Chapter 19
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| Nutrient | Is a chemical compound or element necessary for good health that is found in food |
| Essential nutrients | Are nutrients that the body cannot make in the amounts essential for good health: therefore it is necessary to obtain these nutrients through the diet or from another source |
| Kilocalories(kcal) | Is a measurement of energy, much as a pound is a measurement of weight |
| Dietary reference intake (DRI) | Refers to a set of nutrient-based values for evaluating and planning diets |
| What is the purpose of DRIs | To help individuals optimize their health, prevent disease, and avoid consuming to much nutrient |
| What does the colored areas on the my plate show or mean | She how much you should eat from the food groups |
| What are the names of the food plate | Fruit, vegetables, grains, protein, diary |
| Nurses use have basic knowledge of what in promoting nutrition | Basic knowledge of nutrition & help patients understand the importance of their diets to encourage compliance |
| Along with the my plate the USDA also suggest what | Balance calories by reducing portions, increase intake of fruits, vegetables, and whole grains; and reduce the amount of sodium and sugary foods in the diet |
| What must nurses always consider with nutrition | The patients nutritional state and evaluate the patients nutritional history to plan quality patient care |
| What is good nutrition | Essential for optimal health throughout all stages of life |
| What are the six classes of essential nutrients | Carbohydrates, fats, proteins, vitamins, minerals, and water |
| Three major functions of nutrient include | Providing energy, building and repairing tissues, regulating body processes |
| Metabolism | Is the combination of all chemical process that takes place in living organisms |
| What are the two important facts researchers have found that the body uses nutrients | Individual nutrients have many functions on the body; no nutrients work alone |
| CHO (carbohydrates) | Are organic compounds containing carbon, hydrogen, and oxygen |
| What's the main function of carbohydrates | To provide energy |
| What are carbohydrates made up of | Monosaccharides and disaccharide |
| Monosaccharides only have | One unit of sugar |
| Disaccharide are made up of | Two sugar units bonded together |
| Complex carbohydrates are made up of what | Long chains of glucose (sugar) units |
| The three types of complex carbohydrates are | Starch, glycogen, and dietary fiber |
| Glycogen (also called animal starch) | Is stored from carbohydrates; made from simple sugars and stored in the liver and muscles and used when the glucose level is low |
| Dietary fiber | Refers to food that humans cannot break down (digest) |
| What does insoluble fiber do | Softens stool, speeds transition of foods through the digestive tract, and reduces pressure in the colon |
| Water soluble fiber helps what | Lower cholesterol levels and reduces the risk of cardiovascular disease |
| Digestion of carbohydrates begin | In the mouth with mechanical digestion; chewing of food into small pieces s it can be swallowed |
| All carbohydrates are broken down where | In the digestive tract into monosaccharides before they are absorbed and eventually converted into glucose |
| Lipids | Are organic substances of a fatty nature that are insoluble in water and are necessary for good health |
| Satiety | A feeling of fullness and satisfaction from food |
| Fast is also a component of what | All cell membranes |
| Saturated fatty acids | Chemical bounds are filled with completely or saturated with hydrogen ( generally of animal origin and are solid at room temperature) |
| Unsaturated fatty acids | Has one ore more places on its chemical chain in which hydrogen is missing |
| Hydrogenation | Is a process in which hydrogen is added to a aft of vegetable origin (unsaturated) to make it more saturated or solid |
| Trans fatty acids | Are unsaturated fatty acids that have been completely hydrogenated |
| Cholesterol | A lipid belonging to a class of chemical substances called sterols |
| Cholesterol is a building block for | Cell membranes and hormones such as estrogen and testosterone |
| What needs to happen for fat to be digested | Must be emulsified, or broken into smaller globules |
| Lipoproteins | Are molecules made of of lipids surrounding by protein |
| What are the four types of lipoproteins | Chlymicrons, high-density lipoprotein (HDLs), low-density lipoprotein (LDLs) and very low-density lipoproteins (VLDLs) |
| What does cholesterols found in LDLs increase | The risk of atherosclerosis by contributing to plaque build up on the artery wall |
| Protein provides | The building blocks for blood and bone and they are the structural part of every cell |
| The human body contains thousands of different protein which are | Essential for tissue growth, repair and wound healing |
| The plasma protein aid in | Fluid balance within the body |
| Hemoglobins | A protein in the red blood cells that carries oxygen throughout the body |
| Amino acids | Are the building block of protein |
| A complete protein | Is one that contains all nine essential amino acids in sufficient quantity and ratio for the body's needs |
| Complete protein are generally of animal origin are found in foods such as | Meat, poultry, fish, milk, cheese, eggs, and soy products |
