Q1

Nutrition

total of all processes involved in taking in and utilization of food substances for proper growth, functioning, and maintenance of health; plays a role directly or indirectly on all body processes

Nutrient

compounds in food that the body requires for proper growth, maintenance, and functioning; substance that provides nourishment essential for growth and maintenance of life

Nutrient Dense

having a high amount of nutrients relative to the number of calories

Macronutrients

elements that organisms need in relatively large amounts; includes nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur

Micronutrients (trace elements)

trace elements present in smaller amounts; involved in enzyme function and maintenance of protein structure

Essential Nutrients

nutrients necessary for normal body functioning that must be obtained from food; the body cannot synthesize these nutrients so they must be obtained from consumption

What are the 6 classes of essential nutrients?

carbohydrates, lipids, proteins, vitamins, minerals, and water

What is the nurse’s role in promoting proper nutrition for patients?

helping the patient understand the importance of diets and encouraging dietary compliance; serving meal trays and making mealtime positive; assisting patients with eating; recording weight and intake/output; observing for signs of poor nutrition; serving as a communication liaison between patients and healthcare providers or dietitians

What are 7 nursing interventions that offer nutritional support during mealtimes?

remove unpleasant odors and equipment; position comfortably; provide oral hygiene; offer toileting before meals; assess for pain or discomfort; serve neat trays with foods at proper temperature; offer adequate fluids

Protein

chains of amino acids that make up lean tissues and organs; necessary for tissue growth, maintenance, and wound healing

Complete Proteins

proteins containing all essential amino acids; found in soy and animal foods such as meats and dairy products

Incomplete Proteins

proteins lacking one or more essential amino acids; found in plant sources such as nuts, seeds, and legumes

Dietary Fiber

plant material that cannot be digested; fiber source found in food

How is fat digested and metabolized?

fat is emulsified by bile and absorbed in the small intestine; excess fat is stored as adipose tissue

Lipids

energy rich compounds made of carbon, hydrogen, and oxygen; includes fats, oils, waxes, and cholesterol

Adipose Tissue

body’s storage form of fat that insulates the body and cushions organs and tissues; collection of fat cells

Lipoproteins

clusters of lipids that transport fats in the lymph and blood after absorption

Cholesterol

fatty substance found throughout the body and carried in the blood; type of fat made from saturated fat, pork, organs, egg yolk

Unsaturated Fats

fats liquid at room temperature found in vegetable oils, nuts, and seeds; considered “good fats” lower cholesterol fish oil

Saturated Fats

fats solid at room temperature found in animal fats, lard, and dairy products; considered “bad fats”

Glycerides

fatty acids attached to a glycerol molecule; usually saturated fatty acids of animal origin

Triglycerides

energy rich compound made of one glycerol molecule and three fatty acids

Carbohydrates

starches and sugars in foods broken down into glucose for energy

Monosaccharide

simple sugar molecules such as glucose, fructose, and galactose

Disaccharide

double sugar molecules made of two monosaccharides

Glycogen

storage form of glucose deposited in body tissues

When energy needs are met, carbohydrates are stored as what?

glycogen; excess carbohydrates beyond glycogen stores are converted to fat and stored as adipose tissue

All carbohydrates except what are broken down into monosaccharides?

fiber

How many calories per gram of carbohydrates?

4 kcal/g

How many calories per gram of protein?

4 kcal/g

How many calories per gram of fat?

9 kcal/g

Vitamins

compounds that regulate body processes including digestion, absorption, and metabolism of nutrients; not synthesized by the body and not a direct energy source

Fat Soluble Vitamins

vitamins A, D, E, and K that can be stored in the body

Water Soluble Vitamins

B complex vitamins and vitamin C that cannot be stored in the body

Minerals

elements in food that aid many body processes; includes calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, and fluoride

What are the 3 major minerals found in the body?

calcium, phosphorus, and magnesium

What 4 factors are nutritional requirements based on?

age, gender, activity, and presence of illness

Dietary Reference Intakes (DRIs)

nutritional reference values used to assess and plan diets to promote health and prevent disease

