CHAPTER 16: IMMUNITY Flashcards
1
Q
What nutrition education should be provided for cancer prevention?
A
- Adequate fiber to decrease risk of colon cancer
- No smoking to prevent lung cancer
- Consumption of 5 servings of fruits and veggies a day or more (2.5 grams)
- Eating whole grains as opposed to processed or refined grains
- Avoid eating pickled, smoked, grilled, or nitrate containing meats
- Focus on healthier fats: polyunsaturated or monounsaturated (vs saturated or trans fats)
- Reduce our alcohol consumption
2
Q
What nutrition education should be provided to a patient who has cancer?
A
- Because their metabolism is higher, when they have cancer we need to encourage intake of protein and calories with a goal of them having them maintain
their weight through cancer therapy
o Encourage them to add calories to meals - Use whole milk vs. water in recipes
- Add milk or cheese to their dish
- Use peanut butter as a spread
- Top fruit with yogurt
3
Q
What nutrition education should be provided to a patient who has HIV/AIDS?
A
- Consume small frequent high protein, high calorie, nutrient dense meals
- HIV ASSOCIATED WASTING: If a person is suffering from HIV if they have lost 10% or more weight loss and one of the 3 factors (diarrhea,
fever, or chronic weakness)** - Herpes Simplex Virus (or secondary infection) increases BMR
4
Q
What nutrition education should be provided to a patient who has stomatitis?
A
- Do not use alcohol-based mouth washes
- Soft toothbrush and clean their teeth after meals and at bed times
- Avoid acidic, spicy, dry , or crunch foods (painful on mucosa)
- Scrambled eggs are a really good choice to eat!!***
- Consume cold or room temperature foods that are soft (add gravy, broth or sauces to moisten foods)
- Cut foods into smaller bites or use a straw
- Use protein, high calorie drinks
- Use well fitting dentures
5
Q
What nutrition education should be provided to a patient who has taste alterations?
A
- Eat more tart foods
o Citrus fruits and juices - Small frequent meals
- Plastic utensils*****
▪ Decrease metallic taste in their mouth - Suck on mints, candy, or chew gum
- Pickles as a snack (something tangy to increase saliva)
- Gargle with mouth wash
- Try seasoning or sauces that help improve taste of foods
6
Q
What nutrition education should be provided to a patient who has low WBC?
A
- Cook all foods thoroughly
- Teach to avoid food bacteria sources (raw produce, undercooked meat, unwashed produce, yogurt with live cultures)
- Refrigerate perishable foods ASAP