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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
What are Micronutrients used for?
* Regulate body processes
26
What are the three macronutrients?
1. Carbohydrates 2. Proteins 3. Lipids
27
What are the two micronutrients?
1. Vitamins 2. Minerals
28
How many kcals are there per gram for: Carbs Proteins Alcohol Lipids
* Carbs (CH2O) = 4 cals * Proteins = 4 cals * Alcohol = 7 cals * Lipids = 9 cals
29
120 grams of proteins provides how many kcals?
120\*4 = **480** kcal
30
30 Grams of Carbs (CH2) = how many kcals?
30\*4 = **120** kcals
31
70g of ETOH (alcohol) provides how many calories?
70\*7 = **490** kcal
32
60g of fat provides how many calories?
60\*9 = **540** calories
33
Daily diet should consist of how many calories?
2,000
34
How much of the following should be eaten per day? Fruits Veggies Milk Meat/beans Grains
* Fruits = 2 cups * Veggies = 2.5 cups * Milk = 3 cups * Meat/beans = 5.5 oz * Grains = 6oz
35
HDL What does it stand for? What is it? What does it do? What is its level?
* HDL stands for High Density Lipoprotein * HDL is good cholesterol * It carries cholesterol to liver to be excreted * A level \>60mg is good
36
LDL What does it stand for? What is it? What does it do? What is its level?
* 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
What vitamins are water soluble?
B and C
38
What vitamins are fat soluble?
A, D, E, K
39
How many kcals are there per gram for: Carbs Proteins Alcohol Lipids
* Carbs (CH2O) = 4 cals * Proteins = 4 cals * Alcohol = 7 cals * Lipids = 9 cals
40
120 grams of proteins provides how many kcals?
120\*4 = **480** kcal
41
30 Grams of Carbs (CH2) = how many kcals?
30\*4 = **120** kcals
42
70g of ETOH (alcohol) provides how many calories?
70\*7 = **490** kcal
43
60g of fat provides how many calories?
60\*9 = **540** calories
44
Daily diet should consist of how many calories?
2,000
45
How much of the following should be eaten per day? Fruits Veggies Milk Meat/beans Grains
* Fruits = 2 cups * Veggies = 2.5 cups * Milk = 3 cups * Meat/beans = 5.5 oz * Grains = 6oz
46
What percentage of the diet should come from Protein?
25-35%
47
What percentage of the diet should come from Carbs?
45-65%
48
What percentage of the diet should come from fats?
25-35%
49
How many much of our total calories should come from **saturated** fat?
\<10%

z_NUR112: Exam 4 (12 decks)

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