Nutrition PDF

I. Food Guides a. MyPlate i. b. 5-a-day ii. First government and \_\_\_\_\_\_\_\_\_partnership iii. Designed to increase consumption of fruits and vegetables to at least 5 servings per day iv. Fruits & Veggies -- More Matters is a nation...

I. Food Guides a. MyPlate i. b. 5-a-day ii. First government and \_\_\_\_\_\_\_\_\_partnership iii. Designed to increase consumption of fruits and vegetables to at least 5 servings per day iv. Fruits & Veggies -- More Matters is a national public health initiative from Produce for Better Health Foundation and Centers for Disease Control and Prevention (CDC) to increase the consumption of fruits and vegetables. This new campaign takes the place of the 5 A Day program to reflect new dietary guidelines, which recommends more than 5 servings of fruits and vegetables for some Americans. v. Evidence shows there are significant health benefits to getting at least five 80g portions of a variety of fruit and vegetables every day. That\'s five portions of fruit and veg in total, not five portions of each. vi. The 5 A DAY campaign is based on advice from the World Health Organization, which recommends eating a minimum of 400g of fruit and vegetables a day to lower the risk of serious health problems, such as heart disease, stroke and some cancers. vii. To get the most out of your 5 A DAY, your five portions should include a variety of fruit and vegetables. This is because different fruits and vegetables contain different combinations of fiber, vitamins, minerals and other nutrients. viii. Almost all fruit and vegetables count towards your 5 A DAY. They can be fresh, frozen, canned, dried or juiced. Potatoes, yams and cassava don\'t count, because they mainly contribute starch to the diet. c. Exchange lists ix. Developed for \_\_\_\_\_\_\_\_\_- foods are clustered into categories that all have about the same amount of carbohydrates and calories per serving. x. Helps control the amount of CHO xi. Some people find exchange list method too rigid and hard to follow when eating foods that don\'t fall inside exchange categories (for example, mixed dishes or dessert). Exchange lists have fallen out of favor by many dietitians. Other methods, including carb counting and the plate method have become more popular, as they are seen to offer more flexibility for food choices. II. Connecting Nutrition to Health d. \_\_\_\_\_\_\_\_\_\_performance---dependent on quality and quantity e. Intellectual function---relies on nutrition for well-functioning brain and CNS f. Emotional well-being---emotions harder to control when eating habits are \_\_\_\_\_\_\_\_\_\_ g. Social health promoted through family meals, holiday gatherings h. Spiritual aspects are affected by dietary laws and restrictions III. Promoting Health Through Nutrition i. Decrease\_\_\_\_\_\_\_\_\_ consumption j. Decrease fat consumption k. Reduce iron deficiency l. Reduce \_\_\_\_\_\_\_\_\_\_\_ m. Increase physical activity n. Increase breastfeeding o. Increase dietary fiber p. Increase healthy food choices in restaurants q. Increase\_\_\_\_\_\_\_\_\_\_ in high risk groups IV. Assessing Nutritional Health r. Physical exam s. Biochemical (blood & urine) t. Anthropometric measurements (ht/wt, circumference) u. Dietary assessment tools xii. 24 hr recall xiii. Food record xiv. Diet history xv. None are completely \_\_\_\_\_\_\_\_\_\_ V. Essential Nutrients v. Essential nutrients are nutrients the body\_\_\_\_\_\_\_\_\_\_ make in the amounts essential for good health, therefore they must be in the diet. w. Include: xvi. Carbohydrates xvii. Fats xviii. Proteins xix. Water xx. Vitamins xxi. Minerals x. Functions: xxii. Energy (kilocalorie/kcal) 1. kilocalorie (kcal) is a measurement of \_\_\_\_\_\_\_\_\_ 2. If a food has a certain number of kilocalories, it will provide that amount of energy. xxiii. Build/Repair tissue xxiv. Regulate body processes