Nursing Nutrition

Front 1

24-hour food recall

Back 1

client recalls all the food and beverages consumed during a typical 24-hour period

Front 2

Anabolism

Back 2

a process in which simple substances are converted by the body cells into more complex substances (e.g., building tissue, positive nitrogen balance)

Front 3

Anemia

Back 3

a condition in which the blood is deficient in red blood cells or hemoglobin
Anorexia

Front 4

Anorexia

Back 4

lack of appetite

Front 5

Anorexia nervosa

Back 5

a disease characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in persons who continue to believe they are fat

Front 6

Basal metabolic rate

Back 6

(BMR) the rate of energy utilization in the body required to maintain essential activities such as breathing

Front 7

Body mass index

Back 7

(BMI) indicates whether weight is appropriate for height

Front 8

Bottle mouth syndrome

Back 8

describes the decay of the infant's teeth caused by constant contact with the sweet liquid in a bottle

Front 9

Bulimia

Back 9

an uncontrollable compulsion to eat large amounts of food and then expel it by self-induced vomiting or by taking laxatives

Front 10

Caloric value

Back 10

the amount of energy that nutrients or foods supply to the body

Front 11

Calorie (c, cal, kcal)

Back 11

a unit of heat energy equivalent to the amount of heat required to raise the temperature of 1 kg of water 1 C

Front 12

Catabolism

Back 12

a process in which complex substances are broken down into simpler substances (e.g., breakdown of tissue)

Front 13

Cholesterol

Back 13

a lipid that does not contain fatty acid but possesses many of the chemical and physical properties of other lipids

Front 14

Complete proteins

Back 14

a protein that contains all of the essential amino acids as well as many nonessential ones

Front 15

Demand feeding

Back 15

child is fed when hungry

Front 16

Diet history

Back 16

a comprehensive assessment of a client’s food intake that involves an extensive interview by a nutritionist or dietitian

Front 17

Disaccharides

Back 17

sugars that are composed of double molecules

Front 18

Dysphagia

Back 18

difficulty or inability to swallow

Front 19

Enteral

Back 19

through the gastrointestinal system

Front 20

Enzymes

Back 20

biologic catalysts that speed up chemical reactions

Front 21

Essential amino acids

Back 21

amino acids that cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet

Front 22

Fad

Back 22

a widespread but short-lived interest, or a practice followed with considerable zeal

Front 23

Fats

Back 23

lipids that are solid at room temperature

Front 24

Fat-soluble vitamins

Back 24

A, D, E, and K vitamins that the body can store

Front 25

Fatty acids

Back 25

the basic structural units of most lipids made up of carbon chains and hydrogen

Front 26

Food diary

Back 26

a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3 to 7 days

Front 27

Food frequency record

Back 27

a checklist that indicates how often general food groups or specific foods are eaten

Front 28

Gastrostomy

Back 28

an opening through the abdominal wall into the stomach
Glycerides

Front 29

Glycerides

Back 29

the most common form of lipids consisting of a glycerol molecule with up to three fatty acids

Front 30

Glycogen

Back 30

the chief carbohydrate stored in the body, particularly in the liver and muscles

Front 31

Glycogenesis

Back 31

the process of glycogen formation

Front 32

Ideal body weight (IBW)

Back 32

the optimal weight recommended for optimal health

Front 33

Incomplete proteins

Back 33

protein that lacks one or more essential amino acids; usually derived from vegetables

Front 34

Iron deficiency anemia

Back 34

a form of anemia caused by inadequate supply of iron for synthesis of hemoglobin

Front 35

Jejunostomy

Back 35

an opening through the abdominal wall into the jejunum

Front 36

Kilocalorie (Kcal)

Back 36

see Calorie

Front 37

Kilojoule (kJ)

Back 37

a metric measurement referring to the amount of energy required when a force of one newton (N) moves one kilogram of weight one meter distance

Front 38

Large calorie (Calorie, kilocalorie [Kcal])

Back 38

see Calorie

Front 39

Lipids

Back 39

organic substances that are greasy and insoluble in water but soluble in alcohol or ether

Front 40

Lipoproteins

Back 40

soluble compounds made up of various lipids

Front 41

Macrominerals

Back 41

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

Front 42

Malnutrition

Back 42

a disorder of nutrition; insufficient nourishment of the body cells

Front 43

Metabolism

Back 43

the sum of all the physical and chemical processes by which living substance is formed and maintained and by which energy is made available for use by the organism

Front 44

Microminerals

Back 44

a vitamin or mineral

Front 45

Mid-arm circumference (MAC)

Back 45

a measure of fat, muscle, and skeleton

Front 46

Mid-arm muscle circumference (MAMC)

Back 46

calculated by using reference tables or by using a formula that incorporates the triceps skinfold and the MAC

