Nutrition Exam 2 Flashcards
(120 cards)
1
Q
What is the study of food and how it affects the body?
A
Nutrition
Nutrition encompasses various aspects of dietary intake and its impact on health.
2
Q
What are the three main macronutrients?
A
- Protein
- Carbohydrates
- Fats
3
Q
What is the role of micronutrients in the body?
A
Help manufacture, repair, and maintain cells
4
Q
What percentage of daily calories should come from carbohydrates?
A
45 – 60%
Primary source of energy
Functions: They contribute to the growth, maintenance, and repair of body tissues.
Combine with iron to form hemoglobin Fluid balance- proteins attract water
Immune system – protein helps build white blood cells
5
Q
What are the two types of carbohydrates?
A
- Simple
- Complex
6
Q
What is the daily protein recommendation in grams per 2 pounds of body weight?
A
0.8 grams
7
Q
What are lipids essential for?
A
- Brain and nerve function
- Absorption of fat-soluble vitamins
- Flavor and satiety
Other functions: Aid in absorption of fat-soluble vitamins
- Sterols: lipids including cholesterol.
Cholesterol is needed for suppleness and cell support. It helps with vitamin D, estrogen, and testosterone levels. Cholesterol is synthesized in the liver. - Glycerides: True fats, fatty acids and triglycerides
8
Q
What are the two types of cholesterol?
A
- LDL (Low Density Lipoproteins) is a problem- heart attack
- HDL (High Density Lipoproteins)- want higher than LDL
9
Q
What vitamin is known for improving vision and cell growth?
A
Vitamin A, fat soluble
sources: carrots, sweet potato, oranges, fruit and vegs
10
Q
Which vitamin is critical for regulating calcium in the blood?
A
Vitamin D
sources: Cereals, juices, dairy, sunlight
11
Q
What is the primary function of Vitamin C?
A
Collagen synthesis and immune function
12
Q
What mineral is essential for muscle contraction and cellular metabolism?
A
Calcium
13
Q
What is the recommended daily intake of calcium for women over age 51?
A
1200 mg
14
Q
What does sodium help maintain in the body?
A
Water balance and acid-base balance
15
Q
What is the primary source of energy for the body?
A
Carbohydrates
16
Q
What is the Basal Metabolic Rate (BMR)?
A
The amount of energy used while at rest
17
Q
What is the formula to calculate Body Mass Index (BMI)?
A
Weight (lbs) x 703 / Height (inches)²
18
Q
What are some complications associated with obesity?
A
- Type 2 diabetes
- Heart disease
- Cancer
19
Q
What is the American Heart Association’s recommendation for alcohol consumption?
A
- 2 drinks/day for men
- 1 drink/day for women
20
Q
What are the critical nutrition needs for infants?
A
- Breastfeeding for 12 months
- Introducing foods at 4-6 months
21
Q
What is a potential source of botulism toxin for infants?
A
Honey or corn syrup
22
Q
What nutrients are particularly important for young adults?
A
- Protein
- Vitamins
- Minerals
23
Q
What happens to BMR as people age into middle adulthood?
A
BMR decreases
24
Q
What is the recommended daily water intake?
A
2500ml to 3500ml
25
Fill in the blank: The energy in carbohydrates, proteins, and lipids is measured in terms of _______.
[calories or kilocalories]
26
What is the daily calorie requirement for sedentary women and older adults?
Around 1600 kcal/day
27
What is the BMI range for normal weight?
18.5-24.9
28
True or False: BMI should be the only indicator of health.
False
29
What food guide tool is used to educate clients and families?
Food Guides
30
What is the role of water in the body?
* Acts as a solvent
* Provides transport for oxygen and nutrients
* Maintains body temperature
31
What are the recommended dietary guidelines for fats?
Limit to less than 20-35% of daily calories
32
What is the significance of dietary guidelines provided by the USDA?
They are based on scientific evidence for healthy individuals
33
What is the function of zinc in the body?
Cofactor for many enzymes involved in growth and metabolism
34
What is the maximum recommended cholesterol intake per day?
Less than 300mg
35
What is the relationship between potassium and fluid balance?
Potassium follows fluid; loss occurs during diarrhea/vomiting
36
What is the primary function of magnesium in the body?
