Week 4 Chapter 27 Flashcards
Obesity
Excessively overweight so that it umpires all aspects of your life
Diabetes
Uncontrolled blood pressure from lack of insulin
Nutrition
Process involved in ingestion, digestion, absorption, and the use of food and fluids in the body
Ingestion
Process of taking foods and fluids into the body
Digestion
Breakdown of nutrients so that they can be absorbed by the cells
Chemical and physical breakdown
Absorption
Process by which substances pass through the intestinal wall into the blood
Chyme
Digested food
Nutrients
Protein
Carbohydrates
Fats
Vitamins
Minerals
Water
3 types of carbohydrates
Simple sugars
Starch
Fibre
What is Protein good for
Normal tissue growth and repair
What is Vitamins good for
growth in the body
Minerals
Calcium, phosphorous, iron, sodium, potassium
Needed for specific body function
What does Water do
Maintains cell function
Removes waste
Regularates body temperature
Canada’s food guide
Vegetables and fruits (1/2)
Protein foods (1/4)
Whole grains (1/4)
Water
Factors effecting good nutrition
Personal choice
Food intolerances
Culture
Allergies
Dysphagia
Difficultly swallowing
Aspiration
Food goes into lungs
Fluid intake orders
Encourage fluids
Restrict fluids
NPO (nothing by mouth)
Edema
Means swelling, excessive fluid intake
Dehydration
More fluid is leaving then coming in
Vitamin A, D, E, and K
Fat-soluble vitamins
Excess doses are stored in the body
Vitamins C and B
Water-soluble vitamins
Excess doses are excreted in the urine
DAT
Diets as tolerated
Three main types of fat
Saturated fat
Trans fat
Unsaturated fat
