Week Ten basic Need: Nutrition Flashcards
A clinical syndrome / eating disorder with both physical and psychological components that involves the pursuit of thinness through starvation
Anorexia
Measurement of various body parts determine nutritional and caloric status, muscular development, brain growth, another parameters
Anthropometry
The energy needed at rest to maintain life sustaining activities, breathing, circulation, heart rate, temperature period for a specific period of time
Basal metabolic rate
If KCAL meat demands weight is ?
Stable
If KCAL exceeds demand weight is?
Gained
If KCAL is less than demands?
Weight is lost
Condition occurring when the body excretes more nitrogen than it takes in
Negative nitrogen balance
Foods that contain elements necessary for bodily function, including water, carbohydrates, proteins, fats, vitamins, and minerals
Nutrients
Abnormal increase in the proportion of fat South, mainly in the visceral and subcutaneous tissues of the body
Obesity
The intake of hydrogen is greater than the output
Positive nitrogen balance
The average needs of an of 98% of the population, not the exact needs of individuals
Recommended dietary allowances, RDA, d r i
Each carbon in the chain has two attached hydrogen atoms
Saturated fat
What are factors which influence the caloric requirements of an individual
1) age
2) body massage
3) gender ( males have increased caloric needs)
4) fever
5) starvation
6) menstruation
7) illness
8) injury
9) infection
10) activity level
11) thyroid function
Identify factors that influence a person’s eating pattern
1) lifestyle
2) gender
3) economic
4) cultural
5) personal beliefs
6) medication and therapies
7) personal preference
8) health
9) religion
10) alcohol use
11) psychological factors
List us dietary guidelines for Americans and explain their importance in health promotion
1) provide average daily consumption guidelines for the five food groups, grains, vegetables, fruits, dairy products, and meats for Americans over age of 2 years
2) adopt a healthy eating pattern at an appropriate calorie level with a variety of nutrient dense foods and beverages among all the food groups
3) maintain body weight in a healthy range
4) encourage physical activity and decrease sedentary activities
5) encourage eating of fruits, vegetables, whole grain products, seafood, and fat-free or low-fat milk
6) eat a variety of proteins, including lean meats, Seafood, poultry, eggs, legumes, nuts, seeds, and soy products
7) limit saturated fats and trans-fats, consuming less than 10% of calories per day from saturated fats
8) limit added sugar or sweeteners so that less than 10% of calories are from added sugars
9) consume less than 2,300 mg of sodium per day
10) choose and prepare foods with little salt and eat potassium rich foods
11) limit intake of alcohol to moderate use, one drink daily for women, and two drinks daily for men
12) practice food safety to prevent bacterial foodborne illness. Use food safety principles of clean, separate, cook and chill
State the caloric yield per gram of carbohydrates, fats, protein and alcohol
Carbohydrates for kcals per gram
FATZ 9 kcals per gram
Proteins 4 kcals per gram
Alcohol 7 kcals per gram
Describe the important functions of each proteins, fat, carbohydrates
Proteins: essential for growth, maintenance, and repair of body tissues
Fats: the most calorie-dense nutrient
Carbohydrates: main source of energy in the diet
What is the main source of energy in the diet
Carbohydrates
What is the most calorie-dense
Fats lipids
What is essential for growth, maintenance, and repair of body tissues
Protein
Identify food sources for carbohydrates
Pasta bread legumes beans fruits
Consists of many monosaccharide molecules joined together examples are starch glycogen and
Polysaccharide
Table sugar is what kind of sugar
Sucrose a disaccharide
Identify food sources for fats
Saturated fats meat poultry full fat dairy products, tropical oils, shellfish, crab
Unsaturated fats olive oil peanuts canola oil avocado
Trans fats processed and prepared foods Donuts cookies pies
What do complete proteins contain
Contain all of the nine essential amino acids in the correct proportions to maintain tissues and Sport body structures, most animal proteins such as meat fish poultry cheese eggs soy protein
Sources of incomplete proteins which lack of one or more essential amino
Cereal, legumes, vegetables
Pairs of incomplete proteins that, when combined, Supply total amount of protein provided by complete protein sources
Complementary proteins
__________________reflects the status of protein nutrition in the body
Nitrogen balance
