ATI Nutrition notes latest 100% (2021/22)

ati


ATI SOURCES OF NUTRITION CHAPTER 1
o Carbs: energy for the body
 130g/day
 45%-65% of calories
 Monosaccharides: glucose (corn syrup), fructose (fruits), galactose (in milk)
 Basic energy for cells
 Disaccharides: sucrose (table syrup), lactose (milk sugar, maltose (malt sugar)
 Energy
 Polysaccharides: starches (grains, legumes, root veggies, fiber (whole grains, fruits,
veggies)
 Energy, storage/digestive aid

o Fiber: adds bulk, stimulates peristalsis to ease elimination
 Women 25g/day
 Men 25g/day
 Fruits, veggies, oats

o Proteins: tissue building, balance of nitrogen & H20, backup energy
 0.8g/kg
 10%-35% of total calories
 Complete animal sources & soy
 Incomplete-plants
 Complementary – incomplete proteins that add up to complete
 Vegan diets lack vitamin B12 (doesn’t occur in plants)
 4 ca/g of energy

o Lipids: concentrated form of stored energy, hormone production, cell wall structure,
padding, insulation, cover nerve fibers, aid in absorption of fat soluble vitamins
 200-300 mg/day
 20%-35% of total calories
 10% of less should come from saturated at sources
 Dark meat, poultry skin, dairy foods, added oils

o Triglycerides: supply energy, allow fat soluble vitamin support, form adipose tissue
 Saturated fatty acids: solid @ room temp-animal sources
 Unsaturated: includes monounsaturated (nuts, canola oil, olives, avocado,
peanuts)& polyunsaturated (corn, wheat & germ, fish soybean, safflower, sunflower)
 From plants
 Essential fatty acids: broken down fats, supplied by diet ( omega 3 & 6-support
blood clotting, BP, inflammatory responses )
 93 % of fat in food

o Vitamins: Wound healing, no usable energy for body
 Water soluble: Vitamin C & B complex
 Fat soluble: Vitamin A,D, E, K
 Vitamin C
 Wound healing

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,  Citrus fruits (oranges, lemons), tomatoes, peppers, green leafy veggies,
strawberries
 B-Complex
 Thiamin (B1): promotes appetite, assists with muscle actions
 Almost all plant & animal (meats, grains, legumes)
 Deficiency can result in confusion, anorexia, tachycardia, headache,
weight loss & fatigue
 Riboflavin (B2): release energy from cells
 Milk, meats, dark leafy veggies
 Deficiency can result in scales/cracks on lips/corners of mouth,
glossitis, dermatitis of ears/nose/mouth
 Niacin (B3): metabolism of fats, glucose, alcohol
 Meats, legumes, milk, whole grain , enriched breads & cereals
 Deficiency can result in sun-sensitive skin lesions, GI & neuro findings
 Pyridoxine/Vitamin B6: cell function, synthesis of hemoglobin
 Meats, grains, legumes
 Deficiency can result in macrocytic anemia, CNS disturbances
 Panthothenic Acid: metabolism of carbs, fats, proteins
 Meats, whole grain cereals, dried peas & beans
 Deficiency can result in extremely rare, generalized body system
failure
 Biotin: formation of glucose
 Eggs, milk, dark green veggies
 Deficiency can result –rare: depression, fatigue, hair loss, scaly red
rash
 Folate: hgb 7 amino acid synthesis, new cell synthesis & prevention of neural tube
defects in utero
 Liver, dark green leafy veggies, OJ, legumes
 Deficiency can result in megaloblastic anemia (spina bifida/anencephaly) –
fetal neural tube defects
 Fat Soluble Vitamins (A,D,E,K)
 Vitamin A: vision, tissue strength/growth, embryonic development
 Fatty fish, egg yolks, butter, cream , dark yellow/orange fruits/veggies
(carrots, yams, apricots, squash, cantaloupe)
 Deficiency can result in vision changes, GI disturbances
 Electrolytes: maintain homeostasis
 Sodium, potassium , chloride
 Phosphorus (P): energy transfer of RNA/DNA, acid base balance, bone/teeth
formation
 Dairy, peas, meat, eggs, legumes
 Iodine: synthesis of thyroxine, taken up by thyroid (when lacking thyroid gland-
enlarges, creates goiter)
ATI NUTRITION INGESTION, DIGESTION, ABSORPTION, METABOLISM CHAPTER 2
o Acute stress ↑ metabolism, blood glucose levels, protein catabolism
o Protein deficiency as stress hormone breaks down protein at rapid rates
o ↑ risk of complications from severe trauma/illness (skin breakdown, delayed wound
healing, infections, organ failure, ulcers, impaired medication tolerance)

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, o Protein requirements ↑ 72g/kg, ↑ to 25% of total calories
o Prolonged stress affects metabolic rate (↑)
o ↓ basal metabolic rate: short/overweight body build, starvation/malnutrition, >60 yrs of
age
o Strategies to increase protein , caloric content
 add skim milk powder to milk
 use whole milk in recipes instead of H20
 add cheese, peanut butter, chopped hard boiled eggs, yogurt to food
 dip meats in eggs or milk & coat with bread crumbs before cooking
 nuts/dried beans
ATI NUTRITION ASSESSMENT/DATA COLLECTION CHAPTER 3
o BMI:
 Healthy: 18.5-24.9
 Overweight: 25-29.9
 Obesity: >30
o Prealbumin
 Assess critically ill patients at risk for malnutrition
 Levels can decrease with inflammatory process resulting in an inaccurate
measurement
 Used to measure effectiveness of total parenteral nutrition
 Ranges:
 Albumin: 3.5-5.0 g/dl
 Prealbumin: 15-36 mg/dl
o Nitrogen Balance
 Relationship between protein breakdown (metabolism )& protein synthesis
(anabolism)
 Neutral nitrogen balance= adequate nutritional intake
 Positive nitrogen balance=protein synthesis, want enough to heal
 Negative nitrogen balance+ protein used @ greater rate, don’t have enough protein
ATI NUTRITION GUIDELINES FOR HEALTHY EATING CHAPTER 4
o Advocates healthy food selections
 Fiber rich fruits/veggies, whole grains, low-fat/fat free milk/milk products, lean
meats, poultry, fish, legumes, eggs, nuts
 Establish exercise routines= promote cardiovascular health
 Consume minimum of 5 servings/day
 Fat intake average 30% of total calorie with goal of <7% from saturated fats
 Limit sugar & starchy foods to decrease risk of dental caries
 Consume less than 2,300mg/day (1 tsp) of salt
 Drink alcohol in moderation
 Eating at least 12oz seafood
 Follow food safety guidelines when preparing
o My Plate
 healthy food choices balanced with physical activity
 adults 2.5 hours/week (moderate) & 1.25 hours/week (vigorous)
 kids/teen 60min/day
o Vegetarian Diets
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