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Nutrition 11-09
| Question | Answer |
|---|---|
| What are the functions of nutrients | build and repair tissues, regualte body processes |
| what is DRIs and what does it mean | dietary reference intakes; average daily intake of healthy individuals |
| CHO; how many calories are in chos | 4 |
| primary source of e for body, spares proteins from being used as e,simple and comple, provides fiber | cho |
| high in cal, lack nutrients | simple cho |
| glygogen, starch dietary fiber; ako polysaccharides | complex cho |
| made up of AA; 4 cal per g | protein |
| necessary for growth, repari of tissue, immunity, hormones | proteins |
| makes up most of the body;s lean tissues and organs; major component of collage; component of hormones and enzymes used in digestion and metabolism | proteins |
| accquired from diet; not made in the body | essentail AA |
| Made in the body; not required from diet | nonessential AA |
| contains all 9 essential AA | Complete Protein |
| where do complete proteins come from | animal byproducts |
| lacks one or more of essential AA; comes from plants | incomplete proteins |
| provides 9 cal per g | fats |
| concentrated form of e; source of fat-soluble vitamins | fats |
| solid at room temp; animal origin; raise bl cholesterol levels; limit to 10% tot cal qd | saturated fats |
| fats in all meats; butter, cocoa butter | saturated fats |
| liquid at room temp; found in veg products; lower bl cholesterol levels | unsaturated fats |
| acts like a saturated fat in the body; resistant to rancidity; raise bl cholesterol levels | hydrogentated fats |
| stick margine; commerical fats used for baking and frying | hydrogenated fats |
| no caloric value | vit and minerals |
| water soluble; cannot be stored in the body | vitamins |
| types of water soluble vitamins | b vit, vit c, folic acid, vit b12, vit c |
| folate deficiency | neural tube defects, macrocytic anemia, elevated homocysteine levels |
| cobalamin; essential for nervous system function; found in animal products | vit b12 |
| antioxidant properties, aids in wound healing, tissue growth and maintenance, and immune function, helps increase iron absorption | vit c |
| scurvy, gingivities or bleeding gums | vit c deficiency |
| supplied by the fat in foods; stored in adipose tissue | fat soluble vitamins; vit d, e, a, k |
| healthy vision, immune function; health of skin and reproductive and tissue; yellow fruits & vegs, milk, liver, egg yolk | vit a |
| promotes absorptio of Calcium, liver, fortified dairy products, fish oils | vit d |
| protects cell membranes and tissues from oxidation,; promotes functio nof a helathy circulatory system; normal development of nerves & muscles; nuts and sees, veg oils | vit e |
| blookd clotting and bone metabolism; green leafy veg; intestinal bacteria | vit k |
| excess is stored in the body and can cause an imbalance | minerals |
| cellualr functioning, regulating fl, nerve transmission and muscle contraction; may prevent High BP; tomatoes (skin), leafy green veg | potassium |
| responsible for e metabolism, o2 transport; liver, DLV | Fe |
| builds RBCs, immune system, essential in healing; beef, peanut butter; legumes | zinc |
| 60% of adult weight; 80% infant wt is composed of | water |
| fiber | older children, adolescents and adults need 20 - 35 g qd |
| reduces bl cholesterol levels, reduces rish of some GI disorders | fiber |
| insoluble fibers- | vegetables, wheat, and whole grains |
| soluble fiber- | fruit, oats, barley, legumes |
| slows the rate of digestion, descreases rate of bl sugar absorption and cholesterol levels | soluble fiber |
| aids in digestion and helps promote regularity (roughage) natural laxative; skins of fruit and root vegs | insoluble fiber |
| nutrient concerns of vegetarians | protein; calcium; iron; zinc; vit b12 |
| dietary guidelines for american | include people 2 and older |
| how many cups of milk qd should be consumed | 3 |
| extras should make up _ to _ cal qd | 100-300 |
| what do these ranges represent in regards to physical activity 30 min qd; 60 min qd; 60-90 min qd | reduce rish of chronic disease; manage body wt; sustain wt loss |
| what are the proper wt gaining ranges for normal wt; overwt; obese; underwt | 25-30lbs' 15-25lbs; 15lbs; 28-40lbs |
| nutrient considerations for preg women | cal; protein; vit and mineral |
| what are the three main vit and minerals to consider for preg women | folic acid, iron, calcium |
| during _ and _ trimesters a woman should consume _ additional cal qd | 2nd and 3rd ; 300 |
