Nutrition Class Activity Guide

What is greater input than output indicative of?

Fluid overload/retention and potential swelling (edema)

What is greater output than input indicative of?

dehydration, a decrease in blood pressure, or kidney issues

What is included in input?

Oral liquids, IV fluids, tube feedings, and other fluids consumed

What is included in output?

Urine, vomit, diarrhea, drainage from surgical wounds or tubes

How do you measure ice intake?

Half the amount of the orginal volume (ie: 240 ml of ice chips=120 ml of fluid)

Macronutrient examples

carbs, proteins, fats

Macronutrients considerations

Needed in large amounts, provide energy for growth and repair

Micronutrient examples

Vitamins and minerals (iron and vitamin B)

Micronutrients considerations

Needed in small amounts, support metabolism, immunity, and growth

What can a deficiency in micronutrients cause?

Serious health problems like osteoporosis and anemia

What kind of macronutrient is fiber?

Complex carbohydrate

Benefits of fiber

Lowers risk of heart disease, type 2 diabetes, and some cancers

Soluble fiber benefits

lowers cholesterol by attaching to it and balances blood sugar

Insoluble fiber benefits

adds stool bulk, decreases constipation

How much fiber should people have in their diet?

25 g/day for females and 38 g/day for males

Examples of soluble fiber

oats, beans, fruit

example of insoluble fiber

whole grains, vegetables

Carbohydrates benefits

body’s primary source of energy, breaks down into glucose

Daily goal of carbs in diet

45-65% of daily calories

Which carb is better natural sources or refined?

Natural sources, refined should be limited

Refined carbs examples

white bread, white rice, regular pasta, store bought baked goods

Natural sources of carbs examples

Vegetables, fruits, milk, nuts, grains, legumes, seeds

Simple carbohydrates considerations

provide quick energy, spikes blood sugar

Simple carbohydrates examples

sugars such as fructose, sucrose, and lactose

Complex carbohydrates examples

starch and fiber found in grains, beans, and vegetables C

Complex carbs considerations

provides longer-lasting energy and supports digestion

High glycemic index foods

causes rapid blood sugar spikes

low glycemic index foods

keeps blood sugar more stable

Fats benefits

an essential nutrient, provides the body with energy, helps the body absorb certain vitamins

Goal for fats in diet

no more than 35% of caloric intake

Fats considerations

stored as adipose tissue for future energy use

Trans fats considerations

raises LDL cholesterol, lowers HDL cholesterol, increases risk of heart disease

Saturated fats considerations

raises cholesterol and risk

Monounsaturated fats considerations

lowers cholesterol, protective for the heart

Examples of trans fats

processed foods

examples of saturated fats

butter, full fat dairy

examples of monounsaturated fats

nuts, olive oil, avocado

LDL Cholesterol

“bad” cholesterol, fried foods, red meat, processed foods

HDL Cholesterol

“good” cholesterol, nuts, seeds, fish, legumes, avocado

Protein benefits

supports growth, repair, and maintenance of tissue

Protein goal

10-15% of faily caloric intake, needs vary by age, gender, activity level

Protein sources

beans, nuts, soy, eggs, fish, meats

Who may have an increased protein need?

athletes, patients undergoing chemotherapy, patients with wounds or healing needs

benefits of water

supports brain function, hydration, waste elimination, and temp regulation

Water intake goal

about 2-3 liters, varies by age, activity, and health

Water sources

fluids, fruits, vegetables

Water considerations

acts as lubrication for joints and tissues

Hydration assessment

Urine color, skin tugor, skin texture, mucous membranes, normal energy, frequent headaches

