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Nutrition ATI Proctored Study Guide

Study guide for nutrition facts
Course

Caring for the Aging Population (NUR 546)

7 Documents
Students shared 7 documents in this course
Academic year: 2021/2022
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Chapter 1: Sources of Nutrition Carbohydrates ● Types: monosaccharides (fructose, glucose, galactose),disaccharides (sucrose, lactose, maltose), polysaccharides (starch, fiber, glycogen) ● Dietary reference intake (DRI): 130 g/day minimum (45-65% of calories) ○ Median amount: 305 g/day for males >20 years old; 228 g/day for children & females >20 years old. Fiber : substance in plant foods that is indigestible ● Types: pectin, gum, cellulose, oligosaccharides ● Essential for proper bowel elimination- adds bulk to feces to stimulate peristalsis ● Lowers cholesterol levels & decreases risk of intestinal cancer ● Slows the rate of glucose absorption ● Adequate intake (AI): 25g/day (females) & 38g/day (males) Proteins ● Types: complete proteins (animal sources, soy) containsufficient amounts of nine essential amino acids & incomplete (plant sources) ○ Complementary proteins: incomplete proteins that when combined provide a complete protein (black beans with rice) ● Metabolic functions : tissue-building & maintenance,balance of nitrogen & water, backup energy, support immune system, facilitating acid-base & electrolyte balance, & formation of neurotransmitters, enzymes, antibodies, hormones, breast milk, mucus, histamine, and sperm ● Factors that influence body’s requirement for protein ○ Tissue growth needs (wounds) ○ Quality of dietary protein ○ Added needs due to illness ● RDA: 0 g/kg for healthy adults ( 10-35% of totalcalories) Lipids (dark meats, poultry skin, dairy, added oils):concentrated form of energy storage ● Types: ○ Triglycerides:total of 95% of food ■ Saturated: solid at room temperature; animal sources(butter, lard) ■ Unsaturated: olives, canola oil, avocado, and peanuts(mono); corn, wheat germ, soybean, safflower, sunflower and fish (poly) ■ Essential fatty acids: omega-3 and omega- ○ Phospholipids(lecithin) ○ Sterols(cholesterol): found in animal tissues ● Functions : hormone production, structural materialfor cells, protective padding for organs, insulation, covering for nerve fibers, absorption of fat-soluble vitamins ● AMDR: 20-35% of total calories (< 10% should come fromsaturated fats) Vitamins Types: water soluble (C & B), fat soluble (A, D, E,K) ● Vitamin C (ascorbic acid): tissue building & metabolicreactions (healing, collagen formation, iron absorption, immune system function) ○ Sources : oranges, lemons, tomatoes, peppers, greenleafy vegetables, strawberries ○ Factors that increase the need for vitamin c ■ Smoking ■ Stress

■ Illness ○ Deficiency : scurvy (hemorrhagic disease) that presentsitself through painful limbs/joints, weak bones, swollen gums, loose teeth B-complex ● Thiamin (B1): energy metabolism, promote appetite,muscle/nerve functioning ○ Sources : legumes, meat, animal tissues, & grains ○ Deficiency : beriberi (ataxia, confusion, anorexia,tachycardia), headache, weight loss, & fatigue ● Riboflavin (B2): releases energy from cells ○ Sources : milk, meats, & dark leafy vegetables ○ Deficiency : cheilosis (scales/cracks on lips and cornersof mouth) smooth/swollen red tongue (glossitis), dermatitis of the ears, nose, and mouth ● Niacin (B3): aids in metabolism of fats, glucose,and alcohol, synthesis of steroids, cholesterol, and fatty acids. ○ Sources : meats, legumes, milk, whole grains, and enrichedbreads/cereals ○ Deficiency : pellagra (sun-sensitive skin lesions,impaired food digestion/excretion, nutrient absorption, anxiety, insomnia, confusion, & paranoia) ● Pyridoxine (B6): needed for cellular function andsynthesis of hemoglobin, neurotransmitters, & niacin ○ Sources : meats, grains, legumes ○ Deficiency : macrocytic anemia (unusually large RBCs),CNS disturbances ○ Excess : sensory neuropathy ● Pantothenic acid (B5): metabolism of carbs, fats,& proteins ○ Sources : meats, whole grains, dried peas & beans ○ Deficiency : general body system failure ● Biotin: fatty acid synthesis, amino acid metabolism,glucose formation ○ Sources : eggs, milk, & dark green vegetables ○ Deficiency : scaly rash, hair loss, depression, fatigue ● Folate: synthesis of amino acids, hemoglobin, & fetalneural tube ○ Sources : liver, green leafy vegetables, legumes, orange juice ○ Deficiency : megaloblastic anemia (large RBCs withimmature intracellular content), CNS disturbances, & fetal neural tube defects (spina bifida & encephalopathy) ● Cobalamin (B12): folate activation, RBC maturation ○ Sources : meat, shellfish, eggs, dairy ○ Deficiency : pernicious anemia (common in vegans) Fat-soluble Vitamins ● Vitamin A (retinol, beta-carotene): vision health,tissue strength, immune system function, embryonic development, ○ Sources : fatty fish, egg yolk, butter, cream, darkyellow/orange fruit & veggies (carrots, yams, apricots, squash, cantaloupe) ○ Deficiency : reduced night vision, dry/thick corneas,mucosa changes, hyperkeratosis (thickening of the skin) ○ Teratogenic ● Vitamin D:aid in absorption of calcium and phosphorus& bone mineralization ○ Sources : fatty fish, eggs, milk, orange juice ○ Deficiency : bone demineralization, rickets, osteomalacia ○ Excess : hypercalcemia

