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NR224 EXAM 2 STUDY GUIDE WITH ANSWERS
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NR224 EXAM 2 STUDY GUIDEWITH ANSWERS
Nutrition:
1) Define basal metabolic rate & resting energy expenditure BMR is the energy needed at rest to
maintain life- sustaining activities for a specific amount of time. REE is the amount of energy you
need to consume over a 24- hour period for your body to maintain all of its internal working activities
while at rest.
a. When is weight maintained, lost, and gained? (give intake versus outputs for each) From the
kilocalories of food we eat. If we meet the energy requirements, it won’t change; if we exceed,
we gain; if we fail to meet, we lose.
2) Describe the following (what are they, why are they important, examples of each)
a. Carbohydrates: composed of carbon, hydrogen, and oxygen. Main source of energy in the
diet. Main source of fuel for the brain, skeletal muscles during exercise, erythrocyte and
leukocyte production, and cell function of the renal medulla. Examples are sugars, vegetables,
fruits, milk.
b. Proteins: provide a source of energy that is essential for growth, maintenance, and repair of
body tissue.
i. What are the different types of protein? (dispensable, complete) Dispensable: the body
can synthesize, examples are alanine, asparagine, and glutamic acid. Complete: ‘high-
quality’ protein contains all essential amino acids in sufficient quantity to support
growth and maintain nitrogen balance. Indispensable: body doesn’t synthesize so we
need these to be provided in our diet, like histidine.
ii. What type of nitrogen balance is essentials for healing, growth, vital organ function,
etc.? How does protein affect this nitrogen balance? POSITIVE nitrogen balance is
essential for that. Protein
, NR224 EXAM 2 STUDY GUIDE
WITH ANSWERS
provides energy but because its essential role is to promote growth, maintenance, and
repair, a diet needs to provide adequate kilocalories from nonprotein sources.
c. Fats Most calorie-dense nutrient, composing of triglycerides and fatty acids.
i. How much fat is needed in the diet to prevent deficiency of linoleic acid? What is
lineoleic acid? Above 10% of daily nutrition, anything below will be a deficiency.
Linoleic acid is another type of unsaturated fatty acid that is important for metabolic
processes.
ii. Triglycerides: circulate in the blood and are composed of three fatty acids attached to a
glycerol.
iii. Monounsaturated fatty acids: One double bond. Foods like almonds, pecans, cashews.
iv. Polyunsaturated fatty acids: fatty acid with two or more carbon double bonds.
v. Unsaturated fatty acids: unequal number of hydrogen atoms are attached and the
carbon atoms attach to one another with a double bond
vi. Saturated fatty acids: each carbon in the chain has attached hydrogen atom.
1. What are AHA guidelines for daily saturated fat intake? 10%.
d. Water: Makes up 60-70% of total body weight.
i. Describe signs and symptoms of dehydration? Feeling very thirsty, dry mouth, less
urination, dark-colored urine, dry skin, tired, dizzy.
ii. How would you educate a client about dehydration? Teach importance of drinking 6-8
glasses of water a day. How hydration is important for wound healing, healthy ski,
digestion, healthy kidneys, and electrolyte balance.
e. Vitamins: organic substances present in small amounts in food that are essential to normal
metabolism.
i. Fat Soluble: A,D,E, and K. Stored in the fatty compartments of the body. Needed
through dietary intake, besides D.
ii. Water Soluble: C and B complex. Body doesn’t store these, so we need to provide in
daily food intake.
f. Minerals: inorganic elements essential to the body at catalysts in biochemical reactions.
3) Describe:
a. Digestion: mechanical breakdown that results from chewing, churning, and mixing with
fluid and chemical reactions with food reduces to its simplest form.
b. Metabolism and storage of nutrients: all biochemical reactions within the cells of the body. It is
stored in tissues, like adipose tissue.
c. Absorption: small intestine, lined with villi, primary absorption site for nutrients.
d. Elimination: chyme moves by peristaltic action through ileocecal valve into the large
intestine where it becomes feces.
4) How is it best to assess cultural views of food preferences? Ask the patient if they have any restrictions.
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