Aids in enzyme activation and muscle function
37
What is the primary source of energy derived from fats?
9 kcal/g
38
What should be limited to help prevent cardiovascular disease?
* Saturated fats
* Trans fats
* Cholesterol
39
What is the impact of high saturated fat diets on LDL levels?
Increases LDL circulating in the bloodstream
40
What percentage of children in the US have food instability?
13.6%
## Footnote
Food instability refers to a lack of consistent access to enough food for an active, healthy life.
41
What are the essential nutrients young adults require for reproductive and bone health?
* Calcium
* Vitamin D
* Folic acid
* Iron
## Footnote
These nutrients are particularly important for women.
42
What happens to BMR in middle-aged adults?
BMR decreases
## Footnote
This leads to easier weight gain and associated health conditions.
43
What nutritional needs do older adults have despite needing fewer calories?
They need the same amount of nutrients as middle adults
## Footnote
This includes calcium, vitamin D, and B12.
44
What are common complications associated with malnutrition?
* Reduced self-esteem
* Loneliness
* Depression
* Osteoporosis
* Infection
* Metabolic disorders
* Cardiac dysrhythmia
* Organ failure
* Death
## Footnote
These complications highlight the serious impact of malnutrition.
45
What are some assessment findings indicative of food instability?
* Weight loss
* Hair loss
* Large abdomen
* Irregular menstruation
* Low blood pressure
* Weakness
* Eats small amounts
* Wears baggy clothes
* Pale skin
## Footnote
These signs can help in diagnosing malnutrition.
46
What does SNAP stand for?
Supplemental Nutrition Assistance Program
## Footnote
This federal program provides assistance for groceries based on income.
47
What is the DASH diet focused on?
* Low sodium
* Less fats
* Variety of fruits and vegetables
## Footnote
DASH stands for Dietary Approaches to Stop Hypertension.
48
What is the primary protein source for vegans?
* Tofu
* Nuts
* Beans
* Other plant-based protein sources
## Footnote
Vegans do not consume any animal products.
49
What is a common vitamin deficiency in vegetarian and vegan diets?
B12
## Footnote
B12 is primarily found in animal products, so vegans should seek fortified foods or supplements.
50
What is the purpose of enteral nutrition?
To provide nutrition through a tube placed orally, nasally, or surgically through the abdomen
## Footnote
This method is often used for patients unable to eat by mouth.
51
What are aspiration precautions?
* Avoid straws
* Chin tuck when swallowing
* Check for pocketing
* Monitor body weight
* Monitor intake and output
* Position at 90 degrees when eating
* Stay elevated for 30-45 minutes after eating
## Footnote
These precautions are important for patients with swallowing difficulties.
52
What is TPN?
Total Parenteral Nutrition
## Footnote
TPN is nutrition provided intravenously, requiring special access.
53
What is the difference between clear liquids and full liquids diets?
* Clear liquids: fluids you can see through (e.g., water, broth)
* Full liquids: liquids and foods that are liquid at room temperature (e.g., milkshakes, cream of wheat soup)
## Footnote
These diets are used based on patient needs.
54
True or False: Vegetarians are at a higher risk for nutrient deficiencies than meat eaters.
False
## Footnote
Vegetarians can meet their nutritional needs with proper planning.
55
What should be assessed in a focused nutritional assessment?
* Diet history
* Health history
* Physical assessment
## Footnote
These components help identify nutritional deficiencies and needs.
56
What is the recommended position for a patient during enteral feeding?
90 degrees when eating and 30-45 degrees after eating
## Footnote
This position helps prevent aspiration.
57
What are the signs of dehydration in a patient?
* Dry, red eyes
* Weak, thready pulse
* Dry, chapped lips
* Dry, broken hair
* Skin turgor issues
## Footnote
These signs can indicate fluid status and hydration levels.
58
What is a common cause of impaired swallowing?
Stroke
## Footnote
Other causes include tumors, cerebral palsy, and age.
59
What are the nutritional needs of bariatric surgery patients?
They must practice portion control and are usually on clear liquid diets for several weeks
## Footnote
This helps in their recovery and adjustment to new eating habits.
