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maturing family > ch 14 - nutrition > Flashcards

ch 14 - nutrition Flashcards

1
Q

examples of preventable diet-related chronic diseases

A
  • cardiovascular disease
  • T2 diabetes
  • obesity
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2
Q

age related changes affecting nutrition: taste (3)

A
  • decreased taste
  • decreased saliva production
  • dentures, smoking, and meds can affect taste
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3
Q

age related changes affecting nutrition: smell

A

-decreased smell

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4
Q

age related changes affecting nutrition: digestive system (3)

A
  • decreased gastric motility
  • increased stomach acid pH
  • increased frequency of GERD
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5
Q

age related changes affecting nutrition: buccal cavity (2)

A
  • dry mouth

- less sturdy teeth

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6
Q

age related changes affecting nutrition: regulation of appetite (2)

A
  • decreased appetite

- may have decreased ability to feed self

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7
Q

age related changes affecting nutrition: body composition (2)

A
  • increase in body fat

- decreased muscle mass

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8
Q

why do older adults generally need to consume less calories (2)

A
  • less activity

- slowed metabolism

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9
Q

dietary recommendations: fat

A

<10% total calories

limit sat and trans fats

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10
Q

dietary recommendations: protein

A

increase for older adult when ill

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11
Q

dietary recommendations: fiber

A

25 g/daily

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12
Q

dietary recommendations: vitamins and minerals

A

5 servings fruits/veggies

may need B12 supplement

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13
Q

what are some foods that can increase fiber in diet

A
  • beans, peas, lentils
  • fruits and veggies with skin
  • whole grain breads and cereals
  • leafy greens
  • pear
  • raspberries
  • avocado
  • almonds
  • black beans
  • popcorn
  • barley
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14
Q

what things are associated with obesity (5)

A
  • increased costs
  • functional impairments
  • disability
  • chronic disease
  • admission to nursing home
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15
Q

why are institutionalized older adults at higher risk for malnutrition

A
  • chronic disease

- functional impairments

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16
Q

what are malnourished older adults at higher risk for developing (7)

A
  • infection
  • pressure injury
  • anemia
  • hip fractures
  • hypotension
  • impaired cognition
  • increased morbidity and mortality
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17
Q

how much protein should adults consume daily

A

0.8 g/kg

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18
Q

what BMI is considered obese

A

30+

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19
Q

characteristics of malnutrition (2+/6 must be present to be diagnosed)

A
  • insufficient energy intake
  • weight loss
  • loss of muscle mass
  • loss of subq fat
  • localized/generalized fluid accumulation that can mask weight loss
  • diminished functional status (measured by handgrip strength)
20
Q

risk factors malnutrition (12)

A
  • chronic diseases
  • acute illness/trauma
  • polypharmacy
  • overrestrictive diets
  • poor dentition
  • dyshpagia
  • poor functional status/inability to prepare food
  • depression
  • altered mental status/dementia
  • social isolation/limited social supports
  • lack of transportation to purchase food
  • socioeconomic deprivation (poor)
21
Q

largest national food and nutrition program for older adults

A

-elderly nutrition program under Title 3 or Older Americans Act (OAA)

22
Q

what does the OAA provide (3)

A
  • congregate nutrition programs
  • meals on wheels
  • nutrition screening and education
23
Q

what older adults are more likely to be food insecure (not sure where next meal will come from) (5)

A
  • live in southern state
  • have disability
  • younger than 69 yo
  • live with grandchild
  • african american/hispanic
24
Q

what program of USDA offers nutrition assistance to eligible, socioeconomically deprived individuals and families

A

supplemental nutrition assistance program (SNAP)

25
Q

what organization helps older adult sign up for/utilize SNAP and provides free online service to screen seniors with limited incomes for benefits

A

national council on aging (NCOA)f

26
Q

warning signs suggesting possible GERD complication (6) pts should see hcp if they have these symptoms

A
  • anemia
  • anorexia
  • dysphagia
  • hematemesis
  • odynophagia (painful swallowing)
  • weight loss
27
Q

risk factors for diverticular disease (6)

