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Nursing - Nutrition
Nursing Fundamentals Nutrition
| Question | Answer |
|---|---|
| Nutrition | the sum of all the interactions between an organism and the food it consumes |
| Nutrients | are organic and inorganic substances found inf foods and are required for body functions. |
| 24-hour food recall | client recalls all the food and beverages consumed during a typical 24-hour period |
| Anabolism | a process in which simple substances are converted by the body cells into more complex substances (e.g., building tissue, positive nitrogen balance) |
| Anemia | a condition in which the blood is deficient in red blood cells or hemoglobin |
| Anorexia | lack of appetite |
| Anorexia nervosa | a disease characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in persons who continue to believe they are fat |
| Basal metabolic rate | (BMR) the rate of energy utilization in the body required to maintain essential activities such as breathing |
| Body mass index | (BMI) indicates whether weight is appropriate for height |
| Bottle mouth syndrome | describes the decay of the infant's teeth caused by constant contact with the sweet liquid in a bottle |
| Bulimia | an uncontrollable compulsion to eat large amounts of food and then expel it by self-induced vomiting or by taking laxatives |
| Caloric value | the amount of energy that nutrients or foods supply to the body |
| Calorie (c, cal, kcal) | a unit of heat energy equivalent to the amount of heat required to raise the temperature of 1 kg of water 1 C |
| Catabolism | a process in which complex substances are broken down into simpler substances (e.g., breakdown of tissue) |
| Cholesterol | a lipid that does not contain fatty acid but possesses many of the chemical and physical properties of other lipids |
| Complete proteins | a protein that contains all of the essential amino acids as well as many nonessential ones |
| Demand feeding | child is fed when hungry |
| Diet history | a comprehensive assessment of a client’s food intake that involves an extensive interview by a nutritionist or dietitian |
| Disaccharides | sugars that are composed of double molecules |
| Dysphagia | difficulty or inability to swallow |
| Enteral | through the gastrointestinal system |
| Enzymes | biologic catalysts that speed up chemical reactions |
| Essential amino acids | amino acids that cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet |
| Fad | a widespread but short-lived interest, or a practice followed with considerable zeal |
| Fats | lipids that are solid at room temperature |
| Fat-soluble vitamins | A, D, E, and K vitamins that the body can store |
| Fatty acids | the basic structural units of most lipids made up of carbon chains and hydrogen |
| Food diary | a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3 to 7 days |
| Food frequency record | a checklist that indicates how often general food groups or specific foods are eaten |
| Gastrostomy | an opening through the abdominal wall into the stomach |
| Glycerides | the most common form of lipids consisting of a glycerol molecule with up to three fatty acids |
| Glycogen | the chief carbohydrate stored in the body, particularly in the liver and muscles |
| Glycogenesis | the process of glycogen formation |
| Ideal body weight (IBW) | the optimal weight recommended for optimal health |
| Incomplete proteins | protein that lacks one or more essential amino acids; usually derived from vegetables |
| Iron deficiency anemia | a form of anemia caused by inadequate supply of iron for synthesis of hemoglobin |
| Jejunostomy | an opening through the abdominal wall into the jejunum |
| Kilojoule (kJ) | a metric measurement referring to the amount of energy required when a force of one newton (N) moves one kilogram of weight one meter distance |
| Lipids | organic substances that are greasy and insoluble in water but soluble in alcohol or ether |
| Lipoproteins | soluble compounds made up of various lipids |
| Macrominerals | any of the minerals that people require daily in amounts over 100 mg |
| Malnutrition | a disorder of nutrition; insufficient nourishment of the body cells |
| Metabolism | the sum of all the physical and chemical processes by which living substance is formed and maintained and by which energy is made available for use by the organism |
| Microminerals | a vitamin or mineral |
| Mid-arm circumference (MAC) | a measure of fat, muscle, and skeleton |
| Mid-arm muscle circumference (MAMC) | calculated by using reference tables or by using a formula that incorporates the triceps skinfold and the MAC |
| Minerals | a substance found in organic compounds, as inorganic compounds and as free ions |
| Monosaccharides | sugars that are composed of single molecules |
| Monounsaturated fatty acids | a fatty acid with one double bond |
| Nasoenteric tube | a tube inserted through one of the nostrils, down the nasopharynx, and into the alimentary tract |
| Nasogastric tube | a plastic or rubber tube inserted through the nose into the stomach for the purpose of feeding or irrigating the stomach |
| Nitrogen balance | a measure of the degree of protein anabolism and catabolism; net result of intake and loss of nitrogen |
| Nonessential amino acids | an amino acid that the body can manufacture |
| Nutrients | organic or inorganic substances found in food |
| Nutrition | the sum of all the interactions between an organism and the food it consumes |
| Nutritive value | the nutrient content of a specified amount of food |
| Obese | (obesity) weight greater than 20% of the ideal for height and frame |
| Overnutrition | a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue |
| Oils | lipids that are liquid at room temperature |
| Overweight | BMI 26-30 kg/m2 |
| Parenteral | drug administration occurring outside the alimentary tract; injected into the body through some route other than the alimentary canal (e.g., intramuscularly) |
| Partially complete proteins | proteins that contain less than the required amount of one or more essential amino acids; cannot alone support continued growth |
| Percutaneous endoscopic gastrostomy (PEG) | feeding catheter inserted into the stomach through the skin and subcutaneous tissues of the abdomen |
| Percutaneous endoscopic jejunostomy (PEJ) | feeding catheter inserted into the jejunum through the skin and subcutaneous tissues of the abdomen |
| Polysaccharides | a branched chain of dozens, sometimes hundreds, of glucose molecules; starches |
| Polyunsaturated fatty acids | fatty acid with more than one double bond (or many carbons not bonded to a hydrogen atom) |
| Water-soluble vitamins | a water-soluble vitamin that the body cannot store, so people must get a daily supply in the diet; include C and B-complex |
| Vitamin | an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes |
| Urea | a substance found in urine, blood, and lymph; the main nitrogenous substance in blood |
| Unsaturated fatty acid | a fatty acid that could accommodate more hydrogen atoms than it currently does |
| Protein-calorie malnutrition | problem of clients with long-term deficiencies in caloric intake; characteristics include depressed visceral proteins (e.g., albumin), weight loss, and visible muscle and fat wasting |
| Pureed diet | a modification of the soft diet; liquid may be added to the food, which is then blended to a semisolid consistency |
| Regurgitation | the spitting up or backward flow of undigested food |
| Resting energy expenditure (REE) | the amount of energy required to maintain basic body functions |
| Saturated fatty acids | those in which all carbon atoms are filled to capacity (i.e., saturated) with hydrogen |
| Skinfold measurement | an indicator of the amount of body fat, the main form of stored energy |
| Small calorie (c, cal) | the amount of heat required to raise the temperature of 1 g of water 1 C |
| Triglycerides | substances that have three fatty acids; they account for over 90% of the lipids in food and in the body |
| Undernutrition | an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food |
| Vitamin | an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes |
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