Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NSG 300 > Topic 6: Nutrition > Flashcards

Topic 6: Nutrition Flashcards

1
Q

what is the main source of energy in a diet

A

carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

simple carbohydrates

A

monosaccharides and disaccharides (sugars)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

complex carbohydrates

A

polysaccharides (starches and fibers)
have longer lasting energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

amino acid

A

simplest form of a protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

indispensible amino acids

A

Provided through diet because the body does not make them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

dispensable amino acids

A

The body synthesizes these

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Positive nitrogen balance

A

·when the intake of nitrogen is greater than the output.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Positive nitrogen balance is required for..,

A

growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing. The body uses nitrogen to build, repair, and replace body tissues.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Negative nitrogen balance

A

·occurs when the body loses more nitrogen than it gains (e.g., with infection, burns, fever, starvation, head injury, and trauma).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The increased nitrogen loss is the result of…

A

body tissue destruction or loss of nitrogen-containing body fluids
Nutrition during this period needs to provide nutrients to put patients into positive balance for healing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is the most calorie dense nurtrient

A

fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are chemicals that act as catalysts in biochemical reactions

A

vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

vitamins are

A

organic compounds that are essential to normal metabolism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

water soluble vitamins

A

B complex and vitamin C
absorb easily from the GI tract, they are not stored (urinate out)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

fat soluble vitamins

A

Vitamins A, D, E, K
stored in the fatty compartments of the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

minerals are

A

inorganic elements essential to the body as catalysts in biochemical reactions.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

macrominerals

A

any of the minerals that people require daily in amounts over 100 mg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

microminerals/ trace elements

A

any of the minerals that people require daily in amounts less than 100 mg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Enzymes

A

the protein like substances that act as catalysts to speed up chemical reactions. They are an essential part of the chemistry of digestion.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Ptyalin (salivary amylase)

A

enzyme that acts on cooked starch to begin conversion to maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

chief cells in stomach secrete

A

pepsinogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What secretes gastrin?

A

G cells (pyloric clads)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

gastrin

A

a hormone that triggers parietal cells to secrete hydrochloric acid (HCl)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Parietal cells

A

secrete HCl and intrinsic factor (IF), which is necessary for absorption of vitamin B12 in the ileum.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Fat and starch digestion begin when the body produces…

A

gastric lipase and amylase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

bile

A

stored in gallbladder and it acts as a detergent because it emulsifies fat to permit enzyme action while suspending fatty acids in solution.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Dietary reference intakes (DRIs)

A

Acceptable range of quantities of vitamins and minerals for each gender and age group

28
Q

what are the Four components of dietary reference intakes (DRIs)

A
  1. Estimated average requirement (EAR)
  2. Recommended dietary allowance (RDA)
  3. Adequate intake (AI)
  4. Tolerable upper intake level (UL)
29
Q

Estimated average requirement (EAR)

A

amount of nutrient that appears sufficient to maintain a specific body function for 50% of population based on age and gender.

30
Q

Recommended dietary allowance (RDA)

A

average needs of 98% of population, not exact needs of an individual.

31
Q

Adequate intake (AI)

A

set for specific nutrients when there is insufficient evidence available to establish a Recommended Dietary Allowance (RDA).
suggested intake for individuals based on observed or experimentally determined estimates of nutrient intakes used when not enough evidence to set RDA.

32
Q

Tolerable upper intake level (UL)

A

highest level that poses no risk of adverse health events.

33
Q

Basal metabolic rate (BMR)

A

Energy needed at rest to maintain life-sustaining activities for a specific amount of time

34
Q

Resting energy expenditure (REE)

A

Amount of energy needed to consume over 24-hour period for the body to maintain internal working activities while at rest

35
Q

nurtients

A

Energy necessary for the normal function of numerous body processes

36
Q

nutritional needs for infants

A

· Breastfeeding, formula, solid foods

37
Q

nutritional needs for adolescents

A

Physiological age is better than chronological age for estimating nutritional needs
Adolescents have increased energy needs owing to higher metabolic growth demands; protein increase is needed; calcium and continuous iron are especially important in females

38
Q

nutritional needs for young and middle adults

A

Energy requirements for maintenance and repair only as growth slows

39
Q

nutritional needs for older adults

A

· Decreased needs for energy due to slowing of their metabolic rate. Age-related changes in appetite, taste, smell, and the digestive system affect nutrition. Fixed incomes influence the ability to purchase food. The elderly often have difficulty chewing, missing teeth, or oral pain, causing difficulty in food consumption

40
Q

Ovolactovegetarian

A

avoids meat, fish, and poultry, but eats eggs and milk

41
Q

Lactovegetarian

A

drinks milk but avoids eggs

42
Q

Vegan

A

consumes only plant foods

43
Q

Zen macrobiotic

A

consist primarily of brown rice, other grains, and herb teas

44
Q

Fruitarian

A

consumes fruit, nuts, honey, and olive oil

45
Q

what are some causes of malnutrition

A

conditions that interfere with the ability to ingest, digest, or absorb adequate nutrients.

