| The sum of all processes involved in taking in nutrients and using them to maintain body tissue and provide energy | Nutrition |
| Benefits of good nutrition | Healthier Body and Mind, Greater Vitality and Energy, and Greater Resistance to Disease |
| Duties of the Nurse in Promoting Good Nutrition | Assisting in eating, recording intake, observing for signs of poor nutrition, and communicating dietary concerns to other involved health care team members |
| Evolution of Nutritional Guidelines | Began as Farmers bullentin over 100 years ago. The evolved to Basic 7, Basic Four, Food Guide Pyramid, MyPyramid and currently MyPlate |
| Who is responsible for developing MyPlate?When | US Department of Agriculture, 2011 |
| Purpose of MyPlate | To Promote proper portioning of food groups, and reduce the amount of sodium and sugar in the diet |
| What are the Dietary Guidelines for Americans | Guidelines which focuses on healthy eating patterns as a whole rather than on individual nutrients |
| What is the emphasis of Dietary Guidelines for America | Balancing calories with activity to manage weight; consuming a variety of fruits, vegetables and whole grains; Increasing fat free or low-fat dairy, lean meats and seafood. |
| According to the USDA consumption of what should be limited? | Sodium, Saturated Fat, Trans Fat, Cholesterol, Added Sugars and Refined Grains |
| Dietary Reference Intake | DRI |
| Define DRI's? | Refers to a set of nutrient-based values for evaluating and planning diets |
| Recommended Dietary Allowances | RDA |
| 5 Dietary Guidelines for America | 1)Follow a healthy eating pattern across the lifespan
2)Focus on variety, nutrient density, and amount
3)Limit calories for added sugars and saturated fats and reduce sodium intake
4)Shift to healthier food and beverage choices
5)Support healthy eating patterns for all |
| According to the Dietary Guidelines for America what entails a healthy eating pattern | -A variety of vegetables(Dark Green, Red and Orange, Legumes, Starches etc)
-Fruits(Especially whole fruits)
-Grains(At least half of which are whole grains)
-Fat-Free or low-fat dairy(Milk, yogurt, cheese and/or fortified soy beverages)
-A variety of proteins(seafood, lean meats, poultry, eggs, legumes, nuts, seeds and soy products |
| According to the Dietary Guidelines for America, a healthy eating pattern limits consumption of: | -Less than 10% of calories per day from added sugars
-Less than 10% of calories per day from saturated fats
-Less than 2300mg per day of sodium
-Alcohol consumption limited to 1 drink per day for women and 2 drinks per day from men |
| Nutrients | a chemical compound or element necessary for good health that is found in food |
| Essential Nutrients | Nutrients that the body cannot make in the amounts essential for good health |
| 6 classes of essential nutrients | Carbohydrates, fats, proteins, vitamins, minerals and water |
| (3) major functions of nutrients | Providing Energy, Building and Repairing Tissue and Regulating Body Processes |
| (3) Essential Nutrients that provide energy | Carbohydrates, Fats and Proteins |
| How many calories of energy are provided by carbohydrates and proteins? | 4kcal/g |
| How many calories of energy are provided by fats? | 9 kcal/g |
| Caloric Distribution | Recommended ratio of calories from carbs fats and protein. 45%-65% from carbohydrates, 20%-35% from fat and 10%-35% from protein |
| What nutrient play the largest role in tissue building and repair? | Protein |
| What are some nutrients that play a role in tissue building and repair and their roles? | Amino Acids found in protein are used in tissue building and repair, Calcium and Phosphorous are necessary to bone structure, Iron makes up a large part of hemoglobin in RBC and Fat also plays a role in tissue building an repair as it is found in all cell walls |
| Metabolism | Combination of all chemical processes that take place in a living organism |
| How are nutrients used to regulate body processes? | Carbohydrates must be present for fats to be used correctly and completely, B vitamins are necessary for the body to derive energy from foods, Water is integral to almost all chemical reactions in the body |
| Two key characteristics of nutrients | 1)Individual nutrients have many functions in the body
2) No nutrient works alone |
| When is greater nutrition necessary? | During times of great growth(Pregnancy, infancy and adolescents) and when ill or under great stress |
| What should be avoided during pregnancy? | alcohol, smoking, caffeine |
| How does the DRI change during pregnancy and lactation? | Pregnant women should increase caloric intake by 300kcal/day in 1st trimester, 340kcal/day 2nd trimester and 450-500kcal/day in 3rd trimester. They should be nutrient dense foods. |
| What is the optimal weight gain in pregnancy? | If underweight 28-40 pounds
If average weight 25-35 pounds
If Overweight 15-25 pounds |
| Nursing Interventions for morning sickness | Allow time after eating before lying down to prevent epigastric distress
Avoid high-fat or fried foods in excess
Avoid letting stomach become empty
Consume 5-6 small meals a day(liquids before or after to avoid feeling too full
Drink plenty of fluids
Limit consumption of foods with strong odor
Eat soda crackers or other dry grains before getting in bed |
| Potential risks during pregnancy | Hypertensive disorders of pregnancy(chronic hypertension, preeclampsia, eclampsia and gestational hypertension), Gestational diabetes, Anemia |
| DRI in lactation | 500kcal/day more than prepregnancy intake |
| How does weight change from birth to 1 year of age? | It doubles at 6 months and triples at 1 year |
| How should diet be treated during first year of life? | Breast milk or iron fortified infant formula during initial 4-6 months
At 4-6 months introduction to iron-fortified rice cereal is permitted at a few teaspoons and increased gradually
Fruits are added next, then vegetables and then meats. Single ingredient foods introduced at weekly intervals to help detect food related allergies. |
| What should never be given to infants younger than 12 months old?Why? | Honey as it may cause botulism |
| At what age should a child's digestive tract be ready for normal diet? | 3 |
| What factors may contribute to adolescents making healthy dietary decisions | contribution to skin appearance and health, Strength for athletics and ability to concentrate |
| Common Deficiencies in adolescents | Iron, calcium, Vitamin A, Vitamin C and folic acid |
| Why should iron intake be increased in women? | Iron deficiency and anemia is common in women following menstruation. |
| Promotions to prevent adolescent obesity | Promote limiting soft drink and junk food consumption
Promote adequate physical activity
Limit television and computer usage |
| Common age aggravated health conditions that may require special dietary considerations | Heart Disease, Arthritis, Osteoporosis, Diabetes, Kidney Disease |
| Contributory factors of malnutrition in SNF | -Cognitive or physical impairment, disease processes and emotional disturbance all affect nutritional intake
-Need for encouragement to eat and drink
-Restricted diets are commonly prescribed and may affect palatability of food, hindering intake
-Inadequate fluid intake and dehydration may be secondary to decreased thirst sensation, decreased independence, dysphagia and incontinence
-Pressure injuries may occur increasing kilocalorie, protein and nutrient needs |
| Nursing Interventions to promote improved nutrition | -Working together with nutritionist to communicate patient preferences and concerns with diet
-Offering familiar foods and incorporating cultural needs into diet
-Liquid nutritional supplements may help improve nutrition in a patient with suboptimal nutrition(Should not be used to substitute regular meals)
-Offer fluids regularly and monitor for signs of dehydration
-Involve family and make meals social in nature |
| Effects of caffeine on body | Caffeine is a CNS stimulant and diuretic. It has potential to cause nervousness, irritability anxiety, insomnia, heart dysrhythmias and palpitations |
