Nutrition

Question 1

Define functional food

Answer 1

Foods having potentially positive effect on health beyond basic nutrition. Food that benefits outweigh the negatives

Question 2

Micronutrients-define

Answer 2

Essential elements required by an organism in small quantities

Enable body to produce enzymes, hormones-iodine, Vit A and iron most important

Question 3

Define macronutrient

Answer 3

Essential nutrient that supplies energy and builds tissue, carbs,fat and protein

Question 4

Fat soluble vitamins

Answer 4

A, D, E, K

Question 5

Water soluble vitamins

Answer 5

C, B12, folate

Question 6

Function carbohydrates

Answer 6

Provide energy, 90% intake is digested. Converted to glucose, transported through bloodstream

Efficient fuel for CNS

Sources: bread, potatoes, fruits, vegetables

Question 7

Function of proteins

Answer 7

Utilized in all body structures, including enzymes, genes, muscles, bone matrix, skin, and blood

Protein metabolism creates nitrogen that must be excreted by the kidney

Source: lean meat, fish, poultry, dairy products, beans, grains, cereals

Question 8

Function of fat

Answer 8

Most concentrated source of energy. Aid In absorption of fat-soluble vitamins. Provides insulation, structure, temp control. High satiety values; delays gastric emptying

Sources-butter, oils, margarine, lard, salad dressings, mayo, bacon, whole milk products, nuts, high fat meats

Question 9

Vitamins A function

Answer 9

Visual acuity in dim light; maintain mucus membranes,support immune system

Sources- liver, carrots, egg yolk, fortified milk

Question 10

Function Vit D

Answer 10

Stimulates Ca metabolism

calcium/phosphorus metabolism

Source-sunlight, fish liver, oils, fortified milk

Question 11

Function Vit E

Answer 11

Antioxidants, protects Vit A, heme synthesis

Source-vegetable oils, wheat germ, whole grain products

Question 12

Function Vit K

Answer 12

Needed for blood clotting

Source-dark green leafy vegetables, synthesized in intestines from gut bacteria

Question 13

Function Vit C

Answer 13

Wound healing , tissue repair, antioxidant, enhanced iron absorption

Source-citrus fruits, broccoli, green pepper, strawberry greens

Question 14

Function folate

Answer 14

RNA and DNA synthesis, formation and maturation of RBC

Source-green leafy veggies, liver

Question 15

Function B12

Answer 15

Coenzyme in protein metabolism and formation of heme portion of hemoglobin

Source-animal products organ meats, seafood

Question 16

Function B6

Answer 16

Brain development, production hormones serotonin and NE

Source-pork, poultry, fish, eggs, vegetables, bread

Question 17

Function calcium

Answer 17

Bone and tooth formation. Blood clotting, nerve transmission, muscle contraction

Source-milk and dairy products canned fish with bones, greens

Question 18

Function magnesium

Answer 18

Help maintain normal nerve and muscle function, supports healthy immune system, keeps heart beat steady, keeps bones strong

Source-almond, spinach, tofu, cashew, dark chocolate, soybeans, avocado, black beans

Question 19

Function sodium

Answer 19

Maintain blood volume/pressure, muscle contraction

Source-smoked/cured meat, prepared foods (processed), table salt

Question 20

Function potassium

Answer 20

Main intracellular ion, maintain fluid and electrolyte balance (regulates water)

Source-yogurt, banana, to,aloe sauce, navy bean, orange, grapefruit

Question 21

Function Iron

Answer 21

Oxygen transport by way of hemoglobin prevents anemia

Source-liver, lean meats, enriched whole grain breads/cereals

Question 23

Nutritional eating patterns of pre-schoolers 3-6yrs

Answer 23

Small portions for adult foods
More emphasis on mealtime being social event
Include in meal preparation
Food jags-continue to offer healthy food choice

Question 25

Eating patterns of adolescents

Answer 25

Influenced by rapid growth period of puberty
Need for nutrients, calories increases especially during growth spurt
Protein, Ca, Vit D, iron, B vitamins increase
Active lifestyles, irregular eating patterns
Girls need additional iron replace what lost during menstruation
Athletes who regularly engage intense exercise tend to lose more iron
Common problems; obesity, anorexia nervosa, bulimia, dieting

Question 26

How to assess and monitor failure to thrive FTT

Answer 26

Child does not mean re up to usual growth and development standards
Infant refuses to eat, erratic sleep patterns, irritable, difficult to soothe
Thorough history and physical is essential, need to rule out organic causes (congenital heart defect, neurologic disease, GI, AIDS, inborn errors of metabolism)
Asses for psychosocial problems
Refer to social services, children’s hospital eating program

Question 27

How to asses and monitor childhood obesity

Answer 27

30% of children are obese-caused by high caloric intake and inactivity BMI>or equal to 95% Overweight BMI is 85% Health problems include Diabetes, hypertension, high cholesterol, obstructive sleep apnea, depression, anxiety, eating disorders and orthopedic problems Girls who are obese will have a early menarche

Question 28

Food allergies, how to assess and monitor

Answer 28

Abnormal immune response to certain food allergens-IgE reacts with rapid onset of symptoms Common-hives, nausea, diarrhea, abdominal pain Severe-Swelling of the face, fruit, respiratory difficulty, anxiety Food intolerance is not an allergy. It’s an ab normal physiologic response to food like indigestion or flatulence

Question 29

Nurses role with food allergies

Answer 29

Prevention referred to allergist For infants, teach parents to introduce new foods one every 3 to 5 days Watch for signs and symptoms of allergies read labels, watch for preservatives a child may outgrow some allergies have an EpiPen medical alert bracelet

Question 30

Nutritional eating patterns of toddlers 1-3yrs

Answer 30

Autonomous- “no” likes to assert himself Encourage 3 small meals and snacks (potions 1/4 of adult portion) Physiologic anorexia- rapid growth tapers, caloric requirement decreases 1800 to 1300 kcal/day Short attention span, easily distracted

Question 31

Eating patterns school age children 6-12

Answer 31

Growth rates vary- spurts girls 10-11yrs boys-12-13yrs Good time to teach healthy nutritional choices, balanced meals Offer preferred types of food eaten at home, may resist new items Television influences food habits Increased dependence on parental standards or habits Prevent/treat childhood obesity