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190 Cards in this Set
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Nutrition |
sum of the processes involved in taking in nutrients and assimilating and using them |
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registered dietitian |
RD nutrition authority on the health care team |
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what is essential to good health |
proper nutrition |
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response to medical care system's focus on... |
illness and disease |
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what is needed even with a healthy body weight |
physical exercise |
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focus on... |
lifestyle and personal choices |
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approaches to health |
traditonal, preventive |
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traditional |
sick take care of pt |
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preventive |
prevening illness new way choose behaviors to minimize risk of disease |
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signs of proper nutrition |
well-developed body, ideal weight for body composition, adequate muscle development, smooth skin, glossy hair, clear and bright eye, mental and physical alertness, ability to resist disease and infection, increased life span, positive outlook on life, normal appetite, good posture |
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function of nutrients in food |
provide energy, build tissue, regulate metabolic processes, increase calories, increase energy potential |
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carbohydrates |
primary source of fuel for heat and energy 45%-65% 4 cal/g |
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fats |
no more than 20%-35% 9 cal/g |
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proteins |
function is tissue building, amino acids 10%-35% 4 cal/g |
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vitamin C |
tissue building |
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calcium |
building and maintaining bone |
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calcium with |
phosphorus |
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iron |
essential part of hemoglobin in the blood |
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optimal nutrition |
varied diet food in different variety different in combinations |
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undernutrition |
limits work capacity, immune system, mental activity |
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malnutrition |
reserves depleted |
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overnutrition |
obesity, excess nutrient and energy intake over time |
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american diets relying on: |
processed foods and fast food |
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includes recommendations for.... |
gender and age group |
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recommended dietary allowance |
RDA, daily intake of nutrients that meet needs of almost all healthy individuals |
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calories = |
energy |
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nurses spend most time with.....when dealing with nutrition |
patient education |
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what role does nutrition play on all body processes |
directly or indirectly |
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how are nutrients provided |
variety of foods in different combinations |
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role of the nurse in promoting nutrition |
helping the patient understanding the importance of diet and encouraging dietary compliance, prompt and positive manner, recording pt's weight, recording pt's intake, signs of poor nutrition, cut it up, help with silverware |
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myplate |
round plate divided into four different colored sections, smaller circle next to the plate represents dairy food group, most helpful for meal planning, 50% fruit and veg |
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guidelines with my plate |
emphasize balancing calories with activity to manage weight |
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six classes of essential nutrients are... |
carbohydrates, fats, proteins, vitamins, minerals, and water |
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vasic functions |
provide energy, carbohydrates and proteins, fat, build and repair tissue, regulate body processes, metabolism |
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metabolism |
the combination of all chemical processes that take place in living organisms |
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carbohydrates |
provide practical energy sources, bc of their availability, relatively low cost and storage capability |
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carbohydrates structures |
vary from simple to complex, quick and extended energy for the boyd |
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dietary fiber |
indigestible carbohydrate, serves separately as regulatory agent within the gastrointestinal tract |
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nature of carbohydrates relation to energy |
basic fuel source, energy production system, dietary importance |
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monosaccharides |
simple sugars Glucose Fructose galactose |
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glucose |
basic single sugar |
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fructose |
found in fruits and honeyg |
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alactose |
lactose digestion |
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disaccharides |
simple sugars sucrose lactose maltose |
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sucrose |
table sugar |
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lactose |
found in milk |
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maltose |
breakdown of starch |
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polysaccharides |
complex carbohydrates, composed of many single-sugar units starch glycogen dietary fiber |
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starch |
most significant polysaccharides |
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glycogen |
formed within body tissues; crucial excess carbs stored in human body |
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dietary fiber |
dietary assets, no calories, decreases risk of GI disorders |
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example of polysaccharides |
dry cereal |
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carbs break down.... |
slow |
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carbs supply |
energy for longer periods |
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example of carbs high in starch |
corn and potatoes |
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examples of fiber |
whole grains, legumes, vegetables, fruits with as much skin remaining, no energy value = no calories |
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who emphasize role of dietary fiber |
health organizations |
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increases should be gradual...why? |
to prevent gas, bloating |
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fiber improves |
gas and constipation |
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nutritive sweeteners |
have calories, sugar alcohols |
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nonnutritive sweeeners |
no calories, artifical sweeteners in food |
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primary energy function |
basic fuel supply physical activities, and work of body cells reserve fuel supply liver stores about 100g of glycogen muscle stores 300-400g maintains blood glucose level |
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what will happen if carb diet is increased |
provides endorence |
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special tissue fuctions of carbohydrates |
