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NURS 175 - Nursing Practice Foundations > Lesson 9 - Nutrition > Flashcards

Lesson 9 - Nutrition Flashcards

1
Q

What does proper nutrition and proper physical activity help?

A

-disease prevention
-increased feelings of well-being
-reduce skin breakdown
-increased healing
-increased energy

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2
Q

Basal Metabolic Rate (BMR)

A

-energy requirement of a person at rest
-the energy needed to maintain life-sustaining activities

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3
Q

Resting Energy Expenditure (REE)

A

-a measurement that accounts for BMR + energy to digest meals and perform activity

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4
Q

Body Mass Index (BMI)

A

-uses height to weight ratios

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5
Q

Gynoid Obesity

A

-adipose tissue accumulation around the hips

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6
Q

Android Obesity

A

-adipose tissue accumulation around the abdomen
-increased disease risk
-easier to get rid of

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7
Q

Underweight BMI

A

<18.5

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8
Q

Normal BMI

A

18.5-24.9

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9
Q

Overweight BMI

A

25.0-29.9

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10
Q

Class I Obese BMI

A

30.0-34.9

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11
Q

Class II Obese BMI

A

35.0-39.9

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12
Q

Class III Obese BMI

A

> 40.0

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13
Q

What are the BMI limitations?

A

-doesn’t account for muscle that might contribute
-doesn’t account for age, health status

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14
Q

Nutrients

A

the elements supplied by food, necessary for body processes and function

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15
Q

Nutrient Density

A

proportion of essential nutrients to the number of kilocalories

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16
Q

When waist circumference is close to hip measurement…

A

there is a higher risk for disease

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17
Q

Risk for women is greater when the waist measures more than __ inches

A

35

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18
Q

Risk for men is greater when the waist measures more than __ inches

A

40

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19
Q

Apple Shape Individuals

A

-greater risk to health
-fat is stored around organs

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20
Q

Pear Shape Individuals

A

fat is stored at the hips

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21
Q

What is the ideal waist-hip ratio?

A

0.8 or less

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22
Q

Caloric Energy Balance

A

balance between caloric intake and caloric output

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23
Q

Positive Energy Balance

A

occurs when caloric intake is greater than caloric output

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24
Q

What do excess calories contribute to?

A

weight gain

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25
Q

One pound of fat is = to ______ calories

A

3500

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26
Q

An extra 500 calories/day will result in a gain of ___ pound/week

A

one

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27
Q

Negative Energy Balance

A

caloric intake is less than caloric output

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28
Q

Reducing intake by 500 calories/day will result in a loss of ___ pound/week

A

one

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29
Q

What information can you give about maintaining healthy body weight?

A

-move more
-choose foods wisely
-avoid empty calories
-focus on serving sizes
-know nutrition facts

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30
Q

Choosing foods wisely?

A

-fruits and veggies
-avoid fast foods

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31
Q

What can you use to teach?

A

Canada Food Guide - They have one for indigenous people and diabetics

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32
Q

Empty Calories

A

foods composed of primarily sugars, fats, oils

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33
Q

Fortified Foods

A

have additional vitamins and minerals to provide health benefits

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34
Q

Organic Foods

A

vegetables, fruit, eggs, milk, meat produced without synthetic pesticides, herbicides, fertilizers, GMOs, antibiotics, growth hormones

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35
Q

Genetically Modified Food

A

had undergone gene insertion to resist disease and develop desired characteristics

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36
Q

Factors that Influence Nutrition:

A

-preference
-knowledge
-availability/access
-culture
-family
-eating disorders
-the media

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37
Q

4 Nutritional Factors Affecting Adolescents

A

-nutritional deficiencies
-eating disorders
-physical activity
-obesity

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38
Q

What are some age-related GI changes affecting nutrition in older adults?

A

-changes to teeth and gums
-reduced saliva production
-increased taste threshold
-decreased thirst sensation
-reduced gag reflex

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39
Q

What cognitive impairments in older adults can affect nutrition?

A

-delirium
-dementia
-depression

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40
Q

What contributing medical factors affect nutrition?

A

-diabetes
-heart disease
-lung disease
-GI disorders

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41
Q

Effects of Anorexia

A

loss of apetite

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42
Q

Xerosomia

A

an effect of medication that leads severe mouth dryness

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43
Q

Polypharmacy

A

can compound the adverse effects of medications

44
Q

Causes that lead to malnutrition in older adults:

A

-low income
-low education
-inability to meet ADLs
-lack of transportation
-nutrition motivation
-may not understand food labels

45
Q

Religion and Food

A

-different cultures have different meaning of food
-dietary restrictions (ie. fasting)
-“hot” and “cold” food
-vegetarian and vegan diets

46
Q

Carbohydrates

A

the recommended main source of energy in the diet

47
Q

How are carbohydrates classified?

A

according to their carbohydrate unit (saccharides)

48
Q

Monosaccharides

A

-simple carbohydrates released quickly into the bloodstream upon digestion
-glucose, fructose

49
Q

Disaccharides

A

-simple carbohydrates released quickly into the bloodstream upon digestion
-sucrose, lactose, maltose

50
Q

What is another name for simple carbohydrates?

