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NBCD > Chapter 20: Dietary Mgmt of Fevers and Infections > Flashcards

Chapter 20: Dietary Mgmt of Fevers and Infections Flashcards

1
Q

a temporary increase in the body temperature usually due to viral or bacterial infection in the body

A

fever

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2
Q

other term for fever

A

pyrexia

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3
Q

is the invasion and development of pathogenic microorganisms or parasites that results in abnormal body processes

A

infection

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4
Q

fever - classifications

fevers of short duration

A

acute

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5
Q

fever - classifications

fever lasts for week; may be longstanding or intermittent

A

chronic

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6
Q

fever - metabolic effects

_____ BMR

A

increased

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7
Q

fever - metabolic effects

_____ tissue catabolism

A

increased

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8
Q

fever - metabolic effects

_____ loss of body water

A

increased

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9
Q

fever - metabolic effects

_____ electrolyte loss (e.g. sodium and potassium)

A

increased

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10
Q

fever - metabolic effects

_____ glycogen and adipose tissue stores

A

decreased

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11
Q

fever - metabolic effects

_____ activity of the digestive system

A

decreased

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12
Q

fever - metabolic effects

_____ appetite with feelings of nausea and sometimes vomiting

A

poorer

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13
Q

fever - metabolic effects

_____ weakness and prostration in serious cases

A

general

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14
Q

fever - metabolic effects

_____ (2) pains may be present

A

muscle and joint

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15
Q

extreme physical weakness or emotional exhaustion.

A

prostration

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16
Q

infection - classifications

short, duration, sudden onset, rapid progression

A

acute

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17
Q

infection - classifications

last for weeks, months, or years

A

chronic

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18
Q

infection - classifications

occur in periodic intervals

A

recurrent

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19
Q

dietary mgmt - fevers and infection

diet: ?
rationale: 13% increase in BMR per C rise in body temp
7% increase in BMR per F rise in body temp

A

high kcal

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20
Q

dietary mgmt - fevers and infection

diet: ?
rationale: to replace losses
10% increase in BMR per C rise in body temp
5% increase in BMR per F rise in body temp

A

high chon

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21
Q

dietary mgmt - fevers and infection

diet: ?
rationale: to spare protein, provide quick energy, and replenish depleted glycogen stores
*easily digested

A

high cho

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22
Q

dietary mgmt - fevers and infection

diet: ?
rationale: to supply additional calories
*in emulsified form

A

increased fat

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23
Q

dietary mgmt - fevers and infection

diet: ?
rationale: to replenish losses

A

high fluids

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24
Q

dietary mgmt - fevers and infection

diet: ?
rationale: electrolyte imbalance

A

minerals

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25
Q

dietary mgmt - fevers and infection

diet: ?
rationale: for energy metabolism, wound healing

A

vitamins

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26
Q

dietary mgmt - fevers and infection

diet: ?
rationale: gradual adjustment to peristaltic changes

A

progressive diet from clear to normal

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27
Q

serious disease that may be spread by food and water contamination

A

typhoid fever

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28
Q

causative agent of typhoid fever

A

salmonella typhosa

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29
Q

symptoms: anorexia, fever, weakness, stomach pains, and headache

constipation and rash for some patients; internal bleeding and death can occur but are rare

A

typhoid fever

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30
Q

typhoid fever - medical mgmt

to arrest infection

A

antibiotics

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31
Q

dietary mgmt - typhoid fever

diet: ?
rationale: presence of fever

A

high kcal, high protein, high fluids

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32
Q

dietary mgmt - typhoid fever

diet: ?
rationale: to prevent irritation of the GIT lining

A

low fiber

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33
Q

inflammatory disease which is a complication of inadequately treated strep throat or scarlet fever

may cause permanent damage to the heart

A

rheumatic fever

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34
Q

causative agent of rheumatic fever

A

streptococcus bacteria

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35
Q

symptoms:
-fever
-painful and tender joints
-red, hot or swollen joints
-small, painless pumps beneath the skin
-chest pain
-heart murmur; fatigue
-flat or slightly raised, painless rash with a ragged edge
-jerky, uncontrollable body movements - most often in the hands
-outbursts of unusual behavior (crying, or inappropriate laughing) that accompanies sydenham chorea

A

rheumatic fever

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36
Q

jerky, uncontrollable and purposeless movements of the hands, arms, shoulder, face, legs, and trunk.

A

sydenham chorea

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37
Q

rheumatic fever - medical mgmt (4)

A

antibiotics, pain relievers, corticosteroids, prophylaxis

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38
Q

rheumatic fever - dietary mgmt

diet: ?
rationale: presence of fever

A

high kcal, high chon

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39
Q

rheumatic fever - dietary mgmt

diet: ?
rationale: to minimize cardiac output due to fluid overload

A

Na and fluid controlled

40
Q

rheumatic fever - dietary mgmt

diet: ?
rationale: to replace losses

A

vitamin and mineral supplements

41
Q

a contagious bacterial infection that affects the lungs

may spread to other organs

A

pulmonary tuberculosis (PTB)

