Treas Nutrition Ch 28

Front 1

Standards

Back 1

Are a reference for nutrient intake thought to meet the nutritional needs of most healthy population groups. They list nutrient amounts in measurements, such as grams and milligrams, and are not intended to indicate individual requirements or therapeutic needs.

Front 2

Food guides

Back 2

Are more practical tools that you can use to educate patients and families. They specify the number of servings of foods needed daily so non-professionals can use them and making helpful meal choices.

Front 3

Dietary Reference Intakes (DR I's)

Back 3

Standards to promote the consumption of healthful nutrient levels.

Front 4

Adequate intakes (AIs)

Back 4

Are the intakes adequate to meet the needs of all individuals in a group.

Front 5

Myplate

Back 5

Is a colorful, four-part food guide for use as a diet teaching tool.

Front 6

What do the different colors indicate on MyPlate?

Back 6

Red- fruit
Green- Veggie
Purple- protein
Orange- grains
Blue- dairy

Front 7

Myplate does not specify number of servings per day it...

Back 7

Specifies measurable amount, such as ounces and cups.

Front 8

Only ____ oz or less of refined grains is advised; ___ g of fiber per ____ calories.

Back 8

3 oz
14 g
1000 calories

Front 9

Nutrition Facts label

Back 9

Contains important information about serving size, number of servings per package, total count of calories from fat per serving, a list and amounts of key nutrients in the food, and the percent daily values for the nutrients listed on the panel.

Front 10

Macronutrients

Back 10

Supply the body with energy

Front 11

Micronutrients

Back 11

Help manufacture, repair, and maintain cells

Front 12

Three classes of nutrients that provide the body with energy

Back 12

Protein, carbohydrates, and lipids (fat)

Front 13

Complex carbohydrates

Back 13

Occur in vegetables, breads, cereals, pasta, grains, and legumes

Front 14

Simple sugars

Back 14

Occur mainly in corn syrup, honey, milk, table sugar, molasses, sugar cane, sugar beets, and fruits

Front 15

What enzymes are involved in digestion of carbohydrates?

Back 15

Salivary amylase (mouth), Ptyalin (mouth and stomach), pancreatic amylopin, sucrase, lactase, maltase.

Front 16

Complete proteins

Back 16

Come mostly from animal sources such as meat, poultry, fish, eggs, and milk products.

Front 17

Incomplete proteins

Back 17

Are supplied by plant sources such as grains, nuts, legumes, seeds, and vegetables. They can be combined to make complete proteins.

Front 18

What enzymes are involved in digestion of proteins?

Back 18

-Pepsin (stomach)
-Trypsin, chymotrypsin, carboxypeptidase(pancreas)
-Aminopeptidase, dipeptidase (Intestine)

Front 19

Saturated fats occur in...

Back 19

Pork, beef, poultry, seafood, egg yolk, and dairy. It can also be found in coconut oil and palm oil.

Front 20

Unsaturated fats come from...

Back 20

Olives, olive oil, vegetable oils, nuts, and avocados

Front 21

Essential fatty acids (omega-6) and alpha-linoleic acid (omega-3) occur in. ..

Back 21

Polyunsaturated vegetable oils and in fatty fish such as salmon.

Front 22

Trans fats occur in...

Back 22

Hydrogenated oils, some margarine, packaged baked goods, and many processed foods.

Front 23

Enzymes involved in digestion of lipids...

Back 23

- Lipase (tongue)
- Lipase, tributyrinase, bile salts (Gastric)
-pancreatic lipase (steapsin)

Front 24

What is the diet that uses a low carb plan?

Back 24

Atkins

Front 25

Which diets recommend a high intake of complex carbs?

Back 25

Pritikin and Ornish

Front 26

Metabolism

Back 26

All the ways in which the body changes and uses nutrients.

Front 27

Anabolism

Back 27

Involves the formation of larger molecules from smaller ones.

If a protein is needed for tissue repair, amino acids are we combined to form proteins.

Front 28

Catabolism

Back 28

Involves a breakdown of larger molecules into smaller components.

One of the results of this separation is the release of energy.

Front 29

Are the primary energy source for the body....

Back 29

Carbohydrates

Front 30

Dietary fiber is...

Back 30

A polysaccharide. It is the indigestable "fibrous skeleton" of plant foods.

Front 31

The function of carbohydrates includes

Back 31

Supplying energy for muscle and organ function, spare protein, enhance insulin secretion, improve absorption of sodium and excretion of calcium, and increase feeling of fullness.

