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level: Level 1 of Lesson 15: Nutrition

Questions and Answers List

level questions: Level 1 of Lesson 15: Nutrition

QuestionAnswer
Is the sum of all the interactions between an organism and the food it consumes. Is what a person eats and how the body uses it Is the relative state of balance between nutrient intake and physiological requirements for growth and physical activity.Nutrition
Are organic and inorganic substances found in foods that are required for body functioning. Have three major functionsNutrients
Adequate food intake consists of a balance of nutrients:water, carbohydrates, proteins, fats, vitamins, and minerals
The three major functions of nutrients:1. Providing energy for body processes and movement 2. Providing structural material for body tissues 3. Regulating body processes
The body's most basic nutrient need is:water
The energy-providing nutrients are:carbohydrates, fats, and proteins
Macronutrients:Carbohydrates Fats Proteins Minerals Vitamins Water
Micronutrients:vitamins and minerals that are required in small amounts
Body's major energy sourcecarbon
Carbon: what contain most carboGrains, legumes, potatoes, corn, fruits and vegetables
Carbon: Adult carbo intake:50-100 grams daily depending on the level of activity
Carbon: In a normal diet: What percent should be comprised of carbohydrates50-60 percent
Primary building block of all tissues and organs Serves as an important function in cell structure and cell maintenanceproteins
Proteins: Adults require how much day of protein per day:0.8 g/kg per day of protein (10-20 percent of the caloric intake)
Are insoluble in water and soluble in alcohol, ether and chloroform. Supplies essential fatty acids (linoleic and linolenic acid) Promotes absorption of the fat-soluble vitamins (ADEK)Fats
Serum cholesterol and lipids that attaches to proteins and transported throughout the bodyLipoproteins
Lipoproteins: A low lipid-to-protein ratio lovers the serum cholesterol by transporting it from cell to the liver for metabolism and excretionHDL
Lipoproteins: A high lipid-to-protein ration Are produced in the gastrointestinal wall after eating and transport dietary cholesterol and triglycerides to the cellsLDL
Are inorganic compounds that play a major role in enzyme reactions associated with the metabolism of carbohydrate, protein and fat.Vitamins
Vitamins are classified as:Water soluble and fat soluble
Inorganic compounds found in natureMinerals
Minerals: Are required in excess of 100mg per day Calcium, chloride, magnesium, phosphorus, potassium, sodium and sulfur.Major minerals
Aluminum bromide, chromium, cobalt, copper, fluorine, iron, iodine, magnesium, nickel, silicon, zinc, and other rare mineralsTrace elements
Helps regulate body temperature Serves as solvents for vitamins, minerals, and other nutrients Acts as a medium for chemical reactions Serves as a lubricant Transports nutrients to and wastes from the cellsWater
Vitamins: Include C and B-complex vitamins: B1 (Thiamine), B2 (riboflavin), B3 (Niacin or nicotnic acid), B6 Pyridoxine), B9 (folic acid), B12 (cobalamin), pantothenic acid, and biotinWater-soluble vitamins
Vitamins: Include A, D, E, and K. The body can store these vitamins, although there is a limit to the amounts of vitamins E and K the body can store.Fat-soluble vitamins
A comprehensive nutritional assessment involves a:detailed history, focused anthropometry, and evaluation of laboratory values.
What can the history tell you about the nutritional status of your patient?Biographical data Current health status Past health history Family history Review of systems Psychosocial history
Comprehensive Nutritional History: record everything one ate and drank in the past 24 hours24-hour recall
Comprehensive nutritional history: Quantitative listing of all foods and fluids consumed within a designated time period, 3-5 daysFood intake records
Physical assessment: Approach:inspection, palpation, auscultation
Physical assessment: Position:sitting
Physical assessment: Tools:scale, tape measure, triceps skinfold calipers, stethoscope, height and weight tables, growth charts
What physical assessment findings would signal a nutritional problem?General survey HEENT Cardiovascular Musculoskeletal Integumentary Respiratory Gastrointestinal Neurological
Anthropometry: 1-61. Body weight and body mass standards 2. Body mass index 3. Triceps skin fat folds 4. Midarm circumference 5. Midarm muscle circumference 6. Waist-to-hip ratio
Anthropometry: Maintaining a healthy or ideal body weight requires a balance between the expenditure of energy and the intake of nutrients Generally, when energy requirements of an individual equate with the daily caloric intake, the body weight remains stable.Body weight and body mass standards
Is the weight recommended for optimal healthIdeal body weight (IBW)
Rule of 5 for females:100 lb for 5 ft of height + 5 lb for each inch over 5 ft
Rule of 6 for Males:106 lb for 5 ft of height + 6 lb for each inch over 5 ft
Anthropometry: Is an indicator of changes in body fat stores and whether a person's weight is appropriate for height May provide a useful estimate of malnutrition Considered by many professionals be a more reliable indicator of a person's healthy weightBody mass index
