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Nutrition ATI > Chp 5,12,13,14 > Flashcards

Chp 5,12,13,14 Flashcards

1
Q

Proper food storage guidelines:

  • fresh meat & fish is 1-____days at ____ degrees or colder
  • Dairy: milk is good for ___ days & 3-4 weeks for ______
  • Eggs: ___ weeks in shell, and 1 week for hard boiled
  • fruits & veggies: 3-5 days. _____ fruits and apples keep for 1 week or longer.
  • Pantry: dry dark place
  • canned: one year
A 
2 
40
5
cheese
3
citrus
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2
Q

Cook food to the proper temperature:

  • roasts & steak 145 degrees
  • chicken: ____ degrees
  • ground beef & eggs ____ degrees
A

180

160

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3
Q

occurs due to eating undercooked or raw meat, poultry, eggs, fish, fruit and dairy products. common symptoms include headache, fever, abdominal cramping, diarrhea, nausea and vomiting. can be fatal

A

Salmonella

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4
Q

raw or under cooked meat, esp hamburger, can cause this food borne pathogen. findings include severe abdominal pain and diarrhea.

A

E. coli

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5
Q

poor personal hygiene and improper hand hygiene commonly cause ______. food sources include dairy products and salads. findings include diarrhea

A

shigella

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6
Q

soft cheese, raw milk products, undercooked poultry, meat, seafood and vegetables can cause _______ monocytogenes. can cause sign problems for newborns (stillborn), prego (miscarriage) and immunocompromised clients.

A

listeria

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7
Q

______ juice interferes with the metabolism of many medications, resulting in an increased serum level of the med

A

grapefruit

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8
Q

consumption of food high in vit ___ (green leafy veggies, eggs, liver) can devrease the anticoagulent effect of warfarin

A

K

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9
Q

foods high in _____, amino acids, and vit b6 can increase the metabolism of the anti parkinson’s meds levodopa, which decreases the duration of its therapeutic effects.

A

protein

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10
Q

licorice can cause ________. excess ingestion can be dangerous for clients taking digoxin, stimulant laxative, some beta blockers, ace inhibitors

A

hyperkalemia

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11
Q

Cardiovascular disease is the leading cause of death in the US. ______ heart disease is the single leading cause of death

A

coronary

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12
Q

________ is a major risk factor for developing CHD. CHD is caused by atherosclerosis, a process of damage and cholesterol deposits on the blood vessels of the heart

A

Hypercholesterolemia

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13
Q

_____ density lipoprotein is “good” cholesterol because it removes cholesterol from the serum and takes it to the ______

  • for females 35-___ mg/dl
  • for males 35-____mg/dl

Low density is “bad” cholesterol bec it transports cholesterol out of the _____ and into the circulatory system, where it can form _____ on the coronary artery walls.
expected range is less than ___ mg/dl

A 
high
liver
80
65
liver
plaques
130
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14
Q

Iron deficiency anemia symptoms include _____, lethargy, pallor of the nail beds, intolerance to cold.
* children with low iron intake can experience _____ attention spans and display poor intellectual performance before anemia begins

A

fatigue

short

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15
Q

_____ anemia symptoms include pallor, weakness,________, dyspnea & fatigue

A

macrocytic

palpitations

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16
Q

Vit B12 deficiency anemia include both ____ findings and ____ findings

A

GI

neurological

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17
Q

GI findings of Vit b12 deficiency include _______(inflamed tongue), anorexia, indigestion, weight loss, frequent _____/and or constipation

A

glossitis

diarrhea

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18
Q

Neurological findings of vit b12 deficiency include ______ (numbness of the hands and feet), decreased proprioception (sense of body position), ____ muscle coordination, increasing irritability, and _______

A

paresthesia
poor
delirium

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19
Q

_____ ____ deficiency anemia symptoms include mental confusion, fainting, fatigue, and GI distress.

mimic thos for vit b12 deficiency, except for neuro findings.

A

Folic acid

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20
Q

The presence of 3 of the 5 following risk factors can result in what syndrome?

  1. ) ______ obesity, women ___ inch waist, men 40 inch waist.
  2. ) Triglycerides greater than ____ mg/dl
  3. ) low HDL, men less than ___, women less than 50 mg/dl
  4. ) increased blood pressure: sys >130, Dia>85
  5. ) fasting blood _____ greater than or equal to 110 mg/dl
A 
metabolic 
abdominal 
35
150
40
glucose
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21
Q

consuming a low fat, low cholesterol diet can reduce risk for developing ___ ___ ______. What diet is designed to be a user friendly eating guide to encourage dietary changes?

