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ATI-Review Modules > Sources of Nutrition (Nutrition Ch 1) > Flashcards

Sources of Nutrition (Nutrition Ch 1) Flashcards

1
Q

Carbohydrates

A
  • organic compounds composed of carbon, hydrogen, and oxygen (CHO)
  • main function: provide energy for the body
  • ave. min. amount to fuel the brain = 130 g/day
  • median intake for men = 200-330 g/day
  • median intake for women = 180-230 g/day
  • acceptable macronutrient distribution range for carbs is 45-65% of calories
  • provide energy for cellular work and help regulate protein and fat metabolism
  • essential for normal cardiac and CNS functioning
  • provide 4 cal/g of energy
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2
Q

3 types of carbohydrates

A
  • classified according to # of saccharide units making up their structure
    1) monosaccharides: simple carbs (glucose, fructose)
    2) disaccharides: simple carbs (sucrose, lactose)
    3) polysaccharides: complex carbs (starch, fiber, glycogen)
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3
Q

Complex carbohydrates

A

-as they are ingested and broken down, they are easily absorbed in the intestine and bloodstream where they are stored in the liver and muscles for energy needs.

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4
Q

Glycogen

A
  • the stored carbohydrate energy source found in the liver and muscles.
  • vital source of backup energy
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5
Q

Fiber

A
  • categorized as carbohydrate, but does not yield energy for the body
  • it is the substance in plant foods that is indigestible (pectin, gum, cellulose, and mucilage)
  • important for proper bowel elimination–adds bulk to feces and stimulates peristalsis to ease elimination
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6
Q

Monosaccharides

A
  • glucose (corn syrup)
  • fructose (fruits)
  • galactose (milk sugar broken down)

*basic energy for cells

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7
Q

Disaccharides

A
  • sucrose (table sugar, molasses)
  • lactose (milk sugar)
  • maltose (sweeteners)

*energy, aids calcium and phosphorus absorption (lactose)

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8
Q

Polysaccharides

A
  • starches (grains, legumes, root vegetables)
  • fiber (indigestible plant parts)

*energy storage (starches), digestive aid (fiber)

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9
Q

Proteins

A
  • provided by plant and animal sources
  • formed by linking amino acids in various combinations for specific use by the body
  • many metabolic functions: tissue-building and maintenance, balance of nitrogen and water, backup energy, support of metabolic processes [nitrogen balance, transportation of nutrients, other vital substances], support of immune system
  • provide 4 cal/g of energy
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10
Q

3 types of proteins

A

1) complete: generally obtained from animal sources, contain all 9 essential amino acids
2) incomplete: generally from plants (grains, nuts, legumes, vegetables, fruits), DO NOT contain all the essential amino acids
3) complementary: those food sources, when eaten together, provide all essential amino acids

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11
Q

3 main factors influence the body’s requirements for protein:

A

1) tissue growth needs
2) quality of the dietary protein
3) added needs due to illness

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12
Q

Recommended dietary requirement of protein for adults

A

-10% of intake, or 46 g/day for women and 56 g/day for men

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13
Q

Lipids (sources)

A
  • dark meat
  • poultry skin
  • dairy foods
  • added oils (margarine, butter, shortening, oils, lard)
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14
Q

Fat

A
  • essential nutrient for the body
  • serves as concentrated form of energy for body (2nd to carbs)
  • supplies important tissue needs (hormone production, structural material for cell walls, protective padding for vital organs, insulation to maintain body temp, covering for nerve fibers, aids in absorption of fat-soluble vitamins)
  • no more than 20-35% of total calories should come from fat (10% or less from saturated fat sources)
  • *exception = children < 2 yrs, need higher amount of fat to develop brain tissue
  • **provide 9 cal/g of energy
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15
Q

Categories of fat

A

1) triglycerides
2) phospholipids
3) sterols
4) saturated fats
5) unsaturated fats
6) polyunsaturated fats
7) essential fatty acids