Acid-Base balance

Bone/teeth formation

alcohol (impairs absorption)

Sulfur Component of vitamin structure

By-product of protein metabolism

Protein Only seen in severe protein malnourishme nt

Toxicity does not result in health issues

Not usually monitored

Iodine (150mcg)

Synthesis of thyroxine

Seafood, table salt

Enlargement of thyroid gland (goiter)

Thyrotoxicosis

Iron

(20 mg)

Oxygen distribution to hemoglobin & myoglobin

Heme iron: meat, fish, poultry,

Non-heme iron: grains, legumes, & vegetables

Vitamin C increases absorption

Iron supplements can cause constipation, nausea, vomiting, diarrhea, teeth discoloration (can be taken with food to dec. GI effects)

Fluoride Forms bond with Ca

Protects against dental cavities

Dental caries, increased risk of osteoporosis

Fluorosis, itching, chest pain

Water ● Minimum daily intake of water from fluids or solids: 1500 mL ● Minimum daily intake of water from fluids: ○ Females: 2 L/day ○ Males: 3 L/day ● Other sources of water: gelatin, fruits, fruit juice, frozen treats, soups

Chapter 2: Ingestion, Digestion, Absorption, & Metabolism Basal metabolic rate: amount of energy used in 24hours for involuntary activities (maintaining body temperature, HR, circulation, & respirations) Resting metabolic rate: calories needed for involuntaryactivities while body is at rest Factors that increase metabolic rate: ● Lean muscular build ● Extreme temperatures ● Rapid growth periods (i. puberty)

● Pregnancy Factors that decrease metabolic rate: ● Short, overweight body ● Starvation/malnutrition ● Age-related loss of lean body mass Conditions that increase metabolism: ● Fever ● Sepsis ● Involuntary muscle tremors ● Hyperthyroidism ● Cancer ● Cardiac failure ● Burns ● Surgery/wound healing ● HIV/AIDS ● Drugs: epinephrine, levothyroxine, ephedrine sulfate Conditions that decrease metabolism ● Hypothyroidism ● Drugs: opioids, muscle relaxants, barbiturates Nursing Collection/Assessment & Interventions: ● Lab values: albumin, transferrin, glucose, creatinine ● Clinical finding of malnutrition: pitting edema, hair loss, wasted appearance ● Medical, dietary, and medication hx ● Monitor I/O ● Increase protein/caloric intake: ○ Add skim milk powder to milk ○ Use whole milk ○ Add cheese, peanut butter, chopped hard-boiled eggs or yogurt to foods ○ Dip meats in eggs or milk and coat with bread crumbs ○ Nuts & dried beans

