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