Ch.15 Nutrition

Question 1

____________ is a condition resulting from lack of proper nutrients in the diet.

Answer 1

Malnutrition

Question 2

The energy, or heat equivalent, of food is measured in ____________.

Answer 2

Calories

Question 3

____________ is the amount of heat that raises the temperature of 1 kg water by 1°C.

Answer 3

Kilocalories

Question 4

Cholesterol absorbs fatty acids and binds them to molecules of protein referred to as ____________.

Answer 4

Lipoproteins

Question 5

Carbohydrates contain ____________, an indigestible fiber in the stems, skins, and leaves of fruits and vegetables, which forms intestinal bulk to promote bowel elimination.

Answer 5

Cellulose

Question 6

____________ help to regulate many of the body’s chemical processes such as blood clotting and conduction of nerve impulses.

Answer 6

Minerals

Question 7

____________ amino acids are protein components that must be obtained from food because the body cannot synthesize them.

Answer 7

Essentials

Question 8

____________ fats are the predominate type of fat in fish, poultry, nuts, and most plant oils, such as corn, safflower, olive, peanut, and soybean.

Answer 8

Unsaturated

Question 9

____________ is a condition associated with Alzheimer disease and refers to the deterioration of previous intellectual capacity.

Answer 9

Dementia

Question 10

____________ is gas formed in the intestine and released from the rectum when eructation does not occur.

Answer 10

Flatus

Question 11

Identify the figure.

Answer 11

The figure shows a sample of nutritional information.

Question 12

What does the figure display?

Answer 12

The figure displays the amounts of each nutrient per serving in household measurements.

Question 13

What are daily values (DVs)?

Answer 13

DVs are calculated percentages of set standards for total fat, saturated fat, cholesterol, sodium, carbohydrate, and fiber in a 2,000-calorie diet. The standards are as follows:

Total fat: less than 65 g
Saturated fat: less than 20 g
Cholesterol: less than 300 mg
Sodium: less than 2,400 mg
Total carbohydrate: 300 g
Dietary fiber: 25 g

Question 14

Chemical substances necessary in minute amounts for normal growth, maintenance of health, and functioning of the body

Answer 14

Vitamins

Question 15

Noncaloric substances in food that help regulate many of the body’s cellular functions

Answer 15

Minerals

Question 16

Absorbs fatty acids and binds them to molecules of protein referred to as lipoproteins

Answer 16

Cholesterol

Question 17

Concentrated energy source supplying more than twice the calories per gram than proteins

Answer 17

Fats

Question 18

Chief component of most diets and the body’s primary source for quick energy

Answer 18

Carbohydrates

Question 19

Presented here, in random order, are steps followed for measuring midarm circumference. Write the correct sequence in the boxes provided.

1. Find the midpoint of the upper arm between the shoulder and elbow
2. Record the circumference in centimeters
3. Mark the midarm location
4. Use the nondominant arm
5. Position the arm loosely at the client’s side
6. Encircle the arm with a tape measure at the marked position

Answer 19

4. Use the nondominant arm
5. Find the midpoint of the upper arm between the shoulder and elbow
6. Mark the midarm location
7. Position the arm loosely at the client’s side
8. Encircle the arm with a tape measure at the marked position
9. Record the circumference in centimeters

Question 20

What are the parameters for nutritional needs?

Answer 20

The parameters for individual nutritional needs are as follows:

Age
Weight and height
Growth periods
Activity
Health status

Question 21

How do water-soluble vitamins differ from fat-soluble vitamins?

Answer 21

Water-soluble vitamins (B complex, C) are eliminated with body fluids and thus require daily replacement.
Fat-soluble vitamins (A, D, E, and K) are stored in the body as reserves for future needs.

Question 22

What factors influence an individual’s eating habits?

Answer 22

Eating habits are influenced by cultural, economic, emotional, and social factors, including the following:

Food preferences
Established meal patterns
Nutritional attitudes and knowledge Income level
Time available for food preparation
Number of people in the household
Access to food markets
Food as comfort, celebration, reward
Attitude toward body weight
Religious beliefs

Question 23

What should the nurse check for during the physical assessment of a client?

Answer 23

While making a physical assessment of a client, the nurse would assess the following:

General appearance
Integrity of the mouth
Condition of the teeth
Ability to chew and swallow
Gag reflex
Characteristics of skin and hair
Joint flexibility
Hand strength
Attention and concentration

Question 24

What measures should the nurse take when feeding a visually impaired client?

Answer 24

While feeding a visually impaired client, the nurse takes the following measures:

Place a thick towel across the client’s chest and over the lap.
If the client can eat independently, consider using dishes with rims or bowls to prevent spilling.
Arrange as much as possible to have finger foods (foods that may be eaten with the hands) prepared for the client.
Describe the food and indicate its location on the tray.
Guide the client’s hand to reinforce the location of food and utensils.
Prepare the food by opening cartons, cutting bite-size pieces, adding salt and pepper, buttering bread, and pouring coffee.
Use the analogy of a clock when describing where the client may find food on the plate. For example, “The potatoes are at 3 o’clock.” If the client needs to be fed, tell them what kind of food you are offering with each mouthful.
Devise a system by which the client can indicate when they are ready for more food or drink, such as asking or raising a finger.

Question 25

What are the various factors that reduce appetite and nutritional intake in older adults?

Answer 25

The nutritional status of older adults is affected by the following: Medical conditions Adverse medication effects Functional impairments Psychosocial conditions such as dementia, depression, and social isolation Oral and dental problems

Question 26

Nurses use various assessment techniques and equipment to perform physical assessment. The environment must facilitate accurate data collection and be conducive to the client’s privacy and comfort. Answer the following question, question, which involves the nurse’s role in feeding, assessment, and planning for the client. A nurse is caring for a client with dysphagia who has undergone a surgery for a cataract in their left eye. What care should the nurse take when feeding this client?

Answer 26

The nurse should take the following measures when serving a client with impaired swallowing: Always have equipment for oral and pharyngeal suctioning at the bedside. Remain with the client throughout eating when there is a potential for aspiration. If the client has a tracheostomy tube or endotracheal tube, make sure the cuff is inflated. Place the client in a sitting position. Ensure that the client is rested and that you have their attention. Give short, simple instructions to prompt the client to eat and swallow. Limit distracting stimuli; turn off the television and reduce or eliminate activities taking place in the area. Request a full liquid or mechanically soft diet for the client who has missing teeth or has recently had oral surgery. Provide small frequent meals if efforts to eat and swallow tire the client. Modify eating or feeding equipment to facilitate the client’s safety and independence. Determine that the client has swallowed one portion of food before offering another. Encourage repeated swallowing attempts if there is wet, gurgly vocalization, a sign that food is in the esophagus and not the stomach.