Chapter 24
Chapter 24 — Knowt Flashcards
Basic Nutrition
Here are 80 numbered cards based on your textbook. I kept the answers concise for memorization while retaining important CNA terms and procedures.
1–15: Nutrition and Nutrients
What is nutrition? — The process of taking in and using food.
What are nutrients? — Substances in food the body uses to grow, repair, and function.
What is ingestion? — Taking food into the body.
What is digestion? — Breaking food down into simple nutrients.
What is absorption? — Moving nutrients from the digestive tract into the bloodstream.
What is metabolism? — Converting nutrients into energy within cells.
What are calories? — Units used to measure energy.
What are the six types of nutrients? — Carbohydrates, proteins, fats, vitamins, minerals, and water.
Which nutrients provide energy? — Carbohydrates, proteins, and fats.
Which nutrients regulate body processes? — Vitamins, minerals, and water.
What are carbohydrates? — The body’s main source of basic fuel.
What is glucose? — A simple sugar used by cells for energy.
How many calories does one gram of carbohydrate provide? — 4 calories.
What are amino acids? — The building blocks of proteins and body cells.
How many calories does one gram of protein provide? — 4 calories.
16–30: Fats, Vitamins, Minerals, and Water
What are the main functions of protein? — Builds and repairs tissue; also provides energy.
What are fats also called? — Lipids.
How many calories does one gram of fat provide? — 9 calories.
What are some functions of fat? — Provides energy, protects organs, and helps keep the body warm.
What are fat-soluble vitamins? — Vitamins A, D, E, and K.
What are water-soluble vitamins? — Vitamin C and the B-complex vitamins.
How are water-soluble vitamins handled by the body? — They are not stored; excess is passed in urine.
How are fat-soluble vitamins handled by the body? — They are absorbed and stored in body fat.
Why can excess fat-soluble vitamins be harmful? — They can build up in the body.
What is the function of vitamins and minerals? — Help regulate body processes and support body structures.
What does vitamin K help with? — Normal blood clotting.
What does vitamin D help with? — Absorbing calcium and phosphorus for strong bones.
What does iron help produce? — Hemoglobin, which carries oxygen in the blood.
What does calcium help maintain? — Strong bones and teeth; also supports clotting and muscle function.
What are some functions of water? — Transports nutrients and waste, cools the body, and moistens tissues.
31–45: Balanced Diet and Food Choices
What is fiber? — Plant material that helps support bowel function.
How does insoluble fiber help the body? — Adds bulk to feces and helps prevent bowel problems.
What is MyPlate? — A USDA tool showing the five food groups and their recommended plate proportions.
What portion of the plate should be fruits and vegetables? — Half the plate.
What is recommended for whole grains? — Make at least half of grains whole grains.
What are healthy protein choices encouraged by MyPlate? — Seafood, beans, and small portions of lean meat.
What should people limit in their diets? — Added sugars, saturated fat, and sodium.
What does the % Daily Value on a nutrition label represent? — The percentage of a nutrient based on a 2,000-calorie diet.
Why do older adults need fewer calories? — Metabolism slows and activity often decreases.
Why are older adults at risk for dehydration? — They may feel thirsty less often.
What is appetite? — The desire for food.
What is anorexia? — Loss of appetite.
What is dysphagia? — Difficulty swallowing.
What is a dietitian? — A person with nutrition training who plans diets.
What factors influence food choices? — Religion, culture, finances, cooking skills, taste, appetite, and health.
46–60: Special Diets and Mealtime Assistance
What is a regular or house diet? — A balanced diet without specific food restrictions.
What is a mechanical diet? — A diet with altered food texture to make chewing easier.
What is a mechanical chopped diet? — Food cut into small pieces.
What is a mechanical soft diet? — Food ground or softened to make chewing easier.
What is a pureed diet? — Food blended to a smooth consistency.
What is a carbohydrate-controlled diet? — A diet that limits and spaces carbohydrates to help control blood glucose.
What is a clear-liquid diet? — A diet of liquids that can be seen through.
What is a full-liquid diet? — Clear liquids plus foods that can be poured at room or body temperature.
What is a sodium-restricted diet? — A diet that limits salt and sodium.
What is a low-cholesterol diet? — A diet emphasizing foods lower in saturated fat and cholesterol.
What are nutritional supplements? — Products that provide extra calories or protein.
What should you do if a person refuses an ordered supplement? — Report the refusal to the nurse.
What should you do before assisting with a meal? — Help with toileting, hygiene, and proper positioning.
What position is recommended for eating in bed, if permitted? — High-Fowler’s position.
What should you check before serving a meal tray? — The person’s name and whether the meal matches the ordered diet.
61–70: Feeding and Food Intake
Why should meals be served promptly? — To maintain proper food temperature and quality.
What should you do if a meal does not match the ordered diet? — Ask the nurse to confirm the error and arrange for the correct meal.
How can you promote independence during meals? — Encourage the person to do as much as possible themselves.
How should you describe food placement to a person with limited vision? — Use clock-face directions.
What should you use when feeding a person who needs full assistance? — A spoon, not a fork.
How much food should you place on the spoon for each bite? — About one-third full.
How should you feed a person who needs full assistance? — Slowly, allowing time to chew and swallow each bite.
What are the three thickened-liquid consistencies? — Nectar, honey, and pudding.
Why must ordered liquids be thickened? — To reduce the risk of choking.
How is solid food intake commonly recorded? — As the percentage of the meal or each food eaten.
71–80: Nutrition Support, Fluids, and I&O
What is intravenous (IV) therapy? — Giving fluids through a catheter inserted into a vein.
Is IV therapy a source of complete nutrition? — No; it provides fluids and may include glucose, vitamins, and minerals.
What is enteral nutrition? — Delivering formula directly into the stomach or intestines through a tube.
What is a nasogastric (NG) tube? — A tube passed through the nose into the stomach.
What is a gastrostomy tube? — A tube placed through an abdominal opening into the stomach.
What is total parenteral nutrition (TPN)? — Complete nutrition delivered directly into the bloodstream.
What is fluid balance? — When fluid intake equals fluid output.
What is dehydration? — Too little fluid in the body’s tissues.
What is edema? — Excess fluid in the body’s tissues.
What is NPO status? — Nothing by mouth, including food, fluids, ice chips, gum, or hard candy.
High-priority terms to memorize
Ingestion = taking food in
Digestion = breaking food down
Absorption = nutrients enter bloodstream
Metabolism = nutrients converted into energy
Carbs and protein = 4 calories per gram
Fat = 9 calories per gram
Dysphagia = difficulty swallowing
Anorexia = loss of appetite
Nectar → Honey → Pudding = increasing liquid thickness
NG tube = nose to stomach
Enteral = through the digestive tract
TPN = nutrition directly into bloodstream
Dehydration = too little fluid
Edema = too much fluid in tissues
NPO = nothing by mouth
This 80-card set covers the chapter’s core concepts, special diets, feeding assistance, and nutrition support. It condenses some of the detailed procedures, so if your instructor tests exact steps—especially feeding, thickened liquids, or measuring intake and output—those details are worth reviewing directly in the chapter.