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NUR155 Theory > Nutrition (Chap 30) > Flashcards

Nutrition (Chap 30) Flashcards

1
Q

The body’s intake and and use of adequate amounts of necessary nutrients for tissue growth and energy production.

A

Nutrition

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2
Q

The necessary substances obtained from ingested food that supply the body with energy; build and maintain bones, muscles, and skin; and aid in the normal growth and function of each body system.

A

Nutrients

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3
Q

An imbalance in the amount of nutrient intake and the body’s needs. Among these are those who are overweight, undernourished, lack important nutrients due to poor food choices.

A

Malnutrition

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4
Q

The process of chemically changing nutrients, such as fats and proteins, into end products that are used to meet the energy needs of the body or stored for future use. Helps maintain homeostasis in the body.

A

Metabolism

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5
Q

The minimum amount of energy required to maintain body functions in the resting, awake state. Even during sleep body requires certain amount of calories to support critical processes.

A

Basal Metabolic Rate (BMR)

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6
Q

Metabolism: the use of energy to change simple materials into complex body substances and tissues.

A

Anabolism

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7
Q

Metabolism: the breaking down of substances from complex to simple, resulting in release of energy.

A

Catabolism

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8
Q

Nutrients that are needed in large amounts and include carbohydrates, fats, proteins, and water.

A

Macronutrients

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9
Q

Chemicals needed for energy, muscle building, nerve conduction, blood clotting, and immunity to diseases.

A

Minerals

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10
Q

Organic compounds responsible for regulation of body processes, reproduction, and growth.

A

Vitamins

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11
Q

These include vitamins and minerals and are needed in limited amounts by the body.

A

Micronutrients

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12
Q

These chemical substances are major suppliers of energy and include sugars, starches, and fiber. They keep the body from using valuable proteins for energy, prevent ketosis, and enhance memory and learning capabilities.

A

Carbohydrates

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13
Q

These types of diets promote cardiovascular health by lowering serum cholesterol levels and blood pressure, assist in weight control, improve glycemic control in people with diabetes, and improve regularity.

A

High-fiber diets

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14
Q

These refer to any fat found within the body including fatty acids, cholesterol, and phospholipids. Are needed for energy and to support cellular growth.

A

Lipids

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15
Q

The most abundant lipids in foods, however excess amount can be unhealthy contributing to health problems such as coronary artery disease and obesity.

A

Triglycerides

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16
Q

Omega 3 and Omega 6 are referred to this because they are essential for blood clotting and normal brain and nervous system functioning

A

unsaturated essential fatty acids

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17
Q

These are active participants in the development, maintenance, and repair of the body’s tissues, organs, and cells. Consist of amino acids.

A

Proteins

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18
Q

Plays a major role in the body and is necessary for processes such as helping control body temperature, maintain acid-base balance, regulating fluid and electrolytes, and transporting nutrient and waste products from the kidneys.

A

Water

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19
Q

This vitamin is important for its ability to increase the resistance to infection, promote night vision, develop and maintain normal function of epithelial tissue, aid in development of normal bones and teeth. Foods rich in this include liver, milk, egg yolk, dark, and leafy green vegetables, yellow/orange vegetables, and friuts.

A

Vitamin A

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20
Q

Sunshine vitamin that is good for bone and tissue formation because of collaborative efforts with minerals to develop and strengthen bones.

A

Vitamin D

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21
Q

An antioxidant that protects cells from injury from free radicals. Accumulation of these by-products over time is mainly responsible for the aging process and can contribute to development of cancer, heart disease, or inflammatory condition.

A

Vitamin E

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22
Q

Synthesized in the body by bacteria that are found in the large intestine. Essential for the synthesis of proteins that promote clotting or coagulation of the blood.

A

Vitamin K

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23
Q

These vitamins dissolve in the body and are excreted in the urine. Easily destroyed by air, light, and heat (cooking). Must be ingested daily through dietary sources or supplements because they are not stored in the body.

A

Water-soluble vitamins

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24
Q

Considered to be one of the most important vitamins, contributes to development of strong immune system, synthesizes the protein collagen.

