NSG 502 – Exam 3, Advanced Pathophysiology Nursing Course, Comprehensive Exam Review
and Study Guide
Nutrition - ANS ✔✔The sum of processes by which one takes in and uses nutrients and
includes:
- Undernutrition
- Normal nutrition
- Overnutrition
Nutrition status is influenced by: - ANS ✔✔- Attitudes toward food
- Eating habits
- Cultural and religious preferences
- Financial status
Dietary Reference Intakes (DRI) - ANS ✔✔General term for a set of reference values used to
plan and assess nutrient intakes of healthy people
Recommended Dietary Allowance (RDA) - ANS ✔✔- average daily intake sufficient to meet the
nutrient requirements of nearly all (97%-98%) healthy people
- Aimed to prevent deficiencies
Estimated Average Requirement (EAR) - ANS ✔✔intake that is estimated to meet the
requirement of half the healthy individuals in a group
Adequate Intake (AI) - ANS ✔✔- established when evidence is insufficient to develop an RDA
- Is set at a level assumed to ensure nutritional adequacy
,Tolerable Upper Limit (UL) - ANS ✔✔maximum daily intake unlikely to cause adverse health
events
Daily Values - ANS ✔✔- Developed for food and supplement labels
- Similar to the RDA or AI
- Goal: to help consumers determine the nutrient level in one serving of food in relation to their
requirement for it
how are energy requirements of the body are met? - ANS ✔✔food intake
What are the components of Total Energy Expenditure? - ANS ✔✔- Basal Metabolic
Rate/Resting Energy Expenditure
- Diet-induced Thermogenesis
- Physical Activity and Exercise
- Thermoregulation
T/F
Energy expenditure is often increased in hospitalized patients? - ANS ✔✔True
Who is responsible for calculating an individual's estimated calorie needs? - ANS ✔✔registered
dietician
Daily caloric requirements are influenced by: - ANS ✔✔- Age
- Gender
- Physical activity
- Body type
- Presence/absence of disease
,- Medications
what is the estimation calculation for calorie needs for an average adult? - ANS ✔✔20-35 cal/kg
Macronutrients are - ANS ✔✔- carbohydrates
- fat
- proteins
Micronutrients - ANS ✔✔vitamins and minerals
Carbohydrates - ANS ✔✔- Primary source of energy
- 4 kcal/g
- Classified as simple or complex
- Compose of 45-65% of daily caloric needs
Simple carbohydrates - ANS ✔✔- Monosaccharides
- Disaccharides
- Fruit, fruit juice, anything with added refined sugar
Complex carbohydrates - ANS ✔✔- Polysaccharides
- Whole wheat bread, whole grain pasta, brown rice, starchy vegetables
Types of carbohydrates: - ANS ✔✔- starch
- sugar
- fiber
, types of fiber - ANS ✔✔Soluble
- Attracts water and turns into gel during digestion
- Slows digestion
- Oat bran, barley, nuts, seeds, beans, lentils, peas, some F&V
Insoluble
- Wheat bran, vegetables, whole grains
- Adds bulk to stool and aids in passing food more quickly through stomach and intestines
Protein functions and considerations - ANS ✔✔Functions:
- Required for tissue growth, repair, and maintenance
- Energy production
- Antibodies/immune health
- 4 kcal/g
- 10% to 35% of daily caloric needs
what are the fundamental units of protein structure - ANS ✔✔amino acids
What are essential amino acids? - ANS ✔✔- 9 amino acids the body cannot synthesize
- must acquire from dietary intake
What are non-essential amino acids? - ANS ✔✔amino acids that we can synthesize on our own
What is an incomplete protein? - ANS ✔✔proteins that are lacking one or more of the essential
amino acids
and Study Guide
Nutrition - ANS ✔✔The sum of processes by which one takes in and uses nutrients and
includes:
- Undernutrition
- Normal nutrition
- Overnutrition
Nutrition status is influenced by: - ANS ✔✔- Attitudes toward food
- Eating habits
- Cultural and religious preferences
- Financial status
Dietary Reference Intakes (DRI) - ANS ✔✔General term for a set of reference values used to
plan and assess nutrient intakes of healthy people
Recommended Dietary Allowance (RDA) - ANS ✔✔- average daily intake sufficient to meet the
nutrient requirements of nearly all (97%-98%) healthy people
- Aimed to prevent deficiencies
Estimated Average Requirement (EAR) - ANS ✔✔intake that is estimated to meet the
requirement of half the healthy individuals in a group
Adequate Intake (AI) - ANS ✔✔- established when evidence is insufficient to develop an RDA
- Is set at a level assumed to ensure nutritional adequacy
,Tolerable Upper Limit (UL) - ANS ✔✔maximum daily intake unlikely to cause adverse health
events
Daily Values - ANS ✔✔- Developed for food and supplement labels
- Similar to the RDA or AI
- Goal: to help consumers determine the nutrient level in one serving of food in relation to their
requirement for it
how are energy requirements of the body are met? - ANS ✔✔food intake
What are the components of Total Energy Expenditure? - ANS ✔✔- Basal Metabolic
Rate/Resting Energy Expenditure
- Diet-induced Thermogenesis
- Physical Activity and Exercise
- Thermoregulation
T/F
Energy expenditure is often increased in hospitalized patients? - ANS ✔✔True
Who is responsible for calculating an individual's estimated calorie needs? - ANS ✔✔registered
dietician
Daily caloric requirements are influenced by: - ANS ✔✔- Age
- Gender
- Physical activity
- Body type
- Presence/absence of disease
,- Medications
what is the estimation calculation for calorie needs for an average adult? - ANS ✔✔20-35 cal/kg
Macronutrients are - ANS ✔✔- carbohydrates
- fat
- proteins
Micronutrients - ANS ✔✔vitamins and minerals
Carbohydrates - ANS ✔✔- Primary source of energy
- 4 kcal/g
- Classified as simple or complex
- Compose of 45-65% of daily caloric needs
Simple carbohydrates - ANS ✔✔- Monosaccharides
- Disaccharides
- Fruit, fruit juice, anything with added refined sugar
Complex carbohydrates - ANS ✔✔- Polysaccharides
- Whole wheat bread, whole grain pasta, brown rice, starchy vegetables
Types of carbohydrates: - ANS ✔✔- starch
- sugar
- fiber
, types of fiber - ANS ✔✔Soluble
- Attracts water and turns into gel during digestion
- Slows digestion
- Oat bran, barley, nuts, seeds, beans, lentils, peas, some F&V
Insoluble
- Wheat bran, vegetables, whole grains
- Adds bulk to stool and aids in passing food more quickly through stomach and intestines
Protein functions and considerations - ANS ✔✔Functions:
- Required for tissue growth, repair, and maintenance
- Energy production
- Antibodies/immune health
- 4 kcal/g
- 10% to 35% of daily caloric needs
what are the fundamental units of protein structure - ANS ✔✔amino acids
What are essential amino acids? - ANS ✔✔- 9 amino acids the body cannot synthesize
- must acquire from dietary intake
What are non-essential amino acids? - ANS ✔✔amino acids that we can synthesize on our own
What is an incomplete protein? - ANS ✔✔proteins that are lacking one or more of the essential
amino acids
