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Summary Nur 1106 Exam 2 Study Guide
- Course
- NUR1106
- Institution
- Baton Rouge Community College
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NURS 1106: Fundamentals of NursingExam 2: Chapters 36, 38, 37, 29, 8, 26
Exam Date: March 3, 2022
Unit VI: Promoting Healthy Physiologic Responses
Chapter 36: Nutrition
1. List the six classes of nutrients, explaining the significance of
each.
Nutrition- is the study of the intake of food and how food nourishes the body.
Encompasses the study of nutrients
How they are handled by the body
Impact of human behavior and environment on the process of
nourishment
Involves physiology, psychology, and socioeconomic
Nutrients- are specific biochemical substances used by the body for growth,
development, activity, reproduction, lactation, health maintenance, and recovery from
illness or injury.
Principles of nutrients:
Digestion- process by which food changes into a form that the body can use or
the body is able to be absorbed through the cell membrane
Absorption- digested nutrients are taken from GI tract and moved into the blood
stream, the transfer of digested
Metabolism- the sum of all physical and chemical processes by which a living
organism is formed and maintained and by which we can get the energy made
available to us
Storage- some nutrients may be stored when they are not being used. Ex. Carbs.
are stored as glycogen or as fat
Elimination- when the body get rids of the unnecessary substance we don’t need
by way of evaporation or excretion
Energy Supplying Nutrients
Carbohydrates:
Sugars and starches
Organic compound composed of carbon, hydrogen, and oxygen
Serve as the structural framework of plants; lactose is the only animal source
Easy to produce and store
Most abundant and least expensive source of calories in the world (assessable,
inexpensive)
,Classification and Metabolism:
Classified as simple sugars (monosaccharide and disaccharide) or complex sugars
(polysaccharide)
Easily digested; 90% of carb. intake is digest (percentage decreases as fiber intake
increases)
Converted to glucose for transport through the blood or for use as energy
Glucose burns completely and efficiently without end products to excrete
Cells oxidize glucose to provide, energy, carbon dioxide, and water
Functions and RDA:
Provide 4 calories per gram (except for indigestible fiber)
Recommended that carbs. provide 45%-60% of total calories for adults
Sources of carbs.: whole grain breads, baked potatoes, brown rice, and other plant
food
Protein:
Required for the formation of all body structures
genes
enzymes
muscle
bone matrix
skin
blood
Classification and Metabolism:
Dietary protein may be labeled based on their amino acid composition:
Complete (high quality) protein such as eggs, dairy products, meats (animal products)
Incomplete (low quality) protein such as grains, legumes, vegetables (plant products)
Broken down into amino acids particles by pancreatic enzymes in the small
intestine
Absorbed through the internal mucosa to be transported to the liver
Liver recombines the amino acids into new protein or release them into the
blood stream for use in protein synthesis by tissue and cells
Excess amino acids are converted to fatty acids, ketone bodies, or glucose and
stored as metabolic fuel
Protein tissues are in a constant state of flux. Tissues are continuously being
broken down (catabolism) and replaced (anabolism).
Functions and RDA:
Major function is to maintain body tissues that break down from normal wear
and tear to support the growth of the new tissue.
Nitrogen remaining after protein is metabolized is excreted through the kidneys
which burdens them
Excess is converted and stored as fat
RDA for adults is 0.8 g/kg of body weight, 10%-35% total caloric intake
, Fats (Lipids):
Insoluble in water, but soluble in alcohol
Composed of carbon, hydrogen, and oxygen
95% of lipids in diet are triglycerides (predominate form of fat in food and the
major storage form of fat in the body)
Compound lipids (phospholipids) and derived lipids (cholesterol) make up the
remaining of the lipids ingested.
Classification and Metabolism:
Contains a mixture of saturated and unsaturated fatty acids
Saturated fats:
o Contains more hydrogen
o Most animal fats
o Solid consistency at room temp.
o Raise serum cholesterol levels.
Unsaturated fats:
o Vegetable fats (avocado)
o Remain liquid at room temp.
o Referred to as oils
o Lower serum cholesterol levels
Hydrogenated liquid oils become trans fat
o raises serum cholesterol
Cholesterol is a fat-like substance found only in animal products
o Important component of cell membranes
o Abundant in brain cells and nerve cells
o Used to synthesize bile acids
o Precursor of steroid hormones and Vitamin D
o High serum cholesterol is associated with an increased risk for
atherosclerosis
Digestion occurs in the small intestine
Recommended and RDA:
Most concentrated source of energy in the diet, 9 calories for each gram
Aids in absorption of fat-soluble vitamins
Provides insulation, structure, and temp. control
RDA for saturated and trans fats is less than 10% of calories per day
Body Regulating Nutrients:
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