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NSG 300 > Topic 6: Nutrition > Flashcards

Topic 6: Nutrition Flashcards

(67 cards)

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1
Q

what is the main source of energy in a diet

A

carbohydrates

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2
Q

simple carbohydrates

A

monosaccharides and disaccharides (sugars)

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3
Q

complex carbohydrates

A

polysaccharides (starches and fibers)
have longer lasting energy

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4
Q

amino acid

A

simplest form of a protein

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5
Q

indispensible amino acids

A

Provided through diet because the body does not make them

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6
Q

dispensable amino acids

A

The body synthesizes these

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7
Q

Positive nitrogen balance

A

·when the intake of nitrogen is greater than the output.

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8
Q

Positive nitrogen balance is required for..,

A

growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing. The body uses nitrogen to build, repair, and replace body tissues.

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9
Q

Negative nitrogen balance

A

·occurs when the body loses more nitrogen than it gains (e.g., with infection, burns, fever, starvation, head injury, and trauma).

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10
Q

The increased nitrogen loss is the result of…

A

body tissue destruction or loss of nitrogen-containing body fluids
Nutrition during this period needs to provide nutrients to put patients into positive balance for healing.

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11
Q

what is the most calorie dense nurtrient

A

fats

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12
Q

what are chemicals that act as catalysts in biochemical reactions

A

vitamins

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13
Q

vitamins are

A

organic compounds that are essential to normal metabolism

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14
Q

water soluble vitamins

A

B complex and vitamin C
absorb easily from the GI tract, they are not stored (urinate out)

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15
Q

fat soluble vitamins

A

Vitamins A, D, E, K
stored in the fatty compartments of the body

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16
Q

minerals are

A

inorganic elements essential to the body as catalysts in biochemical reactions.

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17
Q

macrominerals

A

any of the minerals that people require daily in amounts over 100 mg

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18
Q

microminerals/ trace elements

A

any of the minerals that people require daily in amounts less than 100 mg

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19
Q

Enzymes

A

the protein like substances that act as catalysts to speed up chemical reactions. They are an essential part of the chemistry of digestion.

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20
Q

Ptyalin (salivary amylase)

A

enzyme that acts on cooked starch to begin conversion to maltose

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21
Q

chief cells in stomach secrete

A

pepsinogen

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22
Q

What secretes gastrin?

A

G cells (pyloric clads)

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23
Q

gastrin

A

a hormone that triggers parietal cells to secrete hydrochloric acid (HCl)

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24
Q

Parietal cells

A

secrete HCl and intrinsic factor (IF), which is necessary for absorption of vitamin B12 in the ileum.

