Question | Answer |
Folic Acid Sources | Green leafy veggies, Dried peas & beans, liver, seeds, orange juice, cereals & breads |
Pernicious Anemia | Caused by lack of protein....most common form of vit B12 deficiency |
Anemia | Reduction of RBC's |
In clientsd with HIV/AIDsm provide high protein amounts of ... | 1.2 - 2.0 g/kg |
In clients with HIV/AIDs, increase caloric needs from: | 35 - 45 cal/kg. |
Cancer can affect nutritional status how... | anorexia, increase in metabolism, negative nitrogen balance |
ARF - Acute Renal Failure | An abrupt, rapid decline in renal function. |
What must be restricted in ESRD? | Phosphorus |
Dietary therapy for Pre-ESRD is to... | preserve remaining function by limiting the intakek of protein and phosphorus. |
Saturated fat should account for how much total calories? | 10% |
Dawn Phenomenon | Elevation of blood glucose around 0500 to 0600 a.m. (Results of overnight release of growth hormone. |
Somagyi's Phenomenon | Morning hyperglycermia in response to overnight hypoglycemia |
Glucose level that requires immediate reation? | 70 mg/dl or lessor higher than 250mg/dl |
Hyperglycemia | Abnormally high glucose level. |
Hypoglycemia | Abnormally low glucose level. |
Types of Diabetes | Type One, Type Two, Gestational |
Risk factors for malnutrition | Biophysical, Psychological, Socioeconomical |
Differences in nitrogen balance | normal is =sick is -growing is + |
How much of tal dietary intake should be from lipids? | 20 - 35%10% min. for brain function |
Due to high content of destro, what should the nurse check? | Glucose level |
Catabolism | breaking down of substances |
Anabolism | Building up of substances |
Fiber | The substance in plant foods that is indigestible. Categorized as a carbohydrate but does not provide energy. |
Signs of Malnutrition | Dry, brittle hair / poor wound healing / lack of sq. fat or muscle wasting / abnormal cardiovascular measurements / general weakness or impaired condition / low albumin levels |
# of glasses of water to drink each day to maintain fluid balance | 6 - 8 |
BMI | Indicates body fatness |
MBR | Rate at which food energy is burned |
BMR | Amt. of energy used at rest |
Metabolic Rate | Rate at whch food energy is burned |
Metabolism | The sum of all chemical processes that occur on a cellular level in order to maintain homeostasis |
What is assessed for proper hydration | skin turgor, mental status, orthostatic blood pressures, urine output/concentration, moistness of mucous membranes |
Balanced Input/Output Ratio | 1:1 |
Recommended adult fluide intake | Men, 3-4 L/dayWomen, 2-3 L/day |
Iron food sources | Organ meats, egg yolks, whole grains, green leafy veggies. |
Iodine | Used for synthesis of thyroxine. Def. causes a goiter. |
How many calories per gram of energy does each source of nutrition give you? | Proteins -4,k Carbs -4, Lipids -9 |
What is left in the blood when R & W blood cells are removed? | Plasma, Proteins, Platelets |
Enteral Nutrition | Used when the patient is unable to consume adequate nutrients and calories. |
Minerals | Used at every cellular level for metabolic exchanges. |
Mineral Categories | 7 Major Minerals and 10 Trace Elements |
Lipids | Chemical group of fats |
Lipids/Fats | Triglycerides, Phospholipids, sterols, saturated and unsaturated and polyunsaturated fats, Essential fatty acids |
VLDL | Carries triglycerides to tissue |
LDL | Carries cholesterol to tissues |
HDL | Removes excess cholesterol from tissues |
Proteins | Organic compounds made of amino accids - provided by plant and animal tissue. |
3 types of proteins | Complete, Incomplete, Complementary |
Amino Acids | Building blocks of proteins and muscle tissue |
Glycogen | Stored carboohydrate energy source fouind in the liver and muscles. |
Classified Carbohydrates | Monosaccharides, Disaccharides, Polysaccharides |
Of the carbohydrates that are eaten, how many are absorbed... | 80-95% |
Albumin | Protein made in the liver. |
What is needed for growth and the healing process? | Amino Acids - 9 essential from foods and 13 non-essential from the body. |
Dutritive Sources | Carbs/Fiber, Protein, Lipids, Vitamins, Minerals, Electolytes, and Water |
Vitamins | Organic Components in food that are needed in very small amounts for growth and for maintaining good health. |
How many essential vitamins? | 13 |
2 classes of vitamins | Water Soluble and Fat Soluble |