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461 - Exam 3 (MOST DIFFICULT) > ATI - Chapter 39 > Flashcards

ATI - Chapter 39 Flashcards

1
Q

_____ provide energy for cellular metabolism, tissue maintenance and repair, organ function, growth and development, and physical acitivity.

A

nutrients

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2
Q

____, the most basic of all nutrients is crucial for body fluid and cellular functions.

A

water

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3
Q

_____ provide most of the body’s energy and fiber.

A

carbohydrates

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4
Q

Each gram of carbohydrates produces ____ kcal.

A

4

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5
Q

_______ provide glucose, which burns completely and efficiently without end products to excrete.

A

glucose

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6
Q

Sources of ______ include whole grain breads, baked potatoes, brown rice, and other plant foods.

A

carbs

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7
Q

____ provide energy and vitamins.

A

fats

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8
Q

No more than ___% of caloric intake should be from fat.

A

35%

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9
Q

Each gram of fats produces ____ kcal.

A

9

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10
Q

Sources of _____ include olive oil, salmon, and egg yolks.

A

fats

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11
Q

____ contribute to the growth, maintenance, and repair of body tissues.

A

proteins

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12
Q

Each gram of protein produces ___ kcal.

A

4

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13
Q

Sources of complete proteins include beef, _____, and poultry.

A

whole milk

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14
Q

_____ are necessary for metabolism.

A

vitamins

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15
Q

the ______ vitamins are K, A, D, and E.

A

fat soluble

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16
Q

the ______ vitamins are B and C.

A

water soluble

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17
Q

_______ complete essential biochemical reactions in teh body (calcium, potassium, sodium, iron)

A

minerals

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18
Q

_____ is critical for cell function and replaces fluids the body loses through perspiration, elimination and respiration.

A

water

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19
Q

Religious and _____ practices guide food preparation and choices.

A

cultural

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20
Q

____ issues prevent some clients from buying foods that are high in protein, vitamins, and minerals.

A

financial

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21
Q

_____ decreases with illness, medications, pain depression, and unpleasant environmental stimuli.

A

appetite

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22
Q

______ with certain foods or familiarity with foods clients like help determine preferences.

A

negative experiences

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23
Q

______ such as as sedentary lifestyles, work schedules, and widespread access to less healthy foods contribute to obesity.

A

environmental factors

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24
Q

_____ and illness can affect the functional ability to prepare and eat food.

A

disease

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25
Q

_____ can alter taste and appetite and can interfere with the absorption of certain nutrients.

A

medications

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26
Q

____ affects nutritional requirements.

A

age

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27
Q

Newborns and infants (birth to 1 year) have ____ energy requirements.

A

high

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28
Q

Newborns and infants (birth to 1 year) should have solid food starting at ___ to ___ months of age.

A

4 to 6 months

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29
Q

Newborns and infants (birth to 1 year) should not have cow’s milk or _____ for the first year.

A

honey

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30
Q

Breast milk (ideally) or formula should provide ____ of weight the first 6 months and _____ of weight the second 6 months.

A

108 kcal/kg

98 kcal/kg

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31
Q

Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need _____ calories per kg of weight than infants do.

A

fewer

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32
Q

Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need increased _____ from sources other than milk.

A

protein

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33
Q

Toddlers (12 months to 3 years) and preschoolers (3 to 6 years) need _____ and ______ which are important for bone health.

A

calcium and phosphate

34
Q

With toddlers (12 months to 3 years) and preschoolers (3 to 6 years) ______ is more important than quantity.

A

nutrient density

35
Q

School-age children (6- to 12 years) need supervision to consume adequate protein and vitamins _____ and ____.

A

A and C

36
Q

School-age children (6- to 12 years) tend to eat foods high in carbs, fats, and _____.

A

salt.

37
Q

School-age children (6- to 12 years) grow at slower and ______ rate, with a gradual decline in energy requirements.

A

steadier

38
Q

Adolescents (12 to 20 years) metabolic demands are ____ and require more energy.

A

high

39
Q

Adolescents (12 to 20 years) have high requirements for (6)

A 
iron 
calcium
protein
iodine
folic acid
vitamin B
40
Q

______ of adolescents (12 to 20 years) dietary intake comes from snacks.

A

1/4th

41
Q

_____ water consumption is important for active adolescents.

A

increased

42
Q

Body image and ______, fast foods, peer pressure, and fad diets influence adolescents’ diet.

A

appearance

43
Q

With young adults (20 to 35 years) and middle adults (35 to 65) there is a _______ need for most nutrients (except during pregnancy).