Front 47

Minerals

Back 47

a substance found in organic compounds, as inorganic compounds and as free ions

Front 48

Monosaccharides

Back 48

sugars that are composed of single molecules

Front 49

Monounsaturated fatty acids

Back 49

a fatty acid with one double bond

Front 50

Nasoenteric tube

Back 50

a tube inserted through one of the nostrils, down the nasopharynx, and into the alimentary tract

Front 51

Nasogastric tube

Back 51

a plastic or rubber tube inserted through the nose into the stomach for the purpose of feeding or irrigating the stomach

Front 52

Nitrogen balance

Back 52

a measure of the degree of protein anabolism and catabolism; net result of intake and loss of nitrogen

Front 53

Nonessential amino acids

Back 53

an amino acid that the body can manufacture

Front 54

Nutrients

Back 54

organic or inorganic substances found in food

Front 55

Nutrition

Back 55

the sum of all the interactions between an organism and the food it consumes

Front 56

Nutritive value

Back 56

the nutrient content of a specified amount of food

Front 57

Obese

Back 57

(obesity) weight greater than 20% of the ideal for height and frame

Front 58

Overnutrition

Back 58

a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue

Front 59

Oils

Back 59

lipids that are liquid at room temperature

Front 60

Overweight

Back 60

BMI 26-30 kg/m2

Front 61

Parenteral

Back 61

drug administration occurring outside the alimentary tract; injected into the body through some route other than the alimentary canal (e.g., intramuscularly)

Front 62

Partially complete proteins

Back 62

proteins that contain less than the required amount of one or more essential amino acids; cannot alone support continued growth

Front 63

Percutaneous endoscopic gastrostomy (PEG)

Back 63

feeding catheter inserted into the stomach through the skin and subcutaneous tissues of the abdomen

Front 64

Percutaneous endoscopic jejunostomy (PEJ)

Back 64

feeding catheter inserted into the jejunum through the skin and subcutaneous tissues of the abdomen

Front 65

Polysaccharides

Back 65

a branched chain of dozens, sometimes hundreds, of glucose molecules; starches

Front 66

Polyunsaturated fatty acids

Back 66

fatty acid with more than one double bond (or many carbons not bonded to a hydrogen atom)

Front 67

Protein-calorie malnutrition

Back 67

problem of clients with long-term deficiencies in caloric intake; characteristics include depressed visceral proteins (e.g., albumin), weight loss, and visible muscle and fat wasting

Front 68

Pureed diet

Back 68

a modification of the soft diet; liquid may be added to the food, which is then blended to a semisolid consistency

Front 69

Regurgitation

Back 69

the spitting up or backward flow of undigested food

Front 70

Resting energy expenditure (REE)

Back 70

the amount of energy required to maintain basic body functions

Front 71

Saturated fatty acids

Back 71

those in which all carbon atoms are filled to capacity (i.e., saturated) with hydrogen

Front 72

Skinfold measurement

Back 72

an indicator of the amount of body fat, the main form of stored energy

Front 73

Small calorie (c, cal)

Back 73

the amount of heat required to raise the temperature of 1 g of water 1 C

Front 74

Triglycerides

Back 74

substances that have three fatty acids; they account for over 90% of the lipids in food and in the body

Front 75

Undernutrition

Back 75

an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food

Front 76

Unsaturated fatty acid

Back 76

a fatty acid that could accommodate more hydrogen atoms than it currently does

Front 77

Urea

Back 77

a substance found in urine, blood, and lymph; the main nitrogenous substance in blood

Front 78

Vitamin

Back 78

an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes

Front 79

Water-soluble vitamins

Back 79

a water-soluble vitamin that the body cannot store, so people must get a daily supply in the diet; include C and B-complex

Front 80

Liquid nutrition into the upper intestinal tract.
a)enteral nutrition
b)parenteral nutrition
c)liquid nutrition

Back 80

a)enteral nutrition

Front 81

State 2 risks associated with enteral nutrition

Back 81

aspiration
infection
diarrhea
electrolyte imbalance

Front 82

Which type of feeding tube is the following:
a short-term tube placed into the stomach
a)PEG
b)NE
c)NG
d)J

Back 82

NG (nasogastric)

Front 83

Which type of feeding tube is the following:
a short-term tube placed into the duodenum or jejeunem
a)PEG
b)NE
c)NG
d)J

Back 83

NE (nasoenteric)

Front 84

Which type of feeding tube is the following:
a long-term tube placed surgically through the abdomen into the jejeunem
a)PEG
b)NE
c)NG
d)J

Back 84

J tube (Jejeunostomy)

Front 85

Which type of feeding tube is the following:
a long-term tube placed into the stomach through the abdomen
a)PEG
b)NE
c)NG
d)J

Back 85

PEG (percutaneous gastrostomy)

Front 86

What is the most reliable way to evaluate feeding tube placement?

Back 86

x-ray

Front 87

What is the best way for a nurse to regularly verify feeding tube placement?

Back 87

aspiration of stomach contents and measuring the pH of the aspirate to ensure that it is acidic.

Front 88

The delivery of nutrition by IV through a central venous catheter.

Back 88

parenteral nutrition