A

Vitamin C

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25
Q

This complex contains 8 principal water soluble vitamins that help form red blood cells and act in part as coenzymes that combine with an enzyme to make it active.

A

Vitamin B complex

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26
Q

These 3 minerals play a critical role in maintaining fluid balance in the body. Also important in nerve conduction and muscle contraction.

A

Potassium. sodium. and chloride

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27
Q

These 3 minerals are important in the production and maintenance of bone tissue.

A

Calcium, phosphorous, and magnesium

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28
Q

Substances that may protect body cells against the effects of free radicals, they significantly slow or prevent the oxidative process or damage from oxygen caused by free radicals which can lead to cell dysfunction.

A

Antioxidants

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29
Q

Process by which the body receives nutrients needed to provide energy for physical activity.

A

Catabolism

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30
Q

These foods are rich in which vitamin: dairy products, eggs, fortified food products, liver, and fatty fish (salmon and mackerel).

A

Vitamin D

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31
Q

These foods are rich in which vitamin: nuts, seeds, soybean, canola, corn, and other vegetable oils, whole grains, legumes

A

Vitamin E

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32
Q

These foods are rich in which vitamin: dark leafy vegetables such as broccoli, spinach, brussels sprouts, and cabbage.

A

Vitamin K

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33
Q

These foods are rich in which type of vitamin: fresh yellow and orange fruits, papaya, kiwi, broccoli, and sweet and white potatoes, pineapples, cantaloupes, guava, and berries.

A

Vitamin C

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34
Q

Vitamin: Essential for the metabolism of protein, fat, and carbohydrates, including sugar to produce energy for the body’s cells.

A

Vitamin B1 thiamine

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35
Q

Vitamin: assists in the metabolism of protein and the function of other B vitamins . Assists in promoting visual adaptation to light and maintaining healthy skin.

A

Vitamin B2 riboflavin

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36
Q

Vitamin: coenzyme for energy production. Also has a critical role in the formation of fatty acids.

A

Vitamin B3 niacin

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37
Q

Vitamin: Necessary for the metabolism of carbohydrates, fats, and protein, as well as the synthesis of acetylcholine.

A

Vitamin B5

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38
Q

Vitamin: Assists as a coenzyme in the synthesis and catabolism of amino acids.

A

Vitamin B6 pyridoxine

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39
Q

Vitamin: essential for the production of red blood cells. It facilitates the entrance of folate into cells and maintains the protective sheath that surrounds nerve fibers.

A

Vitamin B12 cyanocobalamin

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40
Q

Water-soluble vitamin that must be provided in the diet or supplemented because it is not produced in the body. Necessary for synthesis of DNA and used in red blood cell formation. Critical for rapidly growing cells

A

Vitamin B9 Folic acid

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41
Q

These 3 minerals are critical in maintaining fluid balance in the body.

A

Potassium, sodium, and chloride

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42
Q

These 3 minerals are important in the production and maintenance of bone tissue.

A

Calcium, phosphorous, and magnesium

43
Q

These are substances that may protect body cells against the effects of free radicals. They slow or prevent the oxidative process.

A

Antioxidants

44
Q

These guidelines constitute a reliable resource and provide guidance for the intake of proper nutrients and the development of healthy dietary habits.

A

Dietary guidelines

45
Q

Deficiency in which vitamins can cause affects to the musculoskeletal system and place a person at risk for bone defects?

A

Vitamins A and D

46
Q

Excess dietary intake of _______ can cause hypertension and an increased incidence of stroke.

A

Sodium

47
Q

Deficiency in what can cause depression, mental confusion, inflamed tongue, loose stools, and a decrease in nerve function?

A

Folic Acid

48
Q

When blood flow to a part of the heart is occluded due to the presence of plaque or a piece of plaque that has broken off and entered the arteries.

A

Atherosclerosis

49
Q

Failure of the pancreas to produce adequate insulin to regulate glucose levels allows accumulation of glucose in the circulatory system and its decreased diffusion into the cells. This condition is called what?

A

diabetes mellitus

50
Q

Insulin-dependent diabetes is called __________ and it is treated with replacement of insulin through injections.

