Term
| Adequate food intake consists of a balance of these nutrients: (6) |
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Definition
| Water, carbohydrates, proteins, fats, vitamins, and minerals |
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Term
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Definition
| Nutrient content of a specified amount of food |
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Term
| Nutrients 3 major functions |
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Definition
1)provide energy for body processes and movement
2)provide structural material for body tissues
3)regulating body processes |
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Term
| Energy providing nutrients (3) |
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Definition
| Carbohydrates, fats and proteins |
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Term
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Definition
Needed in large amounts to provide energy (hundreds of grams)
Carbohydrates
Fats
Protein
Minerals
Vitamins
Water |
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Term
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Definition
| Vitamins and minerals that are required in small amounts (milligrams or micrograms) to metabolize the energy-providing nutrients |
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Term
Nutritional Practices and Preference among Cultures
-gifts of food are common and should not be rejected
-diets are often high in fat, cholesterol, and sodium
-being overweight may be viewed as positive
-many are lactose intolerant |
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Definition
| African American heritage |
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Term
Nutritional Practices and Preference among Cultures
-many spices and herbs are used such as cinnamon, allspice, cloves, mint, ginger, and garlic
-meats are often skewer roasted or slow simmered; most common are lamb and chicken
-bread is served at every meal
-do not eat pork, and all meats must be cooked well done.
-food is eaten (and clients fed) with the right hand
-beverages are drunk after the meal, not during: alcohol is prohibited
-fast during daylight hours during the month of Ramadan (the 9th month of the year based on the lunar calendar) |
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Definition
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Term
Nutritional Practices and Preference among Cultures
-foods are served at meals in a specific order
-each region has its own traditional diet
-may not want ice in their drinks
-foods are chosen to balance yin and yang in order to avoid indigestion
-almost half are lactose intolerant |
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Definition
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Term
Nutritional Practices and Preference among Cultures
-dietary laws govern killing, preparation, and eating of foods
-meat and milk are not eaten at the same time; dairy substitutes (e.g. margarine) are permitted
-pork is one meat that is forbidden to eat
-all blood must be drained from meats
-always wash hands before eating |
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Definition
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Term
Nutritional Practices and Preference among Cultures
-rice, beans, and tortillas are core essential foods
-many are lactose intolerant. Leafy green vegetables and stews with bones provide calcium
-larger body size may be viewed as a positive attribute
-sweet fruit drinks, including adding sugar to juice, are popular
-main meal of the day is at noontime
-foods are chosen according to hot and cold theory |
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Definition
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Term
Nutritional Practices and Preference among Cultures
-rites of passage and ceremonies are celebrated with food
-herbs are used to treat many illnesses
-sheep are the major source of meat
-squash and corn are major vegetables
-many are lactose intolerant |
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Definition
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Term
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Definition
Body Mass Index
BMI=weight in kilograms/height in meters |
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Term
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Definition
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Term
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Definition
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Term
| most abundant component in body |
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Definition
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Term
| water is what percent of total body weight in adults? older adults |
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Definition
46-60% adults
50% older adults |
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Term
| water is what percent of total body weight in infants |
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Definition
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Term
| Why are infants at high risk for fluid and electrolyte imbalance |
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Definition
| because 70-80 % of body weight is water |
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Term
| Primary energy source- fuel that runs the body |
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Definition
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Term
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Definition
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Term
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Definition
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Term
| How are CHO's stored in the body |
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Definition
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Term
| Where is most glycogen stored |
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Definition
In the liver where it is available for conversion back into glucose
also stored in muscle |
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Term
Carbohydrate Sources
-grapes, oranges, dates, corn, carrots |
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Definition
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Term
Carbohydrate Sources
-honey and fruits |
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Definition
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Term
Carbohydrate Sources
-milk |
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Definition
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Term
Carbohydrate Sources
-wheat, corn, oats rye, barley |
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Definition
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Term
Carbohydrate Sources
-granulated sugar, molasses, apricots, peaches, plums, honeydew, cantaloupe, peas, corn |
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Definition
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Term
Carbohydrate Sources
- bran, apples, beans, cabbage |
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Definition
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Term
Carbohydrate Sources
-apples, citrus, strawberries |
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Definition
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Term
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Definition
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Term
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Definition
cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet
necessary for tissue growth and maintenance-histidine,isoleucine, leucine, lysine, methionine, phenylanine, tryptophan,threonine and valine
immune system-arginine |
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Term
| Nonessentioal Amino Acids |
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Definition
those that the body can manufacture. The body takes amino acids derived from the diet and reconstructs new ones from their basic elements
-alanine, aspartic acid, cystine, glutamic acid, glycine, hydroxyproline, proline, serine, and tyrosine |
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Term
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Definition
contain all of the essential amino acids plus many nonessential ones.
