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NURS 402: Lecture > Nutrition > Flashcards

Nutrition Flashcards

Exam 4/Final

1
Q

Nutrients

A

Specific biochemical substances used by the body for growth, development, activity, reproduction, lactation, health maintenance, and recovery from illness or injury

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2
Q

Three types of nutrients

A

Essential

Macro

Micro

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3
Q

Essential nutrients

A

Essential—not synthesized in the body or are made in insufficient amounts; must be provided in the diet or through supplements

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4
Q

Macro nutrients

A

Macro—supply energy and build tissue; i.e., carbohydrates, fats, and proteins

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5
Q

Micro nutrients

A

Micro—regulate and control body processes; i.e., vitamins and minerals

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6
Q

Six classes of nutrients

A

Carbohydrates
Protein
Lipids (fats)
Vitamins
Minerals
Water

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7
Q

Nutrients that supply ENERGY

A

Carbohydrates
Protein
Lipids (fats)

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8
Q

Nutrients that REGULATE BODY PROCESSES

A

Vitamins
Minerals
Water

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9
Q

Energy Balance: Where is energy derived from?

A

Energy is derived or obtained from foods consumed

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10
Q

How is energy measured?

A

Measured in kilocalories (often called calories)

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11
Q

What provides calories?

A

Only carbs, protein, and fat provide calories

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12
Q

Total daily energy expenditure

A

all of the calories used to perform physical activity, maintain metabolism, and digest, absorb, and metabolize food

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13
Q

Total daily energy intake

A

total calories for each food item eaten

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14
Q

Daily intake and expenditure differences determine what?

A

Daily intake and expenditure differences determine stable weight, weight loss, or weight gain

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15
Q

Basal Metabolic Rate (BMR)

A

BMR is energy (number of calories) required to fuel the involuntary activities of the body at rest after 12 hours; energy needed to sustain metabolic activities of cells and tissues

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16
Q

Who has a higher BMR males or females

A

Males have a higher BMR due to larger muscle mass

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17
Q

Factors that increase BMR:

A

Growth,
infections,
fever,
emotional tension,
extreme environmental temperatures, elevated levels of certain hormones

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18
Q

Factors that decrease BMR

A

Aging,
prolonged fasting, and
sleep

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19
Q

Body Mass Index

A

Ratio of weight in kilograms to height in meters squared

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20
Q

What does BMI provide an estimate for?

A

Provides an estimate for body fat

Provides an estimation of relative risk for diseases that can occur with more body fat: heart disease, type 2 diabetes, hypertension, and certain cancers

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21
Q

Diseases that can occur because of more body fat?

A

heart disease,
type 2 diabetes,
hypertension, and certain cancers

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22
Q

What can BMI be used for?

A

Can be used as an initial assessment of nutritional status

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23
Q

What is wrong with BMI

A

May be inaccurate for certain groups of people

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24
Q

How is overweight and obesity defined compared to adults?

A

Overweight and obesity defined differently for children and teens

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25
Q

What is thought to be an important and reliable indicator of disease risk

A

Location of where body fat is deposited is thought to be an important and reliable indicator of disease risk

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26
Q

What kind of obesity poses a greater risk/

A

Central and abdominal obesity poses a greater risk

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27
Q

What is a good indicator of abdominal fat?

A

Waist circumference is a good indicator of abdominal fat

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28
Q

Relationship between waist measurement and risk of obesity for men

A

Risk increases with a waist measurement of 40 inches or more for men and 35 inches or more for women

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29
Q

Relationship between waist measurement and risk of obesity for women

A

Risk increases with a waist measurement of 40 inches or more for men and 35 inches or more for women

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30
Q

Example of carbohydrates

A

Sugars and starches;
organic compounds composed of carbon, hydrogen, and oxygen

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31
Q

What does carbohydrates serve as a structural framework for?

A

Serve as the structural framework of plants; lactose is only animal source (sugar present in mild)

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32
Q

Most abundant and least expensive source of calories in the world

A

Carbohydrates

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33
Q

Intake of carbohydrates is correlated to what?

A

Intake often correlated to income: as income increases, carbohydrate intake decreases

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34
Q

How are carbs classified?

A

Classified as simple or complex sugars

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35
Q

What is the primary function of carbohydrates?

A

Primary function is to supply energy

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36
Q

What is the recommended total carb calories for adults?

A

Recommended as 45% to 60% of total calories for adults

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37
Q

How does carbs differ from proteins and fats?