Front 32

What is glycogenolysis?

Back 32

Humans store glucose in the liver and skeletal muscle tissue as glycogen. Glycogen is then converted back into glucose to meet energy needs.

Front 33

Gluconeogenesis

Back 33

Physical activity causes the breakdown of body stores of protein and lipid to use for energy.

Front 34

____ are used for fuel in persons with diabetes.

Back 34

Fat, which turns into ketones.

Front 35

____ is a pancreatic hormone that promotes the movement of glucose into the cells for use.

Back 35

Insulin

Front 36

The body cannot manufacture....

Back 36

Essential amino acids

Front 37

______ contain all the essential amino acids necessary for protein synthesis.

Back 37

Complete protein

Front 38

Positive Nitrogen balance

Back 38

Exists when nitrogen intake exceeds output, making a pool of amino acids available for growth, pregnancy, and tissue maintenance and repair.

Front 39

Negative nitrogen balance

Back 39

Exists when nitrogen intake is lower than nitrogen loss. This occurs an illness, injury, and malnutrition.

Front 40

Although protein digestion begins in the stomach, it occurs mostly in the ________, where enzymes break it down into ________.

Back 40

Small intestines
amino acids

Front 41

When amino acids are catabolized it is excreted in the urine as...

Back 41

Urea

Front 42

The functions of protein....

Back 42

Tissue building
Metabolism
Immune system function
Fluid balance
Acid base balance
Secondary energy source

Front 43

___________ function as buffers, helping to regulate acid base balance

Back 43

Blood proteins

Front 44

Lymphocytes and antibodies are....

Back 44

proteins

Front 45

Are organic (carbon-containing) substances that are insoluble in water.

Back 45

lipids

Front 46

Lipid metabolism occurs in the

Back 46

Small intestines

Front 47

The most important sterols in the body is....

Back 47

Cholesterol

A wax like substance needed for the formation of cell membranes, vitamin D, estrogen, and testosterone.

Front 48

Are soluble in water. They transport lipids in the bloodstream.

Back 48

Phospholipids

The key component of phospholipids is lipoproteins.

Front 49

Transports cholesterol to the body cells. It may lead to fatty deposits on the vessel walls. Known as "bad cholesterol".

Back 49

LDL - low-density lipoproteins

Front 50

Removes cholesterol from the bloodstream, returning it to the liver, where it is used to produce bile. Known as "good cholesterol".

Back 50

HDL - high-density lipoproteins

Front 51

A fatty acid is considered essential if...

Back 51

The body cannot manufacture it and its absence creates a deficiency disease.

Front 52

The function of lipids

Back 52

-Supply essential nutrients
-energy source
- flavor and satiety
- cholesterol functions
- provides insulation, protects vital organs, aids in thermoregulation, and enables accurate nerve impulse transmission.

Front 53

_______ are organic substances that are necessary for metabolism or preventing a particular deficiency disease.

Back 53

vitamins

Front 54

A vitamin A deficiency can lead to....

Back 54

-Night blindness
-Xerosis
-Xeropthalmia
-keratomalacia
-skin lesions

Front 55

A vitamin D deficiency can lead to...

Back 55

-Bone and muscle pain
-weakness
-softening of the bone
-factures
-rickets

Front 56

A vitamin E deficiency can lead to....

Back 56

-Hyporeflexia
-ataxia
-hemolytic anemia
-myopathy

Front 57

A vitamin K deficiency can lead to....

Back 57

Increased bleeding

Front 58

A thiamin deficiency can lead to....

Back 58

-Peripheral neuritis
-loss of muscle strength
-depression
-memory loss
-anorexia
-constipation
-dyspnea
-decreased alertness and reflexes
-fatigue
-irritability
-beriberi

Front 59

Hey riboflavin deficiency can lead to

Back 59

-Tissue inflammation and breakdown
-sore throat
-stomatitis
-swollen tongue
-facial dermatitis
-anemia
-poor wound healing

Front 60

What does a niacin deficiency lead to...

Back 60

-Weakness
-poor appetite
-indigestion
-dermatitis
-diarrhea
-headache
-dizziness
-insomnia
-central nervous system damage

Front 61

A vitamin B6 deficiency leads to...