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16
Q

Triglycerides

A
  • primary form of fat in food
  • combine with glycerol to supply energy to the body
  • allow fat-soluble vitamin transport
  • form adipose tissue that protects the body
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17
Q

Phospholipids

A
  • derived from triglycerides

- important to cell membrane structure

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18
Q

Sterols (cholesterol)

A
  • necessary for cell membrane stability and production of certain hormones and bile salts for digestion
  • if consumed in excess, it can build up in tissues and cause congestion, increasing risk of CV disease
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19
Q

Saturated fats

A

-animal origin

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20
Q

Unsaturated fats

A
  • usually from plant sources

- help reduce health risks (except coconut and palm oil)

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21
Q

Essential fatty acids

A
  • made from broken down fats
  • must be supplied by the diet
  • omega-3 and omega-6
  • used to support blood clotting, blood pressure, inflammatory responses, and many other metabolic processes
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22
Q

Lipid metabolism

A
  • majority occurs after fat reaches small intestine, where the gallbladder secretes concentrated bile and acts as an emulsifier to break fat into smaller particles.
  • at the same time, the pancreas secretes pancreatic lipase, which breaks down fat.
  • small intestine secretes an enzyme for further breakdown
  • muscles, liver, and adipose tissue cause the release of fatty acids
  • liver produces lipoproteins to carry lipids
23
Q

3 types of lipoproteins

A

1) very-low-density lipoproteins (VLDL): carry triglycerides to the tissues
2) low-density lipoproteins (LDL): carry cholesterol to the tissues
3) high-density lipoproteins (HDL): remove excess cholesterol from the tissues (“good” cholesterol)

24
Q

Vitamins

A
  • organic substances required for many enzymatic reactions
  • main function: to be a catalyst for metabolic functions and chemical reactions
  • 13 essential vitamins
  • yield no usable energy for the body
25
Q

2 classes of vitamins

A

1) water-soluble: vitamins C and B-complex

2) fat-soluble: vitamins A, D, E, and K

26
Q

Vitamin C

ascorbic acid

A
  • aids in tissue building and metabolic reactions (wound and fraction healing, collagen formation, adrenaline production, iron absorption, conversion of folic acid, cellular adhesion).
  • found in citrus fruits (oranges, lemons), tomatoes, peppers, green leafy vegetables, and strawberries
  • stress and illness increase need for vitamin C
  • deficiency = scurvy (a hemorrhagic disease w/ diffuse tissue bleeding), decreased iron absorption, bleeding gums
27
Q

Thiamin (B1)

A
  • necessary for proper digestion, peristalsis, and providing energy to the smooth muscles, glands, the CNS, and blood vessels
  • sources = meats, grains, legumes
  • deficiency = beriberi, altered digestion, CNS and CV problems
28
Q

Riboflavin (B2)

A
  • required for growth and tissue healing
  • sources = milk, meats, and green leafy vegetables
  • deficiency = cheilosis (manifestations include scales and cracks on lips and mouth), smooth/swollen red tongue, and dermatitis particularly in skin folds
29
Q

Niacin (B3)

A
  • aids in metabolism of fats, glucose, and alcohol
  • sources = beef liver, nuts, legumes, whole grain and enriched breads and cereals
  • deficiency = pellagra (manifestations include sun-sensitive skin lesions, GI and CNS findings), dementia
30
Q

Pantothenic acid (B5)

A

-involved in biological reactions (energy production, catabolism, and synthesis of fatty acids, phospholipids, cholesterol, steroid hormones, the neurotransmitter acetylcholine)
-sources = organ meats (liver, kidney), egg yolk, avocados, cashew nuts and peanuts, brown rice, soy, lentils, broccoli, and milk
-deficiency = anemia and CNS changes
(though unlikely due to the diverse availability in foods)

31
Q

Pyridoxine (B6)

A

-needed for cellular function and synthesis of hemoglobin, neurotransmitters, and niacin
-sources = organ meats, grains
(high intake of supplements may cause sensory neuropathy)
-deficiency = anemia, CNS hyper-irritability, dermatitis

