Nutrition, Digestive System, and Nursing Process - Vocabulary Flashcards

A set of vocabulary flashcards covering nutrients, the digestive system, nursing processes, safety guidelines, and related dietary concepts.

Carbohydrates

Nutrients that supply energy; include simple sugars and complex polysaccharides.

Proteins

Nutrients made of amino acids that build and repair body tissues.

Fats

Energy-dense nutrients that supply a concentrated source of calories and aid in nutrient absorption.

Water

Essential nutrient involved in hydration, transport, digestion, and metabolism.

Vitamins

Organic micronutrients required in small amounts for metabolic processes; can be fat-soluble or water-soluble.

Fat-soluble vitamins

Vitamins A, D, E, and K absorbed with fats and stored in the body.

Water-soluble vitamins

Vitamins B and C that dissolve in water and are usually not stored in large amounts.

Minerals

Inorganic nutrients essential for body structure and function (e.g., calcium, iron, potassium).

Digestion

Process of breaking down food into smaller molecules suitable for absorption.

Absorption

Uptake of nutrients from the gut into the bloodstream or lymphatic system.

Metabolism

All chemical processes by which the body converts nutrients into energy and new substances.

Elimination

Removal of indigestible remains from the body as feces.

Saliva

Digestive fluid that moistens food; contains enzymes like amylase to begin carbohydrate digestion.

Mucus

Protective lining secreted by the digestive tract to shield the gut wall.

Esophagus

Muscular tube that transports swallowed food to the stomach via peristaltic action.

Mouth

Entry point for food; mechanical breakdown and initiation of digestion; aids in speech.

Pharynx

Back of the throat;/common passage for air and food during swallowing.

Stomach

Sac where food is stored and churned; acid (HCl) activates enzymes and kills germs.

Hydrochloric acid (HCl)

Gastric acid that activates enzymes, aids digestion, and kills pathogens.

Small intestine

Primary site of digestion completion and nutrient absorption; contains mucus for protection

• absorbs nutrients and most water

Large intestine

Reabsorbs water and electrolytes; forms and stores feces.

Rectum

Final section of the large intestine; stores and expels feces.

Liver

Organ that metabolizes and builds biomolecules, stores vitamins/iron, detoxifies blood cells and poisons , and produces bile.

Gallbladder

Stores and concentrates bile, which aids fat digestion.

Pancreas

Gland that releases digestive enzymes and bicarbonate (neutralizes stomach acid); also regulates blood glucose with hormones.

Diabetes mellitus

Condition characterized by impaired insulin action or insulin deficiency affecting blood glucose.

Enteral feeding

Nutrition delivered directly into the GI tract via a feeding tube.

Parenteral nutrition

Nutrition delivered intravenously when the GI tract cannot be used.

Levin tube

A type of enteral feeding tube used for short-term feeding.

Salem sump tube

A dual-lumen enteral tube used for decompression and feeding.

ENFit connectors

Standardized connectors for enteral feeding equipment to improve safety.

• used for enteral nutrition sets, syringes, and feeding tubes

Consider what when developing a meal plan

• patient’s preferences, culture,
  socioeconomic status, environment, and religious
  practices

When Analyzing meal plan consider

• risk for aspiration, if patient is overweight, impaired nutritional intake, impaired swallowing , or impaired self feeding

Right patient, right formula, right tube right ENfit connector

Safety principle to prevent errors in enteral feeding.

• Position the patient upright or elevate the head of the bed
  unless medically contraindicated for patients receiving enteral feedings.
  • Trace all lines and tubing back to the patient to ensure only enteral-to-enteral connections/
  • Do not add food coloring or dye to EN
  • Refer to manufacturer guidelines to determine hang time for enteral feedings

  
  

Anticoagulation risk in nasal tube placement

Bleeding risk (epistaxis) during nasal tube insertion when anticoagulants are present.

Enteral feeding safety

Monitoring hang times, connections, and line integrity to prevent complications.

Aspiration

Inhalation of food or fluid into the airway; a potential complication during feeding.

POC glucose meter cleaning

Disinfecting the meter after each patient use to prevent cross-contamination.

Dietary reference intakes (DRIs)

A set of nutrient intake recommendations used to plan and assess diets.

Daily values

Nutrient reference values used on nutrition labeling.

Vegetarian diet

Diet pattern excluding some or all animal products; includes subtypes.

Ovolactovegetarian

Vegetarian who consumes eggs and dairy products but no meat.

Lactovegetarian

Vegetarian who consumes dairy products but no eggs or meat.

Vegan

Diet excluding all animal products and by-products.

Cultural beliefs and influences on nutrition

Patients’ cultural practices and values affecting food choices and meal planning.

Gastrointestinal diseases (GID)

Medical conditions affecting the GI tract addressed by medical nutrition therapy.

Factors that influence nutrition

1. environmental

2. developmental (infants do breastfeeding, formula, intro to solid foods)

3. alternative food patterns