Nutrition Flashcards by Margarita Dalli

What is our most basic nutritional need?

Water

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what are the essential nutrients for energy? (4)

-Carbohydrates
-Protein
-Lipids
-Micro-nutrients (vitamins & minerals)

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What is intake and output?

Balance between energy in (food) and energy out (resting or activity)

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What is the glymeric index?

What is hyperglycemic?

What is hypoglycemic?

Glycemic Index – tells how fast blood sugar rises after eatting

hyperglycemic - high blood sugar

hypoglycemic - low blood sugar

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What is dysphagia?

when you cant swallow

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What is Metabolic rate?

What is Basal metabolic rate?

What is Body mass index?

Metabolic rate - total daily calories used

Basal metabolic rate - resting calories use

Body mass index - compares your weight to your height to determine if you’re underweight, normal weight, overweight, or obese.

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What is the recommended daily value of each for an adult?

Give an example of each one.

Fibre
Iron
Calcium
Sodium
Potassium
Protein
Zinc
Vitamin D

Fibre - 28g (fruits)
Iron - 18 mg (spinach)
Calcium - 1300 mg (milk)
Sodium - 2300 mg (salt)
Potassium - 3400 mg (banana)
Protein - average 50g /depends on weight(chicken)
Zinc - 11mg (pumpkin seeds)
Vitamin D - 20 ug (salmon)

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What are the concepts of “Eat well. Live well” as per Canada’s Food Guide?

-Be mindful of your eating habits
-Cook
-Enjoy your food
-Eat meals with others
-Use food labels
-Limit sodium, sugars, or saturated fat
-Be aware of food marketing

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What are some signs and symptoms of edema?

What are some signs and symptoms of dehydration?

Edema:
-Swelling
-Skin stretched

Dehydration:
-Feeling thirsty
-Feeling tired or weak

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What is different about the nutrition requirements of older adults?

-need fewer calories
-decreased metabolism
-need vitamins

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What is different about men and women nutritional requirements?

Male:
-increased need for calories & protein due to larger muscle mass

Females:
-need iron due to menstruation
-need for increased calories, calcium & fluids when pregnant or lactating

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Why do women need folic acid?

-Prevents birth defects
-healthy brain and spine development during pregnancy
-Makes red blood cells
-Important for cell growth and repair

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What factors can influence and affect nutrition?

-Culture
-Beliefs about Food (fads, advertising )
-Personal Preferences
-Religious Practice
-Lifestyle
-Economics (cost)
-Medications

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True or false: Can the things we eat interfere with medications?

True

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Why is consuming alcohol so bad for you?

Is any alcohol consumption considered safe?

What are the most current
Canadian guidelines for alcohol consumption?

weight gain
-decreases absorption of
nutrients
-avoid in pregnancy

-No alcohol intake is considered safe (alcohol is a toxin).

Dont start and try to limit any consumption

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What is Anorexia nervosa?

What is Bulimia?

Anorexia - eats very little and fears gaining weight

Bulimia - eats large amounts of food (bingeing) and then gets rid of it by purging

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What are the standards for a healthy diet for young adult, middle adult, and old adult?

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Young/Middle Adult –
High nutrients for energy

Older Adult –
-Decrease need for energy
-vitamin and mineral needs remains the same

What is anthropometry?

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the study of the measurements and proportions of the body.

Example: height, weight, BMI

True or false: Malnutrition can refer to someone who is under or over weight

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True

What kind of diets are these?

Clear Liquid
Thickened Liquid
Full Liquid
Pureed Diet
Mechanical Soft
Soft or low residue
High Fiber
Low Sodium
Low Cholesterol
Diabetic Diet
Regular Diet

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Clear Liquid - any clear liquid only (broth, water, clear juice)
Thickened Liquid - All liquids (e.g., juice, tea, coffee, water) must be thickened to the
appropriate consistency (nectar, honey, or pudding)
Full Liquid - any liquid including puree foods
Pureed Diet - anything in a blender to make it smooth
Mechanical Soft - soft foods including ground or
finely diced meats
Soft or low residue - easily digested foods, such as pastas
High Fiber - fruits and veg
Low Sodium - low salt
Low Cholesterol - Avoid fried foods, processed snacks
Diabetic Diet - limit sugary foods
Regular Diet - no restrictions

How would you promote appetite in a client?