A

Type 1 diabetes

51
Q

Non-insulin dependent dependent diabetes is called ______

A

Type 2 diabetes

52
Q

Patients with _______ are at a high risk for developing blindness, renal failure, neuropathy in the lower extremities, and poor wound healing.

A

Diabetes

53
Q

Obesity in adults is defined by a BMI of what?

A

30 or higher

54
Q

Morbidly obese adults are classified with a BMI of what?

A

40 or higher

55
Q

Men with a high BMI of ______ are at a greater risk for hypertension, hyperlipidemia.

A

above 31.3

56
Q

Women with a elevated BMI of _______ have four times the risk for development of Hypertension or hyperlidemia

A

Above 32.3

57
Q

Condition that involves the intake of an excessive amount of food (2000-3000 calories) followed by purging.

A

Bulimia nervosa

58
Q

What are two common practices used for obtaining information regarding the patients dietary patterns?

A

24 hour recall and food diary

59
Q

Food diary should encompass entries of how many days? and should include what 3 things? TAP

A

3-5 days and should include type, amount, and preparation.

60
Q

What 2 tools are used when screening for malnutrition in older adults?

A

Mini nutritional assessment
DETERMINE self-assessment

61
Q

DETERMINE

A

D isease
E ating poorly
T ooth loss/decay
E conomic hardship
R educed social contact
M ultiple medications
I nvoluntary weight loss/gain
N eeds assistance in self-care
E lderly years above age 80

62
Q

A thorough physical assessment with a focus on nutritional status includes what 5 things? HDENR

A

Height and weight measurements
Determination of BMI
Evaluation of lab values
Notation of any adverse signs
Recognition of any existing physical and psychological illness

63
Q

Physical wasting that is often seen in patients suffering from terminal illnesses who are unable to consume an adequate intake of food.

A

Cachexia

64
Q

The study of measurements of the human body. Used when performing nutritional or growth and development assessments of infants and children.

A

Anthropometry

65
Q

What 4 measurements are included in anthropometry?

A

Height, weight, length, and head circumference.

66
Q

Which 4 anthropometric measurements are used in adults?

A

Height, weight, BMI, and waist-to-hip ratio.

67
Q

18.5- 24.9 is considered what in BMI?

A

Normal weight

68
Q

30.0-34.9 is considered what in BMI?

A

Obese (class 1)

69
Q

35.0-39.9 is considered what in BMI?

A

Obese (class 2)

70
Q

What aspects of skin and hair show poor nutrition?

A

Thinning hair that is dry, stiff, and lacks shine
Dry rough skin that changes pigmentation and is easily bruised.

71
Q

Individuals at risk for ________ should be monitored closely for coughing, wheezing, dyspnea, apnea, bradycardia, and hypotension.

A

Aspiration

72
Q

These levels are a measure of the amount of protein contained in the internal organs. Levels below 11 mg/dL indicate malnutrition and can result from stress, inflammation, surgery, and renal failure.

A

Prealbumin

73
Q

Assessment of these plasma protein levels are often used to determine liver function.

A

Albumin

74
Q

These levels transport iron in the body and is sensitive to a decrease in protein and iron stores as seen in iron deficiency anemia and kwashiorkor.

A

Transferrin

75
Q

These lab values are used to identify the number and percentage of circulating erythrocytes, their ability to provide oxygen to the cells, and the body’s iron store status.

A

Hemoglobin and Hematocrit

76
Q

People with low ________ should be encouraged to increase their intake of foods that are high in iron, such as liver, dark-green leafy vegetables, seafood, and bran.

A

Hemoglobin

77
Q

The ________ indicates the number and size of the red blood cells found in whole blood and are expressed as the percentage of total blood volume occupied by the erythrocytes.

A

Hematocrit

78
Q

These tests are commonly ordered together as part of a basic or comprehensive metabolic profile. They are used to primarily evaluate kidney function in people with disease processes known to affect the kidneys, such as diabetes or hypertension.

A

Blood Urea Nitrogen and Creatinine

79
Q

This diet has limited nutrients and is used only for a short period of time. Involves clear juices that contain no pulp and usually ordered for patients that haVE GI problems, for before or after surgery, and before some diagnostic tests.

