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nutrition and diet therapy > 105 > Flashcards

105 Flashcards

1
Q

prescribed treatment for an illness/disease using food &/or drink or both to
prevent/cure a disease

A

Diet Therapy

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2
Q

Goals of diet therapy include

A

 To adjust the body’s ability to utilize/use one or more nutrients.
 To permit maximum rest to an organ or body.
 To correct a nutritional deficiency.
 To bring about changes in body weight.
 To achieve & maintain normal nutrition

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3
Q

changes as to consistency/texture of food, altering nutrient
content, including, or eliminating certain foods.

A

Qualitative diet changes

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4
Q

changes as to as to the amount of specific nutrients, its
portion size, or number of meals served.

A

Quantitative diet changes

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5
Q

change the texture & consistency of foods are
prescribed for persons with chewing or swallowing impairments.

A

Mechanically altered & blenderized liquid diets

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6
Q

prescribed for persons with malabsorptive disorders, diarrhea,
flatulence, or fat intolerance.

A

Restricting dietary fat

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7
Q

prescribed to reduce fecal output before surgery or as a post-surgical
diet.

A

Restricting dietary fiber

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8
Q

during active episodes of inflammatory bowel diseases

A

Reducing fiber intake

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9
Q

indicators for increasing fiber i

A

weight management,
constipation, diabetes mellitus, heart disease, and preventing diverticulosis

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10
Q

increase fecal weight & speed the passage of wastes through the large
intestine

A

Insoluble dietary fibers

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11
Q

prescribed to control fluid retention in hypertension, congestive
heart failure, renal & liver disease.

A

Restricting dietary sodium

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12
Q

use in cancer, AIDS, burns & to help or reverse
malnutrition, improve nutritional status or promote weight gain.

A

high calorie, high protein diet

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13
Q

Provide nutrients using the gastrointestinal tract
(GI). It includes oral diets or supplements but often refers to the use of tube feedings which
supply nutrients directly to the stomach or intestines via a thin flexible tube.

A

Enteral Nutrition Support/Tube feedings

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14
Q

Provide nutrients intravenously to
patients who do not have adequate gastrointestinal function to handle enteral feeding. It bypasses
the GI tract.

A

Provide nutrients intravenously to
patients who do not have adequate gastrointestinal function to handle enteral feeding. It bypasses
the GI tract.

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15
Q

Candidates for tube feeding/enteral formulas

A

 People with gastrointestinal obstructions or impaired motility in the upper GI tract.
 People who have no appetite for extended periods, especially if malnourished.
 People with severe swallowing difficulties.
 People with extremely high nutrient requirements
 People in a coma.

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16
Q

The ability to meet nutrient needs via the peripheral veins in the arms or legs or into the
large central vein located near the heart is a lifesaving option

A

Parenteral Nutrition Support

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17
Q

Conditions that require parenteral nutrition

A

 Severe burns & trauma.
 Bone marrow transplants.
 Short bowel syndrome (part of the small intestine has been removed)
 Critical illness or wasting disorders.
 Severe pancreatitis.
 Intestinal obstructions

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18
Q

The diet is used for 24-48 hours administered every hour, following surgery,
acute vomiting, or diarrhea for the purpose of maintaining water balance & to relieve thirst.

A

Clear liquid diets

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19
Q

For patients too ill to chew following surgery, offered in 6 feedings

A

Full liquid diets

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20
Q

Have reduced fiber content, soft consistency & bland flavor

A

Soft Diet

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21
Q

Texture & Consistency modified diets for Upper GI Disorders in the mouth, esophagus
& stomach

A

foods are pureed, ground, chopped, liquified for easy chewing & swallowing.

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22
Q

abnormal thickened inner artery walls & lost elasticity due to accumulation of
fatty deposits (plaque).

A

Atherosclerosis

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23
Q

reduced blood flow in the coronary arteries that eventually damage the
heart tissue

A

Coronary Artery Disease

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24
Q

high blood pressure defined as greater than 140/90mmHg

A

Hypertension

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25
Q

death of heart muscle caused by sudden
reduction in coronary blood flow.

A

Myocardial Infarction/heart attack/cardiac arrest

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26
Q

Contributing factors to hypertension

A

 Aging
 Genetic
 Obesity
 Salt sensitivity
 Alcohol
 Diet

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27
Q

Functions of the kidneys

A

 Excretion of end-products of protein metabolism.
(urea, uric acid, creatinine & ammonia)
 Regulation of electrolyte (sodium, potassium & chloride) mineral (calcium, phosphorus &
magnesium) and trace element (selenium & zinc) content in the body.
 Maintenance of fluid and acid-base balance.
 Urine production
 Control of blood pressure
 Activation of vitamins & synthesis of hormones

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28
Q

kidney disorders caused by urinary protein losses(proteinuria) exceeding 3
grams per day

A

Nephrotic Syndrome

29
Q

sudden & rapid loss of kidney function with reduced urine output &
nitrogenous waste build up in the blood.

A

Acute Renal Failure

30
Q

gradual & irreversible deterioration of kidney

A

Chronic Kidney Disease

31
Q

removal of fluids & waste from blood by passing the blood through a dialyzer
machine

A

Hemodialysis

32
Q

removal of fluids & waste by using the peritoneal membrane to filter blood.