| how much protein should a preg woman consume a day | at least 60g (8 oz) |
| when should a woman consume 400mcg and 600mcg of folic acid | 400 before pregnancy / 600 during pregnancy |
| neural tube defects, spinal bifida, anencephaly results from a deficiency of | folic acid |
| how much Calcium does a preg woman need | 1000mg qd |
| how much iron does a preg woman need | 27mg qd during 2nd and 3rd trimester |
| what should you suggest to combat nausea and vomiting | crackers and dry toast; limit food with strong odors; eat small frequent meals, take multivit before bedtime |
| what should you suggest to combact heartburn | eat small frequent meals, dont drink liquids with meals, avoid high fat or fried foods; wait 30 min before lying down after meals |
| preg wom should consume how much fluids a day | 8-12 cups |
| when is gestational diabetes dx | 24 and 28 weeks of gestation |
| preg women should avoid (4) substances | smoke, durgs, herbal supplements, and alcohol |
| no more than this amount of caffine should be consumed qd by a preg woman | 200-300mg |
| baby less likely to be overfed; promotes good jaw/tooth development are reasons for- | breastfeeding |
| lactating women require and additional- | 500 cal qd |
| birth wt should double by _months and triple by _months | 4 to 6 month ; 12 months |
| no additional food or water is necessary if- | mother is breastfeeding or using fortified formula |
| iron-fortified cereal for infacts (rice, oats, barley) is used during this age rage and start with samll protions (1-2TBSP) | 4-6 months |
| strained single veg, then strained single fruits is used during this age range | 5-7 months |
| strained & ground single meats, strained juices **crackers and dry cereals, strips of toast, cheese is used during this age range | 6-8 months |
| finger foods, chopped meats, soft table foods are used during this age range | 8-12 months |
| childhoot includes ages | 13 months to 12 years |
| common dietary inadequacies in adolesence include- | Fe, calcium, vit A & C, folic acid |
| supply fluid, electrolytes, and e in a form that requires minial digestion and stimulation of the GI tract | clear liquid diet |
| uses include: dx test and bowel prep; first feeding postop; temp food intolerance | clear liquid diet |
| clear and strained fruit juices; coffe and tea; inadequate nutrition; 3 days max | clear liquid diet |
| transitional diet from clear liq to solid food | full liq diet |
| Foods include; milk, strained cream soups, puddings and custards; poor nutrition; 5 day max | full liq diet |
| purpose: provide food and fl for pt who are unable to chew, swallow, or tolerate solid foods; adq nutrition | blenderized liq diet |
| purpose; provide texture-modified foods that require minimal chewing for head and neck sx; dental problem; anatomical esophageal strictures, may be a transitional diet; no raw frutis and vegs, seeds, nuts, dried fruits, adq nutrition | mechanically altered diet |
| purpose; adq e, nutrients and fl in a consistency safely tolerated by the individual; prevent dehydration, choking and aspiration pneumonia for pt with an impared swallowing ability; neurological illnesses, sx procedure, anticancer therapy; stimulate swa | dysphagia diet |
| stimulate swallowing reflex, moist foods and/or thickened beverages; adq nutrition | dysphagia diet |
| provide adq e and nutrients to support tissue healing following sx,mini reflux, early satiety, dumping syndrome and wt loss | postgastrectomny diet |
| six small feeding qd, omit trigger foods, beverages 30 min before or after meals, limit high fat foods and simple cho intake; adq nutri. | postgastrectomy diet |
| minimize the risk of obstruction; prevent fl and electrolyte imbalances; crohn's disease, ulcerative colitis, diverticulosis, intestinal trauma | ostomy diet |
| four to six small meals qd, gradually incorporate soluble fiber, fl 8 - 10 cups qd, avoid foods that cause gas and odors; adq nutri. | ostomy diet |
| reduce the frequency and volume of fecal output; prevent blockage of stenosed GI tract; ulcerative colitis, crohn's disease, diverticulitis, stenosis of intestine, trans diet postop | fiber restricted diet |
| < 10 g qd, limit fresh fruit and vegs, whole grains, legumes, nuts and seeds, popcorn; adq nutri. | fiber restriced diet |
| increase fecal bulk and promote regularity; normalize bl lipid levels, slow glucose absorption; divertiular diease, constipation, diabetes, obesity, IBS, crohn's disease hypercholesterolemia; adq nutri. 20-35 g qd | High fiber diet |
