NURS 345 - Basic Concepts & Fundamentals of Nutrition

patient education

nurses may not directly develop dietary plans for patients, but they do play a big role in _____ where wellness, nutrition, and health promotion and prevention are all concerned

physical - intellectual - emotional - social - spiritual - environmental

the six physical and psychological dimensions of health:

nutrition

the study of essential nutrients and the processes by which nutrients are used by the body

wellness

a lifestyle (pattern or behavior) that enhances our level of health

National Health and Nutrition Examination Survey (NHANES)

a program of studies designed to assess the health and nutritional status of adults and children in the United States

combines interviews and physical examinations

What We Eat in America (WWEIA)

the dietary intake interview component of the NHANES

does a 24 hour food recall to determine health framework

disease prevention

the recognition of a danger to health that could be reduced or alleviated through specific actions or changes in lifestyle behaviors

primary prevention

type of disease prevention: preventing the onset of a disease

primary prevention

type of disease prevention: intervening before health effects occur, through measures such as vaccinations, altering risky behaviors (poor eating habits, tobacco use), and banning substances known to be associated with a disease or health condition

primary prevention

type of disease prevention: following a diet low in fat and refined sugar to reduce the risk of heart disease and diabetes

secondary prevention

type of disease prevention: early detection of disease to halt or reduce disease progression

secondary prevention

type of disease prevention: screening to identify diseases in the earliest stages, before the onset of signs and symptoms, through measures such as mammography and regular blood pressure testing

secondary prevention

type of disease prevention: sodium reduction in patients with hypertension to control blood pressure and reduce the chances of developing coronary artery disease

tertiary prevention

type of disease prevention: minimize complications of disease process

tertiary prevention

type of disease prevention: managing disease post diagnosis to slow or stop disease progression through measures such as chemotherapy, rehabilitation, and screening for complications

tertiary prevention

type of disease prevention: diabetic patient following the ADA diet to prevent limb amputations and diabetic nephropathy

health literacy

the ability to understand basic health concepts and apply them to one's own health decisions

to determine what a patient needs education on

why is assessing a patient's health literacy important?

formal education

type of education: purposely planned and implemented in an educational setting

formal education

type of education: nursing instructor educates students on health

nonformal education

type of education: purposely planned and implemented in an organized setting (e.g., hospital, clinic, community center)

informal education

type of education: nurse teaches diabetic patient about diabetes dietary modifications

informal education

type of education: communication between people

informal education

type of education: encompasses experiences through daily activities (e.g., reading about health in a magazine, browsing the internet, watching TV news, conversing with others, etc.)

social factors - individual factors - cultural factors - supportive health system

health literacy actualization relies on:

- providing energy

- regulating body processes

- aiding growth and repair of body tissues

functions of nutrients within the body:

carbohydrates

major source of energy and dietary fiber

fiber

*fiber is a type of carbohydrate

aids in digestion by preventing constipation, possibly reducing the risk of colon cancer and heart disease

simple carbohydrates (sugars)

type of carbohydrates found in fruits, milk and sweeteners

complex carbohydrates (starch and most fiber)

type of carbohydrates found in cereals, grains, fruits and vegetables

glucose

all carbohydrates, except dietary fiber, is broken down to units of _____

glucose

the most efficient form of energy for the body

protein

provides energy and performs extensive and metabolic functions in the body

9

how many essential amino acids are found in animal and plant sources?

20

how many amino acids is protein composed of?

- elevated blood lipids and heart disease because many high-protein foods are high in total and saturated fat

- an additional risk to people predisposed to kidney disease

excess protein intake can lead to:

lipids (fats)

provides the densest form of energy and other functions in the body and in foods

triglycerides - phospholipids - sterols (cholesterol)

three categories of lipids:

high-fat foods (trans fats + saturated fats)

consumption of _____ increases the risk for diet-related diseases like hyperlipidemia and atherosclerosis which leads to hypertension, heart attack, and stroke

vitamins

compounds that indirectly assist other nutrients through processes of digestion, absorption, metabolism and excretion

fat-soluble vitamins

type of vitamins more likely to reach toxic levels in the body because excess amounts are stored in fat

minerals

serves structural purposes in the body and are found in body fluids

fruits - vegetables - dairy - meats - legumes

minerals are found in:

minerals

levels in the body are reflected in lab results and basic metabolic panels

water

the most important and vital nutrient in the body

water

functions as fluid within the body in which substances can break down and reform

water

functions as a blood constituent which provides transportation for nutrients

organic nutrients

nutrients composed of hydrogen, oxygen and carbon (e.g., carbohydrates, proteins, lipids and vitamins)

carbohydrates - proteins - lipids - vitamins

organic nutrients include:

organic

energy-yielding nutrients are _____ (e.g., carbohydrates, proteins and lipids)

carbohydrates - proteins - lipids

energy-yielding nutrients include:

kilocalories or calories

energy released from food is measured in _____

kilocalories

a unit of energy equal to 1,000 calories

lipids - alochol - protein/carbs

list in order from highest kilocalorie value to lowest kilocalorie value (lipids, protein, alcohol, carbohydrates)

