ATI SOURCES OF NUTRITION CHAPTER 1
o Carbs: energy for the body
130g/day
45%-65% of calories
Monosaccharides: glucose (corn syrup), fructose (fruits), galactose (in milk)
Basic energy for cells
Disaccharides: sucrose (table syrup), lactose (milk sugar, maltose (malt sugar)
Energy
Polysaccharides: starches (grains, legumes, root veggies, fiber (whole grains, fruits,
veggies)
Energy, storage/digestive aid:
ATI NUTRITION INGESTION, DIGESTION, ABSORPTION, METABOLISM CHAPTER 2
ATI NUTRITION ASSESSMENT/DATA COLLECTION CHAPTER 3
ATI NUTRITION GUIDELINES FOR HEALTHY EATING CHAPTER 4:
ATI NUTRITION FOOD SAFETY CHAPTER 5:
ATI NUTRITION CULTURAL, ETHNIC, RELIGIOUS INFLUENCES CHAPTER 6:
ATI NUTRITION ACROSS LIFESPAN CHAPTER 7:ATI MODIFIED DIETS CHAPTER 8
ATI Chapter 9 Enteral Nutrition;
ATI NUTRITION CHAPTER 10:
ATI NUTRITION CHAPTER 11
Medical, psychological, and social factors can all create nutritional barriers
10
Nutritional Barriers & Nursing Interventions
ATI NUTRITION CARDIOVASCULAR & HEMATOLOGIC DISORDERS CHAPTER 12;
ATI NUTRITION GI DISORDERS CHAPTER 13
o Constipation
Encourage to gradually increase daily
Chronic use of laxatives should be avoided (increase fiber is preferred treatment)
o Diarrhea;
ATI NUTRITION RENAL DISORDERS CHAPTER 14:
ATI NUTRITION DM CHAPTER 15;
ATI NUTRITION CANCER & IMMUNOSUPRESSION DISORDERS CHAPTER 16
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