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
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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
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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
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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
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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
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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
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