A
  • family h/o
  • personal h/o gallbladder disease
  • low diet intake of fiber
  • use of meds that slow fecal transit time
  • chronic constipation
  • obesity
28
Q

risk factors for GERD (4)

A
  • obesity
  • pregnancy
  • hiatal hernia
  • cigarette smoking
29
Q

S+S GERD in older adults (8)

A
  • heartburn
  • regurgitation
  • persistent cough
  • exacerbations asthma
  • laryngitis
  • intermittent chest pain
  • abdominal pain 1 hour after eating
  • symptoms worse when laying down
30
Q

possible complications resulting from GERD (6)

A
  • esophagitis
  • peptic ulcers
  • esophageal ulcers
  • barrett’s esophagus
  • pneumonia
  • dental caries
31
Q

Tx GERD (9)

A
  • smaller meals
  • stop eating 3-4 hrs before bed
  • avoid high fat foods, alcohol, caffeine, and nicotine
  • elevate hob for sleeping
  • weight reduction
  • stop smoking
  • antacids
  • H2 blockers
  • PPIs
32
Q

S+S diverticular disease (4)

A

(S+S may be delayed/absent in older adults)

  • LLQ pain
  • fever
  • elevated WBC
  • rectal bleeding
33
Q

complications of diverticular disease (4)

A
  • rupture (+peritonitis)
  • abscess
  • stricture
  • fistula
34
Q

S+S complications of diverticular disease in older adult

A
  • unexplained lethargy/confusion
  • possibly elevated HR
  • possibly hypotensive
35
Q

Tx diverticular disease (prevention and acute care)

A

PREVENTION:

  • high fiber diet (25-30 g/day)
  • weight loss

ACUTE:

  • pain relief
  • clear liquid diet
  • antibiotics
36
Q

risk factors for dysphagia (9)

A
  • CVA
  • parkinsons
  • neuromuscular disorders (ALS, MS..)
  • dementia
  • head and neck cancer
  • TBI
  • aspiration pneumonia
  • inadequate feeding technique
  • poor dentition
37
Q

S+S dysphagia/possible aspiration

A
  • difficult labored swallowing
  • drooling
  • copious oral secretions
  • coughing/choking
  • holding/pocketing foods/meds in mouth
  • hoarseness
  • excessive throat clearing
  • unusual head/neck posturing during swallowing
  • heartburn
  • chest pain
  • hiccups
  • weight loss
  • frequent resp tract infections/pneumonia
38
Q

tips for preventing aspiration in dysphagic pts (9)

A
  • 30 min rest period before eating
  • sit at 90 degrees during eating and 1 hr after
  • swallow twice
  • place food on nonimpaired side of mouth
  • check for pocketing
  • have suction available
  • mouth care q4h and before/after meals
  • chin tucks/head turns during swallowing
  • modification of bolus volume, temp, consistency, and rate of feeding
39
Q

what score on nutritional screening initiative indicates good nutrition? moderate risk? high nutritional risk?

A

0-2: good nutrition
3-5: moderate risk
6+: high risk

40
Q

what % loss of body weight within 6-12 months is considered clinically important weight loss in older adults

A

5%

41
Q

what % loss of body weight in 1 month, 3 months, and 3 months is considered significant indicator of poor nutrition in long term care facilities

A

1 month: 5%
3 months: 7.5%
6 months: 10%

42
Q

what BMI in older adults is considered underweight

A

<23

43
Q

nutrition assessment tools (3)

A
  • nutritional screening initiative
  • mini nutritional assessment
  • minimum data set 3.0
44
Q

interventions for enhancing food intake in long term care facilities (5)

A
  • restorative dining rooms
  • consideration of ethnic food choices
  • easy access to refreshment stations
  • family involvement when possible
  • caloric supplements
45
Q

what does nutritional assessment include (6)

A
  • interview
  • h&p
  • anthropometric data
  • labs
  • food/nutrient intake
  • functional assessment

maturing family (36 decks)

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