Chapter 3: Nutrition Assessment/Data Collection Diet history : assessment of usual foods, fluids, andsupplements Tools to determine nutritional status ● Manifestations of malnutrition:dry/brittle hair &skin, lack of subcut fat/muscle wasting, poor wound healing, abnormal cardiac measurements (HR, BP), hepatomegaly or splenomegaly, general weakness or impaired coordination. ● Weight ● Height ● Body Mass Index (BMI) ○ Underweight: <18. ○ Healthy: 18-24. ○ Overweight: 25-29. ○ Obese: 30< ● I&O ● Protein levels ○ Albumin: 3.5-5 g/dL

Strategies for Health Promotion of Specific Areas of Health ● Heart ○ Limit saturated fat (<10%) &cholesterol (200-300mg/day) ○ For individuals with elevated LDL- increase monounsaturated fat & fiber ○ DASH diet ● Nervous system ○ B-complex vitamins (thiamin, niacin, B6, B12) ○ Calcium & Sodium ● Bones ○ Calcium, magnesium, phosphorus ○ Weight-bearing activities ● Bowel function ○ Fiber:25g/day for females; 38 g/day for males ● Cancer prevention ○ Healthy weight ○ Increase high-fiber plant-based foods ○ Limit saturated and trans fat ○ Emphasize polyunsaturated fat (omega-3 foods) ○ Limit sodium intake ○ Avoid alcohol ○ Physical activity

Chapter 5: Food Safety Bacterial ● Salmonella: occurs due to eating undercooked or rawmeat, poultry, eggs, fish, and dairy products. ○ Manifestations : headache, fever, abdominal cramping,diarrhea, nausea, vomiting ○ Can be fatal ● E. coli:raw or undercooked meat, especially groundbeef. ○ Manifestations : severe abdominal pain or diarrhea,anemia or kidney failure ● Listeria monocytogenes: soft cheese, raw milk products,undercooked poultry, processed meats, and raw vegetables ○ Manifestations : sudden fever, diarrhea, headache,back pain, abdominal comfort ○ Pregnant women, infants, and immunocompromised individuals at risk ■ Can lead to stillbirth or miscarriage

○ Alcohol: Islam, Hindu, Mormon, Seventh Day Adventist ○ Pork: Seventh Day Adventist, Orthodox Judaism, Islam,Hindu, Buddhism ○ Coffee or tea: Seventh Day Adventist, Mormonism ○ Other:meat + dairy is not consumed at the same timeby Orthodox Judaism; pareve foods contain neither & may be consumed; fish that have scales and fins may be consumed ○ Kosher: Islam, Orthodox Judaism

Chapter 7: Nutrition Across the Lifespan Pregnancy & Lactation ● Caloric Intake ○ 2nd trimester: 340 caloric increase ○ 3rd trimester: 452 caloric increase ○ First six months (lactating): 330 caloric increase ○ Second six months (lactating): 400 caloric increase ● Protein (20% of calorie intake) ● Fat (limited to 30% of daily calorie intake) ● Carbs (50% of daily calorie intake) ● Fluids (2,000-3,000 mL): water, fruit juice, and milk preferred ● Caffeine(<200 mg/day):affect movement & HR of fetus ● Folic acid intake(600 mcg/day for pregnant women;500 mcg for lactating women): green leafy veggies, enriched grains, orange juice ● Iron(27 mg/day for pregnant women; 9 mg/day for lactatingwomen): meats, eggs, leafy green veggies, enriched breads and dried fruits ● Fish: limit albacore tuna to6oz/week; avoid tilefish,shark, swordfish, marlin, orange roughy, and king mackerel (mercury);limit seafoodto 12 oz. Complications ● Nausea & constipation ○ Nausea : eat crackers, toast and salty or tart foods;avoid caffeine alcohol, fats, spices, and drinking fluids with meals ○ Constipation : increase fluid consumption, fiber intake(fruits, vegetables, and whole grains) ● Maternal phenylketonuria: high levels of phenylalanine ○ Foods high in phenylalanine : fish, poultry, meat,eggs, nuts, dairy products ○ Fetal complications : intellectual disability, behavioralproblems

