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cnur 103 > unit five > Flashcards

unit five Flashcards

nutrition and mobility

1
Q

what are nutrients?

A

components of fod that are necessary for body function

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2
Q

what does diet mean?

A

the foods and drinks a person usually consumes

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3
Q

what is malnutrition?

A

any condition caused by deficient or excess food energy/nutrient intake or by an inbalance of nutrients

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4
Q

what is a calorie?

A

the unit of energy used to measure the energy in foods

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5
Q

what are the 5 characteristics of a nutritious diet?

A
  1. adequacy: enough of each essential nutrient, fibre, and energy
  2. balance: food choices do not overemphasize one nutrient/food type at the expense of another
  3. moderation: food do not provide excess fat, salt, sugar etc.
  4. variety: foods differ from day to day
  5. regular timing: maintain a steady supply of nutrients throughout the day
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6
Q

what are the main causes of malnutrition?

A
  • decreased dietary intake
  • increased calorie requirements d/t a disorder
  • decreased gut absorption or increased nutrient loss
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7
Q

what are the complications of malnutrition?

A
  • changes in bone and muscle
  • poor cardiac and respiratory function
  • poor GI function
  • decreased immunity
  • impaired wound healing
  • worsening disease processes
  • psychosocial and cognitive effects
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8
Q

what are the 2 types of nutrients? what are the types of each?

A
  • macronutrients: carbohydrates, fats, proteins, water
  • micronutrients: vitamins and minerals
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9
Q

carbohydrates

function, daily intake

A
  • provide energy for the body (brain and nervous system)
  • maintain healthy digestive system
  • minimum 130g/daily for healthy brain function
  • 45-65% total daily calories
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10
Q

fats

function, daily intake

A
  • energy storage
  • part of cell membranes
  • insulates and cushions vital organs
  • required for fat soluble vitamin absorption
  • slows stomach emptying
  • 15-30% total daily calories
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11
Q

proteins

function, daily intake

A
  • part of body structure
  • growth and repair of tissue
  • blood clotting
  • maintaining fluid-electrolyte and acid-base balance
  • provides energy
  • 10-15% total daily calories
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12
Q

what are the functions of water?

A
  • maintains body temperature
  • participates in chemical reactions
  • carries nutrients throughout the body
  • cleanses tissues and blood of waste
  • lubricates and cushions
  • solvent for minerals, vitamins, amino acids, and glucose
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13
Q

what are the 2 types of vitamins?

A
  • fat soluble: A, D, E, K
  • water soluble: B, C
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14
Q

what are the functions of vitamin A?

A
  • gene expression
  • cell development
  • tissue growth and repair
  • reproduction
  • immunity
  • bone and tooth formation
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15
Q

what are the functions of vitamin D?

A
  • calcium and phosphorus metabolism and absorption
  • protects against certain diseases
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16
Q

what is the function of vitamin E?

A
  • antioxidant
  • RBC protection
  • immunity
  • nerve development
17
Q

what is the function of vitamin K?

A
  • blood clotting
  • calcium metabolism
18
Q

what is the function of vitamin B?

A
  • they are coenzymes
  • involved in metabolism of macronutrients
19
Q

what is the function of vitamin C?

A
  • antioxidant
  • synthesize collagen and carnitine
  • promotes iron absorption
  • formation of neurotransmitters and hormones
20
Q

clear fluid diet

characteristics and indications

A
  • clear and liquid at room/body temperature, leaves little residue
  • ordered after surgery, before diagnostic tests, after episodes of diarrhea or vomiting
20
Q

what is the purpose of a therapeutic diet?

A

to treat an illness or disease state

21
Q

full fluid diet

characteristics and indications

A
  • CF, plus smooth textures foods and dairy products
  • ordered before and after surgery, patients acutely ill from infection, cannot chew or tolerate solid foods
22
Q

pureed diet

characteristics and indications

A
  • CF, FF, plus easily swallowed food that doesn’t require chewing
  • order for patients with head/neck abnormalities, post oral surgery, cannot tolerate solid foods
23
Q

mechanical/dental soft diet

characteristics and indications

A
  • CF, FF, pureed, plus soft food that don’t have tough skins or difficult to chew
  • for patients with mild GI or chewing problems
24
Q

what are the 6 complications of immobility?

A
  1. respiratory (pneumonia)
  2. cardiovascular (orthostatic hypotension, venous thromboembolism)
  3. musculoskeletal (atrophy, loss of tone, strenght, stability, and bone density)
  4. elimination (urinary stasis, consipation)
  5. integumentary (pressure injuries)
  6. psychosocial (diminished self concept, self esteem, depression)

cnur 103 (11 decks)

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