chapter 1 Flashcards

1
Q

types of HOSPITAL DIET

A
  • Clear Liquid diet
  • Full or general liquid diet
  • Mechanically altered diet
  • Soft diet
  • Regular or general diet
  • Diet as tolerated
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2
Q

A diet of clear liquids maintains vital body fluids,
salts, and minerals; and also gives some energy
for patients when normal food intake must be
interrupted.

A

clear liquid diet

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3
Q

_ are easily absorbed by the body.

A

Clear liquids

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4
Q

They reduce stimulation of the digestive
system, and leave no residue in the intestinal
tract.

A

clear liquid diet

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5
Q

_ is often prescribed in preparation for surgery, and is generally the first diet given by mouth after
surgery. _ are given when a person has been without food by mouth (NPO) for a long time.

A

Clear liquid diet

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6
Q

Clear liquid diet is also used in preparation for
medical tests such as _, _, _

A

sigmoidoscopy, colonoscopy, or certain x-rays.

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7
Q

FOODS ALLOWED in clear liquid diet

A
  • Plain water
  • Sodas
  • Gelatin
  • tea or coffee with no cream
  • fruit juices without pulp
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8
Q

A clear soup made of strained meat or vegetable stock, served hot or as a cold jelly.

A

broth

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9
Q

The _ is often used as a step between a clear liquid diet and a regular diet, for example, after surgery or fasting.

A

full liquid diet

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10
Q

It may also be used after certain procedures, such as jaw
wiring. This diet may also be appropriate for patients who have swallowing and chewing problems.

A

full liquid diet

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11
Q

FOODS ALLOWED in full liquid diet

A
  • All beverages
  • Strained fruit juice
  • Broth
  • All spices
  • Ice cream
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12
Q

is appropriate for patients who are recovering from the head, neck, or mouth surgery, who have dysphagia (difficulty swallowing), narrowing of the esophagus (food tube), or who are too ill or weak to chew. The diet also benefits those who have poorly fitting dentures, no teeth, or other dental problems.

A

mechanically soft diet

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13
Q

difficulty swallowing

A

dysphagia

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14
Q

When a patient has problems/difficulty in chewing and
swallowing, foods can be _, _, _, & _

A

chopped, ground, mashed, and pureed

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15
Q

The _ serves as a transition from liquids to a regular diet for individuals who are recovering from surgery or a long illness.

A

soft diet

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16
Q

It can help to ease difficulty in chewing and/or swallowing due to dental problems or extreme weakness, and it is
sometimes recommended to relieve mild intestinal or stomach discomfort.

A

soft diet

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17
Q

The soft diet can be especially helpful to patients
who are undergoing treatments like _ or _ to the head, neck or abdominal areas, which may cause digestive problems or make the mouth and throat very sore

A

chemotherapy, or radiation

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18
Q

Used for patients who do not need dietary restrictions or modification

A

general diet

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19
Q

Helps to alleviate prolonged use of clear and full liquid diets

A

general diet

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20
Q

this diet order provides an excellent opportunity for collaboration by the nurse, dietitian, and patient to plan and provide food that is eaten, tolerated and nourishing

A

general diet

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21
Q

Allows for postoperative diet progression based on patients tolerance

A

diet as tolerated

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22
Q

other diets that can be implemented

A
  • high fiber diet
  • gluten free diet
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23
Q

promotes the wavelike contractions that keeps food moving through the intestine.

A

fiber

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24
Q

Also, _ expand the inside walls of the colon. This eases the passage of waste. _ substances pass through the intestine undigested. They also absorb many times their weight in water, resulting in softer, bulkier stools.

A

high-fiber foods

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25
Q

_ is the protein part of wheat, rye, barley, and other related grains.

A

Gluten

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26
Q

Gluten is the protein part of _, _, _, and other related grains.

A

wheat, rye, barley

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27
Q

Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as _

A

celiac disease

28
Q

celiac disease is also called as

A

non-tropical sprue or gluten sensitive enteropathy

29
Q

There is also evidence that a skin disorder called _ is associated with gluten intolerance.

A

dermatitis
herpetiformis

30
Q

diseases that can’t tolerate gluten

A
  • celiac disease
  • dermatitis herpetiformis
31
Q

_ is a substance that is found in foods and is produced naturally by the body.

32
Q

Purines are broken down by the body and changed to _

33
Q

The _ normally filter the uric acid and the
uric acid leaves the body through the urine. However, people with _ sometimes have a build-up of uric acid in
the blood.

A

kidneys; gout

34
Q

how does uric build up happen?

A
  • the body makes too much
  • the body does not get rid of enough uric acid through the urine.
35
Q

High levels of uric acid can cause _ to form in the joints. The buildup of these _ causes swelling, which is called a gout attack or gout pain.