Fat Soluble Vitamins

Vitamins A, D, E, and K

Fat-soluble vitamins storage and absorption

in liver and fatty tissues

Fat soluble vitamins risk

risk of toxicity if taken in excess, since they aren’t excreted in urine

Vitamin A function

“aids in eyesight” vision, skin, and health

Vitamin A sources

fish and liver oils, egg yolks, green leafy veg, dairy

Vitamin D functions

“dense bones” bone health

Vitamin D sources

sunlight, fortified foods

Vitamin E functions

“protecting Every cell” Antioxidants, protects cells

Vitamin E sources

vegetable oils, peanuts, leafy vegetables

Vitamin K functions

blood clotting

Vitamin K sources

dark green leafy vegetables

Water-Soluble Vitamins

B vitamins and Vitamin C

Water-Soluble Vitamins Storage

not stored in large quantities, in blood and system

Water-Soluble Vitamins risk

risk of deficiencies since they’re excreted in the urine

Functions of B vitamins

support energy production, promote brain and nervous system function, aid in cell metabolism, and red blood cell formation

Vitamin C functions

supports immune health, required for collagen production and wound healing, acts as an antioxidant

What population should increase vitamin C intake?

smokers

You should balance calories with what?

activity level

A nurse reviews a nutrition label that lists 150 calories per serving. The package contains 2 servings and the client eats the entire package. How many calories did the client consume?

300

A client with type 2 diabetes mellitus asks what to look for on food labels. Which information is most important?

added sugars

A nurse is teaching a client with hypertension how to read food labels. Which item should the client prioritize limiting?

Sodium

A nurse is reviewing a food label with a client. The label lists 8 grams of fat per serving, and the package contains 3 servings. The client eats the entire package. How much fat did the client consume?

24 grams

Based on a food label how do you quickly check if the food is low in nutrient?

5% DV or less

Based on a food label how do you quickly check if the food is high in nutrient?

20% DV or more

What GI symptoms may be seen with poor nutrition?

nausea, vomiting, diarrhea, constipation, appetite loss, bowel changes

What changes may occur in muscles and bones with inadequate nutrition?

flaccid muscles, weakness, fatigue, poor posture, bony prominences

What findings may associated with the eyes and thyroid?

dry/dull eyes, enlarged thyroid

How can poor nutrition affect major organs?

Liver and Speen enlargement

What cognitive or behavioral change may be seen with poor nutrition?

mental status change, low energy, weight changes

How many pounds per week is a healthy weightloss?

1-2

What are the three requirements for healthy weight loss?

diet, lifestyle changes, regular exercise

Losing how much body weight can improve blood pressure, blood glucose, and cholesterol levels?

5-10%

Underweight BMI

< 18.5

Normal BMI

18.5-24.9

Overweight BMI

25.0-29.9

Obesity (class 1) BMI

30.0-34.9

Obesity (Class 2) BMI

35.0-39.9

Obesity (Class 3/Morbid) BMI

>40

What body shape leads to a higher risk for hypertension, heart disease, and type 2 diabetes?

apple- visceral fat

What body shape leads to a higher risk for increased inflammation, insulin resistance, and metabolic syndrome?

Pear- subcutaneous fat

Kids BMI underweight

below 5%

Kids BMI healthy weight

between 5-85%

Kids BMI Overweight

between 85-95%

Kids BMI obese

95% or higher

What can happen to your health if you eat too much salt?

Hypertension, heart enlargement, kidney disease, kidney stones, obesity, asthma, stomach cancer, fluid retention and edema, osteoporosis

How much salt do experts recommend per day?

AHA recommends <1500 mg/day

What are some ways people can cut down on salt in their diet?

reduce sodium in food supplt (no salt shaker), increase access to fruits and vegetables, educate consumers on healthier food choices, avoid processed meals, try to find low sodium canned goods

Which food choice should the nurse discourage for a client with heart failure on a low sodium diet?

Canned soup

Which statement by a client indicates correct understanding of low-sodium diet?

I should limit canned and packaged foods

What information is collected during a 24-hour recall?

pt recalls food/drink from previous day

What are the limitations of using a 24 hour recall to assess a patient’s nutritional intake?

based on memory, could be unreliable, could be not reflective of a typical diet, relies on honesty

What is a food diary?

A written record of 3-5 days worth of meals/snacks, includes weekends