WIC

special supplemental food program for women, infants, and children sponsored by the USDA

MyPlate

USDA guideline showing food group proportions for healthy eating

Satiety

feeling satisfactorily full after eating

Body Mass Index (BMI)

measurement of body weight relative to height used to compare body size with a standard

Obesity

excess amount of body fat

What is the recommended daily intake of water?

women: 9 cups daily; men: 13 cups daily

How much of body weight is water?

adults: 60%; infants: 80%; loss of more than 10% can cause life threatening dehydration

How is water normally expelled from the body?

urine 60%, feces 6%, sweat 6%, breathing 28%

What are nutritional considerations for infants?

breastfeeding is encouraged; cow’s milk is not recommended; most infants are not ready for solid foods before 6 months; early solids increase allergy and choking risk

What are nutritional considerations for adults in long term care facilities?

malnutrition is common; offer familiar foods; encourage fluids; make mealtime pleasant and social

Pescatarian Diet

excludes all animal meat except fish

Vegetarian Diet

includes few or no animal products

Vegan Diet

excludes all foods of animal origin

Lactose Intolerance

inability to digest lactose due to low lactase enzyme levels

Kilocalorie (kcal, calorie)

unit used to measure energy content of food

Kwashiorkor

severe protein deficiency malnutrition despite adequate calories

Marasmus

severe protein

Anabolism

body is building more tissue than it is breaking down

Catabolism

insufficient protein intake causes the body to break down more tissue than it builds

Hydrogenation

process in which hydrogen is added to vegetable fat to make it more saturated or solid

Pernicious Anemia

progressive macrocytic megaloblastic anemia

CHO

carbohydrates

Glucose

simple sugar and important energy source

Fructose

fruit sugar

Galactose

milk sugar

Sucrose

table sugar

Lactose

milk sugar

Maltose

malt sugar

HDL (Good Cholesterol)

high density lipoprotein, removes extra cholesterol

LDL (Bad Cholesterol)

low density lipoprotein, builds up in arteries

Dietary Guidelines for Americans

current dietary guidelines for Americans

DRI

Dietary Reference Intake

What is the main function of carbohydrates?

provide energy

Simple Carbohydrates

monosaccharides and disaccharides

Complex Carbohydrates

polysaccharides

Trans Fat

found in hydrogenated plant and fish oils, stick margarine, shortening, and commercial frying/baking fats

Insoluble Fiber

does not dissolve in water

Soluble Fiber

dissolves in water

What three B vitamins are especially important?

B3 for energy production, B9 for DNA formation and cell division, and B12 for hemoglobin and myelin production

Hemoglobin

protein in red blood cells

Myelin

mixture of proteins and phospholipids forming an insulating sheath around nerve fibers

Where is the intrinsic factor produced?

lower portion of the stomach

What is Vitamin A basically?

antioxidant and fat soluble vitamin in two forms: retinol and carotene

What does Vitamin D promote?

calcium and phosphorus absorption

How do minerals differ from vitamins?

minerals are inorganic single elements rather than compounds

Most important minerals

calcium, potassium, sodium, and iron

Osteoporosis

condition in which bones become weak and break easily

Acid Base Balance

equilibrium between acid and base concentrations in body fluids

Pregnant Woman Calorie Intake During Lactation

500 kcal/day

Why should honey not be given before 12 months of age?

risk of botulism

Suggested Daily Water Intake for Men

13 cups

Suggested Daily Water Intake for Women

9 cups

What percent of adult body weight is water?

60%

What percent of infant body weight is water?

80%

Fat Calories Per Gram

9 kcal

Protein Calories Per Gram

4 kcal

Carbohydrate Calories Per Gram

4 kcal

How do antacids affect nutrition?

reduce phosphorus, vitamin A, and iron absorption

How do antibiotics affect nutrition?

may decrease vitamin K synthesis and reduce absorption due to vomiting and diarrhea

How do anticoagulants affect nutrition?

counteracted by vitamin K and require avoiding high doses of vitamins A and E

Well Known Anticoagulant

warfarin

Antihypertensives Effect on Nutrition

vitamin B depletion