A

Carbs more easily and quickly digested than protein and fat

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38
Q

What percent of carbs is ingested?

A

90% of carbohydrate intake is ingested

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39
Q

What are carbs converted to? for what?

A

Converted to glucose for transport through the blood

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40
Q

What tissues rely of carbs almost exclusively for energy?

A

Efficient fuel that certain tissues rely on almost exclusively for energy (i.e., nervous system)

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41
Q

How are carbs transported?

A

Transported from the GI tract, through the portal vein, to the liver

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42
Q

What does liver do to glucose?

A

Liver stores glucose and regulates entry into the blood

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43
Q

What do cells do to glucose?

A

Cells oxidize glucose to provide energy, carbon dioxide, and water

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44
Q

What is required for the formation of all body structure?

A

Proteins

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45
Q

How many different proteins exist in the body?

A

More than 1,000 different proteins are made in the body by combining various of the 22 amino acids

46
Q

What do complete proteins contain?

A

Complete proteins contain sufficient essential amino acids to support growth

47
Q

Incomplete proteins

A

Incomplete proteins are deficient in one or more essential amino acids

48
Q

Example of complete protein?

A

Animal proteins are complete;

plant proteins are incomplete (except that soy and quinoa are complete)

49
Q

Examples of incomplete proteins?

A

Plant proteins are incomplete (except that soy and quinoa are complete)

50
Q

How can vegetarians get complete protein/

A

Vegetarians, who do not eat animal protein, can combine different plant proteins to supply a complete protein

51
Q

How are dietary proteins broken down?

A

Dietary protein is broken down into amino acids by pancreatic enzymes in the small intestine which are absorbed and transported to the liver

52
Q

What happens to amino acids in the liver?

A

In the liver, amino acids are recombined into new proteins or are released for use by tissues and cells

53
Q

Protein tissues are in a constant state of flux, what does this mean?

A

Protein tissues are in a constant state of flux. Tissues are continuously being broken down (catabolism) and replaced (anabolism)

54
Q

Recommended Daily Allowance of Protein for adults?

A

RDA for adults is 0.8 g/kg of body weight, 10% to 35% total calorie intake

55
Q

Fats- how are they soluble and what are they composed of?

A

Insoluble in water and blood; composed of carbon, hydrogen, and oxygen

56
Q

What percent of lipids in the diet are triglycerides?

A

95% of lipids in diet are triglycerides

57
Q

Fats contain MIXTURES of what?

A

Contain mixtures of saturated (raise cholesterol levels) and unsaturated (lower cholesterol levels) fatty acids

58
Q

Saturated fats

A

Saturated (raise cholesterol levels)

59
Q

Unsaturated fats

A

unsaturated (lower cholesterol levels) fatty acids

60
Q

Animal fats are what kind of fats?

A

saturated

61
Q

Most vegetable fats are what kind of fats?

A

Unsaturated

62
Q

Where does digestion of fats mainly occur?

A

Digestion occurs largely in the small intestine

63
Q

How are fats broken down?

A

Bile which is secreted by the liver and stored in the gallbladder, emulsifies fat so that pancreatic enzymes can break it down for digestion

64
Q

How are fats absorbed and transported

A

Fats are absorbed into the lymphatic circulation and transported to the liver

65
Q

What is the most concentrated source of energy in the diet?

A

Fats

66
Q

Recommended intake of fats”

A

Recommended intake: limit saturated fats to less than 10% of daily calories and intake of trans fats to as low as possible

67
Q

Vitamins

A

Organic compounds needed by the body in small amounts; do not provide calories

68
Q

What are vitamins needed for?

A

Needed for metabolism of carbohydrates, protein, and fat

69
Q

What kinds of foods have higher levels of vitamins

A

Fresh foods are higher in vitamins than processed

70
Q

Types of vitamins:

A

Water soluble

Fat soluble

71
Q

Example of water soluble vitamins

A

Water soluble: C, B-complex vitamins; not stored in body

72
Q

Example of fat soluble vitamins

A

Fat soluble: A, D, E, K

73
Q

How are vitamins absorbed?

A

Absorbed through the intestinal wall directly into bloodstream

74
Q

Where are minerals found?

A

Organic elements found in all body fluids and tissues

75
Q

What do minerals do?

A

Some function to provide structure in the body, others help regulate body processes

76
Q

Examples of macrominerals

A

Macrominerals include calcium, phosphorus (phosphates), sulfur (sulfate), sodium, chloride, potassium, and magnesium

77
Q

Examples of microminerals

A

Microminerals include iron, zinc, manganese, chromium, copper, molybdenum, selenium, fluoride, and iodine

78
Q

Water accounts for what percent of adults total weight?

