Nutrition

basal metabolism

the amount of energy necessary for maintaining life-sustaining activities for a specific period of time

calorie

a unit that provides a measurement for energy; the amount of heat it takes to raise the temperature of 1 kg of water 1 degree Celsius; also called a kilocalorie

cholesterol

an essential substance in the body that can increase adversely with ongoing fat intake and block blood flow through blood vessels, causing impairment in heart, blood vessel, and brain function

constipation

condition of having hardened stool that is difficult to eliminate and causes discomfort and excessive straining

defecation

excretion (elimination) of solid waste from the body

diarrhea

frequent passage of loose, watery bowel movements

digestion

the process by which the gastrointestinal system breaks down foods to increasingly smaller components to prepare nutrients for absorption

diverticulosis

disorder that involves multiple small pouches forming in the walls of the large intestine

electrolyte

a chemical substance that develops an electrical charge and can conduct an electrical current when placed in water, such as sodium and potassium

enzyme

a chemical substance in animals and plants that causes or facilitates natural processes such as digestion

gallstones

the formation of stones in the gall bladder, which is the pear-shaped organ behind the liver that stores and concentrates bile (a substance that helps digest fats)

gastroesophageal reflux disease (GERD)

a disorder that involves chronic or recurrent return of stomach contents into the esophagus, causing a burning sensation under the breastbone, as well as sometimes nausea and coughing

hematological system

the structures and functions relating to the blood

hemorrhoid

a mass of dilated veins in swollen tissue at the anus or within the rectum

hypertension

a common cardiovascular disorder, often with no symptoms, in which the blood exerts an abnormal amount of force on the inside walls of the arteries persistently and blood pressure readings are persistently above 120/80 mmHg

hyponatremia

low levels of sodium in the blood (can happen if there is an excessive intake of water in infants, athletes, and people with medical conditions an sodium losses are not replaced)

inorganic

made from or containing material that does not come from living things

irritable bowel syndrome

a recurrent bowel dysfunction that causes abdominal pain, diarrhea, bloating, and flatulence (expulsion of gas from the rectum)

metabolic

referring to metabolism, the set of processes by which the body uses nutrients it absorbs for energy and to form and maintain the body's structures and functions

mucous membrane

the moist inner lining of various tubular structures, including the mouth, esophagus, stomach, and intestines

nasogastric feedings

Delivery of formula through a tube that goes from the nose to the stomach

obese

having a body mass index of 30 or greater

organic

obtained from living things; not made with artificial chemicals

parenteral nutrition

Nutrients delivered intravenously (into a vein)

psychotherapy

the treatment of mental disorders primarily with verbal, therapeutic communication

sleep apnea

a disorder in which muscles near the airways relax during sleep and cause a temporary cessation of breathing

thermoregulation

the control or maintenance of body temperature

type 2 diabetes mellitus

a disorder involving too little insulin (the hormone that regulates blood sugar) secretion and/or a resistance to the effects of insulin, resulting in the need for therapy that includes diet, exercise, oral medications, and possibly injectable medication

nutrients

essential food substances - the organic and inorganic - materials the body needs for energy and for cellular activities like growth, repair, disease resistance, fluid balance and thermoregulation

essential nutrients

the body cannot produce and come from foods

nonessential nutrients

can be synthesized by the body

which nutrients contain calories?

proteins, carbohydrates and fats (lipids)

where does energy come from?

nutrients (proteins, carbohydrates and fats (lipids) )

How much energy (calories) a person needs depends on what?

- basal metabolism
- activity level
- age
- sex
- various disorders

BMI less than 18.5

underweight

BMI 18.5 - 24.9

healthy weight

BMI 25.0 - 29.9

overweight

BMI 30.0 or greater

obese

how many calories do young adults need?

1800 - 2200 calories per day

BMI formula

mass in kg/(height in m)^2

what kind of diet should pt's be encouraged to follow?

a diet that is low in fat, high in fiber from plant sources and whole grains, stays within caloric limits, and provides a healthy balance of nutrients and avoids highly processed foods

what percentage of human body is made up of water?

50% - 80%

what can people survive longer without?

food

what is recommended amount of water you should drink?

2-3 L (64-96 oz)

what are the functions of water?

- transporting nutrients and oxygen throughout the body
- regulating body temperature through perspiration
- providing the basic component of blood and other bodily fluids

how does the body lose water?

urination, perspiration, exhalation, and in feces (a total of 1750-3000 mL each day)

what food contains the most water?

fruits and vegetables

what is thirst an indication of?

the body needs more water

what is pale urination an indication of?

a good indication of adequate hydration

what can drinking too little water do?

cause dehydration which can adversely affect body temp, heart rate, and mental and physical functioning

symptoms of dehydration

Fatigue, weakness, dizziness, loss of balance, delirium, exhaustion

What can caffeine act as?

