Untitled Flashcards Set

Chapter 6 -Biochemical data

Lab test for long-term glucose levels- Hemoglobin

LDL particle size is increased longevity- Smaller, denser LDL particles are more atherogenic 

Reason for high bun levels in the presence of high creatine-renal(kidney)dysfunction

Reason for high bun level and normal creatine-dehyadation and or increase protein catabloism

Serum sodium and sodium needs relation- patient's fluid and electrolyte balance. When the serum sodium is low (hyponatremia), the body may require increased sodium intake to restore balance. Conversely, high sodium levels (hypernatremia) may indicate dehydration or excessive sodium intake, suggesting the need for fluids rather than more sodium.

Enemies that are increased in pancreatitis people-amylase and lipase 

3 risks of high blood ammonia levels- liver dysfunction,hepativ enepapathy and or nerololgial

3 lab values used for liver disease are alanine aminotransferase (ATL), aspartate ametatarese(AST), and alkaline phosphate (ALP)

3 electrolytes that decrease with refeding syndrome are phosphate, potassium, and magnesium

Chapter 8-nutriont requirements

Resting energy expenditure- number of cals for 24(what you need) but this doesn't include people who are athletes 

How to cal and interpret rq-co2/02 =.7 fat for engery .8 carb and fat  and 1 and up is carb for engery and over fed 

Cal resting metabolic rate for muffin st. j-females is (10 times the lb)+(6.25 times inch)-(5 times age )-161  males is (10 times lb)+(6.25 times inch)-(5 times age)+5 

Hypocaloric, high-protein regimen for what population-obese / critically ill 

High protein regimen for nitrogen balance-protine times .16 =N       N-(uun+4)=x-17

Cal protein is based on of nitrogen balance-negative is high protein and at a catholic state, positive is low protein and at an anabolic state 

RDA method to fluid needs-(lb/2.2=kg) times kg and ML-16-30=40   20-55=35     55-75=30  75+=25

Meal assement

Apple-15,0,0,60

Oj-15,0,0,60

Bread-15,3,1,80

Oatmeal-15,3,1,80

Skim milk-12,8,0,90

Green bean,5,2,0,25

Egg-0,6,5,70

Skinless chicken-0,21,3,140

Nutrition diagnosis-pes statement 

P-prooblem-in terms of nutrition, what is wrong

E-etiology -root cause-physiological, psychosocial, environmental 

S-sings/symptoms-evidenice from the issue this can be done 

Nutrition intervention/mentoring/evaluation statement 

food /nutrien delivery-adjument to diet based on charts 

Nutrition ed- teaching to help modify knowledge 

Nutrition counseling-goal and motivation 

Coordination of nutrition care- onboard with the whole healthcare team same page 

6 steps for nutrition counseling

1-repport-open open-ended questions to build trust 

2- Assess behavior-eating habits (non-judgmental)

3-Readiness-” How reddy are you from 1-10?” 

4-intake to stanler-useual to reemeded 

5-client plan-a plan a realitecs goal 

6- closure- ability to convince in the clients 

CVD
Ischemia-reduced/restricted blood flow to tissues due to blockage/constriction of a blood vessel

Plaque-fatty deposit on the wall of arteries made from cholesterol smooth muscles cells and fiboues tissue this can narrow and harden the arteries 

Thromlism-blood clot forms from the site of injury or blood vessel This can be a lack of blood flo, meaning streak/heart attack.

Embolism-thrombus breaks free and travels in blood and blocks blood vessels elsewhere

LDL(low density liproein)-” bad” cholesterol to the liver and other parts, too much can buid up in arteries and CVD

HDL(high density lipoprotein)-” good” cholesterol that removes cholesterol from bleeding and back to liver, thus protecting CVD

5 diagnostic for metabolic syndrome

1-abdominal obesity (waist higher than 40 for men and 35 for women

2-high BP higher than 130 to 85 

3-incress fasting glucose(higher than 100)

4-high triglyceride(higher than 150)

5-low hdl cholesterol levels (higher than 40 for men and 50 for women)

Linked to metabolic syndrome 

-high fat diets 

-Processed meats 

-Soft drinks 

 Foods linked to CVD-sat and trans fats, sodium, and sugars 

Impact of trans fat-high LDL low HDL high inintration low insulin sensivtiy 

Omega 3 fatty acids from -cold water fish, plants, and supplements 

Bacterial fermentation of soluble fiber- acetate,prophate, and butyrate-fatty acids that make fermentation of soluble fiber by gut bacteria.

Alcohol-wine(5oz)beer(12oz)liquor(1.5oz)

Sodium and potassium and BP-sodium increase the risk hyparsion, causing fluid retention and consticting blood vesssel -potessum high helps lowers BP by balancing the sodium and relaxing blood vessels 

Meditterentean diet- high risk of CVD, lower risk of neuroglgic diseses helps weight control and lower inflammation 

Principle of meditartan diet-plant based, heathy fat,modrate fish /poltry, low red meat, low dairy, wine daily  

Low sat fat/sodium, high heart heathy fats -lean protein, good oil, veg, monostated fat/omga 3 fatty acids