Chapter 19 Nutritional Concepts

Chapter 19: Nutritional Concepts Nutrition - The sum of all processes involved in taking in nutrients and using them to maintain body tissue and provide energy. Why is it important to always consider the pts. Nutritional state? - To plan good quality of care for the pt based on pts nutritional history What are the roles of the nurse in promoting nutrition? - LVN may be responsible for assisting pt to eat, record pt intake, observe pt for poor nutrition, communicate any dietary concern to the HCP/Dietician/ other member of HC team Diet Planning Guides - Most developed countries adopted nutrition standards to help maintain optimal nutrition Amino acids - Building blocks of protein Anabolism - Building more tissue Basal Metabolic Rate [BMR] - Energy required to maintain necessary involuntary body fxns, digest nutrients and for physical activity Catabolism - Breaking down tissue Enteral Nutrition - Administration of nutrients into the GI Tract Glycogen - Used when the body's blood sugar is low Total Parenteral Nutrition [TPN] - Administration of a hypertonic solution into the Superior Vena Cava by way of the catheter Nutrient-Dense Foods - Foods that contain large amounts of nutrients relative to kilocalories Dietary Reference Intakes - Set of nutrient based values that serve both assessing and planning diets. What are the six classes of nutrients? - 1. Carbohydrates; 2. Fats; 3. Vitamins; 4. Minerals; 5. Protein 6. Water What are the general fxns of the 6 classes of nutrients? - Provide energy, build & repair tissue and regulate body processes What is the recommended percentage of intake for Protein? - 4 kcal/g