  • daily cholesterol should be less than ____ mg
  • conservative use of ___ wine may reduce risk
  • increasing ___ and carbs intake, avoid _____ fat, and decrease red meat consumption can decrease risk
  • increasing intake of ______-__ fatty acids found in fish, flaxseed, soy bean, canola, walnuts reduces risk
  • _______is an amino acid. elevated levels can increase risk of dev CHD. deficiencies in VIt b6 & b12 increase these levels.
A 
coronary heart disease 
therapeutic lifestyle change TLC
200
red
fiber
saturated
omega-3
homocysteine
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22
Q

secondary prevention efforts for CHD are focused on lifestyle changes that lower ____. include a diet low in cholesterol and sat fat, a diet high in _____, exercise, weight management, and smoking cessation

  • sat fat should be less than __% of daily caloric intake
  • a high fiber diet includes oats, _____, fruits, veggies, whole grains, barley
A

LDL
Fiber
7
beans

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23
Q

_______ is a significant risk factor for developing CHD, myocardial infarction and stroke.

*is a sustained elevation in BP greater than or equal to ___/____ mm/hg

A

hypertension

140/90

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24
Q

What does Dash stand for? it is a diet low in ____, and high ______& _________. proven to lower BP and cholesterol

*NA intake should be less than _____ a day

A

dietary approaches to stop hypertension
sodium (canned soups, sauces, chips seasoning)
potassium (apricots, banans, tomatoes, potatoes)
calcium (low fat dairy product)
2400mg

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25
Q

_____ ______ is the inability of the heart to maintain adequate blood flow through circulatory system. results in _____ sodium and fluid retention, and edema

  • reduce na to recommended level
  • monitor and possible restrict fluid intake to 1.5 L a day
A

heart failure

excess

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26
Q

An _____ _____ occurs when there is an inadequate supply of O2 to the myocardium. frequently this occurs b/c of atherosclerosis

*after this occurs, it is necessary to reduce the myocardical O2 demands related to metabolic activity

  • a ____ diet is best for first 24 hrs after
  • _____ should be avoided since it stimulates the heart
  • small, _____ meals
A

myocardial infarction
liquid
caffeine
frequent

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27
Q

______results from either a reduction of the RBC or in _______, the oxygen carrying component of blood. can result from a decrease in rbc production, and increase in rbc destruction, or a loss of blood.

  • the body requires _____, vit ___, and folic acid to produce RBC
  • _____ deficiency anemia is the most common nutritional disorder in the world. affects 10% of population. results from poor intestinal ______,blood loss and inadequate consumption.

*_______anemia is the most common form of vit b12 deficiency. caused by a lack of the protein intrinsic factor which helps the body absorb vit b12. risks include ____, gastric cancer, helicobacter pylori and age greater than 50. people with this require b12 injections

A 
anemia 
hemoglobin
iron
b12
iron
absorption
pernicious 
surgery
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28
Q

sources of iron include: _____, fish, poultry, tofu, dries peas & _____, whole grain, dried fruit

Iron fortified foods include: infant formula, infant cereal and ready to eat cereals
**medicinal iron overdose is the leading cause of accidental poisoning in small children and can lead to acute iron toxicity.

A

meat

beans

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29
Q

Vit ___ facilitates the absorption of iron (promote consumption)

A

C

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30
Q

Natural sources of ____include: fish, meat, poultry, eggs and milk

A

B12

  • *people over 50 are urged to consume most of their vit b12 requirement from supplement or fortified foods.
  • *vegans need supplements
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31
Q

____ acid deficiency anemia is caused by poor nutrition, malabsorption (____ disease) and drug use

*sources include green leafy veggies, dried peas and beans, seeds, OJ, cereals and breads fortified with folic acid.

A

folic

crohn

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32
Q

Nutrition therapy for gastrointestinal disorders is generally aimed at minimizing or preventing symptoms. In some conditions, such as _______ disease, nutrition is the only treatment.

A

celiac

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33
Q

Assess if the client is experiencing any of the following symptoms:

  • difficulty chewing or swallowing (dysphasia), nausea or ______, or diarrhea.
  • bloating, excessive flatus, occult blood, ______ (fat in feces), abdominal pain/cramping/distention, pale, sticky bowel mvmts
  • changes in weight, ____ ____ or bowel habits
A

vomiting
steatorrhea
eating patterns

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34
Q

assess if the client uses:

  • Tobacco, ______, caffeine, over the counter meds to treat ____ conditions).
  • nutritional supplements

*______supplements

A

alcohol
GI
herbal

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35
Q

What are some general gastrointestinal considerations for nutritional guidelines and nursing interventions?