liver; glycogen reserves maintain overall energy balance carbohydrates protects protein and fat supply central nervous system depends on constant carbohydrate supply
spares protein |
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glucose is not stored... |
in the brain |
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starches |
most important carbohydrates in the diet |
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get starches from.... |
rice, wheat, corn, potatoes |
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sugars |
not necessarily bad, empty calories ( no nutritional value), moderation is key |
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mouth |
muscle functions break food mass into smaller particles, chemical process in which enzymes begin breaking food down |
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stomach |
peristalsis continues mechanical breakdown, gastric secretions continue chemical breakdown of nutrients become chemical, secretion do not break down carbohydrates but stop action of salivary amylase |
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small intestine |
enzymes from pancreas and intestine continue chemical breakdown |
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pancreatic secretions |
contain pancreatic amylase to continue breakdown of starch |
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intestinal secretions |
render disaccharides into monosaccharides |
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dietary reference intakes |
45%-65% limit sugar no more than 25% |
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fat vitamins |
A, D, E, K |
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fat in foods provides |
energy, essential nutrients, flavor and satisfaction, satiety |
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satiety |
fullness |
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kal/g fat |
9 kal/g |
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adipose tissue |
protects organs, helps regulate temperature, forms part of cell membrane |
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what is adipose tissue? |
stored fat in body |
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small intestines |
starts digestion of fats |
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bile comes from? |
gallbladder |
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bile made in? |
liver |
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what does the bile do? |
emulsifies fat |
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where does the bile go after it is made? |
gallbladder |
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dietary importance |
concentrated fuel for energy |
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lipids |
fat and fat related compounds |
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lipoproteins |
fat and protein together, carrying fat throughout the body |
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what makes fatty acids saturated? |
hydrogen |
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saturated fatty acids |
filled or "saturated" with hydrogen |
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are saturated fatty acids good or bad? |
bad, carry a risk factor to the body |
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LDL |
bad cholesterol |
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HDL |
good - carries to liver to be excreeded |
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visible fats |
fats we can see |
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invisible fat |
unseen |
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cholesterol |
only from animal source |
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us goal of cholesterol |
<200 |
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healthy diet guidelines for fats |
not exceed 20%-35% of total kilocalories |
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linoleic acid |
only fat we need (body doesn't make) |
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protein in food provides the amino acids necessary for.... |
building and maintaining body tissue |
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protein balance |
both within the body and in the diet is exxential to life and health |
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amino acids are... |
basic building units |
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amino acids form... |
unique chain seuences to form specific proteins |
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when protein foods are eatenp |
roteins are broken down into amino acids |
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amino acids are reassembled in the body to form... |
a variety of proteins |
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contain... |
nitrogen (main source in our diet |
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carbs and fats don't have.... |
nitrogen |
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indispensable amino acids |
body cannot manufacture in sufficient quanity |
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protein and amino acids primary source |
animals |
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protein balance |
catabolism |
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catabolism |
breakdowna |
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nabolism |
resynthesis (building) |
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positive nitrogen balance |
body stores more than it excretes during growth periods |
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negative nitrogen balance |
body takes in less than it excretes, during periods of starvation and burns |
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protein function |
tissue building, repair and maintain tissue |
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immune system uses protein to... |
build wbc, and antibodies |
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if the supply of carbohydrats and fat is insufficient for needs can..... |
provide body fuel, less efficient |
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kal/g of protein |
4 kal/g |
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what spares proteins |
fats and carbs |
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complete proteins |
all 9 essential amino acids, primarily animal sources |
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only plant that provides proteins |
soy |
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incomplete proteins |
missing one or more essential amino acids, plants |
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how may a vegetarian gets all neccesary proteins |
combine foods to cover all amino acid needs |
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lacto-ovo vegetarian |
eat milk, eggs, and veg |
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lacto-vegetarian |
eat milk and dairy and veg |
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ovo-veetarian |
eats eggs and veg |
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vegan |
only veg |
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what are vegans at risk for |
B12 and protein deficiency |
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when may a pt need a higher intake of protein |
illness, burns, recovery from surgury |
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stunted growth and poor development from defiency of protein |
kwashiorkor |
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wasting away from defiency of protein |
marasmus |
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DRIs of protein |
10-35% |
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vitamins have how many calories |
0 |
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essential nutrients for... |
many metabolic tasks |
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organic substance that is necessary in.....amounts |
small |
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the body cannot what? |
make vitamins to sustain life, must be supplied by diet |
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main function of vitamins |
regulate body processes |
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antioxidants proven to.... |
reduce risk of cancer |
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metabolism of vitamin |
