Chpt27: Nutrition and fluids Flashcards
1
Q
hydration
A
having adequate amnt/water in body tissues
2
Q
intake
A
amount of fluid taken in
3
Q
Anorexia
A
loss of appetite
4
Q
output
A
amount of fluid lsot
5
Q
nutrient
A
substance that is ingested, digested,absorbed and used by the body
6
Q
dysphagia
A
difficulty or discomfort in swallowing
7
Q
aspiration
A
breathing of fluid,food,vomitus,or an object into the lungs
8
Q
nutrition
A
many processes involved in the ingestion,digestion,absorption, and use of food and fluids by the body
9
Q
calorie
A
amount of energy produced from the burning of food by the body
10
Q
dehydration
A
decrease in the amount of water in body tissues
11
Q
graduate
A
calibrated container used to measure fluid
12
Q
edema
A
swelling of body tissues w/ water
13
Q
cholesterol
A
soft,waxy substance found in the bloodstream and all body cells
14
Q
what occurs when the person has a poor diet and poor eating habits
A
increased risk for accidents and injuries
15
Q
body fuel for the energy is found in
A
fats,proteins,and carbs
16
Q
what foods are included in MyPlate
A
making half of your plate fruits and vegs.
avoiding over-sized portions
drinking water insteas of sugary drinks
17
Q
the amount of needed from each food group in MyPlate depends on…
A
the age,sex,and physical activity of the person
18
Q
whole grains in the grain group include
A
bulgur,oatmeal, and brown rice
19
Q
when choosing from the protein food group, foods that may have a higher risk for heart disease are those
A
that are high in fat and cholesterol
20
Q
all of these are food group in MyPlate…
A
grains
fruits
veg
21
Q
an ex. of moderate physical activity in MyPlate
A
bicycling at less than 10mi/hour
22
Q
which nutrient is needed for tissue growth and repair
A
protein
23
Q
which vitamin is needed for the information of substances that hold tissues together
A
Vit. C
24
Q
food labels have all this info except
A
all vitamins and minerals in the food
25
a cultural group that eats a diet high in sodium is in...
China
26
all pork and pork products are forbidden by
muslims or islam
27
people w/ limited incomes often buy
carbs
28
when people buy cheaper foods, the diet may lack
protein and certain vitamins and minerals
29
appetite can be stimulated by
aromas and thoughts of food
30
during illness
nutritional needs increase to fight infection and heal tissue
31
all of these may occur w/ aging...
decrease in secretion of digestive juices
diff. in chewing
a need for fewer calories than younger people
32
requirements for food serves in nursing centers are made by
OBRA
33
all of these requirements for food served in long-term care centers....
the center provides needed adaptive equipment and utensils
person's diet is well balanced,nourishing and tastes good
each person must recieve at least 3 meals a day and be offered a bedtime snack
34
a general diet has what limits or restrictions
A GENERAL DIET HAS NO DIETARY LIMITS OR RESTRICTIONS
35
THE BODY NEEDS NO MORE THAN____ OF SODIUM EACH DAY
2300mg(I THINK)
36
when the body tissues swell w/ water,wehat organ has to work harder
heart
37
when you're caring for a person w/ diabetes, you should do what
serve the person's meals and snacks on time
tell the nurse
provide between-meal nourishment if all of the food was not eaten
38
a person may be given a mechanical soft diet b/c
the person has chewing probs
39
if youre serving a meal to a person on a fiber- and residue-restricted diet, the meal would include
strained fruits and veg
canned or cooked fruit w/o skin or seeds
plain pasta
40
a person who has serious burns would receive what kind of diet
high protein diet
41
when a person has dysphagia the thickness of the food served is chosen by the...
speech-language pathologist,occupational therapist,dietitian, and doc. or nurse
42
what are the signs of dysphagia
person complains that food will not go down or food is stuck
foods that need chewing re avoided
there is excessive drooling of saliva
43
when asissting a person who is on aspiration precautions you can help to prevent aspiration while the person is eating by placing him or her in...
as upright a position as the nurse and care plan direct
44
if fluid intake exceeds fluid output, the person will...
have edema(swelling) in the tissues
45
how much fluid is needed everyday for normal fluid balance
2000-2500mL
46
if the person you're caring for has an order for restricted fluids, which of these should you do
remove the water mug or keep it out of sight
47
when youre keeping I&P records, you should measure what
- milk,water,coffee,and tea
- soups and gelatin
- ice cream,custard,and pudding
48
when you're measuring I&O you need to know that 1oz equals to
30mL
49
when youre using the graduate to measure output, you read the amount by
placing the graduate at eye level to read it
50
when I&O is ordered, which of the following is not included in the measurement
solid stool
51
when residents are served meals in a family dining program...
they serve themselves as at home
52
what needs to be done before the person is served a meal
give complete personal care
53
you can provide comfort during meals by doing what
making sure unpleasant sights,sounds, and odors are removed
making sure dentures, eyeglasses, or hearing aids are in place
giving the person good oral care before and after meals
54
what should you do if a food tray has not been served w/in 15 min
re-check the food temp
55
how can you make sure the food tray complete
check items on the tray with dietary card
56
if you become impatient while feeding a resident w/ dementia, you should
talk to the nurse
57
when you're feeding a person you should...
use a teaspoon b/c its less likely to cause injury
58
when feeding a person, liquids are given
during the meal, alternating w/ solid foods
59
when delegated to provide drinking water, what info. do you need form the nurse and the care plan
if a person can have ice
60
when re-heating cooked foods, it should be heate
according to agency policy
61
a safe temp. for hot foods is
140 degree or higher
62
what does the abreviation I&O mean
input and output
63
mg
miligram
64
NPO
nothing by mouth
| non per os
65
USDA
US dept./ag.