A

sugars

51
Q

Complex Carbohydrates (polysaccharides)

A

-starch, glycogen, fibre
-not sweet because they are too large for the tongue’s taste buds sweetness receptors

52
Q

Glycemic Index

A

-how carbohydrate-rich foods are ranked
-is the effect on blood glucose levels and insulin response

53
Q

Glucose Metabolism

A

-provides energy for cells
-burns more efficiently and completely than fat

54
Q

Sources of Carbohydrates

A

-grains
-vegetables
-milk

55
Q

Whole grains

A

oatmeal, brown rice, popcorn

56
Q

Refined Grains

A

-have most of the bran removed
-cream of wheat, white rice

57
Q

Soluble Fiber

A

-digestible
-dissolved in water to protect from certain diseases
-feeling of fullness
-barley, oats, vegetables

58
Q

Insoluble Fiber

A

-non-digestible
-aids in elimination of waste
-bran, vegetables, fruit

59
Q

What amount of carbs do starchy vegetables have?

A

15g of carbs per 1/2 cup

60
Q

What amount of carbs do non-starchy vegetables have?

A

5g of carbs per 1/2 cup

61
Q

Examples of starchy vegetables

A

corn, peas, potatoes, squash

62
Q

Examples of non-starchy vegetables

A

asparagus, broccoli, carrots, green beans

63
Q

Milk

A

-a source of carbohydrates and protein
-also has calcium and vitamin D

64
Q

What is the most calorie dense nutrient?

A

Fat - the fuel that supplies energy, cushions organs, insulates, protects

65
Q

Trans Fats

A

-not good, best avoided
-snack foods, margarines and lards

66
Q

Saturated Fats

A

-not as bed, best in small quantities
-animal fat products ie. cream cheese

67
Q

Unsaturated Fats

A

-best choice
-ie. avocado, nuts, olive oil

68
Q

Meat has which types of fats?

A

both - saturated and unsaturated fats

69
Q

Triglycerides

A

circulate in the blood, are made up of 3 fatty acids and attached to a glycerol

70
Q

Fatty Acids

A

chains of carbon and hydrogen atoms with an acid group on one end and a methyl group on the other

71
Q

Cholesterol

A

a sterol, not a triglyceride, causes atherosclerosis

72
Q

High-density Lipoproteins (HDL)

A

-lower blood cholesterol levels and reduce the risk of heart attack
-ie. olive oil, beans, lean meats

73
Q

Low-density Lipoproteins (LDL)

A

-contributes to increased cholesterol and plaque build up in arteries
-ie. red meats, egg yolks, butter

74
Q

Keep LDL ____ and HDL _____

A

low; high

75
Q

What is positive nitrogen balance used for?

A

-growth
-normal pregnancy
-wound healing
-muscle mass and vital organ maintenance

76
Q

What does negative nitrogen balance occur?

A

-severe infection
-burns
-large wounds
-starvation
-trauma

77
Q

What are proteins used for?

A

body tissue growth, maintenance, repair

78
Q

Essential Amino Acids

A

those that the body cannot synthesize but must be provided in the diet

79
Q

Nonessential Amino Acids

A

can be synthesized by the body

80
Q

What determines protein quality?

A

the balance of essential amino acids

81
Q

Incomplete Proteins

A

-lack a sufficient quantity of 1+ amino acids
-cereals and vegetables

82
Q

Complete Protein

A

-contains all 9 essential amino acids to support growth and maintain nitrogen balance
-chicken, fish, cheese

83
Q

What is another name for complete proteins?

A

high quality proteins

84
Q

Complementary Proteins

A

pairs of incomplete proteins that when combines supply the protein amount by complete proteins

85
Q

Vitamins

A

organic substances essential to normal metabolism

86
Q

Where are fat-soluble vitamins stored?

A

in body fat

87
Q

What are some fat-soluble vitamins?

A

A, D, E, K

88
Q

Hypervitaminosis

A

megadose of supplemental vitamins

89
Q

Are water-soluble vitamins stored in the body?

A

no

90
Q

What are the water-soluble vitamins?

A

C and B

91
Q

Why is vitamin D so important?

A

-protects from diseases like rickets and cancer
-associated with MS
-reduces osteoporosis risk

92
Q

Minerals

A

organic elements essential as catalysts in biochemical reactions

93
Q

Calcium

A

-absorption decreases with age and can lead to osteoporosis

94
Q

Osteoporosis

A

brittle bones

95
Q

Menopause

A

leading role in calcium loss

96
Q

What increases calcium absorption?

A

binding to vitamin D

97
Q

Iron

A

an essential nutrient that regulates cell growth

98
Q

Where is iron stored?

A

liver, spleen, intestinal mucosa, bone marrow

99
Q

What dietary factors decrease iron absorption?

A

-rice, beans, whole grains
-tea
-coffee
-red wine

100
Q

What are some side effects of iron supplements?

A

-black feces
-constipation

101
Q

What does too much sodium in the body lead to?

A

-high BP
-stoke risk
-heart disease
-kidney disease
-osteoporosis
-stomach cancer

102
Q

What are some examples of high sodium foods?

A

-soy sauce
-pasta sauce
-bread
-baked goods
-soup
-cheese
-frozen meals

103
Q

Nursing Interventions

A

-weigh daily
-dietician
-daily calorie counts
-encourage family to bring food
-encourage water intake

104
Q

Islamic Dietary Restricitons

A

-pork, alcohol, caffeine, margarines (animal fats)
-ramadan fasting: sunrise to sunset for 1 month
-ritualized animal slaughter for meat ingestion

105
Q

Hinduism Dietary Restrictions

A

-all meats, alcohol, onions, garlic

106
Q

Judaism Dietary Restrictions

A

-pork, shellfish, rare meats, blood
-Kosher food preparation methods (don’t mix meat and dairy)
-Yom Kippur - 24 hours of fasting
-Passover - no leavened bread
-Sabbath - no cooking

107
Q

Mormon Dietary Restrictions

A

-alcohol, tobacco, caffeine

NURS 175 - Nursing Practice Foundations (11 decks)

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