Pathophysiology - Nutrition.pdf
Pathophysiology - Nutrition
| Complete Exam Study
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Answers & ATI Review
Material
, Pathophysiology - Nutrition
Pathophysiology - Nutrition.pdf
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1. Nutrition (con- The interaction of nutrients and other substances in food in relation to mainte-
ceptual defini- nance, growth, reproduction, repair, and health of an organism
tion)
2. Macronutrients kilocalorie (kcal) (energy) sources of carbohydrates, proteins, and fats
3. Phytochemicals plant compounds that are through to have health-protecting qualities (antioxidant
and immune-boosting properties)
4. Malnutrition conditions in which there is either undernutrition (i.e. insufficient protein inges-
tion) or imbalanced nutrition (excess kilocalorie intake)
5. Sarcopenia a term to describe a loss of muscle mass and strength
6. Hypoalbumine- condition of too little protein in the blood
mia
7. Maldigestion failure of the chemical processes of digestion that take place in the intestinal lumen
or at the brush border of the intestinal mucosa
8. Risk Factors All individuals are at risk for malnutrition. The two ends of the age continuum (very
young and very old) represent the age groups of greatest concern.
9. Oral Intake (re- appropriate ingestion of necessary foods to meet macronutrient needs (kcal
quirement) sources of protein, carbohydrates, etc.) and micronutrient needs (vitamins, min-
erals, etc.)
10. Oral Intake (in- informed food choices and mastication and swallowing ability
volves...)
11. Percutaneous En- oral intake may be provided through a PEG feeding; nurses are encouraged to
doscopic Gas- remember to include water with PEG feeding
trostomy (PEG)
feeding
Pathophysiology - Nutrition
| Complete Exam Study
Guide, Practice Questions,
Answers & ATI Review
Material
, Pathophysiology - Nutrition
Pathophysiology - Nutrition.pdf
Study online at https://quizlet.com/_a8vgyt
1. Nutrition (con- The interaction of nutrients and other substances in food in relation to mainte-
ceptual defini- nance, growth, reproduction, repair, and health of an organism
tion)
2. Macronutrients kilocalorie (kcal) (energy) sources of carbohydrates, proteins, and fats
3. Phytochemicals plant compounds that are through to have health-protecting qualities (antioxidant
and immune-boosting properties)
4. Malnutrition conditions in which there is either undernutrition (i.e. insufficient protein inges-
tion) or imbalanced nutrition (excess kilocalorie intake)
5. Sarcopenia a term to describe a loss of muscle mass and strength
6. Hypoalbumine- condition of too little protein in the blood
mia
7. Maldigestion failure of the chemical processes of digestion that take place in the intestinal lumen
or at the brush border of the intestinal mucosa
8. Risk Factors All individuals are at risk for malnutrition. The two ends of the age continuum (very
young and very old) represent the age groups of greatest concern.
9. Oral Intake (re- appropriate ingestion of necessary foods to meet macronutrient needs (kcal
quirement) sources of protein, carbohydrates, etc.) and micronutrient needs (vitamins, min-
erals, etc.)
10. Oral Intake (in- informed food choices and mastication and swallowing ability
volves...)
11. Percutaneous En- oral intake may be provided through a PEG feeding; nurses are encouraged to
doscopic Gas- remember to include water with PEG feeding
trostomy (PEG)
feeding
