorney: a legal document (sometimes called a health care
proxy) that gives legal authority to another (a health care agent) to make medical
decisions in the event of incapacitation.

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20
Q

kCalorie counts

A

Estimation of food energy (kcal) consumed by patients for one or more days

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21
Q

kcalorie( energy)

A

Management of food energy intake

22
Q

Metric System

A 
**Weight**: grams (g)
1 g = 1000 milligrams (mg)
1 g = 0.04 ounce (oz)
1 oz = 30 g
100 g = 3½ oz
1 kilogram (kg) = 1000 g
1 kg = 2.2 pounds (lb)
454 g = 1 lb

Volume: Liters (L)
1 L = 1000 milliliters (mL)
0.95 L = 1 quart
1 mL = 0.03 fluid ounces
240 mL = 1 cup

  • A liter of liquid is approximately one US quart. (Four liters are only about 5 percent more than a gallon.)
  • A kilogram is slightly less than 2 lb
  • A half-cup of vegetables weighs about 100 grams; one pea weighs about ½ gram.
  • One cup of liquid is about 240 milliliters; a half-cup of liquid is about 120 milliliters.
  • A 5-pound bag of potatoes weighs about 2 kilograms, and a 176-pound
    person weighs 80 kilograms.
23
Q

Nutrient Claims

A
  • Must meet FDA approval
24
Q

Food & nutrition history

A

Comprehensive record of a person’s food intake and dietary practices

25
Q

Balance (dietary)

A

Providing foods in proportion to one
another and in proportion to the body’s needs.

26
Q

Patient autonomy

A

autonomy: a principle of self-determination, such that patients (or
surrogate decision makers) are free to choose the medical interventions that
are acceptable to them, even if they choose to refuse interventions that may
extend their lives.

27
Q

Food record

A
  • Written account of food consumed during a specified period, usually several consecutive days. Accuracy improves when using weights or mearuse food
  • Does not rely on memory, and records food as they are consumed
  • Disadvantages is that it is time consuming; Requires literacy ad physical ability to write
28
Q

Anthropometric

A

relating to
measurement of the physical characteristics of the body, such
as height and weight.

**anthropos = human
metric = measuring**
29
Q

Albumin lab ranges

A

3.4 - 4.8 g/dL

30
Q

Critical pathways

A

Coordinated programs of tx that merge the care plans of different health practitioners

31
Q

Variety (dietary):

A

eating a wide selection of foods within
and among the major food groups.

32
Q

Food-frequency questionnaire

A

Survey of foods routinely consumed; provides quantitative and qualitative data

33
Q

Edema

A

Abnormal fluid retention of fluid in body tissues

34
Q

Anthropometric data

A
  • HWBC
  • Height ( or legnth)
  • Weight
  • Body Comp (BMI)
  • Circumference of head, waist, and limbs

Anthropometric assessment on infants and children:

  • Ht to age; Wt to age; Head circ. to age; Weight to Legnth; BMI to age
  • 5th and 85th percentile
    • weight loss counseling to those with BMI above 85%
35
Q

Compare & Contrast Enriched versus Fortified

A

Fortified : The addition to a food nutrients that were either not originally present or present in insignificant amounts.

(Fortify castle. Upgrade and reinforce)

Enriched: Reintroduce nutrients that were lost during processing. Nutrients added back include iron, thiamin, riboflavin, niacin, and folate

  • but NOT fiber
36
Q

BMI Calculation and Interpretation

A

US Calculations BMI = weight (lbs) x 703

height (inches)2

BMI < 18.5 = underweight

18.5-24.9 = Normal

25 - 29.9 = Overweight

> 30 = Obese

37
Q

Undernutrition/ Overnutrition

A

Deficient energy or nutrients/ Excess energy or nutrients

38
Q

Subjective Global Assessment

A

Technique for nutrition screening that uses historical and physical information

39
Q

Protein foods

A
  • protein, essential fatty acids, Thiamin B1, Niacin B3, Pyridoxine B6, Cobalamin B12, Iron, Magnesium, Potassium, and Zinc.
  • 1 oz protein foods =
    1 oz cooked lean meat, poultry, or seafood
    1 egg
    ¼ c cooked legumes or tofu
    1 tbs peanut butter
    ½ oz nuts or seeds
  • Three Subgroups:
    • Seafood;
    • Meats, poultry, eggs
    • Nuts, seed, soy products
40
Q

Nutrition care plans

A

Strategies for meeting an indiv. nutritional needs

41
Q

Nutrient density

A

a measure of the nutrients a food provides
relative to the energy it provides. The more nutrients and the
fewer kcalories, the higher the nutrient density.

42
Q

Adequacy (dietary)

A

Provides all the essential nutrients, fiber, and energy in amounts sufficient to maintain health

43
Q

Fruits

A
  • contribute folate, vitamin A, vitamin C, potassium, and fiber.
  • 1 c fruit =
    1 c fresh, frozen, or canned fruit
    ½ c dried fruit
    1 c 100% fruit juice
44
Q

24-hour dietary recall

A
  • Guided interview where food and drinks consumed are described in detail
  • Interview done after food consumed, and does not require reading or writing ability
  • Disadvantages are that it relies on memory; food may be omitted that are embaressing; single day diet may not reflect daily eating habits;
45
Q

Malnutrition (PEM) signs and symptoms

A
  • Reduce food intake
    • anorexia because of illness; NV; pain w/ eating’ mouth, ulcers or wounds; difficulty swallowing/chewing;
  • Impaired digestion and absorption
    • Inflammation associated w/ bowel conditions; insufficient secretion of digestive bile salts; altered A&P of intestinal mucosa
  • Altered nutrient metabolism and excretion
    • Elevated met rate; muscle wasting; changes in hydrations; nutrient losses due to excessive bleeding; diarrhea or frequent urination
46
Q

Nutrition assessment

A

A comprehensive analysis of a
person’s nutrition status that uses health, socioeconomic,
drug__, and diet histories; anthropometric measurements;
physical examinations; and laboratory tests.

47
Q

The Six Classes of nutrients

A
48
Q

Health claims

A
  • FDA authorizes based on review of literature
49
Q

Food record

A

Detailed log of food eaten during specified time period, usually several dats.

50
Q

Transferrin in individual < 60 years old

A

200 - 400 mg/dL

Nutrition (3 decks)

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