Nutrition
The main ingredient of a salt substitute is:
potassium
Equation for BMI
weight (kg) / height (m^2)
Food sources for potassium
avocadoes, bananas, cantaloupe, carrots, fish, mushrooms, oranges, pork beef and veal, potatoes, raisins, spinach, strawberries, tomatoes
Food sources for iron
bread and cereals, dark green vegetables, dried fruits, egg yolks, legumes, liver, meats
What is the function of proteins?
build and repair body tissues, regulate fluid balance, maintain acid-base balance, produce antibodies, provide energy, and produce enzymes and hormones
A client is having problems with blood clotting. Which food item should the nurse encourage the client to eat?
green, leafy vegetables
Food sources for folic acid
green, leafy vegetables; liver, beef and fish; legumes
A feeding tube may be appropriately placed in the:
jejunum.
A starvation condition common in children after weaning is known as:
kwashiorkor
Incomplete Proteins
lack some of the essential amino acids
Diets high in fat
lead to obesity and increase the risk of cardiovascular disease and some cancers
Inadequate intake of essential fatty acids
leads to clinical manifestations of sensitivity to cold, skin lesions, increased risk of infection, and amenorrhea in women
Food sources for vitamin A
liver, egg yolk, whole milk, green or orange vegetables, fruits
Role of electrolytes
major part in osmolality and body water regulation, acid-base balance, enzyme reactions, and neuromuscular activity
Food sources for vitamin B12
meat, liver
Food sources for niacin
meat, poultry, fish, beans, peanuts, grains
Inadequate carbohydrate intake affects _____________.
metabolism
The body's use of protein and muscle breakdown to combat starvation is known as:
metabolism
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
Major food sources of carbohydrates
milk, grains, fruits, and vegetables
Food sources for vitamin B2
milk, lean meats, fish, grains
Almost all foods contain some form of ___________.
minerals
Recommended Daily Allowance for Carbs
minimum 130 g/day
A BMI of 40 or greater
morbid obesity
A BMI of 118.5-24.9
normal weight
A BMI of 30 or greater
obese
A body mass index above 30 is categorized as:
obese
A BMI of 24.5-29.9
overweight
A common medical condition that may exist with the diagnosis of bulimia is:
peptic ulcer.
Food sources for vitamin B1
pork, nuts, whole-grain cereals, legumes
What is the function of carbohydrates?
promote normal fat metabolism spare protein, and enhance lower gastrointestinal (GI) function
What is the function of fats?
protect internal organs and maintain body temperature; enhance the absorption of fat-soluble vitamins
People with diabetes should
reduce saturated fat by 10%, minimize trans fat, no more than 300 mg of cholesterol a day
A postoperative patient may be advanced from a clear liquid diet to a full liquid diet:
when clear liquids are tolerated.
Food sources for vitamin B6
yeast, corn, meat, poultry, fish
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"
Water requirements for adults
1 mL/calorie intake (or 35 mL/kg adults, 30 mL/kg older adults)
Food sources for phosphorus
fish, nuts, organ meats, pork beef and chicken, whole grain breads and cereals
Blood glucose level after a meal should be:
180 mg/dL at most
Food sources for vitamin D
fortified milk, fish oils, cereals
saturated and polysaturated should be how much of fat intake?
10%
Protein intake should be approximately _________ of daily calories.
10-15%
A deficiency in minerals _______________________________.
can develop in chronically ill or hospitalized clients
Which of the following is within the correct range of pH for gastric fluids?
2.5
What is the preferred source of energy?
carbohydrates
A regular balanced diet should include how much protein?
20% to 25%
Recommended Daily Allowance for Fat
20-30 g/day
Recommended Daily Allowance for Fiber
21-39 g/day
Inadequate protein intake
causes protein energy malnutrition and severe wasting of fat and muscle tissue
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
Proteins provide how many cal/g?
4 cal/g
Carbohydrates provide how many cal/g?
4 cals/g
Food sources for calcium
cheese, collard greens, milk and soy milk, rhubarb, sardines, tofu, yogurt
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 item to promote wound healing?
chicken breast, broccoli, strawberries, and milk
Food sources for vitamin C
citrus fruits, tomatoes, broccoli, cabbage
Average DRI for Protein
46-56 g/day
Blood glucose level should regularly be:
70-120 mg/dL
How many ounces of cooked seafood should be consumed weekly?
8
Fats provide how many cal/g?
9 cal/g
What are minerals?
components of hormones, cells, tissues, and bones
Complete Proteins
contain all essential amino acids
The large intestine includes the:
descending colon
The condition that may require the use of insulin is:
diabetes mellitus.
A hospitalized client is a lacto-vegetarian. Which food item should the nurse remove from the meal tray?
eggs
Fat-Soluble Vitamins:
A, D, E, K
Vitamin C
Ascorbic Acid
Water-Soluble Vitamins
B complex, folic acid, and C
How often should tube placement be checked?
Before infusing anything through the tube
Periodontal disease may be an indication of the lack of vitamin:
C
Vitamin B12
Cobalamin
Food sources for zinc
eggs, green leafy vegetables, meats, protein-rich foods
Water soluble vitamins can be:
excreted in the urine, not stored in the body
What is the function of vitamins?
facilitate metabolism of proteins, fats, and carbohydrates and act as catalysts for metabolic functions; promote life and growth processes, maintain and regulate body functions
A clear liquid diet has been prescribed for a client with gastroenteritis. Which item is appropriate to offer a client?
fat-free beef broth
Vitamins absorbed in the small bowel are known as:
fat-soluble
_______ provide a concentrated source and a stored form of energy.
fats
When liver function is severely impaired, foods containing which of the following will likely be restricted?
Fats
Which of the following is regarded as "good" cholesterol?
HDL
Vitamin B3
Nicotinic Acid (Niacin)
Vitamin B6
Pyridoxine
Vitamin B1
Thiamine
The nurse is providing dietary instructions to a client with gout. The nurse should tell the client to avoid which food item?
scallops
A serum lab value that indicates the patient's protein level is the:
serum albumin
Fat soluble vitamins can be:
stored in the body, excess can cause toxicity
A BMI of 18.5 and lower
underweight
Food sources for vitamin E
vegetable oils; green, leafy vegetables; cereals; apricots; apples; peaches
Which food group is at the top of the USDA MyPlate?
vegetables
The food source that provides the most saturated fatty acids is:
animal
Essential Amino Acids (EAAs)
required in the diet because the bod cannot manufacture them
Food sources for chloride
salt
What is the function of minerals?
act as a catalysts for chemical reactions and enhancers of cell function
Proteins are critical for what?
all aspects of the growth and development of body tissues
What make up proteins?
amino acids
When reinforcing dietary instructions to a client with irritable bowel syndrome whose primary symptom is alternating constipation and diarrhea, the nurse would tell the client that which foods are best to include for this disorder?
apples, whole grain bread
Vitamin B2
Riboflavin
Food sources for magnesium
avocadoes, canned white tuna, cauliflower, cooked rolled oats, green leafy vegetables, milk, peanut butter, peas, pork beef and chicken, potatoes, raisins, yogurt
Food sources for sodium
bacon, butter, canned food, cheese, cottage cheese, cured pork, hot dogs, ketchup, lunch meat, milk, mustard, processed food, snack food, soy sauce, table salt, white and whole-wheat bread
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
Food sources for vitamin K
green, leafy vegetables; cauliflowers; cabbage
Which of the following would be appropriate for a patient on a clear liquid diet?
Popsicle