A
  • Monitor gastrointestinal parameters
  • Low fiber diets
  • High fiber diets
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36
Q

What are some parameters to monitor gastrointestinal activity?

A 
Weight & weight changes
lab values
bowel sounds
elimination patterns
I & O
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37
Q

Low-fiber diets avoid food that are high in _____ content (whole-grain breads, _____, raw fruits and vegetables)

  • this reduces the _____ and _____ of fecal output and slow transit time of food through digestive tract.
  • this diet is used for _____ term for clients who have diarrhea or malabsorption syndromes.
A

residue
cereal
frequency and volume
short

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38
Q

High fiber diets focus on food containing more than __ g of fiber per serving.

  • Increases stool bulk
  • stimulates ________
  • prevent constipation
  • protect against ___ _____
A

5
peristalsis
colon cancer

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39
Q

Potential causes of ______ and ______ include decreased gastric acid secretion & gastrointestinal motility; ______, bacterial/viral infection, increased ______ pressure, liver, pancreatic, ____ ______ disorders, adverse effects of some meds.

*Determine underlying cause, assess the appearance of the _____ will aid in diagnosis and treatment.

For example, coffee ground emesis indicates ____; pale green indicates _____

A 
nausea
vomiting 
allergy
gall bladder
emesis 
blood
bile
40
Q

What kind of diet should you implement for a patient with nausea and vomiting?

A

*clear liquids followed by full liquids, and advance as tolerated, easy to digest, low fat carb foods (crackers, toast, oatmeal).

41
Q

Other interventions for patients with nausea and vomiting include:

  • avoid liquid with meals as they promote ______
  • good ____ _____
  • elevate head of bed
  • discourage spicy food
  • avoid high fat food-contribute to ____ b/c they are difficult to digest.
A

fullness
oral hygiene (dehydration)
nausea

42
Q

______ is defined as the lack of appetite. A common finding for numerous physical conditions and adverse effect of certain meds. Not the same as anorexia nervosa.

A

anorexia

43
Q

Nursing interventions for Anorexia include:

  • decrease _____ at meal times
  • assess for adverse effects
  • administer meds to _____ appetite
  • modify_______, remove items that smell, assess and manage anxiety and depression
  • Assess for changes in ____ status.
  • _____ to increase gastric motility
  • mouth care before and after meals.
A 
stress
stimulate
environment 
bowel
position
44
Q

What kind of diet would you implement for someone with anorexia?

A

*Provide small, frequent meals and avoid high fat foods to help maximize intake
*provide liquid supplements btw meals to improve protein and calorie intake
*ensure the meals appear appealing
serve larger meals early in the day

45
Q

clients who have _________ have difficult or infrequent passage of stools, which may be hard and ____

A

constipation

dry

46
Q

Causes of constipation include: _____ bowel habits, psychogenic factors, ______, chronic laxative use

A

irregular

inactivity

47
Q

Encourage ______ for pt with constipation and a diet high in fiber (__ for women, ___ for men), and promote adequate _____ intake to help alleviate symptoms.
*change meds if causes this symptoms

A

exercise
25 g/day
38 g/day
fluid

48
Q

Nursing interventions for constipation include:

  • assess _____ and ______ of past and present elimination patterns
  • what is ______ for the client, activity and stress levels
  • assess past medical and surgical history, _____ use (OTC, herbal, laxatives, enemas, and prescriptions)
  • presence of rectal _____ and abdominal pain.

*encourage client to gradually increase levels of _____. (preferred treatment)

A 
onset 
duration
normal 
medication
pressure
fiber
49
Q

Diarrhea may cause a significant losses of ______, ______, and fluid as well as nutritional complications.

  • common causes include _____ and physical stress, GI disorders, _______disorders, infections, and certain drug therapies.
  • A high ___ diet is prescribed unless it caused the diarrhea
  • a liberal fluid intake to replace losses is needed.
A 
potassium
sodium
emotional 
malabsorption 
fiber
50
Q

Causes of Dysphagia include obstruction, ________, and certain neurological disorders

  • modifying the ____ of foods and the consistency of liquids will help achieve proper nutrition
  • Xerostomia (___ _____) can contribute to dysphagia, evaluate meds being used
A

inflammation
texture
dry mouth

51
Q

Clients who have dysphagia are at an increased risk for _____. place the client in an upright or ___-____ position to facilitate swallowing.