4

kilocalorie value per gram of carbohydrates

4

kilocalorie value per gram of protein

7

kilocalorie value per gram of alcohol

9

kilocalorie value per gram of lipids

lipids (fats)

the highest calorie density, therefore would be more beneficial for a patient with higher caloric needs

lipids have the highest calorie density

why would lipids be more beneficial for a patient with higher caloric needs?

dietary standards

a guide to adequate nutrient intake levels against which to compare nutrient values of foods consumed

guides us to how much of each nutrient we should have on a daily basis and how we compare those nutrient values in the foods that we eat

dietary standards

provides a bridge between knowledge of essential nutrients and food consumption

dietary standards

used to plan diets for individuals or groups, or to calculate the nutritional adequacy of food choices that we eat

- review of scientific data

- providing nutrients in adequate amounts to prevent nutritional deficiency states

- assessment of nutrient function to reduce the risk of chronic diet-related diseases

- evaluation of nutrient consumption levels among U.S. and Canadian populations

dietary reference intakes are based on:

- plan for large groups, such as the military

- create dietary standards for governmental food assistance programs

- interpret food consumption information on individuals and populations

- develop new food products, such as imitation products

dietary reference intakes (DRIs) are used to:

estimated average requirement (EAR)

the average daily level of intake estimated to meet the nutritional requirements of half of the individuals in a specific group

estimated average requirement (EAR)

used to determine the basis for setting the RDA

recommended dietary allowance (RDA)

the average daily level of intake estimated to meet the nutritional requirements of nearly all healthy individuals of a life stage and gender group

adequate nutrient intake to reduce the risk of chronic diseases

what is the goal of the RDA?

adequate intake (AI)

an approximate level of average intake determined by observation or experimentation of a particular group or population that appears to be in good health

adequate intake (AI)

used when there is insufficient data to set the RDA

tolerable upper intake level (UL)

the maximum daily intake levels at which no risk of adverse health effects is expected for almost all individuals in the general population

tolerable upper intake level (UL)

a safety boundary for total consumption; should not be exceeded to prevent adverse health risks

the recommended range of intake for each macronutrient which is expressed as a percentage of the total calories you consume in a day

acceptable macronutrient distribution range (AMDR)

estimated energy requirement (EER)

the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

to maintain good health by providing energy intake levels to maintain an individual's body weight within a specific age, gender, height, weight, and physical activity

what is the goal of the EER?

- an assortment of fruits, vegetables, proteins, etc.

- balancing the food groups effectively to take in recommended percentages of macronutrients

- eating nutrient dense foods

adequate eating patterns:

undernutrition

insufficient intake of nutrients to meet the needs of an individual

overnutrition

excessive intake of nutrients, leading to accumulation of body fat that impairs health

malnutrition

deficiencies or excesses in nutrient intake, imbalance of essential nutrients or impaired nutrient utilization

the US Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS)

who publishes Dietary Guidelines for Americans?

Dietary Guidelines for Americans

the US Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS) publish the_____ jointly every 5 years

Dietary Guidelines for Americans

based on evidence-based advice concerning food intake and physical activity for Americans older than 2 years of age, including those at risk for chronic disease

food guides

translates nutrient recommendations into food to eat

MyPlate

a USDA website that promotes healthy food choices balanced with physical activity

to implement dietary guidelines and DRIs

what is the purpose of MyPlate?

MyPlate

a web-based interactive tool to identify daily amounts of foods based on age, sex, and activity level

variety - proportionality - moderation - activity

what are the four themes of MyPlate?

food budget

allocating funds to maintain a reasonable amount of food in the home and the money spent on meals away from home

consumer diversity

considers that buying food for a single young adult is different from buying for a family

dietary preferences

results in food buying based on culture, religion, ethical values (ex. vegans), habits, chronic illnesses

shopping frequency

how often one grocery shops

daily values (DVs)

reflects the amount of a nutrient needed as general nutrition guidance, based on a 2000 kcal diet

- make comparisons between products

- assess nutrient content claims

- choose a mix of foods that balance nutrient intake

DVs are used to:

daily values (DVs)

can show a patient with CHF how much sodium the product contains, compared to the recommended daily intake

foods produced without the use of pesticides, synthetic fertilizer, bioengineering or radiation

what is considered organic foods?

livestock fed organic feed during pregnancy for a specific time period and never received growth hormones, antibiotics, or other medications

what is considered organic livestock?

only organically produced ingredients

products labeled as "100% Organic" must contain:

at least 95% organically produced ingredients

products labeled "Organic" must contain:

at least 70% organic ingredients

products labeled "Made with Organic Ingredients" must contain: