NR 228 Nutrition - Chamberlain University College of Nursing , Health and Wellness Latest 2023 / 2024 Units 1-4 Concept Review
Concepts:
- Discuss the role that nutrition plays in health promotion.
- Discuss the dietary implications and examples of primary, secondary, and tertiary prevention.
• Promote health and reduce chronic disease risk through the consumption of healthful diets and achievement and maintenance of healthy body weights.• Consume a variety of nutrient-dense foods within and across the food groups, especially whole grains, fruits, vegetables, low-fat or fat-free milk or milk products, and lean meats and other protein sources.• Limit the intake of saturated and trans fats, cholesterol, added sugars, sodium (salt), and alcohol.• Limit caloric intake to meet caloric needs.
• Primary: prevention. Low fat, high fiber (plant based) diet.
• Secondary: screening. Reducing certain nutrients, such as sodium.
• Tertiary: already have the disease trying to treat it. Diets should match the disease the Pt has.
- Explain what health literacy means and how it relates to health promotion.
- Describe the six known essential nutrients
• The ability to acquire and comprehend basic health concepts such as nutrition and apply them to one’s own health decisions.• Cultural, social, and individual factors
• Carbs: glucose
• Proteins: Amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
• Lipids (Fats): Linoleic acid, linolenic acid
• Minerals: Major minerals: calcium, phosphorus, sodium, potassium, sulfur, chlorine, magnesium. Trace minerals: chromium, cobalt, copper, fluorine, iodine, iron, manganese, selenium, zinc
- Explain the difference between essential and non-essential nutrients.
• Essential: we have to get from foods
• Non-essential: our body makes on its own
- Identify the kilocalorie per gram for the following and be able to calculate the kcal in food:
• Proteins: 4
• Carbohydrates: 4
• Fats: 9
• Alcohol: 7
- Explain Dietary Reference Intakes (DRI’s) and explain why they are used.
• Planning meals for large groups, such as the military • Creating dietary standards for governmental food assistance programs, such as the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) and Supplemental Nutrition Assistance Program (SNAP) • Interpreting food consumption information on individuals and populations
8. Define the following:
• EAR: the amount of a nutrient needed to meet the basic requirements of half the individuals in a specific group; the basis for setting the RDAs • RDA: the level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life stage and gender group 1 / 2
• AI: the approximate level of an average nutrient intake, determined by observation of or experimentation with a particular group or population that appears to maintain good health • UL: the level of nutrient intake that should not be exceeded to prevent adverse health risks (an example of this is Vit D) • AMDRs: intake range for an energy source associated with reducing chronic disease risk while supplying adequate essential nutrients
- Differentiate between the terms undernutrition and malnutrition.
• Undernutrition is the consumption of not enough energy or nutrients in comparison with DRI values. This means either not eating enough food to take in all the essential nutrients or eating enough food for energy but choosing foods that lack certain nutrients • Malnutrition is a condition resulting from an imbalanced nutrient and/or energy intake. Malnutrition is both undernutrition and overnutrition—consumption of too few nutrients or too low an energy intake and excess nutrient or energy consumption.
- Apply the concepts of self-efficacy and locus of control to positive nutrition lifestyle.
• Self-efficacy is our perception of our ability to have power over our lives and behaviors. Positive self-efficacy means believing that personal behaviors can be changed and one has control over one's life. Negative self-efficacy refers to feeling as if one is powerless, with little control over circumstances. A sense of positive self-efficacy is essential to attaining and then maintaining nutrition lifestyles for optimum heajk=V85 09 • lth. These strategies may be applicable in our own life situations and are useful for our clients as they, too, strive for enhanced self-efficacy.• Locus of control is the perception of one's ability to control life events and experiences. Having an internal locus of control means feeling as if you can influence the forces with which you come into contact. You have an inner sense of your ability to guide life events. An external locus of control is defined as the perception that you are not able to control what happens to you and that outside forces have power over what you experience.
- What is “MyPlate”? Know the plans for school age children and adults, including portion sizes
- Apply the concepts of variety, proportionality, moderation, and activity to food intake.
• Variety: Eat foods from all food groups and subgroups.
• Proportionality: Eat more of some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others (foods high in saturated or trans fats, added sugars, cholesterol, salt, and alcohol).• Moderation: Choose types of foods that limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
• Activity: Be physically active every day.
- Identify nutrients that Americans eat too few of and too much of.
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