Term
|
Definition
| a reduced desire for food, leading to decreased intake and possibly malnutrition if prolonged. |
|
|
Term
|
Definition
|
|
Term
|
Definition
| compounds in food that seem to prevent disease |
|
|
Term
RDA
(Recommended dietary allowance) |
|
Definition
| the level of a nutrient that is adequate to meet the needs of almost all healthy people as determined by the Food and Nutrition Board of the National Research council |
|
|
Term
|
Definition
the passage of the end products of carbohydrate, and fat digestion, as well as many vitamin and mineral molecules, through the intestinal wall into the bloodstream for distribution throughout the body.
Nutrients are absorbed into the small intestines.
Takes place through diffusion or active transport
|
|
|
Term
|
Definition
the process by which energy from nutrients is used by the cells or stored for later use.
Individual cells convert chemical energy from molecular bonds into energy for growth, maintenance, and repair as well as for muscle contraction & nerve function.
can be either catabolic or anabolic |
|
|
Term
BMR
(Basal Metabolic Rate) |
|
Definition
| the amount of energy neede to maintain essential body functions expressed as calories per hour per square meter of body surface. |
|
|
Term
|
Definition
| a mathematical standard that helps to determine a person's risk for obesity and the complications that accompany it. |
|
|
Term
|
Definition
| formation of glycogen from non-carbohydrate substances such as amino acids or fatty acids (occur in low carbohydrate intake or starvation) |
|
|
Term
|
Definition
| any nutritional disorder caused by imbalanced, insufficient, or excessive diet or by impaired absorption or metabolism of nutrients. |
|
|
Term
|
Definition
food is chewed and mixed with Ptyalin, the enzyme in saliva, which begins the breakdown of starches into simple sugars.
Peristalsis of the stomach breaks down food & mixes food with gastric juices.
Pepsin & HCl break down proteins into proteases, peptones, & polypeptides. |
|
|
Term
|
Definition
| a pill with natural remedies |
|
|
Term
TPN
(Total Parenteral Care) |
|
Definition
| process of providing nutrition through a central vein (such as the subclavian) |
|
|
Term
|
Definition
|
|
Term
|
Definition
| builds up substances and body tissues |
|
|
Term
|
Definition
| destructive phase or breaking down tissue |
|
|
Term
|
Definition
| chews food and mixes it with saliva |
|
|
Term
|
Definition
| produce enzymes to begin the breakdown of carbohydrates |
|
|
Term
|
Definition
| closes when food is swallowed to prevent aspiration |
|
|
Term
|
Definition
| transports food bolus from mouth to stomach |
|
|
Term
| Lower esophageal sphincter |
|
Definition
| protects the esophagus from regurgitation of hydrochloric acid |
|
|
Term
|
Definition
| Mixes food with hydrochloirc acid, pepsin, and lipase to form chyme |
|
|
Term
|
Definition
| Prevents backflow of alkaline intestinal contents into stomach |
|
|
Term
|
Definition
| Secretes bile for the emulsification of fat |
|
|
Term
|
Definition
| Stores and releases bile when fat is present in food |
|
|
Term
|
Definition
| produces trypsin, chymotrypsin, amylase, and lipase for digestion of carbohydrates, fats, and proteins |
|
|
Term
|
Definition
| transports bile to duodenum |
|
|
Term
|
Definition
| collects pancreatic enzymes and transports them to duodenum |
|
|
Term
|
Definition
| mixes chyme with digestive enzymes and begins nutrient absorption across numerous villi |
|
|
Term
|
Definition
| provides the main area for digestion and absorption across a great number of villi |
|
|
Term
|
Definition
| Finishes digestion of chyme and absorption across a smaller number of villi, especially at distal end |
|
|
Term
|
Definition
| Slows absorption time and prevents bacteria from entering small intestine |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Reabsorbs water and electrolytes and prepares waste for excretion |
|
|
Term
|
Definition
| Stores wastes until peristalsis produces urge to defecate |
|
|
Term
|
Definition
| Controls bowel elimination by means of internal and external sphincters |
|
|
Term
| Adults metabolism is made up of: |
|
Definition
9 amino acids
1 fatty acid
13 vitamins
12 minerals |
|
|
Term
Kilocalorie (kcal)
or Calorie |
|
Definition
| a measure of the potential energy of the carbohydrate, protein, and fat content of food |
|
|
Term
|
Definition
| a simple or complex compound of carbon, oxygen, and hydrogen. |
|
|
Term
|
Definition
a six-carbon sugar ( a subunit of carbohydrates)
Glucose, fructose, and galactose |
