Galen NSG 3100 - Exam 4 with complete verified solutions already graded A+

24-hour food recall

client recalls all the food and beverages consumed during a typical 24-hour period

Anabolism

Metabolic pathways that construct molecules, requiring energy.

Anemia

A condition in which the blood is deficient in red blood cells, in hemoglobin, or in total volume.

anorexia nervosa

an eating disorder in which an irrational fear of weight gain leads people to starve themselves

basal metabolic rate

the body's resting rate of energy expenditure

Body Mass Index (BMI)

a measure of body weight relative to height

Bottle mouth syndrome

describes the decay of an infant's teeth caused by constant contact with sweet liquid from a bottle

bulimia nervosa

an eating disorder characterized by episodes of overeating, usually of high-calorie foods, followed by vomiting, laxative use, fasting, or excessive exercise

caloric value

the amount of energy that nutrients or foods supply to the body

Catabolism

Metabolic pathways that break down molecules, releasing energy.

Cholesterol

A type of fat made by the body from saturated fat; a minor part of fat in foods.

complete proteins

contain all essential amino acids

demand feeding

child is fed when hungry

diet history

a detailed record of dietary intake obtainable from 24-hour recalls, food frequency questionnaires, food diaries, and similar sources

disaccharides

sucrose, lactose, maltose

Enteral

referring to a route of medication administration that uses the gastrointestinal tract, such as swallowing a pill

Enzymes

Catalysts for chemical reactions in living things

essential amino acids

Amino acids that are needed, but cannot be made by the body; they must be eating in foods

iad

incontinence associated dermatitis

Fat soluble vitamins

A, D, E, K

Fats

lipids that are solid at room temperature

fatty acids

chains of carbon atoms bonded to hydrogen atoms

food diary

a record of what a person eats in each day

Food Frequency

A questionnaire that assesses intake of a variety of food groups on a daily, weekly, or longer basis.

gastrostomy

creation of an artificial opening into the stomach

Glycerides

fatty acids attached to a glycerol molecule

Glycogen

An extensively branched glucose storage polysaccharide found in the liver and muscle of animals; the animal equivalent of starch.

Ideal Body Weight (IBW)

the optimal weight recommended for optimal health

incomplete proteins

proteins that lack one or more of the essential amino acids

iron deficiency anemia

anemia caused by inadequate iron intake

jejunostomy

creation of an opening in the jejunum

kilojoule

The energy value given to food

Large calorie (Calorie, kilocalorie [Kcal])

Amount of heat energy required to raise temp of 1 gram of water 15 to 16 degrees Celsius & is the unit used in nutrition. page 1253

Lipids

Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen.

Lipoproteins

clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood

Macrominerals

any of the minerals that people require daily in amounts over 100 mg

Macronutrients

carbohydrates, proteins, and fats

malnutrition

faulty or inadequate diet

Metabolism

the combination of chemical reactions through which an organism builds up or breaks down materials

Microminerals

those that people require daily in amounts less than 100 mg

Micronutrients

vitamins, minerals, water

Mid-arm circumference

measures fat, skeletal muscle mass & bone—use nondominant arm

Mid-arm muscle area (MAMA)

calculated by using reference tables or by using a formula that incorporates the triceps skinfold and the MAC

Minerals

Elements found in food that are used by the body

Monosaccharides

glucose, fructose, galactose

monounsaturated fatty acid

a fatty acid containing one point of unsaturation

Nasoenteric

tube is placed into the GI tract via the nose; most often refers to nasoduodenal and nasojejunal feeding routes (also known as nasointestinal feeding routes)

nasogastric tube

tube inserted through the nose into the stomach

nitrogen balance

the amount of nitrogen consumed compared with the amount excreted in a given time period

nonessential amino acids

amino acids that the body can synthesize

Nutrients

Substances in food that your body needs to grow, to repair itself, and to supply you with energy

Nutrition

the process by which the body takes in and uses food

nutritive value

the nutrient content of a specified amount of food

obese

having an excess of body fat

Oils

lipids that are liquid at room temperature

overnutrtition

form of malnutrition in which the intake of nutrients is oversupplied

overweight

heavier than the standard weight range for your height

percutaneous endoscopic gastrostomy (PEG)

a feeding tube inserted endoscopically into the stomach

percutaneous endoscopic jejunostomy

A surgical procedure for placing a feeding tube into the jejunum (part of the small intestine)

Polysaccharides

Carbohydrates that are made up of more than two monosaccharides

polyunsaturated fatty acid

a fatty acid with two or more points of unsaturation

protein-calorie malnutrition

A condition in which a person does not consume sufficient food of any kind. This deprivation can result in several illnesses, severe weight loss, and even death.

pureed diet

clear and full liquids + food and fluids that have been pureed to a thick liquid form [e.g., pureed meats, fruits, scrambled eggs]

Refeeding syndrome

24-48hrs of therapy d/t fluid shifts: bradypnea, lethargy, confusion, weakness

regurgitation

the return of swallowed food into the mouth

Resting energy expenditure (REE)

the amount of energy required to maintain basic body functions

saturated fatty acid

A fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that can attach to the carbon skeleton.

skinfold measurements

A method to estimate body fat by measuring with calipers the thickness of a fold of skin and subcutaneous fat

Small calorie (c, cal)

the amount of heat required to raise the temperature of 1 g of water 1 C

Triglycerides

an energy-rich compound made up of a single molecule of glycerol and three molecules of fatty acid.

Undernutrition

The condition in which not enough calories are ingested to maintain health

unsaturated fatty acid

A fatty acid possessing one or more double bonds between the carbons in the hydrocarbon tail. Such bonding reduces the number of hydrogen atoms attached to the carbon skeleton.

Urea

A chemical that comes from the breakdown of proteins

vitamin

a tablet of substances that are thought to promote a healthy life

water soluble vitamins

C and B