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NURS 100 > Second Half Flashcards > Flashcards

Second Half Flashcards

1
Q

minerals

A
  • inorganic
  • non-energy yielding micronutrients
  • major and trace minerals (major=more of them in body)
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2
Q

calcium

A
  • most abundant mineral in body
  • 99% is stored in bones and teeth
  • 1% is in body fluids and it helps with muscle contraction and relaxation and blood clotting
  • bone density
  • muscle contraction
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3
Q

roles of calcium

A

integral part of bone structure and bones serve as a calcium reserve

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4
Q

what do calcium phosphate salts do

A

crystallize hydroxyapatite crystals that add rigidity to the bone

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5
Q

how is calcium regulated

A

by hormones

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6
Q

what can a calcium-poor diet do

A

during growing years can prevent a person from reaching peak bone mass, which is achieved at age 20
- increases risk of osteoporosis; reduction of bone mass in older adults and children will have stunted growth and weak bones

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7
Q

what are sources of calcium

A

milk/milk product, fortified soy beverage and juice, fish with bones, broccoli

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8
Q

what can inhibit calcium absorption

A

spinach, swiss chard

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9
Q

calcium toxcity

A

constipation, kidney stones, absorption interference of other minerals

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10
Q

osteoporsis

A

a reduction of bone mass in older ppl in which bones become fragile due to a calcium deficiency
“silent thief”
causes most hip fractures
risk factors: advanced age, females, being underweight, rheumatoid arthritis

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11
Q

osteomalcia

A

vitamin d deficiency w an overabundance of unmineralized bone protein

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12
Q

phosphorus

A

2nd most abundant mineral in the body
found in bones and teeth
needs are easily met by diet
- DNA/RNA, phospholipids, metabolism

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13
Q

phosphorus roles

A

help maintain acid-base balance, part of DNA/RNA, metabolize energy yielding nutrients

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14
Q

phosphorus toxicity

A

calcification of soft tissues

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15
Q

phosphorus sources

A

widespread of food and animal proteins
kidney disease may require a phosphorus controlled diet

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16
Q

magnesium

A

50% in bones
1% is in body fluids
- enzymes, bones, crystallization, muscle

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17
Q

how to maintain magnesium

A

to maintain concentration in blood, it can be taken from bones to conserve it

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18
Q

magnesium sources

A

easily washed and peeled away from food sources; nuts, legumes, whole grains, chocolate, dark green veg

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19
Q

magnesium deficiency

A

muscle weakness, heart attack, high blood pressure

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20
Q

magnesium toxicity

A

occurs w high intakes of supplements and causes diarrhea, acid base imbalance

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21
Q

sodium roles

A

fluid electrolyte balance, acid base balance, muscle contraction
- biocompounds, antioxidants

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22
Q

sodium deficiency

A

rare but can occur from vomiting or extreme sweating
- endurance athletes can become hyponatremic

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23
Q

amount of sodium excretion and intake is

A

AI: 1500mg
CDRR: 2300 mg
Daily value: 2300mg (1 tsp)

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24
Q

do males or females consume less sodium

A

females

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25
Q

what does more salt result in

A

higher blood pressure

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26
Q

DASH diet

A

dietary approach that may help salt-sensitive ppl lower blood pressure
- high in fruit in veggies
- reduce salt

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27
Q

controlling salt intake

A
  • 15% unprocessed foods
  • 75% processed foods
  • 10% added salt
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28
Q

chloride role

A

acid-base balance
found in salt, deficiency does not occur
- negative ion, HCl, electrolyte

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29
Q

Potassium

A

Intake is generally below AI
Ppl w kidney disease may require a potassium restricted diet

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30
Q

potassium sources

A

fresh whole food; banana, potato, tomato

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31
Q

potassium toxicity

A

injected into the vein can stop the heart

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32
Q

sulphate role

A

helps protein strands assume their function shape

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33
Q

where is sulphate found

A

in protein containing food

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34
Q

sulphate toxicity

A

diarrhea

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35
Q

Iodine

A

Hormone synthesis and regulates metabolic rate

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36
Q

Iodine deficiency and toxicity

A

enlarged thyroid (goiter), weight gain

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37
Q

Iodine sources

A

seafood, iodized salt

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38
Q

where is iron found

A

most iron in body is a component of hemoglobin or myoglobin

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39
Q

iron role

A

help carry O2, make new cells and hormones
vitamin c enhances absorption

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40
Q

iron deficiency

A

result of absorption not compensating for loss of low dietary intakes
stage 1: low iron stores
stage 2: depleted iron stores
preg ppl need a iron supplement

