Nutrition Flashcards
(19 cards)
Is what a person eats and how the body uses it.
Nutrition
Nutrients are organic and inorganic substances found in foods that are required for body functioning.
_____: water, carbohydrates, proteins, fats, vitamins, and minerals.
_____: are those vitamins and minerals that are required in small amounts (e.g., milligrams or micrograms) to metabolize the energy-providing nutrients.
Macronutrients
Micronutrients
Nutrients have three major functions:
- providing energy for body processes and movement
- providing structural material for body tissues
- regulating body processes.
Essential Nutrients
- Carbohydrates
- Proteins
- Lipids
- Micronutrients
Carbohydrates are composed of the elements carbon (C), hydrogen (H), and oxygen (O) and are of two basic types: simple carbohydrates (sugars) and complex carbohydrates (starches and fiber).
Types Of Carbohydrates:
_____ the simplest of all carbohydrates, are water soluble and are produced naturally by both plants and animals.
_____ are the insoluble, nonsweet forms of carbohydrate.
_____ a complex carbohydrate derived from plants, supplies roughage, or bulk, to the diet. However, it cannot be digested by humans.
Carbohydrates
- SUGARS
- STARCHES
- FIBER
PROTEINS
- Amino acids, organic molecules made up primarily of carbon, hydrogen, oxygen, and nitrogen, combine to form proteins.
- Every cell in the body contains some protein, and about three quarters of body solids are proteins.
Forms of Amino Acid
1. _____ - those that cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet.
- _____ - those that the body can manufacture. The body takes amino acids derived from the diet and reconstructs new ones from their basic elements.
Essential amino acids
Nonessential amino acids
PROTEINS
_____ contain all of the essential amino acids plus many nonessential ones. Most animal proteins, including meats, poultry, fish, dairy products, and eggs, are complete proteins.
_____ contain less than the required amount of one or more essential amino acids and therefore cannot alone support continued growth.
_____ lack one or more essential amino acids (most commonly lysine, methionine, or tryptophan) and are usually derived from vegetables.
_____ combinations of two or more vegetables.
Complete proteins
Partially complete proteins
Incomplete proteins
Complementary protein
Three activities Protein metabolism
_____ (building tissue) All body cells synthesize proteins from amino acids.
_____ (breaking down tissue) Because a cell can accumulate only a limited amount of protein, excess amino acids are degraded for energy or converted to fat.
_____ is a measure of the degree of protein anabolism and catabolism; it is the net result of intake and loss of nitrogen.
- ANABOLISM
- CATABOLISM
- NITROGEN BALANCE
_____ is the element that distinguishes protein from lipids and carbohydrates, _____ reflects the status of protein nutrition in the body.
nitrogen
nitrogen balance
LIPIDS are organic substances that are greasy and insoluble in water but soluble in alcohol or ether. Lipids have the same elements (carbon, hydrogen, and oxygen) as carbohydrates, but they contain a HIGHER PORTION OF HYDROGEN.
_____ are those in which all carbon atoms are filled to capacity (i.e., saturated) with hydrogen; an example is butyric acid, found in butter.
_____ is one that could accommodate more hydrogen atoms than it currently does.
Saturated fatty acids
Unsaturated fatty acid
A _____ is an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes.
vitamin
FACTORS AFFECTING NUTRITION
- Development
- Sex
- Ethnicity and Culture
- Beliefs About Food
- Personal Preferences
- Religious Practices
- Lifestyle
- Economics
- Medications and Therapy
- Health
- Alcohol Consumption
- Advertising
- Psychological Factors
Nutritional Variations Throughout The Life Cycle
A. Neonate to 1 Year
- The neonate’s fluid and nutritional needs are met by breast milk or formula.
B. Toddler
toddlers can eat most foods and adjust to three meals each day.
How to promote effective parent–child interactions:
a) Make mealtime a pleasant time by avoiding tensions at the table and discussions of bad behavior
b) offer a variety of simple, attractive foods in small portions, and avoid meals that combine foods into one dish, such as a stew
c) do not use food as a reward or punish a child who does not eat
d) schedule meals, sleep, and snack times that will allow for optimum appetite and behavior; and (e) avoid the routine use of sweet desserts.
C. Preschooler
- The preschooler eats adult foods. Parents should become informed about the diet of their child in day care or preschool settings so that they can ensure that the child’s total nutritional needs are being met.
D. School-Age Child
- School-age children require a balanced diet including approximately 1,600 to 2,200 Kcal/day.
E. Adolescent
- The adolescent’s need for nutrients and calories increases, particularly during the growth spurt. In particular, the need for protein, calcium, vitamin D, iron, and B vitamins increases during adolescence.
F. Young Adult
- Young adult females need to maintain adequate iron intake.
- To prevent iron deficiency anemia, menstruating females should ingest 18 mg of iron daily.
G. Middle-Aged Adult
- should continue to eat a healthy diet, following the recommended portions of the food groups, with special attention to protein and calcium intake, and limiting cholesterol and caloric intake.
- TWO OR MORE LITERS of fluid should be included in the daily diet.
H. Older Adults
- The older adult requires the same basic nutrition as the younger adult.
- Fewer calories are needed by older adults because of the lower metabolic rate and the decrease in physical activity.
Types of Diet
- _____ This diet is limited to water, tea, coffee, clear broths, ginger ale, or other carbonated beverages, strained and clear juices, and plain gelatin.
- _____ This diet contains only liquids or foods that turn to liquid at body temperature, such as ice cream.
- _____ is easily chewed and digested. It is often ordered for clients who have difficulty chewing and swallowing.
- _____ is ordered when the client’s appetite, ability to eat, and tolerance for certain foods may change.
- _____ Many special diets may be prescribed to meet requirements for disease processes or altered metabolism.
- Clear Liquid Diet
- Full Liquid Diet
- Soft Diet
- Diet as Tolerated
- Modification for Disease
_____ is achieved by means of nasogastric or nasointestinal (nasoenteric) tubes, or gastrostomy or jejunostomy tubes.
Enteral Access Devices (EAD)
The type and frequency of feedings and amounts to be administered are ordered by the primary care provider.
Enteral Feedings
_____ is the IV infusion of dextrose, water, fat, proteins, electrolytes, vitamins, and trace elements. They are injected only into high-flow central veins, where they are diluted by the client’s blood.
Parenteral Nutrition
Parenteral=through the vein
