Nutrition

Front 1

lab values for hemoglobin

Back 1

-used to detect iron deficiency anemia
-adult males = 14-18g/dl
-adult females = 12-16g/dl
-increased levels suggests polycythemia vera or dehydration
-decreased levels suggest anemia, recent hemorrhage, hemodilution caused by fluid retention

Front 2

lab values for hematocrit

Back 2

-measure of cell volume, indicator of iron status
-adult males = 37-49%
-adult females = 36-46%
-low value indicates insufficient hemoglobin formation

Front 3

lab values for cholesterol

Back 3

-evaluates fat metabolism and assess risk of cardiovascular disease
-normal = 120mg/dl - 200mg/dl
-240mg/dl (HIGH) has high risk of coronary artery disease, MI, brain attack, peripheral vascular disease

Front 4

lab values for triglycerides

Back 4

-used to screen for hyperlipidemia and determine risk of coronary artery disease
-age 0-19 = 10-100mg/dl
-age 20-65 = 40-200mg/dl
-HIGH = >500 mg/dl

Front 5

TLC (total lymphocyte count)

Back 5

-indicator of visceral protein status and cellular immune function
TLC = WBC x # of lymphocytes/100cells
-NORMAL = 1800-3000 cells/mm3

Front 6

lab values for serum albumin

Back 6

-measurement of visceral protein status
-NOT an early indicator of protein malnutrition
-normal = 3.5-5.5 g/dl
-low levels with malnutrition, altered hydration status, decreased liver function
-<2.8g/dl is severe depletion

Front 7

lab values for serum transferrin

Back 7

-more sensitive indicator of visceral protein status than albumin
--normal = 170-250 mg/dl
-100-150mg/dl is severe deficiency

Front 8

nutritional factors affecting wound healing

Back 8

-diet rich in protein, carbohydrates, lipids, vitamins A and C, and minerals (iron, zinc, copper)
-obesity slows wound healing

Front 9

MAC

Back 9

-mid-arm circumference
-male = 32cm
female = 28cm
-measure of fat, muscle, and skeleton

Front 10

MAMC

Back 10

-mid-arm muscle circumference
-male= 54
female = 30
-estimate of lean body mass, or skeletal muscle reserves

Front 11

skinfold measurement

Back 11

-determines fat stores
-most common site is triceps
-male = 12mm
-female = 20mm

Front 12

BMI

Back 12

-normal = 18.5-24.9
-obese = 30.0-39.9

Front 13

Waste-to-hip ratio

Back 13

-1.0 or greater in men and 0.8 or greater in women indicative of android

Front 14

nitrogen balance

Back 14

-index of protein nutritional status
-intake - excretion
-anabolic = positive nitrogen balance
-catabolic = negative balance
-UUN excreted in 24 hours

Front 15

carbohydrates

Back 15

-monosacch., disacch., starches, fibers
-glycogenesis occurs in liver
-glucose not converted to glycogen is converted to fat

Front 16

Proteins

Back 16

-complete proteins = contains all essential AA plus nonessential
-liver synthesizes some proteins
-protein is stored as body tissue

Front 17

Lipids

Back 17

-fat are solid at room temp; oils are liquid
-cholesterol = most synthesized in liver, some from diet
-mainly digested in small intestine

Front 18

Water soluble vitamins

Back 18

-C and B-complex, pantothenic acid, biotin
-must get daily supply in diet because body cannot store

Front 19

Fat-soluble vitamins

Back 19

-A, D, E, K

Front 20

Minerals

Back 20

calcium and phosphorus make up 80%
-macrominerals = Ca, P, Na, K, Mg, Cl, S
-microminerals = Fe, Zn, Mn, I, F, Cu, Co, Cr, Se

Front 21

2005 USDA food pyramid

Back 21

-food groups drawn from base to apex
-indicates that activity, moderation, personalization, proportionality, variety, and gradual improvement are key

Front 22

Clear liquid diet

Back 22

coffee, tea, carbonated bev, broth, clear fruit juices, strained fruit juices, popsicles, gelatin, sugar, hone, hard candy

Front 23

Full liquid diet

Back 23

all clear liquid + milk/milk drinks, pudding, custards, ice cream, sherbet, vegetable juices, refined/strained cereal, cream, butter, eggs (custard/pudding), smooth peanut butter, yogurt

Front 24

2005 USDA food pyramid

Back 24

-food groups drawn from base to apex
-indicates that activity, moderation, personalization, proportionality, variety, and gradual improvement are key

Front 25

What interventions could you use to stimulate the client's appetite?

Back 25

provide familiar food that the person likes
select small portions so you don't discourage the anorexic client
avoid unpleasant/uncomfortable treatments immediately before/after a meal
provide a tidy, clean environment
encourage or provide oral hygiene before mealtime
relieve illness symptoms that depress appetite before mealtime
reduce pyschologic stress

Front 26

What anthropometric measurement would you utilize to determine lean body mass?

Back 26

MAMC

Front 27

What is the "gold standard" for assessing possible protein malnutrition?

Back 27

prealbumin levels.
should be measured twice a week
levels of 15-35 mg/dL are normal
below 15 is at risk
below 11 indicates that aggressive nutritional intervention is needed

Front 28

How do you determine the state of nitrogen balance?

Back 28

compare intake (grams of protein) to nitrogen output (UUN) over a 24 hour period.

Front 29

What does a positive nitrogen balance indicate?

Back 29

-intake is greater than output
-person is anabolic
-found during period of growth, tissue repair, or pregnancy

Front 30

What does a negative nitrogen balance indicate?

Back 30

-output is greater than intake
-person is catabolic
-associated with fevers, wasting diseases, periods of fasting

Front 31

What is normal BMI?

overweight?

obese?

Back 31

normal = 18.5-24.9

overweight = 25.0-29.9

obese = 30-39.9

Front 32

Name some combinations of plant proteins that provide complete proteins?

Back 32

-grains + legumes
-legumes + nuts or seeds
-grains, legumes, nuts or seeds + milk or milk products (cheese)

Front 33

Does brown rice, barley, and almonds = complete protein?

Back 33

NO. that is grains + nuts and seeds.

Front 34

Does lima beans and sesame seeds = complete protein?

Back 34

YES. that is legumes + seeds.