42
Q

causative agent of pulmonary tuberculosis

A

mycobacterium tuberculosis, tubercle bacilli

43
Q

symptoms: cough and night sweating, weight loss, and malaise

A

pulmonary tuberculosis

44
Q

pulmonary tuberculosis - medical mgmt

A

antibiotics

45
Q

pulmonary tuberculosis - dietary mgmt

dietary: ?
rationale: presence of fever, replace losses, promote healing

A

high kcal, high chon

46
Q

pulmonary tuberculosis - dietary mgmt

dietary: ?
rationale: replace losses

A

calcium and Fe

47
Q

pulmonary tuberculosis - dietary mgmt

dietary: ?
rationale: prevent hemorrhage

48
Q

pulmonary tuberculosis - dietary mgmt

dietary: ?
rationale: some antituberculosis drugs displace these

A

vitamin b6 and b12

49
Q

pulmonary tuberculosis - dietary mgmt

dietary: ?
rationale: for energy metabolism

A

vitamin b complex

50
Q

pulmonary tuberculosis - dietary mgmt

dietary: ?
rationale: reduced appetite

A

small frequent meals

51
Q

pulmonary tuberculosis - dietary mgmt

dietary: ?
rationale: prevent irritation

A

consistency adjusted according to tolerance

52
Q

an acute diarrheal infection caused by ingestion of contaminated food or water

53
Q

causative agent of cholera

A

vibrio cholera

54
Q

symptoms: severe fluid and electrolyte losses, may cause shock and death

55
Q

cholera - dietary mgmt

dietary: ?
rationale: to replace losses

A

fluid and electrolyte

56
Q

cholera - dietary mgmt

dietary: ?
rationale: to prevent steatorrhea

A

fat-restricted

57
Q

is an inflammation of the lining around the spinal cord and the brain; called meninges

A

meningitis

58
Q

symptoms: inflammation of the meninges, muscle pains and lesions, headache and weakness, and hyperirritability

A

meningitis

59
Q

meningitis - dietary mgmt

dietary: ?
rationale: to arrest the infection and provide requirements during catabolism

A

high kcal, high chon

60
Q

is an inflammation of the brain

A

encephalitis

61
Q

symptoms: infection of the brain; congenital malformations, seizures, stupor, coma, delirium

A

encephalitis

62
Q

encephalitis - dietary mgmt

A

same as fevers and infection

63
Q

also known as pertusis

A

whooping cough

64
Q

a respiratory tract infection that is highly contagious

A

whooping cough

65
Q

causative agent of whooping cough

A

bordetella pertussis

66
Q

symptoms: affects the respiratory tract; paroxysms of coughing

A

whooping cough

67
Q

whooping cough - dietary mgmt

A

same as fevers and infection

68
Q

is an infectious disease affecting the throat and upper airways; produces a toxin that affects other organs

69
Q

causative agent of diptheria

A

corynebacterium diptheriae

70
Q

symptoms: lesions in the pharynx, heart, and nerves

71
Q

diptheria - dietary mgmt

A

same as fevers and infections

72
Q

an intradermal infection that produces local inflammation and toxemia

A

erysipelas

73
Q

causative agent for erysipelas

A

streptococcal infection

74
Q

symptoms: intradermal infection that produces local inflammation and toxemia

A

erysipelas

75
Q

erysipelas - dietary mgmt

A

same as fevers and infection

76
Q

a bacterial illness that develops in some people who have strep throat

A

scarlet fever

77
Q

causative agent for scarlet fever

A

erythrogenic toxins

78
Q

symptoms: adenitis, sinusitis, nephritis

A

scarlet fever

79
Q

scarlet fever - dietary mgmt

A

same as fever and infections

80
Q

viral infections

an inflammation and destruction of the gray matter of the spinal cord

A

poliomyelitis

81
Q

viral infections - poliomyelitis

muscles are affected

82
Q

viral infections - poliomyelitis

swallowing is affected

83
Q

poliomyelitis - dietary mgmt

dietary: ?
rationale: to meet nutrient requirements

84
Q

poliomyelitis - dietary mgmt

dietary: ?
rationale: to facilitate swallowing

A

tube feeding

85
Q

poliomyelitis - dietary mgmt

dietary: ?
rationale: to prevent irritation

A

fiber-restricted

86
Q

poliomyelitis - dietary mgmt

dietary: ?
rationale: to rest the organ and provide adjustment to normal peristalsis

A

gradual introduction of food from clear to normal

87
Q

viral infections

refers to the most advanced stages of HIV infection

it is an HIV infection along with a CD4 cell count of 200 or less, dementia, wasting syndrome, cancers (Kaposi’s sarcoma or non-Hodgkin’s lymphoma, or one of 20 other opportunistic conditions)

A

Acquired Immune Deficiency Syndrome (AIDS)

88
Q

causative agent: human immunodeficiency virus; a retrovirus that can destroy the helper T cells, making the patient prone to opportunistic infections

89
Q

signs: weight loss, cough, prolonged fever and diarrhea, thrush in mouth, repeated infections, mental regression, and lipodystrophy

90
Q

AIDS - dietary mgmt

dietary: ?
rationale: to meet nutritional needs when oral intake is impossible or inadequate

A

parenteral, tube feeding

91
Q

AIDS - dietary mgmt

dietary: ?
rationale: to facilitate swallowing

A

clear to soft

92
Q

AIDS - dietary mgmt

dietary: ?
rationale: support the catabolic effects of disease

A

high kcal, high chon

93
Q

AIDS - dietary mgmt

dietary: ?
rationale: to control hyperlipidemia
*no simple sugars

A

fat-controlled

94
Q

AIDS - dietary mgmt

dietary: ?
rationale: if there is malabsorption

A

supplements of A, D, E, K

95
Q

AIDS - dietary mgmt

dietary: ?
rationale: for energy metabolism

96
Q

AIDS - dietary mgmt

dietary: ?
rationale: for blood losses, when necessary

97
Q

AIDS - dietary mgmt

dietary: ?
rationale: for improved immune function

NBCD (89 decks)

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