Chapter 44 Nutrition

Question 1

Food security is critical for

Answer 1

all members of a household: amount and resources

Question 2

Food holds what

Answer 2

symbolic meaning.

Question 3

Medical nutrition therapy uses

Answer 3

nutrition therapy and counseling to manage disease

Question 4

Diseases that need nutrition managing:

Answer 4

Type 1 diabetes mellitus
Hypertension
Inflammatory bowel disease
Enteral nutrition (EN); parenteral nutrition (PN)

Question 5

Why might a Hindu woman refuse to eat her hospital-provided meal?

Answer 5

She was served a dish with beef.

Question 6

Healthy People 2020; Health for All (WHO):

Answer 6

Guidelines for dietary change recommend reduced fat, saturated fat, sodium, refined sugar, and cholesterol, and increased intake of complex carbohydrates and fiber.

Question 7

Carbohydrates:

Answer 7

complex and simple saccharides main source of energy

Question 8

Proteins:

Answer 8

• Amino acids
• Necessary for nitrogen balance
• Essential for tissue maintenance

Question 9

Fats:

Answer 9

saturated, polyunsaturated, mono, and calorie-dense

Question 10

Water:

Answer 10

All cell function depends on a fluid environement

60-70%

Question 11

Vitamins:

Answer 11

Essential for metabolism

Water-soluble (A,D,E,K) or fat soluble (B,C)

Question 12

Minerals:

Answer 12

Catalysts for enzymatic reactions

Macrominerals; trace elements

Question 13

Digestion:

Answer 13

begins in the mouth and ends in the small and large intestines

Question 14

Absorption:

Answer 14

Intestine is the primary area of absorption

Question 15

Metabolism and storage of nutrients:

Answer 15

consist of anabolic and catabolic reactions

Question 16

Elimination:

Answer 16

Chyme is moved through peristalsis and is changed into feces

Question 17

Keep total fat intake between:

Answer 17

20-35% of total calories

Question 18

Dietary reference intakes (DRIs):

Answer 18

Acceptable range of quantities of vitamins and minerals for each gender and age group

Question 19

Daily values

Answer 19

Needed protein, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium

Question 20

MyPlate Food Guidance System

Answer 20

Five food groups:
Mostly veggies and then other portion fruit
More grains than protein
A small portion should be dairy

Question 21

Factors influencing nutrition:

Answer 21

1. Environmental factors

2. Developmental needs

Question 22

Environmental factors:

Answer 22

restaurants, cost of food

Question 23

Developmental needs:

Answer 23

• Infants through school age: Breastfeeding, formula, solid foods
• Adolescents: body image
• Young and middle adults
• Older adults: vitamins

Question 24

Alternative Food Patterns can based on:

Answer 24

religion, cultural background, ethics, health beliefs, and preference

Question 25

Vegetarian diet consists predominantly of plant foods:

Answer 25

1. Ovolactovegetarian (avoids meat, fish, and poultry, but eats eggs and milk) 2. Lactovegetarian (drinks milk but avoids eggs) 3. Vegan 4. Fruitarian (consumes fruit, nuts, honey, and olive oil)

Question 26

A zen macrobiotic diet is a

Answer 26

diet in which an attempt is made to balance the yin and yang elements of food

Question 27

Screening a patient is a quick method of identifying malnutrition or risk of malnutrition using sample tools:

Answer 27

``` Height Weight Weight change Primary diagnosis Comorbidities Screening tools ```

Question 28

Anthropometry is a

Answer 28

measurement system of the size and makeup of the body.

Question 29

IBW:

Answer 29

An ideal body weight provides an estimate of what a person should weigh.

Question 30

Assessment also includes:

Answer 30

lab and biochemical tests physical examination dysphagia

Question 31

Normal range for BMI:

Answer 31

18.5 to 24.9 | overweight= 25-30

Question 32

How would the nurse counsel a 48-year-old woman who has a BMI of 26 kg/m2?

Answer 32

Refer her to a nutritionist.

Question 33

Dietary and health history

Answer 33

Health status; age; cultural background; religious food patterns; socioeconomic status; personal food preferences; psychological factors; use of alcohol or illegal drugs; use of vitamin, mineral, or herbal supplements; prescription or over-the-counter (OTC) drugs; and the patient’s general nutrition knowledge

Question 34

Causes of dysphagia:

Answer 34

Myogenic: Aging, muscular dystrophy Neurogenic Obstructive Other: GI resection

Question 35

Which of the following patients is at risk for a nutritional problem?

Answer 35

A. A 25-year-old woman on a diet of all clear liquids for the past week.

Question 36

Good cholesterol =

Answer 36

under 200 mg/dL

Question 37

Health promotion for Nutrition:

Answer 37

1. Education 2. Early identification of potential or actual problems 3. Meal planning 4. Weight loss plans 5. Food safety

Question 38

More Acute care | in Nutrition:

Answer 38

1. Risk factors in acutely ill patient 2. Advancing diets = Gradual progression of dietary intake 3. Promoting appetite 4. Assisting with oral feedings

Question 39

When a patient needs help with eating, it is important to

Answer 39

protect his or her safety, independence, and dignity.

Question 40

Assisting an Adult Patient With Oral Nutrition:Diets may be

Answer 40

therapeutic or modified, or may involve supplements

Question 41

Assisting with oral nutrition requires

Answer 41

time, patience, knowledge, and understanding

Question 42

Delegation and Collaboration:

Answer 42

The task of assisting a patient with oral nutrition can be delegated to NAP

Question 43

The nurse directs NAP by:

Answer 43

1. Explaining any specific swallowing strategies/techniques | 2. Reviewing when to stop feeding and the need to report incidences

Question 44

Dysphagia evaluation | Goal:

Answer 44

- to ensure that the patient will be able to safely swallow oral fluids and foods - Screening is minimally invasive

Question 45

When assessment shows risk for dysphagia and aspiration, refer for a more

Answer 45

comprehensive examination

Question 46

Dysphagia management:

Answer 46

- Dietary modification by altering consistency of foods and liquids - SLP/RD central to management - Program individualized based on which phase of swallowing is affected

Question 47

National Dysphagia Diet (NDD) Stages:

Answer 47

NDD1 NDD2 NDD3 Regular

Question 48

NDD1:

Answer 48

dysphagia pureed

Question 49

NDD2:

Answer 49

dysphagia mechanically altered

Question 50

NDD3:

Answer 50

dysphagia advanced

Question 51

Consequences of dysphagia: | Physiologic consequences may include

Answer 51

decreased appetite, weight loss, dehydration, malnutrition, and pneumonia

Question 52

Consequences of dysphagia: | Emotional responses may include

Answer 52

altered body image, embarrassment, social isolation, and depression

Question 53

The nurse is teaching a program on healthy nutrition at the senior community center. Which points should be included in the program for older adults?

Answer 53

1. Avoid grapefruit juice, which impair drug absorption 2. Take a multivitamin that includes vitamin D for bone health 3. Cheese and eggs are good sources of protein

Question 54

The nurse is caring for a patient experiencing dysphagia. Which interventions help decrease the risk of aspiration during feeding?

Answer 54

1. Sit the patient upright in a chair 2. Place food in the strong side of the mouth 3. Feed the patient slowly, allowing time to chew and swallow

Question 55

The nurse teaches a patient who has had surgery to increase which nutrient to help with tissue repair?

Answer 55

Protein