A

decreased

44
Q

Calcium and _____ are essential minerals for women 20 to 65 (young and middle adults).

A

iron

45
Q

With young adults (20 to 35 years) and middle adults (35 to 65) ____ health is extremely is important.

A

oral

46
Q

Older adults (over 65) have a ____ metabolic rate that requires fewer calories.

A

slower

47
Q

With Older adults (over 65) ______ sensations diminish.

A

thirst

48
Q

Older adults needs the ____ amount of most vitamins and minerals as younger adults.

A

same

49
Q

______ is important with older adults and important for both men and women.

A

calcium

50
Q

Many older adults require ______ that provide fiber and bulk to enhance gastrointestinal function.

A

carbs

51
Q

______ is an eating disorder that results in significantly low body weight for gender, age, developmental level, and physical health.

A

anorexia nervosa

52
Q

______ results from the fear of being fat or self perception of being fat.

A

anorexia nervosa

53
Q

Consistent ______ of food intake or repeated behavior that prevents weight gain.

A

restricition

54
Q

______ is a cycle of binge eating followed by purging (vomiting, using diuretics or laxatives, excercise, or fasting).

A

bulimia nervosa

55
Q

Bulimia nervosa results in a lack of control during ____.

A

binges

56
Q

______ is when there is an average of at least one cycle of binge eating and purging per week for at least 3 months.

A

Bulimia nervosa

57
Q

______ is repeated episodes of binge eating .

A

binge-eating disorder

58
Q

_______ result in feeling a loss of control when binge eating, followed by an emotional response such as guilt, shame, or depression.

A

binge-eating disorder

59
Q

Binge-eating disorders do not use ______ behaviors, such as purging.

A

compensatory

60
Q

Binge-eating episodes can range from 1 to more than _____ times per week.

A

14

61
Q

Binge eating disorder clients are often _____.

A

overweight or obese

62
Q

A BMI of 25 is the upper boundary of _____.

A

healthy weight

63
Q

A BMI of 25 to 25.9 is considered _____.

A

overweight

64
Q

A BMI of 30 or greater is considered _____.

A

obese

65
Q

To calculate BMI you need the ____ and ____.

A

height and weight

66
Q

To calculate BMI you need the ____ and ____ in metric measurements

A

height and weight

67
Q

BMI equation

A

weight (kg) / height (m2) =

68
Q

_____ measurements are used in assessing weight.

A

skinfold measurements

69
Q

Laboratory values in relation to nutrition

A 
cholesterol
triglycerides
homglobin
electrolytes
albumin
prealbumin
transferrin
lymphocyte count
nitrogen balance
70
Q

Intake and Output assessment

A

Record I & O
Monitor I & O for clients who have fluid or electrolyte imbalances
Weight clients each day at the same time, after voiding, and while wearing the same type of clothes
If using bed scales, use the same amount of linen each day, and reset the scale to zero if possible

71
Q

Expected Findings of Poor Nutrition

A 
Nausea, vomiting, diarrhea, constipation
flaccid muscles
mental status change
loss of appetite
change in bowel pattern
spleen, liver enlargement
dry, brittle hair and nails
loss of subcutaneous fat
dry, scaly skin
inflammation, bleeding of gums
poor dental health
dry, dull eyes
enlarged thyroid
prominent protrusions over bony areas
weakness and fatigue
change in weight
poor posture
72
Q

____ diets involve diets that leave little residue (clear fruit juices, gelatin, broth)

A

clear liquid

73
Q

____ diets are involve clear liquids plus liquid dairy products, all juices, pureed vegetables.

A

full liquid

74
Q

_____ diets involve clear and full liquids plus pureed meats, fruits and scrambled eggs.

A

pureed

75
Q

______ diet is clear and full liquids plus diced or ground foods.

A

mechanical soft

76
Q

______ diets involves foods that are low in fiber and easy to digest.

A

soft/low residue

77
Q

____ diets involves whole grains, raw, and dried fruits.

A

high fiber

78
Q

____ diets involve no added salt or 1 to 2 g of sodium.

A

low sodium

79
Q

______ diets involve nor more than ____ mg/day of dietary cholesterol.

A

low cholesterol

300 mg

80
Q

_____ diet involves a balanced intake of protein, fats, and carbs of about 1800 cals.

A

diabetic

81
Q

_____ diet involves pureed food and thickened liquid.

A

dysphagia

82
Q

_____ diet has no restrictions

A

regular

461 - Exam 3 (MOST DIFFICULT) (9 decks)

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