exam 4

Question 1

Nutrients

Answer 1

Carbs
proteins
lipids/fats
vitamins/minerals
water

Question 2

calories are needed to provide what ?

Answer 2

energery

Question 3

fat : 1 gram = how many calories

Answer 3

9

Question 4

proteins : 1 gram = how many calories

Answer 4

4

Question 5

carbs 1 gram = how many calories

Answer 5

4

Question 6

alcohol 1 gram = how many calories

Answer 6

7

Question 7

MACROnutrients

Answer 7

provide energy ( carbs , proteins, fats , water ) NEED IN LARGE AMOUNTS

Question 8

MICROnutrients

Answer 8

metabolize the energy providing nutrients ( vitimins and minerals ) required in SMALL amounts

Question 9

lipids make up what percentage of fat

Answer 9

25%

Question 10

what should happen to lipids

Answer 10

at room temperature lipids should liquidy ( think butter )

Question 11

those with heart diease what should we talk to them about ?

Answer 11

fat

Question 12

Proteins are what

Answer 12

essitinals amino acids ( building blocks )

Question 13

what is a complete protiein ?

Answer 13

essential : animal based foods

Question 14

what is a incomplete protien

Answer 14

lacks one or more aminoacids

Question 15

protein functions

Answer 15

wound healing

Question 16

how many calories are in a lipid ?

Answer 16

9

Question 17

vitimins A

Answer 17

carrots , green leafs vegatables , pumpkin ( vision )

Question 18

vitmins D

Answer 18

Bone , tissue , has to have a calcium with it

Question 19

vitimin E

Answer 19

antioxidant

Question 20

vitimin K

Answer 20

blood coagulation , babies get K when they are first born to help with clotting bc they have a clean gut once they eat they will clot

Question 21

vitmin C

Answer 21

citrus fruits , broccoli , Brussel sprouts , tomatoes , papayas

Question 22

YOUNG
ADULT
18-40
YEARS

Answer 22

Need to continue to eat a healthy diet
Needs to pay attention to protein,
calcium
Limit cholesterol and caloric intake
Increase fluids to 2 to 3 liters daily

Question 23

MIDDLE
AGED
ADULT
41-65
YEARS

Answer 23

Postmenopausal women need sufficient
calcium and vitamin D to reduce
osteoporosis

Need Vitamin A, C, and E to reduce risk
of heart disease in women

Question 24

REVIEW SUMMARY OF RISK FACTORS FOR
NUTRITIONAL PROBLEMS

Question 25

NUTRITION PROBLEMS IN OLDER ADULTS

Answer 25

- Difficulty swallowing -Lowered glucose tolerance -Loneliness and decreased social interaction - Loss of appetite and senses of taste and smell -Limited income Food selection; high nutrient density is needed

Question 26

IBW

Answer 26

ideal body weight

Question 27

BMI

Answer 27

Body Mass Index

Question 28

underweight

Answer 28

<18.5

Question 29

normal

Answer 29

18.5-24.9

Question 30

overweight

Answer 30

25-29.9

Question 31

obseity class 1

Answer 31

30-34.9

Question 32

obseity class 2

Answer 32

35-39.9

Question 33

extremly obseity class 3

Answer 33

>39.9

Question 34

Skinfold Measurement

Answer 34

Performed to determine fat stores; including subcutaneous tissue and not underlying muscle. The most common site is the triceps skinfold (TSF).

Question 35

Mid-Arm Circumference

Answer 35

a measure of fat muscle and skelton

Question 36

Mid-Arm Muscle Area

Answer 36

calculated by using reference tables or by using a formula that incorporates the triceps skinfold (TSF) and the mid-arm circumference (MAC).

Question 37

Prealbumin

Answer 37

levels below 11 g/dL indicate the presence of malnutrition.

Question 38

Factors that Influence Nutrition

Answer 38

Lifestyle * Economics * Medications & therapy * Health * Alcohol consumption * Advertising * Psychological factors

Question 38

Albumin

Answer 38

is synthesized in the liver and accounts for almost half of the total serum protein in the human body. Decreased levels may be caused by renal and liver disorders, altered fluid status, medications, chronic diseases, and malnutrition. Elevated levels may result from decreased fluid balance (dehydration), exercise, or medications.

Question 39

Factors that Influence Nutrition

Answer 39

Development * Gender * Ethnicity and culture: this often determines food preferences – Culturally responsive care * Beliefs about food * Personal preferences * Religious practices: this determines food choices (no meat, mealtimes, etc.) 30

Question 40

what can you eat and drink on clear liquid diet

Answer 40

water based pulp ree fruit popsicle, pedialty, ice chips , tea without cream , sports drinks , pulp free fruit juice , water , black coffee , plainn jello , basic broth

Question 41

FULL LIQUID DIET

Answer 41

All foods on clear liquid diet plus: Milk and milk drinks Puddings and custards Ice cream, sherbet Vegetable juices Refined or strained cereals (cream of rice) Cream, butter, margarine Eggs (in custard and pudding) Smooth peanut butter Yogurt

Question 42

SOFT DIET

Answer 42

All foods on clear and full liquid diets, plus:  Meat that is lean and tender: fish or poultry  Scrambled eggs, omelets, poached eggs  Cottage cheese  Vegetables: mashed potatoes, sweet potatoes, squash  Cooked or canned fruits, bananas, grapefruit, and orange sections without membranes, & applesauce  Pasta, cooked cereals (oatmeal)  Soft cake, bread pudding

Question 43

Pureed diet

Answer 43

means we take something solid and add water, making it semi-solid and essentially turning it into a soft diet item. See this a lot with dysphagia clients. Long term diets such as pureed can lead to nutritional deficiencies

Question 44

Clients with dysphagia will exhibit:

Answer 44

Coughing, choking, gagging when eating, complains of pain when swallowing, has a gurgling voice, requires frequent oral suctioning. They are at risk for aspiration/aspiration pneumonia. Nurse may be the first person to detect dysphagia and can recommend further evaluation.

Question 45

Clients at risk for dysphagia

Answer 45

include older adults; those who have experienced a stroke; clients with cancer who have had radiation therapy to the head and neck, and others with cranial nerve dysfunction