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NURS105 > Chapter 28 > Flashcards

Chapter 28 Flashcards

Nutrition

1
Q

poor diet / eating habits can lead to ?

A
  • worsening chronic illnesses
  • complications w/ healing
  • increase risk for accidents / injury
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2
Q

factors affecting dietary needs / practices

A
  • culture
  • finances
  • age
  • illness
  • allergies
  • weight / height
  • physical activity
  • personal choice
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3
Q

nutrition

A

process involved in ingestion, digestion, absorption and use of fluids / food by the body

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4
Q

nutrient

A

substance for nutrition

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5
Q

calorie

A

fuel / energy value of food ?

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6
Q

1g fat = _ calories ?

A

9 cal

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7
Q

1g protein = _ calories ?

A

4 cal

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8
Q

1g carb = _ calories ?

A

4 cal

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9
Q

diet that causes weight gain / obesity ?

A

high fat / calorie

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10
Q

diet for weight loss ?

A

low fat / calorie

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11
Q

how often are dietary guidelines for americans issued ?

A

every 5 years by USDA and HHS

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12
Q

physical activity guidelines for americans ?

A

at least one of the options;
- 2 1/2 hours of moderate intensity
- 1 1/4 hours of vigorous intensity
- 2 days per week of muscle training
should be AEROBIC

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13
Q

moderate intensity

A

breathing a bit harder than normal; can have a conversation

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14
Q

vigorous intensity

A

breathing extremely hard; unable to hold proper conversation

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15
Q

factors that affect the amount of each food group you need ?

A
  • age
  • biological sex
  • height
  • weight
  • physical activity
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16
Q

important function of proteins ?

A

tissue growth / repair; most important nutrient

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17
Q

important function of carbohydrates ?

A

energy (glucose) and fiber (dietary fibers) for BM

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18
Q

important function of fats ?

A

provide energy, add flavor, help body use certain vitamins

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19
Q

important function of vitamins ?

A

vitamins are necessary for certain body functions

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20
Q

important function of minerals ?

A

necessary for multiple different body processes (formation of bone / teeth, nerve / muscle function, etc.)

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21
Q

important function of water ?

A

needed for all body processes

22
Q

solid fats are ____ at room temp ?

A

solid (butter, meat fat, lard, etc.)

23
Q

what do solid fats contain more of ?

A

unhealthy fats; saturated / trans fats

24
Q

cholesterol

A

waxy substance found in blood stream / all cells

25
Q

what affects cholesterol level ?

A

consumption of saturated fats; more intake = more cholesterol = higher risk for heart disease

26
Q

what are oils ?

A

liquid fats; fish oil, plant oil, etc.
- technically not a food group

27
Q

FDAs recommends eating more / less of what ?

A

less = sat. fat, sodium, added sugars
more = fiber, vit. D, calcium, iron, potassium

28
Q

what % daily value is / isn’t very nutritious ?

A

based on 2000 cal diet;
5% isn’t
≥ 20% is

29
Q

why would a dr order special diets ?

A
  • compensate nutritional deficiency / disease
  • weight gain / loss
  • remove / decrease specific substance in diet
30
Q

what circumstances in persons often lead to a special diet order ?

A

persons w/ disease of heart, kidneys, gallbladder, pancreas, liver, stomach

31
Q

clear liquid special diet

A

clear / see through liquids / foods liquid at room temp.
- may need to avoid red coloring
- after surgery, for acute illness / infection
- nausea / vomiting
- prep for GI exams

32
Q

full liquid special diet

A

foods liquid at room temp
- after clear liquid diet
- stomach irritation
- nausea / vomiting
- unable to chew / swallow solid foods

33
Q

mechanical soft special diet

A

semi solid foods
- after full liquid diet
- chewing problems
- GI disorders / infections

34
Q

fiber / residue restricted special diet

A

foods that leave small residue in colon
- diseases of the colon
- diarrhea

35
Q

high fiber special diet

A

food that increase residue / fiber in colon
- constipation / GI disorders

36
Q

bland special diet

A

nonirritating foods, not rough, moderate temp, no strong spices / condiments
- after surgery
- ulcers
- gallbladder / intestinal disorders

37
Q

high calorie special diet

A

3000 - 4000 cal, 3 full meals + snacks
- weight gain
- some thyroid problems

38
Q

calorie controlled special diet

A

controlling calories but ensuring nutrients
- weight loss
- reduce body fat

39
Q

high iron special diet

A

foods high in iron
- anemia
- after blood loss
- women during reproductive years

40
Q

fat controlled / low cholesterol special diet

A

low in fat / prepped w/o added fats
- heart / gallbladder / liver / pancreas diseases
- fat digestion disorders

41
Q

high protein special diet

A

promote tissue healing
- burns
- fever / infections
- some liver disease

42
Q

sodium controlled special diet

A

only certain sodium amount allowed
- heart / liver / kidney diseases
- fluid retention

43
Q

gluten free special diet

A

foods without protein gluten
- celiac disease

44
Q

lactose free special diet

A

foods w/o lactose
- lactose intolerance

45
Q

diabetes meal plan special diet

A

intake balanced w/ physical activity to manage blood glucose lvls
- diabetes

46
Q

americans average amount of sodium intake according to AHA ?

A

> 3400 mg

47
Q

recommended intake of sodium according to AHA ?

A

at least < 2400 mg; better goal is 1500 mg

48
Q

meal plans usually involve regulating what aspects of meals ?

A
  • taking into account food preferences
  • portion control
  • carb counting
  • regular timing of meals
49
Q

dysphagia

A

difficulty swallowing
- can cause aspiration if unable to swallow / chew

50
Q

how intake reported?

A

one of two ways:
1) percent of total food given
- report what was eaten and what wasn’t; percent of total food given (EX: 3 / 5 slices eaten = 60% of plate eaten)
2) calorie count of what was eaten; report how much of each portion was eaten (nurse / dietician convert portions to calories)

51
Q

common snacks ?

A

reference care plan- crackers
- milk
- juice
- milkshake
- cake
- wafers
- sandwich
- jello
- custard

NURS105 (43 decks)

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