Lesson 9 - Nutrition Flashcards
(107 cards)
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
2
Q
Basal Metabolic Rate (BMR)
A
-energy requirement of a person at rest
-the energy needed to maintain life-sustaining activities
3
Q
Resting Energy Expenditure (REE)
A
-a measurement that accounts for BMR + energy to digest meals and perform activity
4
Q
Body Mass Index (BMI)
A
-uses height to weight ratios
5
Q
Gynoid Obesity
A
-adipose tissue accumulation around the hips
6
Q
Android Obesity
A
-adipose tissue accumulation around the abdomen
-increased disease risk
-easier to get rid of
7
Q
Underweight BMI
A
<18.5
8
Q
Normal BMI
A
18.5-24.9
9
Q
Overweight BMI
A
25.0-29.9
10
Q
Class I Obese BMI
A
30.0-34.9
11
Q
Class II Obese BMI
A
35.0-39.9
12
Q
Class III Obese BMI
A
> 40.0
13
Q
What are the BMI limitations?
A
-doesn’t account for muscle that might contribute
-doesn’t account for age, health status
14
Q
Nutrients
A
the elements supplied by food, necessary for body processes and function
15
Q
Nutrient Density
A
proportion of essential nutrients to the number of kilocalories
16
Q
When waist circumference is close to hip measurement…
A
there is a higher risk for disease
17
Q
Risk for women is greater when the waist measures more than __ inches
A
35
18
Q
Risk for men is greater when the waist measures more than __ inches
A
40
19
Q
Apple Shape Individuals
A
-greater risk to health
-fat is stored around organs
20
Q
Pear Shape Individuals
A
fat is stored at the hips
21
Q
What is the ideal waist-hip ratio?
A
0.8 or less
22
Q
Caloric Energy Balance
A
balance between caloric intake and caloric output
23
Q
Positive Energy Balance
A
occurs when caloric intake is greater than caloric output
24
Q
What do excess calories contribute to?
A
weight gain
25
One pound of fat is = to ______ calories
3500
26
An extra 500 calories/day will result in a gain of ___ pound/week
one
27
Negative Energy Balance
caloric intake is less than caloric output
28
Reducing intake by 500 calories/day will result in a loss of ___ pound/week
one
29
What information can you give about maintaining healthy body weight?
-move more
-choose foods wisely
-avoid empty calories
-focus on serving sizes
-know nutrition facts
30
Choosing foods wisely?
-fruits and veggies
-avoid fast foods
31
What can you use to teach?
Canada Food Guide - They have one for indigenous people and diabetics
32
Empty Calories
foods composed of primarily sugars, fats, oils
33
Fortified Foods
have additional vitamins and minerals to provide health benefits
34
Organic Foods
vegetables, fruit, eggs, milk, meat produced without synthetic pesticides, herbicides, fertilizers, GMOs, antibiotics, growth hormones
35
Genetically Modified Food
had undergone gene insertion to resist disease and develop desired characteristics
36
Factors that Influence Nutrition:
-preference
-knowledge
-availability/access
-culture
-family
-eating disorders
-the media
37
4 Nutritional Factors Affecting Adolescents
-nutritional deficiencies
-eating disorders
-physical activity
-obesity
38
What are some age-related GI changes affecting nutrition in older adults?
-changes to teeth and gums
-reduced saliva production
-increased taste threshold
-decreased thirst sensation
-reduced gag reflex
39
What cognitive impairments in older adults can affect nutrition?
-delirium
-dementia
-depression
40
What contributing medical factors affect nutrition?
-diabetes
-heart disease
-lung disease
-GI disorders
41
Effects of Anorexia
loss of apetite
42
Xerosomia
an effect of medication that leads severe mouth dryness
43
Polypharmacy
can compound the adverse effects of medications
44
Causes that lead to malnutrition in older adults:
-low income
-low education
-inability to meet ADLs
-lack of transportation
-nutrition motivation
-may not understand food labels
45
Religion and Food
-different cultures have different meaning of food
-dietary restrictions (ie. fasting)
-"hot" and "cold" food
-vegetarian and vegan diets
46
Carbohydrates
the recommended main source of energy in the diet
47
How are carbohydrates classified?
according to their carbohydrate unit (saccharides)
48
Monosaccharides
-simple carbohydrates released quickly into the bloodstream upon digestion
-glucose, fructose
49
Disaccharides
-simple carbohydrates released quickly into the bloodstream upon digestion
-sucrose, lactose, maltose
50
What is another name for simple carbohydrates?
sugars
51
Complex Carbohydrates (polysaccharides)
-starch, glycogen, fibre
-not sweet because they are too large for the tongue's taste buds sweetness receptors
52
Glycemic Index
-how carbohydrate-rich foods are ranked
-is the effect on blood glucose levels and insulin response
53
Glucose Metabolism
-provides energy for cells
-burns more efficiently and completely than fat
54
Sources of Carbohydrates
-grains
-vegetables
-milk
55
Whole grains
oatmeal, brown rice, popcorn
56
Refined Grains
-have most of the bran removed
-cream of wheat, white rice
57
Soluble Fiber
-digestible
-dissolved in water to protect from certain diseases
-feeling of fullness
-barley, oats, vegetables
58
Insoluble Fiber
-non-digestible
-aids in elimination of waste
-bran, vegetables, fruit
59
What amount of carbs do starchy vegetables have?