Diuretic, eliminating water the body might need

Proteins

large, complex molecules the body makes from amino acids, which are the natural compounds that plants and animal foods contain

Three types of amino acids

- essential amino acids are ones the body cannot produce
- nonessential amino acids are ones the body can make from essential amino acids or as proteins break down
- conditional amino acids are not usually essential but might become essential when the body is undergoing stress or illness

what does the body use amino acids for?

repair and build tissues

Why is using protein for energy wasteful?

over time the body will lose lean tissues and muscle strength will diminish

what else do proteins contribute to?

- body's structure
- fluid balance
- and creation of transport molecules

How many calories per gram of protein?

4 calories

what does too little protein cause?

weight loss, malnutrition, fatigue, and increased susceptibility to infection

what does too much protein cause?

it will wind up as body fat or be converted to glucose

when does the body require additional protein?

Recovering from burns, infections, trauma, surgery, pregnancy, infancy, adolescence

complete proteins

come from animal sources and contain all nine essential amino acids, soy is the only plant food that is a source of complete protein

incomplete proteins

come from plant sources and do not contain all the essential amino acids

what is the USDA recommended protein intake?

5-6 oz of protein

Recommended serving size for animal protein

2 1/2 to 3 oz (they should be lean or low fat without skin or excessive amounts of fat and sodium)

Animal proteins

meat, seafood, poultry, milk, yogurt, eggs, and cheese

Plant proteins

legumes, grains, nuts, seeds, and some vegetables

Carbohydrates

organic compounds that combine carbon, oxygen and hydrogen into sugar molecules and come primarily from plant sources

Simple sugars (monosaccharides)

glucose, fructose, galactose (honey, candy, cane sugar)

complex carbohydrates

starches found in grains, potatoes, and vegetables

What do carbohydrates get converted to during digestion?

glucose

What happens when the supply of glucose exceeds its demand?

the body stores glucose in the liver as glycogen

What can the body use glucose for?

- to create nonessential amino acids from available essential amino acids and make some other compounds in the body. After that excess glucose becomes body fat

How many calories is 1 g of carbohydrates?

4 calories

Fats (lipids)

highly concentrated sources of energy the body can use as a backup for available glucose

unsaturated fatty acids

less dense and heavy, they are bascially oils and have less potential for raising cholesterol levels than saturated fats do. Unsaturated fats can be monounsaturated or polyunsaturated.

trans fat

used to preserve processed food products; a byproduct of solidifying polyunsaturated oils (hydrogenation) and raises LDL cholesterol levels

saturated fats

A fat that is solid at room temperature and found in animal fats, lards, and dairy products. (also raises LDL)

What are the roles of fat in nutrition?

- essential for the absorption of fat-soluble vitamins
- pr4ovide structure for cell membranes
- promote growth in children
- maintain healthy skin
- assist with protein functions
- help form various hormone-like substances

What is the function for stored fat?

insulates and protects the organs

What can too little fat cause?

vitamin deficiencies, fatigue, and dry skin

What can too much fat cause?

heart disease and obesity

How many calories does each gram of fat provide?

9 calories

Fiber

A complex carbohydrate that the body cannot break down or use for energy. (aka: cellulose, pectin or roughage)

Functions of fiber

- slowing the time food takes to pass through the stomach, thus providing a feeling of fullness that discourages overeating
- adding bulk to the stool to promote normal defecation
- absorbing some wastes for easier elimination in the stool
- lowering cholesterol levels
- slowing glucose absorption

What does a diet rich in fiber help prevent?

constipation, gallstones, hemorrhoids, irritable bowel syndrome, and diverticulosis, also manages diabetes mellitus and reduces the risk of colon cancer

How many calories per gram of fiber?

1.5-2.5 cal/g depending on type

Fat-soluble vitamins

A, D, E, K

Water-soluble vitamins

B1, B2, B3, B6, folate, B12, pantothenic acid, biotin, C

Vitamin A (retinol)

night vision, cell growth and maintenance, health of skin and mucous membranes

What are the food sources of Vitamin A?

milk fat, meat, butter, leafy vegetables, egg yolks, fish oil, yellow and orange fruits

Vitamin B1 (thiamine)

carbohydrate metabolism, heart, nerve, and muscle function

What are the food sources of Vitamin B1?

whole grains, meat, legumes, nuts, seeds, yeast, rice

Vitamin B2 (Riboflavin)

fat and protein metabolism

What are the food sources of Vitamin B2?

organ meat; dairy products; fortified grains; green, leafy vegetables; eggs

Vitamin B3 (niacin)

carbohydrate and fat metabolism

What are the food sources of Vitamin B3?

fish, meat, poultry, fortified grains

Vitamin B6 (pyridoxine)

enzyme assistance in amino acid synthesis

What are the food sources of Vitamin B6?

fish, meat, poultry, grains, nuts, beans, legumes, avocados, bananas, prunes

Vitamine B12 (Cobalamin)

protein and fat metabolism nerve-cell maintenance cell development