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NURS175 > Supporting Nutrition > Flashcards

Supporting Nutrition Flashcards

1
Q

Proper nutrition + physical activity can:

A
  • potential prevention of some disease
  • reduction in the risk for developing others
  • increase feelings of wellbeing
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2
Q

BMI <18.5

A

underweight

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3
Q

BMI 18.5-24.9

A

normal

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4
Q

BMI 30-34.9

A

obese (class 1)

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5
Q

BMI 25.0-29.9

A

overweight

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6
Q

BMI 35-39.9

A

Obese (class 2)

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7
Q

BMI >40

A

Obese (class 3/”morbidly obese)

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8
Q

waist: hip ration

A
  • when the waist measurement is close to the same as the hip measurement, there is a higher risk of disease
  • differences in ratio exist between men and women
  • risk to health is greater in women if waist measures above 35 inches and above 40 inches for men
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9
Q

Apple shaped people

A

greater risk to health as fat is stored around organs (deep fat)
- “pear” shape the hat is not stored in the organs; stored in the hips

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10
Q

positive energy balance occurs when

A

caloric intake is greater than caloric output

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11
Q

over time, calries consumed in excess contribute to

A

weight gain

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12
Q

one pound of fat is equivalent to ______ calories

A

3500

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13
Q

an extra 500 calories per day per week can result in

A

weight gain of 1 pound per week

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14
Q

reducing the intake of 500 calories a day for a week can result in

A

1 pound of weight loss

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15
Q

Nutrition during growth and development for infants through school aged children

A
  • breastfeeding
  • formula
  • introduction to solid food
  • childhood obesity
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16
Q

nutrition fro growth and development through adolescents

A
  • nutritional deficiencies
  • eating disorders
  • physical activity
  • obesity
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17
Q

nutrtion through growth and development of young and middle-aged adults

A
  • obesity
  • pregnancy
  • lactation
  • lifestyle
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18
Q

nutrition during growth and development of older persons

A
  • nutritional deficenies
  • overall health status
  • dehydration risk
  • limitation in income and acess to food
  • therapeutic diets
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19
Q

Age related gastrointestinal changes that can affect digestion of food and maintenance of nutrition

A
  • changes in teeth and gums
  • reduced salivary production
  • atrophy or oral mucosla epithelial cells
  • increased taste threshold
  • decreased thirst sensation
  • reduced gag reflex, and decreased esophageal and colonic peristalsis
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20
Q

what factors can effect older adults nutrition

A
  • cognitive impairments (delirium, dementia, depression)
  • presences of contributing medical factors (diabetes, heart failure and disease, lung disease, Gi disorders)- medications and their adverse effects (Anorexia, Xerostomia, Early satiety, impaired smell and taste preception)
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21
Q

Xerostomia

A

servere dryness of the mouth

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22
Q

Alternate food patterns can be based on:

A
  • religion, cultural backgroud, ethics, health benefits, preference
  • cultural meaning of food
  • “hot” and “cold” foods
  • vegetarian diet
  • vegan diet
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23
Q

what are the essential nutrients and important minerals

A
  • carbohydrates
  • fiber
  • fat
  • protein
  • sodium
  • vitamin D
  • Calcium
  • iron
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24
Q

Simple carbohydrates

A
  • monosaccarides
  • disaccharides
  • quickly released into the bloodstream apon digestion
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25
Q

Complex carbohydrates

A
  • polysaccarides (glucose, glycogen, fibre)
  • are not too sweet because molecules are too large for the tongues taste bud receptors for sweetness
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26
Q

Glucose metabolism

A
  • provides energy for the cell
  • nurns moreefficently and more completely than protein or fat
  • required for brain, skeletal muscle, and blood cell function
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27
Q

what is a nutritional tool for glucose metabolism

A

Glycemic Index

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28
Q

Glycemic index purpose

A

helpful for choosing healthy foods when diabetic

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29
Q

Examples of whole grains (best choice)

A
  • oatmeal
  • brown rice
  • popcorn
  • ingredients in blood and cereal goods
30
Q

Example of refined grains (most of bran removed-less ideal)

A
  • cream of wheat
  • products made with enriched white/wheat flour
  • white rice
31
Q

soluble carbohydrates

A
  • dissolves in water; protects from certain diseases such as cardivascular disease by blocking absorption of cholesterol
  • provides feeling of fullness
  • barley, legumes, oats, bran, vegitables
32
Q

insoluble carbohydrates

A

-non digestable
- does not dissolve in water
- aids in elimination of waste
- bran, vegetables, fruits

33
Q

starchy vegetables

A
  • corn
  • legumes
  • peas
  • potatoes / sweat potatoes
  • squash
34
Q

non starchy vegetables

A
  • asparagus
  • bean sprouts
  • broccoli
  • carrots
  • green beans
35
Q

Milk and dairy

A
  • more calories from carbohydrates than protein (caloric dense nutrient)
  • important source of Vit. D
  • fat serves as fuel that supplies energy, cushions vital organs, lubricates body tissue, insulates, and protects cell membranes
36
Q

TRANS fats

A
  • not good for you; best avoided or limited
  • prepared foods, snack foods, hard “stick’ margrines or lard
37
Q

