Brainscape's Knowledge GenomeTM

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


See full index

Nursing > UN Nutrition > Flashcards

UN Nutrition Flashcards

You may prefer our related Brainscape-certified flashcards:
Nursing Pharmacology flashcards NCLEX-RN® flashcards Nursing Mental Health flashcards Nursing Fundamentals flashcards Nursing Safety & Infection flashcards Nursing Adult Health flashcards NCLEX-PN® flashcards Nursing Management of Care flashcards Nursing Pediatrics flashcards Nursing Maternity flashcards
1
Q

Nutrition def

A

Sum of all interactions between an organism and the food it consumes
Organic/inorganic/energy producing substances for body functioning

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

What are macronutrients

A

Energy providing nutrients:
Proteins, proteins and fats

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

What are micronutrients

A

Minerals and vitamins

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

Nurse’s role in nutrition

A
  1. Promote health by evaluating and facilitating adequate nutrition
  2. Having nutrition related knowledge
  3. Be based on reliable scientific evidence
  4. Assess patient’s nutritional habit and advise accordingly
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Sugars (carbohydrates)

A

-Simplest of all carbs, water soluble, produce naturally by plants and animals
-monosaccharides or disaccharides

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

Starches (carbohydrates)

A

-insoluble, non sweet
-polysaccharides
-cereal, bread, flour, puddings
-Fibers

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

Fibres (starch)

A

-can’t be digested by humans
-insoluble (draws water into colon so prevents constipation) ex: wheat bran, fruit skin, broccoli, peas
-soluble (delays gastric emptying, slows entry of glucose in bloodstream -> helps prevent rapid postprandial increase in blood glucose, improving its control for DM individuals)
ex: beans, oats, lentils

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

Proteins

A

-organic substances of amino acids
-essential: can’t be manufactured, must be in diet
-nonessential: body manufactures
-complete proteins: meat, poultry, dairy, eggs
-partially complete: fish w small amount of methionine/milk prot casein w little arginine/beans
-helps with WOUND HEALING AND MUSCLE BUILDING

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

Lipids

A

-greasy insoluble (to water but not alcohol)
-fatty acids (carbon chains and hydrogen)
-sat fatty acids: butyric acids in butter
-unsaturated fatty acids

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

Vitamins

A

-can’t be manufactured by body
-fat soluble (body stores so not necessarily daily supply) : A.D,E,K
-water soluble: body can’t store so daily supply needed : B, C

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

What is basal metabolic rate

A

-calories burned at rest
-baseline nb if calories required to support involuntary functions at rest after 12h fast
-REE: Rest energy expenditure (similar to BMR w/o fast

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

Glycemic index approach

A

-how quickly blood glucose levels rise after food
-glycemic level: amount of glucose present in blood
Peak absorption level 30min after ingestion of food
Hypoglycaemia: low glycemic level
Hyperglycaemia: high glycemic level

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

Factors affecting nutrition

A
  1. Stage of development
  2. Sex
  3. Ethnicity/culture
  4. Beliefs about food
  5. Personal preference
  6. Religious beliefs
  7. Lifestyle
  8. Economics
  9. Meds and therapies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Alcohol consumption

A

-can lead to weight gain
-small amount directly converted to fat
-excess intake can lead to nutritional deficiencies
-fetal alcohol syndrome

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

Obesity epidemic

A

-exceptional increase in nb overweights/obese in Can for past 25y
-nurses help by health promotion
-BMI measurement: height and weight and BMI calculated

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

Nurse’s responsibility

A
  1. Review individual’s eating habits
  2. Educate people in healthy living
  3. Health promotion
  4. Disease prevention
17
Q

Diet history

A

-chewing/swallowing difficulty (oral hygiene,denture care)
-inadequate food intake
-IV fluid
-physical disability
-living/eating alone

18
Q

Medical history

A
  1. Unintentional weight loss/gain of 10% within 6months
  2. Fluid/electrolyte imbalance
  3. Oral/gi surgery
  4. Dental problems
  5. Gi problems (anorexia, dysphagia, nausea, constipation)
  6. Psychiatric conditions
  7. Renal health, copd, hiv, cancer
19
Q

Med history

A
  1. Aspirin
  2. Antacid
  3. Antidepressants
  4. Anti hypertensive
  5. Anti inflammatory
  6. Laxative
  7. Diuretics
  8. Glucocorticosteroids
20
Q

Providing meals to pts

A
  1. Assist hand hygiene
  2. Sitting position
  3. Check diet
  4. Visually impaired
  5. Diabetic
  6. Anorexic
  7. Doc/chart
21
Q

Modifiable factors

A
  1. Habits
  2. Weight
  3. Routine
  4. Lifestyle
  5. Knowledge
22
Q

Non modifiable factors

A
  1. Gender
  2. Age
  3. DM, autoimmune disorders, genetic disorders
23
Q

Older adults nutrition factors

A

-tooth loss
- physical changes
- psychosocial factors
- risk malnutrition
- lowered glucose tolerance
- loss appetite/smell/taste
- dec rate gastric emptying
- limited income
- difficulty sleeping at night

24
Q

Older adults nursing care

A
  1. Ensure adequate food intake
  2. Prot intake (25-30g per meal, 1-1.2g/kg/day)
  3. Reduce fat consumption
  4. Avoid empty calorie food
  5. Reduce sodium consumption
  6. Ensure adequate calcium and vitamin D intake
  7. Consume fiber rich food/adequate water intake
25
Q

Vegetarians should

A

-eat complementary prot foods
- eat vit B12
- might get calcium deficiency

26
Q

Lab values

A

-Serum prot (hb, albumin, transferrin)
Low hb may indicate iron-deficiency anemia
-cholesterol (HDL, LDL)
-fasting blood glucose

27
Q

DAT means

A

Diet as tolerated

28
Q

Clear fluid

A

-Coffe, tea, carbonated beverages, bouillon, fat free broth
-clear fruit juices
-popsicles, gelatin, honey, hard candy

29
Q

Full fluid

A

Clear fluid +:
-milk/milk drinks, pudding, custards, ice cream, sherbet, vegetables juices, cereal, egg, yogurt, smooth peanut butter

30
Q

Soft diet

A

Full fluid + meat/meat alternatives + vegetables + fruits + desserts
Mashed or chopped or cooked in soft texture

31
Q

Dysphagia

A

-Difficulty swallowing
-pt with cerebrovascular accident/head and neck cancer
-4 levels of diff food:
1. Thin
2. Nectar
3. Honey
4. Spoon thick
-4 levels of semi-solid food
1. Pureed
2. Mechanically altered
3. Mechanically soft
4. Regular

32
Q

Anorexia

A

-no appetite/desire to eat
-meds like corticosteroids/atypical antipsychotics can increase appetite and lead to obesity
-radiotherapy can lead to decrease salivation, taste distortion, swallowing difficulties
-nausea, vomiting, diarrhea

33
Q

Enteral nutrition (through GI system)

A

When pt can’t ingest food orupper GI tract is impaired
Nasogastric tube gastrostonomy or jejunostonomy tubes

34
Q

Parental feeding (intravenous)

A

When Gi tract not functional

Nursing (24 decks)

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