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Nutrition Review Flashcards

Nutrition Definitions

  • Nutrition: The body’s intake and use of adequate amounts of necessary nutrients for tissue growth and energy production.
  • Nutrients: Substances obtained from ingested food that supply the body with energy, build and maintain tissues, and aid in normal growth.
  • Malnutrition: An imbalance in nutrient intake and the body’s needs.

Metabolism

  • Basal Metabolic Rate (BMR): Minimum energy required to maintain body functions in a resting, awake state.
  • Major Biochemical Processes: Include anabolism (building up) and catabolism (breaking down). Together referred to as metabolism.

Macronutrients and Micronutrients

  • Macronutrients: Needed in large amounts.

    • Carbohydrates: 4 kilocalories/gram; can be simple or complex, includes fiber (soluble or insoluble).
    • Fats: 9 kilocalories/gram; consists of lipids like triglycerides, saturated, unsaturated (omega-3 and omega-6) fatty acids.
    • Proteins: 4 kilocalories/gram; made of amino acids, includes complete (animal sources) and incomplete (plant sources) proteins.
    • Water: Essential for bodily fluids, maintains hydration.

  • Micronutrients: Needed in smaller amounts.

    • Vitamins: Include fat-soluble (A, D, E, K) and water-soluble (C and B-complex) vitamins.

    • Vitamin A: Important for immunity and vision; Sources: liver, dairy, leafy greens.

    • Vitamin D: Helps absorb calcium; Source: sunlight, dairy.

    • Vitamin E: Antioxidant; Sources: nuts, seeds, vegetable oils.

    • Vitamin K: Essential for blood clotting; Sources: green leafy vegetables.

    • Minerals: Include macrominerals (e.g., calcium, phosphorus) and microminerals (e.g., iron, zinc).

Altered Structure and Function

  • Musculoskeletal Alterations: Imbalance in vitamin intake (A, D) and mineral deficiencies (calcium, phosphorus).
  • Neurologic Alterations: Excess sodium intake and deficiencies in folate can affect nervous system function.
  • Metabolic Conditions: Diabetes (Type 1 and Type 2), obesity (BMI ≥30), malnutrition due to deficiencies
  • Psychological Disorders: Anorexia nervosa (restricted intake) and bulimia nervosa (binge and purge behavior).

Assessment Techniques

  • Nutrition History: 24-hour recall, food diary, full nutritional assessments including screening tools for older adults (e.g., Mini Nutritional Assessment).
  • Physical Assessment: Includes anthropometric measurements (height, weight, BMI), and evaluations of skin and hair condition.
  • Laboratory Studies: Prealbumin, albumin, transferrin, hemoglobin, and hematocrit to evaluate nutritional status.

Dietary Planning and Implementation

  • Healthy Eating Patterns: Emphasize fruits, vegetables, whole grains, low-fat dairy, lean proteins, low saturated fats, and added sugars.
  • Special Diets: NPO, clear liquid, full liquid, pureed, mechanical soft, etc.
  • Enteral Feeding: For those unable to swallow or needing additional nutrients; uses nasogastric and PEG tubes.
  • Parenteral Nutrition: Given intravenously for patients unable to use their GI tract; includes Total Parenteral Nutrition (TPN) and Peripheral Parenteral Nutrition (PPN).

Foods to Know

  • Iron: Green leafy vegetables, meat
  • Calcium: Milk, tofu, green leafy vegetables
  • Vitamin C: Citrus fruits, broccoli, tomatoes
  • Potassium: Bananas, sweet potatoes
  • Proteins: Lean meats, dairy, legumes
  • Vitamin A: Carrots, leafy greens

Special Considerations

  • Patient Collaboration: Work with patients to support dietary preferences related to culture and religion.
  • Evaluation of Goals: Focus on patient's response to interventions and adjust plans as necessary.