xxv. Carbohydrates, Protein, Fats VI. Carbohydrates y. Functions: xxvi. Provide \_\_\_\_\_\_\_\_\_\_ xxvii. Spare protein from being used as energy source z. Key Points: xxviii. \_\_\_\_\_\_\_\_\_ is the form used by cells 3. Stored as glycogen in liver & muscles, once glycogen stores are full it is stored as adipose tissue 4. \_\_\_\_\_\_\_\_\_\_\_needs a constant source of glucose xxix. 45-65% of daily calories from CHO a. Classes xxx. Simple Carbs 5. Simple Sugars a. Monosaccharides b. Disaccharides xxxi. Complex Carbs 6. \_\_\_\_\_\_\_\_\_\_\_\_ c. Starches d. Fiber e. Glycogen b. Sources xxxii. Simple 7. Fruits 8. Milk 9. Honey 10. Sugar 11. Syrups xxxiii. Complex 12. \_\_\_\_\_\_\_\_\_\_\_ products f. Breads/Crackers g. Pasta 13. Vegetables h. Corn i. Potatoes c. Digestion & absorption xxxiv. Mechanical: \_\_\_\_\_\_\_\_\_&\_\_\_\_\_\_\_\_\_ xxxv. Chemical: pancreatic enzymes & intestinal wall enzymes in the small intestine xxxvi. Absorbed & converted to glucose with exception of\_\_\_\_\_\_\_\_\_ d. Health Concerns xxxvii. Nutrient displacement xxxviii. \_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ e. Substitutes xxxix. Splenda xl. Aspartame VII. Fats (LIPIDS) f. Functions: xli. Satiety xlii. Adds flavor/aroma xliii. Nerve impulse transmission xliv. Provide fat soluble\_\_\_\_\_\_\_\_\_ g. Key Points: xlv. Insoluble in \_\_\_\_\_\_\_\_\_ xlvi. Adipose tissue is the \_\_\_\_\_\_\_\_\_\_ form xlvii. 25-35% of daily calories from fats xlviii. Classes: 14. Saturated Fatty Acids j. Bonds are saturated with \_\_\_\_\_\_\_\_\_\_ k. Animal Origin l. \_\_\_\_\_\_\_\_\_\_ at room temp m. Increase cholesterol/atherosclerosis 15. Unsaturated Fatty Acids n. Bonds have hydrogen missing i. Monosaturated or polysaturated o. \_\_\_\_\_\_\_\_\_ Origin p. \_\_\_\_\_\_\_\_\_ at room temp q. Blood cholesterol lowering effect r. Omega 3- can interfere with \_\_\_\_\_\_\_\_\_\_\_ ii. Deep water fish, tuna, salmon, sardines 16. Trans-Fatty Acids s. Vary slightly from naturally occurring unsaturated fatty acids t. Produced during\_\_\_\_\_\_\_\_\_ u. Sources: partially hydrogenated vegetable oils v. Increase blood cholesterol levels, not as much as saturated fats 17. Cholesterol w. Provides no \_\_\_\_\_\_\_\_\_ x. It is synthesized in the liver y. Excessive amounts deposited in the arteries z. Sources: foods of animal origin; highest in organ meats & egg yolks a. No more than 300 mg cholesterol/day xlix. Digestion & Absorption 18. Must be emulsified by \_\_\_\_\_\_\_\_\_\_(bile is secreted by the liver & stored in the gallbladder) b. Dispensed into duodenum (small intestine) iii. Once emulsified, can be broken down & absorbed l. Health Concerns 19. CAD- coronary artery disease 20. Cancer 21. NIDDM- non insulin dependent diabetes mellitus 22. HTN- hypertension li. Substitutes 23. Simplesse 24. Olestra VIII. Proteins h. Functions: lii. Tissue growth & repair liii. \_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_ i. Key Points: liv. DRI 0.8 gm/kg body weight/day lv. Require more during periods of \_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_ lvi. No more than 10-35% of daily calories lvii. Contain nitrogen whereas CHO and Fats do not lviii. Composed of smaller units: \_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ lix. 22;\_\_\_\_\_\_\_\_\_\_ are essential (must be obtained from diet) j. Classes lx. Complete proteins 25. Contains all 9 essential amino acids 26. \_\_\_\_\_\_\_\_\_origin- meat, poultry, fish, milk, cheese, eggs, soy lxi. \_\_\_\_\_\_\_\_\_\_proteins 27. Lacking in1 or more essential amino acids 28. Plant origin- grain, legume, nuts, seeds k. Digestion lxii. Mechanical- \_\_\_\_\_\_\_\_\_ lxiii. Chemical- Pepsin in the stomach; majority trypsin & chymotrypsin in \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ lxiv. Metabolism- by the liver thru deamination 29. Splits amino acids into \_\_\_\_\_\_\_\_\_(waste) & keto acid (energy) lxv. Absorption 30. Small intestine lxvi. Health Concerns 31. Vegetarian Diets c. Variations d. Lactovegetarian iv. Fruits, vegetables, grains, milk, dairy e. Lacto-ovo-vegetarian v. Also includes \_\_\_\_\_\_\_\_\_ f. Vegan vi. Soy products, \_\_\_\_\_\_\_\_\_must be added l. Protein kilocalorie malnutrition lxvii. Lack of kilocalories or protein- body breaks down its own protein stores for energy lxviii. Kwashiorkor 32. Protein \_\_\_\_\_\_\_\_\_\_malnutrition in the presence of kilocalories 33. Edema occurs because protein levels in the body are so low that protein is not available to maintain adequate water balance in the cells, & fluid accumulates unevenly. They have muscle weakness & poor growth & swollen belly & full cheeks caused by water retention. lxix. Marasmus 34. Protein & \_\_\_\_\_\_\_\_\_ malnutrition 35. Emaciation, extremely thin: skin hanging on the skeletal bones, fat stores & muscle mass used for energy. Permanent brain damage if it occurs between the ages of 6-18 months. Children with this won't grow. IX. Vitamins and Minerals m. Vitamins lxx. Functions: 36. Build tissue 37. \_\_\_\_\_\_\_\_\_ for chemical reactions lxxi. Key Points 38. Can't be manufactured by body; except Vitamin\_\_\_\_\_\_\_\_\_ 39. Overconsumption leads to toxicity 40. Best source is diet 41. \_\_\_\_\_\_\_\_\_ by heat, light, & air exposure g. Cook as little as possible with the least amount of water lxxii. Water Soluble Vitamins 42. Key Points h. Consist of B Vitamins & Vitamin C i. Not \_\_\_\_\_\_\_\_\_in the body vii. Excess excreted in the urine 43. Vitamin C---Ascorbic Acid j. Functions viii. Tissue building ix. Absorption of\_\_\_\_\_\_\_\_\_ x. Wound healing k. Sources xi. Citrus fruits, tomatoes, cabbage, strawberries, broccoli l. Deficiency disease xii. Scurvy 1. Easy \_\_\_\_\_\_\_\_\_, pinpoint hemorrhages, poor wound healing 44. Vitamin B1-Thiamine m. Functions xiii. Normal \_\_\_\_\_\_\_\_\_ xiv. CHO metabolism xv. Normal function of heart, nerves, muscles n. Sources xvi. Lean pork, potatoes with skin, whole/enriched grain, legumes, seeds, nuts o. Deficiency disease xvii. \_\_\_\_\_\_\_\_\_\_- major vitamin deficiency xviii. BeriBeri 2. Nerve damage, heart failure, fatigue 45. Vitamin B3---Niacin p. Functions xix. Normal growth xx. Healthy \_\_\_\_\_\_\_\_\_ xxi. Normal activity of stomach, intestines, nervous system q. Sources xxii. Some can be made by body from \_\_\_\_\_\_\_\_\_ xxiii. Meat, poultry, fish, legumes, enriched grains, milk r. Deficiency disease xxiv. Pellagra 3. Dermatitis, diarrhea, dementia 46. Folate---Folic Acid s. Functions xxv. \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_growth & development xxvi. Prevention of neural tube defects xxvii. Part of DNA t. Sources xxviii. Green leafy veges, liver, legumes, foods containing \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ u. Deficiency disease xxix. \_\_\_\_\_\_\_\_\_\_anemia 4. Anemia is a condition characterized by the low levels of circulating, red blood cells. Megaloblastic anemia is a condition in which the bone marrow produces unusually large, structurally abnormal, immature red blood cells (megaloblasts). 5. A deficiency in healthy, fully-matured red blood cells can result in fatigue, paleness of the skin (pallor), lightheadedness and additional findings. Megaloblastic anemia has several different causes - deficiencies of either cobalamin (vitamin B12) or folate (vitamin B9) are the two most common causes. 47. B12---Cobalamin v. Functions xxx. \_\_\_\_\_\_\_\_\_\_portion of hemoglobin xxxi. Folate transport & storage w. Key Point xxxii. Must have \_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_produced in stomach) to absorb B12 from GI 6. Inadequate intrinsic factor or amounts of b12 can cause pernicious anemia. x. Sources xxxiii. Animal origin y. Deficiency disease xxxiv. Pernicious anemia 7. Gastric bypass, \_\_\_\_\_\_\_\_\_\_ lxxiii. Fat Soluble Vitamins 48. Key Points z. Include Vitamins K, A, D, E a. Can be\_\_\_\_\_\_\_\_\_ by the body xxxv. Levels can become toxic 49. Vitamin A---retinol b. Functions xxxvi. Allows adjustment of \_\_\_\_\_\_\_\_\_ to changes in light xxxvii. Tissue strength xxxviii. Growth of skeletal & soft tissues c. Key points xxxix. 