A

Accounts for between 50% and 60% of adult’s total weight

79
Q

How much body water in cells?

A

Two thirds of body water is contained within the cells (intracellular fluid [ICF])

80
Q

How much body water in ECF?

A

The remainder of body water is extracellular fluid (ECF), body fluids (plasma, interstitial fluid)

81
Q

What does water provide for the body?

A

Provides fluid medium necessary for all chemical reactions in the body

82
Q

What does water act as in the body?

A

Acts as a solvent and aids digestion, absorption, circulation, and excretion

83
Q

Physiological and physical factors affecting nutrition:

A

stage of development,
state of health,
medications

84
Q

Social determinants of health and cultural

A

economic stability,
health care access and quality,
social and community context,
education access and quality, neighborhood and
built environments

Culture, religion, food ideology, and learned aversions

85
Q

Developmental Considerations of nutrition: Growth

A

Growth: infancy, adolescence, pregnancy, and lactation increase nutritional needs

86
Q

Developmental Considerations of nutrition: Activity

A

Activity increases nutritional needs

87
Q

Developmental Considerations of nutrition: Age

A

Age-related changes in metabolism and body composition

88
Q

Developmental Considerations of nutrition: nutritional needs

A

Nutritional needs level off in adulthood

89
Q

Why are fewer calories needed in adulthood?

A

Fewer calories required in adulthood because of decrease in BMR

90
Q

Components of Nutritional Assessment

A

History taking

Physical assessments

Biochemical data

91
Q

Components of Nutritional Assessment: History taking

A

Dietary, medical, socioeconomic data

92
Q

Components of Nutritional Assessment: Physical assessments

A

Anthropometric and clinical data

93
Q

Components of Nutritional Assessment: Biochemical data

A

Protein status, body vitamin, mineral, and trace element status

94
Q

Dietary data includes

A

24-hour recall method
Food diaries/calorie counts
Food frequency record
Diet history

95
Q

Nursing Interventions

A

Teaching nutritional information
Monitoring nutritional status
Stimulating appetite
Assisting with eating
Providing oral nutrition
Providing long-term nutritional support

96
Q

Two types of diets

A
  1. Therapeutic diets
  2. Modified consistency diets
97
Q

Therapeutic diets

A

Consistent carbohydrate
Fat or sodium restricted
High or low fiber
Renal

98
Q

Modified consistency diets

A

Clear liquid
Pureed
Mechanically altered

99
Q

Short term Nutritional Support

A

Using the nasogastric or nasointestinal route

100
Q

How to confirm the NGT placement

A

Radiographic examination
Assessment of aspirate pH
Measurement of tube length and tube marking
Carbon dioxide monitoring
Confirming nasointestinal tube placement

101
Q

Long-Term Nutritional Support

A

Enterostomal tube

Gastrostomy

PEG

102
Q

Enterstomal tube

A

An enterostomal tube may be placed through an opening created into the stomach (gastrostomy) or into the jejunum (jejunostomy)

103
Q

Gastronomy

A

A gastrostomy is the preferred route to deliver enteral nutrition in the patient who is comatose

104
Q

Who puts in stomach tubes and how?

A

Placement of a tube into the stomach can be accomplished by a surgeon or gastroenterologist via a percutaneous endoscopic gastrostomy (PEG) or a surgically (open or laparoscopically) placed gastrostomy tube

105
Q

Enteral Feeding

A

Feeding schedule and formulas, and pumps

Monitor for tolerance

Promote patient safety

Monitor for complications

Provide comfort measures

Provide education

106
Q

How to monitor for tolerance of enteral feeding?

A

Gastric Residual Volume (GRV)

107
Q

Parental Nutrition (PN) contains what?

A

Contains the three primary components necessary to maintain nutrition: amino acids, carbohydrates, and lipids

108
Q

How is the Parental nutrition nutrients?

A

Highly concentrated, hypertonic nutrient solution

109
Q

How is PN administered?

A

Given intravenously through a central venous access device

110
Q

What do you monitor for while using PN?

A

Monitor for and prevent complications

111
Q

Complications of TPN?

A

Insertion problems

Infection and sepsis

Metabolic alterations

Fluid, electrolyte and acid-base imbalances

Phlebitis

Hyperlipidemia

Liver and gallbladder disease

NURS 402: Lecture (17 decks)

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