A

urate crystals

36
Q

high purine foods

A
  • anchovies
  • beef kidneys
  • brains
  • game meats
  • gravies
37
Q

low purine foods

A
  • breads and cereals
  • coffee
  • fruits and juices
  • gelatin
  • tea
38
Q

medium-purine foods

A
  • asparagus
  • beans
  • broth
  • cauliflower
  • fish
39
Q

other terms for alkaline diet

A
  • alkaline acid diet
  • acid alkaline diet
40
Q

An _ is a diet that emphasizes, to a varying degree,fresh fruit, vegetables, roots and tubers, nuts, and legumes.

A

alkaline diet

41
Q

_, more commonly known as acid reflux.

A

Gastroesophageal Reflux Disease (GERD)

42
Q

Those who suffer from the disease can attest to the sometimes crippling discomfort it causes. Although
medications and surgical options are available, increasingly, medical professionals are touting the benefits of consuming a more _ in order to control _.

A

acid reflux; alkaline diet

43
Q

types of formula in enteral feeding

A
  • polymeric formula
  • special formula
44
Q

special formulas in enteral feeding

A
  • Elemental formulas
  • Modular formulas
  • Specialty formulas
45
Q

Enteral nutrition (EN) Long-term nutrition can be used in

A
  • Gastrostomy
  • Jejunostomy
46
Q

Short-term nutrition is used for

A
  • Nasogastric feeding
  • Nasoduodenal feeding
  • Nasojejunal feeding
47
Q

Parenteral nutrition (PN) is used in

A
  • Peripheral Parenteral Nutrition (PPN)
  • Total Parenteral Nutrition (TPN)
48
Q

The _, the latest innovation in enteral feeding pump technology. When patients require nutrition
through continuous feeding, intermittent feeding or feeding and flushing, & delivers in one compact, easy-to-use device.

A

KANGAROO ePUMP

49
Q

Used in any setting where safety alarms and nursing features are desired provides accurate volumetric delivery with easy to use touch panel controls includes

A
  • Overinfusion safeguard
  • Both audio and visual alarms for safety
50
Q

Involves delivering the total quantity of formulas needed for a 24 hour period in 3 to 6 equal feedings.

A

intermittent infusion

51
Q

Intermitted infusion involves delivering the total quantity of formulas needed for a _ hour period in _ to _
equal feedings.

52
Q

Each feeding in intermittent infusion is usually delivered by gravity during a - period.

A

30 to 90 minute

53
Q

This method represents a more normal feeding pattern, but patients often doxnot tolerate this method of feeding if the rate is too rapid. Although equipment needs are
minimal, this method is time consuming because feeding must be closely monitored to ensure proper delivery rate.

A

Intermittent Infusion

54
Q

Involve infusing volumes of formula by gravity or syringe over a short period of time.

A

bolus feeding

55
Q

This method requires minimal equipment and time but is associated with increased potential for aspiration, regurgitation, and GI side effects. This method should not be used for _.

A

bolus feeding; intestinal feedings

56
Q

Possible Tube Complications in GI

A
  • diarrhea
  • nausea, and vomiting
  • cramping
  • distention
  • constipation
57
Q

3 ways according to the type of problem of possible tube complications

A

GI, mechanical, metabolic

58
Q

Possible Tube Complications in mechanical

A
  • tube obstruction
  • pulmonary aspiration
  • mucosal damage
59
Q

Possible Tube Complications in metabolic

A
  • hyperosmolar dehydration or overhydration
  • abnormal blood concentration levels of sodium, potassium, phosphorous, and magnesium
  • hyperglycemia
  • respiratory insufficiency
  • rapid weight gain.
60
Q

Indications include difficulties with oral inake often where obstruction to the upper airway or gastrointestinal tract
makes passing a nasogastric tube difficult.

A

Percutaneous Endoscopic Gastrostomy(PEG) tube

61
Q

PEG tubes are used in.

A
  • head and neck cancers
  • esophageal cancer
  • acute stroke
  • multiple sclerosis
  • parkinson’s diseas
  • brain tumors
  • HIV encephalopathy
62
Q

_ has become the most acceptable and safest method for long term feeding support. It is useful particularly when surgery is extensive and when combined with chemotherapy, radiotherapy or both.

A

Percutaneous Endoscopic Gastrostomy (PEG) tube

63
Q

complications of PEG

A
  • pneumothorax
  • septic complications (local or systemic)
  • hyperglycemia
64
Q

_ are the most common in PEG because metabolic requirements (electrolytes and energy) differ from patient to patient.

A

Metabolic complications

65
Q

The most common metabolic complications is _

A

hyperglycemia

66
Q

hyperglycemia can be treated by adding _ to the solution, reducing the dextrose load, or ensuring that the total kcaloric load is not excessive.