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FUNDS Exam 3 > ch 39 nutrition > Flashcards

ch 39 nutrition Flashcards

(90 cards)

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1
Q

Nutrients Provide energy for

A

cellular metabolism, tissue maintaince and repair, organ function, growth and development,, and physical activity

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2
Q

Water

A

the basic of all nutrients

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3
Q

water is crucial for

A

all body fluid and cellular functions

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4
Q

The proper balance of nutrients and fluid along with consideration of energy intake and requirements are essential for

A

ensuring adequate nutritional status

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5
Q

Early recognition and treatment of clients who are malnourished or at risk can

A

have appositive influence of client outcomes

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6
Q

A nutritional assessment helps identify areas to modify either through

A

adding or avoiding specific nutrients or by increasing or decreasing caloric intake

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7
Q

When planning a nutritional or hydration intervention it is important to

A

consider beliefs and culture, the environment, the presentation of the food, and any illness or allergic clients might have

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8
Q

Basic Nutrients the body requires

A

Carbohydrates, fats, proteins, vitamins, minerals, water

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9
Q

Carbohydrates

A

provide most of the body energy and fiver.

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10
Q

Each gram of carbs produces

A

4kcal

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11
Q

Sources of carbohydrates

A

whole grain breads, baked potatoes, brown rice, and other plant foods

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12
Q

Fats

A

provide energy and vitamins

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13
Q

No more than 35% of caloric intake should be from

A

fat

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14
Q

Each gram of fat produces

A

9kcal

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15
Q

Sources of fat

A

olive oil, salmon, egg yolks

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16
Q

Proteins

A

contribute to the health, growth, and maintenance, repair of body tissues

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17
Q

Each gram of protein produces

A

4kcal

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18
Q

Sources of complete protein include

A

beef, whole milk, and poultry

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19
Q

Vitamins

A

are necessary for metabolism.

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20
Q

Vat Soluble vitamins are

A

A,D,E,& K

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21
Q

Water soluble vitamins are

A

c and the b complex(8 vitamins)

