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NRSG 100: Fundamentals > Exam 4: Chapter 36 Nutrition > Flashcards

Exam 4: Chapter 36 Nutrition Flashcards

(78 cards)

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1
Q

What are the six classes of nutrients?

A

CArbohydrates, Proteins, Lipids, Vitamins, Minerals, Water

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2
Q

What nutrients supply energy?

A

Carbohydrates, Protein, Lipids

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3
Q

What nutrients regulate body processes?

A

Vitamins
Minerals
Water

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4
Q

Factors Affecting Basal Metabolic Rate (BMR): Males vs Females

A

Males have a higher BMR due to larger muscle mass

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5
Q

Factors Affecting Basal Metabolic Rate (BMR): Factors to increase BMR

A

Growth, infections, fever, emotional tension, extreme environmental temperatures, elevated levels of certain hormones

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6
Q

Factors Affecting Basal Metabolic Rate (BMR): Factors that decrease BMR

A

Aging, Prolonged Fasting, Sleep

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7
Q

Factors Affecting Basal Metabolic Rate (BMR): When going on diet..

A

can have opposite effect on what you wanted

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8
Q

Carbohydrates are commonly known as

A

sugars and starches

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9
Q

Carbohydrates are the most

A

abundant and least expensive source of calories in the world

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10
Q

Carbohydrates classified as

A

simple or complex sugars

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11
Q

What percentage of carbohydrates are ingested?

A

90%

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12
Q

What are complex cards?

A

Tomatoes, Carrots, Beans , Peas

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13
Q

What are simple carbs?

A

Bread, Rice, Pasta

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14
Q

Recommended that how much total calories come from carbohydrates?

A

45-65%

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15
Q

What does carbohydrates aid in?

A

Aid in the transfer of glucose which provides energy, CO2, and water

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16
Q

Protein required for

A

the formation of al body structures

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17
Q

Protein labeled

A

complete (high quality) or incomplete (low quality) based on amino acid composition

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18
Q

Animal proteins are

A

complete

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19
Q

Plant proteins are

A

incomplete

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20
Q

What are some animal proteins?

A

Meat, Dairy, Eggs

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21
Q

What percentage of total calories should come from proteins?

A

10-35%

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22
Q

Proteins needed for

A

good wound healing

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23
Q

Some protein examples?

A

Fish, Cheese, Eggs

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24
Q

Incomplete Protein examples?

A

Grains, Certain Vegetables

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25
Signs of Poor Protein?
Edema, Poor Wound Healing, And Apathy (Lack of Emotion)
26
What percentage of lipids in diet are triglycerides?
95%
27
Fats contain mixtures of
saturated (raise cholesterol levels) and unsaturated (lower cholesterol levels) fatty acids
28
Most animal fats are
saturated
29
most vegetable fats are
unsaturated
30
What percentage of total calories should come from fats?
20-35%
31
What is the good type of fat?
Unsaturated
32
Wht is the bad type of fat?
Saturated Fats
33
Unsaturated fats tend to do what to the body?
lower serum cholesterol levels
34
Vitamins are
organic compounds needed by the body in small amounts
35
Vitamins needed for
metabolism of carbohydrates ,proteins, and fats
36
Vitamisn classified as
water soluble or fat soluble
37
Vitamins absorbed through the
intestinal wall directly into the blood stream
38
What are some water soluble vitamins?
B Complex and Vitamin C
39
What are some FAt Soluble vitamins?
A,D,E,K
40
What do vitamisn require?
REquire fat
41
Minerals are
organic elements found in all body fluids and tissues
42
Some minerals function to
provide structure in the body, others help regulate body processes
43
Macrominerals include
calcium, phosphorus, and magnesium
44
Microminerals include
Iron, Zinc, Maganese, and Iodine
45
WAter account for
50-60% of adults total weight
46
What percentage of water is in ECF and ICF ??
66% in ICF | 33% in ECF
47
Water provides
medium necessary for all chemical reactions in the body
48
Water acts as a
solvent and aids digestion, absorption, circulation, and excretion
49
How much water should you intake daily?
2200-3000 mL daily
50
Underweight BMI?
< 18.5
51
Normal BMI?
18.5 - 24.9
52
Overweight BMI?
25 - 29.9
53
Obesity I BMI?
30 - 34.9
54
Obesity II BMI?
35 - 39.9
55
Extreme Obesity BMI?
40+
56
Factors Affecting Nutrition: Stage of Development for Infants
Uron
57
Factors Affecting Nutrition: Stage of Development for Toddlers
Having finger foods
58
Factors Affecting Nutrition: Stage of Development for Teen
Eating disorders can occur
59
Factors Affecting Nutrition: Stage of Development for Adult
DOn't require the same energy because they are no longer growing
60
Anorexic Definition
Lack of Appetite
61
Dysphagia definition
Inability to swallow
62
Nursing Intervention for Nutrition: Teach
Nutritional Information
63
Nursing Intervention for Nutrition: Monitor
Nutritional Status
64
Nursing Intervention for Nutrition: Stimulating
Appetite
65
Nursing Intervention for Nutrition: Assisting
With Eating
66
Nursing Intervention for Nutrition: Providing
Oral Nutrition and Long-Term Nutritional Support
67
When would a clear liquid diet be given?
Preparation for bowel surgery and lower endoscopy, | Acute gastrointestinal disorders; initial postoperative dieet
68
When would a pureed diet be given?
After oral or facial surgery; chewing and swallowing difficulities
69
When would a mechanically altered diet be given?
Chewing and swallowing difficulities; after surgery to the head, neck, or mouth
70
Short Term Nutritional Support: Using a
NG Tube
71
Short Term Nutritional Support: COnfirming NG Feeding Tube Placement
Radiographic Examination Measurement of aspirate pH and visual assessment of aspirate Measurement of tube length and tube marking
72
Long-Term Nutritional Support: Enterostomal Tube
This tube may be placed through an opening created into the stomach (gastrostomy) or into the jejnum (jejunostomy)
73
Long-Term Nutritional Support: Gastrostomy is
the preferred route to deliver enteral nutriiton in the patient who is comatose
74
How is Total Parenteal Nutrition (TPN) administered?
Intravenously via central access
75
TPN solution fontains?
Hypertonic Solution containing protein, carbohydrates, and fat Electrolytes, Vitamins, and Trace Elements
76
TPN requires
constant monitoring
77
TPN changed
every 24 hours including filter and tubing
78
TPN can cause damage to a
vein

NRSG 100: Fundamentals (27 decks)

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