A

Peritoneal Dialysis

33
Q

alternative to dialysis in end-stage renal disease

A

Renal/KIDNEY Transplants

34
Q

 crystals formed from concentrated urine, reduced urine volume, blocked urine flow, increased
concentration of stone-forming substances.
 Stones maybe composed of calcium oxalate, uric acid, amino acid cystine, & magnesium
ammonium phosphate.

A

Renal Calculi / Kidney Stones

35
Q

how many mg of sodium per serving in order to reduce sodium intake?

A

less than 140 mg

36
Q

How to reduce sodium intake

A

 Check food labels, low sodium food products must contain less than 140 mg of sodium per
serving.
 Check for the word sodium in medication labels. Sodium is an ingredient in some types of
antacids & laxatives.
 Recognize high salt, high sodium foods: baked products with BP and BS (sodium bicarbonate).
 Processed, salted, and canned meats, fish and shellfishes are packed in brine solution.
 Select fresh and unprocessed foods.
 Use unsalted snack foods.
 Do not use salt at the table or while cooking.

37
Q

accumulation of fat in the liver tissue

A

Fatty liver

38
Q

inflammation of the liver resulting from liver tissue damage.

A

Viral hepatitis

39
Q

end-stage liver disease

A

Cirrhosis of the liver

40
Q

affect digestive secretions resulting in malabsorption of dietary fat & protein

A

Pancreatitis

41
Q

concentrates & stores the bile produced by the liver until needed for fat digestion

A

gallbladder

42
Q

results from excessive concentration & crystallization of bile compounds

A

Gallstones or cholelithiasis

43
Q

the bile pigment

A

BILIRUBIN

44
Q

solution of bile salts cholesterol, proteins, phospholipids (lecithin) and bile pigments
(bilirubin).

A

Bile

45
Q

promote gallstone formation

A

HIGH triglyceride levels in the blood & heart disease medications

46
Q

Treatment of gallstones

A

gallbladder surgery & gallstone dissolution or fragmentation

47
Q

Medical Nutrition Therapy for Cirrhosis of the Liver

A

 Abstinence from alcohol is critical for preserving liver function & extending survival.
 Medical nutrition therapy is customized to each patient’s needs & varies depending on the
accompanying complications.
 Higher energy in patients with infection & malnutrition, lower energy in patients who need to
lose weight.
5
 Adequate dietary protein to maintain nitrogen balance & prevent malnutrition & wasting.
 No fat restriction unless fat malabsorption is present.
 Restrict sodium if ascites is present.
 Adequate mineral & vitamin intake or supplements based on need.

48
Q

main goal of diabetes treatment

A

maintain near-normal blood glucose levels within a
desirable range

49
Q

develops during childhood & adolescence (early onset). The pancreas
secretes little or no insulin, insulin therapy is necessary for survival.

A

Type 1 Diabetes

50
Q

most prevalent form (maturity onset), often asymptomatic, is characterized
by insulin resistance (reduced sensitivity to insulin in muscles, adipose & liver cells) with relative
insulin deficiency.

A

Type 2 Diabetes

51
Q

influenced by the food’s fiber content, preparation method &
other foods included in a meal.

A

glycemic effect of foods

52
Q

ranking of CHO based on how quickly the CHO
food is digested & absorbed thus affect blood glucose levels after their ingestion.

A

Glycemic Index of carbohydrate food

53
Q

has high GI value

A

Starchy food

54
Q

low GI values

A

fruits & legumes

55
Q

≥ 70

A

High GI Value

56
Q

56-69;

A

Medium GI Value

57
Q

≤ 55

A

Low GI Value

58
Q

HIGH GI VALUE FOOD

A

baked potato
whole wheat
white bread
pumpkin

59
Q

MEDIUM GI VALUE FOOD

A

brown rice
ice cream
sweet potato

60
Q

LOW GI VALUE FOOD

A

kidney beans & legumes
apples, bananas & oranges
carrots

61
Q

is a disruption in the body’s internal chemical environment because of disease
or injury such as infection or extensive tissue damage like deep wounds or multiple broken bones,
surgery & burns, thus, raises nutritional needs.

A

Metabolic stress

62
Q

primary goals of nutrition therapy for metabolic stress

A

 to provide a diet that preserves lean tissue content,
 maintain immune defenses & promote healing.
 Energy & protein needs are higher but may vary according to the severity of the injury or illness

63
Q

is inadequate gas exchange between the air & blood resulting to a reduction
in the oxygen supply in the blood & an increase in carbon dioxide levels which disrupts the
breathing pattern & interfere with food intake

A

Respiratory stress

64
Q

conditions characterized by persistent
obstruction of airflow through the lungs.

A

Chronic obstructive pulmonary disease (COPD)

65
Q

2 types of COPD

A

chronic bronchitis & emphysema.

66
Q

The goals of nutrition therapy for respiratory stress are

A

To improve food intake, maintain proper weight, preserve muscle mass, and improve exercise
endurance.

67
Q

malignant growth or tumors resulting from abnormal & uncontrolled cell division

A

Cancers

68
Q

Goals of nutrition therapy for cancer patients

A

 To minimize loss of weight & muscle tissue,
 correct nutrient deficiencies,
 provide a diet that can be tolerated & enjoyed

69
Q

the virus that causes acquired immune deficiency
syndrome (AIDS)

A

Human immunodeficiency virus (HIV)

nutrition and diet therapy (1 decks)

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