Nursing Nutrition
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1. Nutrition The basic component of health, essential for normal growth and devel-
opment, tissue maintenance and repair, cellular metabolism and organ
function.
2. What is a Calorie? Unit of measure for energy in food
1 gram protein = 4 Calories
1 gram carbohydrate 4 Calories
= 9 Calories
1 gram far =
3. Calculate ideal body Men: 106 + 6 lb for every inch over 60 in
weight for individual Women: 100 + 5 lb for every inch over 60 in
over 5 feet
4. Factors that affect en- age, body mass, gender, fever, starvation, smoking, menstruation, illness,
ergy requirements infection, activity level, thyroid function
5. Essential nutrient Needed for growth or maintenance but unable to be manufactured by the
body
6. Non-essential nutrient Not needed in diet because the body can make them
7. What are the six es- Carbohydrates, fat, protein, vitamins, minerals, water
sential nutrients?
8. Malnutrition Lack of sufficient nutrients in the body.
9. Under-nutrition Nutritional deficiency resulting from lack of food or from the inability of
the body to convert or absorb it.
10. Over-nutrition the excessive intake of food, especially in unbalanced proportions.
11. Phytochemicals Non-nutritive plant chemicals that have protective or disease preventive
properties.
, Nursing Nutrition
Study online at https://quizlet.com/_1qrqx3
12. Probiotics Bacteria found in food that improve microbial balance in intestine.
13. Antioxidants Substance that prevents or inhibits uptake of oxygen. Prevent tissue dam-
age in body; prevent cellular damage.
14. Botanical Remedies Use of plant products as supplements to assist with treating illness or as
preventive of illness.
15. Carbohydrates Composed of Carbon, Hydrogen and Oxygen. Main source of energy
in diet. Necessary for normal function of cells, tissues, organs, brain &
skeletal muscles.
16. Simple sugars; Mono- Simplest forms of sugars or carbohydrates. Include glucose,Fructose,
saccharide's Galactose, Ribose, xylose.
17. Simple sugars; Disac- Sugars made by linking to monosaccharides. Include Sucrose, Maltose,
charides Lactose
18. Sucrose glucose + fructose
Sucrose is table sugar. It is purified from sugar cane or sugar beets.
19. Lactose galactose + glucose
Sugar found in milk.
20. Maltose glucose + glucose
Found in some cereals & candies. Product of starch digestions.
21. Soluble Fibers The "interior" part of fruits and vegetables. Assists in decreasing blood
cholesterol & sugar levels.
22. Insoluble Fiber The "skin" of fruits & vegetables. Assist in intestinal mobility.
23. Fats Stored form of energy, composed of Carbon, Hydrogen, Oxygen. Should
be 20-35% of caloric intake. Solid at room temp.
Study online at https://quizlet.com/_1qrqx3
1. Nutrition The basic component of health, essential for normal growth and devel-
opment, tissue maintenance and repair, cellular metabolism and organ
function.
2. What is a Calorie? Unit of measure for energy in food
1 gram protein = 4 Calories
1 gram carbohydrate 4 Calories
= 9 Calories
1 gram far =
3. Calculate ideal body Men: 106 + 6 lb for every inch over 60 in
weight for individual Women: 100 + 5 lb for every inch over 60 in
over 5 feet
4. Factors that affect en- age, body mass, gender, fever, starvation, smoking, menstruation, illness,
ergy requirements infection, activity level, thyroid function
5. Essential nutrient Needed for growth or maintenance but unable to be manufactured by the
body
6. Non-essential nutrient Not needed in diet because the body can make them
7. What are the six es- Carbohydrates, fat, protein, vitamins, minerals, water
sential nutrients?
8. Malnutrition Lack of sufficient nutrients in the body.
9. Under-nutrition Nutritional deficiency resulting from lack of food or from the inability of
the body to convert or absorb it.
10. Over-nutrition the excessive intake of food, especially in unbalanced proportions.
11. Phytochemicals Non-nutritive plant chemicals that have protective or disease preventive
properties.
, Nursing Nutrition
Study online at https://quizlet.com/_1qrqx3
12. Probiotics Bacteria found in food that improve microbial balance in intestine.
13. Antioxidants Substance that prevents or inhibits uptake of oxygen. Prevent tissue dam-
age in body; prevent cellular damage.
14. Botanical Remedies Use of plant products as supplements to assist with treating illness or as
preventive of illness.
15. Carbohydrates Composed of Carbon, Hydrogen and Oxygen. Main source of energy
in diet. Necessary for normal function of cells, tissues, organs, brain &
skeletal muscles.
16. Simple sugars; Mono- Simplest forms of sugars or carbohydrates. Include glucose,Fructose,
saccharide's Galactose, Ribose, xylose.
17. Simple sugars; Disac- Sugars made by linking to monosaccharides. Include Sucrose, Maltose,
charides Lactose
18. Sucrose glucose + fructose
Sucrose is table sugar. It is purified from sugar cane or sugar beets.
19. Lactose galactose + glucose
Sugar found in milk.
20. Maltose glucose + glucose
Found in some cereals & candies. Product of starch digestions.
21. Soluble Fibers The "interior" part of fruits and vegetables. Assists in decreasing blood
cholesterol & sugar levels.
22. Insoluble Fiber The "skin" of fruits & vegetables. Assist in intestinal mobility.
23. Fats Stored form of energy, composed of Carbon, Hydrogen, Oxygen. Should
be 20-35% of caloric intake. Solid at room temp.