66
how many calories are in a gram of fat, a gram of protein, and a gram of carbohydrate
1 gram/fat: 9 cal.
1 gram of protein: 4 cal.
1 gram of carbs: 4 cal
67
the dietary guidelines for Americans are for what two persons
- 2yrs +
| - Risk for chronic disease
68
certain diseases are linked to poor diet and lack of physical activity
```
cardiovascular
hypertension
diabetes
obesity
osteoporosis
some cancers
```
69
the dietary guidelines focus on what 3 things
consuming fewet calories
making informed food choices
being physically active
70
what are the 5 food groups in MyPlate
```
fruits
grains
vegs
protein
dairy
```
71
when using MyPlate, calories are balanced by doing what two things...
eating less
| avoiding over-sized portions
72
when making food choices, which foods are increased in the diet. Name 3
1) Making half plate/ fruits and veg
2) @ least 1/2 grains, whole grains
3) fat-free low fat(1%)milk
73
what food group bulds and maintains bone mass throughout life
dairy
74
which food group may prevent constipation
grains
75
which food groups may reduce the risk of kidney stones
veg,fruit
76
which food group may prevent birth defects
grains and vegs.
77
which food group may help lower calorie intake..
veg.,fruits
78
which food group provides nutrients needed for health and body maintenance
protein
79
whats the most important nutrient
protein
80
if dietary fat isnt needed by the body its stored as...
fat, (adipose tissue)
81
whats the function of each of the nutrients: protein,carbs,fat,vitamins,mineral,water
protein: tissue growth and repair
carbs: energy, fiber 4 bowel elimination
fats: provide energy, flower, help use certain vitamins
vitamins: certain boy functions
minerals: many body processes
water: all body processes
82
which vitamins can be stored by the body
A,D,E,K,C
83
which vitamins must be ingested daily
B complex vitamins
84
which vitamin in important for these functions: Formation of substances that hold tissues together;healthy blood vessels, skin, gum, bones, and teeth; wound healing; prevention of bleeding; resistance of infection
Vit. C ascorbic acid
85
milk and mil products, liver, green leafy veg., eggs, breads, and cereals are good sources of which vitamin
B2(riboflavin)
86
what mineral allowa RBC to carry oxygen
iron
87
when the diet doesnt have enough _______ it may affect nerve function muscle contraction and heart function
potassium
88
calcium is needed for what
forming teeth, bones, blood clotting, muscle contraction, heart function, nerve function
89
what 3 things are on food labels
serving size
calories and calories from fat
nutrients
90
those who practice what religion as their religion eat only fish with scales and fins
jundiasm
91
alcohol and coffee are avoided or not allowed by these religious groups
seventh day Adventsist
islam
morman
92
what religious group may have members that fast from meats on certain Fridays of the year
Roman Catholic
93
Nutritional needs increase during illness when the body must...
fight infection, heal tissue, replace, lost blood cells
94
older persons need ____calories than younger people
fewer calories
95
why do the diets of some older people lack protein
high protein foods are expensive
96
what OBRA requirements relates to the temp. of foods serves in ling-term care centers
- hot food served hot
| - cold food served cold
97
what food are included in a clear-liquid diet
- liquid @ body temp.
- small residue, non-irritating
- non-gas forming ex:water
- tea, gelatin
98
when the person recieves a full-liquid diet, it'll include all of the foods on the clear-liquid diet as well as these foods
custard, eggnog, strained soups
99
if a person has poorly fitted dentures and has chewing probs, the doc may order a...
mechanical soft diet
100
a person who is constipated and has other GI disorders may receive what kind of diet
high fiber diet. the foods in this diet increase the amnt./residue and fiber in colon to stimulate peristalsis
101
if a person is recieving a high calorie diet the calorie intake is ______ daily
5000-4000 cals
102
what veg. juices are high in sodium
v-8, tomato,bloody mary
103
when a person is reciving a diabetic diet, the same amount of what three things are eaten each day
carbs, proteins, fats
104
if you're feeding a person a dysphagia diet, what observations should be reported to the nurse immediately
chocking,coughing or diff. breathing during or after meal
ab. breathing or repiratory sounds
105
why is it important to offer water often to older persons
decrease sense of thirst
106
when you give oral hygiene to a person who is receiving nothing by mouth, the person must not...
swallow any fluids
107
what does an once, a pint, and a quart equal in mL
1oz-30mL
1pint-500mL
1 quart-1000mL
108
what info do you need when youre delegated to measure I&O
```
person has special fluid order
when 2 report measurements
person uses 4 voiding
person has catheter
specific resident concerns
```
109
what 2 types of dining programs may be used with person who are quitely confused
social and low-stimulation
110
what can be done to promote comfort when preparing residents for meals
- assist. w/ elimination
- eyeglasses and hearing aids
- oral hygiene
- incontinent/person is clean
- position in comfortable position
- assist w/ hand washing
111
if food tray is not served w/in 15 min. what should be checked
temp.food
112
when youre delegated to serve meal trays, what info do you need from the nurse or care plan
```
food allergies
adoptive equipment
how much help needed
intake
cal. counts
report observation
patient concerns
```
113
when you are serving meal trays, you make sure the right person gets the right tray by
check ID bracelet
| calling person by name
114
what should be reported adter you've fed a person
amnt/kind of food eaten
nausea/dysphagia
dysphagia s/s
aspiration
115
whats a safe temp for cold food
40f and below
116
safe temp for hot foods
140 and above
117
whats the danger zone for foods
40F&140F for more than 2 hours for 1 hour if temperature is warmer than 90F
118
KEEP THE FRIDGE AT WHAT TEMP
40F or below
119
keep the freezer at what temp
0 or below