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41
Q

can a person be iron deficient w/o being anemic

A

depletion of iron stores causing low blood hemoglobin
- microcytic anemia = iron
- macrocytic anemia = B12

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42
Q

Pica

A

craving for non-foods that occur w iron deficiency

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43
Q

iron toxicity

A

toxic in large amounts as it is difficult to excrete once absorbed
body defends against iron overload by controlling its entry

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44
Q

Iron can occur in 2 forms

A

heme iron: iron part of hemoglobin and myoglobin found in meat, fish, poultry and is better absorbed than non-heme iron; MFP factor promotes iron absorption
non heme: found in animal and plant foods

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45
Q

to reduce iron absorption

A
  • tanins found in tea and coffee
  • Ca and P found in milk
  • Phytates found in fibre
  • Sources: red meat, eggs, fish, legumes, green leafy veggies
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46
Q

Zinc role

A

antioxidant pathway

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47
Q

Zinc deficiency

A

keshan disease; causes heart enlargement and insufficiency

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48
Q

Zinc toxicity

A

nausea and hair loss from supplements

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49
Q

Zinc sources

A

meat and veg grown in selenium rich soil

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50
Q

fluoride

A

not essential but beneficial

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51
Q

fluoride role

A

crystalline deposits in bone and teeth

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52
Q

fluoride deficiency

A

dental decay

53
Q

fluoride toxicity

A

fluorosis; pitting of tooth enamel

54
Q

chromium

A

works w insulin to regulate glucose
widespread of sources
deficiency: impaired insulin action - high blood glucose

55
Q

copper

A
  • forms hemoglobin and collagen and helps in bodys handling of iron
  • deficiency: menkes disease; intestinal cells absorb copper but can’t release it into circulation
  • toxicity: wilson’s disease; copper accumulates in brain and liver
56
Q

body composition

A

proportion of muscle, bone, fat, and other tissue that makes up a person’s total body weight
59.8% of canadian adults are overweight or obese

57
Q

risks of being underweight

A
  • risk of during famine and when they are hospitalized
  • undernutrition, osteoporosis, impaired immune function, infertility are problems associated with being underweight
  • some underweight ppl may benefit from gaining weight for energy reserve
58
Q

risks of being overweight

A
  • type 2 diabetes, dyslipidemia, coronary artery disease, hypertension (genetics and lifestyle also contribute)
  • central obesity may increase the risk of death compared to fat accumulation elsewhere in the body
  • apple shape: more common in males and females after menopause (beer belly)
  • pear shape: females in reproductive years are prone to carry fat around hips and thighs for protection
59
Q

edmonton obesity staging sys

A

stage 0: no apparent risk factors
stage 1: presence of obesity related subclinical factors; borderline hypertension
stage 2: presence of established obesity related chronic disease
stage 3: end organ damage and myocardial infarction
stage 4: severe disability or death

60
Q

how is body weight assessed

A
  • BMI: kg/m2; generally correlates with degree of body fatness and disease risk
  • no indication about how much weight is at and where its located and not appropriate for athletes, pregnant women, ppl 65+

<18.5 = underweight
18.5-24.9 = normal
25-29.9 = overweight

20-34.9 = obese class 1
35-39.9 = obese class 2
>40 = obese class 3

waist circumference: reflects the amount of visceral fatness
> than 102 cm for men and 88 cm for women increased risk of heart problems

disease risk profile states that the more risk factors and the greater the obesity = greater risk

61
Q

weight bias

A

-‘ve attitudes and views about obesity and ppl with obesity

62
Q

weight stigma

A

social stereotypes about obesity

63
Q

weight discrimination

A

when bias and stigma is acted on and you treat ppl with obesity unfairly

64
Q

3500 kcal =

A

1 pound of fat

65
Q

weight maintenance

A

energy in = energy output

66
Q

basal metabolism

A

sum total of energy expanded on all involuntary activities needed to live

67
Q

basal metabolic rate

A

the rate at which the body uses energy to support its basal metabolism
- its higher in younger, taller, growing, men ppl and ppl with more lean muscle mass
- its lower in older ppl, fasting ppl, ppl with undernutrition and hypothyroidism