-most animal proteins (meats, poultry, fish, dairy product, and eggs) |
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Term
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Definition
| lack one or more essential amino acids (most commonly lysine, methionine, or tryptophan) and are usually derived from vegetables |
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Term
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Definition
-building and repairing body tissues
-regulating fluid balance (albumin)
-producing antibodies
-provides energy -kcal/g
-maintaining acid-base balance
-producing enzymes and hormones |
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Term
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Definition
-meats, fish
-dairy products
-cereal products can contribute
-bread and cereals
-dried beans and peas
-peanut butter |
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Term
| Protein deficiencies health issues |
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Definition
-increased risk for pressure ulcers
-increased wound healing time
-prolonged recovery tie |
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Term
| Who are prone for protein deficiencies |
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Definition
| elderly, homeless, unable to prepare meals, anorexic, low income, strict vegetarians, uneducated, unwise shoppers, chronically ill, hospitalized, draining wounds |
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Term
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Definition
-storing nutrients
-conversion of simple substances into complex substances
-occurring continually throughout the body
-allows body to grow, build, and rebuild body tissues, muscles, bone and other cells
-glucose, amino acids, and fatty acids are used to build cells |
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Term
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Definition
-breaking down of nutrients
-tearing down of body tissues, muscle, bones, and other cells
-during illness or chronic stress, catabolism exceeds anabolism
-if body does not receive energy, it will breakdown tissues |
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Term
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Definition
measure of the degree of protein anabolism and catabolism; it is the net result of intake and loss of nitrogen. When nitrogen intake equals nitrogen output, a state of nitrogen balance exists
compares the amount of nitrogen entering the body in food protein with the nitrogen lost from the body in feces and urine |
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Term
| Positive nitrogen balance |
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Definition
more nitrogen is retained in the body than excreted
-the nitrogen is used to form new cells for growth and healing
-growing children, pregnant women, individuals recovering from illness or injury |
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Term
| Negative nitrogen balance |
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Definition
more nitrogen is excreted from the body than is retained from dietary protein sources.
-breakdown of proteins within the body, such as muscles or organs, caused by aging, physical illness, extreme stress, starvation, surgery, or eating disorders, infection, sepsis, burns, fever, trauma |
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Term
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Definition
organic substances that are greasy and insoluble in water but soluble in alcohol or ether
-contain same elements ( C, H, O) as carbohydrates but they contain a higher proportion of H
-fats, oils |
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Term
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Definition
| lipids that are solid at room temp |
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Term
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Definition
| lipids that are liquid at room temp |
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Term
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Definition
made up of carbon chains and hydrogen, are the basic structural units of most lipids
-saturated or unsaturated according to the relative number of hydrogen atoms they contain |
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Term
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Definition
| those in which all carbon atomsare filed to capacity with hydrogen |
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Term
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Definition
| one that could accommodate more hydrogen atoms than it currently does. It has at least 2 carbon atoms that are not attached to a hydrogen atom; instead there is a double bond between two carbon atoms |
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Term
| monounsaturated fatty acids |
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Definition
| fatty acids with one double bond |
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Term
| polyunsaturated fatty acids |
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Definition
| fatty acids with more than one double bond (or many carbons not bonded to a hydrogen atom) |
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Term
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Definition
| simple lipid consists of glycerol molecule with up to 3 fatty acids attached |
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Term
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Definition
glycerol with 3 fatty acids attached
-account for more than 90% of the lipids in food and in the body
-may contain saturated or unsaturated fatty acids
-saturated triglycerides are found in animal products, such as butter and are usually solid at room temp
-unsaturated triglycerides are usually liquid at room temp and are found in plant products, such as olive oil and corn oil |
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Term
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Definition
fatlike substance that is both produced by the body and found in foods of animal origin
-most of the body's cholesterol is synthesized in the liver; however some is absorbed from the diet (milk egg yolk, organ meats)
-needed to create bile acids and synthesize steroid hormones |
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Term
Fats/Lipids should not be more than ____% of our diets
energy source ____kcal/g |
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Definition
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Term
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Definition
-protection of internal organs
-helps maintain body temperature
-enhances absorption of fat-souluble vitamins
-provides essential fatty acids |
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Term
Energy liberated from the metabolism of food for:
carbohydrates
protein
fat
alcohol |
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Definition
carbohydrates = 4Kcal/g
protein = 4Kcal/g
fat = 9Kcal/g
alcohol= 7Kcal/g |