| prevent or reduce GI symptoms of bloating, flatulence, cramping, nausea, and diarrhea associated with consumption; adq nutri. | lactose intolerance diet |
| relieve symp of diarrhea, steatorrhea, flatulence, and abd pain; liver and gallbladder, pancreas, intestinal mucosa, lymphatic diease, malabsorption syndromes; <25 g < 50g; adq nutri. | fat restricted diet |
| provide e and nutri. in excess of usual reuirement in order to imporve overall nutri. status; promote wt gain; optimize individual's ablility to repond to medical tx | hi-cal; hi-pro diet |
| slow the build-up of wastes in the blstream and control symps associated with kidney failure; restriced ina ll or some of protein, NaCl, K, phosphorus, and fl | renal diet |
| What are the number indications of BMI levels | 30+ obesity; 25-29.9 overwt; 18.5-24.9 norm wt |
| 3,500 cal = | 1lb |
| to lose wt subtract _cal/day from diet and exercise | 250 |
| Sx intervention for obesity is allowed when- | BMI of 40+ or BMI >35 plue one or more co-morbidities realted to obestity |
| Diabetes Mellitus (DM) | 5th dealiest diease in and leading cause of blindness and renal failure in US. |
| type 1 Diabetes | pancreas is not producing any insulin, insulin dependent for life |
| type 2 diabetes | insufficient insulin produced by the pancreas or the body does not properly use insulin |
| 1 cho choice = | 15 grams of cho |
| for diabetic person 3 servings of vegs = | 1 cho choice |
| what are the functions of cholesterol and where is it concentrated in the body | make cell membrances, vit d, and hormones; liver, spinal cord, adrenal glands, skin, gall bladder |
| what are the ranges for cholesterol | norm: <200mg/dl ; HDL: >40mg/dl LDL: <100mg/dl triglycerides: <150mg/dl |
| what are the recommended intakes of tot fat; cholesterol; fiber | 25-35% qd <200mg/dl qd 20-30g qd |
| Guidelines for a healthy heart: meat, fish, and poultry consumption | 6oz qd |
| Guidelines for a healthy heart: egg yolk | 3-4 per week |
| Guidelines for a healthy heart: dairy products | 2-3 serv. qd |
| Guidelines for a healthy heart: fruits and vegs | 2-4 and 3-5 qd |
| DASH guidelines; | limit nacl to 2400-3000mg qd fruits and vegs consupmtion 8-10 servings |
| DNI may affect | absorption-food in stomach can incre or decre drug absorption, distribution-decre albumin level may incre serum drug levels, metabolism- alteratio of metabolism resulting in incre serum drug levels excertion- alt of ren exc and aff drug level |
| antibiotics decrease vit _ with prolong use and should not be taken with ca, fe, dairy products, antacids, multivit and min supp, iron supp | k |
| avoid grapefruit with | anticonvulsants, antidepressants, ca channel blockers, cholesterol lowering meds, hiv meds, viagra |
| what are the goals of nutrition support | prevent malnutrition restore optimal nutritional status, aid in recovery |
| four disciplines of the NST | physician, dietitian, pharmacist, nurse |
| when should one choose tube feeding | when all or part of the GI tract is functioning |
| tube feeding can be used for _ or _ term | short or long |
| What are the indications for tube feeding- | during periods of increased nutrition needs, difficulties chewing or swallowing, sedated or comatose pts, during periods of moderate malabsorption |
| nasoenteric tube routes | nasogastric, nasoduodenal, nasojejunal |
| what are the 3 types of ostomy placements | esophagostomy, gastrostomy, jejunostomy |
| what are the two types of percutaneous tube placements- | peg ; pej |
| what are three ways to admin tube feeding | continuous, intermittent, bolus |
| steady flow of formulat at a predetermined rate; 12-24 hrs; admin into the stomach, duodenum, or jejunum; critically ill | continuous feeding |
| infusion over 30-60 min several times a day usually via gravity bag; 1-2 cans; admin into the stomach | intermittent feeding |
| rapid infusion several times per day via syringe; 1-2 cans; admin stomach only; used with the most stable patients | bolus feeding |
| Enteral nutri. formulas-oral supplements | ensure, boost |
| Enteral nutri. formulas-general purpose | jevity, fibersource |
| Enteral nutri. formulas-nutri. dense | ensure plus |
| Enteral nutri. formulas- elemental | formual broken down, vivonex,peptamen |
| Enteral nutri. formulas-modular | microlipid |
| what does PPN and TPN stand for | peripheral parenteral nutrition / total parenteral nutrition |
| PPN is used for _ term and _ nutrition requirement | short/ conservative |
| TPN is administered through __, for _ term and _ nutrition requirements | large central vein, long, higher |
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