enzymes and coenzymes |
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antioxidants to |
protect cells |
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fat soluble |
vest absorbed when eaten with fat, may be stored for long periods
ADEK |
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water soluble |
B & C |
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Vitamin A (AKA)
Function:
Toxicity:
Foods: |
Retinol
function: vision, helps with night blindness
toxicity: hypervitaminosis A
food: fish liver oils, liver, egg yolk, butter, cream, milk fat, dark green leafy veg, dark orange veg and fruits (spinach, sweet pot, carrots |
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Vitamin D (AKA)
Function: Deficiency: Toxicity: Food: |
Calciferol
absorption of calcium and phosphorus rickets, osteoporosis infants and children susceptible fatty fish/fish oils, fortified foods (milk) |
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Vitamin E (AKA)
functions: Deficiency Food: |
tocopherol
antioxidant hemolytic anemia best: veg oils -- nuts, fortified cereal, avocado |
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Vitamin K (AKA)
functions: requirements: deficiency Toxicity: Food |
K
blood clotting, bone development intestinal bacteria synthesize a constant supply uncommon none green leafy veg |
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water soluble vitamins |
wide variety of foods packaged with energy yielding macronutrients |
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vitamin C (AKA)
functions deficiency
toixity food stability |
ascorbic acid
connective tissue, metabolism, antioxidant tissue bleeding (swollen bleeding gums, poor wound healing, painful joints kidney stone, gi disturbances, osmotic diarrhea citrus fruits: Best = orange juice quickly oxidized upon exposure to air and heat |
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B12 (AKA)
functions deficiency |
thiamin
gI system, nervous system, cardio system poor appetite, indigestion, constipation, beriberi |
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alcoholisms lack..... |
B1 |
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B2 (AKA)
function food stability |
riboflavin
macronutrient metabolism to product ATP milk, enriched grains and animal protein destroyed by light |
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B3 (AKA)
function deficiency toxicity food |
niacin
energy metabolism, DNA repair weakness, poor appetite, systemic symptoms skin flushing meat, poultry, fish, legumes |
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folate (AKA)
functions deficiency food stability |
folic acid
DNA synthesis, reg blood megaloblastic anemia, neural tube efects best = liver, distributed in foods easily destroyed by heat and leaches into cooking water |
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B12 (AKA)
functions deficiency |
cobalamin
makes RBC - heme synthesis pernicious anemia |
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minerals composed with |
hydrogen, carbon, nitrogen, oxygen |
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important factors about minerals |
no cals, no carbon (inorganic), singl element |
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functions of minerals |
building tissue, activating, regulating, transmitting, and controlling metabolic processes, regulate water balance, nerve impulses |
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calcium partner
function food deficiency toxicity |
phosphorus
bone and teeth, blood clotting, muscle milk, green veg osteoporosis - tetney abn muscle spasms hypercalcemia
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most likely mineral to be deficent in |
calcium |
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how to combat osteoporosis |
with weight bearing exercises |
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phosphorus function deficiency food |
bone and teeth formation, energy, acid-base hypophosphatemia (rare) milk, fish, eggs, meat major source |
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sodium
function
requirements deficiency toxicity food |
water
water balance, muscle action, nutrient absorption 1.5 g/day NV, diarretics, sweating salt sensitivity, hypertension table salt cured meat, canned soup
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potassium function deficiency toxicity food |
b/p & heart muscle hypokalemia hyperkalemia fruits and veg, whole grains, fresh meats
ppl taking diuretics need more K |
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chloride fuction food |
with salt digestion, respiration table salt |
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magnesium function food |
general metabolism, muscle action nuts, soybeans, cocoa, seafood, peas, green veg |
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iron function deficiency toxisity pregnant food |
hemoglobin synthesis - makes RBC, general metabolism anemia overdose from supplements best: meat - absorbed best with vit c |
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iodine function deficiency food |
participation in thyroid gland goiter iodized table salt |
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zinc function deficiency food |
enzyme constituent, immune system poor wound healing, impaired taste and smell meat, seafood, legumes, whole grains |
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selenium (partner) function food |
vit e aids in protection from free radicals -caricigen seasfood, kidney, liver |
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fluoride |
preventing dental caries, exceeding UL may cause fluorosis-yellow |
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more minerals are needed for... |
pregnancy and lactation, adolescence, adulthood |
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normal weight gain by woment |
25-35lbs |
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high risk pregnancies |
teenage, women 35+, several pregnancies within a certain number of years, alcohol abuse, smoking, drug use |
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breastfeeding recommended for..... |
12 postpartum months |
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solid foods are added by.... |
4-6 months |
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advantages of breastfeeding |
fewer infectins, fewer allergies and intolerances, ease of digestion, convenience and economy, imporoved cognitive development |
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rapid growth |
infacy, puberty |
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first solid food offered to babies |
rice cereal - less chance of allergic reaction, iron fortified |
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psychosocial ages: young adults middle adults older adults |
20-44 45-64 65-older |
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BMR declines an average of.... |
1%-2% |
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best way to minerals and vitamins |
multivitamin |
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older americans act |
congregrate meals, home delivered meals, research centers |
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who is responsible for evaluating pts diet |
register dietition |
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monitoring and evaluation |
measuring weight, weight gain, loss |
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consider what when planning menu |
religion, culture, socioeconomic likes and dislikes |
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nutrition interventionf |
ollows assessment and diagnosis, written care plan, enteral feedings when pt cannot consume food orally |
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education and counselingpt with |
education more likely to be compliant |
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coordination of nutition care |
dietitians, nurses, prescribing physicians, pharmacist, family friends, care providers |
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monitoring and evaluation |
three components, monitor progress, measure outcomes, evaluate outcomes |
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major drug food interaction |
grape fruit juice, st johns wort, primrose, valerian, kelp, ginger |