32
Q

Biotin

A
  • serves as a coenzyme used in fatty acid synthesis, amino acid metabolism, and formation of glucose
  • sources = eggs, milk, dark green vegetables
  • deficiency is rare, but results in neurological findings (depression, fatigue) and rashes on the skin
33
Q

Folate

A
  • folic acid = synthetic form
  • required for hemoglobin and amino acid synthesis, cellular reproduction, and prevention of neural tube defects in utero
  • sources = liver, green leafy vegetables, grains, legumes
  • deficiency = megaoloblastic anemia, CNS disturbances, and fetal neural tube defects (spina bifida and anencephaly)
34
Q

Cobalamin (B12)

A
  • necessary for the production of RBCs
  • sources = organ meats, shellfish, and fortified grains
  • deficiency = pernicious anemia (seen mostly in strict vegetarians), GI findings, and poor muscle coordination
35
Q

Fat-soluble vitamins

A
  • have the possibility for toxicity because they can be stored in the body for long periods of time
  • absorption is depended on the body’s ability to absorb dietary fat
36
Q

Vitamin A

retinol, beta-carotene

A
  • contributes to vision health, tissue strength and growth, and embryonic development
  • some have teratogenic effects, care when administered to pregnant clients
  • sources = fish liver oils, egg yolks, butter, cream, dark yellow/orange fruits and vegetables (carrots, yams, apricots, squash, cantaloupe)
  • deficiency = vision changes, xerophthalmia (dryness and thickening of conjunctiva), and changes in epithelial cells (especially mouth and vaginal mucosa)
37
Q

Vitamin D (calciferol)

A

-assists in utilization of calcium and phosphorus; aids in skin repair
-can be used preventively for immune function
-sunlight enables body to synthesize vitamin D
-sources = fortified milk, cod liver oil, eggs
-deficiency = bone demineralization
extreme deficiency = rickets

38
Q

Vitamin E (tocopherol)

A
  • antioxidant that helps to preserve muscles and RBCs, and maintains myelin sheath that insulates nerve cells
  • sources = vegetable oils and certain nuts
  • deficiency = hemolytic anemia and affects the nerve fibers that influence walking and vision
39
Q

Vitamin K (menaquinone, phylloquinone)

A
  • assists in blood clotting; aids in bone metabolism
  • sources = green leafy vegetables (spinach, broccoli, cabbage), eggs, liver
  • deficiency = increased bleeding times
  • used as an antidote for excess anticoagulants (warfarin [Coumadin])
40
Q

2 categories of minerals

A

1) MAJOR: occur in large amounts in the body

2) TRACE: (micronutrients) are required by the body in amounts of < 100 mg/day

41
Q

7 MAJOR minerals

A

1) calcium
2) phosphorus
3) sodium
4) potassium
5) magnesium
6) chloride
7) sulfur

42
Q

10 TRACE minerals

A

1) iron
2) iodine
3) zinc
4) copper
5) manganese
6) chromium
7) cobalt
8) selenium
9) molybdenum
10) fluoride

43
Q

Electrolytes

A

-electrically charged minerals that cause physiological reactions that maintain homeostasis

44
Q

Sodium

Na

A
  • maintains fluid volume, allows muscle contractions, CV support
  • major sources = table salt, added salts, processed foods, butter
  • findings of deficiency = muscle cramping, cardiac changes
  • findings of excess = fluid retention, hypertension, CVA
  • nursing implications = monitor ECG, edema, and BP
45
Q

Potassium

K

A
  • maintains fluid volume inside/outside cells, muscle action, BP, CV support
  • major sources = oranges, dried fruits, tomatoes, avocados, dried peas, meats, broccoli, bananas
  • findings of deficiency = dysrhythmias, muscle cramps, confusion
  • findings of excess = dysrhythmias (caused by supplements, potassium-sparing diuretics, ACE inhibitors, inadequate kidney function, diabetes)
  • nursing implications = monitor ECG and muscle tone. PO tabs irritate the GI system–give w/ meals
46
Q

