Supporting Nutrition Flashcards
1
Q
Proper nutrition + physical activity can:
A
- potential prevention of some disease
- reduction in the risk for developing others
- increase feelings of wellbeing
2
Q
BMI <18.5
A
underweight
3
Q
BMI 18.5-24.9
A
normal
4
Q
BMI 30-34.9
A
obese (class 1)
5
Q
BMI 25.0-29.9
A
overweight
6
Q
BMI 35-39.9
A
Obese (class 2)
7
Q
BMI >40
A
Obese (class 3/”morbidly obese)
8
Q
waist: hip ration
A
- when the waist measurement is close to the same as the hip measurement, there is a higher risk of disease
- differences in ratio exist between men and women
- risk to health is greater in women if waist measures above 35 inches and above 40 inches for men
9
Q
Apple shaped people
A
greater risk to health as fat is stored around organs (deep fat)
- “pear” shape the hat is not stored in the organs; stored in the hips
10
Q
positive energy balance occurs when
A
caloric intake is greater than caloric output
11
Q
over time, calries consumed in excess contribute to
A
weight gain
12
Q
one pound of fat is equivalent to ______ calories
A
3500
13
Q
an extra 500 calories per day per week can result in
A
weight gain of 1 pound per week
14
Q
reducing the intake of 500 calories a day for a week can result in
A
1 pound of weight loss
15
Q
Nutrition during growth and development for infants through school aged children
A
- breastfeeding
- formula
- introduction to solid food
- childhood obesity
16
Q
nutrition fro growth and development through adolescents
A
- nutritional deficiencies
- eating disorders
- physical activity
- obesity
17
Q
nutrtion through growth and development of young and middle-aged adults
A
- obesity
- pregnancy
- lactation
- lifestyle
18
Q
nutrition during growth and development of older persons
A
- nutritional deficenies
- overall health status
- dehydration risk
- limitation in income and acess to food
- therapeutic diets
19
Q
Age related gastrointestinal changes that can affect digestion of food and maintenance of nutrition
A
- changes in teeth and gums
- reduced salivary production
- atrophy or oral mucosla epithelial cells
- increased taste threshold
- decreased thirst sensation
- reduced gag reflex, and decreased esophageal and colonic peristalsis
20
Q
what factors can effect older adults nutrition
A
- cognitive impairments (delirium, dementia, depression)
- presences of contributing medical factors (diabetes, heart failure and disease, lung disease, Gi disorders)- medications and their adverse effects (Anorexia, Xerostomia, Early satiety, impaired smell and taste preception)
21
Q
Xerostomia
A
servere dryness of the mouth
22
Q
Alternate food patterns can be based on:
A
- religion, cultural backgroud, ethics, health benefits, preference
- cultural meaning of food
- “hot” and “cold” foods
- vegetarian diet
- vegan diet
23
Q
what are the essential nutrients and important minerals
A
- carbohydrates
- fiber
- fat
- protein
- sodium
- vitamin D
- Calcium
- iron
24
Q
Simple carbohydrates
A
- monosaccarides
- disaccharides
- quickly released into the bloodstream apon digestion
25
Complex carbohydrates
- polysaccarides (glucose, glycogen, fibre)
- are not too sweet because molecules are too large for the tongues taste bud receptors for sweetness
26
Glucose metabolism
- provides energy for the cell
- nurns moreefficently and more completely than protein or fat
- required for brain, skeletal muscle, and blood cell function
27
what is a nutritional tool for glucose metabolism
Glycemic Index
28
Glycemic index purpose
helpful for choosing healthy foods when diabetic
29
Examples of whole grains (best choice)
- oatmeal
- brown rice
- popcorn
- ingredients in blood and cereal goods
30
Example of refined grains (most of bran removed-less ideal)
- cream of wheat
- products made with enriched white/wheat flour
- white rice
31
soluble carbohydrates
- dissolves in water; protects from certain diseases such as cardivascular disease by blocking absorption of cholesterol
- provides feeling of fullness
- barley, legumes, oats, bran, vegitables
32
insoluble carbohydrates
-non digestable
- does not dissolve in water
- aids in elimination of waste
- bran, vegetables, fruits
33
starchy vegetables
- corn
- legumes
- peas
- potatoes / sweat potatoes
- squash
34
non starchy vegetables
- asparagus
- bean sprouts
- broccoli
- carrots
- green beans
35
Milk and dairy
- more calories from carbohydrates than protein (caloric dense nutrient)
- important source of Vit. D
- fat serves as fuel that supplies energy, cushions vital organs, lubricates body tissue, insulates, and protects cell membranes
36
TRANS fats
- not good for you; best avoided or limited
- prepared foods, snack foods, hard "stick' margrines or lard
37
SATURATED fats