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25
Fat and starch digestion begin when the body produces...
gastric lipase and amylase
26
bile
stored in gallbladder and it acts as a detergent because it emulsifies fat to permit enzyme action while suspending fatty acids in solution.
27
Dietary reference intakes (DRIs)
Acceptable range of quantities of vitamins and minerals for each gender and age group
28
what are the Four components of dietary reference intakes (DRIs)
1. Estimated average requirement (EAR) 2. Recommended dietary allowance (RDA) 3. Adequate intake (AI) 4. Tolerable upper intake level (UL)
29
Estimated average requirement (EAR)
amount of nutrient that appears sufficient to maintain a specific body function for 50% of population based on age and gender.
30
Recommended dietary allowance (RDA)
average needs of 98% of population, not exact needs of an individual.
31
Adequate intake (AI)
set for specific nutrients when there is insufficient evidence available to establish a Recommended Dietary Allowance (RDA). suggested intake for individuals based on observed or experimentally determined estimates of nutrient intakes used when not enough evidence to set RDA.
32
Tolerable upper intake level (UL)
highest level that poses no risk of adverse health events.
33
Basal metabolic rate (BMR)
Energy needed at rest to maintain life-sustaining activities for a specific amount of time
34
Resting energy expenditure (REE)
Amount of energy needed to consume over 24-hour period for the body to maintain internal working activities while at rest
35
nurtients
Energy necessary for the normal function of numerous body processes
36
nutritional needs for infants
· Breastfeeding, formula, solid foods
37
nutritional needs for adolescents
Physiological age is better than chronological age for estimating nutritional needs Adolescents have increased energy needs owing to higher metabolic growth demands; protein increase is needed; calcium and continuous iron are especially important in females
38
nutritional needs for young and middle adults
Energy requirements for maintenance and repair only as growth slows
39
nutritional needs for older adults
· Decreased needs for energy due to slowing of their metabolic rate. Age-related changes in appetite, taste, smell, and the digestive system affect nutrition. Fixed incomes influence the ability to purchase food. The elderly often have difficulty chewing, missing teeth, or oral pain, causing difficulty in food consumption
40
Ovolactovegetarian
avoids meat, fish, and poultry, but eats eggs and milk
41
Lactovegetarian
drinks milk but avoids eggs
42
Vegan
consumes only plant foods
43
Zen macrobiotic
consist primarily of brown rice, other grains, and herb teas
44
Fruitarian
consumes fruit, nuts, honey, and olive oil
45
what are some causes of malnutrition
conditions that interfere with the ability to ingest, digest, or absorb adequate nutrients.
46
Anthropometry
is a measurement system of the size and makeup of the body.
47
An ideal body weight (IBW)
provides an estimate of what a person should weigh
48
Body mass index (BMI)
measures weight corrected for height and serves as an alternative to traditional height-weight relationships.
49
How do you calculate BMI?
weight (kg) / height (m^2)
50
dysphagia
difficulty swallowing
51
what are warning signs of dysphagia
cough during eating; change in voice tone or quality after swallowing; abnormal movements of the mouth, tongue, or lips; and slow, weak, imprecise, or uncoordinated speech. Abnormal gag, delayed swallowing, incomplete oral clearance or pocketing, regurgitation, pharyngeal pooling, delayed or absent trigger of swallow, and inability to speak consistently
52
Advancing diets
gradual progression of dietary intake or therapeutic diet to manage illness
53
how do you promote appetite
Provide an environment that promotes nutritional intake (free of odors, oral hygiene to remove unpleasant taste, maintain comfort)
54
enteral tube feeding
provides nutrients into the GI tract
55
Parenteral Nutrition (PN)
Nutrients are provided intravenously
56
Polymeric Enteral Formula
milk-based, blenderized; the patient's gastrointestinal tract needs to be able to absorb whole nutrients
57
Modular Enteral Formula
are single macronutrient (e.g., protein, glucose, polymers, or lipids) preparations and are not nutritionally complete. This type of formula is added to other foods to meet a patient's individual nutritional needs.
58
Elemental enteral formulation
formulas are nutritionally complete, which means they contain all of the nutrients needed to maintain nutritional sustenance. They are unique in that the protein equivalent and fats (medium chain triglycerides, or MCTs) are broken down to their simplest form, making them easier to digest.
59
when is enteral tube feeding used when...
patients are unable to ingest food but are still able to digest and absorb nutrients
60
before starting a PN what must be done
xray to confirm positon
61
Peptic ulcer treatments
-Avoid caffeine -Avoid spicy foods -Avoid aspirin, nonsteroidal antiinflammatory drugs (NSAIDs) -Consume small, frequent meals
62
IBD: Chronic Ulcerative Colitis. treatment
- Elemental diets - Parenteral nutrition -Vitamins and iron supplements -Fiber increase - Fat reduction -Large meal avoidance -Lactose and sorbitol avoidance
63
American Heart Association (AHA) dietary guidelines
- Balance caloric intake and exercise. - Maintain a healthy body weight. - Eat a diet rich in fruits, vegetables, and complex carbohydrates. - Eat fish twice per week. - Limit foods and beverages high in sugar and salt. - Limit trans-saturated fat to less than 1%.
64
why is nutrition management important in cancer patietns
o Malignant cells compete with normal cells for nutrients, which increases the patients metabolic needs o Anorexia, nausea, vomiting, and taste distortions are common in these patients.
65
HIV and AIDS and nutrition
o Patients experience: Body wasting and severe weight loss related to severe diarrhea, GI malabsorption, altered nutrient metabolism - Systemic infection results in hypermetabolism as a result of cytokine elevation o Maximize kilocalories and nutrients o Encourage small, frequent, nutrient-dense meals with fluid in between
66
what technique is used when preparing and delivering enteral feedings
aseptic
67
what position should the bed be at for nutritional feeding
Position the patient upright or elevate the head of the bed a minimum of 30 (preferably 45) degrees.

NSG 300 (13 decks)

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