Funda Finals Flashcards
Nutrition
Sum of all the interactions between an organism and the food it consumes. What an individual eats and how to body uses it
Nutrition
Organic and inorganic substances found in food that are required for body functioning
Nutrients
The nutrient content of a specified amount of food
Nutritive Value
Essential Nutrients
- Water
- Carbohydrates, Fats and Proteins
- Vitamins and Minerals
Needed in large amount is the body (hundreds of grams)
Macronutrients
Needed in small amounts to metabolize the energy-providing nutrients
Micronutrients
Types of carbohydrates
Simple (Sugar) and complex (starches and fiber)
High sugar content and solid fat foods
Empty calories
Simplest of all CHO, water soluble and produced by both plants and animals
Sugars
Glucose, fructose and galactose
Monosaccharides
Either natural or manufactured sources and have almost no calories
Sugar substitutes
Insoluble, nonsweet forms of carbohydrates. Nearly all exist naturally in plants
Starches
A complex carbohydrate derived from plants, supplies roughage or bulk to the diet
Fibers
Biological catalysts that speed up chemical reactions
Enzymes
Desired end-product is monosaccharides and are absorbed in the ____
Small intestine
Major source of body energy
Metabolism, storage, and conversion
____ continues to circulate in the blood and provide readily available of energy
Glucose
Glucose is stored as either glycogen or as fat in the
Cells, liver, and skeletal muscles
Made up primarily of carbon, hydrogen, oxygen and nitrogen from amino acids and organic molecules
Proteins
Those that cannot be manufactured by the body and must be supplied in the diet
Essential amino acids
Those that the body can manufacture
Nonessential amino acid
Contains all the essential amino acids plus many nonessential ones
Complete proteins
Lack one or more essential amino acids and are usually from plants
Incomplete proteins
In the stomach ___ breaks down protein into smaller units
Pepsin
Building tissue
Anabolism
Breaking down tissue
Catabolism
Reflects the status of protein nutrition in the body. It is the measure of the degree of anabolism and catabolism
Maintaining nitrogen balance
Organic substances that are greasy and insoluble in water but soluble in alcohol or ether
Lipids
Lipids that are solid at room temperature
Fats
Are lipids that are liquid at room temperature
Oils
Basic structural units of lipids
Fatty acids
Fatty acids All carbon atoms are filled with hydrogen
Saturated
Fatty acid that one that could accomodate more hydrogen atoms that it currently does
Unsaturated
Unsaturated fatty acid with one double bond between 2 carbon atoms
Mono-unsaturated
Unsaturated fatty acid with more than one double bond
Poly-unsaturated
Unsaturated fatty acids that contain 1 or more unconjugated double bond in the trans configuration. Generated during industrial processing through partial hydrogenation of vegetable oils. Established a positive association between the intake of indstrial trans fatty acids
Trans Fatty Acids
Simple lipids, consisting of glycerol with 3 fatty acids attached
Glycerides
Fatlike substances that is both produced in the body and found in food of animal origin, needed for bile acids and synthesis of steroid hormones
Cholesterol
Lipid Digestion
- Begins at the stomach but mainly digested in the small intestine through bile, pancreatic lipase and enteric lipase
- End products are glycerol, fatty acids and cholesterol which are not water soluble
- The liver and intestine will convert then to stable soluble compound for use in the body called lipoproteins
Inorganic compounds and as free ions
Minerals
_____ and ____ make up 80% of all minerals in the body
Calcium and phosphorus
The relationship between the energy derived from the food and the energy used by the body
Energy Balance
Amount of energy that nutrients of foods supply to the body
Energy intake caloric value
Is the unit of heat energy
Calorie
The energy liberated from the metabolism of food has been determined to be
4 calories/ gram of carbohydrate
4 calories/ gram of protein
9 calories/ gram of fat
7 calories. gram of alcohol
Refers to all biochemical and physiologic process by which the body grows and maintains itself
Metabolism
Is the rate at which the body metabolized food to maintain the energy requirements of an individual who is awake and at rest
Basal metabolic rate
Is the amount of energy required to maintain basic body functions; in other words, the calories required to maintain life
Resting energy expenditure
____ is calculated by measuring the REE in the early morning, 12 hours after eating
BMR
Is the optimal weight recommended for optimal health
Ideal body weight
Is an indicator of changes in body fat stores and whether an individual’s weight is appropriate for height
Formula for BMI
weight in kilograms/ height in meters
FNRI-DOST Nutritional Guide for Filipinos
Refers to a calorie intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue
Overnutrition
Refers to an intake of nutrients insufficient to meet daily energy requirement
Malnutrition
Significant problem of clients with long-term deficiencies in caloric intake
Protein-calorie malnutrition
Non-invasive technique that aim to quantify body composition
Anthropometric measurements
Performed to determine fat stores
Skinfold measurement
Measure of fat, muscle and skeleton
Mid-arm circumference
Include the client’s usual eating patterns and habits
Dietary data
1. 24-H food recall
2. Food frequency record
3. Food diary
4. Diet history
This diet is limited to water, tea, coffee, clear broths, ginger ale. This diet provides the client with fluid and carbohydrate. Short term diet provided after surgeries, acute stage of infection. Major objective of this diet are to relieve stimulation of the GI tract
Clear Liquid Diet
This diet contains only liquids or foods that turn into liquid at body temperature, such as ice cream.
