Concepts for Nursing Practice Exam 1
1. What do and what are macronutrients do?
kilocalorie(kcal) energy containing nutrients known as carbohydrates, proteins, and fats.
2. Nutrient dense vs. energy dense
Nutrient dense foods have a lot of nutrition per bite whereas energy dense foods have a lot of
calories per bite but aren't necessarily nutritious (both equal in calories)
3. Energy dense: Foods that have lots of calories per serving and come from protein, fat,
carbohydrates
4. Nutrient dense: have high levels of nutrients per serving and include amounts of vitamins,
minerals, and/or protein in a food.
5. BMI classifications
underweight: <18.5
normal: 18.5-24.9
overweight: 25-29.9
, obese Class 1 : 30-34.9
Obese Class 2: 35-39.9
Morbid or Severe Obese Class 3: >40
6. BMI
body mass index
7. Obesity
Having an excess amount of body fat
8. Weight Bias
Negative attitudes and stereotypes that have a detrimental effect on interpersonal
relationships
Patients are less likely to receive preventive care when weight bias occurs
9. Benefits of Weight Loss
-improved insulin sensitivity
-reduced hypertension
-increased HDL levels
, -reduced LDL levels
-Reduction of elevated blood glucose in Type 2 DM
-reduces blood pressure
Modest weight loss of even 3%- 5% of starting weight can have clinical benefits, and greater
weight losses produce greater benefits.Incorporating a diet and physical activity is essential for
a positive weight loss program. Daily 30 minutes to an hour can diminish appetite and maintain
weight loss. Goals should be realistic and healthy.
Progressively increasing physical activity helps decrease weight, cholesterol, and BP levels.
10. Effects of Aging on Nutrition
Infants and children: Due to lack of teeth, chewing capabilities, immature GI tract and organ
development, and total dependence on others for feeding.
Elderly, especially those hospitalized: reduced organ function, limited income, interaction
between nutrients and medications, isolation, decreased interest in meal preparation, change
in appetite, fatigue, and altered taste sensations. Those who are hospitalized are at greater risk
because of severe restrictions, rigid mealtimes, generally poor health status, and feeding
dependency. Physiological risk factors include frailty, low BMI (BMI < 21 is associated with a
high risk of mortality despite nutritional interventions) and neurologic deficits from a stroke or
Alzheimer disease.
- Fewer calories, but the same or slightly increased amount of protein, are required as one ages.
11. Gastric bypass surgery
1. What do and what are macronutrients do?
kilocalorie(kcal) energy containing nutrients known as carbohydrates, proteins, and fats.
2. Nutrient dense vs. energy dense
Nutrient dense foods have a lot of nutrition per bite whereas energy dense foods have a lot of
calories per bite but aren't necessarily nutritious (both equal in calories)
3. Energy dense: Foods that have lots of calories per serving and come from protein, fat,
carbohydrates
4. Nutrient dense: have high levels of nutrients per serving and include amounts of vitamins,
minerals, and/or protein in a food.
5. BMI classifications
underweight: <18.5
normal: 18.5-24.9
overweight: 25-29.9
, obese Class 1 : 30-34.9
Obese Class 2: 35-39.9
Morbid or Severe Obese Class 3: >40
6. BMI
body mass index
7. Obesity
Having an excess amount of body fat
8. Weight Bias
Negative attitudes and stereotypes that have a detrimental effect on interpersonal
relationships
Patients are less likely to receive preventive care when weight bias occurs
9. Benefits of Weight Loss
-improved insulin sensitivity
-reduced hypertension
-increased HDL levels
, -reduced LDL levels
-Reduction of elevated blood glucose in Type 2 DM
-reduces blood pressure
Modest weight loss of even 3%- 5% of starting weight can have clinical benefits, and greater
weight losses produce greater benefits.Incorporating a diet and physical activity is essential for
a positive weight loss program. Daily 30 minutes to an hour can diminish appetite and maintain
weight loss. Goals should be realistic and healthy.
Progressively increasing physical activity helps decrease weight, cholesterol, and BP levels.
10. Effects of Aging on Nutrition
Infants and children: Due to lack of teeth, chewing capabilities, immature GI tract and organ
development, and total dependence on others for feeding.
Elderly, especially those hospitalized: reduced organ function, limited income, interaction
between nutrients and medications, isolation, decreased interest in meal preparation, change
in appetite, fatigue, and altered taste sensations. Those who are hospitalized are at greater risk
because of severe restrictions, rigid mealtimes, generally poor health status, and feeding
dependency. Physiological risk factors include frailty, low BMI (BMI < 21 is associated with a
high risk of mortality despite nutritional interventions) and neurologic deficits from a stroke or
Alzheimer disease.
- Fewer calories, but the same or slightly increased amount of protein, are required as one ages.
11. Gastric bypass surgery