  • provide oral care ____ to eating to enhance taste
  • should be referred to a speech therapist for evaluation.
  • allow adequate time for eating, use _____eating devices, small bites, thorough chewing
  • pills should be taken with at least __ oz of fluid (can be thickened) to prevent meds from remaining in the _______.
  • avoid think liquids and sticky foods
A 
aspiration 
high-fowlers 
prior
adaptive
8
esophagus
52
Q

Normally, the stomach controls the rate in which nutrients enter the ____ _______, when a portion of the stomach is surgically removed, the contents of the stomach are rapidly emptied into the small intestine, causing ______ syndrome.

A

small intestine

dumping

53
Q

Early symptoms of dumping syndrome usually occur __-___ mins after eating. Late symptoms occur 1-3 hrs after eating.

Includes: sensation of fullness, dizziness, diarrhea, _______, tachycardia, palpitations, ______, nausea etc.

  • manifestations resolve after intestine is ______. however, there is a rapid rise in ____ ____ and increase in insulin levels immediately after the intestine empties. this leads to ________
  • the client experiences _______ spasms, such as dizziness, sweating, palpitations, shakiness, and confusion.
A 
15-30
diaphoresis 
hypotension 
emptied
blood glucose
hypoglycemia
vasomotor
54
Q

Nursing interventions for dumping syndrome include:

  • ____, frequent meals
  • recommended consumption of _____ and ___ at each meal.
  • avoid sugar and restrict ___ intake
  • Suggest the client does a ___ diet (consume liquids 1 hr before or after eating instead of during meals)
  • instruct client to lie down for 20 to 30 mins after meals to delay ____ ______
  • if reflux is a problem, assume a _____ position.
  • Monitor clients who are receiving _____ ____ feedings and report symptoms of this.
  • monitor client for iron & b12 deficits.
A 
small
protein and fat
lactose
dry
gastric emptying 
reclining 
enteral tube
55
Q

_____ occurs as the result of the abnormal reflex of gastric secretions in the esophagus. leads to ____ and heart burn

*long term can cause adenocarcinoma of the esophagus and _____ esophagus

A

GERD (gastroesophageal reflux disease)
indigestion
Barrett’s

56
Q

Clinical symptoms of GERD include _____, retrosternal bleeding (esophageal), painful _____, Dyspepsia (______).

  • pain may be mistaken for _____ ________
A

heartburn
swallowing
indigestion
myocardial infarction

57
Q

Nursing interventions for GERD include:

  • avoid abdominal pressure (tight clothing)
  • avoid eating __ hr or less before laying down.
  • elevate the body on _____ instead of lying flat
  • avoid trigger food (citrus fruit, juice, spicy, carbonated drinks)
  • avoid items that reduce lower ______ _____(LES) pressure. what are some examples?
A

2
pillows
esophageal sphincter
fatty foods, caffeine, chocolate, alcohol, cig smoke

58
Q

_______ is inflam. of the gastric mucosa congested with blood and fluid

  • there is a ______in acid produced and an overabundance of _______, superficial _____ occur, sometimes leading to hemorrhages
A

gastritis
decrease
mucus
ulcers

59
Q

_____ gastritis occurs with excessive use of NSAIDS, bile ____, ingestion of strong acid/alkali substance, complication of radiation, and trauma (burns, food poisoning, severe infection, liver, kidney, respiratory failure, major surgery)

A

acute

reflux

60
Q

chronic gastritis occurs in the presence of ______(benign or malignant), helicobactor pylori, autoimmune disease (pernicious anemia)

A

ulcers

61
Q

clinical symptoms of gastritis includes: abdominal pain/discomfort (relieved by eating), ______, nausea, anorexia, sour taste in mouth, ________ (vomiting of blood)

A

headache

hematemesis

62
Q

Nursing interventions for gastritis include:

  • avoid eating frequent meals and snacks, as they promote increased _____ acid secretion
  • tell to avoid alcohol, cigs, ______ and other Nsaids (nonsteroidal anti-inflam drugs, coffee
  • monitor for Vit ___ deficiency.
A

gastric
aspirin
b12

63
Q

Acute recovery for gastritis usually occurs in ___ day, the client should eat a ____ diet when able to tolerate food. ___ fluid may be required.