Infancy ● 4 mo: iron stores deplete,iron-enriched cerealrecommended ● 6 mo: breast milk, instant formula, or combination of both is sole source of nutrition ● After 6 mo: semisolid foods may be introduced ● 12 mo: cow’s milk may be introduced Breastfeeding ● 6-12 mo: exclusive breastfeeding ● First 6 mo: no water or formula unless instructed ● Advantages of breast milk: carbs, proteins, and fatsready for absorption, high in omega-3, iron, zinc, and magnesium; low in sodium, and calcium; absorption enhanced ● Teaching ○ Newborn offered breast immediately (8-12 feedings in 24 hr) ○ Hunger cues (rooting, suckling, rapid eye movement, crying) ○ 15 min feeding/ breast ○ Awaken infant to feed every 3 hr in day; 4 hr at night ○ Breast milk may be stored in refrigerator for 24 hour; frozen for 3 mo ○ Milk must be thawed not microwave ○ DO NOT refreeze thawed milk Formula Feeding ● Iron-fortified formula recommended ● Fluoride supplements may be required ● Bottles of mixed formula or liquid canned formula must berefrigerated ● CAN’T be used after 2 hr in room temperature ● Infant should not drink over 32 oz/day unless instructed Bottle feeding: head elevated; maintain liquid onnipple to avoid sucking on air Solid foods ● Readiness indicated by control of head/trunk; hunger in less than 4 hr; interest

○ Inadequate intake of calories, calcium, iron, zinc, and phosphorus can increase susceptibility School-Age (6-12) ● Educate children to make healthy food selections ● Enjoy learning how to safely prepare food ● Eat snacks only when hungry not bored ● Concerns: not eating breakfast (10% of children),overweight/obesity (20% of children) Adolescence ● Nutritional needs increase at onset of puberty and the growth spurt ○ Female growth spurt: 11- ○ Male growth spurt: 12/13- ● Calorie intake ○ Females (12-18):2k cal/day ○ Males (12-18):2.2-2 cal/day ● Nutrient-dense snacks: unbuttered/unsalted popcorn,pretzels, fruits, string cheese, smoothies, low-fat dips ● Concerns: eating/snacking patterns, increased needfor iron, inadequate calcium intake, dieting, eating disorders, pregnancy ○ Iron:females 15 mg/day; males 11 mg/day ○ Calcium:1300 mg/day Adulthood & Older Adulthood ● 45-65% carbs ● 20-35% fats (<10% saturated fats) ● Older adults need to reduce caloric intake b/c of decreased BMR ○ Predisposes to nutrient deficiencies ● Dehydration common among older adults ● Concerns: oral problems (decrease in salivation, dentures,altered taste), decreased absorption of vitamins & minerals, decreased insulin production & sensitivity, bone loss ● Exercise ○ Moderate (gardening) or vigorous exercise for 150 min/week ○ Improves bone density, relieves depression, enhances cardiovascular and respiratory function ● Osteoporosis ○ Adequate intake of vitamin D and calcium ○ Weight-bearing exercises ● Arthritis ● Dementia

Chapter 8: Modified Diets Regular diet (normal/house diet) ● Adjusted to meet age-specific needs, individual preferences, food habits, and ethnic values Clear liquid diet ● No residue (minimal digestion; non-gas forming); liquid at room temp ● Water + carbs ● Nutritionally inadequate (not used for long term) ● Indications: illness, reduction of colon fecal materialprior to procedures, acute GI disorders, post op recovery

● Examples: water, tea, coffee, fat-free broth, carbonated beverages, ginger ale, gelatin Full liquid diet ● More variety + nutritional intake than clear liquid diet ● Indications: transition from liquid-soft diet, postop recovery, acute gastritis, febrile conditions, intolerance to solid foods ● Examples: ice cream, strained cereals Pureed diet ● Liquids + foods pureed to liquid form ● Indications: chewing/swallowing difficulties, oral/facialsurgery, wired jaws Soft (bland, low-fiber) diet ● Whole foods low in fiber, lightly seasoned, and easily digested ● Predisposes clients to constipation ● Indications: transitioning between liquid-regulardiet, acute infections, chewing difficulties, GI disorders Mechanical soft diet ● Regular diet modified in texture (minimal chewing) ● Indications: limited chewing ability, dysphagia, poorlyfitting dentures, no teeth, surgery to head, neck, or mouth, and strictures of intestinal tract Dysphagia diet ● Manifestations : drooling, pocketing of food, choking,gagging ● Solid textures ○ Level 1: pureed ○ Level 2: mechanically altered (ground meat with gravy, tuna or chicken salad, poached eggs, cooked fruit) ○ Level 3: Advanced (near-normal textured foods that are moist) ● Liquid consistencies ○ Thin (clear juices, ice cream) ○ Nectar-like (nectar, cream soup, buttermilk, milkshake) ○ Honey-like (tomato sauce, honey, yogurt): cannot be drank through straw ○ Spoon-thick (pudding, custard, hot cereal)