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Eliminate unpleasant odours
Brush teeth to remove bad taste
Maintain patient comfort.
Review medications

What would you assess when trying to find out a new patients nutritional requirements?

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-Nutritional Screening
-Food Diary
-Medical History
-Physical Examination

What is NAS?

What is NPO?

What is DAT?

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NAS - No added salt

NPO - Nothing by mouth

DAT - diet as tolerated

What instructions would you give with hot fluids, if someone was blind?

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-Inform them
-Guide their hand to the cup’s handle.
-Advise slow sipping to prevent burns.

2. What should you check prior to giving a patient their food tray?

-Diet order (matches doctor’s prescription). -Food allergies (to prevent reactions). -Patient’s swallowing ability (for safety). -Meal presentation (correct temperature & portion). -Special utensils (adaptive tools if needed). -Patient identity (confirm name & wristband).

3. What patients are at risk for dysphasia (difficulty swallowing)?

elderly and post-surgery patients

how can you promote a patients independance with eatting?

positive feedback adaptive utensils/ finger foods sitting upright let them eat at their own pace respect food choices

What is the normal BMI range? What is the overweight BMI range? What is the obesity BMI range? Why could someones BMI reading be not accurate?

Normal BMI = 18.5 - 24.9 Overweight = 25 - 30 Obesity = 30+ *BMI does not account for muscle weight which weighs more so could be an off reading

What is aspirations? How do you prevent aspirations?

Choking (when something you swallow enters your airway or lungs) eat slow small bites sit up

What is the normal fluid intake for adults?

2,200-2,700 mL/day

If a patient has dementia or alzeimers how can you assist them with feeding?

overhand assistance - guiding their hand with yours from plate to mouth Underhand assistance - hold the spoon and let their hand rest on top of yours Direct hand - feed them without their hand on you at all

what does mechanical soft mean?

easy to chew

What percentage of Ideal Body Weight (IBW) is considered Ideal body weight? What percentage is considered Overwight body weight? What percentage is considered obese body weight? What percentage is considered Underweight body weight? What percentage is considered severly underweight?

Ideal Body Weight = 90%-110% > 110% = Overweight > 120% = Obese < 90% = Underweight < 69% = Severely Underweight

What percentage of Usual Body Weight, what is considered mild malnutrition? (%) What is considered severe malnutrition? (%) what is considered severe weight loss? (%)

Mild Malnutrition = within 85% - 90% of UBW Severe Malnutrition = < 74% of UBW Severe Wt. Loss = > 5% wt. loss over 1 month

what is regular glucose levels?

4-7mmol/L

what is albumin in the body? what does it mean if you have high or low albumin? What is urine specific gravity? what does it mean when its high or low? What is creatinine? what does it mean when its high or low?

Albumin = most abundant protein -Low albumin means low protein -Low albumin is malnutrition Urine specific gravity = density of water to density of urine -Up means dehydration -Low means excess fluid Creatinine = digestion of protein + muscle tissue breakdown -High is high protein -Low is low protein

Which of the following statements is true about foods that have a low glycemic index? A. These foods should be encouraged because they have long-term benefits. B. These foods should be encouraged because they provide energy in the short term. C. These foods should be discouraged because they are linked to diabetes and heart disease. D. These foods should be discouraged because they do not provide enough glucose for activities of daily living.

When learning to manage type 2 diabetes, a patient would have learned that a function of carbohydrates in his diet was to: a. Enable chemical reactions b. Promote growth and repair of tissues c. Supply energy d. Maintain water balance

Through his education for diabetes, Arnold would also have learned that carbohydrates: (Select all that apply.) a. Are readily supplied through adequate servings of fruits, vegetables, and the dairy group b. Are simple sugars that should be avoided because they cause a rapid spike in glucose levels c. Are needed to provide 60 to 80% of daily calories d. Are classified as polysaccharides when they include starch and glycogen, and fibre.

A and D

True or false: Nurses need current, culturally sensitive nutritional knowledge to apply to the complexities of health care, illness, and the changing needs of Canada’s diverse populations and demographics.

True

True or false: Through digestion, food is broken down into its simplest form for absorption. Digestion and absorption occur mainly in the small intestine

True

What does nutritional screening when assessing a patient help do?

determine any malnourishment

Nutrition Flashcards

(42 cards)