60
What is the significance of documenting admission weight in hospitalized patients?
It should NOT be a stated weight
## Footnote
Accurate weight is crucial for assessing nutritional status.
61
What is the primary risk factor for malnutrition in children?
Children in undeveloped nations
## Footnote
They are often at higher risk due to food scarcity.
62
What should be verified regarding food or water boluses?
Verify if providing any food or water boluses.
63
What types of formulas should be verified for feeding solutions?
High protein, diabetic formulas, renal formulas, pulmonary formulas, breastfeeding formulas.
64
What should be discussed regarding water requirements?
Ask about water requirements.
65
What rights should be remembered when administering medication through a tube?
Remember the rights.
66
What is the significance of Mr. H's discharge?
Mr. H is going home!
67
What should be reviewed during discharge teaching with Mr. H and his family?
Review type of formula and how to verify the formula.
68
What important administration techniques should be carefully reviewed?
How to administer the feeding, medications, and water.
69
What device-related knowledge should be reviewed?
How to access the device, flush, and clamp.
70
What should be reviewed concerning dressing changes?
Review any dressing changes.
71
What should be discussed regarding the storage of nutrition?
Review storage of nutrition.
72
What should be monitored for Mr. H after discharge?
Weighing Mr. H regularly and seeing his primary care provider to have labs drawn.
73
Fill in the blank: Review how to administer _______.
medications and water.
74
Fill in the blank: Verify correct feeding _______.
solution/supplement.
75
True or False: It is important to verify if the tube is safe for medication administration.
True
76
Unsaturated fats
good fats
77
Trans fat
in the middle
78
Saturated fats
Bad fats, reduce
79
Vitamin K
aids in the synthesis of clotting factors and development of RBC
-no blood thinner
-no food high in greens
80
Folocin (Folate) who needs this?
puberty, women who become preg. Prevent neural tube defects. Need 400-800 mcg/day.
vitamin b, cell metabolism, neurotransmitter synthesis, cell division, DNA synthesis, and hemoglobin formation
81
Vit K and Folate dont eat...
GREENS
leafy greens
asparagus
broccoli
papypa and oranges
avocado
seeds and nuts
brussels sprouts
beans peas and lentils
okra
cauliflower
beets
bell pepers
82
Calcium
blood clotting, muscle contraction, cellular metabolism, and heart action
sources: dairy, green leafy vegetables, broccoli, whole grains, nuts, fortified cereals and other products.
Calcium-squeezes the heart
83
Chovstek sign – facial twitching associated with calcium deficiency (hypocalcemia)
Causes by calcium deficiency
84
Magnesium – aids thyroid hormone secretion, maintains basal metabolic rate, activates enzymes for carbohydrate and protein metabolism, nerve and muscle function, and cardiac function - rhythm
MAG- CARDIAC FUNCTION, RHYTHM
sources: whole grains, nuts, legumes, green leafy vegetable, lima beans, potatoes.
Deficiencies in magnesium can cause muscle pain and poor cardiac function. Too much magnesium may cause n/v, weakness, and fatigue..
85
Magnesium-
ekg strip, it is rhythm,
86
Low calcium
cant pump heart---lower BP
87
Alcohol
low on thiamine and magnesium- banana bag
88
potassium- heart rhythm
sources: fruits, vegs, potato, milk, shellfish-----heart rhythm
Deficiency may cause weak pulse, muscle weakness, fatigue Too much potassium may cause irregular heart rhythms and muscle contractions/cramps. Remember, Potassium follows fluid. When patients are experiencing diarrhea/vomiting, they lose potassium.
89
Sodium
maintain fluids---causes altered mental status...brain shrinks
90
Idonine
no shellfish- allergic
no IV contrast
synthetic thyroid hormone
91
Client X is admitted to your department from a local mental health facility. The nursing staff reports Client X has been “acting different” and is confused. What lab would you expect the physician to order?
Low sodium order CNP
92
Client Y was admitted with a dehisced abdominal wound. He is being discharged today. The nurse would instruct Client Y to consume sufficient amounts of ________________.
