Tissue Integrity & Nutrition; nutrition Flashcards

Question

which carbs: cookies, pastas, pop, gummies

Answer 1

simple carbs

Answer 2

low glycemic index soluble fiber starch

Answer 3

complex carb fiber starch

Answer 4

soda, cakes and pastries, white breads, breakfast cereal, fruit juice. simple sugars are in fruits as well. - apples (fructose)

Answer 5

some have more starch (potatoes, banans) than others (green veggies - lettuce, peas, squash) some are soluble (apples, pears, carrots) and some are insoluble (carrots, peppers, cucumber) fibres carrots are both

Answer 6

a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels. high = quick, low = slow

Answer 7

absorbs water and turns to gel, helps with blood sugars and cholesterol. bran, barely, nut, seeds, beeans, lentils, peas and some fruits and veggies.

Answer 8

adds bulk to stool and can help it to pass, helps with constipatoin whole grains, vegetables, wheat brain

Answer 9

food with a low glycemic index = better blood sugar control

Answer 10

insoluble - will help push through and move guts

Answer 11

soluble as it will pull in the water

Answer 12

Tissue growth, maintenance and repair! Needed for building blocks, assist with many processes within the body. Blood pressure, healing, growth and development - we need MORE when we are healing. needed for low albumin, hemoglobin and zinc - helps to form collagen (also needs vit c), zinc helps with collagen and epithelialization. * essential and nonessential amino acids * complete (animal) vs. incomplete protein (plant) * nitrogen balance

Answer 13

you can eat diff **complementary proteins** within a day to make incomplete proteins complete **a negative protein balance** occurs from lack of protein in the body due to decreased intake, injury (burn, trauma), fever, starvation, infection. immobility readings - decreased appetite from immobility and metabolic change, increasing protein breakdown

Answer 14

essential amino acids = 9 of them and we need to **eat** them non essential = synthesized in our body complete (usually animals) = has all 9 essential amino acids. (e.g. milk, eggs, chicken, pig, soybeans, buckwheat, quinoa_ incomplete (plant food) = they are low or lacking in one or more of the amino aics we need to build cells. Can be mixed together to make a complete protein (e.g. cereal, legumes, veggies)

Answer 15

healthy adults usually maintain constant lean body mass and netiher accumulate protein nor lose protein mass. since their combined nitrogen intake (mainly as protein) more or less equals their nitrogen losses, they are said to be in nitrogen balance. too little is often due to intake, injury such as a burn/ head injury/ trauma or fever, starvation or infection. nitrogen is utilized same as protein in the body to help with tissue repair, wound healing, growth etc we also have proteins in our bodies that we can sse depleted with malnutrition or with certain diseases and disorders, such as albumin and insulin, immunoglobins

Answer 16

protein is spread as an energy source when carbs are sufficient. * 4 pressure injury * malnutrition Increasing protein demand - PI, malnutrition with less protein we have issues with muslce wasting as the body steals energy from the muscles, our immune system is also impacted as antibody production is impacted. inflammatory response caused by the PI further increases this as the body is breaking down more proteins. Low protein leads to low albumin which can cause edema (swelling)

Answer 17

* COPD exacerbation * fatigue and dyspnea * BMI is 18 * unintentional weight loss of 10 lbs over the past month COPD: leads to increased WOB (work of breathing) = more energy expenditures Respiratory distress: decreased appetite and limited physical activity, further contributing to the negative nitrogen balance by reducing food intake and muscle use. Compromised respiratory function limits her ability to engage in ADLs, including eating, but it can also affect nutrient absorption. Reduced oxygenation may impair the absorption of nutrients in the gastrointestinal tract, exacerbating malnutrition and impacting the body's ability to use proteins efficiently. Weight loss and low BMI- Normal BMI is under 25 but under 18.5 is underweight. Overweight 25-30, over 30=obese. Malnutrition, characterized by an inadequate intake of essential nutrients, including proteins, directly contributes to negative nitrogen balance. Low BMI and unintentional weight loss suggest a deficiency in protein and other essential nutrients necessary for cellular repair, immune function, and overall health. Inflammatory response- In COPD exacerbation, the inflammatory response is heightened. Chronic inflammation triggers the release of cytokines, which can accelerate the breakdown of proteins and increase the body's nitrogen losses. The persistent inflammatory state further contributes to muscle wasting and compromises the patient's ability to maintain a positive nitrogen balance The impaired protein synthesis negatively impacts the body's ability to recover from illness, maintain muscle mass, and resist infection. The body will choose energy over tissue repair.

