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NR228 / NR-228 Study Notes {Exam 1 / Exam 2 / Final Exam} (Latest 2021/2022): Nutrition, Health & Wellness - Chamberlain College Of Nursing $16.09   Add to cart

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NR228 / NR-228 Study Notes {Exam 1 / Exam 2 / Final Exam} (Latest 2021/2022): Nutrition, Health & Wellness - Chamberlain College Of Nursing

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NR228 / NR-228 Study Notes {Exam 1 / Exam 2 / Final Exam} (Latest 2021/2022): Nutrition, Health & Wellness - Chamberlain College Of Nursing

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  • August 29, 2021
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  • 2021/2022
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  • Nr228 / nr-228 study notes {exam 1 / exam 2 / final exam} (latest 2021/2022): nutrition, health & we
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NR228: Nutrition
Health-is a state of complete physical, mental, and social well-being, emotional, spiritually, socially.
Nut
Formal Education-School
Non-formal Education-American Heart Association or community wellness programs
Informal Education- occurs through daily activities
When a nurse chats with a patient regarding diet modification
Carbs= fuel—Simple (sugar) Complex (starch, fiber-provides no Kcals, no energy Dietary Reference Intakes (DRI)- How much experts recommend you eat of something, the goal to help prevent the chronic development of illness.
Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RDA)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)-how much of a nutrient you can have before you have negative effect.
Acceptable Macronutrient Distribution Ranges (AMDRs)- counting macros (proteins, carbs)
Fats 20-35%, Carbs 45-65%, Proteins 10-35%.
Kilocalorie know the table below
Males 2 drinks per is mod, 1 Food labels
-1st thing to do is to read the serving size. oFree- Contains insignificant amount of fat (<0.5 grams)
oReduced- 25% less calories
oLight/Lite- 1/3 fewer calories, or 50% less fat
oOrganic vs Non-Organic- meat has to be no antibodies, no GMO, no synthesis fert., no pest control. chooseMyplate.gov
Requires 50% of grains should have whole grains.
Vegs 2 ½ cups/ per day
Fruit 2 cups/ day
Dairy= skim/low fat
Plant base diet is recommended
Best form of food is Fresh/ Raw vegs, then frozen, then canned foods.
Exchange List Created by the American Diabetes and the American Dietetic Association
Foods are divided into carbs, meats/meat subs, and fats.
Serving size provides similar amount of carbs, protein, fat, and kcal.
Most effective way to evaluation a Pt’s diet is a FOOD JOURNAL .
Carbs:
Carbs are made up of: organic compounds of carbon, hydrogen, and oxygen make up simple carbs
Simple: Monosaccharides (glucose, fructose) pass thought the GI easily.
Simple: Disaccharides [Sucrose (fructose + glucose)] Table sugar
Complex: Polysaccharides
Many units of monosaccharides held together by a chemical bond
Starch and fiber
Lactose “milk Sugar” (glut galactose)
Maltose (glu + glu) + fermentation = alcohol
gluconeogenesis-turning glycogen into glucose
Glycogenosis-turning glucose into glycogen Primary job of Carb metabolism- Maintaining blood glucose (BG) levels
Blood glucose levels can be maintained by metabolizing
Carbs- easily broken down, and easily converted into glucose
Lipids – Gluconeogenesis (ketosis)-turning fat into glucose, byproduct of ketones.
Proteins- gluconeogenesis-turning glycogen into glucose, byproduct is ammonia, excess is turned into fat BG levels are maintained through:
Carb metabolism
Fat metabolism
Ketones à Metabolic Acidosis
Stored Carbs
Glycogenosis-turning glucose into glycogen Nature Sources in the food supply Sugar cane and sugar beets
Honey, dextrose, and molasses Other sources, such as corn syrup and high-fructose corn syrup (HFCS) Sugar alcohols slower absorption effects:
Provide 2-3 kcals of energy
Occur naturally in fruits and berries
Sorbitol, Mannitol, and Xylitol Alternative sweeteners (artificial sweeteners) have no nutrient value:
Aspartame- found in diet sodas, 160-220% sweeter than sucrose. Phenylketonuria PKU Pt are not to eat this. Cannot process/ absorb Phenylalanine
Saccharin- Sweet N Low. 300x sweeter sucrose. Hx link to bladder cancer. Sucralose- Splenda. 600x sweeter sucrose. Poorly absorb be the body and excrete in the urine.
Stevia- Stevia- 200 x sweeter sucrose. Fiber
25-38 g/day
Most Americans adults average 16 g/day
Most Americans eat high protein & high fat diets & drink high sugared beverages
Americans consume high amounts of refined grains
Race/ethnicity
Mexican-Americans: fiber consumption is the highest
African Americans: fiber consumption is the lowest
Fiber cannot be broken down by digestive juices Fiber adds no nutritional value
Fiber creates bulk and eases the work of the GI muscles that regulate food movement
GI flora uses fiber as a medium for microbial fermentation for vitamin synthesis & formation short-chain fatty acids (SCFAs)
vitamin k, biotin, B12, folate, thiamin
SCFAs: used by the colon mucosa for energy (maintains the health of the colon epithelial cells) & increase fecal matter bulk
Soluble Fiber: dissolves in fluids
Thickens substances
Pectin , mucilage, psyllium seed husk, guar gum, Insoluble Fiber: does not dissolve in fluids
Cellulose , hemicellulose
Foods are classified by type of fiber
Less soluble: whole wheat, bran, fruits and mature veggies
More soluble: oats, legumes, barley, apples, carrots
Some are known to reduce cholesterol (oats, barley bran)
Refined Grains
We lose
-Bran- has cellulose (Fiber, Mg, Riboflavin, Thiamin, niacin
-Germ- Protein, Zinc
we keep endosperm- starch (energy) Protein, low niacin, thiamin, B6

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