Ch. 26 Concepts of Basic Nutrition and Cultural Considerations

Protein

is essential to meet the body's need to build and replace tissue and cells.

The nurse has completed diet teaching for a client who has been prescribed a low-sodium diet to treat hypertension. The nurse determines that there is a need for further teaching when the client makes which statement?

"Fresh foods such as fruits and vegetables are high in sodium." Rationale: A low-sodium diet is used as an adjunct to antihypertensive medications for the treatment of hypertension. Sodium retains fluid, which leads to hypertension secondary to increased fluid volume. Fresh foods such as fruits and vegetables are low in sodium.

Nonessential amino acids

Amino acids that can be manufactured by the liver.

Essential amino acids

Amino acids that must be consumed through food sources.

When reinforcing instructions to a client with acute diverticulitis, which should the nurse include?

Avoid whole-grain products. Rationale: Diet therapy for acute diverticulitis involves allowing the bowel to rest by avoiding high-fiber foods, such as whole-grain products and raw fruits and vegetables. Fluids are encouraged rather than restricted. Seeds and nuts are to be avoided so that they do not become trapped in the diverticula and cause irritation. In non-acute stages, a high-fiber diet may be prescribed.

A low-sodium diet has been prescribed for a client with hypertension. Which food selected from the menu by the client indicates an understanding of this diet?

Baked turkey Rationale: Regular soup (1 cup) contains 900 mg of sodium. Fresh shellfish (1 oz) contains 50 mg of sodium. Poultry (1 oz) contains 25 mg of sodium.

Metabolism

Cellular chemical reactions in the body.

A client with heart disease is instructed regarding a low-fat diet. The nurse determines that the client understands the diet if the client states to avoid which food item?

Cheese Rationale: Fruits, vegetables, and skim milk contain minimal amounts of fat. Cheese is high in fat.

A client with a burn injury is transferred to the nursing unit and a regular diet has been prescribed. The nurse encourages the client to eat which dietary items to promote wound healing?

Chicken breast, broccoli, strawberries, and milk Rationale: Protein and vitamin C are necessary for wound healing. Poultry and milk are good sources of protein. Broccoli and strawberries are good sources of vitamin C. Peanut butter is a source of niacin. Gelatin and jelly have no nutrient value. Spaghetti is a complex carbohydrate.

A client is a lacto-vegetarian. Which food item should the nurse remove from the tray?

Eggs Rationale: Eggs are not consumed by lacto-vegetarians. Other dairy and plant products are eaten by lacto-vegetarians.

A clear liquid diet has been prescribed for a client with gastroenteritis. Which item is appropriate to offer to the client?

Fat-free beef broth Rationale: A clear liquid diet consists of foods that are relatively transparent. Soft custard and orange juice would be included in a full liquid diet because they are opaque, not clear. Clam chowder is opaque and also includes pieces of clams, thus eliminating it from a full liquid diet.

A client is having problems with blood clotting. Which food item should the nurse encourage the client to eat?

Green, leafy vegetables Rationale: Green, leafy vegetables are high in vitamin K, which acts as a catalyst for facilitating blood-clotting factors. Legumes are high in folic acid and thiamine. Citrus fruits are high in vitamin C, which helps with wound healing. Vegetable oil is high in vitamin E, which acts as an antioxidant.

The nurse reinforces instructions to a client to increase the amount of riboflavin in the diet. The nurse should tell the client to select which food item that is high in riboflavin?

Milk Rationale: Food sources of riboflavin include milk, lean meats, fish, and grains. Tomatoes and citrus fruits are high in vitamin C. Green leafy vegetables are high in folic acid.

The nurse is providing dietary instructions to a client with gout. The nurse should tell the client to avoid which food item?

Scallops Rationale: Scallops should be omitted from the diet of a client who has gout because of the high purine content. The food items identified in the remaining options have negligible purine content and may be consumed by the client with gout.

Digestion

The process of converting food into chemical substances that can be absorbed into blood and used by the body tissue.

biochemical

substances used by the body that must be supplied in adequate amounts from foods consumed.

Catabolism

the process by which large molecules are broken down into smaller molecules are broken down into smaller molecules to make energy available to the organism.

Nutrition

the sum of processes involved in taking in nutrients and absorbing and using them.

Amino acids

Organic compounds that are the chief components of protein.