Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CNA > Chapter 8 > Flashcards

Chapter 8 Flashcards

1
Q

Nutrition

A

Using food to maintain health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a healthy diet like

A

Plenty fluids
Nutrients
Well-balanced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Why is diet important for elderly people

A

Helps prevent pressure sores, keep muscle and skin healthy. Helps wounds heal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Nutrient

A

Gives energy, health, keeps healthy metabolism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Metabolism

A

Breaking down nutrients to use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

6 essential nutrients

A

Water
Carbs
Protein
Fats
Minerals
Vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Water

A

Regenerates cells
Helps keep body temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Other sources of water

A

Soup, celery, lettuce, apples

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Carbs

A

Energy, fiber and protein
Help use body fat
Simple and complex

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Protein

A

Part of every cell
Growth and repair tissues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Fats

A

Store energy
Flavor and help absorb vitamins
Excess fat is stored as fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

4 categories of fats

A

Saturated
Trans
Monounsaturated and polyunsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

____and _____ fats increase cholesterol

A

Saturated and trans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Vitamins

A

Needed for body function,
Body can’t make them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Fat soluble vitamins

A

ADEK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Water soluble vitamins

A

BC
Can’t be stored.
Eliminated in urine and feces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Minerals

A

Maintain body functions
Build bones, hormones, help blood formation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Important minerals for wound care

A

Zn, Fe, Ca,Mg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How often should you have red meats

A

Once a week

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Veggies and fruit should make up ____ of a plate

A

1/2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Dark green vegetables

A

Help blood clot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Veggies are good sources of vitamins ,&_ as well as____&____

A

A,E&C

Potassium and fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Fruits are important sources of ____, ___ ___ , ____ & _____

A

Fiber, potassium, folic acid & vitamin c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Folic acid

A

Helps body make red blood cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Fiber helps you by

A

Making you feel full with fewer calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Vitamin c function

A

Growth and repair of body tissues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Grains

A

Rice, oats, cornmeal, barley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How much should be whole grains and how much should be refined grains

A

At least half should be whole grain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Whole grains have ___& ___ & endosperm.
Refined grains only have ___

A

Bran and germ

Endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

How often should you have seafood?

A

2 times a week

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

A person should eat ____-____ protein foods more often

A

Plant based

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Milk provides

A

Calcium,
Potassium,
Vitamin D,
Protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Unique diets: therapeutic, modified, special

A

Might have allergies or need certain things

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

NaS

A

No added salt
Low Na

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Who is on low sodium diet

A

High BP,
Heart disease,
Kidney disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

RF

A

Restrict fluids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Foods that count as fluids

A

Ice cream, gelatin, pudding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Who is on fluid restricted diet?

A

Heart disease or kidney disease. Fluids don’t come out and they swell. Their I/O is monitored

39
Q

Who is on low protein diet

A

Kidney disease (renal)

40
Q

Who is on low fat diet

A

High cholesterol
Improve HDL (good)
Heart attack
Gall bladder disease

41
Q

Cardiac diet

A

Low sodium
Fat
Cholesterol
Sugar

42
Q

Modified calorie

A

Low cal or high cal

43
Q

Diabetic diet

A

Calories and carbs are very important, everything must be eaten

44
Q

Lacto-vegetarian

A

NO:
Poultry, meat, fish and eggs

ALLOWED:
Dairy

45
Q

Vegan

A

No animal anything

46
Q

Pescatarian

A

Fish
Sometimes seafood and eggs

47
Q

Liquid diet

A

Short time after test or surgery. Keep intestines free of food
Can be clear or full

48
Q

Clear liquid diet

A

Clear juices, broth, gelatin and popsicles

49
Q

Full liquid diet

A

Clear + ice cream, cream soups, milk

50
Q

Soft diet

A

Soft or chopped foods easier to chew and swallow. Might restrict high fiber, fried or spicy food.
Trouble chewing or swallowing.
Moving from liquid diet back to regular

51
Q

Mechanical soft diet

A

Soft foods but in food processor or blender, does not limit spices, fat and fiber. Trouble chewing and swallowing

52
Q

Pureed diet

A

Baby food consistency
Thick enough to hold form in mouth. No chewing required

53
Q

When resident is on restricted fluids the NA should not:

