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z_NUR112: Exam 4 > Ch 45: Nutrition > Flashcards

Ch 45: Nutrition Flashcards

1
Q

What is EN and when is it used?

A
  • Enteral Nutrition
  • Provides nutrients via the GI tract for PTs dysphasia (inability to swallow) or NPO
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2
Q

What is PN and when is it used?

A
  • Parenteral Nutrition
  • Nutrition given via IV
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3
Q

What are the two types of PN administration?

A
  1. PPN
  2. TPN
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4
Q

What is TPN and the characteristics to keep in mind with it?

A
  • Total Parenteral Nutrition
  • Given to PT that can’t tolerate oral or enteral methods
  • Higher concentration of nutrients (proteins and sugars)
  • Administered through a central line – via jugular or subclavian to superior vena cava
  • Long term
  • Watch line for infection at insertion point
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5
Q

What is PPN and the characteristics to keep in mind with it?

A
  • Partial Parenteral Nutrition
  • Given to those who can tolerate a little oral food, but don’t get enough nutrients - supplementary
  • Administered through peripheral vein
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6
Q

Gastric Residual refers to…

A

the volume of fluid remianing in stomach at a point in time during EN feeding.

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7
Q

Gastric residual is the difference between

A

the feeding amount supplied and gastric emptying rate

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8
Q

Gastric residual can effect what two main things?

A
  1. pH
  2. Nutrient absorption
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9
Q

What are signs of a good EN feeding rate?

A
  • Abscence of Nausea, Diarrhea
  • Low gastric residual
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10
Q

A high gastric residual rate can lead to _____.

A

Aspiration

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11
Q

How is a high gastic residual rate assessed?

A
  • 2 measurements of >250mL one hour apart OR
  • 1 measurement of >500mL
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12
Q

What should you do if a high gastric residual rate is indicated?

A
  • Stop feed
  • Let residual return to normal level
  • Notify MD
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13
Q

A gastic residual of <250 indicates

A

no problem.

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14
Q

What is the difference between a PIC line and a Central Line?

A

nothing

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15
Q

Possible EN complications

A

“PATCHED”

  • Pulmonary aspiration
  • Abdominal cramping, nausea/vomiting
  • Tube occlusion or displacement
  • Constipation, diarrhea
  • Hyperosmolar dehydration
  • Electrolyte imbalance/fluid overload
  • Delayed gastric emptying
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16
Q

Possible PN complications

A

Fonzie says “EHHHH”

  • Electrolyte imbalance
  • Hypercapnia
  • Hyperglycemic hyper-osmolar nonketotitc dehydration/coma (HHNC)
  • Hyperglycemia
  • Hypoglycemia
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17
Q

NG tube

How is it applied?

A
  • Tip of nose
  • Behind earlobe
  • Xyphoid process (of sternum)
  • Secure w/ tape on face
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18
Q

What must happen after a NG tube is inserted?

A
  • Get an x-ray to ensure tube is in stomach, not lungs
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19
Q

What is the secondary check after a NG tube is inserted?

A

Aspirate to check pH

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20
Q

When do we flush a PEG feeding tube?

A

Before and after feeding

21
Q

What does PEG stand for?

A

Percutaneous Endoscopic Gastrostomy

22
Q

True or False

Nutrients delivered via EN/PN/PEG are allowed to free flow.

A
  • False, a pump must be used to regulate flow rate
23
Q

What are the essential nutrients?

A
  • H2O
  • Macronutrients
  • Micronutrients
24
Q

What are Macronutrients used for?

A
  • Energy sources
  • Build tissues
25
Q

What are Micronutrients used for?

A
  • Regulate body processes
26
Q

What are the three macronutrients?

A
  1. Carbohydrates
  2. Proteins
  3. Lipids
27
Q

What are the two micronutrients?

A
  1. Vitamins
  2. Minerals
28
Q

How many kcals are there per gram for:

Carbs

Proteins

Alcohol

Lipids

A
  • Carbs (CH2O) = 4 cals
  • Proteins = 4 cals
  • Alcohol = 7 cals
  • Lipids = 9 cals
29
Q

120 grams of proteins provides how many kcals?

A

120*4 = 480 kcal

30
Q

30 Grams of Carbs (CH2) = how many kcals?

A

30*4 = 120 kcals

31
Q

70g of ETOH (alcohol) provides how many calories?

A

70*7 = 490 kcal

32
Q

60g of fat provides how many calories?

A

60*9 = 540 calories

33
Q

Daily diet should consist of how many calories?

A

2,000

34
Q

How much of the following should be eaten per day?

Fruits

Veggies

Milk

Meat/beans

Grains

A
  • Fruits = 2 cups
  • Veggies = 2.5 cups
  • Milk = 3 cups
  • Meat/beans = 5.5 oz
  • Grains = 6oz
35
Q

HDL

What does it stand for?

What is it?

What does it do?

What is its level?

A
  • HDL stands for High Density Lipoprotein
  • HDL is good cholesterol
  • It carries cholesterol to liver to be excreted
  • A level >60mg is good
36
Q

LDL

What does it stand for?

What is it?

What does it do?

What is its level?

A
  • LDL stands for Low Density Lipoprotein
  • It is bad cholesterol
  • LDL keeps cholesterol in blood which can lead to atherosclerosis
  • A level of > 130 is bad
37
Q

What vitamins are water soluble?

A

B and C

38
Q

What vitamins are fat soluble?

A

A, D, E, K

39
Q

How many kcals are there per gram for:

Carbs

Proteins

Alcohol

Lipids

A
  • Carbs (CH2O) = 4 cals
  • Proteins = 4 cals
  • Alcohol = 7 cals
  • Lipids = 9 cals
40
Q

120 grams of proteins provides how many kcals?

A

120*4 = 480 kcal

41
Q

30 Grams of Carbs (CH2) = how many kcals?

A

30*4 = 120 kcals

42
Q

70g of ETOH (alcohol) provides how many calories?

A

70*7 = 490 kcal

43
Q

60g of fat provides how many calories?

A

60*9 = 540 calories

44
Q

Daily diet should consist of how many calories?

A

2,000

45
Q

How much of the following should be eaten per day?

Fruits

Veggies

Milk

Meat/beans

Grains

A
  • Fruits = 2 cups
  • Veggies = 2.5 cups
  • Milk = 3 cups
  • Meat/beans = 5.5 oz
  • Grains = 6oz
46
Q

What percentage of the diet should come from Protein?

A

25-35%

47
Q

What percentage of the diet should come from Carbs?

A

45-65%

48
Q

What percentage of the diet should come from fats?

A

25-35%

49
Q

How many much of our total calories should come from saturated fat?

A

<10%

z_NUR112: Exam 4 (12 decks)

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