46
Q

Anthropometry

A

is a measurement system of the size and makeup of the body.

47
Q

An ideal body weight (IBW)

A

provides an estimate of what a person should weigh

48
Q

Body mass index (BMI)

A

measures weight corrected for height and serves as an alternative to traditional height-weight relationships.

49
Q

How do you calculate BMI?

A

weight (kg) / height (m^2)

50
Q

dysphagia

A

difficulty swallowing

51
Q

what are warning signs of dysphagia

A

cough during eating; change in voice tone or quality after swallowing; abnormal movements of the mouth, tongue, or lips; and slow, weak, imprecise, or uncoordinated speech. Abnormal gag, delayed swallowing, incomplete oral clearance or pocketing, regurgitation, pharyngeal pooling, delayed or absent trigger of swallow, and inability to speak consistently

52
Q

Advancing diets

A

gradual progression of dietary intake or therapeutic diet to manage illness

53
Q

how do you promote appetite

A

Provide an environment that promotes nutritional intake (free of odors, oral hygiene to remove unpleasant taste, maintain comfort)

54
Q

enteral tube feeding

A

provides nutrients into the GI tract

55
Q

Parenteral Nutrition (PN)

A

Nutrients are provided intravenously

56
Q

Polymeric Enteral Formula

A

milk-based, blenderized; the patient’s gastrointestinal tract needs to be able to absorb whole nutrients

57
Q

Modular Enteral Formula

A

are single macronutrient (e.g., protein, glucose, polymers, or lipids) preparations and are not nutritionally complete. This type of formula is added to other foods to meet a patient’s individual nutritional needs.

58
Q

Elemental enteral formulation

A

formulas are nutritionally complete, which means they contain all of the nutrients needed to maintain nutritional sustenance. They are unique in that the protein equivalent and fats (medium chain triglycerides, or MCTs) are broken down to their simplest form, making them easier to digest.

59
Q

when is enteral tube feeding used when…

A

patients are unable to ingest food but are still able to digest and absorb nutrients

60
Q

before starting a PN what must be done

A

xray to confirm positon

61
Q

Peptic ulcer treatments

A

-Avoid caffeine
-Avoid spicy foods
-Avoid aspirin, nonsteroidal antiinflammatory drugs (NSAIDs)
-Consume small, frequent meals

62
Q

IBD: Chronic Ulcerative Colitis. treatment

A
  • Elemental diets
  • Parenteral nutrition
    -Vitamins and iron supplements
    -Fiber increase
  • Fat reduction
    -Large meal avoidance
    -Lactose and sorbitol avoidance
63
Q

American Heart Association (AHA) dietary guidelines

A
  • Balance caloric intake and exercise.
  • Maintain a healthy body weight.
  • Eat a diet rich in fruits, vegetables, and complex carbohydrates.
  • Eat fish twice per week.
  • Limit foods and beverages high in sugar and salt.
  • Limit trans-saturated fat to less than 1%.
64
Q

why is nutrition management important in cancer patietns

A

o Malignant cells compete with normal cells for nutrients, which increases the patients metabolic needs
o Anorexia, nausea, vomiting, and taste distortions are common in these patients.

65
Q

HIV and AIDS and nutrition

A

o Patients experience: Body wasting and severe weight loss related to severe diarrhea, GI malabsorption, altered nutrient metabolism
- Systemic infection results in hypermetabolism as a result of cytokine elevation
o Maximize kilocalories and nutrients
o Encourage small, frequent, nutrient-dense meals with fluid in between

66
Q

what technique is used when preparing and delivering enteral feedings

A

aseptic

67
Q

what position should the bed be at for nutritional feeding

A

Position the patient upright or elevate the head of the bed a minimum of 30 (preferably 45) degrees.

NSG 300 (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions