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ati nutrition
| Term | Definition |
|---|---|
| What percentage of calories do carbohydrates make up? | 45-65% |
| What is the function of carbohydrates in the body?` | energy, regulate fat/protein metabolism, important for cardiac and CNS functioning |
| glycogen | stored carbohydrate energy in the liver and muscles, released in between meals to maintain blood glucose levels |
| How much energy do carbs provide? | 4 calories/ gram |
| What is the recommended fiber intake? | 25g/day for women and 38g/day for men |
| What percentage of calories do proteins make up? | 10-35% (0.8g/kg) |
| What is the function of proteins in the body? | support tissue building, metabolism, immune function, maintain nitrogen balance, important for wound healing |
| complete proteins | contain sufficient amounts of 9 essential amino acids (animal sources, soy) |
| incomplete proteins | (plant sources) can be combined to make a complete protein |
| How much energy do proteins provide? | 4 calories/ gram |
| What are some examples of protein energy malnutrition (PEM)? | Kwashiorkor, Marasmus |
| What percentage of calories do fats make up? | 20-35% |
| What percentage of calories should come from saturated fat? | 10% with a goal of <7% |
| What is the function of fats in the body? | stored energy for the body, provides padding and insulation, important for hormone production and absorption of fat-soluble vitamins |
| What is the daily limit of cholesterol? | 200-300mg/day |
| How much energy do fats provide? | 9 calories/ gram |
| water soluble vitamins | Vitamin C and B-complex vitamins |
| fat soluble vitamins | Vitamin A, D, E, K |
| What risk do fat soluble vitamins have? | toxicity because they are stored in the body for a long time |
| What are some conditions that impair absorption of fat-soluble vitamins? | Cystic fibrosis, Celiac disease, Crohn's disease |
| What is Vitamin C's function in the body? | tissue building, metabolism, iron absorption |
| Vitamin C foods | citrus fruits/ juices, tomatoes, green leafy vegetables, peppers |
| What can a Vitamin C deficiency cause? | scurvy (sx: bleeding, joint pain, swollen gums) |
| When should you increase Vitamin C intake? | times of stress and illness |
| Who especially needs more Vitamin C intake? | smokers |
| What is the function of B-complex vitamins in the body? | metabolism, energy, nerve functioning |
| B-complex vitamin foods | meats, milk, enriched grains, whole grains, legumes, green leafy vegetables |
| What does thiamin deficiency cause? | beriberi, common in those who have alcohol use disorder |
| What does riboflavin deficiency cause? | cheilosis (cracking at the corners of the mouth), glossitis (smooth/ swollen red tongue) |
| What does folate deficiency cause? | neural tube defects in utero |
| What does cobalamin deficiency cause? | pernicious anemia, affects strict vegans and those lacking intrinsic factor (need for absorption of B12) |
| What is the function of Vitamin A in the body? | vision health, skeletal and soft tissue development/ strength |
| Vitamin A foods | orange/ yellow fruits and vegetables (carrots, apricots, cantaloupe), fatty fish, eggs, liver, dairy products |
| What does a Vitamin A deficiency cause? | vision issues, xerophthalmia (dry/ thickened conjunctiva and cornea) |
| What is the function of Vitamin D in the body? | helps with absorption of calcium and phosphorus, bone mineralization |
| Vitamin D foods/ sources | sunlight, fortified milk, fatty fish, eggs |
| What does a Vitamin D deficiency cause? | rickets, bone loss |
| What is the function of Vitamin E in the body? | antioxidant (protects cells from damage |
| Vitamin E foods | fat containing foods (vegetable oil, nuts), dark green vegetables, whole grains |
| What does a Vitamin E deficiency cause? | rare, muscle pain/ weakness, poor balance |
| What is the function of Vitamin K in the body? | blood clotting, bone maintenance |
| Vitamin K foods | dark green vegetables, carrots, eggs |
| What does a Vitamin K deficiency cause? | increased bleeding time |
| What is Vitamin K the antidote for? | warfarin |
| normal sodium levels | 136-145 mEq/L |
| What is the function of sodium in the body? | maintains fluid balance in body, nerve, and muscle function |
| sodium foods | salt, processed foods |
| hypernatremia | high sodium levels that cause hypervolemia, hypertension |
| hyponatremia | low sodium levels that cause confusion (common in elderly), muscle cramping, fatigue, nausea/ vomiting, headache |
| normal potassium levels | 3.5-5.0 mEq/L |
| What is the function of potassium in the body? | maintains ICF balance, nerve function, regulates muscle and heart contractions |
| potassium foods | bananas, potatoes, tomatoes, oranges, cantaloupe, avocados, dark green vegetables |
| hyperkalemia | high potassium levels causing dysrhythmias, muscle weakness, numbness/ tingling, nausea/ vomiting, confusion |
| hypokalemia | low potassium levels causing dysrhythmias, muscle cramps, constipation |
| normal chloride levels | 98-106 mEq/L |
| What is the function of chloride in the body? | digestion, maintainance of ICF and ECF balance |
| chloride foods | salt |
| hyperchloremia | high chloride levels causing nausea/ vomiting |
| hypochloremia | low chloride levels causing muscle cramps, GI upset |
| normal calcium levels | 9-10.5 mg/dL |
| calcium foods | dairy products, dark green vegetables, fortified foods |
| What is the function of calcium in the body? | bone/ teeth formation, nerve and muscle function, clotting, blood pressure |
| hypercalcemia | high calcium levels causing constipation, decreased deep tendon reflexes, kidney stones, lethargy |
| hypocalcemia | low calcium levels causing positive Chvostek's and Trousseau's signs, muscle spams, tingling in lips/ fingers |
| normal magnesium levels | 1.3-2.1 mEq/L |
| What is the function of magnesium in the body? | nerve and muscle formation, bone formation, critical for many biochemical reactions in body |
| magnesium foods | nuts, dark green vegetables, whole grains, meat, milk |
| hypermagnesemia | high magnesium levels causing nausea/ vomiting, hypotension, muscle weakness, lethargy, respiratory and cardiac arrest |
| hypomagnesemia | low magnesium levels causing dysrhythmias, tremors, seizures, confusion, increased deep tendon reflexes |
| normal phosphorus levels | 3.0-4.5 mEq/L |
| phosphorus foods | dairy (including cheese), dark green vegetables, meat, fish, eggs, legumes |
| hyperphosphatemia | high levels of phosphorus causing positive Chvostek's and Trousseau's signs, muscle spasms, tingling in lips/ fingers |
| What is the function of iodine in the body? | used in the synthesis of thyroxine (thyroid hormone) RDA = 100-150mcg |
| iodine foods | table salt, seafood |
| What is the function of fluoride in the body? | protects against cavities |
| fluoride sources | water |
| What is the function of zinc in the body? | immune function |
| zinc foods | nuts, meat, fortified cereal, beans |
| What is the function of iron in the body? | used to make hemoglobin (component of RBCs |
| iron foods | meat, fish, grains, legumes |
| side effects of iron | constipation, GI upset, tooth discoloration |
| What technique should you use when giving iron injections? | Z-track method for IM injection |
| What is the recommended intake for water per day? | 2-3L (minimum 1.5L) |
| sensible fluid loss | can be measured (urine, vomit) |
| insensible fluid loss | fluid loss from lungs, skin, and water excreted in feces |
| Which age groups are at higher risk for dehydration? | older adults and children |
| What are signs of dehydration? | poor skin turgor, confusion, hypotension, decreased urine output, increased urine osmolality, dry mucous membranes, thirst |
| catabolism | breaking down of substances, resulting in a release of energy |
| anabolism | use of energy to build/ repair substances |
| basal metabolic rate | energy required for involuntary activities in the body within a 24 hour period (ex: heart function, respirations, temperature regulation |
| What causes increases in BMR? | male gender, increased muscle mass, stress, periods of growth (childhood, puberty), pregnancy/ lactation, exposure to cold, disease/ illness (hyperthyroidism, sepsis, burns, cancer, fever, surgery) |
| What causes decreases in BMR? | female gender, short stature, less muscle mass (more fat), starvation, older age (>60 years old), hypothyroidism |
| nitrogen | component of amino acids (found in protein sources) |
| nitrogen balance | nitrogen intake - nitrogen excretion (adults should have neutral amount of this) |
| positive nitrogen balance | occurs during periods of growth (childhood, puberty, pregnancy, lactation) |
| negative nitrogen balance | indicates insufficient protein intake (due to illness, malnutrition, aging) patient is using protein faster than it is being synthesized |
| signs of malnutrition | wasted appearance, poor wound healing, dry patches on skin, hair loss, dry/brittle hair, weakness, poor coordination, low prealbumin and albumin |
| normal prealbumin levels | 15-36 mg/dL |
| normal albumin levels | 3.5-5 mg/dL |
| ways to increase protein and calorie intake | add milk powder to milk (whole milk), add high calorie foods to diet (cheese, peanut butter, eggs, nuts), encourage use of supplements, collaborate with dietician/ nutritionist |
| To lose a pound a week, how much do you need to decrease your daily calories by? | 500 calories |
| How many servings of fruits/ vegetables should you eat according to the dietary guidelines for Americans? | 5 or more servings |
| vegan diet | no animal products at all (no meat, no dairy, no eggs) |
| lacto vegetarian diet | dairy products are ok to consume |
| lacto-ovo vegetarian diet | diary products and eggs are ok to consume |
| What should you make sure individuals following a vegan diet get enough of? | vitamin D, vitamin B12, and omega-3 fatty acids |
| ways to prevent foodborne illness | frequent hand hygiene, refrigerate perishable products within 2 hours (or within 1 hour when temperature is 90 degrees or more), prevent cross contamination during food preparation, cook foods to recommended temperatures |
| common foods that cause foodborne illnesses | raw/ undercooked meat, raw sprouts, unpasteurized fruit juice, raw fruits/ veggies contaminated with animal feces, raw milk products |
| common foodborne illnesses | salmonella, E. coli, listeria, norovirus |
| how does grapefruit juice affect medications? | affects metabolism of many medications including statins |
| how do foods high in vitamin K affect medications? | interferes with effectiveness of warfarin |
| how do high protein foods affect medications? | interferes with absorption of Levodopa (Parkinson's medication) |
| how do tyramine-rich foods affect medications? | can cause hypertensive crisis in patients taking MAOIs (Examples: smoked meats, cheese, avocado, wine, chocolate, bananas, peanuts) |
| how do potassium-rich foods affect medications? | can cause potassium levels to be too high in patients taking ACE inhibitors or potassium-sparing diuretics |
| acculturation | adopting the traits of the dominant culture |
| ethnocentrism | the belief that one's own culture is superior to all others. they view world from their own cultural viewpoint. nurses should NOT demonstrate this |
| Orthodox Jewish diet | Kosher kitchens, do not eat meat with dairy, no pork products or shellfish |
| Muslim diet | no caffeine (coffee, tea, soda), fasting during Ramadan |
| Mormon diet | no caffeine (coffee, tea, soda) |
| Catholic diet | no meat on Ash Wednesday and Fridays during Lent |
| What do African Americans have a higher risk for? | type 2 diabetes, heart disease, hypertension |
| What do Latino Americans have a higher risk for? | type 2 diabetes |
| What do Asian Americans have a high intake of? | sodium |
Created by:
ismanieg