| Incomplete proteins | Are those that are lacking one or more of the essential amino acids |
| Incomplete proteins are of plant origin are found in | Grains, legumes, nuts, seeds, |
| Vegan | Excludes all animal products, and more planning is required to obtain sufficient protein |
| Strict vegetarian also need to include a reliable source of | Vitamin B12 in the diet, because vitamin B12 is found exclusively in animal foods |
| Nitrogen balance | Is achieved when the amount of nitrogen(protein) taken is equal to the amount of nitrogen excreted in the urine |
| Catabolism | Insufficient protein is being taken in and the body is breaking down more tissue that its building |
| Prolonged negative nitrogen balance | Eventually can cause atrophy of muscles, as well as poor functioning of all body systems |
| What the two types of PEM (protein energy malnutrition) | Marasmus and kwashiorkor |
| Marasmus | Is a protein deficiency; it involves deficiency of protein as well as all other energy-providing foods; a chronic condition characterized by wasting of body tissue |
| Kwashiorkor | A result of severe protein restriction in the presence of calories |
| Vitamins | Organic compounds that are harmful essential in small quantities for normal metabolism and for the growth and maintenance of the body |
| Excessive intake of of fat soluble vitamins especially A and D | Can lead to toxicity and death |
| Pernicious anemia | A progressive microcytic megaloblastic anemia |
| Nutrient-dense foods | Foods that contain large amounts of nutrients in relation to kilocalories |
| What. is the current recommendation to delay or prevent disease | Eating more fruit and vegetables |
| Vitamin c contributes to the healing of | Wounds, burns, fractures; it serves as an antioxidant; and is necessary for adrenal gland function |
| A deficiency of vitamin c can result in | Bleeding in the bones and joints, easy bone fracture, poor wound healing, and anemia |
| Of all the B-complex vitamins there are three especially important | Niacin-B3, folic acid-B9, cyanocobalamin-B12 |
| Why is Niacin (B3) important | In the production of energy from glucose and is involved in the repair of DNA |
| How can you obtain B3 | Eating meat, poultry, fish, peanuts or enriched whole grain bread and cereal |
| What is B9( folic acid) used for | Formation of DNA and proper cell division |
| How is B9(folic acid) obtained | Folic acid is the synthetic for of the vitamin; folate is water soluble that is found naturally in foods such as spinach, lentils, and garbanzo beans |
| What is vitamin B12 (cyanocobalamin) used for | Plays an essential part in the production of hemoglobin and myelin |
| Minerals | Inorganic and are single elements rather than compound similar to vitamins they help regulate bodily functions without providing energy and are essential to good health |
| How are minerals classified | Major & trace |
| Major minerals | Are those needed in amounts greater than 100mg/day |
| Major minerals include | Calcium, phosphorus, magnesium, sulfur, sodium, potassium, and chloride |
| Trace minerals | Are those needed in much smaller amounts less than 100mg/day |
| Trace minerals include | Iron, zinc, iodine, selenium, cooper, manganese, fluoride, chromium, and molybdenum |
| Other trace minerals thought to be essential but less known include | Arsenic, boron, nickel, silicon |
| Calcium function | Formation and maintenance of bones and teeth, blood, clotting, nerve conduction, muscle contraction |
| Calcium deficiency | Osteoporosis; weak, and more porous bones, stunted growth in children |
| Chloride function | Fluid and acid-base balance |
| Chloride deficiency | Metabolic alkalosis (defined as elevation of the body's pH above 7.45) |
| Chromium function | Maintenance of normal glucose metabolism |
| Calcium food source | Milk, cheese, milk products, green leafy vegetables, broccoli, legumes, fish with bones, fortified cereals |
| Chloride food source | Salt, processed foods, water supply |
| Chromium food source | Whole grains, liver, nuts, cheese |
| Chromium deficiency | Impaired glucose tolerance, diabetes- like symptoms, |
| Cooper food source | Organ meats, seafood, nuts, seeds, whole grain, cocoa |
| Cooper function | Necessary for utilization of iron |
| Cooper deficiency | Anemia, vascular skeletal problems |
| Fluoride food source | Water supply, plants grown in fluoride-rich soil |
| Fluoride functions | Increase tooth resistance to decay, stimulates bone formation |
| Fluoride deficiency | Increased susceptibility to tooth decay |
| Iodine food source | Iodized salt, seafood, plants grown in iodine-rich soil |
| Iodine functions | Part of thyroxin, which helps regulate metabolism, growth, and development |
| Iodine deficiency | Goiter: enlarged thyroid gland, weight gain, skin and hair change Cretinism: mental and physical retardation of fetus |
| Iron food source | Clams, liver, oysters, meat poultry, fish, legumes, whole and enriched grains, fortified cereals |
| Iron functions | Part of hemoglobin and myoglobin; necessary for oxygen transport and use in the body; part of some enzymes; energy metabolism |
| Iron deficiency | Microcytic: hypochromic anemia: fatigue, weakness, headache, apathy, pale skin, decreased immune function children: reduce attention span, decreased ability to learn |