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Nutrition ATI > Ch 13 > Flashcards

Ch 13 Flashcards

1
Q

General gastrointestinal considerations

A

Low fiber diet

Avoid foods high in residue (whole-grain bread and cereal, raw fruit and veg)

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2
Q

High fiber diet

A

More than 5g fiber per serving

Increase stop bulk

Stimulate peristalsis

Prevent constipation

Protect against colon cancer

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3
Q

Potential causes of nausea and vomiting

A

Gastric acid secretion

Decreased GI motor

Allergy to food

Infection

Intracranial pressure

Liver, pancreas, gallbladder disorder

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4
Q

Indication of bile

A

Pale green emesis

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5
Q

Nausea and vomiting prevention

A

Avoid liquids with meals

Good oral hygiene

Elevate head of bed

Serve foods at room temp or chilled

Avoid high fat foods

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6
Q

Diarrhea causes

A

Emotional and physical stress

GI disorder

Malabsorption

Infection

Medication

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7
Q

Diarrhea treatment

A

High fiber diet

5 g/serving

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8
Q

Dysphagia causes

A

Obstruction

Inflamm

Neurological disorder

Dry mouth

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9
Q

Dysphagia care

A

Oral care

Speech therapist

Small bites, thorough chewing

Pills- 8oz fluid

Avoid thin liquids and sticky foods

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10
Q

Dumping syndrome

A

Contents of stomach rapidly emptied in small intestine

Rapid rise in BG, increase in insulin =HYPOGLYCEMIA

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11
Q

Early manifestations of dumping syndrome

A

15-30 min

Fullness
Cramping
Nausea
Diarrhea 
Vasomotor manifestations (faintness, syncope, diaphoresis, tachycardia, hypotension, flushing)
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12
Q

Late manifestations of dumping syndrome

A

1-3 hr after eating

Diaphoresis
Weakness
Tremors
Anxiety
Nausea
Hunger
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13
Q

Dumping syndrome interventions

A

Consume liquids 1 hr before or after eating

Lie down 20-30 min after meals (delay)

Monitor for deficit in iron and B12

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14
Q

Gastroesophageal reflux disease

A

Indigestion and heartburn

Hiatal hernia
Obesity
Preg
Smoking
Meds
Genetics
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15
Q

Gastroesophageal reflux disease long term effect

A

Adenocarcinoma of esophagus

Barrett’s esophagus

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16
Q

Gastroesophageal reflux disease interventions

A

Avoid situations leading to increase abdominal pressure

> tight clothing

Avoid trigger foods

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17
Q

Acute and chronic gastritis

A

Inflamm of gastric mucosa

Superficial ulcers -hemorrhages

18
Q

Acute and chronic gastritis causes

A

Excessive use of NSAIDs

Bile reflux

Ingestion of strong acid or alkali

Complication of radiation therapy

Complications of trauma

19
Q

Acute and chronic gastritis manifestations

A 
Abdominal pain
Headache
Lethargy
Nausea
Anorexia
Hiccuping 
Heartburn
Belching
Sour taste in mouth
Vomiting
Bleeding
Hematemesis (vomiting blood)
20
Q

Acute and chronic gastritis acute recovery

A

1 day or 2-3

Bland diet

Avoid lavage and emetics

21
Q

Acute and chronic gastritis intervention

A

Avoid eating frequent meals and snacks

Monitor: vitamin deficiency, B12

22
Q

PUD

A

Erosion of mucosal layer of stomach or duodenum

H. Pylori or chronic use of NSAIDs

23
Q

PUD teaching

A

Avoid frequent meals and snacks

Promotes increased gastric acid secretion

24
Q

Ileostomies and colostomies

A

Consume diet high in fiber and fluids

Avoid foods that cause gas, blockage (nuts, carrots, popcorn), odor producing (eggs)

25
Q

Diverticulosis and diverticulitis symptoms

A

Sigmoid colon

Abdominal pain, nausea, vomiting, constipation, diarrhea, fever, chills, tachycardia

26
Q

Diverticulosis and diverticulitis treatment

A

Antibiotics
Anticholinergics
Analgesics

High fiber diet (prevention)

Acute -clear liquid diet

27
Q

IBD

A

Chrons disease

28
Q

IBD symptoms

A 
Nausea
Vomiting
Abdominal cramps
Fever
Fatigue
Anorexia 
Weight loss
Steatorrhea 
Low-grade Fever
29
Q

IBD treatment

A

Diet low in fiber

Low residue

High protein

High calorie

Vitamin and mineral supps

30
Q

Cholecystitis

A

Inflamm of gallbladder

31
Q

Cholecystitis manifestations

A

Pain
Tenderness
Rigidity in upper right abdomen

32
Q

Cholecystitis instruction

A

Limit fats

Avoid broccoli, coffee, cauliflower, Brussels sprouts, cabbage, onion, legumes, high seasoned foods

33
Q

Pancreatitis prescription

A

NPO

nasogastric tube

Low fat, high protein, high carb

Vitamin B complex and C supps

34
Q

Liver disease teaching

A

Increase protein

B,C,K supps

35
Q

Celiac disease

A

Gluten sensitive

Wheat, rye,barely

36
Q

Celiac disease manifestations

A

Diarrhea

Steatorrhea

37
Q

Bariatric surgery

A

Severe obesity

38
Q

Adjustable gastric banding purpose

A

Restricts stomach capacity to 15-30 mL

“Belt”

39
Q

Adjustable gastric banding diet

A

Liquids to puréed to soft foods

Chew food thoroughly and slowly

40
Q

Roux-en-Y gastric bypass

A

Ingested food bypasses 95% stomach

Weight loss -malabsorption and dumping syndrome

Altered hormone GHRELIN (decreases hunger)

41
Q

Sleeve gastrectomy

A

Longitudinal portion of stomach removed to create “sleeve”

Reduces hormone GHRELIN (decrease hunger)

Diet and lifestyle changes needed

Nutrition ATI (12 decks)

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