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Term
Fat Sources
-beef and lard
-luncheon meats
-hard yellow cheese
-butter
-oils containing saturated fats-palm and coconut |
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Definition
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Term
Fat Sources
-olive and peanut oils, canola |
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Definition
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Term
Fat Sources
-vegetable, corn, and sunflower oils |
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Definition
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Term
Fat Sources
-egg yolks, liver, organ meats |
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Definition
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Term
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Definition
| organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes |
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Term
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Definition
-C
-B-complex vitamins: B1 (thiamine), B2(riboflavin), B3 (niacin), B6 (pyridoxine), B9(folic acid), B12 (cobalamin), pantothenic acid, and biotin
-body cannot store so need daily supply in the diet
-can be affected by food processing, storage, and preparation
-excess is excreted
-easily absorbed in stomach and intestines |
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Term
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Definition
include A, D, E, and K
-stored in the body
-excess can cause toxicity
-absorbed with bile and fats |
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Term
maintains skin and eyesight
-sources- yellow and green vegetables |
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Definition
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Term
helps body absorb calcium
-sources-sunshine, fortified milk, and cereals |
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Definition
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Term
antioxicant, good for skin
-sources- vegetable oils, nuts |
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Definition
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Term
needed for blood clotting
-sources-green leafy vegetables
-antidote=Coumadin (Warfarin) |
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Definition
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Term
helps with wound healing
-sources-citrus fruits, broccoli, tomatoes |
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Definition
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Term
prevents neural tube disorders
-sources-green leafy vegetables, beef fish, citrus fruits |
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Definition
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Term
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Definition
those that people require daily in amounts over 100 mg
-calcium, phosphorus, sodium, potassium, magnesium, chloride and sulfur |
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Term
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Definition
those that people require daily in amounts less than 100mg daily
-iron, zinc, manganese, iodine, fluoride, copper, cobalt, chromium, and selenium |
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Term
bone and teeth formation, muscle contraction
-sources-milk and milk products, fortified OJ, yogurt, cheese, sardines, salmon |
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Definition
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Term
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Definition
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Term
| Elderly need at least _____mg calcium daily to prevent bone loss |
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Definition
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Term
component of Hemoglobin, prevents anemia
-sources-liver, meats, dark green vegetables, fortified cereals |
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Definition
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Term
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Definition
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Term
| Teaching interventions for client with Iron deficiency anemia taking Ferrous Sulfate or Gluconate |
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Definition
-take 1 hour before or 2 hours after meals
-if upset stomach, take with food (except coffee, tea, eggs or milk
-stools turn green/black
-dilute liquid forms in water/juice and use straw to prevent staining of teeth
-common SE: n/v, cramps, constipation |
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Term
| Factors affecting Nutrition |
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Definition
-development
-gender
-ethnicity and culture
-beliefs about food
-personal preference
-religious practices
-lifestyle
-medications and therapy
-health
-alcohol consumption
-advertising
-psychologic factors |
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Term
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Definition
used to determine whether a person's weight is appropriate to their height
<16 = malnourished
16-19 =underweight
20-25 = normal
26-30 = overweight
>30 = obese |
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Definition
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Definition
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
clear
full
soft
high fiber
low sodium
low cholesterol
diabetic |
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Term
Therapeutic Diets
-coffee, tea, bouillon, popsicles, hard candy |
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Definition
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Term
Therapeutic Diets
-milk and cream, ice cream, puddings, butter, yogurt |
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Definition
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Term
Therapeutic Diets
-scrambled eggs, mashed potatoes, breads, cereals, cake |
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Definition
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Term
Therapeutic Diets
-diet with additional fresh uncooked fruits, bran, steamed vegetables, oatmeal, dried fruits |
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Definition
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Term
Therapeutic Diets
Low Sodium |
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Definition
| no added salt, 2g, 1g, or 500mg |
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Term
Therapeutic Diets
Low Cholesterol |
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Definition
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Term
Therapeutic Diets
Diabetic |
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Definition
| ADA Guidelines/Food exchanges (around 1800 calories) |
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Term
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Definition
400 mcg per day
pregnancy 600 mcg |
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