Answer 18

infection, burn, fever, starvation, head injury, trauma

Answer 19

- urine (increased with acute kidney failure) - feces (protein losing enterpathy - compromised gastrointestinal (GI) mucosa as a result of GI mucosal diseases, GI tract infections, as well as from disruptions of venous and lymphatic outflow), diarrhear - sweat, bleeding, vomitting

Answer 20

makes energy, fat cushions organs, lubricate body tissues, insulates and protext cell membranes monosaturated fats (such as olive oil, nuts and seeds) polyunsaturated fats high triglycerides saturated fatty acids unsaturated fatty acids trans fats

Answer 21

(such as olive oil, nuts and seeds) plant based fats - are good fats and can help lower risk of heart diease

Answer 22

the good fats (omega-3 fatty acids for example) they need to be eaten, aer good for heart health, muscle movement, blood clotting. fatty fish-tuna flaxseed, oyster are some examples.

Answer 23

contribute to atherosclerosis "hardening of the artries", especially when LDLs are also high - this increases risk of MI, stroke.

Answer 24

tend to be **solid at room temperature** and from animal sources, while unsaturated fats are usually liquid and from plant sources fats that are tightly packed with no double bonds between the fatty acids = saturated fats ex) fatty pieces of meat such as beef and lamb, some pork and chicken products, dairy prducts including cream, whole milk, butter, shortening, and cheese, coconut and palm oils. * monounsaturated fat: * polyunsaturated fats:

Answer 25

monounsaturated fats: plant-based monounsaturated fats may help lower your risk for cardiovascular disease and overall mortality - olive oil, peanut oil, avocados, most nuts, most seeds Polyunsatured fats: help with muscle movement and blood clotting. Since your body doesn’t make this type of fat, you have to get it through your diet. Polyunsaturated fats = omega-3 and omega-6 fatty acids. Omega-3 fatty acids = heart health. - fatty fish, such as sardines, tuna, salmon, trout, mackerel, and herring ground flax and flaxseed oil, soybeans, oysters, walnuts, sunflower seeds, chia seeds, hemp seeds

Answer 26

- used to extend the shelf life of processed foods - no longer recognized as safe by the FDA 1) natrually occurring and 2) artificial trans fats 1) occuring trans fats are porduced in the gut of some animals are foods made from these animals (e.g., milk and meat products) may contain quantities of these fats 2) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid The primary dietary source for trans fats in processed food is “partially hydrogenated oils." Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.

Answer 27

Cholesterol is a waxy substance. It’s not inherently “bad.” Your body needs it to build cells and make vitamins and other hormones. But too much cholesterol can pose a problem. Two sources: Liver (regulates and produces) and Food (animal products including milk). Saturated fat can contribute to cholesterol High cholesterol contributes to a higher risk of cardiovascular diseases, such as heart disease and stroke. That’s why it’s important to have your cholesterol tested, so you can know your levels. The two types of cholesterol are: LDL cholesterol, which is bad, and HDL, which is good. Too much of the bad kind, or not enough of the good kind, increases the risk cholesterol will slowly build up in the inner walls of the arteries that feed the heart and brain. consider quality fats vs fats that increase risk factors. Think of cholesterol and heart disease with too much of the bad fats. LDL: bad cholesterol “little devils” brings cholesterol to arteries. Trans fats AKA artificial fats raise the LDLs. Example: partially hydrogenated oils. HDL: good cholesterol- rids body of cholesterol. While it’s clear that saturated fats raise blood lipids, including low-density lipoprotein (LDL) cholesterol levels and certain other heart disease risk factors, such as inflammation, it’s unclear whether saturated fats directly increase the risk for heart disease.