68
Q

hunger

A

unpleasant sensation that signals we need food

69
Q

appetite

A

psychological desire to eat and can occur without hunger

70
Q

satiation

A

perception of fullness that builds throughout a meal and tells us to stop eating

71
Q

saiety

A

the feeling of fullness that lingers between meals
- leptin is the saiety hormone produced by adipose tissue
- sensory specific satiety is the concept that we tend to get bored of food as we eat

72
Q

estimating energy requirements

A
  • males: kg body weight x24 = kcal/day
  • females: kg body weight x22 = kcal/day
  • these equations often include, sex, age, physical activity, body size, and weight
73
Q

how the body loses and gains weight

A
  • slight or rapid change in body weight may not indicate a change in body fat, it can reflect a change in body fluid content
  • too lose weight, energy in must be < than energy out
74
Q

balanced diet will use its fat stores =

A

gradual weight loss

75
Q

3 pillars to support medical nutrition therapy and physical activity

A
  • psychological intervention
  • pharmacotherapy; tends to be underused (sibutramine no longer allowed, xenical/orlistat, saxenda/liraglutide, contrave, wegory)
  • surgery (gastric bonding, gastric bypass, duodenal switch, gastric sleeve)
76
Q

gastric bonding

A

places a band around the lower esophageal sphincter and provides a restrictive method

77
Q

gastric bypass

A

reconfigures the stomach and small intestine and provides and malabsorptive method
- creates small stomach and cuts out intestine
- 4 tbsps eaten/meal

78
Q

duodenal switch

A

more of the small intestine is bypassed, more restrictive and malabsorptive

79
Q

gastric sleeve

A

restrictive approach by removing part of the stomach

80
Q

eating disorders

A

85% start during adolescents
- athletes and dancers are at a higher risk
- female athlete triad; an ultra slim appearance has been desired in some sports
- a person can be affected regardless of gender and size

81
Q

muscle dysmorphia

A

a psychiatric disorder concerning obsession with building body mass

82
Q

anorexia

A

a distorted body image that overestimates body fatness

83
Q

bulimia

A

binge eating and purging

84
Q

binge eating disorder

A

recurrent episodes of eating large quantities of food and experiencing guilt after

85
Q

orthorexia

A

eating only foods regarded as healthy

86
Q

preparing for pregnancy

A
  • placenta is a metabolic active organ - if mothers nutrient stores are inadequate it increases risk of a low birth weight baby
  • infant birth weight is most potent single indicator of an infant’s future health
  • low birth weight is associated with high risk of chronic illness and brain impairments
  • gestational weight gain is important for fetal outcomes
  • a slower weight gain as a sudden large weight gain can cause preeclampsia (a dangerous condition causing edema and hypertension)
87
Q

BMI and recommended weight gain during pregnancy

A
  • underweight = 12.5-18 kg
  • normal = 11.5-16 kg
  • overweight = 7-11.5 kg
  • obese = 5-9 kg
88
Q

What can malnutrition during pregnancy cause

A
  • malnutrition during critical periods can cause heart, lung, and brain defects
  • teen moms are required to gain 15kg
89
Q

development of fetus and amount preg mom has to eat

A

1st trimester = no extra calories/day
2nd trimester = 340 extra calories/day
3rd trimester = 450 extra calories/day

90
Q

nutrients needed during pregnancy

A
  • carbs: to fuel brain and spare ketosis, protein RDA is 25 grams higher/day
  • fat: important for growth and development of the fetus
  • folate: involved in cell reproduction, RDA is 600mg DFE/day
  • vitamin B12
  • magnesium
  • zinc: severe deficiency causes low birthweight
  • iron: during preg iron absorption increases
  • calcium: RDA is same during pregnancy
91
Q

high mercury foods

A

canned albacore tuna, swordfish, tuna steak

92
Q

low mercury foods

A

salmon, trout, sole, pollock, canned light tuna

93
Q

women who are pregnant should obtain how much folate from supplements in addition to eating ______ rich foods