SATURATED fats

A
  • best in small quantities
  • animal fat products like dairy (cream cheese)
38
Q

UNSATURATED fats

A
  • best choice
  • avocado, nuts, olive oil, canola oil
39
Q

what type of fat does meat have

A

both saturated and unsaturated fats

40
Q

Foods with high density lipoproteins (HDL)

A
  • olive oil / canola oil / avocado / canola oil
  • corn / sybeans
  • fish
  • flax/nus/chia seeds
  • whole grains
  • high fibre fruit
  • lean meat (turkey/chicken)
41
Q

foods with low density lipoproteins (LDL)

A
  • red meats
  • whole dairy products
  • egg yolks
  • coconut oil / palm oil
  • butter / margrine
42
Q

rule for cholesterol

A

keep LDL low
keep HDL high

43
Q

Nitrogen balance

A

input and output of nitrogen are equal (normal body condtioions)

44
Q

Positive nitrogen balance

A
  • when intake of nitrogen exceeds output
  • required for growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing
45
Q

Negative nitrogen balance

A
  • occurs when the body loses more nitrogen than it gains
  • severe infections, burns, large wounds, fever, starvation, head injury, and trauma
  • Nitrogen containing body fluids through urine, feces, sweat, bleeding or vomiting
46
Q

protein

A

nitrogen balance

47
Q

Vitamins

A
  • body is unable to synthesize most vitamins in the required amounts and depends on dietary intake
48
Q

fat solable vitamins

A

A,D,E,K

49
Q

water soluable vitamins

A

C,B
- not stored in the body

50
Q

Why is vitamin D important

A
  • ingestiable and synthesized with sunlight
  • supplements should start at birth
  • protection from certain diseases (rickets/cancer)
  • potential role in MS
  • take with calcium to decrease the risk of osteoporosis
51
Q

Calcium

A
  • absorption decreases with age (osteoporosis)
52
Q

Osteoporosis

A
  • brittle bones
  • common in older age
  • more common in men than women
  • menopause plays a role in losing calcium
53
Q

iron is found in

A
  • red meat, pork, poultry
  • seafooods
  • beans, peas
  • dark leafy green vegatables
  • dried fruit
  • iron fortified cereals, pasta, bread
54
Q

iron supplements effect

A
  • causes feces to turn black
  • constipation is a common side effect
55
Q

too much sodium in the body leads to

A
  • high blood pressure
  • risk for stroke
  • heart disease
  • kidney disease
  • osteoporosis
  • stomach cancer
56
Q

what is the average canadians sodium intake

A

3400mg
- which is too much

57
Q

examples of high salt foods

A
  • Delicatessens meats (ham, salami, prosciutto)
  • breakfast cereals
  • tomato sause
  • soy sauce and asian stir fry sauces
  • vegetable or meat stocks
  • canned vegetable’s and legumes
  • pasta sauce
  • bread
  • baked goods
  • soup
  • cheese
  • frozen meals
  • instant noodles
58
Q

low sodium and high potassium cause

A

reduction of high blood pressure risk

59
Q

adequate calcium and vitamin D cause

A

reduction in the risk of osteoarthritis

60
Q

low saturated fat and low trans fat intake cause

A

reduction in the risk of heart disease

61
Q

rich vegetable and fruit consumption cause

A

reduction in the risk of some types of cancers

62
Q

3 nutrition resources

A
  • Canada food guide
  • DASH Diet
  • mediterranean diet
63
Q

after feeding a patient

A
  • keep patient upright for 30 mins
  • check for “pocketing” of food in the cheeks
  • note and document the intake of any solids or liquids
  • identify preferred food
  • note and document any complications with swallowing
  • preform oral hygiene
64
Q

before feeding a patient

A
  • asses aspiration
  • patient sits as upright as possible
  • head tilted forward
  • glasses on, hearing aids in, dentures in
  • protect clothing and bedding if necessary
65
Q

during feeding

A
  • small bites
  • allow fluid in between bites (if allowed)
  • give enough time to chew
  • observe swallowing ability
  • stay in patient line of sight at eye level
  • place food in line of vision
  • avoid asking questions where the patient feels that must talk
  • have patients
66
Q

Subjective data

A
  • history of unintentional weight loss of more than 5-10% in a month
  • change in appetite
  • change in SDOH
  • specialized/recommended data
  • normal eating patterns/changes in normal eating patterns
  • food preferences
  • food allergies
  • knowledge of nutrition
  • nutritional screening tools
67
Q

objective data

A
  • body weight and height
  • BMI
  • laboratory test (blood work)
  • clinical observations and physical examinations
68
Q

nursing interventions

A
  • measure weight daily
  • request dietician to see patient
  • preform daily calorie counts
  • encourage friends/family to bring in foods the patient likes
  • supervise consumption at meal and snack times, offering encouragement
  • ambulate patient to stimulate appetite
  • encourage water intake
69
Q

examples of clear fluids

A
  • water
  • broth
  • coffee
  • tea
  • carbonated beverages
  • clear fruit juices
  • gelatin
  • popsicles
70
Q

full fluid examples

A
  • smooth textured dairy products
  • custards
  • refined cooked cereals
  • vegtable juices
  • all fruit juices

NURS175 (12 decks)

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