|
|
Term
|
Definition
a molecule that forms when two monosaccharides join together to form a double sugar
sucrose, maltose, lactose or milk sugar |
|
|
Term
|
Definition
| a group of monosaccharides joined together in a chain |
|
|
Term
|
Definition
| the form in which carbohydrates are stored in the muscle tissue of humans and animals. |
|
|
Term
|
Definition
| the form in which plants store glucose |
|
|
Term
|
Definition
| the structure of which plants are composed, which includes cellulose, hemicellulose, pectins, gums, and mucilages. |
|
|
Term
|
Definition
| a compound containing polymers of amino acids, linked together in a chain to form polypeptide bonds. |
|
|
Term
|
Definition
| molecules that carry fat and cholesterol in the blood |
|
|
Term
BUN
(Blood urea nitrogen) |
|
Definition
| nitrogen that is released during protein catabolism is measured in the blood as |
|
|
Term
|
Definition
| the chief form of fat in the diet and the main form of fat transport in the blood |
|
|
Term
|
Definition
an organic substance found in food that serves as a coenzyme in enzymatic reactions
release energy from food but do not add energy themselves |
|
|
Term
|
Definition
the B vitamins and vitamin C
need to be replenished daily in the diet because they are easily excreted via the kidneys |
|
|
Term
|
Definition
vitamins A, B, E, and K
the body can store these, it is important to avoid excessive intake, whcih could lead to toxic levels |
|
|
Term
|
Definition
| inorganic elements present in small amounts in virtually all body fluids and tissues |
|
|
Term
|
Definition
who has:
smaller food reserves |
|
|
Term
|
Definition
who has:
immature kidneys and GI tract |
|
|
Term
|
Definition
who has:
higher metabolic rates |
|
|
Term
|
Definition
who has:
outside influences--school mates, media |
|
|
Term
|
Definition
who has:
obesity concerns |
|
|
Term
|
Definition
who has
Rapid growth and maturity |
|
|
Term
|
Definition
who has:
varying nutritional needs |
|
|
Term
|
Definition
who has:
focused concerns on body image |
|
|
Term
|
Definition
who:
needs calcium for development |
|
|
Term
|
Definition
who:
needs iron for menses and fast growing males |
|
|
Term
| Pregnant & Lactating Women |
|
Definition
who needs to:
increase calories, proteins, minerals, and vitamins |
|
|
Term
|
Definition
who has:
less lean body mass |
|
|
Term
|
Definition
who has a:
lower basal metabolic rate |
|
|
Term
|
Definition
|
|
Term
|
Definition
who has:
decreased glucose intolerance |
|
|
Term
|
Definition
who has:
decreased GI function |
|
|
Term
|
Definition
| clients should avoid ingesting foods high in vitamin K because this vitamin reduces this drug's effect |
|
|
Term
| potassium-sparing diuretic |
|
Definition
| a client should limit or avoid food sources that are high in potassium to avoid a drug-nutrient reaction when taking this type of drug |
|
|
Term
| High-calorie and high-fat |
|
Definition
| what type of eating habits can lead to high serum cholesterol levels, which increases an individual's risk for atherosclerotic heart disease, stroke, or peripheral vascular disease. |
|
|
Term
|
Definition
| this type of diet can lead to hypertension, which increases risk of heart disease, stroke, and renal disease. |
|
|
Term
| Anthropometric measurements |
|
Definition
| measurements of physical characteristics of the body (such as height and weight), as well as the amount of muscle or fat tissue in the body |
|
|
Term
|
Definition
| BMI between 18.5 and 24.9 |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| a measure of the immune function used in conjunction with other assessments to determine overall nutritional status |
|
|
Term
|
Definition
measures of iron status.
a trace protein needed for iron absorption and transport and is calculated as a percentage using both serum iron level and iron-binding capacity. |
|
|
Term
|
Definition
measure of iron status
the percentage of whole blood that is composed of red blood cells and values differ for adult men and women |
|
|
Term
| Health-seeking behaviors: nutrition |
|
Definition
| nursing diagnosis for a client who is well but seeks an optimal state of physical and mental well-being |
|
|
Term
| Imbalanced nutrition: less than body requirements |
|
Definition
| nursing diagnosis for the client who has one or more nutritional deficiencies |
|
|
Term
| Imbalanced nutrition: more than body requirements |
|
Definition
| nursing diagnosis that indicates obesity or a diet high in nutrients such as fat, carbohydrates, or sodium |
|
|
Term
|
Definition
Grains=5 oz.
