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GI system
mouth, pharynx, esophagus, small intestine and lg intestine
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GI accessory organs
salivary glands, liver, gallbladder, pancreas
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What GI changes occur with aging
increased caries and tooth loss, decreased sense of taste, decreased gag reflex, decreased muscle tone at sphincters, decreased gastric secretions, decreased peristalsis
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Protein supplies 4 calories per gram
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Six nutrients
protein, carbs, fats, vitamins, minerals, water
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Complete proteins
animal sources
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Incomplete
plant sources (soybeans)
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Cholesterol level
less than 300 mg per day
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Sodium
less than 2300 mg per day
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Protein intake
46-56 g per day
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When does body require more protein
illness and rapid tissue growth (pregnancy and lactation)
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Protein requirement
0.8 g per kg
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3 types of vegetarian
lacto-ovo-dairy, eggs, plany; lactoveg-no eggs; vegan-no animal sources, including honey
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Carbs provide
4 calories per gram
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3 types of carbs
simple(ose sugars), complex (bread, pasta, etc), fiber 21-38 g per day
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Fat provides
9 calories per gram
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Functions of fat
source of fatty acids, adds flavor/texture, dissolves and transports fat soluble vitamins and nutrients, insulates and controls body temp, makes food smell good, cushions body organs, facilitaites nerve transmissions, gives feeling of fullness after eating
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3 essential fatty acids
linoleic (corn, safflower, sunflower oils), oleic (olive oil and beef), linolenic (green leafy veg, walnuts, pecans, soybean products)
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Fat soluble vitamins
A, D, E, K
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Minerals are essential for
proper muscle and nerve function and act as catalysts for many cellular functions; acid/base balance
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Functions of minerals
maintain rigidity and strength in teeth and bones, facilitate contraction and relaxation of muscles, assist in blood clotting and tissue repair and growth
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Patient should take in how much water
output plus 500ml
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By 6 mo of age,
weight should double and end of first year, birth weight should triple
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BMI
normal 18.5-24.9; <18.5 underweight; 25 and 29.9 overweight, above 30 obese, above 40 morbidly obese
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