Anthropometry: 3Triceps skin fat folds
Anthropometry: 4Midarm circumference
Anthropometry: 5Midarm muscle circumference
Anthropometry: 6Waist-to-hip ratio
Factors affecting nutrition: People in rapid periods of growthDevelopment
Factors affecting nutrition: Infancy and adolecscenceincreased needs for nutrients
Factors affecting nutrition: Older adultsneed fewer calories and also need some dietary
Factors affecting nutrition: 2Sex
Factors affecting nutrition: Sex: Mengreater need for calories and proteins
Factors affecting nutrition: Sex: Women:require more iron than men do
Factors affecting nutrition: Sex: Pregnant and lactating womenhave increased caloric and fluid needs prior to menopause
Factors affecting nutrition: 3: Determines food preferencesEthnicity and culture
Factors affecting nutrition: 4: can affect food choicesBeliefs about food
Factors affecting nutrition: 4: Beliefs about food: non-traditional; some are harmless, others are potentially dangerousFood fad
Factors affecting nutrition: 5: People develop likes and dislikes based on associations with a typical foodPersonal preferences
Factors affecting nutrition: 6: Affects diet Example: Ramadan, LentReligious practices
Factors affecting nutrition: 7: E.g.- people who are always in a hurry probably buy convenience grocery items or eat restaurant mealsLifestyle
Factors affecting nutrition: 8: People with limited income, may not be able to afford meat and fresh vegetables People with higher incomes may purchase More CHONs and fats and fewer complex CHOEconomics
Factors affecting nutrition: 9: Effects of drugs on nutrition vary May alter appetite, disturb taste perception, or interfere with nutrient absorption or excretion.Medications and Therapy
Factors affecting nutrition: 10: E.g. Missing teeth, ill-fitting dentures, or a sore mouth makes chewing food difficult Dysphagia due to a painfully inflamed throat or a stricture of the esophagus can px a person from obtaining adequate nourishmentHealth
Factors affecting nutrition: 11: Drinking it can lead to weight gain through adding calories to the regular diet plus the effect of it on fat metabolism A small amount of it is converted directly to fat Excessive of its use contributes to nutritional deficienciesAlcohol consumption
Factors affecting nutrition: Food produces try to persuade people to change from the product they currently use to the brand of the producesAdvertising
Factors affecting nutrition: Although some people overeat when stressed, depressed, or lonely, others eat very little under the same conditionsPsychological factors
Altered nutrition: commonly defined as the lack of necessary or appropriate food substancesMalnutrition
Altered nutrition: Malnutrition: refers to a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissueOvernutrition
Altered nutrition: Malnutrition: Refers to an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of foodUndernutrition
Altered nutrition: Seen in starving children of underdeveloped countries Protein stores in the body are generally divided into two compartments: somatic and visceralProtein-calorie malnutrition
Altered nutrition: Protein-calorie malnutrition: 1. Consists largely of skeletal muscle mass 2. assessed most commonly by conducting anthropometric measurements such as the mid-arm circumference (MAC) and the mid-arm muscle area (MAMA).Somatic
Altered nutrition: Protein-calorie malnutrition: Includes plasma protein, hemoglobin, several clotting factors, hormones, and antibodies 1. Assessed by measuring serum protein levels such as albumin and transferringVisceral
Nutritional deficiencies: Stage 1:Nutritional deficiency
Nutritional deficiencies: occurs when the nutrient in question is not available for digestion, absorption and metabolismmalnutrition
Nutritional deficiencies: Malnutrition: results when a specific nutrient is lacking in the diet. Iron-deficiency anemia in children and infacnts Calcium deficiency like the osteoporosisPrimary malnutrition
Nutritional deficiencies: Malnutrition: Results from impaired bioavailability of nutrients to the body Intake of nutrients may be adequate, but the physiological process prevent them from being digested, absorbed or metabolizedSecondary malnutrition
Nutritional deficiencies: Stage 2: When a nutritional deficiency occurs, the body mobilizes tissues to sustain metabolic process Nutrient levels of the body will still remain within normal limits as long as there are tissue reserves that the body can depend on. However, if the intake deficiency persist, tissue reserves become depleted and blood levels of nutrients drop, causing biochemical abnormalitiesTissue reserves decrease
Nutritional deficiencies: Stage 3: Are changes in serum values that signal depletion of tissue reservesBiochemical lesions
Nutritional deficiencies: Stage 4: Physical changes that result from an in adequate supply of one or more nutrients necessary for both tissue and maintenanceClinical lesions
Clinical features of: Severe wasting of muscle and s/c fats Severe growth retardation Child looks older than his age No edema or hair changes Alert but miserable Hungry Diarrhea and dehydrationMarasmus
Between 1-3 years old Etiology: -very low protein but with calories from CHO -in places where starchy foods remain staple -never exclusively dietaryKwashiorkor