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Nursing 200 > Chapter 44 Nutrition > Flashcards

Chapter 44 Nutrition Flashcards

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1
Q

Food security is critical for

A

all members of a household: amount and resources

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2
Q

Food holds what

A

symbolic meaning.

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3
Q

Medical nutrition therapy uses

A

nutrition therapy and counseling to manage disease

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4
Q

Diseases that need nutrition managing:

A

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

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5
Q

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

A

She was served a dish with beef.

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6
Q

Healthy People 2020; Health for All (WHO):

A

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

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7
Q

Carbohydrates:

A

complex and simple saccharides main source of energy

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8
Q

Proteins:

A
  • Amino acids
  • Necessary for nitrogen balance
  • Essential for tissue maintenance
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9
Q

Fats:

A

saturated, polyunsaturated, mono, and calorie-dense

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10
Q

Water:

A

All cell function depends on a fluid environement

60-70%

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11
Q

Vitamins:

A

Essential for metabolism

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

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12
Q

Minerals:

A

Catalysts for enzymatic reactions

Macrominerals; trace elements

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13
Q

Digestion:

A

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

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14
Q

Absorption:

A

Intestine is the primary area of absorption

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15
Q

Metabolism and storage of nutrients:

A

consist of anabolic and catabolic reactions

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16
Q

Elimination:

A

Chyme is moved through peristalsis and is changed into feces

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17
Q

Keep total fat intake between:

A

20-35% of total calories

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18
Q

Dietary reference intakes (DRIs):

A

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

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19
Q

Daily values

A

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

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20
Q

MyPlate Food Guidance System

A

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

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21
Q

Factors influencing nutrition:

A
  1. Environmental factors

2. Developmental needs

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22
Q

Environmental factors:

A

restaurants, cost of food

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23
Q

Developmental needs:

A
  • Infants through school age: Breastfeeding, formula, solid foods
  • Adolescents: body image
  • Young and middle adults
  • Older adults: vitamins
24
Q

Alternative Food Patterns can based on:

A

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

25
Q

Vegetarian diet consists predominantly of plant foods:

A
  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)
26
Q

A zen macrobiotic diet is a

A

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

27
Q

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

A 
Height
Weight
Weight change
Primary diagnosis
Comorbidities
Screening tools
28
Q

Anthropometry is a

A

measurement system of the size and makeup of the body.

29
Q

IBW:

A

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

30
Q

Assessment also includes:

A

lab and biochemical tests
physical examination
dysphagia

31
Q

Normal range for BMI:

A

18.5 to 24.9

overweight= 25-30

32
Q

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

A

Refer her to a nutritionist.

33
Q

Dietary and health history

A

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

34
Q

Causes of dysphagia:

A

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

35
Q

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

A

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

36
Q

Good cholesterol =

A

under 200 mg/dL

37
Q

Health promotion for Nutrition:

A
  1. Education
  2. Early identification of potential or actual problems
  3. Meal planning
  4. Weight loss plans
  5. Food safety
38
Q

More Acute care

in Nutrition:

A
  1. Risk factors in acutely ill patient
  2. Advancing diets = Gradual progression of dietary intake
  3. Promoting appetite
  4. Assisting with oral feedings
39
Q

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

A

protect his or her safety, independence, and dignity.

40
Q

Assisting an Adult Patient With Oral Nutrition:Diets may be

A

therapeutic or modified, or may involve supplements

41
Q

Assisting with oral nutrition requires

A

time, patience, knowledge, and understanding

42
Q

Delegation and Collaboration:

A

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

43
Q

The nurse directs NAP by:

A
  1. Explaining any specific swallowing strategies/techniques

2. Reviewing when to stop feeding and the need to report incidences

44
Q

Dysphagia evaluation

Goal:

A
  • to ensure that the patient will be able to safely swallow oral fluids and foods
  • Screening is minimally invasive
45
Q

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

A

comprehensive examination

46
Q

Dysphagia management:

A
  • Dietary modification by altering consistency of foods and liquids
  • SLP/RD central to management
  • Program individualized based on which phase of swallowing is affected
47
Q

National Dysphagia Diet (NDD) Stages:

A

NDD1
NDD2
NDD3
Regular

48
Q

NDD1:

A

dysphagia pureed

49
Q

NDD2:

A

dysphagia mechanically altered

50
Q

NDD3:

A

dysphagia advanced

51
Q

Consequences of dysphagia:

Physiologic consequences may include

A

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

52
Q

Consequences of dysphagia:

Emotional responses may include

A

altered body image, embarrassment, social isolation, and depression

53
Q

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?

A
  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
54
Q

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

A
  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
55
Q

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

A

Protein

Nursing 200 (23 decks)

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