A

400 mcg of folate

94
Q

when preg take a multivitamin with _________ and _________

A

multivitamin with iron and 0.4 mg folic acid

95
Q

smoking and pregnancy

A

toxic to fetus, is linked to SIDs

96
Q

how much caffeine/day during preg

A

300 mg

97
Q

alc and preg

A

should not be consumed as its toxic and affects CNS development

98
Q

morning sickness

A

can occur during anytime in the day and it’s a sign of a healthy preg

99
Q

preg and heartburn

A

caused by the pressure of growing baby and hormones (to help, eat slowly, avoid spice)

100
Q

listeria and preg

A

causes miscarriages, stillbirth, or severe infection

101
Q

preg and single massive dose of vit a

A

has caused birth defects

102
Q

gestational diabetes

A

abnormal glucose tolerance appearing during preg
- risk if 35+, have obesity or pre-diabetes, use corticosteroids
- leads to surgical birth and high infant birth weight
- usually resolves after infant is born

103
Q

how long should u breast feed a baby

A

birth-6 months

104
Q

galactosemia

A

only rare case when an infant can’t tolerate breat milk

105
Q

what vitamin do newborns need

A

vitamin k

106
Q

breastfeeding provides:

A

appropriate nutritional composition, improves cognitive development, and protects against infections

107
Q

breast-fed healthy infants receive a vitamin d supplement of

A

10 mcg

108
Q

breast milk contains

A

alpha lactalbumin and lactoferrin protein

109
Q

during lactation what do breast produce and what does it do

A

columstrum, which contains white blood cells that help newborns prevent infections

110
Q

irons fortified cow’s milk infant formula is-

A

the standard for all infants not exclusively breast-fed

111
Q

infants first food

A
  • prioritize iron rich foods
  • excessive cow’s milk consumption can displace iron-rich food and lead to iron-deficiency/anemia = milk anemia
  • juice and milk should be served in a cup
  • 3.25 milk can be introduced between 9-12 months as it helps with growth
  • do not feed directly from jar to avoid contamination of bacteria
  • do not include foods and added sugar or salt
  • no honey because botulism
  • healthy habits support normal weight as child grows
112
Q

Healthy young child feeding

A
  • 12-24 months diet changes from milk and infant food to adult foods modified
  • calorie needs increase but calories per kg decreases
  • energy can increase and decrease (fluctuating hungar)
  • 1 year olds need 130g of glucose
  • fibre AI for 1-3 is 19g/day
  • fibre AI for 4-8 is 25g/day
  • fibre should be down for picky eaters as it is filling
  • fat AMDR age 1-3 is 30-40%
  • fat AMDR age 4-18 is 25-35%
  • 3.25% milk, avocado, salmon, cheese, nut butters = high nutritious fat foods
  • demand for vitamin and minerals grow w the child (iron needs special attention)
  • limit 3.25% milk to 750ml for 9 months to 2 year old
  • treats should be nutritious
  • government of canada recommends:
  • limit juice, eat together as a family and be a role model
  • the parents eating habits are the single biggest influence on a childs food habits
113
Q

Mealtimes and snacking

A
  • Last years in childhood for the parents to influence the kids food choices
  • many kids like veggies that are mild flavours (carrots corn peas, slightly undercooked, bright colored crunchy
  • small portion of new foods at beginnign of meal
  • do not force, bribe or forbid foods
  • toddlers often go on food jogs
  • parent is responsible for what a child is offered to eat, child decides how much to eat
114
Q

Childhood and teenage years

A
  • tough meat, popcorn,, chips and whole grapes pose a choking risk
  • children can snack so much that they are not hungry at meal time but this is ok if the snacks are nutritious
115
Q

nutrient deficiencies

A
  • children that have physical and behavioural symptoms
  • protein, zinc, vitamin a and iron deiciencies can cause death and stunt growth
  • iron deficiencey causes an energy crisis and changes learning ability
116
Q

food allergies

A

10 most common
- eggs, mustard, wheat, peanuts, tree nuts, seafood, sesame, sulphites, milk, soy
allergy: an immune reaction to a foreign substance
- food allergies can be introduced at 6 months
for diagnosis eliminate suspect foods and introduce one at a time
-anaphylactic shock: a life threatening reaction to an offending substance
-food intolerance: an adverse reaction to a food with unpleasant symptoms but no immune reaction
-food aversion: an intense dislike of a food

117
Q

Teen years

A

-easily fall into irregular eating habits, fast food and quick snacks
- females need more iron to gain lean body mass
- iron deficiency is the most common in adolescent females
- sodium intake of adolescent is associated with a risk of health effects
- calcium needs are high to support bone mass
- adult becomes the gatekeeper by controlling the type of foods in the teens environment but the rest is up to the teens as they make choices