90% stored in\_\_\_\_\_\_\_\_\_ xl. Unstable in heat xli. Beta carotene is a precursor to \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ d. Sources xlii. Fish liver oils, liver, egg yolks, green leafy veges, yellow veges, animal fat: whole milk, butter e. Deficiency disease xliii. \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ xliv. Xerosis 8. Itching, inflamed eyes f. Toxicity xlv. Joint pain, jaundice, orange hue to skin 50. Vitamin D g. Functions xlvi. Absorption of calcium/phosphorous xlvii. \_\_\_\_\_\_\_\_\_&\_\_\_\_\_\_\_\_\_ strength h. Key points xlviii. Body can make some via skin exposed to \_\_\_\_\_\_\_\_\_\_ i. Sources xlix. Fortified milk, butter/margarine, yeast, fish liver oil, egg yolk j. Deficiency disease l. Rickets (children) 9. Softening and weakening of the \_\_\_\_\_\_\_\_\_ widening or abnormally shaped metaphysis (most actively growing part of the bone below the growth plate), obvious bowing of the femurs, osteopenia (bones which are not as dense, a sign of decreased mineralization), rib flaring (rachitic rosary), multiple fractures at different healing stages li. Osteomalacia 10. Weakening of the bones, problems with bone formation or with the bone building process cause osteomalacia. lii. Osteoporosis 11. Weakening of living bone that has already been \_\_\_\_\_\_\_\_\_ and is being remodeled k. Toxicity liii. Hypercalcemia 12. Decreased appetite, constipation, twitches, weakness, pain in your bones, fractures, depression, memory loss, and irritability, calcification of soft tissues liv. Hypercalciuria 13. Excessive excretion of \_\_\_\_\_\_\_\_\_ in the urine 14. About 80 percent of people who have kidney stones (Nephrolithiasis) or bladder stones (Urolithiasis) have HYPERcalciuria. 51. Vitamin E---Tocopherol l. Functions lv. Antioxidant lvi. Maintains \_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ integrity m. Sources lvii. Vegetable oils, milk, eggs, green leafy veges, whole grains, seeds, nuts n. Deficiency lviii. Hemolytic anemia 15. Red blood cells are destroyed and removed from the bloodstream before their normal lifespan is over lix. Disruption of the \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ o. Toxicity---none known 52. Vitamin K p. Functions lx. Main- blood\_\_\_\_\_\_\_\_\_ lxi. Bone development q. Key points lxii. Need \_\_\_\_\_\_\_\_\_to absorb from diet lxiii. Sensitive to light lxiv. May alter the effects of anticoagulation drugs r. Sources lxv. Can be synthesized from normal GI flora lxvi. Green leafy vege, beef, pork, chicken, liver s. Deficiency lxvii. Hemorrhage t. Toxicity lxviii. Only during therapeutic administration lxxiv. Factors Influencing Need for Supplemental Vitamins 53. Life cycle needs 54. Lifestyle choices u. BCP (birth control pills)- Niacin, Vit C v. \_\_\_\_\_\_\_\_\_\_- Vit C w. Alcoholism- Vit B1 x. Caffeine- Water Soluble Vit y. Restricted diets lxix. \ need during growth & lactation 18. Women need more than men lxxii. Need \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_ to absorb it from the diet u. Food Sources: lxxiii. Iron fortified cereals, dried beans/peas, dried fruit, green leafy veges, lean red meat, molasses, organ meat v. Deficiency lxxiv. Iron deficiency anemia 19. Fatigue, weakness, \_\_\_\_\_\_\_\_\_skin w. Toxicity lxxv. Hemosiderosis 20. Deposits in the \_\_\_\_\_\_\_\_\_ 21. Liver & heart damage, diabetes 22. Constipation 61. Iodine x. Functions lxxvi. Part of \_\_\_\_\_\_\_\_\_ 23. Helps regulate metabolism, growth & development