ATI Flashcards
Calium / Iron
The nurse should instruct the client to take calcium and iron supplements at different times, or between meals, because calcium can interfere with iron absorption if taken together with meals.
- caffeine decrease absorption of Iron
Hot Foods
The client should keep hot, cooked food at a temperature greater than 60º C (140º F) to reduce the risk of infection from a foodborne pathogen.
Left overs
The client should discard leftover food after 3 to 4 days to reduce the risk of infection from a foodborne pathogen.
Canned food
The client should use home-canned goods within 1 year of canning and cook for 10 min prior to eating to reduce the risk of infection from a foodborne pathogen.
If NG patient develops abdominal distention
The nurse should turn the client to the right lateral position to facilitate the movement of gastric contents through the pylorus and to help relieve distention.
Avoid Grape fruit Juice
nifedipine, Statin
Diab 1 food teachings
The nurse should instruct the client that generally three to five carbohydrate choices, or 45 g, are allowed per meal, plus one to two carbohydrate choices for each snack.
-portion size affects the number of carbohydrates.
Fruit juice and toddlers
The parents should limit fruit juice to no more than 120 mL (4 oz) per day to promote intake of nutritious foods.
Chronic Kidney Disease & Hymodialysis
- create a schedule for the client to limit fluid intake to assist the client to maintain fluid balance
- The nurse should provide the client with a list of foods that are high in sodium to promote compliance with sodium restrictions; however, there is another action the nurse should take first.
- determining the client’s cultural preferences related to food
- Protein restriction
Somogyi phenomenon
fasting hyperglycemia that occurs in the morning in response to hypoglycemia during the nighttime
Calcium
Calcium
Calcium can lead to constipation by decreasing peristalsis.
-found in almond 1/2 cup = 185mg Ca
Meats and hyperlipidemia
The nurse should include in the plan to limit meat consumption to 5 oz per day to help the client control hyperlipidemia.
Glycemic index
a tool used to rank foods according to the degree in which the food raises serum glucose levels
- Baked potatoes = 90
Daily Cholesterol intake
saturated fat
200mg
7%
High fiber
Oats/ beans/ fruits/ vegetables/ whole grains/ barley/ flaxseeds
Sodium intake
2300mg
then 1500mg - for max benefit
Hypertension
(DASH)-Dietary approach to stop hypertension
- low sodium
- high potassium
- high calcium
Food high in potassium
Aprocot/ bananas/ potatoes / tomatoes
MI Diet q
-liquid diet in first 24 hr
-avoid caffine
- small freq meals
-
Sources of Iron
- meat
- fish
- poultry
- tofu
- dried beans/ peas
- whole grains
- dried fruits
B12 source
- fish
- meat
- poultry
- eggs
- milk
Folic Acid Source
- Leafy greens
- drieds beans / peas
- orange juice
- cereal and bread fortified with folic acid
- seeds
Folic Acid Source
- Leafy greens
- drieds beans / peas
- orange juice
- cereal and bread fortified with folic acid
- seeds
Lipid emulsions
contraindicated in patients with hyperlipidemia
-a
Hypokalcemia
muscle weakess
irregular cardiac rythm
Folic acid decreased by
sulfonamides and methotrexate
Iron’s absorption is reduced by
antiacid and tryclyctine reduce absorption
Sepearate by 2 hours
**Vit C increase absorption **
-Caffeine and dairy products interfere with absorption
Folic acid usage
- treatment of megaloblastic anemia
- prevention of neuro tube defects in pregnant mothers
- treatment of spure- malabsorbition
- treatment of alcohol use disorder of malnutrition