A

Give extra fluids or an extra water pitcher unless nurse approves it

54
Q

NPO

A

Nothing by mouth

55
Q

Pleasure feed

A

Has feeding tube but can have things by mouth. Usually family decided resident needs a feeding tube

56
Q

Dehydration

A

Not enough fluids in body

57
Q

Things to report about fluids

A
  1. Less than 6, 8 oz glasses daily
  2. Drinks very little fluids
  3. Needs help drinking from glass
    4.Vomits, has diarrhea or fever
  4. Easily confused or tired
  5. Dry mouth
  6. Sunken eyes
  7. Dark urine
  8. Less frequent urination
  9. Weight-loss, fatigue, dizziness pain.
  10. Thirst
58
Q

Fluid overload

A

Body can’t handle all fluids consumed. Kidney disease or heart disease

59
Q

Signs of fluid overload

A
  1. Edema
  2. Weight gain
  3. Decreased urine output
  4. Shortness of breath
  5. Increased heart rate
  6. Anxiety
  7. Tight, smooth or shiny skin
60
Q

Edema

A

Swelling caused by excess fluid

61
Q

Signs that point to unintended weight-loss

A

Needs help eating or drinking
Eats less than 75% of meals
Resident has mouth pain
Dentures don’t fit
Resident can’t swallow or chew
Resident coughs or chokes
Resident is sad, has crying spells and withdraws
Resident is confused, wanders or paces

62
Q

How long afterwards do residents have to sit up

A

30 mins

63
Q

How often do you reposition wheelchair resident

A

Every hour

64
Q

Dysphagia

A

Difficulty swallowing

65
Q

3 thickened consistencies

A

Nectar
Honey
Pudding

66
Q

Nectar

A

Drank from cup. Thick juice

67
Q

Honey

A

Consistency of honey, eaten with spoon

68
Q

Pudding

A

Semi solid. Spoon will stand straight up in it.
Use spoon

69
Q

Aspiration

A

Foreign materials into lungs. Can cause pneumonia

70
Q

Preventing aspiration

A

90º angle
Small pieces food
Take your time
Food in unaffected side
Make sure mouth is empty before offering more
Keep upright for at least 30 mins after eating

71
Q

Parenteral nutrition

A

Nutrients go directly into bloodstream instead of digestive system.
Treat like IV

72
Q

Nano gastric tube

A

Put in nose because can’t swallow. Make sure tape doesn’t come off

73
Q

PEG tube stands for

A

Percutaneous endoscopic gastronomy.

74
Q

What does a PEG tube do?

A

Surgically created opening into stomach. Can’t swallow, but can digest.

75
Q

Gastrostomy

A

Tube that goes inside stomach

76
Q

A resident with a feeding tube should always have the head of the bed elevated at ___º

A

30

77
Q

At what position should a resident on a feeding tube be during feedings?

A

45º

78
Q

What is proper sitting position during feedings?

A

Hips at 90º angle
Flexed knees
Feet and arms are fully supported
Chair under table
Forearms on table

79
Q

Residents who lean to one side during feedings should

A

Place their forearms on the table

80
Q

What should you do if a resident has poor neck control

A

Use a neck brace

81
Q

Ask residents who pocket food in their cheeks to

A

Chew & Swallow, gently tap their cheeks if needed

82
Q

How do you trigger swallowing

A

Gently press down on tongue or on the top of their head

83
Q

If a resident has poor sitting balance, seat him in a _____ with ____ instead of a WHEELCHAIR

A

REGULAR DINING ROOM CHAIR WITH ARMRESTS

84
Q

Why did the international dysphagia diet standardization initiative develop a framework to identify food textures and drink thicknesses

A

Standardized so they can be used internationally in care

85
Q

___ minutes is too long to leave resident with pneumonia eating by himself

A

15

86
Q

Has a positive effect on eating and helps prevent loneliness and boredom

A

Socializing

87
Q

Use of eyeglasses, hearing aids and these should be encouraged

A

Dentures

88
Q

Devices that can help residents with eating

A

Assistive

89
Q

Proper noise level when residents are eating

A

Low

90
Q

If resident has loss of ____ ask about it

A

Appetite

91
Q

Document meal/snack

A

Intake

92
Q

Honor residents food likes and dislikes

A

True

93
Q

Give ___ care before and after meals if requested

A

Oral

94
Q

What rights do residents have with regard to food choices

A

-refuse
-choose
-alternatives
- season
-get more
-refuse clothing protector

CNA (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions