Nutritional Problems and Malnutrition

These flashcards cover key vocabulary related to nutritional problems, malnutrition, and nutritional assessment.

Macronutrients

Nutrients required in large amounts; includes carbohydrates, fats, and proteins.

Micronutrients

Nutrients required in smaller amounts; includes vitamins and minerals.

Carbohydrates

Main source of energy, making up 45-65% of total caloric intake.

Simple carbohydrates

Sugars consisting of one (monosaccharides) or two (disaccharides) sugar molecules.

Complex carbohydrates

Polysaccharides, which include starches from cereal grains, potatoes, and legumes.

Fats

Comprising 20-35% of total caloric intake, can be saturated, trans, monounsaturated, or polyunsaturated.

Proteins

Make up 10-35% of total caloric intake; composed of 22 amino acids.

Essential amino acids

Amino acids that the body cannot synthesize and must be obtained from diet.

Complete proteins

Proteins that contain all nine essential amino acids.

Incomplete proteins

Proteins that lack one or more essential amino acids.

Vitamins

Organic compounds necessary for metabolism and maintaining health.

Fat-soluble vitamins

Vitamins A, D, E, and K that are stored in body fat.

Water-soluble vitamins

Vitamins C and the B-complex group that are not stored in the body.

Mineral salts

Inorganic nutrients required for body functions, such as magnesium, iron, and calcium.

Undernutrition

Poor nourishment related to inadequate dietary intake.

Overnutrition

Overconsumption of nutrients, often leading to obesity.

Malnutrition

A deficit, excess, or imbalance of essential nutrients.

Starvation-related malnutrition

Malnutrition occurring without inflammation, typically due to starvation.

Chronic disease-related malnutrition

Malnutrition where dietary intake does not meet body needs due to chronic disease.

Acute disease-related malnutrition

Malnutrition resulting from acute disease with a marked inflammatory response.

Socioeconomic factors

Elements such as income and education that can affect nutritional status.

Food insecurity

Inadequate access to enough food for an active, healthy life.

Malabsorption syndrome

A condition where the intestine cannot absorb nutrients properly.

Insufficient protein intake

A state caused by a lack of adequate dietary protein, leading to muscle wasting.

Albumin

A protein that helps maintain blood osmotic pressure.

Edema

Swelling caused by excess fluid trapped in body tissues.

C-reactive protein (CRP)

A protein that increases in response to inflammation.

Anemia

A condition marked by a deficiency of red blood cells or hemoglobin.

Body Mass Index (BMI)

A measure that uses weight and height to estimate body fat.

Katz Index

A scale used to assess a person's ability to perform basic daily activities.

Mini Nutritional Assessment (MNA)

A tool used to assess the nutritional status of older adults.

Enteral nutrition

Nutritional formula delivered directly into the gastrointestinal tract.

Parenteral nutrition

Intravenous feeding, bypassing the gastrointestinal tract.

Total parenteral nutrition (TPN)

A method of delivering complete nutrition intravenously.

Aspiration

Inhalation of food or liquid into the lungs, which can lead to serious complications.

Tube feeding

The administration of nutrients through a tube directly into the stomach or intestines.

Sarcopenia

The loss of muscle mass and strength associated with aging.

Nutritional assessment

A comprehensive evaluation of an individual's nutritional status.

Refeeding syndrome

A potentially fatal condition that can occur when feeding begins after prolonged fasting.

Fluid retention

An excess accumulation of fluid in the body.

Hyperglycemia

Elevated blood glucose levels.

Nutritional supplements

Products taken to provide additional nutrients that may be lacking from the diet.

Nutritional support

Interventions provided to improve nutritional intake and status.

Protein depletion

A significant decrease in the body’s protein reserves.

Dysphagia

Difficulty in swallowing, often caused by various medical conditions.

Nutrient absorption

The process by which nutrients from food are taken up into the body.

Dietary modification

Changes made to an individual's food intake to improve health outcomes.