Chapter 9: Enteral Nutrition Enteral nutrition: used when a client can’t consumeadequate nutrients and calories orally, but has a GI system that functions partially (not for paralyticileus or intestinal obstruction) ● Indications : burns, traumas, prolonged intubation,eating disorders, radiation therapy, chemotherapy, liver or renal dysfunction, infection, IBD, and neuromuscular impairments (inability to chew/swallow). Enteral Feeding Routes

  1. Nasoenteric (3-4 weeks): nasogastric, nasoduodenal, nasojejunal (ND & NJ tubes are for clients at risk for aspiration or gastroparesis)
  2. Ostomies (long term): gastrostomy (PEG tube, low-profile gastrostomy), jejunostomy Feeding Formulas ● Standard (polymeric or intact): composed of whole proteins (milk, meat, eggs) or protein isolates. ○ Indications: clients on bowel rest, post op ○ Require functioning GI ○ Low in residue- less likely to produce abdominal distentionor gas

● Administer EN at room temp Mechanical: tube misplacement or dislodgement, aspiration;irritation and leakage of insertion site, clogging, etc. ● Elevate HOB >30 degrees during feedings and 60 min after ● Administer bolus feeding over 15-30 min ● Flush tube with warm water ● Unclog tubing using gentle pressure with 30-50 mL of warm water Metabolic: dehydration, hyperglycemia, electrolyteimbalance, fluid overload, refeeding syndrome, rapid weight gain ● Adequate amounts of free water ● Changing formula to isotonic ● Monitor lab values ● Administer insulin Food poisoning: bacterial contamination of formula ● Hand hygiene ● Clean equipment & tools ● Use closed feeding system ● Cover and label cans ● Refrigerate unused cans for up to 24 hour ● Replace the feeding bag and tubing every 24 hours

Chapter 10: TPN Parenteral nutrition:used for clients with non-functioningGI tract or client can’t physically or psychologically consume sufficient nutrients orally or enterally Components Carbs or Dextrose ● Higher concentration of dextrose - clients on fluidrestriction ● Lower dextrose - control hyperglycemia Electrolytes, Vitamins, & Trace Elements ● Dependent on patient needs Lipids (fats):10% 20% and 30% ● Soybean oil, safflower oil, and egg phospholipids (gives milky appearance) ● Contraindication : severe hyperlipidemia, hepatic disease,allergies to soybean oil, eggs or safflower Protein:3% - 20% Other: insulin, heparin, glutamine, antioxidants,prebiotics, and probiotics ★ Administering IV meds through a PN IV line or port is contraindicated Indications : clients who need intense nutritionalsupport for an extended period of time (cancer, bowel disease, trauma, extensive burns, etc.) Effectiveness ● Maintenance of weight or gain of 1 kg/day ● Prealbumin: 15- ● BUN: 10- Considerations ● Micron filter on IV tubing is required when administering PN solution ● Evaluate for allergies especially to lipid contents ● Administering solution too slowly- malnutrition

● Administering solution too fast-hyperosmolar diuresis leads to dehydration, hypovolemic shock, seizures, coma, and death ● To avoid hypoglycemia- IV dextrose 10% or 20% in water ● <Cracked= TPN (oily with layer of fat on top) should not be administered ● Verify PN solution prescription with second nurse ● Aseptic technique ● Room temp formula ● IntermittentIV lipid infusion- not hung >12 hr ● PN should be d/c ASAP if client enteral or oral intake can provide 60% of caloric requirements ● Avoid rebound hypoglycemia ● Anticipate a decrease in conc. of solution, rate, or volume of lipid emulsion to treat weight gain Complications ● Infection/Sepsis ● Metabolic: hyperglycemia/hypoglycemia, dehydration,fluid overload ● Mechanical: catheter misplacement (pneumothorax, hemothorax),arterial puncture, catheter embolus, obstruction, etc. ● Refeeding syndrome: occurs when body rapidly changesfrom catabolic to anabolic metabolism when nutrition is started ○ Manifestations : fluid and electrolyte imbalance, shallowrespirations, confusion, seizures, weakness, cardiac rhythm changes, fluid retention, and acidosis.

