● Micronutrients:
○ Water soluble vitamins: C & B-complex, Biotin, Pantothenic acid
■ Body cannot store excess
○ Fat soluble vitamins: A, D, E, K
■ Body can store excess
○ Macrominerals: <100mg / day Calcium, Phosphorus, Sodium, Potassium,
Magnesium, Chloride, Sulfur
○ Microminerals: >100mg / day. Iron, Zinc, Manganese, Iodine, Fluoride, Copper,
Cobalt, Chromium, Selenium.
● Energy balance: relationship between energy consumed and energy used
● Calorie: unit of heat energy
● ENergy liberated from metabolism of food:
○ Carbs: 4 cal/ gm
○ Protein: 4 cal/ gm
○ Fat: 9 cal/ gm
○ Alcohol: 7 cal/ gm
● Metabolism: all biochemical and physiological processes by the body grow and maintain.
● BMR: rate of which your body burns cals
● REE: amount of cals it takes for your body to maintain basic functions
● IBW: optimal weight recommended for optimal health
● BMI: indicator of body fat %
○ Measure height in meters
○ Measure weight in kg
○ BMI = kg/m
● Factors affecting Nutrition: PAGE 1170
○ Development stage
○ Gender
○ Ethnicity and Culture
○ Beliefs about food
○ Personal preferences in palate
○ Religion
○ Lifestyle
○ Economics: SES
○ Medications and therapy
○ Health
○ Alcohol consumption (low vitamin B)
○ Advertising
○ Psychological factors: stress, depressed, lonely
● Dietary Guidelines:
○ Shift toward plant based
○ Reduce added sugars and solid fats
○ Consume foods that have vitamin D, Calcium, Potassium, Fiber
, ○ Fat intake 20-35%
○ 1 alcoholic drink / day 2 for men
● Complete plant proteins:
○ Grains + legumes
○ Legumes (beans) + nuts or seeds
● Vegetarians: Potassium, iron, protein, drink soy milk, soybeans = potassium A D
● Iron fortified cereals vs iron pills - if they don't like taking pills
● Young adult nutrition: protein and calcium ,
● Middle aged nutrition: w= calcium and D, take vitamins A C E
● Old people nutrition: ability to swallow, be aware of dark greens w/ meds
● Dairy = calcium A and D
● fruits= potassium
● DIETS = PAGE 1189
● Soft diets: purpose = can't chew, aspiration, aphasia,
● Fluid intake include anything that become liquid at room temp PAGE 1368
○ Jello
○ Pudding
○ Peanut butter
○ Ice cream
● Clear Diet: surgery
○ Only 24-36 hrs
○ Used to relieve thirst , dehydration, and minimize stimulation of gi tract
○ Water, tea, broth, carbonated beverages, gelatin
● Components of Nutritional Assessment = PAGE 1181
○ Anthropometric data
○ Biochemical data
○ Clinical data
○ Dietary data
● Nurses carry out nutritional screens through routine nursing histories and physical
examinations.
○ Data obtained:
■ Age, gender, activity level
■ Difficulty eating
■ Condition of mouth and dentures
■ Changes in weight and appetite
■ Physical disabilities that affect buying cooking or eating
■ Living arrangements and SES
■ General health
■ Medications
● Urea: product of amino acid metabolism is formed from ammonia.
● Urea concentrations in the blood and urine directly reflect the intake and breakdown of
protein.
● Urinary creatinine: reflects muscle mass. Released during skeletal muscle metabolism.
Rate of creatinine formation is directly proportional to the total muscle mass.
○ Water soluble vitamins: C & B-complex, Biotin, Pantothenic acid
■ Body cannot store excess
○ Fat soluble vitamins: A, D, E, K
■ Body can store excess
○ Macrominerals: <100mg / day Calcium, Phosphorus, Sodium, Potassium,
Magnesium, Chloride, Sulfur
○ Microminerals: >100mg / day. Iron, Zinc, Manganese, Iodine, Fluoride, Copper,
Cobalt, Chromium, Selenium.
● Energy balance: relationship between energy consumed and energy used
● Calorie: unit of heat energy
● ENergy liberated from metabolism of food:
○ Carbs: 4 cal/ gm
○ Protein: 4 cal/ gm
○ Fat: 9 cal/ gm
○ Alcohol: 7 cal/ gm
● Metabolism: all biochemical and physiological processes by the body grow and maintain.
● BMR: rate of which your body burns cals
● REE: amount of cals it takes for your body to maintain basic functions
● IBW: optimal weight recommended for optimal health
● BMI: indicator of body fat %
○ Measure height in meters
○ Measure weight in kg
○ BMI = kg/m
● Factors affecting Nutrition: PAGE 1170
○ Development stage
○ Gender
○ Ethnicity and Culture
○ Beliefs about food
○ Personal preferences in palate
○ Religion
○ Lifestyle
○ Economics: SES
○ Medications and therapy
○ Health
○ Alcohol consumption (low vitamin B)
○ Advertising
○ Psychological factors: stress, depressed, lonely
● Dietary Guidelines:
○ Shift toward plant based
○ Reduce added sugars and solid fats
○ Consume foods that have vitamin D, Calcium, Potassium, Fiber
, ○ Fat intake 20-35%
○ 1 alcoholic drink / day 2 for men
● Complete plant proteins:
○ Grains + legumes
○ Legumes (beans) + nuts or seeds
● Vegetarians: Potassium, iron, protein, drink soy milk, soybeans = potassium A D
● Iron fortified cereals vs iron pills - if they don't like taking pills
● Young adult nutrition: protein and calcium ,
● Middle aged nutrition: w= calcium and D, take vitamins A C E
● Old people nutrition: ability to swallow, be aware of dark greens w/ meds
● Dairy = calcium A and D
● fruits= potassium
● DIETS = PAGE 1189
● Soft diets: purpose = can't chew, aspiration, aphasia,
● Fluid intake include anything that become liquid at room temp PAGE 1368
○ Jello
○ Pudding
○ Peanut butter
○ Ice cream
● Clear Diet: surgery
○ Only 24-36 hrs
○ Used to relieve thirst , dehydration, and minimize stimulation of gi tract
○ Water, tea, broth, carbonated beverages, gelatin
● Components of Nutritional Assessment = PAGE 1181
○ Anthropometric data
○ Biochemical data
○ Clinical data
○ Dietary data
● Nurses carry out nutritional screens through routine nursing histories and physical
examinations.
○ Data obtained:
■ Age, gender, activity level
■ Difficulty eating
■ Condition of mouth and dentures
■ Changes in weight and appetite
■ Physical disabilities that affect buying cooking or eating
■ Living arrangements and SES
■ General health
■ Medications
● Urea: product of amino acid metabolism is formed from ammonia.
● Urea concentrations in the blood and urine directly reflect the intake and breakdown of
protein.
● Urinary creatinine: reflects muscle mass. Released during skeletal muscle metabolism.
Rate of creatinine formation is directly proportional to the total muscle mass.
