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Description
Flashcards by Gwen Paparone, updated more than 1 year ago
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Created by Gwen Paparone
over 8 years ago
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| Question | Answer |
| What is a calorie? | A unit of measure for energy in food |
| How many calories are there per gram of protein? | 4 calories |
| How many calories are there per gram of carbohydrate? | 4 calories |
| How many calories are there per gram of fat? | 9 calories |
| Healthy people 2020 | US department of health enacted overall goals of promoting health and reducing chronic disease. |
| Nutritional guidelines | Reduced , fat/ saturated fat sodium refined sugar cholesterol Increased complex carbs and fiber |
| What are Nutrients | Elements necessary for normal functioning of the body processes |
| Examples of nutrients | Carbs, protein, fat, water, vitamins and minerals |
| Basic Metabolic Rate | Amount of energy your body uses when you are resting in order to keep vital functions processing |
| Resting energy expenditure | resting metabolic rate (over 24 hours) |
| Calculate ideal body weight for men | 106 + 6 Ib for every inch over 60 in |
| Ideal body weight for women | 100 + 5 Ib for every inch over 60 in |
| How does frame size effect ideal body weight? | Add 10 % if person has a large frame, Subtract 10% if person has a small frame |
| Factors affecting energy requirements | Age ,Body Mass Gender, menstruation Fever, Starvation, illness, infection Smoking, activity level , Thyroid function |
| Essential nutrient | needed for growth or maintenence but unable to be manufactured by the body |
| Non-essential Nutrients | Not needed in diet because the body can make them |
| What are the six essential nutrients? | Carbohydrates Fats and oils Proteins Vitamins Minerals Water |
| Malnutrition | lack of proper nutrition, caused by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat. |
| Under- Nutrition | the outcome of insufficient food intake and repeated infectious diseases. It includes being underweight for one's age, too short for one's age (stunted), dangerously thin for one's height (wasted) and deficient in vitamins and minerals (micronutrient malnutrition). |
| Over Nutrition | Oversupplying the amount of nutrients the body need (Vitamin poisoning) |
| Phytochemicals | Non- nutrient food components provide medical or health benefits |
| What is Lycopene? | Found in tomatoes promotes prostate and heart health |
| What are allyl sulfides | found in garlic aids in preventing heart disease |
| What are isoflavones | Found in soy Promote breast and menopausal health |
| Probiotics | Bacteria found in food that improve microbial balance in the intestine |
| What are the benefits of probiotics? | Reduce duration of acute diarrhea |
| What is the bacteria found in yogurt? | Acidophilus |
| Antioxidants | Substances that prevent or inhibit the uptake of oxygen |
| What are the benefits of antioxidants | Prevent tissue damage in body or prevent cellular damage prevent deterioration in foods |
| Botanical remedies | use of plant products as supplements to assist with treating illness or as preventive of illness. |
| Are Botanical remedies regulated as drugs? | No |
| What is a risk of taking garlic? | May increase effects of anticoagulants |
| What is a risk of Ginkgo biloba | Alters coagulation Increases the risk of bleeding |
| what are Carbohydrates composed of? | carbon , hydrogen , and oxygen |
| Functions of carbohydrates | Main source of energy/fuel necessary for normal cell function Prevents Ketosis |
| How many carbs is 1 tsp of sugar? | 4g carbs |
| What percentage should carbs be of the total diet? | 45-65% |
| Simple carbohydrate | sugar monosaccharides and polysaccharides |
| Complex Carbohydrates | Starches |
| Examples of Monnosaccharides | Glucose (Dextrose) Fructose Galactose |
| Examples of Disaccharides | Sucrose (table sugar) Lactose Maltose |
| Complex Carbohydrates | Polysaccharides/ Starches |
| Examples of polysaccharides | Grains cereal bread pasta starchy vegetables Lehumes |
| RDA for Fiber for men 50 years or less?? | 38g |
| RDA of Fiber for men 50+? | 30g |
| RDA for fiber for women 50 yrs or less? | 25g |
| RDA for fiber for women 50+? | 21g |
| Soluble fiber | attracts water and turns to gel during digestion. |
