BN Ch.32 Diet Therapy and Special Diets

Question 1

__________ is the medical term for a swallowing disorder.

Answer 1

Dysphagia

Question 2

A __________ soft diet is recommended for people with difficulty in chewing or swallowing.

Answer 2

mechanical

Question 3

A high __________ diet is often ordered as part of the treatment for constipation and diverticulosis.

Answer 3

Fiber

Question 4

The goal of a __________ diet is to limit foods that stimulate the production of gastric acid.

Answer 4

bland

Question 5

A __________ diet is extremely low in carbohydrates and can contain as much as 80%-90% fat.

Answer 5

ketogenic

Question 6

Allergic reactions to certain food substances are caused by an autoimmune response to _________ in these foods.

Answer 6

allergens

Question 7

Total parenteral nutrition is used when the _________ tract is functioning improperly.

Answer 7

gastrointestinal

Question 8

What should the nurse check for before handing over the food tray to the client?

Answer 8

When serving food, the nurse should check the tray for the correct diet and check the client’s identification to ensure that the right food is going to the right client.

Question 9

Which care should the nurse take when the client has NPO status?

Answer 9

If the client is to be on NPO status, the nurse should ensure that food and drink are withheld during that time, usually starting at midnight the night before.

Question 10

Inserted into the stomach

Answer 10

Gastrostomy tube

Question 11

Inserted through the nose into the stomach

Answer 11

Nasogastric Tube

Question 12

Placed through the skin

Answer 12

Percutaneous tube

Question 13

Inserted into the small intestine

Answer 13

Jujunal tube

Question 14

The steps for continuous feeding using the
feeding pump are given below in random order.

Write the correct sequence in the boxes provided below.

1. Open the clamp and prime the tubing.
2. Attach the end of the setup to the gastric
   tube.
3. Open the clamp and turn on the pump.
4. Flush the tube every 6-8 hr (if mandated by doctor’s order or hospital policy).
5. Clamp the feeding setup and hang it on the pole.
6. Add the feeding solution to the bag.
7. Thread the tubing through or load the tubing into the pump.
8. Set the prescribed rate and volume according to the manufacturer’s directions.
9. Stop the feeding every 4-8 hr to assess
   the residual. (Check hospital policy before
   stopping any feeding.)

Answer 14

5. Clamp the feeding setup and hang it on the pole.
6. Add the feeding solution to the bag.
7. Open the clamp and prime the tubing.
8. Thread the tubing through or load the tubing into the pump.
9. Attach the end of the setup to the gastric
   tube.
10. Set the prescribed rate and volume according to the manufacturer’s directions.
11. Open the clamp and turn on the pump.
12. Stop the feeding every 4-8 hr to assess
    the residual. (Check hospital policy before
    stopping any feeding.)
13. Flush the tube every 6-8 hr (if mandated by doctor’s order or hospital policy).

Question 15

In which cases does a healthcare provider
order fluid restriction?

Answer 15

Fluid restriction may be ordered for psychiatric clients with polydipsia or for clients with end-stage renal disease.

Question 16

What are the types of soft diets?

Answer 16

There are three kinds of soft diets: regular, digestive, and mechanical.

Question 17

Which food items should be avoided on a
bland diet?

Answer 17

• The goal of a bland diet is to limit foods that stimulate the production of gastric acid.
• Food items that should be avoided in a bland diet include alcohol, caffeine, decaffeinated coffee, tea, red and black pepper, chili powder, fried foods, foods high in fat, and peppermint and spearmint oils.

Question 18

What is the goal of diabetes mellitus
treatment?

Answer 18

The goal of diabetes mellitus treatment is to maintain blood sugar and fat levels as near to normal as possible, to prevent or delay the onset of complications.

Question 19

Which kinds of clients require tube feeding?

Answer 19

• The clients with the following conditions may require tube feeding: unconsciousness, inability to swallow, esophageal or gastric cancer or trauma, oral trauma or mouth surgery, anorexia, burns, infection, surgery, fractures, and cancer of the mouth.

Question 20

A nurse is caring for a client who needs
assistance with eating. The client is a very
young, helpless, and confused individual who requires special attention.

a. What are the nursing responsibilities to
make sure that the young client ingests
nutrients?

Answer 20

• When caring for a young, helpless, or confused client, the nurse is required to feed the client to make sure that enough nutrients are ingested.
• The nurse assists the client by monitoring intake and output, cutting meat, and opening or pouring beverages.
• The nurse also assesses the client’s favorite foods for consumption and protects the client from choking, especially with very young clients and the elderly.

Question 21

What should the nurse’s assessment
include when caring for a young client?

Answer 21

• When caring for such clients, the nurse should determine the ability of the client to feed himself or herself.
  
  • For example, sometimes the client can hold a piece of bread but cannot manage other foods.

Question 22

A nurse is assisting a client who is temporarily blinded due to eye surgery.

a. What are the nurse’s responsibilities when helping this client eat their meal?

Answer 22

• The nurse may need to feed the client every meal.
• The nurse should warn the client about very hot foods and should cut the food into small pieces before offering it to the client.

Question 23

How can the nurse help the client to learn
to locate the food on the plate?

Answer 23

The nurse can help the client learn to locate food on the plate by describing the locations of various foods as if they were on the face of a clock

Question 24

A nurse is caring for a client with dysphagia.

a. What should the nurse do to determine appropriate diet consistency in a client with dysphagia?

Answer 24

The nurse should consult a speech therapist or dietitian to determine appropriate diet consistency in a client with dysphagia.

Question 25

What are the nursing interventions to prevent choking in clients with dysphagia?

Answer 25

• Nursing interventions to prevent choking in clients with dysphagia include:
  
  • Adding a thickening agent to fluids
  • Consulting a dietitian to ensure that the diet is nutritionally adequate
  • Elevating the head of the bed
  • Feeding the client very slowly
  • Encouraging swallowing after each portion of food
  • Progressing the diet as the client’s ability to swallow improves
  • Keeping the client upright for 30 minutes after eating