  • when the condition occurs due to ingestion of strong acids of alkalis, _______ and _________ of the casual agent is needed. avoid _____ and emetics due to potential perforation and esophageal damage.
  • chronic mgmt: modify diet, reduce stress, avoid alcohol and _____. if condition is persistent, the provider will prescribe an ____-receptor antagonist such as ranitidine (zantac)
A 
1
bland
IV
dilution 
neutralization
lavage
nsaids 
H2
64
Q

_____ ulcer disease is characterized by an erosion of the mucosal layer of the stomach or duodenum

  • may be caused by a bacterial infection (H. Pylori-use ______ therapy) or the chronic use of _____
  • some clients who have this are _________. others report anemia, tarry stools due to intestinal bleeding, epigastic pain (gnawing or burning)
  • Eating may temporarily relieve pain, anemia can occur due to blood loss.
A 
peptic 
triple-combo of antibiotics and acid reducting meds takin for 14 days
nsaids (aspirin &ibprofen)
aymptomatic 
burning
65
Q

Lactose intolerance results from an inadequate supply of ______ in the intestine, the enzyme that digests lactose.

  • the enzyme that converts lactose into _____ and ______ is absent or insufficient.
  • symptoms include distention, ______, flatus, and osmotic diarrhea.
  • monitor client for vit__ and _____ deficiency
A 
lactase 
glucose
galactose
cramps
D
Calcium
66
Q

An ______is a surgically created opening on the surface of the abdomen from either the end of the small intestine (_____) or from the colon (colostomy).

  • _____ and ______ maintenance is the primary concern
  • The colon absorbs large amounts of fluid, ____ and _______
  • nutriton therapy is a diet high in fluids and soluble fiber
  • increase intake of calories and protein to promote _______ of stoma site.
  • emotional support
A 
ostomy 
ileostomy
fluid
electrolyte 
sodium
potassium
healing
67
Q

_______are pouches protruding through the muscle of the intestinal wall, usually from increased intraluminal pressure. usually occur in the _____ colon, cause no problem unless infection

  • diverticulosis is a condition characterized by presence of diverticular.
  • diverticulitis is inflam. that occurs when fecal matter becomes _____ in the diverticula. (clear liquid diet until inflam decreases, then a high fiber, low fat diet
  • avoid foods with seeds, husks (corn, berries)
A

diverticula
sigmoid
trapped

*abdominal pain, nausea, vomit, constipation/diarrhea, fever with chills/tachycardia.

68
Q 
\_\_\_\_\_ disease (regional enteritis) and ulcerative colitis are are chronic, inflam. \_\_\_\_ diseases characterized by periods of exacerbation and remission
* diets are low in \_\_\_\_\_
A

Crohn’s
bowel
fiber

69
Q

What kind of diet is prescribed to a pt with inflam bowel disease?

*____ _______ nutrition (TPN) is indicated for clients who are severely ill during acute phase of illness.

A

a low residue, high protein, high calorie diet with vit and min. supplementation. fluid and electrolytes with iv or oral fluids

Total parenteral

70
Q

______ is inflam. of the gall bladder

*the gallbladder stores and releases _____ that aids in the digestion of _____.

  • pain in the _____ right abdomen, can also have referred pain in the right shoulder
  • limit fat
  • diet modifications are not needed for healthy people with asymptomatic gallstones.
A

cholecystitis
bile
fats
upper

71
Q

The pancreas is responsible for secreting ______ needed to digest fats, carbs, and protein.

  • pancreatitis
  • acute: prescribed NPO, nasogastric tube to suction gastric contents.
  • chronic pancreatitis: low ___, high protein, high carb. Vit C & b complex
A

enzymes

fat

72
Q

the _____ is involved in the metabolism of almost all nutrients.

  • disorders include cirrhosis, hepatitis, and cancer
  • increased protein to promote ____ nitrogen balance
  • B, C & K vitamins
A

liver

73
Q

Celiac disease is also known as ______-sensitive enteropathy (GSE), celiac sprue, and gluten intolerance.

  • chronic, ______, genetic
  • lack enzyme DPP-IV
  • eliminate gluten-found in wheat, rye and barley.
  • gluten free options include: milk, cheese, _____, corn eggs, potatoes

*symptoms: steatorrhea, anemia, diarrhea, pain, bloating, osteomalacia.

A

glucose

inherited

74
Q

the kidneys have 2 basic functions: 1.) maintain normal ____ _____ and 2.) excreting _____ products

*profound effect on nutritional state

*_____ is a waste by product of protein metabolism, and these levels rise with renal disease

*short term disease requires _____ support rather than dietary restrictions. dependent on stage.

