Ch.44 - Nutrition

Injurious or unprofessional actions that harm another.

Building blocks that construct proteins; the end products of protein digestion.

Constructive metabolism characterized by conversion of simple substances into more complex compounds of living matter.

Condition in which ill or debilitated clients have poor appetites.

Disease characterized by a prolonged refusal to eat, resulting in emaciation, amenorrhea, emotional disturbance concerning body image, and an abnormal fear of becoming obese.

Measurement of weight, corrected for height, which serves as an alternative to traditional height-weight relationships.

Insatiable craving for fond, often resulting in episodes of continuous eating that are followed by purging, depression, and self-deprivation.

Dietary classification of food such as sugars, starches, cellulose, and gum.

Complex metabolic process in which energy is liberated for use in work, energy, storage, or heat production by oxidation of carbohydrates, lipids, and proteins; carbon dioxide and water, as well as energy, are produced.

Set of dietary standards for eight nutrients and food categories.

Format presenting a range of acceptable intake in place of absolute values.

difficulty swallowing

• Provision of nutrients through the gastrointestinal tract when the client cannot ingest, chew, or swallow food but can digest and absorb nutrients.
• Types of EN: polymetric, modular, elemental, speciality

Proteins produced by living cells that catalyze chemical reactions in organic matter.

Organic compounds essential for normal physiological and metabolic functioning; classified on the basis of their fat solubility.

Nutrients composed of chains of carbon atoms and hydrogen atoms with an acid group on one end of the chain and a methyl group at the other.

Formation of glucose or glycogen from substances that are not carbohydrates, such as proteins or lipids.

Anabolism of glucose into glycogen for storage.

Catabolism of glycogen into glucose, carbon dioxide, and water.

Condition caused by excessive intake of a vitamin; less likely to occur with water-soluble vitamins.

Estimate of what a person should weigh.

Organic chemical compound characterized by having in its structure a carbonyl, or keto, group, =CO, attached to two alkyl groups.

Any of the free fatty acid fractions in the blood.

Soybean- or safflower-oil-based solutions that are isotonic and that may be infused with amino acid and dextrose solution through a central or peripheral line.

Minerals classified as having a daily requirement of 100 mg or more.

Set of symptoms resulting from disorders in the intestinal absorption of nutrients; characterized by anorexia, weight loss, bloating of the abdomen, and muscle cramps.

Use of specific nutritional therapies to treat an illness, injury, or condition.

Aggregate of all chemical processes that take place in living organisms, resulting in growth, generation of energy, elimination of wastes, and other functions concerned with the distribution of nutrients in the blood after digestion.

Inorganic elements essential to the body because of their role as catalysts in biochemical reactions.

Fatty acids that have one carbon bond.

Relationship between the nitrogen taken into the body, usually as food, and the nitrogen excreted from the body in urine and feces. Most of the body's nitrogen is incorporated into protein.

Proportion of essential nutrients to the number of calories of a specific food.

Administration of nutrition into the vascular system.

Fatty acids that have two or more carbon double bonds.

Measurement that accounts for BMR plus energy to digest meals and perform mild activity.

Within carbohydrates, a classification of sugars.

Fatty acids in which each carbon in the chain has an attached hydrogen atom.

Monosaccharides and disaccharides, found primarily in sugars.

Minerals when less than 100 mg is needed daily; microminerals.

Circulate in the blood and are made up of three fatty acids attached to a glycerol.

Fatty acids in which an unequal number of hydrogen atoms are attached and the carbon atoms attach to each other with a double bond.

Consumption of a diet consisting predominantly of plant foods.

• Organic compounds essential in small quantities for normal physiological and metabolic functioning of the body.
• With few exceptions, vitamins cannot be synthesized by the body and must be obtained from the diet or dietary supplements.

Vitamins that cannot be stored in the body and must be provided in the daily food intake, such as vitamin C and B complex.

A measurement system of the size and makeup of the body, including height and weight, BMI and other objective data showing the body's construction.

Amino acids that the body synthesizes

Amino acids that the body cannot synthesize

• Measurement of heat that is equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure.
• Characterizes the energy-producing potential in food

Amount of energy used in a unit of time by a fasting, resting subject to maintain vital functions.

• feeling of mental relaxation and freedom from anxiety
• physical calm

• nutrient that contains cellulose, pectin, hemicellulose, and lignin
• sources are mainly fruits and vegetables

Viscous, semifluid contents of the stomach present during digestion of a meal that eventually pass into the intestines.

Coordinated, rhythmic, serial contractions of smooth muscle that force food through the digestive tract.

the process of decomposing organic matter (as in sewage) by bacteria or by chemical action or heat

the process of absorbing nutrients into the body after digestion

taking food into the body through the mouth (as by eating)