CHAPTER-IV.1C-ADIME INTERVENTION Flashcards by Hanz Myko C. DIDULO | Brainscape

Q

Nutrition Intervention - CATEGORIES

FOOD &/OR NUTRIENT DELIVERY

Indiviudalized approach

A

Oral nutrition
Enteral nutrition
Short-term enteral access
Long-term enteral access
Parenteral nutrition

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Q

Nutrition Intervention - CATEGORIES

NUTRITION EDUCATION

A

Formal process to instruct or train a patient/client to voluntarily manage or modify foodto maintain or improve health

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Q

Nutrition Intervention - CATEGORIES

NUTRITION COUNSELLING

A

Collaborative counselor-patient relationship

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Q

Nutrition Intervention - CATEGORIES

COORDINATION

A

Consultation with, referral to or coordination of nutrition care w/ other HCP

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Q

Nutrition-Sensitive Approaches
|
Agriculture& food security

A

Supporting livelihoods

Enhancing access to diverse diets in poor population

Fostering women’s empowerment

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Q

Nutrition-Sensitive Approaches
|
Social safety nets

A

Provides cash or food transfers to poor people & victims of natural disasters (4P’s, SAP)

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Q

Nutrition-Sensitive Approaches

Early child development

A

Food fortification = malnutrition & micronutrient deficiencies

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Q

Nutrition-Sensitive Approaches

Classroom educationon nutrition

A

Improve targeting
Optimize women’s nutrition

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Q

Nutrition-Sensitive Approaches

Clean water & sanitation

A

Improve access to reduce infection & disease

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Q

Nutrition-Sensitive Approaches

Healthcare

A

Improve access to services to ensure that women & children stay healthy

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Q

Nutrition-Sensitive Approaches

Women’s empowerment

A

Women are empowered to be leaders

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Q

FOOD FORTIFICATION

A

nutrients are added to food to maintain or improve the quality of the diet

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Q

Nutrition-Sensitive Interventions

MICRONUTRIENT SUPPLEMENTATION

A

Provision of pharmaceutically prepared vitamins & minerals for treatment or prevention of specific micronutrient deficiency

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Q

Nutrition-Sensitive Interventions

TREATMENT OF SEVERE MALNUTRITION

A

Ready-to-use therapeutic food (RUTF)

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Q

EXCLUSIVEBREASTFEEDING

A

up to 6 months + appropriate & nutritious food up to 2 years of age

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Q

PROPER FOOD STORAGE GUIDELINES

Fresh meat

A

1-2 days at 4 deg C or colder

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Q

PROPER FOOD STORAGE GUIDELINES

Fish

A

1-2 days at 4 deg C or colder

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Q

PROPER FOOD STORAGE GUIDELINES

Dairy products

A

Fridge: 5 days (milk); 3-4 weeks (cheese)

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Q

PROPER FOOD STORAGE GUIDELINES
eggs

A

Fridge: 3 weeks (in shell); 1 week (hard-boiled)

Q

PROPER FOOD STORAGE GUIDELINES
Fruits & vegetables

A

Keep for 3-5 days
Citrus fruits & apples: 1 week or longer

Q

PROPER FOOD STORAGE GUIDELINES
Pantry items

A

Dry, dark place at room temp

Q

PROPER FOOD STORAGE GUIDELINES
Cannedgoods

A

1 year or longer at room temp

Q

Occurs due to improper storage of food products and unsafe handling

A

FoodborneIllness

Q

SALMONELLA

A

Undercooked/raw meat, poultry, eggs, fish, fruit & dairy products
Headache, fever, abd’l.cramping, diarrhea, nausea, vomiting

Q

ESCHERICHIA COLI

A

Raw or undercooked meat (hamburger)
Severe abd’l.pain, diarrhea

Q

SHIGELLA

A

Poor personal hygiene & improper food hygiene
Diarrhea

Q

LISTERIA MONOCYTOGENES

A

Soft cheese, raw milk products, undercooked poultry, meat, seafood, & vegetables
Sudden fever, diarrhea, headache, back pains & abd’l.discomfort
Stillbirth or miscarriage

Q

Take antibiotics, anti-depressants WITH FOOD =

A

tavoid GASTRIC UPSETo

Q

Food-Medication Interactions

GRAPEFRUIT JUICE

A

Statin drugs to lower cholesterol
Anti-hypertensives (nifedipine)
Anti-histamines (allegra)

Q

Foods high in:
- protein
- amino acids
- vitamin B6

A

Increase the metabolism of the anti-Parkinson’s medication levodopa (L-dopa, Sinemet)

Decreases the duration of therapeutic effects

Q

Consumption of foods high in:
- vitamin K

A

Decrease the anti-coagulant effects of Warfarin (Coumadin)

Q

LICORICE
-EXCESS ingestion must be cautioned for clients taking:

A

Digoxin (lanoxin)
Stimulant laxatives
Beta-blockers
ACE inhibitors
Ca-channel blockers
MAO inhibitors
Spironolactone

Q

LICORICE

A

Can cause hyperkalemia (elevated serum potassium)

Q

TYRAMINE

A

Foods that has hypertensive effects similar to other amines (norepinephrines)

Q

HERBAL SUPPLEMENTS

A

Can cause potential interactions w/ prescribed meds

Must be discussed w/ HCP before consumption

Q

Supplements medical and surgical care
Specific treatment for the disease

A

Diet Therapy

Q

Diet Therapy – ORAL NUTRITION

Clear liquid
Full liquid
Blenderized liquid

A

Liquid diets

Q

Diet Therapy – ORAL NUTRITION

Bland, low-fiber

A

Soft diet

Q

Diet Therapy – ORAL NUTRITION

Fecal fat determination test
Meat-free test
Calcium test
Serotonin

A

Test meals

Q

Oral Nutrition – LIQUID DIET

CLEAR

purpose:

definition

A

To relieve thirst
To help maintain water-balance

Used for 24-48 hours following acute vomiting, diarrhea or surgery

Q

Oral Nutrition – LIQUID DIET

FULL

purpose:

definition

A

Consists of liquids & foods that liquefy at body temperature
Approx. 85g CHON (1,950 calories) allowance/day

Used for acute infections & fever of short duration
For patients who are too ill to chew

Q

Oral Nutrition – LIQUID DIET

BLENDERIZED

purpose:

definition

A

Add broth, milk, gravy, cream, soup, fruit juice to foods instead of water provides additional nutritive value

Consists of liquids and foods that are pureed to liquid form

For clients who have chewing, or swallowing difficulties, oral or facial surgery & wired jaws

Q

Oral Nutrition – SOFT DIET

BLAND, LOW-FIBER

purpose:

definition

A

Modified normal diet
Serves as transition from liquids to a regular diet for individuals who are recovering from surgery or a long illness

Used immediately between the full fluid diet & the regular diet following surgery, scute infections and fevers and in GI disturbances

Q

 Some medication cause gastric irritation. It is
important to take certain medication, some
____ with
food to avoid gastric upset.

A

antibiotics, amoxicillin [amoxil], and some
antidepressants, bupropion [Wellbutrin]

Q

RESPONSIBILITIES OF THE NURSE IN
NUTRITION:

A

The Nurse - 1. Is the first person to see the patients feeding
problems. 2. Has direct communication with the patient, &
therefore must be knowledgeable of the
principles of the diet as well as the food
allowed and restricted. 3. Immediately forwards the diet prescription to
the dietary department. 4. Observes, listens to and reports any
problems related to nutritional needs of the
patient. 5. Observes how well the patient eat their
meals, the kind of food refused, & the
patients’ attitude towards food.