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22
Q

Minerals

A

complete essential biochemical reactions in the body

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23
Q

Minerals are

A

calcium, potassium, sodium, & iron

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24
Q

water

A

critical for cell function and replaces fluids the body looses

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25
The body looses water trhough
perspiration, elimination, and respiration
26
Factors that affect nutrition and metabolism
Religious, cultural, financial, appetite, negative experiences, environmental, disease, illness, medications, age
27
Religious and cultural
Guide food prep and choices
28
Financial issues
prevent some clients from being foods that are high in protein, vitamins, and minerals
29
Appetite
decreases with illness, medications, pain, depression, and unpleasant environment stimuli
30
Negative experiences
with certain foods or familiarly with foods clients like
31
Environmental Factors
sedentary lifestyle, work schedules, widespread access to less healthy foods, contribute to obesity
32
Disease & Illness
can affect the functional ability to prepare and eat food
33
Medications
Can alter taste and appetite and can interfere with the absorption of certain nutrients
34
Age
can affect nutritional requirements
35
Newborn & Infants (birth-1 year)
high energy requirements. Breastmilk or formula until 1 year
36
Infants can have solids
6 months old
37
No cows. milk or honey for infants
for the first year
38
Toddlers and preschoolers need fewer
calories per kg of weight than infants
39
Toddlers and preschoolers(12 m-3 years) need increased
protein from sources other than milk
40
Breastmilk is
ideal for infants and newborns
41
calcium and phosphorus are important for
bone health
42
Nutrient density in toddlers is more important than
quality
43
School age(6-12) children need to consume
adequate protein and vitamins c and a
44
School age children tend to eat foods
high in carbs, fats, and salts
45
School age children grow at
a slower and steadier rate , with a gradual decline in energy requirements
46
Adolescents (12-20 years) have
high metabolic demands, 1/4 dietary intake comes from snacks, increased water important
47
body image, appearance, fast foods, peer pressure, and fad diets influence
adolescents diets
48
Young (20-35 years) and middle (35-65 years) adults
decreased need for most nutrients (except during pregnancy)
49
calcium and iron are essential minerals for yong & middle adults especially
women
50
Good oral health
is important
51
Older adults over 65 years
slower metabolic rate requires fewer calories
52
calcium is important for men and women
over age 65
53
Eating disorders
Anorexia nervosa, bulimia nervosa, binge-eating disorder
54
Anorexia Nervosa
significantly low body weight, fear of being fat, self perception of being fat, consistent restriction of food intake or repeated behavior that prevents weight gain
55
Bulimia Nervosa
a cycle of binge eating followed by purging (vomitting, diuretics, laxatives, excerissing, fasting)
56
If a client has bulimia nervosa they
lack control during binges, average at least 1 cycle per week for at least 3 months
57
Binge-eating disorder
repeated episodes if binge eating. does not use purging, usually over weight or obese
58
Underweight BMI
less than 18.5
59
Healthy BMI
18.5-24.9
60
Overweight bmi
25-29.9
61
Obese bmi
30 or greater
62
Assessment of dietary history should include
meals day, fluid intake, food preference and amounts, food prep, history of heart burn or gas, allergies, taste, chewing & swallowing, appetite, elimination patterns, medication use, activity levels, religious and cultural food preference and restrictions, nutritional screening tools
63
TO calculate BMI
weight(kg) / height(m^2)
64
Laboratory test for nutritional status
glucose, cholesterol, triglycerides,hemoglobin, hemoglobin a1c, electrolytes, albumin, pre albumin, transferrin, lymphocyte count, nitrogen balance
65
1 oz of fluid indicates
30 ml
66
Fluid intake includes
all liquid, oral fluids, foods that liquify at room temp, iv fluids, iv flushes, iv meds, internal feedings,
67
fluid output includes
all liquids, urine, blood, emesis, diarrhea, tube drainage, wound drainage, fistula drainage
68
weigh clients
each day at the same time, after voiding, and while wearing the same type of clothes
69
Expected findings of poor nutrition
nausea, vomitting, diarrhea, mental status changes, brittle hair and nails, dry skin, dry eyes, change in weight, and much more
70
Nurses should provide interventions to promote good appetite
good oral hygiene, fav foods, mineral environmentally orders
71
educate clients on meds that can
affect diet
72
To prevent aspiration positions
-high fowlers
73
To prevent aspiration have clients
tuck their chin when swallowing
74
observe for indications of dysphagia
coughing, choking, gagging, and drooling food
75
Keep clients in semi-fowlers position for at least
1 hour after meals
76
NPO
no food or liquids not even ice chips by mouth
77
Clear liquid
liquids that leave litter reside, clear fruit juices, gelatin, broth
78
Full liquid
clear liquids plus liquid dairy products and all juices.
79
Pureed
clear and full liquids plus pureed meats, fruits, and scrambled eggs,
80
Mechanical soft
Clear and full liquids plus diced or ground foods,
81
Soft/low residue
foods that are low in fiver and easy to digest(dairy products, eggs, ripe bananas)
82
High fiber
whole grains, raw and dried fruits
83
low sodium
no added salt or 1 to 2 g sodium
84
low cholesterol
no more than 300mg a day of cholesterol
85
diabetic diet
balanced intake of protein, fats, and carbs of about 1800 calories
86
Dysphagia diet
pureed food and thickened liquids
87
Regular diet
no restrictions
88
Administrator and monitor enteral feedings
via Nasogastric, gastrostomy, or jejunostomy tubes,
89
Administer and monitor parenteral nutrition for clients whoa re unable to use
their GI tract to acquire nutrients
90
Parenteral nutrients include
liquids, electrolytes, minerals ,bitamins, dextrose, and amino acids,

FUNDS Exam 3 (2 decks)

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