| Role of soluble fiber | Slows digestion |
| Examples of soluble fiber | oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits, and vegetables. |
| Insoluble fiber | adds bulk to the stool and appears to help food pass more quickly through the stomach and intestines |
| Examples of insoluble fiber | found in foods such as wheat bran, vegetables, and whole grains. |
| Fats | Stored forms of energy |
| Types of fats | Lipids Fats Oils |
| Composition of fats | Carbon hydrogen oxygen |
| What percentage of your diet should be made up of fats? | 20-35% of total caloric intake |
| How many calories per gram are in fats? | 9cal/g |
| What are the roles of fats in the body ? | A source of fuel/ reserve Enhance absorption of fat soluble vitamins Satiety organ protection/insulation Lubrication Cell membrane structure |
| What is the difference between fats and oils? | At room temperature fats are solid and oils are liquid |
| Consequences of a diet low in fatty acids? | Sensitivity to cold Skin lesions increased risk of infection Amenorrhea in women |
| Amenorrhea | Absence of menstruation |
| Consequences of a diet high in fat? | Obesity increased risk of cardiovascular disease Some cancers |
| Monoglyceride | Single fatty acid |
| Diglyceride | 2 fatty acids |
| Triglyceride | 3 fatty acids |
| Saturated fats | Filled with as many hydrogen atoms as can be bonded with carbon atoms and no double bonds |
| Sources of saturated fats | Whole milk Whole milk cheese Butter Lard Meat |
| Unsaturated fats | Usually from plants |
| Monounsaturated examples | Omega 9 fatty acids olive oil avocados peanuts almonds |
| Polyunsaturated exmples | Omega 3 fatty acids fish shellfish flaxseed soybean canola oil |
| Trans fats | Changes the configuration of double bonds Avoid them |
| What do trans fats do? | They raise LDL cholesterol and lower HDL As well as cause cholesterol buildup and plaque in arteries |
| Cholesterol | Not a true fat |
| What is a major risk factor of cholesterol? | Coronary Artery disease |
| How much cholesterol does your body manufacture daily? | 1000mg |
| Sources of cholesterol | Egg yolks Red meat organ meats shrimp, crab, lobster |
| Functions of cholestrol | Component of bile salts component of cell membrane found in brain, nerve tissue, and blood Necessary for production of hormones |
| Lipoproteins | Composed of fat and protein Transport fat to the bloodstream |
| 4 main classes of lipoproteins. | Chylomicrons VLDL (very low-density lipoprotein) LDL (low-density lipoprotein) HDL (High density Lipoprotein) |
| Proteins | A source of energy (4 cal/g) |
| What percentage of your total caloric intake should be protein? | 10-35% |
| Functions of protein in body | synthesis of body tissue Blood clotting Fluid regulation acid-base balance |
| What are some examples of things that are made of protein? | Collagen Hormones Enzymes immune cells DNA and RNA |
| What are the simplest forms of protein? | Amino acids which are used for metabolism when broken down |
| Complete protein | Contains all 9 essential amino acids Animal sources |
| Incomplete Protein | Contains only partial amounts of the 9 essential amino acids and must be paired with complimentary foods. Plant sources |
| Nitrogen balance | When the intake and output of nitrogen are equal (proteins have a nitrogen component) |
| Vitamins | facilitate the metabolism of proteins, fats, and carbohydrates. And act as a catalyst for metabolic functions. |
| Fat soluble vitamins | can be stored in the body- an excess can cause toxcity |
| Examples of fat soluble vitamins | A D E K |
| Water soluble vitamins | B and C not stored in the body and excreted in the urine |
| Folic Acid | A water-soluble vitamin found in green leafy vegetables, liver, beef, fish , legumes, grapefruit and oranges |
| Niacin | A water-soluble vitamin found in meats, poultry, fish, beans, peanuts, and grains. |
| Vit B | Thiamine found in pork and nuts whole grain cereals and legumes |
| Vit B2 | Riboflavin- found in milk, lean meats, fish , and grains. |
| Vit B6 | Pyridoxine- found in yeast, corn, meat, poultry, and fish |
| Vit B12 | Cobalamin- found in meat and liver |
| Vitamin C | Ascorbic acid- found in citrus fruits, tomatoes, broccoli, and cabbage |
| Minerals | Components of hormones, cells, tissues, and bones |