Protein
93
Client Z is admitted with a bowel obstruction. After placing a nasogastric tube (NG) to wall suction, you return a few minutes later and Client Z had 500 ml’s of greenish brown output. The ER nurse reported he had about 850 ml’s of emesis in the 4 hours he was in the ER. What lab value would you anticipate to be affected?
potassium
94
Goal 2500 ml of water per day
95
Ultimately fluid balance is maintained when fluid intake matches fluid output.
n/a
EXAM
96
How would a diagnosis of heart failure determine IV fluid rate?
Why would a dialysis patient be on fluid restrictions?
What about someone severely dehydrated?
How would you assess fluid balance?
less fluid/ prevent fluid ----edenm, heart failure
yes.
more fluids.
intake and output
97
Create a specialized diet plan
for your patient
98
BMI
lose weight--calories in is less than out.
99
If BMI greater than 40 = Consult a dietitian for weight management, refer to counseling if needed, and assess need for weight loss surgeries
EXAM
other: recommend counseling, often learned behavior when overweight
100
Exercise
150 min a week
lose 1-2 per week
Exam
101
DASH diet
Stop hypertension
102
Mediterranean diet
Cultural/regional diet, but also recommended for weight loss, lowering cholesterol, and lowering blood glucose. Diet rich in olive oil, fish, fruits, vegetables, and nuts, and low on dairy, processed foods and red meat. One glass of red wine allowed daily.
103
Indian diet
Indian Diet includes fruits, vegetables, spices, and home cooked foods. Meat selection is based on religious preference. Traditionally, Muslims do not eat pork. During Ramadan, Muslims do not eat during sunlight hours. They will drink coconut milk and other nutrient containing fluids to stay hydrated. Many Hindus are not permitted to eat beef. Many Buddhist are vegetarian.
104
Spanish, Latin American, Mexican Diet
includes foods heavy on grains, beans, and corn-based products. These food choices increase the risk of diabetes, and obesity.
105
Asian diet
Asian Diet includes plant-based foods and low amount of animal products. Health benefits include lower risk of cardiovascular disease, colon cancer, and obesity. Fried foods can increase cardiovascular risks.
106
A patient can be NPO
no more than 3 days
107
DIets for patients
CLEAR liquids
full liquids
mechanical soft
pureed
clear liquids: fluids to prevent dehydration, and simple carbohydrates for energy (think any liquid you can see through)
Ex. Water, black coffee, unsweetened teas, broth
Full liquids: Contains liquids and food items that are liquid at room temperature (think clears with creamer or milk)
Ex. Milkshake, cream of wheat soup
Mechanical Soft: Usually for people with chewing difficulties, shredded meats, soft vegetables, eggs
Ex. Scrambled eggs, mashed potatoes, pastries
Pureed: Blended diet
108
It is important to have an admission weight documented. This should NOT be a STATED WEIGHT.
bc med is weight based needs to be accurate
109
Hyperglycemia
endocrine problem. not enough insulin created by pancreases.
A1C-High blood sugar- makes cell sticky- clot/stroke
110
Rule of 15
treatment for low blood sugar
111
hypo vs hyper gylcemia
112
What to do for impaired swallowing/ dysphagia?
Aspiration Precautions - avoid straws, chin tuck when swallowing, check for pocketing, monitor body weight, monitor intake and output, monitor skin turgor and mucous membranes, may need thicker liquids, position at 90 degrees when eating and 45 degrees 30-45 minutes after eating, assure on appropriate diet, have suction set up available
Teaching: Aspiration Precautions - avoid drinking with straws, chin tuck, monitor weight, sit up when eating 90 degrees and stay elevated 30-45 minutes, assure food prepared appropriately. If intake is limited, prepare highly nutritious meals.
113
TPN
is nutrition provided intravenously. It requires a peripherally inserted central catheter or other central access to administer. Patients will need to receive lipids separately.
used for patietn with bowel obstruction
114
Eternal Nutrition
is nutrition provided through a tube placed orally, nasally, or surgically through the abdomen.
115
NG tubes are used for short term (less than 6 weeks) enteral feedings.
n/a
116
Never let tube feeding hang below the patients stomach
117
Lasix drug
affects potassium causes dysrhrimas
118
electrolyte loss- if vomiting-potassium loss
119
ageism- is a bias- pick the statement
120
Wound staging-label from photo