Vegetables=2 cups
Fruits=1.5 cups
Milk=2 cups
Meat and beans=5 ounces
Nutrition recommendations for? |
|
|
Term
|
Definition
Grains=10 oz
Vegetables=4 cups
Fruits=2.5 cups
Milk=3 cups
Meat and beans=7 oz
Nutrition recommendation for? |
|
|
Term
|
Definition
Grains=10 oz
Vegetable=3.5 cups
Fruits=2.5 cups
Milk=3 cups
Meat and beans=7 oz
Nutrition recommendation for? |
|
|
Term
|
Definition
|
|
Term
|
Definition
| get your calcium-rich food |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| make half of the these whole |
|
|
Term
|
Definition
| not a food group but essential for good health, get from fish, nuts, and liquid (corn, soybean, canola) |
|
|
Term
| Reduce foodborne illness by safe handling of food |
|
Definition
| Food safety objective from Healthy People 2010 |
|
|
Term
promote health & reduce chronic disease associated with diet & weight
Reduce obesity across the life span
Reduce anemia, iron, and calcium deficiencies
Healthy food available in schools |
|
Definition
| Nutrition objectives from Healthy People 2010 |
|
|
Term
|
Definition
| caused by high fat diet and sedentary lifestyle and also can develop into atherosclerotic heart disease, stroke, or peripheral vascular disease |
|
|
Term
| Nausea, Anorexia, Emesis, Diarrhea |
|
Definition
| assess for dehydration, especially in infants and children, excessive loss of fluids |
|
|
Term
|
Definition
| assess for proper swallowing, esophageal damage, can be caused by increased pressure at lower exophageal sphincter, damage to cranial nerves, obstruction, all painful swallowing, thicken fluids, check swallowing ability with x-ray, suction at the bedside, avoid aspiration |
|
|
Term
|
Definition
| signals acute viral, bacterial, and protozoal infectiosn, severe fluid and electrolyte disturbances can be life threatening |
|
|
Term
|
Definition
| proper working refrigerator and dry place for food |
|
|
Term
|
Definition
| good hand hygiene after using bathroom and handling raw meats, clean work area after cutting raw meat, wash fresh fruits and vegetables, store leftovers in fridege, do not refreeze uncooked meat that has been thawed, cook raw meat thoroughly |
|
|
Term
|
Definition
| 2 lbs per week, not too fast |
|
|
Term
|
Definition
| 1.5 kg per week, too fast is an indicator of fluid reterntion |
|
|
Term
|
Definition
| low fat meals with no added oils |
|
|
Term
|
Definition
| high fat cooked in saturated fats |
|
|
Term
| Therapeutic hospital diets |
|
Definition
| NPO, clear liquid diet, full liquid diet, soft diet, diabetic diet, healthy heart diet, kidney disease, liver disease |
|
|
Term
|
Definition
| nothing by mouth so as not too complicate diagnostic tests |
|
|
Term
|
Definition
| do not give red clear liquid too soon after surgery |
|
|
Term
|
Definition
|
|
Term
|
Definition
| low in fiber and is devoid of bran, grains, strong veggies and raw fruits |
|
|
Term
|
Definition
| restricted calories, snacks |
|
|
Term
|
Definition
|
|
Term
|
Definition
| restricted fluid, sodium, potassium, and phosphorus |
|
|
Term
|
Definition
| protein low if in failure, add vitamin k, thiamine, pyridoxine, B12, folate and niacin |
|
|
Term
| allow feeding formula to raise to room temperature, hand hygiene, check for residual gastric contents before delivery, measure, fill syringe, do not allow syringe to pass air, flush with water, close tube before removing syringe |
|
Definition
| For an enteral feeding you want to: |
|
|
Term
|
Definition
| initiate slowly to avoid refeeding syndrome, suggested 42 mL/hr or 1000 mL/day and increase slowly over a 2-3 day period. Assess for both cellular dehydration and signs of heart failure |
|
|
Term
|
Definition
| measure how much the body is breaking down proteins during catabolism or storing proteins during anabolism (low in starvation, high in obesity/overeating) |
|
|
Term
|
Definition
| represents end products of protein breakdown (will be low in starvation, high in obesity/overeating; is reliable if no kidney failure) |
|
|
Term
|
Definition
| directly related to hematocrit (measure how much oxygen is being transported by system) |
|
|
Term
|
Definition
| measure of iron status; the percentage of whole blood that is comprised of RBCs (Anemia affects count; extracellular fluid volume deficit increases; fluid volume excess decreases it=dilution) |
|
|
Term
|
Definition
| indicate visceral protein status; useful when monitoring shot-term changes in protein status |
|
|
Term
|
Definition
| indicates visceral protein status; useful when monitoring long-term nutritional status |
|
|
Term
|
Definition
| indicates the productivity of the breakdown of nutrients for absorption |
|
|
Term
|
Definition
| collection of high-density, low-density, and very-low-density lipoproteins; used to assess risk for atherosclerosis and vascular disease (elevations are associated with atherosclerosis) |
|
|
Term
|
Definition
| gives an ideal mass (weight) to the appropriate height. to high indicates obesity |
|
|
Term
|
Definition
| measures used to evaluate growth, development, and body composition. Measures include, height, weight, triceps skinfold thickness, elbow breadth, and arm and head circumferences |
|
|
Term
|
Definition
| height/weight relationship; diet history (24 hour recall, food freq. questionnaire, food diary, household consumption evaluation, evaluation of food intake); diagnostic test results (lab, anthropomorthic measures, BMI) |
|
|
Term
|
Definition
| teach patient about proper consumption for either body maintenance or reduction of BMI. Teach about proper exercise & weight loss. Use MyPyramid for proper amount/type of food. |
|
|
Term
|
Definition
| p/t should exhibit proper nutrition as evidences by appropriate BMI and also anthropomorphic measures. Evaluate exercise level for proper health promotion |
|
|
