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nutrition cond
| Question | Answer |
|---|---|
| Energy is stored in food and is measured in | Calories |
| 1 calorie is the amount of energy required to raise the temperature of 1 gram of water of 1 ______ | Degree |
| Different foods contain different amounts of | Energy |
| Why is one piece of chocolate more calories than a piece of lettuce that is the same size | Different foods contain different amounts of energy |
| IBW | Ideal body weight |
| Cal | Calories |
| Male ideal body weight = | male IBW x 11 calories |
| Female IBW = | Female, IBW x 10 calories |
| Example –IBW= 140 lb x 10 cal/lbs (calories/pounds) = 1400 cal/ day (calories per day) | |
| Look at box 36-1 in chapter 36 | |
| Ideal body weight for a female | 100 pounds for height 5 feet, plus 5 pounds for each inch of 5 feet |
| Ideal body weight for male | Male is 106 pounds for height of 5 feet, plus 6 pounds for each inch over |
| Obesity | Body weight 20% or more above ideal body weight |
| One pound of body fat equals about how many calories | 3500 calories |
| To gain or lose one pound in a week, your daily intake should decrease about how many calories per day | 500 |
| Trying to lose more than 2 pounds per week decrease the ________ ____ and is not recommended | Metabolic rate |
| Who probably requires more energy to carry on the involuntary activates of the body at rest. A 2 year old with an ear infection or a health 74 year old who is taking a nap | A 2 year old with an ear infection |
| Which of these essential nutrients provide energy A.vitamines B.protein C. fats D. water E. minerals F. carbohydrate | B. protein, C. fats, Carbohydrates |
| Which of these essential nutrients are micronutrients Vitamins, fats, water, minerals, and carbohydrates | Vitamins, minerals |
| Carbohydrates are ______________ _______ composed of carbon, hydrogen, and oxygen | Organic compounds |
| Carbohydrates are the ___________ framework of plants | Structural |
| What is the primary function of carbohydrate | Supply energy |
| Carbohydrates are the most ________ and least __________ source of calories in the world | Abundant, least |
| Carbohydrates are classified as | Simple of complex |
| For every one gram of carbohydrates equals _____ calories | 4 |
| Complex carbohydrates examples | Vitamins, minerals, fiber |
| Examples of complex foods that are carbohydrates | Breads, rice, pasta, starchy vegetables |
| Simple carbohydrates | Fruits, milk, retables |
| Foods that are simple carbohydrates | Cake, candy, and other refined sugar products are simple sugars which provide energy by lack vitamins, minerals, and fibers |
| Carbohydrates are more ______ and ______ digested than protein and fat | Easily and quickly |
| Carbohydrates are converted to ______________ so they can transport through our blood | Glucose |
| What do cells do to glucose | Cells oxidize glucose to provide energy, carbon dioxide, and water |
| How many carbohydrates on average are need daily | 50 to 100g |
| Fruits, vegetables and complex starches are | high in fiber |
| Glucose metabolism | Glucose is transported form the GI tract, to the liver |
| The liver stores _______ and regulates it’s how much _____ enters the blood | Glucose, glucose |
| Blood glucose levels are kept constant through, _____, insulin, and glucagon. | hormones |
| Glucose metabolisms what do cells do | Cells oxidize glucose to provide energy, c02 and h20 |
| When the supply of glucose exceeds what is needed, it is ______ | stored |
| What is glucose stored as when it exceeds how much is needed in our body | Glycogen (in our muscles or liver) or if is glycogen is adequate, it is stored as fat |
| Proteins | Proteins are made of combinations of how many building blocks of amino acids |
| Amino acids contain what | Carbon, hydrogen, oxygen, and nitrogen |
| Proteins are chains of ______ ______ | Amino acids |
| Why are some amino acids classified as essential | Because they cannot be synthesized (processed) by the body |
| Name some non-essential amino acids | Tyrosine, proline, glycine |
| Name some essential amino acid | Lysine, valine, threonine |
| Protein is required for the ______ of all body structures | formation |
| Protein is labeled either complete, or complete or incomplete based on the amino acid __________ | Compositions |
| Proteins that are complete are considered _____ _____, and incomplete is considered ____ ______ | High quality, low quality |
| Give one examples of example of a complete protein | Animal protein |
| Give one examples of an incomplete protein | Plant |
| How many calories make up one gram of protein | 4 |
| Complete protein examples (food) | Eggs, dairy, meat |
| Incomplete protein examples | Grains, other legumes (grass), and vegetables |
| Animals vs. vegetables; Animal protein (meat, fish, poultry, milk, cheese, and eggs) are considered a good source of | complete proteins |
| Complete proteins contain the ______ proportions and ample amounts of essential ______ _____ | Correct, amino acids |
| Animals vs. vegetables | Vegetable proteins (grains legumes, nuts, seeds, and other veggies) are ______ ______ because they are missing or don’t have enough of the essential _______ ______ amino acids |
| Grains and legumes are rich complex _____________ and ________ | Carbohydrates and fibers |
| By combining foods that have ___________ ______ you create a self-made complete protein | Incomplete protein |
| When eaten in combination your body _______ all nine essential amino acids | Receives |
| Complementary proteins combine to make | Complete protein |
| Protein is broken down into amino acid particles by the _________ enzymes in the small intestine | Pancreatic |
| Protein is absorbed and transported to the | Liver |
| Protein is recombined into new proteins for use in ______ and cells | Tissues and cells |
| Excess amino acids are converted into _____ _____, ketone bodies or glucose and are stored or used as metabolic fuel | Fatty acids |
| Protein is in a constant state of ____ | Flux (change, mutability, unrest) |
| Fats are ____ in water and blood | Insoluble |
| What are fats composed of | Carbon, hydrogen, oxygen |
| _____% of lipids (fats) in diet is triglycerides | 95% |
| Fats contain mixtures of ______ and ______ fatty acids | Saturated and unsaturated |
| Saturated fats ____ ____________ levels | Raise cholesterol levels |
| Unsaturated fats _____ cholesterol levels | Lower cholesterol levels |
| Most animal fats are ______ | Saturated |
| Most vegetable fats are | Unsaturated |
| Fats contain ______ per gram | 9 |
| Fats are the most concentrated source of ______ | Energy |
| Fats; digestion occurs largely in the ____ _____ | Small intestine |
| Fats; RDA (recommended daily allowance) is not established, but it should be less than ____ % of a person daily caloric intake | 30% |
| Vitamins are organic compounds needed by the body in ______ amounts | Small |
| Vitamins are most active in _______ | Co enzymes |
| Vitamins are classified as either ____ soluble or ____ soluble | Water soluble or fat soluble |
| How are vitamins absorbed | Vitamins are absorbed through the intestinal wall directly into the bloodstream |
| See table 36-3 on page 1163 | |
| Mineral are _______ elements that are found in all body fluids and tissues = _____ | Inorganic, salts |
| Minerals function to provide _____ in the body and other minerals help _____ the body processes | Structure, regulate |
| List 3 macro minerals | Calcium, phosphorus, and magnesium |
| How many mg per day of Marco mineral are required | > less than 100 mg/ day |
| MICRO mineral include | Iron, zinc, manganese, and iodine |
| How many mg’s per day of microminerals does a person need | < greater than 100 mg a day |
| Water accounts for 50%-60% of an adults | Total weight |
| ICF stands for | Intracellular fluid |
| 2/3 of body water is contained | Within the cells (ICF) |
| The remainder of our body’s water are | ECF, Extracellular body fluids |
| Where can you find ECF | Plasma, interstitial fluids |
| Water provides fluid ____ necessary for all chemical reactions in the body | Medium |
| Water acts as a _____ and aids in digestion, absorption, circulation and excretion | Solvent |
| The average water intake for and adult in ml is | 2,000-3,000 mL per day |
| Water balance is important and is affected by____ | Illness |
| Factors affection nutrition; food habits how | Physical; geographic location, food, technology, income |
| Food habits physiologic | Health, hunger, stage of development |
| Food habits psychosocial | Culture, religion, tradition, education, politics, social status |
| Factors affecting nutrition; growth | Infancy, adolescence, pregnancy and lactation increase nutritional needs |
| Adolescence are at risk for | Anorexia, nervosa (an eating disorder) |
| When do nutritional needs level off | Adult hood |
| ____ _____ required in adulthood because a decrease in BMR | |
| Factors affecting nutrition | Gender, state of health, alcohol abuse, medications, religion, economics, culture |
| How do you assess nutritional status | Usual dietary intake, usual fluid intake. Food allergies or intolerances, food preparation and storage, dietary practices, eating disorder patters, prescribed and OTC (over the counter) medications |
| If a person is low in hemoglobin (iron) than that indicates | Anemia |
| If a person is low in albumin (protein) than that indicates that they are | Malnutrition’s |
| If a person has low lymphocytes than that equals | Impaired nutritional intake |
| If a person has high BUM blood Urea Nitrogen than that indicates | Poor nutrition |
| LOOK AT NURSING PICTURE of the before and after | |
| Nursing diagnosis | Imbalanced nutrition: less than body requirements |
| Planning | Goal & expected outcomes |
| Goal | Restore optimal nutritional status using foods the patient tolerates as appropriate for their situation |
| Expected outcomes | 1) Attain and maintain ideal body weight 2) client will receive adequate nutrients based on ADA guidelines 3) follow the appropriate modified diet to restore health |
| Nursing intervention | Assessing for nutritional risk, observing intake and appetite, evaluating the patients food tolerance, assisting the patient with eating, consulting with the dietitian and physician, addressing potential medication/ nutrient reaction |
| More nursing interventions | Obtaining more food or snacks for the patient if appropriate, monitor food brought in by visitors, participating in nutrition education efforts |
| Nursing interventions; stimulating the appetite | Small, frequent meals, control pain (nausea with meds); solicit (ask) food preference, schedule procedures and meds at times when they are least likely to interfere with appetite |
Created by:
Angelaperdue