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Human Experience exam 1 module 5 part one 3-5
Terms in this set (21)
Nutrient Types (list 6)
Protein, Carbohydrates, Lipids, (supply energy)
Minerals, water, and vitamins (help regulate the body)
Main function of carbohydrates
Main function of proteins
Building new tissue and repairing old tissue (wound healing*)
Main function of lipids
long term energy storage
Fats also aid in absorption of fat soluble vitamins. It provides insulation, structure, and temperature control
Main function of vitamins
Vitamins are not synthesized in the body or are made in insufficient amounts. They are needed for the metabolism of protein, carbohydrates, and fats.
Needed for immune response
Function of minerals
regulates biochemical reactions, provides structure
Function of water in the body
Essential for all biochemical reactions. Participates in many biochemical reactions, helps regulate body temperature, helps lubricant body joints; needed for adequate mucus secretions.
A food-group plan that provides practical advice to ensure a balanced intake of the essential nutrients.
Period of intense growth that cause an increase in nutrient needs
Infancy, adolescents, pregnancy, and lactation
Development stage where nutrient intake stablizes
Adulthood: older people may need more or less of specific nutrients
Optional: Nursing Strategies to address age related changes affecting nutrition
Glance over page 1302-1202
Taylor Chapter 36 "nutrition"
Other physical and physiological factors that affect nutrient needs
State of Health
Megadoses of nutrient supplements (some nutrients compete with each other and cancel each other out)
Sociocultural and psycho social factors that affect nutrient intake
Economic factors, religion, meaning of food, and culture.
Assessing Dietary Intake methods
24 hour recall, food diaries/calories counts, food frequency record, diet history
What should a nutritional Assesment include?
Medical, social, and economic infromation
Medical information examples
Current illness as well as medical and surgical history. Past drug history, history of drug dependency or abuse, ability to chew, swallow, including condition of mouth, teeth, or dentures. Appetite and food intolerance or allergies. Bowel habits.
Social Information examples
Age, biological sex, family history, lifestyle (those at extreme in age are most at risk)educational background Occupation information, exercise, and sleep patterns. Use of alcohol and tobacco, and religious/cultural/ethnic background
Economic data exmaples
Source of income and food budget
- Lab tests that asses nutritional status by measuring the nutrient levels in body fluids, blood, and urine.
Implementation in nursing care and nutrition
Monitoring nutritional status, assistance with eating, vegetarian diets, modified consistency diets
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