chap 36 Flashcards
1
Q
why is nutrition important
A
- growth & development
- tissue repair & maintenance
- cellular metabolism
- organ function
- life
2
Q
basal metabolic rate
A
energy needed to maintain life-sustaining activities for a specific period of time at rest
3
Q
increase BMR
A
- growth
- infection
- fever
- extreme environment temps
- emotional tension
- hormone levels
4
Q
decrease BMR
A
- prolonged fasting
- prolonged sleeping
5
Q
risk factors for poor nutritional status
A
- chewing and swallowing difficulties
- tight budget
- living alone and eating alone
- physical disabilities/state of health
- medications
- drug use
- gender
- dental problems
- neurologic/cognitive impairments
- oral/GI surgeries
- development
6
Q
nursing interventions for optimal nutrition
A
- reinforce info from dietician
- eating encouraged atmosphere
- assist w/ eating
- monitor appetite/food intake
- administer enteral/parenteral feedings
- consult PCP dietician
- educate client
- stimulate appetite
7
Q
orthodox jew considerations
A
- kosher foods
- avoid meet and dairy
8
Q
mormon considerations
A
avoid alcohol/tobacco/caffeine
9
Q
muslim consideration
A
fast all day during Ramadan
10
Q
patients w/ visual impairments
A
may need food identified by location (plate is clock)
11
Q
therapeutic diets
A
- consistent carbs
- fat restricted
- high fiber
- low fiber
- sodium restricted
- renal diet
12
Q
consistent carb diet
A
- total daily carb content is consistent
- type 1 & 2 diabetes, gestational diabetes, impaired glucose tolerance
13
Q
fat restricted diet
A
- diet w/ limited fats
- cholecystitis, cardiovascular disease
14
Q
high fiber diet
A
- add fresh uncooked fruits, steamed veggies, bran, oatmeal, dried fruits
- prevent/treat IBS
15
Q
low fiber diet
A
- low-residue foods that pass easily through digestive system
- before surgery, ulcerative colitis, chron’s
