NUR 215 FUNDAMENTALS TEST 3 QUESTIONS AND CORRECT ANSWERS Carbohydrates ✅-Provide most of the body's energy and fiber -each gram produces 4 kcal -Provide glucose, which burns completley/efficiently w/out end products to secrete -Sources include whole grain breads, baked potatoes, brown rice and toher plant food Fats ✅-Provide energy and vitamins -No more than 35% of caloric intake should be from fat -Each gram produces 9 kcal -Sources include olive oil, salmon and egg yolks Protein ✅-Contribute to the growth, maintenance and repair of body tissue -Each gram produces 4 kcal -Sources of complete protein include beef, whole milk and poultry Vitamins ✅-Necessary for metabolism -Fat soluble vits are A, D, E and K -Water soluble vitamins are C and B complex Minerals ✅-Complete essential biochemical reactions in the body (calcium, potassium, sodium and iron) Water ✅-Critical for cell function and replaces fluids the body loses through perspiration, elimination and respiration Factors Affecting Nutrition and Metabolism ✅-religious and cultural practices: guide food prep and choices -Financial issues: prevent some clients from buying foods that are high in protein, vitamins and minerals -Appetite: Decreases w/ illness, meds, pain, depression, and unpleasant environmental stimuli -Negative Experiences: W/ certain foods or familiarity w/ foods clients like help determine preferences -Environmental factors: Sedentary lifestyle, work schedules, and widespread access to less healthy foods contribute to obesity -Disease/Illness: can affect the functional ability to prepare and eat food -Medications: Can alter taste/appetite and can interfere w/ the absorption of certain materials -Age: Affects nutritional requirements Newborns and infants (Birth to 1 year) ✅--High energy requirements -Breast milk or formula to provide -Solid foods starting at 406 months -No cow's milk/honey for the first year Toddlers (1 -3 years) and Preschoolers (3 -6) years ✅-Need fewer calories per kg of weight than infants do -Toddlers and preschoolers need increased protein from sources other than milk -Calcium and phosphorus are important for bone health -Nutrient density is more important than qauntity School age Children (6 -12 years) ✅-Need supervision to consume adequate protein and vitamins A and C -Tend to eat foods high in carbs, fat and salt -They grow at a slower/steadier rate w/ a gradual decline in energy requirements -Adolescents (12 -20 years) ✅-Metabolic demands are high and require more energy -Protein, calcium, iron, iodine, folic acid, and Vitamin B needs are high -1/4 dietary intake comes from snacks -Increased water consumption is important for active adolescents -Body image/appearance, fast foods, peer pressure and fad diets influence adolescents diets Young adults (20 -35 years) and middle adults (35 -65 years) ✅-Decreased needs for most nutrients -Calcium and iron are essential minerals for women -Good oral health is important Older adults (over 65) ✅-Slower metabolic rate requires fewer calories -Thirst sensation diminishes -Need the same amount of most vitamins/minerals as younger adults -Calcium is important for both men and women -Require carbs that provide fiber and bulk to enhance GI function Anorexia Nervosa ✅-Significantly low body weight for gender, age, developmental level and physical health -Fear of being fat -Self-perception of being fat -Consistent restriction of food intake or repeated behavior that prevents weight gain Bulimia Nervosa ✅-Cycle of binge eating followed by purging -Lack of control during binges -Average of at least one cycle of binge eating and purging per week for at least 3 months Binge -eating Disorder ✅-Repeated episodes of binge eating -Feels a loss of control when binge eating, followed by emotional response such as guilt, shame or depression -Does not use contemporary behaviors, such as purging -Can range from1 to more than 14 times per week -Clients are often overweight, obese Obesity ✅BMI of 25 is the upper boundary of healthy weight and 25 -29.9 is considered overweight and anything over 30 is considered obese Assessment/Data collection ✅-# of meals per day -Fluid intake -Food preferences/amounts -Food prep, purchasing practices and access -History of idegestion, heartburn and gas -Allergies -Taste -Chewing/swallowing -Appetite -Elimination patterns -Med use -Activity levels -Med use -Religious/cultural food preferences and restrictions -Nutritional screening tools Clinical Measurements ✅-Height and weight to calculate BMI and ideal body weight -Skinfold measurements -Lab values of cholesterol, triglycerides, hemoglobin, electrolytes, albumin, prealbumin, transferrin, lymphocyte count and nitrogen balance Intake and output ✅-Record it -Monitor for clients who have fluid/electrolyte imbalances -Weigh clients each day at the same time, after voiding, and while wearing the same type of clothes -If using bed scales, use the same amount of linen each day and reset the scale to zero if possible Expected Findings of Poor Nutrition ✅-Nausea, vomiting, diarrhea and constipation -Flaccid muscles -Mental status changes -Loss of appetite -Change in bowel patterns -Spleen/liver enlargement -Dry, brittle hair and nails -Loss of subcutaneous fat