Chloride

Cl

A
  • bonds to other minerals (esp. Na) to facilitate cellular actions and reactions, fluid balance
  • major sources = table salt
  • findings of deficiency = rare
  • findings of excess = in concert w/ Na, results in high BP
  • nursing implications = monitor Na levels
47
Q

Calcium

Ca

A
  • bones/teeth, CV support, blood clotting, nerve transmission
  • major sources = dairy, broccoli, kale, grains, egg yolks
  • findings of deficiency = osteoporosis, tetany, Chvostek’s and Trousseau’s signs, ECG changes
  • findings of excess = constipation, kidney stones
  • nursing implications = monitor ECG and muscle tone. GIve PO tabs w/ vitamin D
48
Q

Magnesium

Mg

A
  • bone nourishment, catalyst for many enzyme reactions, nerve/muscle function, CV support
  • major sources = green leafy vegetables, nuts, grains, meat, milk
  • findings of deficiency = weakness, dysrhythmias, tetany, seizure, reduced blood clotting, eclampsia
  • findings of excess = diarrhea, kidney stones, decreased muscle control, CV changes
  • nursing implications = incompatible w/ some antibiotics. Give PO, 2 hr apart
49
Q

Phosphorus

P

A
  • energy transfer of RNA/DNA, acid-base balance, bone and teeth formation
  • major sources = dairy, peas, soft drinks, meat, eggs, some grains
  • findings of deficiency = Ca level changes, muscle weakness
  • findings of excess = skeletal porosity, decreased Ca levels, must stay in balance w/ Ca
  • nursing implications = evaluate use of antacids (note type) and use of alcohol
50
Q

Sulfur

S

A
  • component of vitamin structure, by-product of protein metabolism
  • major sources = dried fruits (dates, raisins, apples), meats, red and white wines
  • findings of deficiency = only seen in severe protein malnourishment, found in all protein-containing foods
  • findings of excess = toxicity has a very low risk
  • nursing implications = sulfur levels are not usually monitored
51
Q

Iodine

A
  • used for synthesis of thyroxine (thyroid hormone that helps regulate metabolism)
  • taken up by thyroid–when lacking, thyroid gland enlarges, creating a goiter
  • content in grown food sources depend on soil; seafood; U.S. table salt fortified w/ iodine
  • RDA is 100-150 mcg for adults
52
Q

Iron

A
  • responsible for hemoglobin formation/function, cellular oxidation of glucose, antibody production, and collagen synthesis
  • body “scavenges” unused iron from dying RBCs and stores for later use
  • food sources = organ meats, egg yolks, whole grains, green leafy vegetables
  • vitamin C increases absorption
  • supplements may cause constipation, nausea, vomiting, diarrhea, and teeth discoloration (liquid form)
  • take w/ food to avoid GI upset–nurses encourage fresh fruits, vegetables, and high-fiber diet
  • IM injections are caustic to tissues—must be administered in Z-track method
  • those w/ greatest need = newborns who are not breastfed and females during menstruating years
53
Q

Fluoride

A
  • forms bond w/ Ca and accumulates in calcified body tissue (bone and teeth)
  • water w/ added fluoride protects against dental cavities
54
Q

Water

A
  • makes up largest portion of our total body weight and is crucial for all fluid and cellular functions
  • to maintain a balance between I and O, intake should approximate output. Minimum daily total O in healthy adults = 1,500 mL. (thus min daily water needed is 1,500 mL)
  • under normal conditions, recommended adult fluid intake is 3-4 L/day Men and 2-3 L/day Women. (half should be from water)
  • additional hydration may be needed for athletes, persons w/ fever/illness (vomiting, diarrhea), and those in hot climate conditions
  • young children & adults dehydrate more rapidly
  • water leaves body by kidneys, skin, lungs, feces w/ greatest elimination through kidneys
  • assessment for proper hydration = skin turgor, mental status, orthostatic BP, urine output and concentration, moistness of mucous membranes
  • thirst = late sign of need for hydration

ATI-Review Modules (16 decks)

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