118
Q

breakfast

A
  • nutritious breakfast is a central feature to support health growth and development
  • children that miss it are more likely to be overweight and perform bad in school
  • missing it = missing nutrients
119
Q

Older adults life expectancy

A

the average of years lived by ppl in a given society
- 84 for feamles and 80 for males in canda
-determined by genes and health related behaviours

120
Q

older adult life span

A

max # of years of life attainable by a member of a species
- humans is 130 years
- no diet or supplement has been found to increase longevity
- nutrient needs must be more indevidual with age

121
Q

Energy and Activity

A
  • energy needs decrease with advancing age
  • # of active ceus in each organ decrease
  • decrease in lean body mass
  • reduction in physical activity
  • 5% less energy expended per decade
  • magnitude of declining energy needs is changeable
  • physical activity and a diet rich in phytochemicals helps maintain energy balance
  • involuntary weight loss need to be examined and treated
  • BMI’s for best health and lowest risk o deaht is 25-30 for ppl 70+
    -18.5-24.9 for younger people
122
Q

Physical activity

A

physically active older adults have more flexibility and greater endurance, more lean body mass, a stronger immune system better overall health and ability to live longer
- ppl b5+ should accumulate at least 150 min of moderate to vigorous intensity activity per week

123
Q

Macronutrient needs

A

protein RDA = 0.8g.kg of bodyweight
- too much can damage stressed kidneys
- ppl w chronic constipation may benefit from a fibre rich low fat legumes rather than meat

124
Q

Older adults

A
  • fibre helps prevent constipation
  • soluble fibres can help with blood cholesterol and glucose control
  • most elderly don’t obtain the daily AI of 21+g/day of fibre
  • adequate essential fatty acids support good health
  • limiting trans and saturated fat can help reduce heart disease risks
  • a balanced diet high in vegetables, fruits, whole grains, oil from fish, and low in saturated fat is beneficial for heart health and arthritis pain
125
Q

Vitamin needs

A

Vit a absorption increase with age but RDA is not lowered with age, increased amounts are toxic
- vit d RDA inreases after age 70 because the skin synthesis declines
– everyone over 50 should take a daily 400 ICU supplement
- suffieicne tvit B12, B6 and folate may prevent loss of mental ability
- Diets high in vit C and E may protect against cateracts

126
Q

Mineral needs

A
  • iron deficiency may occur from diminished appetite, poor absorption, chronic blood loss
  • zinc deficiencies are common as many medications interfere with absorption
  • Ca absorption decreases with age
127
Q

Risks

A
  • dehydration risk
  • thirst mechanisms become less sensitive
  • kidneys recapture water loos less efficient
  • worsens constipation
  • thickens mucus in lungs
  • food borne illness risk, weakened immune system, decrease in eyesight and sense of smell
  • hard to read expiry dates
128
Q

Older adults nutrient and drug interaction

A
  • do not occur everytime a person takes a drug
  • foods can enhance delay or prevent a drugs absorption
  • drugs can enhance delay or prevent a nutrients absorption
  • dairy and calcium fortified juices can interfere with antibiotic absorption
  • weak links b/w nutrition and alzheimer’s, abnormal deterioration of brain areas that coordinate memory
    – mediterranean diet and fish oils are benficial
    – important to prevent weight loss
129
Q

Malnutrition in hospitals

A
  • malnourished patients have longer hospital stays, increased morbidity and morality with decreased quality of life
  • CNST is used to asses nutrution risks upon admission
    – “have you lost weight in the past 6 months without trying to and have you been eating less than usual for more than 1 week”
    – 2 yes = nutrition risk
    IOSS I
    –minced and moist can be eaten w fork or spoon and small lumps easy to squish
  • pureed texture or extremely thick is eaten with a spoon and no chewing
  • mildly thick is sippable but slow
  • Enteral nutrition/tube feeding delivers enternal products into functinoing GI tract and is used when a person cant eat enough due to illness or appetite
    – short term = NG, NJ tube
    – Longer term = G, J, GJ tube
  • paraenteral nutrition is given through the vein and used when enteral tubes are not an option
    – used for impaired absorption or loss of nutrients

NURS 100 (8 decks)

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