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prov. opt. clnt. sup. per. care > Week 4 Chapter 27 > Flashcards

Week 4 Chapter 27 Flashcards

1
Q

Obesity

A

Excessively overweight so that it umpires all aspects of your life

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2
Q

Diabetes

A

Uncontrolled blood pressure from lack of insulin

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3
Q

Nutrition

A

Process involved in ingestion, digestion, absorption, and the use of food and fluids in the body

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4
Q

Ingestion

A

Process of taking foods and fluids into the body

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5
Q

Digestion

A

Breakdown of nutrients so that they can be absorbed by the cells
Chemical and physical breakdown

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6
Q

Absorption

A

Process by which substances pass through the intestinal wall into the blood

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7
Q

Chyme

A

Digested food

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8
Q

Nutrients

A

Protein
Carbohydrates
Fats
Vitamins
Minerals
Water

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9
Q

3 types of carbohydrates

A

Simple sugars
Starch
Fibre

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10
Q

What is Protein good for

A

Normal tissue growth and repair

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11
Q

What is Vitamins good for

A

growth in the body

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12
Q

Minerals

A

Calcium, phosphorous, iron, sodium, potassium
Needed for specific body function

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13
Q

What does Water do

A

Maintains cell function
Removes waste
Regularates body temperature

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14
Q

Canada’s food guide

A

Vegetables and fruits (1/2)
Protein foods (1/4)
Whole grains (1/4)
Water

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15
Q

Factors effecting good nutrition

A

Personal choice
Food intolerances
Culture
Allergies

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16
Q

Dysphagia

A

Difficultly swallowing

17
Q

Aspiration

A

Food goes into lungs

18
Q

Fluid intake orders

A

Encourage fluids
Restrict fluids
NPO (nothing by mouth)

19
Q

Edema

A

Means swelling, excessive fluid intake

20
Q

Dehydration

A

More fluid is leaving then coming in

21
Q

Vitamin A, D, E, and K

A

Fat-soluble vitamins
Excess doses are stored in the body

22
Q

Vitamins C and B

A

Water-soluble vitamins
Excess doses are excreted in the urine

23
Q

DAT

A

Diets as tolerated

24
Q

Three main types of fat

A

Saturated fat
Trans fat
Unsaturated fat

25
Q

When buying foods you should look for

A

Sell by date
Best before date
Expiry date

26
Q

A food borne illness caused by

A

Improperly cooked or stored food

27
Q

Celiac disease

A

Negative physical reaction to gluten protein

28
Q

The daily fluid requirements

A

2000 to 2500 mL daily

29
Q

Daily calorie intake recommended

A

2000 calorie a day diet

30
Q

Does one retain salt and sodium in the body

A

No

31
Q

Carbohydrates are important for

A

Energy and bulk for elimination

32
Q

Can you engage a client in conversation well eating

A

Yes

33
Q

Paristalsis

A

Wave like muscle contractions that move food through the digestive tract

prov. opt. clnt. sup. per. care (17 decks)

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