15g of carbs per 1/2 cup
60
What amount of carbs do non-starchy vegetables have?
5g of carbs per 1/2 cup
61
Examples of starchy vegetables
corn, peas, potatoes, squash
62
Examples of non-starchy vegetables
asparagus, broccoli, carrots, green beans
63
Milk
-a source of carbohydrates and protein
-also has calcium and vitamin D
64
What is the most calorie dense nutrient?
Fat - the fuel that supplies energy, cushions organs, insulates, protects
65
Trans Fats
-not good, best avoided
-snack foods, margarines and lards
66
Saturated Fats
-not as bed, best in small quantities
-animal fat products ie. cream cheese
67
Unsaturated Fats
-best choice
-ie. avocado, nuts, olive oil
68
Meat has which types of fats?
both - saturated and unsaturated fats
69
Triglycerides
circulate in the blood, are made up of 3 fatty acids and attached to a glycerol
70
Fatty Acids
chains of carbon and hydrogen atoms with an acid group on one end and a methyl group on the other
71
Cholesterol
a sterol, not a triglyceride, causes atherosclerosis
72
High-density Lipoproteins (HDL)
-lower blood cholesterol levels and reduce the risk of heart attack
-ie. olive oil, beans, lean meats
73
Low-density Lipoproteins (LDL)
-contributes to increased cholesterol and plaque build up in arteries
-ie. red meats, egg yolks, butter
74
Keep LDL ____ and HDL _____
low; high
75
What is positive nitrogen balance used for?
-growth
-normal pregnancy
-wound healing
-muscle mass and vital organ maintenance
76
What does negative nitrogen balance occur?
-severe infection
-burns
-large wounds
-starvation
-trauma
77
What are proteins used for?
body tissue growth, maintenance, repair
78
Essential Amino Acids
those that the body cannot synthesize but must be provided in the diet
79
Nonessential Amino Acids
can be synthesized by the body
80
What determines protein quality?
the balance of essential amino acids
81
Incomplete Proteins
-lack a sufficient quantity of 1+ amino acids
-cereals and vegetables
82
Complete Protein
-contains all 9 essential amino acids to support growth and maintain nitrogen balance
-chicken, fish, cheese
83
What is another name for complete proteins?
high quality proteins
84
Complementary Proteins
pairs of incomplete proteins that when combines supply the protein amount by complete proteins
85
Vitamins
organic substances essential to normal metabolism
86
Where are fat-soluble vitamins stored?
in body fat
87
What are some fat-soluble vitamins?
A, D, E, K
88
Hypervitaminosis
megadose of supplemental vitamins
89
Are water-soluble vitamins stored in the body?
no
90
What are the water-soluble vitamins?
C and B
91
Why is vitamin D so important?
-protects from diseases like rickets and cancer
-associated with MS
-reduces osteoporosis risk
92
Minerals
organic elements essential as catalysts in biochemical reactions
93
Calcium
-absorption decreases with age and can lead to osteoporosis
94
Osteoporosis
brittle bones
95
Menopause
leading role in calcium loss
96
What increases calcium absorption?
binding to vitamin D
97
Iron
an essential nutrient that regulates cell growth
98
Where is iron stored?
liver, spleen, intestinal mucosa, bone marrow
99
What dietary factors decrease iron absorption?
-rice, beans, whole grains
-tea
-coffee
-red wine
100
What are some side effects of iron supplements?
-black feces
-constipation
101
What does too much sodium in the body lead to?
-high BP
-stoke risk
-heart disease
-kidney disease
-osteoporosis
-stomach cancer
102
What are some examples of high sodium foods?
-soy sauce
-pasta sauce
-bread
-baked goods
-soup
-cheese
-frozen meals
103
Nursing Interventions
-weigh daily
-dietician
-daily calorie counts
-encourage family to bring food
-encourage water intake
104
Islamic Dietary Restricitons
-pork, alcohol, caffeine, margarines (animal fats)
-ramadan fasting: sunrise to sunset for 1 month
-ritualized animal slaughter for meat ingestion
105
Hinduism Dietary Restrictions
-all meats, alcohol, onions, garlic
106
Judaism Dietary Restrictions
-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
Mormon Dietary Restrictions
-alcohol, tobacco, caffeine