Chapter 11: Barrier to Adequate Nutrition Poor dentition ● Provide children with hea;thy snacks low in sugar ● Limit consumption of processed carbs which can stick to teeth and increase dental caries ● Fluoridated toothpaste Low socioeconomic status & lack of access (nutritiousfood more expensive, no transportation, food desserts, etc.) ● Instruct that frozen fruits and vegetables are affordable option ● Educate on reading food labels ● Nutrition program Cognitive disorders (dementia, Alzheimer’s) ● Memory/judgment impairment ● Difficult to grocery shop and prepare foods ● Refuse to eat or eat very little ● Encourage shopping with others ● Serve meals at same time n same location surrounded by same people ● Provide snacks in between meals ● Cut food into small pieces Altered sensory perception ● Shop with others (visually impaired) ● Eat foods served cool (less aromatic) ● Spicy or tangy foods to compensate for decreased taste ● Sucking on hard candy, gum, etc. Impairment in swallowing (Parkinson’s, cerebral palsy,stroke)

Heart Failure : inability of the heart to maintain adequate blood flow throughout the body ● Nutritional Guidelines: ○ Sodium : <3000 mg/day for mild-moderate HF; <2000 mg/dayfor severe HF ○ Monitor fluid intake(restrict 2L/day) ○ Protein : increase to1 g/kg ○ Small, frequent meals that are soft/ easy to chew MI : occurs when there is inadequate supply of oxygento the myocardium ● Nutritional Guidelines: ○ Liquid diet for first 24 hr after MI ○ No caffeine ○ Small, frequent meals Anemia : reduction in # of RBCs or in hemoglobin ● Nutritional Guidelines: ○ Iron : meat, fish, poultry, tofu, dried peas & beans,whole grains, dried fruits, ready-to-eat cereals ○ B12 : fish, meat, poultry, eggs, milk ○ Folic acid : green leafy veggies, dried peas & beans,seeds, OJ, cereals/breads

Chapter 13: GI Disorders Low-fiber diets : avoid foods high in residue content(whole grains); reduce frequency and volume of fecal output and slow transit time of food through digestive tract ● Used short-term for diarrhea and malabsorption syndrome

Nausea and Vomiting : decreased gastric acid secretion,decreased gastric motility, allergies to foods, viral infection, increased ICP, pancreatic & gall bladder disorders ● Assess appearance of emesis (coffee grounds= blood; pale green = bile) ● Clear liquid diet ● Easy to digest, low-fat carbohydrate foods(crackers,toast, oatmeal, pretzels, bread) ○ Avoid hot spicy foods, liquids with meals, high-fat foods (difficult to digest) ● Good oral hygiene ● Elevate HOB ● Serve foods at room temp or chilled Anorexia : lack of appetite ● Assess environment for anything that might decrease appetite ● Small, frequent meals ● Avoid high-fat foods ● No beverages until 30 min prior/after meal ● Liquid supplements between meals ● Larger meals served earlier in day when appetite is greater Constipation ● Exercise ● High-fiber diet ● Increase fluid intake to 64 oz/day Dysphagia ● Modify texture of foods ● Nutritional supplements ● High-fowler's position to decrease risk of aspiration

● Oral care ● Avoid thin liquids or sticky foods Dumping Syndrome ● Small frequent meals ● Protein + fat at each meal ● Avoid concentrated sugars and lactose ● Consume liquids 1 hour after meals ● Lie down after meals to delay gastric emptying

GERD : abnormal reflux of gastric secretions up theesophagus ● Avoid situations that may lead to increased abdominal pressure (tight fitting clothes) ● Avoid eating foods 3 hours prior to laying down ● Avoid large meals and bedtime snacks ● Avoid citrus fruits and juices, spicy foods, and carbonated beverages ● Avoid fatty foods, caffeine, chocolate, alcohol, nicotine, peppermint and spearmint ( reduce lower esophageal sphincter pressure )

