Nutrition Lecture Notes

Flashcards covering key concepts related to nutrition, dietary guidelines, and nutritional assessment methods.

Well-balanced diet

A diet that includes a variety of foods in the right proportions to provide the necessary nutrients for optimal health.

Dietary guidelines

A set of recommendations that outline how individuals should eat to maintain health and prevent chronic disease.

Nutritional assessment

Methods used to evaluate an individual's nutritional status, including dietary, anthropometric, biochemical, and clinical evaluations.

Enteral feedings

Nutritional support provided through a tube that delivers a nutritionally complete formula directly to the stomach or small intestine.

Parenteral nutrition

Nutritional support delivered intravenously, bypassing the digestive system, often used when a patient cannot eat or absorb nutrients.

Mechanical digestion

The physical breakdown of food into smaller pieces, which occurs through processes such as chewing and churning.

Absorption

The process by which nutrients from digested food are taken into the bloodstream from the digestive tract.

BMI (Body Mass Index)

A numerical value calculated from height and weight that is used to classify individuals as underweight, normal weight, overweight, or obese.

Malnutrition

A condition resulting from an imbalanced diet, whether too little or too much of nutrients, leading to health problems.

Serum albumin

A protein in the blood that can be measured to assess nutritional status and liver function.

Mini Nutritional Assessment (MNA)

A screening tool used to determine an individual's nutritional status, particularly in older adults.

Fiber intake

The amount of dietary fiber consumed, which is important for maintaining digestive health and preventing constipation.

Cultural dietary practices

Food habits and choices that are influenced by an individual's culture or religion, often impacting their nutritional intake.

Aspiration risk

The potential for food or liquid to enter the lungs rather than the stomach, which can lead to complications such as pneumonia.

Food safety

Practices that prevent foodborne illnesses and ensure that food is safe to eat.

NPO (Nil Per Os)

A medical term indicating that a patient should not intake anything orally.

Nutritional screening

An initial assessment to determine whether an individual is at risk for malnutrition or related health issues.