UN Nutrition Flashcards
Nutrition def
Sum of all interactions between an organism and the food it consumes
Organic/inorganic/energy producing substances for body functioning
What are macronutrients
Energy providing nutrients:
Proteins, proteins and fats
What are micronutrients
Minerals and vitamins
Nurse’s role in nutrition
- Promote health by evaluating and facilitating adequate nutrition
- Having nutrition related knowledge
- Be based on reliable scientific evidence
- Assess patient’s nutritional habit and advise accordingly
Sugars (carbohydrates)
-Simplest of all carbs, water soluble, produce naturally by plants and animals
-monosaccharides or disaccharides
Starches (carbohydrates)
-insoluble, non sweet
-polysaccharides
-cereal, bread, flour, puddings
-Fibers
Fibres (starch)
-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
Proteins
-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
Lipids
-greasy insoluble (to water but not alcohol)
-fatty acids (carbon chains and hydrogen)
-sat fatty acids: butyric acids in butter
-unsaturated fatty acids
Vitamins
-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
What is basal metabolic rate
-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
Glycemic index approach
-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
Factors affecting nutrition
- Stage of development
- Sex
- Ethnicity/culture
- Beliefs about food
- Personal preference
- Religious beliefs
- Lifestyle
- Economics
- Meds and therapies
Alcohol consumption
-can lead to weight gain
-small amount directly converted to fat
-excess intake can lead to nutritional deficiencies
-fetal alcohol syndrome
Obesity epidemic
-exceptional increase in nb overweights/obese in Can for past 25y
-nurses help by health promotion
-BMI measurement: height and weight and BMI calculated
Nurse’s responsibility
- Review individual’s eating habits
- Educate people in healthy living
- Health promotion
- Disease prevention
Diet history
-chewing/swallowing difficulty (oral hygiene,denture care)
-inadequate food intake
-IV fluid
-physical disability
-living/eating alone
Medical history
- Unintentional weight loss/gain of 10% within 6months
- Fluid/electrolyte imbalance
- Oral/gi surgery
- Dental problems
- Gi problems (anorexia, dysphagia, nausea, constipation)
- Psychiatric conditions
- Renal health, copd, hiv, cancer
Med history
- Aspirin
- Antacid
- Antidepressants
- Anti hypertensive
- Anti inflammatory
- Laxative
- Diuretics
- Glucocorticosteroids
Providing meals to pts
- Assist hand hygiene
- Sitting position
- Check diet
- Visually impaired
- Diabetic
- Anorexic
- Doc/chart
Modifiable factors
- Habits
- Weight
- Routine
- Lifestyle
- Knowledge
Non modifiable factors
- Gender
- Age
- DM, autoimmune disorders, genetic disorders
Older adults nutrition factors
-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
Older adults nursing care
- Ensure adequate food intake
- Prot intake (25-30g per meal, 1-1.2g/kg/day)
- Reduce fat consumption
- Avoid empty calorie food
- Reduce sodium consumption
- Ensure adequate calcium and vitamin D intake
- Consume fiber rich food/adequate water intake
Vegetarians should
-eat complementary prot foods
- eat vit B12
- might get calcium deficiency
Lab values
-Serum prot (hb, albumin, transferrin)
Low hb may indicate iron-deficiency anemia
-cholesterol (HDL, LDL)
-fasting blood glucose
DAT means
Diet as tolerated
Clear fluid
-Coffe, tea, carbonated beverages, bouillon, fat free broth
-clear fruit juices
-popsicles, gelatin, honey, hard candy
Full fluid
Clear fluid +:
-milk/milk drinks, pudding, custards, ice cream, sherbet, vegetables juices, cereal, egg, yogurt, smooth peanut butter
Soft diet
Full fluid + meat/meat alternatives + vegetables + fruits + desserts
Mashed or chopped or cooked in soft texture
Dysphagia
-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
Anorexia
-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
Enteral nutrition (through GI system)
When pt can’t ingest food orupper GI tract is impaired
Nasogastric tube gastrostonomy or jejunostonomy tubes
Parental feeding (intravenous)
When Gi tract not functional
