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54 terms

Module 1 Diet History and Assessment

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Diet History
an assessment of the usual foods, fluids, or supplements consumed
Important components assessed
time, type, and amount taken for each meal
Important components assessed
types of specialty foods
Important components assessed
preparation of the food
Important components assessed
likes and dislikes
common components collected during a physical assessment
condition of hair and nails, presence of sores and ability to heal, evidence of fat wasting, vital signs, strength, weight
important steps to follow when obtaining a pt's weight
same time, similar clothes, same weighing device
nutrition
the intake of nutrients and absorption and the use of nutrients by the body
function of nutrition
provide energy
function of nutrition
regulate bodily processes
function of nutrition
build, maintain, and repair tissue
digestion
process of converting food into chemical substances that can be absorbed into the body and utilized by body tissues and cells
metabolism
a process by which large molecules are broken down into smaller molecules to make energy available for the organism
what are the 6 main nutrients
proteins, CHO, fats, vitamins, minerals, water
what are proteins stored as in the body
amino acids
function of protein
build and repair tissue and cells
function of protein
require increased amount during illness, injury, and pregnancy
function of protein
maintain acid-base relationship
function of protein
transports nutrients, antibodies, hormones, and enzymes
function of protein
source of energy
recommended grams of protein per day for a female
46gm/day
recommended grams of protein per day for a male
56gm/day
Proteins supply how many calories per gram
4 calories/gram
How many essential amino acids are there
9 essential amino acids
what does essential mean
obtained through food
How many non-essential amino acids are there in the body
11 non essential amino acids
what are the two types of amino acids
complete and incomplete
what is the difference between complete and incomplete
complete contains all 9 essential amino acids and incomplete does not
marasmus
protein and energy deficiency
Kwashiorkor
protein deficiency
what organs are stressed with increased levels of protein
liver and kidneys
what is the body's main source of energy
CHO's
how many grams of CHO's per day are recommended for a female
180-230 grams/day
how many grams of CHO's per day are recommended for a male
200-330 grams/day
what is an example of a monosaccharide
glucose
what is an example of a dissacharide
sucrose
what is an example of a polysaccharide
starch
functions of fiber
increase bulk in stool
functions of fiber
delays absorption of other CHO's
functions of fiber
decrease absorption of cholesterol and fat
what is the recommended daily consumption of fiber
21-38 gm/day
examples of food high in fiber
whole wheat bread, oatmeal, skins of fruits and veggies, legumes
another name for fat
lipid
what is the recommended percentage of dietary fat
20-35% of calories from fat
Fat provides how many calories per gram
9 cal/gm
function of fat
form of energy
function of fat
hormone production
function of fat
provides structure for cell wall
function of fat
insulation
function of fat
covering for nerve fibers
function of fat
makes food taste and smell good
function of fat
aids in absorption of fat soluble vitamin
what are the benefits of cholesterol in the body
produces bile and conversion to vit D
why is a cholesterol level of over 200 concerning
increases the risk for heart disease, stroke, and heart attack