Acute/Chronic Gastritis : decrease in acid producedand overabundance of mucus d/t inflammation ● Avoid eating frequent meals/snacks ● Avoid alcohol, smoking, coffee, black pepper, spicy foods and NSAIDS

PUD : erosion of mucosal layer of the stomach or duodenum ● Eating may temporarily relieve pain ● Avoid coffee, alcohol, caffeine, aspirin and other NSAIDS, smoking, black pepper, spicy foods

Ileostomies and Colostomies ● High-liquid and high-fiber diet ● Avoid foods that cause gas: beans, eggs, carbonatedbeverages ● Avoid foods that cause stoma blockage: nuts, raw carrots,popcorn ● Avoid foods that produce odor: eggs, fish, garlic ● Increase intake of calories and protein

Diverticulosis (presence of diverticula) & Diverticulitis (inflammation that occurs when fecal matter becomes trapped in diverticula) ● Prevention: high-fiber, low-fat ● Acute diverticulitis: clear liquid diet until inflammation decreases

IBD : crohn's disease and ulcerative colitis ● Low-residue/fiber, high-protein, high-calorie ● Enteral nutrition can be prescribed during exacerbations ● Vitamin C + herbs ● Avoid substances that cause or exacerbate diarrhea and nicotine

Cholecystitis : inflammation of gallbladder ● Limit fat intake to reduce stimulation of gallbladder

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Nutrition ATI Proctored Study Guide

Course: Caring for the Aging Population (NUR 546)

7 Documents
Students shared 7 documents in this course

University: Charles R. Drew University of Medicine and Science

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ATI Nutrition
Chapter 1: Sources of Nutrition
Carbohydrates
●Types: monosaccharides (fructose, glucose, galactose), disaccharides (sucrose, lactose,
maltose), polysaccharides (starch, fiber, glycogen)
●Dietary reference intake (DRI): 130 g/day minimum (45-65% of calories)
○Median amount: 305 g/day for males >20 years old; 228 g/day for children &
females >20 years old.
Fiber: substance in plant foods that is indigestible
●Types: pectin, gum, cellulose, oligosaccharides
●Essential for proper bowel elimination- adds bulk to feces to stimulate peristalsis
●Lowers cholesterol levels & decreases risk of intestinal cancer
●Slows the rate of glucose absorption
●Adequate intake (AI): 25g/day (females) & 38g/day (males)
Proteins
●Types: complete proteins (animal sources, soy) contain sufficient amounts of nine essential
amino acids & incomplete (plant sources)
○Complementary proteins: incomplete proteins that when combined provide a
complete protein (black beans with rice)
●Metabolic functions: tissue-building & maintenance, balance of nitrogen & water, backup
energy, support immune system, facilitating acid-base & electrolyte balance, & formation of
neurotransmitters, enzymes, antibodies, hormones, breast milk, mucus, histamine, and
sperm
●Factors that influence body’s requirement for protein
○Tissue growth needs (wounds)
○Quality of dietary protein
○Added needs due to illness
●RDA: 0.8 g/kg for healthy adults (10-35% of total calories)
Lipids (dark meats, poultry skin, dairy, added oils): concentrated form of energy storage
●Types:
○Triglycerides: total of 95% of food
■Saturated: solid at room temperature; animal sources (butter, lard)
■Unsaturated: olives, canola oil, avocado, and peanuts (mono); corn, wheat
germ, soybean, safflower, sunflower and fish (poly)
■Essential fatty acids: omega-3 and omega-6
○Phospholipids (lecithin)
○Sterols (cholesterol): found in animal tissues
●Functions: hormone production, structural material for cells, protective padding for organs,
insulation, covering for nerve fibers, absorption of fat-soluble vitamins
●AMDR: 20-35% of total calories (<10% should come from saturated fats)
Vitamins
Types: water soluble (C & B), fat soluble (A, D, E, K)
●Vitamin C (ascorbic acid): tissue building & metabolic reactions (healing, collagen
formation, iron absorption, immune system function)
○Sources: oranges, lemons, tomatoes, peppers, green leafy vegetables, strawberries
○Factors that increase the need for vitamin c
■Smoking
■Stress

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