ATI Nutrition notes.docx PDF

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Nutrition final overview. Helpful study tips...

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ATI SOURCES OF NUTRITION CHAPTER 1 o

Carbs: energy for the body  130g/day  45%-65% of calories  Monosaccharides: glucose (corn syrup), fructose (fruits), galactose (in milk)  Basic energy for cells  Disaccharides: sucrose (table syrup), lactose (milk sugar, maltose (malt sugar)  Energy  Polysaccharides: starches (grains, legumes, root veggies, fiber (whole grains, fruits, veggies)  Energy, storage/digestive aid

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Fiber: adds bulk, stimulates peristalsis to ease elimination  Women 25g/day  Men 25g/day  Fruits, veggies, oats

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Proteins: tissue building, balance of nitrogen & H20, backup energy  0.8g/kg  10%-35% of total calories  Complete animal sources & soy  Incomplete-plants  Complementary – incomplete proteins that add up to complete  Vegan diets lack vitamin B12 (doesn’t occur in plants)  4 ca/g of energy

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Lipids: concentrated form of stored energy, hormone production, cell wall structure, padding, insulation, cover nerve fibers, aid in absorption of fat soluble vitamins  200-300 mg/day  20%-35% of total calories  10% of less should come from saturated at sources  Dark meat, poultry skin, dairy foods, added oils

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Triglycerides: supply energy, allow fat soluble vitamin support, form adipose tissue  Saturated fatty acids: solid @ room temp-animal sources  Unsaturated: includes monounsaturated (nuts, canola oil, olives, avocado, peanuts)& polyunsaturated (corn, wheat & germ, fish soybean, safflower, sunflower)  From plants  Essential fatty acids: broken down fats, supplied by diet ( omega 3 & 6-support blood clotting, BP, inflammatory responses )  93 % of fat in food

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Vitamins: Wound healing, no usable energy for body  Water soluble: Vitamin C & B complex  Fat soluble: Vitamin A,D, E, K  Vitamin C  Wound healing 1

Citrus fruits (oranges, lemons), tomatoes, peppers, green leafy veggies, strawberries B-Complex  Thiamin (B1): promotes appetite, assists with muscle actions  Almost all plant & animal (meats, grains, legumes)  Deficiency can result in confusion, anorexia, tachycardia, headache, weight loss & fatigue  Riboflavin (B2): release energy from cells  Milk, meats, dark leafy veggies  Deficiency can result in scales/cracks on lips/corners of mouth, glossitis, dermatitis of ears/nose/mouth  Niacin (B3): metabolism of fats, glucose, alcohol  Meats, legumes, milk, whole grain , enriched breads & cereals  Deficiency can result in sun-sensitive skin lesions, GI & neuro findings  Pyridoxine/Vitamin B6: cell function, synthesis of hemoglobin  Meats, grains, legumes  Deficiency can result in macrocytic anemia, CNS disturbances  Panthothenic Acid: metabolism of carbs, fats, proteins  Meats, whole grain cereals, dried peas & beans  Deficiency can result in extremely rare, generalized body system failure  Biotin: formation of glucose  Eggs, milk, dark green veggies  Deficiency can result –rare: depression, fatigue, hair loss, scaly red rash Folate: hgb 7 amino acid synthesis, new cell synthesis & prevention of neural tube defects in utero  Liver, dark green leafy veggies, OJ, legumes  Deficiency can result in megaloblastic anemia (spina bifida/anencephaly) – fetal neural tube defects Fat Soluble Vitamins (A,D,E,K)  Vitamin A: vision, tissue strength/growth, embryonic development  Fatty fish, egg yolks, butter, cream , dark yellow/orange fruits/veggies (carrots, yams, apricots, squash, cantaloupe)  Deficiency can result in vision changes, GI disturbances Electrolytes: maintain homeostasis  Sodium, potassium , chloride Phosphorus (P): energy transfer of RNA/DNA, acid base balance, bone/teeth formation  Dairy, peas, meat, eggs, legumes Iodine: synthesis of thyroxine, taken up by thyroid (when lacking thyroid glandenlarges, creates goiter) 

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ATI NUTRITION INGESTION, DIGESTION, ABSORPTION, METABOLISM CHAPTER 2 o o o

Acute stress ↑ metabolism, blood glucose levels, protein catabolism Protein deficiency as stress hormone breaks down protein at rapid rates ↑ risk of complications from severe trauma/illness (skin breakdown, delayed wound healing, infections, organ failure, ulcers, impaired medication tolerance) 2

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Protein requirements ↑ 72g/kg, ↑ to 25% of total calories Prolonged stress affects metabolic rate (↑) ↓ basal metabolic rate: short/overweight body build, starvation/malnutrition, >60 yrs of age Strategies to increase protein , caloric content  add skim milk powder to milk  use whole milk in recipes instead of H20  add cheese, peanut butter, chopped hard boiled eggs, yogurt to food  dip meats in eggs or milk & coat with bread crumbs before cooking  nuts/dried beans

ATI NUTRITION ASSESSMENT/DATA COLLECTION CHAPTER 3 o

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BMI:  Healthy: 18.5-24.9  Overweight: 25-29.9  Obesity: >30 Prealbumin  Assess critically ill patients at risk for malnutrition  Levels can decrease with inflammatory process resulting in an inaccurate measurement  Used to measure effectiveness of total parenteral nutrition  Ranges:  Albumin: 3.5-5.0 g/dl  Prealbumin: 15-36 mg/dl Nitrogen Balance  Relationship between protein breakdown (metabolism )& protein synthesis (anabolism)  Neutral nitrogen balance= adequate nutritional intake  Positive nitrogen balance=protein synthesis, want enough to heal  Negative nitrogen balance+ protein used @ greater rate, don’t have enough protein

ATI NUTRITION GUIDELINES FOR HEALTHY EATING CHAPTER 4 o

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Advocates healthy food selections  Fiber rich fruits/veggies, whole grains, low-fat/fat free milk/milk products, lean meats, poultry, fish, legumes, eggs, nuts  Establish exercise routines= promote cardiovascular health  Consume minimum of 5 servings/day  Fat intake average 30% of total calorie with goal of 60mg/dl  LDL (ow density): Bad cholesterol- cholesterol out of liver into circulatory system (can form plaques on coronary artery walls) ...