Nutrition PPT

Question 1

_______ is critical for all members of a household.

Answer 1

food security

Question 2

Food holds ____ meaning.

Answer 2

symbolic

Question 3

______ Therapy (MNT) uses nutrition therapy and counseling to manage disease.

Answer 3

Medical Nutrition

Question 4

Medical Nutrition Therapy (MNT) can be used to manage diseases such as Type 1 diabetes, hypertension, and _______.

Answer 4

inflammatory bowel disease

Question 5

EN

Answer 5

Enteral Nutrition

Question 6

PN

Answer 6

Parenteral Nutrition

Question 7

_____ is the main source of energy in a diet.

Answer 7

Carbohydrates

Question 8

Healthy people 2020 nutrition objective is for weight and growth (BMI ______)

Answer 8

18.5 to 24.9

Question 9

Guidelines for dietary change recommend reduced fat, saturated fat, sodium, refined sugar, and cholesterol, and increased intake of _________ and fiber.

Answer 9

complex carbs

Question 10

Review BOx 35-1 examples of nutrition objectives

Answer 10

1

Question 11

__________ is the energy needed to maintain life-sustaining activities for a specific period of time at rest

Answer 11

basal metabolic rate

Question 12

____________ is the amount of energy that an individual needs to consume over a 24-hour period for the body to maintain all of its internal working activities while at rest

Answer 12

resting energy expenditure (REE)

aka resting metabolic rate

Question 13

When the _______ of the food we eat meets our energy requirements, our weight does not change.

Answer 13

kilocalories (kcal)

Question 14

_____ are the main source of energy in a diet.

Answer 14

carbohydrates

Question 15

Carbohydrates have ____ kcal/g.

Answer 15

4

Question 16

Carbohydrates are either _____ or _____ saccharides.

Answer 16

complex and simple

Question 17

Proteins are made up of _____.

Answer 17

amino acids

Question 18

Proteins are necessary for _____ nitrogen balance.

Answer 18

positive ?

Question 19

There are ____ kcal/g in protein.

Answer 19

4

Question 20

There are ____ kcal/g in fats.

Answer 20

9

Question 21

Fats are composed of ______ (animal fats) or ______ (vegetable fats).

Answer 21

saturated

polyunsaturated

Question 22

All cell function depends on a fluid environment and that is why ____ is so important.

Answer 22

water

Question 23

______ are essential to normal metabolism.

Answer 23

vitamins

Question 24

Types of vitamins

Answer 24

water soluble

fat soluble

Question 25

_____ are catalysts for enzymatic reactions.

Answer 25

minerals

Question 26

Types of mineral categories

Answer 26

macominerals | trace elements

Question 27

See Table 45-1 Mechanisms for Intestinal Absorption of Nutrients

Answer 27

1

Question 28

See Table 45-1 Summary of digestive system

Answer 28

1

Question 29

_____ begins in the mouth and ends in the small and large intestines.

Answer 29

digestion

Question 30

The small intestine is the primary area of _____.

Answer 30

absorption

Question 31

_______ and storage of nutrients consists of anabolic and catabolic reactions.

Answer 31

metabolism

Question 32

Chyme is moved by peristalsis in the ileocecal valve into the large intestine, where it becomes feces which is referred to as ____.

Answer 32

elimination

Question 33

Acceptable range of quantities of vitamins and nutrients for each gender and age group

Answer 33

Dietary Reference Intakes (DRIs)

Question 34

Box 45-2 pg 1058

Answer 34

1

Question 35

_______ needed protein, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium

Answer 35

daily values

Question 36

Environmental factors influencing nutrition

Answer 36

Sedentary lifestyle hectic work schedules fast food restaurants high cost of healthy foods

Question 37

_____ needs also influence nutrition.

Answer 37

developmental needs

Question 38

Box 45-4 1061

Answer 38

1

Question 39

Alternative food patterns are based on ______, cultural background, ethics, health beliefs, and preference.

Answer 39

religion

Question 40

_____ diet consists predominantly of plant foods.

Answer 40

vegetarian

Question 41

_______ (avoids meat, fish, and poultry, but eats eggs and milk)

Answer 41

Ovolactovegetarian

Question 42

_________ (drinks milk but avoids eggs)

Answer 42

Lactovegetarian

Question 43

_________ (consumes only plant foods)

Answer 43

Vegan

Question 44

__________ (consumes fruit, nuts, honey, and olive oil)

Answer 44

Fruitarian

Question 45

___________ (primarily brown rice, other grains, and herbed tea)

Answer 45

Zen macrobiotic

Question 46

Screening a patient is a quick method of identifying malnutrition or risk of malnutrition using sample tools:

Answer 46

``` Height Weight Weight change Primary diagnosis Comorbidities Screening tools ```

Question 47

________ is a measurement system of the size and makeup of the body.

Answer 47

Anthropometry

Question 48

An ________ provides an estimate of what a person should weigh.

Answer 48

ideal body weight (IBW)

Question 49

________ measures weight corrected for height and serves as an alternative to traditional height-weight relationships.

Answer 49

Body mass index (BMI)

Question 50

Assessment of nutrition should involve lab and _____ tests.

Answer 50

biochemical

Question 51

Box 45-6 p 1066

Answer 51

1

Question 52

Nursing diagnosis for nutrition slide 16

Answer 52

1

Question 53

During planning nutrition _______ and counseling are important for all patients to prevent disease and promote health.

Answer 53

education

Question 54

During planning refer to professional standards for _____.

Answer 54

nutrition

Question 55

Collaboration with a ________ helps develop appropriate nutrition treatment plans.

Answer 55

registered dietitian (RD)

Question 56

Nutrition planning considerations

Answer 56

Perioperative food intake Enteral and parenteral feedings Assistive devices

Question 57

During implementation the focus is on health promotion

Answer 57

``` Education Early identification of potential or actual problems Meal planning Weight loss plans Food safety ```

Question 58

During implementation acute care considerations

Answer 58

Risk factors in acutely ill patient Advancing diets = Gradual progression of dietary intake or therapeutic diet to manage illness Promoting appetite Assisting with oral feedings When a patient needs help with eating, it is important to protect his or her safety, independence, and dignity.

Question 59

Adaptive Equipment

Answer 59

1

Question 60

________ provides nutrients into the GI tract. It is physiological, safe, and economical nutritional support.

Answer 60

Enteral nutrition (EN)

Question 61

Box 45-11 p 1075

Answer 61

1

Question 62

With enteral nutrition confirmation of placement is necessary as well as checking _______ every 4 to 6 hours when enternal feeding is continuous and immediately before the feeding in patients receiving intermittent feeding.

Answer 62

gastric residual volumes (GVR)

Question 63

45-7 p 1079

Answer 63

1

Question 64

The risk of ______ is a complication of enteral nutrition.

Answer 64

aspiration

Question 65

What patients receiving enteral nutrition are at the highest risk for aspiration?

Answer 65

1

Question 66

Enteral nutrition irritates bronchial mucosa, resulting in decreased blood supply to affected ________.

Answer 66

pulmonary tissue