y. Sources lxxvii. Iodized salt, seafood, plants grown in iodine rich soil z. Deficiencies lxxviii. \_\_\_\_\_\_\_\_\_\_- enlarged thyroid gland, weight gain, skin & hair changes lxxix. Cretinism- mental & physical retardation of \_\_\_\_\_\_\_\_\_ a. Toxicity lxxx. Enlarged thyroid gland 62. Fluoride b. Functions lxxxi. \> resistance to \_\_\_\_\_\_\_\_\_decay lxxxii. Stimulates new bone formation c. Sources lxxxiii. Water supply, plants grown in fluoride rich soil d. Deficiency lxxxiv. \> susceptibility to tooth decay e. Toxicity lxxxv. Fluorosis 24. \_\_\_\_\_\_\_\_\_ tooth enamel, altered bone health X. Hospital Nutrition o. Nutritional Risk of Hospitalization lxxvii. Away from home---hospital food lxxviii. Bedrest 63. Disturbs\_\_\_\_\_\_\_\_ balance, impairs skin, decreases gastric secretions lxxix. Latrogenic malnutrition 64. \_\_\_\_\_\_\_\_\_\_effect of treatment or diagnostic procedure preparation. p. Hospital Diets lxxx. Clear liquids 65. Anything that would be liquid & \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_ at room temp f. Tea g. Broth h. Jello i. Popsicles j. Water 66. Not nutritionally sound 67. No residue k. \_\_\_\_\_\_\_\_\_the GI tract lxxxi. Full liquids 68. Anything on clear liquid plus: l. \_\_\_\_\_\_\_\_\_\_soups m. Cooked refined cereals (Cream of Wheat) n. Milk o. Ice cream 69. \_\_\_\_\_\_\_\_\_\_ diet from clear liquids 70. Used for surgery or injury to face and for difficulty swallowing 71. Provides no residue lxxxii. Soft---nutritionally adequate, except for\_\_\_\_\_\_\_\_\_; easily chewed, swallowed; useful for dysphagia clients or those with no teeth lxxxiii. Pureed---similar to\_\_\_\_\_\_\_\_\_ but consistency is smoother; butter, gravies, sugar, or honey added to increase caloric density lxxxiv. DAT---diet as tolerated; common after surgery lxxxv. Regular---also called house diet; \_\_\_\_\_\_\_\_\_ goes q. Nutritional Support lxxxvi. Parenteral 72. Hyperalimentation p. \_\_\_\_\_\_\_\_\_ IV 73. TPN---total parenteral nutrition q. Hypertonic solution into large \_\_\_\_\_\_\_\_ vein r. Complications: hyperglycemia, sepsis, air embolism, pneumothorax s. Interventions: daily wt, accu checks, I/O, breath sounds, pulse ox, IV site, VS, lab 74. Used when client cannot take anything or enough by way of the GI tract 75. Components are based on \_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_ lxxxvii. Enteral 76. Oral 77. \_\_\_\_\_\_\_\_ Feedings t. Admin of nutritionally balanced liquefied foods or formula through a tube inserted into the stomach. u. Unable to chew or swallow; no appetite; refuses to \_\_\_\_\_\_\_\_ v. All or part of the GI tract must \_\_\_\_\_\_\_\_\_\_\_\_ w. Routes lxxxvi. NG---highest risk for \_\_\_\_\_\_\_\_\_ lxxxvii. Gastrostomy---risk for aspiration; most common type lxxxviii. Jejunostomy---least risk for aspiration x. Methods of Administration lxxxix. \_\_\_\_\_\_\_\_\_\_- specific amount at specified times; more manageable for the client, but increases aspiration risk xc. Continuous- uses a pump set at an ordered rate; runs continuously; less risk of aspiration; ties client to a pump y. Formulas xci. Elemental---nutrients already \_\_\_\_\_\_\_\_\_down; just need to be absorbed xcii. Polymeric---nutrients are intact; must have a \_\_\_\_\_\_\_\_\_\_GI system xciii. Specialty---designed to meet the needs of a specific disease z. Tube feeding Interventions xciv. Change feeding bag and tubing \_\_\_\_\_\_\_\_ xcv. Keep container closed xcvi. Check patency/placement of tube; check \_\_\_\_\_\_\_\_\_before feeding/meds/flushing xcvii. \_\_\_\_\_\_\_\_before and after medications or bolus feedings xcviii. Keep head of bed \_\_\_\_\_\_\_\_\_ xcix. Monitor for therapeutic effects c. Monitor for adverse effects a. Tube Feeding Complications ci. \_\_\_\_\_\_\_\_\_\_-major cii. Obstruction of feeding tube ciii. \_\_\_\_\_\_\_\_\_-major civ. Fluid overload