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68C NUTR Ph.1 T.7
Basic Nutrition
| Question | Answer |
|---|---|
| Discuss the role of the nurse in promoting good nutrition | Encourage dietary compliance, Take/record patient weights, Patient intakes, Observe clinical signs of poor nutrition, Communication link |
| Under the Dietary Guidelines Key Recommendations, what are the four focus areas? | 1.Balancing calories 2.Food(s) components to reduce 3.Foods and nutrients to increase 4.Healthly eating patterns |
| Food and nutrients should be increased among which specific population groups? | pregnant, breastfeeding, 50 years and older |
| List the six classes of essential nutrients | carbohydrates, fats, proteins, vitamins, minerals, water |
| List the energy provided by each of the following in kcal Carbohydrates, Proteins, Fats, Alchohol | Carbohydrates 4kcals/g, Protein 4kcals/g, Fats 9kcals/g, Alcohol 7kcals/g |
| Provides energy, classified as simple or complex | Carbohydrates |
| List the two types of simple carbohydrates and their subdivisions | 1.Monosaccharides- Glucose, Fructose, Galactose 2.Disaccharide- Sucrose, Lactose, Maltose |
| Polysaccharides are broken down into | 1.Starch 2.Glycogen 3.Dietary fiber |
| Most concentrated source of energy, component of cell membrane, carrier of A,D,E,K) | Fats (lipids) |
| Egg yolk, butter, cream, fats in meat and poultry | Saturated fats |
| olive oils, olives, peanut oil, avocados | Monounsaturated fats |
| Safflower oil, sunflower oil, soybean oil, most fish oils | Polyunsaturated fats |
| Protein | tissue growth, repair, wound healing, building blocks for collagen, energy source if necessary |
| Lacking 1 or more essential amino acids, plant origin | Incomplete proteins |
| Contains all 9 essential amino acids, animal origin | Complete proteins |
| Name the 2 types of fiber | Insoluble(vegetables, wheat,whole grains), Soluble(fruits, oats, barley, legumes) |
| What is the daily dietary recommendation of fiber? answer within grams | 21-38 grams |
| Saturated Fat | saturated with hydrogen, animal origin, increase blood cholesterol levels, <10% of total calorie intake |
| Unsaturated Fat | One or more places on chain where hydrogen is missing ie monounsaturated/polyunsaturated, blood cholesterol lowering effect |
| Trans Fat | Produced during hydrogenation, found in foods partially hydrogenated, increase blood cholesterol levels |
| Cholesterol | Belongs to class of substances called sterols, does NOT provide energy, synthesized in liver, <300mg/d |
| Water soluble vitamins | B vitamins and vitamin C, not able to be stored, excreted in urine |
| Fat soluble vitamins | vitamins A,D,E,K, carried in fatty portions of food, stored in body, excess= toxic levels |
| Vitamin C recommended intake and food sources | Men-90mg/d Women-75mg/d Smokers-+35mg/d, upper limit 2g/d, Citrus fruits,juices |
| Vitamin D | essential for Calcium metabolism, food sources= liver, egg yolks, fish, milk |
| Vitamin K | role in blood clotting, anticoagulant drug therapy, green leafy vegetables, deficiencies=increase prothrombin time |
| Folate (Folic Acid) | Reduces risk of neural tube defects, food sources=green leafy vegetables, legumes |
| Calcium recommended intake and food sources | Adults <50=1000mg Adults >50=1200mg Osteoporosis=1500mg/d, milk, cheese, vegetables, fish |
| Sodium | Younger adults- 1500mg/d Adults-1300mg/d Older adults 1200mg/d |
| Excess Sodium can lead to | elevate BP, exacerbate edema, increase urinary calcium excretion |
| Potassium deficiency leads to | Increased BP, risk of kidney stones, bone loss, hypokalemia |
| What are some of the factors inhibiting Iron absorption | Phytates, polyphenols, medications, calcium in milk, vegetable proteins |
| Iron recommendations | Adolescent girls-15mg/d Premenopausal adult women-18mg/d Postmenopausal women/adult/children-8mg/d Pregnant women-27mg/d |
Created by:
ajwildasin30