Professor Vickie Welton, MSN, PCCN, RN
Email: [email protected]
Review Syllabi & Assignments
If I repeat myself, it must be important!
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Chapter 1 & Begin Chapter 2:
CH 3 Digestion, Absorption, and Metabolism
1. Peristalsis is necessary to make it possible for people to _ food.
2. An example of mechanical digestion includes
B. churning and mixing of food in the stomach.
3. Valves to control the movement of
CH 18 Nutrition for Disorders of the Liver, Gallbladder, and
1. A common disorder in patients who abuse alcohol is
b. fatty liver.
Fatty liver is the earliest form of alcoholic liver disease. Alcohol
abuse does not cause diarrhea or cholecystitis
CH. 13 Life Span Health Promotion: Adulthood
1. As adults age, they are likely to want to add _ to their
b. more salt
As adults age, they are likely to want to add more salt to their food.
This is to compensate for their diminished sense of taste du
CH 10 Management of Body Composition
1. An individual has a distorted body image when
b. his or her perception of his or her body differs from reality.
2. Cultural influences have had a greater influence on body
perception during the past few decades beca
CH 9 Energy Supply and Fitness
1. The fuel for all body processes that traps energy released from
food is (are)
d. adenosine triphosphate.
2. Energy-supplying nutrients are eventually broken down to
d. carbon dioxide and water.
3. The total amount of ener
CH 8 Water and Minerals
If a woman who drinks a cup of decaffeinated coffee in the morning,
a cup of fruit juice with lunch, 6 cups of water throughout the day
and a cup of tea at bedtime, her fluid intake would be considered
Hard water contai
CH 7 Vitamins
A secondary deficiency of a vitamin occurs when
b. absorption is inadequate or excessive amounts are excreted.
An example of someone who has a relatively high risk for vitamin
deficiencies is a (n)
b. elderly man living independently.
CH 6 Proteins
1. Protein is needed by the body because it provides
D. amino acids.
2. The amount of protein that most Americans eat is
B. more than we need.
3. In addition to carbon, hydrogen, and oxygen, amino acids also contain
4. Nine of t
1. The nutrient that provides the densest energy source is
2. Sex hormones, bile, and vitamin D are formed in the body from
3. If a patient receiving fat-free parenteral nutrition develops eczema, the patient may have
CH 2 Personal and Community Nutrition
1. The type of influence that a desire for sweet and salty flavored foods has on food preferences
2. A teenage client is hungry and goes to the refrigerator for a snack. A holiday has just been
CH 11 Life Span Health Promotion: Pregnancy, Lactation, and Infancy
1. Increased levels of progesterone in pregnancy cause relaxation of
smooth muscle, which can cause
2. If a woman has had preeclampsia and hypertension in a previous
Chapter 12: Life Span Health Promotion: Childhood and Adolescence
1. In feeding children, adults are responsible for determining
c. the quantity and quality of foods prepared.
Parents and caregivers are responsible for providing nutritious foods
CH16: Interactions: Complementary and Alternative Medicine
5 dimensions of health
Spiritual, physical, intellectual, emotional, social (SPIES)
Traditional Chinese Medicine (TCM)
Yoga, naturopathic med, homeopathic med,
Chapter 22: Nutrition in Cancer, AIDS, and Other Special
1. The stage of carcinogenesis in which the deoxyribonucleic acid
(DNA) of the cell undergoes mutation is called
The DNA of the cell undergoes mutation in the initiation stag
CH 21 Nutrition for Diseases of the Kidneys
1. The overall function of the kidneys is to
c. maintain chemical homeostasis in the body.
The overall function of the kidneys is to maintain chemical
homeostasis in the body. Biochemical metabolism is controlle
CH 20 Nutrition for Cardiovascular and Respiratory Diseases
1. A risk factor for cardiovascular disease that may be modified by
dietary or other lifestyle changes includes
d. physical inactivity.
A modifiable risk factors for cardiovascular disease includ
CH 19 Nutrition for Diabetes Mellitus
1. A person is diagnosed as having diabetes mellitus if his or her
fasting blood glucose level on two occasions is greater than _
Diabetes mellitus is diagnosed as fasting blood glucose level >126
CH 17 Nutrition for Disorders of the Gastrointestinal Tract
1. The purpose of diet therapy for patients with dysphagia is to
Diet therapy for patients with dysphagia centers around providing
food and beverages in a form that can be sw
CH 15 Nutrition and Metabolic Stress
1. The adverse effects of malnutrition on the gastrointestinal tract
d. increased risk of spread of bacteria from the GI tract into the
rest of the body.
2. The adverse effects of malnutrition on the skin may
CH. 14 Nutrition in Patient Care
1. In-depth nutrition interventions are provided by
d. registered dietitians.
The entire health-care team may be involved in various aspects of
nutrition care of patients, but in-depth nutrition interventions are the
CH 1 Wellness Nutrition
1. Informal education includes education experiences that occur through daily activities, such as:
B. watching a television show about diabetes.
2. Health is the merging and balancing of five physical and psychologic dimensions of
NURS 135: Week 9
Chapters 14 & 18
Instructor Vickie Welton, MSN, PCCN, RN
Recap from last week
Know defending the set point & weight regulation
What activities help override/change your set point
Main risk factor of Metabolic Syndrome is _
Acceptable Macronutrient Distribution Range (AMDR)
A recommended range of Calories expressed as percents for carbohydrate, sugar, protein,
fat, and essential fatty acid dietary intake.
Oral Diets and
Enteral and Parenteral Nutrition
Finish Chapter 14
Chapters 15 & 16
Feeding Patients: Hospital Food and
Enteral and Parenteral Nutrition
The prevalence of malnutrition amo
Cover chapters 7 & 10
I should have your presentation topics by today
I am planning on grading the rest of the MyPlate assignments on Thursday
Caloric cost of staying
Obesity and Eating Disorders
Obesity and Eating Disorders
Prevalence of obesity (BMI 30) in American adults age 20 to 74
has more than doubled from 14.5% to 35.7% in 20092010 (Fig.
One of the most common causes of preventable death
1. Understand dysphagia, and what foods are best to avoid. I don't particularly like this question. Two good answers.
Impaired swallowing, Avoid hard, sticky and crunchy foods.
2. What type of diet is recommended for a patient with N/V? What should be avo
Final Exam Study Guide
I would type your answer under the question, space out your questions and bold Key words. Best of luck to
1. Know what occurs during episodes of physiological stress. What is the process in which additional energy is
37. What is the acceptable amount of of macronutrients from CHO? (In other words,
what % of your daily calories should be carbs?
The recommended dietary allowance (RDA) for carbohydrate is a minimum of 130 gm.
This recommendation is applicable to children
Today: Exam 3
Infants, Children, Adolescents (Chapter 12 )
Older Adults (Chapter 13 )
Next Week: Chapters 15 & 16
Read articles in Blackboard and Chapter 15
and take notes on one 8.5 x 11 piece of paper
(2-sided is okay)
for a quiz
Nutrition for Infants,
Cover Chapter 3, cover part of Chapter 4
Chapters 4, 5, & 6
Part 1 of MyPlate assignment is due
please bring hard copies to be turned in at
the beginning of class
A component of every living cell