A

Clear liquid diet

80
Q

This diet consists of foods that may become liquid at room or body temp. Include juices with or without pulp, milk, yogurt, strained cream soups, and liquid dietary supplements.

A

Full-liquid diets

81
Q

This diet consists of foods that are blended and for patients that cannot swallow or safely chew solid food.

A

Pureed diets

82
Q

This diet consists of food consistencies that have been modified, such as ground meat or soft cooked foods.

A

Mechanical soft

83
Q

This diet is for patients who have difficulty swallowing and are at risk for aspiration.

A

Thickened liquids

84
Q

This diet has no dietary restrictions but should follow balanced diet with essential nutrients.

A

General diets

85
Q

These diets are prescribed to control the amount of calories by controlling carbohydrate intake. Foods that have a high glycemic index and rapidly raise the body’s blood glucose concentration should be avoided.

A

Diabetic diets

86
Q

These diets restrict potassium, sodium, protein, and phosphorous intake. Fresh fruits and vegetables except bananas are excellent choices.

A

Renal diets

87
Q

These diets are used to control the dietary intake of foods that contribute to conditions affecting the cardiovascular system. Consists of low cholesterol and low sodium items.

A

Cardiac diets

88
Q

If patients are confined to bed and require assistance feeding, its important to do what 3 things?

A

Elevate the head of the bed at 30-45 degrees
closely observe the patient’s ability to swallow
watch for signs of dysphagia (choking)

89
Q

What order is usually in place before and after surgery to allow the intestinal tract to rest and decrease stimulation of nerves that can lead to vomiting.

A

nil per os (NPO)

90
Q

These feeding tubes are used to provide short term nutritional support for patients who have a functional GI tract but cannot swallow, refuse to eat, or need additional nutrients to meet the body’s needs.

A

Enteral feeding tubes

91
Q

These feeding tubes are placed through one of the nares and into the stomach and are used for short-term nutritional therapy and bowel decompression.

A

NG feeding tubes

92
Q

These tubes are surgically placed through an incision in the upper left quadrant of the abdomen. They are for long-term nutritional therapy and for patients who are neurologically impaired or have a condition that affects their stomach and its normal function.

A

Percutaneous endoscopic gastrostomy (PEG) tubes

93
Q

Medications are never added directly to a tube feeding, what is done instead?

A

Given in liquid form or ground into powder and dissolved into 15 to 30 mL of sterile water before instilling into tube.

93
Q

This type of nutrition may be the only feasible option for patients who don’t have a functioning GI tract, or unable to ingest, digest, or absorb essential nutrients due to certain conditions.

A

Total parenteral nutrition (TPN)

93
Q

Type of nutrition that is given through a peripherally inserted central catheter line or central venous catheter by means of an infusion pump.

A

Total parenteral nutrition (TPN) hyperalimentation

94
Q

The American Heart Association reccommends that sodium intake should not exceed _______ mg per day to lower blood pressure.

A

1500

95
Q

Overall, Dietary Guidelines for Americans encourage a sodium intake of less than ________ mg/day

A

2300

96
Q

This electrolyte is found in breads, cereals, chips, cheese, processed meats, and commercially canned foods, and table salt

A

Sodium (Na)

97
Q

This electrolyte is found in fish, not shellfish, whole grains, nuts, broccoli, cabbage, carrots, celery, cucumbers, potatoes with skins, spinach, tomatoes, apricots, bananas, cantaloupe, nectarines, oranges, tangerines.

A

Potassium (K)

98
Q

This electrolyte is found in cheese, ice cream, milk, yogurt, rhubarb, spinach, tofu

A

Calcium (Ca)

99
Q

This electrolyte is found in cashews, halibut, swiss chard and other green leafy vegetables, tofu, wheat germ, dried fruit.

A

Magnesium (Mg)

100
Q

This electrolyte is found in seaweed, rye, tomatoes, lettuce, celery, and olives. Table salt, salt substitutes.

A

Chloride (Cl)

101
Q

This electrolyte is found in milk, meat, nuts, legumes, and grains

A

Phosphate (PO)

NUR155 Theory (20 decks)

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