Nursing > Lecture Notes > Nutrition proctored
Ch 1 3 macronutrients in the foods we eat Carbs Protein Fat Carbs Should make up 45-65% of calories Function: Provide energy Help regulate fat and protein metabolism Cardiac and CNS functioning Carbs provide 4 cal per gram of energy Glycogen Def: stored carb ... energy in liver and muscle ad is released in between meals to help regulate blood sugar levels Fiber 25 g 38 g /day men Protein 10-35 % of calories 0.8 g/per kg of body weight Function: tissue building, metabolism, immune function, maintain neutral nitrogen balance, wound healing Complete proteins have essential amounts of all 9 essential amino acids Found in Animal sources and soy There are also incomplete proteins Provide 4 cal/g of energy Protein energy malnutrition Koashacore Marasmus Lipids/ fats 20-35% daily calories Less than 10% from sat fats and ideal less than 7% Stored energy for body, padding and insulation, hormone production and fat soluble vitamins. Cholesterol limited to 200-300 mg/day 9 cal/ g of energy Vitamins Fat-soluble and water Water Vit c and B complex (thiamine, riboflavin, niacin, biotin, folate, cobalamin Vitamin C Tissue building Metabolism Iron absorption * Found in Fruits and citrus juices Tomatoes Green leafy peppers Deficiency Scurvy Bleeding Joint pain Swollen gums Times of stress and illness ^ Smokers need more B complex Metabolism ‘engery Nerve functions Foods Meats Milk Grains Whole grains Lumens Green leafy vegs Deficiency Thyamin B1 – Berry berry – common with ETOH Riboflavin B2 – chilosis, glositits Folate – neuro inutero defects Cobalamin B12 – pernicious anemia Intrinsic factor lacking can cause lack of B12 absorpt. Fat-soluble ADEK Carry a risk of toxicity bc they are stored in the body for a a long time. So you can over dose. Conditions that impair the absorption [Show More]
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Category:
Lecture Notes
Course:
Nursing
Last updated at :
1 year ago