________________________required for growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing
Positive nitrogen balance
______________________is the result of body tissue destruction or loss of nitrogen containing bodily fluids, nutrition during this period needs to provide nutrients to put patients into positive balance for healing
Negative nitrogen balance
______is the element that distinguishes protein from carbohydrates
Nitrogen
The body uses__________to build, repair, and replace body tissues
Nitrogen
State data indicative of protein deficiency
1) stunted growth
2) muscle wasting, decreased reflexes
3) swollen limbs, face, and gums
4) abnormal weight
5) cracked lips / swollen tongue
6) mental apathy, looks tired
7) eyes pale / dry
8) brittle, pale nails
9) patchy, scaly skin
10) bruises
11) sores that don’t heal
Identify events or stages during a normal life cycle when protein intake needs to be increased
Protein requirements during lactation are greater than those required during pregnancy
Organic compounds not manufactured by the body that are required in small amounts
Vitamins
Water soluble vitamins
Vitamin C, B complex vitamins, folate/choline
______________ vitamins are easily absorbed in the small intestine, excess amounts are excreted easily in the urine
Water soluble vitamins
___________access not excreted, rather stored and can be toxic, kidney damage hair loss and double vision can occur
Fat soluble vitamins
Which vitamins are fat soluble
A, d, e, k
Vitamin A, vitamin D, vitamin E, vitamin K are all examples of__________vitamins
Fat soluble
Problems that can occur when access fat soluble vitamins are stored and become toxic
Kidney damage, hair loss, double vision
__________inorganic elements essential to the body as catalysts and biochemical reactions originated from the Earth’s crust
Minerals
What are minerals?
Inorganic elements essential to the body as catalysts in biochemical reactions, originated from the Earth’s crust
Role of minerals in the body
1) play a role in structure of teeth and bones
2) assisting regulation of bodily fluid balance
3) involved in normal muscle relaxation and functioning
Describe the role of the dietitian in assisting a patient to meet the need for nutrition
They are
1) registered
2) design therapeutic diets based on individual needs
3) supervised meal preparation
4) educates
Identify essential data to be collected during a nursing history when assessing the patient’s ability to meet the need for nutrition
1) observe physical status, food intake, food preferences, weight changes, response to therapy, ask about values, beliefs, attitudes regarding nutrition and food, access family traditions and rituals related to food, cultural values and beliefs, and nutritional needs
2 ) anthropometry- a measurement system of the size and makeup of the body
3) laboratory in biochemical tests
4) diet history and health history
5) physical examination
6) dysphasia, be aware of warning signs for dysphasia
7) ability to obtain food
8) identify patient at risk for malnutrition in those with actual poor nutrition status
9) activity level
What are laboratory and biochemical tests to be collected during an nursing history when assessing a patient’s ability to meet the need for nutrition
1) albumin, a blood test used to assess protein levels in body
2) prealbumin, a blood test used to assess protein levels in the body but it’s more sensitive than an albumin test because if it’s short half-life
3) hemoglobin
4) electrolytes
5) urine specific gravity
6) serum transferrin
7) serum albumin
8) serum prealbumin
What does the diet history focus on
The diet history focuses on a patient’s obitual intake of food and liquids and includes information about preferences, allergies, and other relevant areas such as the patient’s ability to obtain food
Information about the patient’s _________________determine the energy needs and Compare food intake
Illness / activity level
State the normal serum albumin level
3.5-5 gm/ dL
State the normal serum prealbumin level
17-40mg/dL
What is biochemical data to be collected during an nursing assessment of nutrition basic needs
1) hemoglobin
2) electrolytes
3) urine specific gravity
4) serum transferrin
5) serum albumin
6) serum prealbumin
What does transferrin do in the body
Binds/ carries oxygen
Types of vegetarian diets ovo-lacto vegetarian
Excludes all meat, Seafood, poultry but includes eggs and Dairy
Types of vegetarian diets lacto vegetarian
It’s Foods meat, fish, poultry and eggs, as well as foods that contain them. Dairy products, such as milk, cheese, yogurt and butter, are included
Types of vegetarian diets ovo vegetarian
Excludes meat, poultry, seafood and dairy products, but allows eggs