| When are mineral deficiencies common? | In chronically ill or hospitalized patients |
| Water | The most vital nutrient- carries all other nutrients throughout the body |
| What percentage of body weight is water? | 60-70% |
| Functions of water | Gives shape to cells Maintains blood volume and pressure Lubricant/ mucous and joint volume Helps regulate body temperature Solvent for minerals, vitamins, glucose Transport nutrients / waste products Medium for chemical reactions |
| How much fluid is gained from energy metabolism. | 300 mL |
| How much fluid is gained from oral intake? | 1100-1400 mL |
| How much fluid is gained from solid foods | 800-1000 mL |
| What is the total daily fluid gain? | 2200-2700 mL |
| How much fluid is lost from the kidneys? | 1200-1500 mL |
| What is the fluid lost from skin | 500-600 mL |
| What is the fluid lost from the lungs? | 400 mL |
| What is the fluid lost from the intestines? | 100-200 mL |
| What is the total fluid lost daily? | 2200- 2700 mL |
| The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse provides dietary teaching and should focus on foods high in which vitamin that may be lacking in a vegan diet? | B12 |
| DRI- Dietary Reference Intakes | Acceptable range of quantities of vitamins and minerals for each gender and age group |
| RDA- Reccomended daily allowance | the estimated amount of a nutrient (or calories) per day considered necessary for the maintenance of good health |
| EAR- Estimated Average Requirement | is the intake level for a nutrient at which the needs of 50 percent of the population will be met. |
| AI- Adequate Intake | What we think is adequate |
| UL- Tolerable Upper Intake | The highest level of nutrient intake that is likely to pose no risk of adverse health effects |
| MyPlate | Describes a balanced diet that includes vegetables, fruits, dairy, and protein |
| Principles of Nutrition | Digestion Absorption Metabolism Storage Elimination |
| Digestion | Mechanical and chemical breakdown of foods into its simplest form |
| Enzymes | Catalysts that speed up reactions |
| Deglutition | Act of swallowing |
| Peristalsis | Contractions |
| Parietal cells | Cells in stomach that secrete HCL and intrinsic factor |
| What is necessary for the absorption of B12 | Intrinsic Factor |
| Pepsinogen | Turns into pepsin when in contact with HCL breaks down food until it is a liquid or paste |
| Duodenum | Part of the small intestine immediatly following the stomach |
| Jejunum | The middle portion of the small intestine |
| Ileum | Final portion of the small intestine |
| Pancreas | a large gland behind the stomach that secretes digestive enzymes into the duodenum. |
| Liver | Large lobed, glandular organ that participates in many metabolic processes |
| Gallbladder | Stores bile |
| Colon | Stool left over from digestive process passes through and as water is removed becomes solid |
| Primary site for the small intestine? | The small intestine |
| How much water is absorbed by the small intestine? | 85-90% |
| Metabolism | Physical and chemical changes that take place in the body. |
| Anabolism | Synthesis of complex molecules |
| Catabolism | The breakdown of complex molecules |
| Storage | Energy that is stored is used when the energy required exceeds the energy supplied by nutrients. |
| What is the major reserve of energy? | Fat, stored in adipose tissue |
| Where is protein stored? | Muscle mass |
| Where is glycogen stored? | Stored in small reserves in liver and muscle mass |
| Elimination | Chyme moves through small intestine into large intestine and becomes feces |
| Where is water absorbed? | In the mucosa |
| What are feces composed of? | Cellulose, indigestible materials, sloughed epithelial cells from GI, digestive secretions, water, microbes |
| Anthropometry | Scientific study of the shape and size of the human body. |
| Ideal body weight (IBW) | The ideal BMI for your height |
| Body Mass Index | Measures weight correct for height |
| Health history Pearls | Psychological factors, use of alcohol, illicit drug use, supplements, patients knowledge. |
| Dysphagia | Difficulty swallowing |
| Four levels of Dysphagia diet | Liquid Nectar Honey Spoon |
| Regular diet | No restrictions 1500-3000 calories a day |
| Therapeutic diets | Clear/ full liquid diet Pureed/ mechanical soft/ Low residue High Fiber Low Sodium Low cholesterol Diabetic |