Answer 28

the most common type of fat in the body. They store excess energy from your diet. A high triglyceride level combined with high LDL (bad) cholesterol or low HDL (good) cholesterol is linked with fatty buildups within the artery walls, which increases the risk of heart attack and stroke. (Extremely high triglycerides can also cause acute inflammation of the pancreas (pancreatitis).)

Answer 29

high triglycerides correlated to elevated LDL and increased risks

Answer 30

Type 2 diabetes or prediabetes Metabolic syndrome — a condition when high blood pressure, obesity and high blood sugar occur together, increasing your risk of heart disease Low levels of thyroid hormones (hypothyroidism) Certain rare genetic conditions that affect how your body converts fat to energy

Answer 31

cells depend on a fluid environment body temp solvent most adults need 3L/ day (60-70% water body weight) important for.. Cellular functioning, Temp: sweating, Solvent: for salt, nutrients, electrolytes and to carry away wastes. Transports proteins (aquaporins), Water protects our tissue, cushions joints and helps muscles to work properly. It also removes waste products (GI and GU systems)

Answer 32

helps with absorption of nutrients by dissolving them to be absorbed into the blood stream and to keep stools soft.

Answer 33

Dehydration impacts cells in the brain and can cause trouble concentrating and confusion. It also helps to maintain BP which in-turn also ensures appropriate pressure for renal functioning and waste elimination. Water moves freely between membranes and is often needed for protein transport.

Answer 34

GAIN: intake of actual water or foods with water in them, intravenous fluids LOSS: also if there are wounds, burns, any tubes or drains How much urine should healthy kidneys produce per day? Keep your kidneys well hydrated and healthy. Some of this water is reabsorbed so do not think you have to drink that much! We urinate 1-2L/day.

Answer 35

essential to metabolism antioxidants fat-soluble (A, D, E, K) water soluble (B & C)

Answer 36

A: vision, maintains immune system, cell regrowth, hair growth (liver, fish liver oil, butter) D: bone health and immune system (sunlight, fish, fish oil, mushrooms, may be added) E: antioxidant - protects from free radicles and premtaure ageing; protects fatty acids from radicles - high amount can be a blood thinner (vegetable oil, seeds, nuts) K: blood clotting, supports bone health and CVS health (leafy greens and small mount in egg yolks, butter and liver)`

Answer 37

* derived from the water components of blood * distributd throughout water compartments of the body * not stored- excreted with concentration becomes too high Vitamin B: needed to produce energy from glucose, amino acids, and fat * Vitamin B6 helps maintain cellular integrity and helps form blood cells * Thiamine (B1) and riboflavin (B2): needed for cross-linking and collagenation, * B12: RBC formation.

Answer 38

they help with digestions of the three major macronutrients (carbs, proteins and fats) - help us to use the energy

Answer 39

catalysts for biochemical reaction 2 types: 1) macrominerals (Ca, Na, K) 2) microminerals (fe, Mg)

Answer 40

K (potassium): heart health - the right levels or it can cause cardiac abnormalities; ECG changes Na (sodium): needed for more than one reason - if it's too low (or high-low is more common) it can cause confusion and delirium, can lead to seizures Ca (calcium): the MSLK system - bone health, muscle contraction, blood clottinga nd some hormones. PTH or parathyroid (calcitonin and calcitrol) - if low PTH tells the body to take it from bones or tells the kidneys and intestines to absorb more

Answer 41

older adults have an increased risk of malnutrition 1) follow nutritional advice that alligns with health status 2) may need more fibre and vitamins 3) changes that occur to the body impact eating 4) social - exonomical challenges 5) change in senses (taste, smell)

Answer 42

depending on co-morbidities or medications otherwise there are no MAJOR dietary requirements are needed with age may need to supplement calcium, vit D and phosphorous (in bones and teeth) changes like tooth loss, impaired sense of taste and smell, decreased saliva and gastric juice secretion can also impact nutrition difficulty chewing, lowered glucose tolerance decreased social interactions, loss of appetitet - loss of smell and taste senses limited income and poor sleeping at night some older people who live alone may not want to cook **think of some of the changes with income, education, functional status, presence of disease, FI changes (gums and teeth, less saliva, less thirst, reduced gag reflex)**