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Nutrition
NUR100 Nutrition
| Question | Answer |
|---|---|
| Gastrointestinal system consists of? | Mouth, esophagus, stomach, small and large intestines, and rectum |
| The gastrointestinal system is how long? | approximately 25 feet |
| What dose the gastrointestinal system do? | digests food and eliminates waste |
| The Lumen (mucosa, submucosa, musularis, and serosa) dose what? | secretion, digestion, absorption, motility and elimination. |
| The stomach is the | glandular and endocrine organ |
| the stomach consists of? | cardia, fundus, body and antrum |
| the stomachs function is to | begin the digestive process by cephalic phase, gastric phase and intestinal phase and is also a food reservoir |
| The pancreas is | a gland that secretes enzymes and insulin |
| the pancreases function is to | exocrine function; to secrete enzymes for digestion. endocrine function; use beta cells to produce insulin |
| The Liver is | essential for life; is used for storage, protection, and metabolism |
| the gallbladder is | used to collect, store, and concentrate of bile |
| The small intestine | consists of the duodenum, jejunum and ileum |
| the small intestines function is? | movement, digestion and absorption |
| The Large intestine consists of | the cecum, colon (ascending, transverse, descending and sigmoid colon) and canal, and rectum |
| the large intestines function is | movement, absorption, and elimination |
| Laboratory tests | blood test, urine tests, stool tests |
| radiographic tests | x-rays, upper gastrointestinal series and small bowel series, Barium enema, CT, UItrasound, endoscopy, and colonoscopy |
| assessments of history include | demographic data, family history, personal history, diet history, socioeconomic status, current health problems |
| Health assessment interview include | determines problems with nutrition and GI function, weight, problems with bowels, dietary intake, rectal bleeding |
| psychosocial factors for nutrition include | stress, depression, anorexia nervosa, and bulimia |
| the major function of nutrients are | provide energy for body processes and movement, as well as provide structural material for building and maintaining body tissues |
| essential nutrients include | carbohydrates, proteins, fats, fiber, water, vitamins and minerals |
| Nutrients are | organic, inorganic and energy-producing substances found in foods and required for body functioning |
| carbohydrates elements are | carbon, hydrogen and oxygen (CHO) |
| simple carbohydrates are | simple sugars |
| complex carbohydrates are | starches and fiber |
| sugars are | monosaccharides and disaccharides |
| carbohydrate digestion | digestion that is aided by enzymes;ptyalin, pancreatic amylase, maltase, sucrose, and lactase |
| carbohydrate metabolism is | a mojor source of energy, broken down into glucose and used or stored, insulin enhances the transport of glucose into cells |
| carbs are stored as | glycogen or fat |
| glycogen is | a larger compound molecule |
| glycogenesis is | the process of glycogen formation |
| proteins elements are | carbon, hydrogen, oxygen and nitrogen |
| proteins major functions are | tissue building, growth and maintenance, then energy |
| the 9 essential amino acids (AA) are | threonine, leucine, isoleucine, valine, lysine, methionine, phenylalanine, tryptophan, and histidine |
| the nonessential amino acids are | glycine, alanine,aspartic acid, glutamic acid, proline, hyroxyproline cysteine tyrosine, serine |
| nonessential amino acids | the body can manufacture, body reconstructs the proteins eaten into these elements |
| complete proteins | contain all essential AA; meats, fish, poultry, dairy products and eggs |
| incomplete proteins | lack 1 or more essential AA usually derived from vegetables |
| protein digestion path | mouts; pepsin, pancrease; trypsin, chymotrypsin, carboxypeptidase, and small intestine; aminopeptidase, depeptidase |
| protein storage | absorbed through the small intestine and into the blood.liver uses some AA to synthesize protein, plasma carries some |
| anabolism | building tissue |
| catabolism | breaking down proteins |
| nitrogen balance | state when nitrogen intake equals nitrogen output |
| lipids | elements-carbon, hydrogen and oxygen; hydrogen is higher in lipids than in carbs |
| lipids are | fatty acids; greasy and insoluble in water; soluble in alcohol; fats and oils |
| fats are solid at | room temperature |
| oils are liquid at | room temperature |
| saturated fatty acids | all carbon atoms filled with hydrogen, solid at room temperature |
| unsaturated fatty acids | have at least 2 carbon atoms NOT attached to hydrogen but instead have double bond; liquid at room temperature |
| cholesterol is | fatlike substance produced by the body; found in foods of animal origin: milk, egg yolks, and organ meats |
| lipid digestion path | small intestine; bile, pancreatic lipase, enteric lipase and intestinal enzyme; end products: glycerol, fatty acids, and cholesterol |
| water is | the most basic nutrient,47-55% body weight |
| waters function is | solvent, transport (blood), controls body temperature, lubricant |
| micronutrients (vitamin) | organic compound cannot be manufactured by the body, needed for metabolic processes |
| Fat soluble vitamins | A,D,E, and K |
| water soluble vitamins | C, B complex (B1,B2,B3,B6,B9,B12) |
| vitamin A | prevents night blindness, promotes growth, healthy skin and reproductive function |
| vitamin A sources | fish, sweet potatoes, leafy green vegetables, carrots, eggs, and whole milk products |
| vitamin D | helps absorption and use of calcium and phosphorus; strong bones |
| vitamin D sources | sunlight, eggs, fortified dairy products, sardines, cod liver oil, chicken liver, and fatty fish |
| vitamin E | antioxidant; prevents cell membrane damage |
| vitamin E sources | vegetable oil, nuts, seeds, olives, spinach and asparagus |
| vitamin K | helps blood clotting and bone development |
| vitamin K source | leafy green vegetables, meat milk, egg yolks, and tomatoes |
| vitamin C | promotes healing; antioxidant; improves iron absorption |
| vitamin C sources | citrus fruits, strawberries, tomatoes, potatoes, leafy vegetables, meat, fish, poultry, eggs, and dairy products |
| Thiamin B1 | coenzyme used in energy metabolism CHO found in pork, legumes, peanuts, enriched or whole grain products |
| Riboflavin B2 | coenzyme used in energy metabolism, found in dairy products, meats, eggs, enriched grain products, green leafy vegetables. deficiency is seen as skin lesions |
| niacin B3 | coenzyme used in energy metabolism, found in nuts and meats. deficiency is seen at pellagra |
| Pyridoxin B6 | coenzyme used in amino acid metabolism, found in high protein foods. deficiency is seen as nervous, skin, and muscular disorder |
| Folic acid B9 | coenzyme used in DNA and RNA metabolism; builds red blood cells. found in green vegetables, orange juice, nuts, legumes and grain products |
| cobalamin B12 | coenzyme used in DNA and RNA metabolism; builds red blood cells; cellular growth. found in fish, shell fish, meat, eggs, and dairy |
| minerals | are found in organic compounds as inorganic compounds and as free ions, not produced by the body |
| Energy is used | for voluntary activities; talking and walking. involuntary activities; breathing, enzyme secretion |
| IBW | ideal body weight; is the optimal weight recommended for optimal health |
| BMI | body mass index is wt in kg over ht in meters |
| factors that affect nutrition | development, gender, ethnicity and culture, beliefs about food, personal preferences, religion practices, lifestyles, medications and therapy, health, alcohol consumption, advertising, psychological factors |
Created by:
katpeterson
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