Full liquid diet
It is often ordered for clients who have difficulty chewing and swallowing. Low-residue diet containing very few uncooked foods
Soft diet
Ordered when the client’s appetite, ability to eat, and tolerance for certain foods may change
Diet as Tolerated (DAT)
Is provided when the client cannot ingest foods or the upper GI tract is impaired and the transport of food to the small intestine is interrupted
Enteral Nutrition
Devices are used for long-term nutritional support. Tubes are placed surgically or by laparoscopy through the abdominal wall into the stomach
Elimination
Identify the Altered urine
Production:
Production of abnormally large amounts of urine by the kidneys
Polyuria
Identify the Altered urine production:
Low urine output
Oliguria
Identify the Altered urine production:
Refers to a lack of urine production
Anuria
Identify the Altered urine production:
Voiding at frequent intervals
Urinary Frequency
Identify the Altered urine production:
Voiding 2 or more times at night
Nocturia
Identify the Altered urine production:
Sudden, strong desire to void
Urgency
Identify the Altered urine production:
Voiding that is either painful or difficult
Dysuria
Involuntary urination in children beyond age of voluntary controlb
Enuresis
When emptying of the bladder is impaired, urine accumulates and the bladder becomes overdistended
Urinary retention
Identify the urinary incontinence:
Occurs because of weak pelvic floor muscles or urethral hypermobility, causing urine leakage
Stress incontinence
Identify the urinary incontinence:
An urgent need to void and the inability to stop urine leakage, which can range from a few drops to soaking of undergarments
Urge incontinence
Identify the urinary incontinence:
Both SUI and UI
Mixed incontinence
Identify the urinary incontinence:
When the bladder overfills and urine leaks out due to pressure on the urinary sphincter
Overflow incontinence
Identify the urinary incontinence:
Results from factors outside of the urinary tract
Functional incontinence
Urine remaining in the bladder following voiding
Postvoid residual (PVR)
A behavior-oriented continence training program that may consist of bladder retaining
Managing Urinary Incontinence
Requires involvement of the nurse, client, and support. Clients must be alert and physically able to participate in the training protocol
Continence training
Identify the type of continence training:
Requires that the client postpone voiding, resist or inhibit the sensation of urgency, and void according to a timetable
Bladder retaining
Identify the type of continence training:
Timed or prompted voiding and scheduled toileting, attempts to keep clients dry by having them void at regular intervals
Habit training
Clients who have a flaccid bladder may use manual pressure on the bladder to promote bladder emptying
Crede’s Maneuver
A flushing or washing-out with a specified solution
Urinary irrigations
The surgical rerouting of urine from the kidneys to a site other than the bladder
Urinary diversion
The surgeon transplants the ureters to an isolated section of the terminal ileum
Conventional ileal conduit
The surgeon brings the detached ureter through the abdominal wall and attached it to an opening in the skin
Cutaneous ureterostomy
The surgeon sutures that bladder to the abdominal wall and creates an opening through the abdominal and bladder walls for drainage
Vesicostomy
The surgeon inserts a catheter into the renal pelvis via an incision in the flank or by percutaneous placement into the kidney
Nephrostomy
The surgeon introduces the ureters into the sigmoid colon, thereby allowing urine to flow through the colon and out of the rectum
Ureterosigmoidostomy
The expulsion of feces from the anus and rectum. Also called bowel movement
Defecation
What is used to check defecation
Bristol Stool Scale
Defined as fewer than three bowel movements a week
Constipation
A mass or collection of hardened feces in the folds of the rectum
Fecal impaction