Back 61

-Rash
-stomatitis
-seizure
-peripheral neuritis
-depression

Front 62

A folacin (folate or folic acid) deficiency leads to

Back 62

-megaloblastic anemia
-neural tube defects

Front 63

A vitamin b12 deficiency leads to

Back 63

-Pernicious anemia
-irreversible nerve damage
-memory loss
-dementia

Front 64

A vitamin C deficiency leads to

Back 64

-Anemia
-tissue bleeding
-easy bone fracture
-gingivitis
-petechiae
-poor wound healing
-joint pain
-scurvy

Front 65

_________ are inorganic elements found in nature

Back 65

Minerals

Front 66

Examples of minerals

Back 66

Calcium, iron, magnesium, potassium, and sodium

Front 67

Potassium and sodium are absorbed in the

Back 67

Large intestines

Front 68

Intracellular fluid accounts for approximately _____% of our body weight.

Back 68

40%

Front 69

Extracellular fluid accounts for approximately _____% of our body weight.

Back 69

20%

Front 70

The function of water in the body

Back 70

Solvent, for transport, for body structure and form, and temperature regulation

Front 71

How many kilo calories do carbohydrates, protein, and fats have?

Back 71

carbohydrates = 4 kcal/g
protein = 4 kcal/g
fat = 9 kcal/g

Front 72

Factors that affect basal metabolic rate

Back 72

Body composition, growth periods, body temperature, environmental temperature, disease processes, prolonged physical exertion.

Read on pg 910 for more detail

Front 73

Sedentary women in older adults need _______ kcal/day

Back 73

1600

Front 74

Children, teenage girls, active women, and most men need ______ kcal/day

Back 74

2200

Front 75

Teenage boys, active men, and very active woman need _____ kcal/day

Back 75

2800

Front 76

________________ attempts to quantify lean body mass versus percentage body fat.

Back 76

Body composition analysis

Front 77

What factors affect nutrition?

Back 77

Development, knowledge, lifestyle, culture, disease processes, and functional limitations.

Front 78

An infant requires _______ ounces of breast milk or formula per pound of body weight per day.

Back 78

1.5-2

Front 79

Infants younger than 1 year should not receive cow's milk because it may cause....

Back 79

Gastrointestinal bleeding, may cause too much strain on the infant's kidneys, and can also contribute to iron-deficiency anemia

Front 80

What should you NOT use as a source of carbohydrates in preparing infants formula?

Back 80

Honey and corn syrup. They are potential sources of botulism toxin and can be fatal in children younger than 1 year old.

Front 81

At what age should solid foods be introduced to infants?

Back 81

4 to 6 months. Beginning with iron fortified infant cereal.

Front 82

What deficiencies are common in toddlers?

Back 82

Iron, calcium, vitamin A, and vitamin C.

Front 83

Daily food intake for older adults >70

Back 83

Front 84

A daily supplement of _______ of _______ is recommended during pregnancy.

Back 84

0.6-0.8 mg
Folic Acid

Front 85

Women who are breastfeeding need an additional

Back 85

500 kcals a day.

Front 86

Lifestyle choices that affect nutrition.....

Back 86

-Dietary patterns
-cooking methods - boiling vegetables will cause it to lose half the vitamins
-Oral contraceptive use - lowers vit B & C
-Using food to cope
-Tobacco use - vit C is used quickly -Alcohol use
-Caffeine - used in moderation is beneficial but too much can cause anxiety and upset stomach

Front 87

Vegetarians must choose a diet that includes enough of the following nutrients

Back 87

Vitamin b12, vitamin D, calcium, iron, zinc, and protein

Front 88

- promise quick and dramatic weight loss
- limit the range of food from which the dieter can select
- often recommend purchase of supplements and special packaged meals
- fail to include practical strategies that help dieters permanently change eating and activity patterns

Back 88

Fad diets

Front 89

What does NPO mean?

Back 89

No food or fluid, including water, by mouth. This may be ordered before surgery or as an invasive procedure to him at the risk of aspiration.

Intravenous fluids may be given to provide hydration and malnutrition.

Front 90

Calorie restricted diet

Back 90

For clients requiring weight reduction

Front 91

Sodium restricted diet

Back 91

For clients with blood pressure, Meniere's disease, or fluid balance problems

Front 92

Fat restricted diet

Back 92

For clients with elevated cholesterol or triglyceride levels. It may also be ordered for general weight loss.