| Enteral Tube Feeding | Provides nutrients into the GI tract |
| NG | Nasogastric tube |
| PEG | Percutaneous Endoscopic Gastrostomy |
| PEJ | Percutaneous Endoscopic Jejunostomy |
| Indications for Enteral Tube feeding | Cancer, critical illness, trauma, neurological and muscular disorders, GI disorders, Respiratory failure, Inadequate Oral Intake |
| Complications of Enteral Tube Feeding | Pulmonary Aspiration Diarrhea Constipation Tube Occlusion Nausea/ Vomitting Delayed Gastric Emptying Electrolyte Imbalance Fluid Overload |
| Polymeric Tube Feeding | Whole Nutrients |
| Modular Tube Feeding | Single or multiple nutrients |
| Elemental | Predigested nutrients |
| Specialty | Specific Nutritional Needs |
| How long can an NG tube be in place? | 4-6 Weeks |
| Check Placement of the Feeding Tubes | X ray pH Check GRV - Gastric Residual Volume |
| How to monitor Feeding Tubes? | Daily weights I & O Lab studies as ordered |
| Parenteral Nutrition | Nutrients Provided intravenously |
| Indications for parenteral nutrition | Nonfunctional bowel 5-7 days bowel resection obstruction malabsorption chemotherapy extended bowel rest , |
| Complications of Parenteral Nutrition | Electrolyte Imbalance Hypercapnia Hypoglycemia Hyperglycemia |
| Hyperalimentation (TPN) | Needs a central line |
| Medical Nutrition Therapy (MNT) | Uses nutrition therapy and counseling to manage disease. |
| Peptic Ulcer | Caused by Stress, Acid overproduction, Helicobacter pylori |
| Peptic Ulcer Treatments | Avoid Caffeine ,Spicy, Food Aspirin Small, frequent meals Avoid Fluid Milk, citrus juice, smoking, and alcohol |
| Crohn's and idiopathic ulcerative colitis | Elemental diet Parenteral nutrition Vitamins/ supplements Fiber Increase Fat reduction Large meal avoidance Lactose and sorbitol avoidance |
| Celiace Disease | Gluten free diet |
| Short bowel syndrome | Intestinal surface decrease- lifetime EN or PN |
| Diverticulitis | Low to moderate residue diet for infection High Fiber Diet |
| Diabetes Type 1 | Insulin and nutrition education |
| DIabtetes Type 2 | Exercise and nutrition Individualized diet Carb monitoring less saturated fat (7%) Cholesterol less than 200 mg/dL Protein intake 15%- 20% |
| Goals for diabtetes | Normal to near-normal glucose levels Less than 100mg/dL LDL less 130/85 mm Hg Avoidance of Hypoglycemia |
| Cardiovascular Disease | Balance Caloric intake and diet Maintain body weight Eat a diet rich in fiber and complex carbs Eat fish twice per week Limit foods/beverages high in sugar/salt Limit trans fats to less than 1% |
| Cancer Nutrition implications | Malignant cells compete for nutrients Anorexia, nausea, vomiting, taste distortion Malnutrition, stomatitis , diarrhea, intestinal strictures , pain |
| Cancer Nutrition Management | Maximize fluid and nutrient intake Individualize diet choices Encourage small, frequent meals |
| HIV nutritional complications | Body wasting and severe weight loss Severe Diarhhea GI malabsorption Altered metabolism Hypermetabolism |
| HIV treatments | Maximize kilocalories and nutrients Encourage small, frequent, nutrient-dense meals, with fluid in between |
| Hemoglobin range | 14-18 male 12-16 female |
| Hematocrit range | Male 42-52 Female 37-47 |
| Serum Albumin | Adult 3.5-5 |
| Alterations in food intake | Decreased appetite (Antineoplastic) Increased appetite (hormone) |
| Alteration in nutrition absorption | Decreased absorption of amino acids, vits, minerals (alcohol) Decreased vit B 12 absorption (omeprazole) |
| Alteration in nutrient metabolism | Decreased glucose tolerance (cortisone) Decreased vit K synthesis (Antibiotics) |
| Alteration in nutrient excretion | Increased excretion of Na, K, Ca (furosemide) Increase excretion of folic acid (ASA) |
| What is the greatest risk of feeding? | Aspiration |
| Reduce the risk of aspiration | Elevate the head of bed Slow feeding Use of thickeners as ordered |
| Who can evaluate swallowing ability | Speech therapists |
| Vitamin A Function | Visual Acuity Adaptation to light and dark |
| Sources of Vitamin A | Liver Egg yolks Cream , milk, margarine Yellow, orange and green leafy vegetables |
| Vitamin A Deficiency Sx | Night Blindness Skin Infection Xerophthalmia Corneal Ulceration |
| Vitamin A Toxcicity Sx | CNS changes Lethargy Headache |
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