- best in small quantities
- animal fat products like dairy (cream cheese)
38
UNSATURATED fats
- best choice
- avocado, nuts, olive oil, canola oil
39
what type of fat does meat have
both saturated and unsaturated fats
40
Foods with high density lipoproteins (HDL)
- olive oil / canola oil / avocado / canola oil
- corn / sybeans
- fish
- flax/nus/chia seeds
- whole grains
- high fibre fruit
- lean meat (turkey/chicken)
41
foods with low density lipoproteins (LDL)
- red meats
- whole dairy products
- egg yolks
- coconut oil / palm oil
- butter / margrine
42
rule for cholesterol
keep LDL low
keep HDL high
43
Nitrogen balance
input and output of nitrogen are equal (normal body condtioions)
44
Positive nitrogen balance
- when intake of nitrogen exceeds output
- required for growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing
45
Negative nitrogen balance
- occurs when the body loses more nitrogen than it gains
- severe infections, burns, large wounds, fever, starvation, head injury, and trauma
- Nitrogen containing body fluids through urine, feces, sweat, bleeding or vomiting
46
protein
nitrogen balance
47
Vitamins
- body is unable to synthesize most vitamins in the required amounts and depends on dietary intake
48
fat solable vitamins
A,D,E,K
49
water soluable vitamins
C,B
- not stored in the body
50
Why is vitamin D important
- ingestiable and synthesized with sunlight
- supplements should start at birth
- protection from certain diseases (rickets/cancer)
- potential role in MS
- take with calcium to decrease the risk of osteoporosis
51
Calcium
- absorption decreases with age (osteoporosis)
52
Osteoporosis
- brittle bones
- common in older age
- more common in men than women
- menopause plays a role in losing calcium
53
iron is found in
- red meat, pork, poultry
- seafooods
- beans, peas
- dark leafy green vegatables
- dried fruit
- iron fortified cereals, pasta, bread
54
iron supplements effect
- causes feces to turn black
- constipation is a common side effect
55
too much sodium in the body leads to
- high blood pressure
- risk for stroke
- heart disease
- kidney disease
- osteoporosis
- stomach cancer
56
what is the average canadians sodium intake
3400mg
- which is too much
57
examples of high salt foods
- Delicatessens meats (ham, salami, prosciutto)
- breakfast cereals
- tomato sause
- soy sauce and asian stir fry sauces
- vegetable or meat stocks
- canned vegetable's and legumes
- pasta sauce
- bread
- baked goods
- soup
- cheese
- frozen meals
- instant noodles
58
low sodium and high potassium cause
reduction of high blood pressure risk
59
adequate calcium and vitamin D cause
reduction in the risk of osteoarthritis
60
low saturated fat and low trans fat intake cause
reduction in the risk of heart disease
61
rich vegetable and fruit consumption cause
reduction in the risk of some types of cancers
62
3 nutrition resources
- Canada food guide
- DASH Diet
- mediterranean diet
63
after feeding a patient
- keep patient upright for 30 mins
- check for "pocketing" of food in the cheeks
- note and document the intake of any solids or liquids
- identify preferred food
- note and document any complications with swallowing
- preform oral hygiene
64
before feeding a patient
- asses aspiration
- patient sits as upright as possible
- head tilted forward
- glasses on, hearing aids in, dentures in
- protect clothing and bedding if necessary
65
during feeding
- small bites
- allow fluid in between bites (if allowed)
- give enough time to chew
- observe swallowing ability
- stay in patient line of sight at eye level
- place food in line of vision
- avoid asking questions where the patient feels that must talk
- have patients
66
Subjective data
- history of unintentional weight loss of more than 5-10% in a month
- change in appetite
- change in SDOH
- specialized/recommended data
- normal eating patterns/changes in normal eating patterns
- food preferences
- food allergies
- knowledge of nutrition
- nutritional screening tools
67
objective data
- body weight and height
- BMI
- laboratory test (blood work)
- clinical observations and physical examinations
68
nursing interventions
- measure weight daily
- request dietician to see patient
- preform daily calorie counts
- encourage friends/family to bring in foods the patient likes
- supervise consumption at meal and snack times, offering encouragement
- ambulate patient to stimulate appetite
- encourage water intake
69
examples of clear fluids
- water
- broth
- coffee
- tea
- carbonated beverages
- clear fruit juices
- gelatin
- popsicles
70
full fluid examples
- smooth textured dairy products
- custards
- refined cooked cereals
- vegtable juices
- all fruit juices