A

blood volume
waste
urea
nutritional

75
Q

Pre-stage chronic kidney disease (CKD) is distinguished by an increase in serum ______.

*symptoms include fatigue, _____ pain, and appetite changes.

A

creatine

back

76
Q

End-state kidney disease (ESKD) or CKD symptoms include fatigue, decrease ______, anemia, decreased urination, headache, weight loss.

A

alertness

77
Q

Acute kidney injury symptoms include a decrease in ______, decreased sensation in _____ extremities and flank pain

  • characterized by rising blood levels of _____ and other nitrogenous wastes
A

urination
lower
urea

78
Q

Nephrotic syndrome’s most pronounced symptoms is ______ and high _________.

A

edema

proteinuria

79
Q

Kidney stones have sudden _____pain. Symptoms of diaphoresis, nausea, and vomiting, and there can be _____ in the urine.
*80% of stones contain ______

A

intense
blood
calcium

80
Q

Nurses should monitor _____ daily for general renal considerations since it is an indicator of fluid status and is a primary concern.

  • monitor fluid _____ & encourage compliance with fluid restrictions.
  • monitor urine output
  • monitor _____
A

weight
intake
constipation

81
Q

Pre-state CKD, or ________ kidney reserve/insufficiency, characterized by a increase in serum _______

    • control blood glucose and ______, which are risk factors
    • help preserve remaining kidney function by limiting the intake of ______ & _______ (slows progression)
A 
diminished 
creatinine 
hypertension
calcium
phosphorus
82
Q

what are dietary restrictions for pre stage CKD?

  • the daily protein intake is __ to ___ g/kg of ideal body weight.
  • ______ restrictions are decreased as disease progresses to end stage.
A

restrict sodium to maintain blood pressure
.6-1.0
protein

83
Q

High ______value proteins are recommended for clients who have kidney failure to prevent _____of muscle tissue. these proteins include _____, meats (5-6 oz men/4 for female), poultry, game, fish, soy, and dairy (1/2 cup).

  • limit high ______ foods (peanut butter, dried peas beans, beer
A

biologic
catabolism
eggs
phosphorus

84
Q

End-state kidney disease or CKD occurs when the ______ _____ rate is less than 29 ml/min, the serum creatine level steadily rises, or _____ or transplantation is necessary.

A

glomerular filtration

85
Q

What kind of diet for End stage kidney disease?

  • once dialysis begins, ____ intake will be increased
  • vit d and calcium are nutrients of concern
A

-high protein
-low phosphorus and potassium, sodium, fl restricted
protein

86
Q

foods high in phosphorus include _____, beef liver, chocolate, nuts and lugumes
* phosphate _____ (ca carbonate, ca acetate) must be taken with all meals and snacks

A

milk

binders

87
Q

Vit _ deficiency occurs b/c kidneys cannot convert into the active form.

*this alters the metabolism of ______, _____ and _______ leading to hyper levels of all three.

*____ supplements will likely be required b/c foods high in phosphorus (which are restricted) are also high in calcium

A 
D
Calcium
Phosphorus
Magnesium 
calcium
88
Q

Acute kidney _____ is an abrupt, rapid decline in kidney _____ causes by trauma, sepsis, poor perfusion, or medications and is usually ______

*can cause Hyper-Na/K/Ca/phos.

*_____is a complication and is leading cause of death in these clients

*three phases of AKI are?

A 
abrupt 
function
reversible 
infection
oliguric, diuretic, recovery
89
Q

Potassium is restricted to ___ to ____ meq/day when on dialysis

A

60-70

90
Q

______ is restricted to 1 to 3 g/day is not receiving dialysis, if they are increases from 1-__ g/day

A

sodium

4

91
Q

______ requirements are of less than 2000 mg daily if on hemodialysis or peritoneal dialysis

A

calcium

92
Q

______ syndrome results in the increased excretion of serum proteins in the urine

A

nephrotic

results in hypoalbuminemia, edema, hyperlipidemia. watch for prolonged protein loss

93
Q

____ _____, kidney damage due to meds/ chemicals, autoimmune, and infections can cause nephrotic syndrome.

A

diabetes mellitus

94
Q

recommendation for calcium _______stone formation is to limit animal protein, excess sodium, alcohol, and caffeine. low K may also be a factor

*foods high in oxalate include spinach, rhubarb, beets, nuts should be limited, also mega doses of Vit C, which increases the amount of exalate excreted.

A

Oxalate

95
Q

for prevention of ____ acid stones, limit foods high in purines

A

uric

Nutrition ATI (1 decks)

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