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