Front 93

Renal diet

Back 93

Manages electrolytes and fluid for clients with renal insufficiency

Front 94

Protein controlled diet

Back 94

To manage liver and kidney disease

Front 95

Antigen avoidance diet

Back 95

For clients allergic to or intolerant of certain foods, such as gluten free diets for clients with celiac disease

Front 96

Food included in a full liquid diet

Back 96

Clear liquids, soup, milkshakes, pudding, custard, etc.

Front 97

Foods included in a mechanical soft diet

Back 97

The same as a full liquid diet and also includes soft vegetables and fruits, bread, pastries, eggs, shredded meats, and cheese.

Front 98

Calorie - Protein push

Back 98

Used when there is a need to heal wounds, maintain or increase weight, or promote growth.

Front 99

How can you screen clients for nutritional problems?

Back 99

- The subjective global assessment (SGA)


- The nutrition screening initiative (NSI) - developed for older adults and identifies indicators of impaired nutritional status.


- The mini nutritional assessment (MNA) - also developed for older adults but can be use for all ages. It is quick and easy and consists of two parts. The first part screens the nutritional risk and the second part is completed if the person is determined to be at risk.

Front 100

Six components of the subjective global assessment (SGA)

Back 100

Weight history, dietary history, gastrointestinal symptoms history, energy level, existing disease, physical examination data.

Front 101

Requires a client to name all food eaten within a day. It is simple and requires no equipment but can be inaccurate.

Back 101

24 hour recall

Front 102

Asks the client to identify the number of times per day, week, or month a particular food group is eating. Accuracy can be a problem.

Back 102

Food frequency questionnaire

Front 103

The most accurate food diary. It provides information on the quantity as well as the type of food eaten. The client is asked in advance to keep a record of measured and weighed amounts of all foods eaten in a three day period.

Back 103

Food record

Front 104

Skin fold measurements

Back 104

- take measurements directly on skin, not through clothing
- take the measurement 3 times
- add the averages of all skinfold sites to arrive at the total skinfold measurement
- to determine the percentage body fat, compared the final calculated measurement with the values in the appropriate body fat and skin fold table for the age and gender of the patient.

Front 105

Another method of estimating the percentage of body fat is to use girth. This method is highly accurate.

Back 105

Circumference measurement

Front 106

What is the most accurate location to use for skinfold measurements?

Back 106

-Triceps for children and women.
-Subscapular for men.

Front 107

Normal BMI for adults ranges from...

Back 107

18.5 to 24.9

This measurement can be inaccurate for athletes because of their muscle mass. It can also be inaccurate for pregnant and postpartum women.

Front 108

Is used to assess bone mineral content and density.

Back 108

Dual-Energy X-Ray Absorptiometry

Front 109

Scans measure volume rather than actual body tissue composition. They can provide information about the quantity of adipose tissue, particularly in body cavities.

Back 109

CT scans

Front 110

Is an excellent non-invasive method for directly assessing body composition. The cost and availability can make it impractical for day to day evaluation.

Back 110

MRI

Front 111

It requires total immersion of patient in a tank of water. Because fat readily floats, the persons buoyancy will vary depending on his percentage of body fat. This method is impractical to use with children, the elderly, and the severely ill.

Back 111

Hydrodensitometry, or underwater weighing

Front 112

Normal blood glucose

Back 112

Less than 70 mg/dl to 100 mg/dl.

Front 113

Normal serum albumin

Back 113

3.4 to 4.8 g/dl

Front 114

Normal prealbumin

Back 114

12 to 42 mg/dl

Front 115

Normal globulin

Back 115

2.3 to 3.4 g/dl

Front 116

Normal hemoglobin

Back 116

13.2 to 17.3 g/dl for males

11.7 to 15.5 g/dl for females

Front 117

Prolonged elevation of blood sugar leads to

Back 117

Weight loss, blurred vision, ketosis, renal failure, and peripheral neuropathy.

Front 118

Is a protein that binds with iron

Back 118

Transferrin

Front 119

Is formed in the liver as an end product of protein metabolism and is excreted through the kidneys

Back 119

Urea

Front 120

Is an end product of skeletal muscle metabolism, it's excreted through kidneys and is an excellent indicator of renal function

Back 120

Creatinine

Front 121

What can you delegate to a NAP?

Back 121

The measurement of weight, height, intake and output.

Front 122

What are the possible NANDA's that you can use for nutrition?

Back 122

- Adult failure to thrive
- Imbalance nutrition: less than body requirements
- Imbalanced nutrition: more than body requirements
- Risk for imbalance nutrition
- Self-care deficit