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Health Proffessions > Chpt27: Nutrition and fluids > Flashcards

Chpt27: Nutrition and fluids Flashcards

1
Q

hydration

A

having adequate amnt/water in body tissues

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2
Q

intake

A

amount of fluid taken in

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3
Q

Anorexia

A

loss of appetite

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4
Q

output

A

amount of fluid lsot

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5
Q

nutrient

A

substance that is ingested, digested,absorbed and used by the body

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6
Q

dysphagia

A

difficulty or discomfort in swallowing

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7
Q

aspiration

A

breathing of fluid,food,vomitus,or an object into the lungs

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8
Q

nutrition

A

many processes involved in the ingestion,digestion,absorption, and use of food and fluids by the body

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9
Q

calorie

A

amount of energy produced from the burning of food by the body

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10
Q

dehydration

A

decrease in the amount of water in body tissues

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11
Q

graduate

A

calibrated container used to measure fluid

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12
Q

edema

A

swelling of body tissues w/ water

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13
Q

cholesterol

A

soft,waxy substance found in the bloodstream and all body cells

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14
Q

what occurs when the person has a poor diet and poor eating habits

A

increased risk for accidents and injuries

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15
Q

body fuel for the energy is found in

A

fats,proteins,and carbs

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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

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17
Q

the amount of needed from each food group in MyPlate depends on…

A

the age,sex,and physical activity of the person

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18
Q

whole grains in the grain group include

A

bulgur,oatmeal, and brown rice

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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

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20
Q

all of these are food group in MyPlate…

A

grains
fruits
veg

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21
Q

an ex. of moderate physical activity in MyPlate

A

bicycling at less than 10mi/hour

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22
Q

which nutrient is needed for tissue growth and repair

A

protein

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23
Q

which vitamin is needed for the information of substances that hold tissues together

A

Vit. C

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24
Q

food labels have all this info except

A

all vitamins and minerals in the food

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25
Q

a cultural group that eats a diet high in sodium is in…

A

China

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26
Q

all pork and pork products are forbidden by

A

muslims or islam

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27
Q

people w/ limited incomes often buy

A

carbs

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28
Q

when people buy cheaper foods, the diet may lack

A

protein and certain vitamins and minerals

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29
Q

appetite can be stimulated by

A

aromas and thoughts of food

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30
Q

during illness

A

nutritional needs increase to fight infection and heal tissue

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31
Q

all of these may occur w/ aging…

A

decrease in secretion of digestive juices
diff. in chewing
a need for fewer calories than younger people

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32
Q

requirements for food serves in nursing centers are made by

A

OBRA

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33
Q

all of these requirements for food served in long-term care centers….

A

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

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34
Q

a general diet has what limits or restrictions

A

A GENERAL DIET HAS NO DIETARY LIMITS OR RESTRICTIONS

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35
Q

THE BODY NEEDS NO MORE THAN____ OF SODIUM EACH DAY

A

2300mg(I THINK)

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36
Q

when the body tissues swell w/ water,wehat organ has to work harder

A

heart

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37
Q

when you’re caring for a person w/ diabetes, you should do what

A

serve the person’s meals and snacks on time

tell the nurse

provide between-meal nourishment if all of the food was not eaten

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38
Q

a person may be given a mechanical soft diet b/c

A

the person has chewing probs

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39
Q

if youre serving a meal to a person on a fiber- and residue-restricted diet, the meal would include

A

strained fruits and veg
canned or cooked fruit w/o skin or seeds
plain pasta

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40
Q

a person who has serious burns would receive what kind of diet

A

high protein diet

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41
Q

when a person has dysphagia the thickness of the food served is chosen by the…

A

speech-language pathologist,occupational therapist,dietitian, and doc. or nurse

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42
Q

what are the signs of dysphagia

A

person complains that food will not go down or food is stuck

foods that need chewing re avoided

there is excessive drooling of saliva

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43
Q

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…

A

as upright a position as the nurse and care plan direct

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44
Q

if fluid intake exceeds fluid output, the person will…

A

have edema(swelling) in the tissues

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45
Q

how much fluid is needed everyday for normal fluid balance

A

2000-2500mL

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46
Q

if the person you’re caring for has an order for restricted fluids, which of these should you do

A

remove the water mug or keep it out of sight

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47
Q

when youre keeping I&P records, you should measure what

A
  • milk,water,coffee,and tea
  • soups and gelatin
  • ice cream,custard,and pudding
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48
Q

when you’re measuring I&O you need to know that 1oz equals to

A

30mL

49
Q

when youre using the graduate to measure output, you read the amount by

A

placing the graduate at eye level to read it

50
Q

when I&O is ordered, which of the following is not included in the measurement

A

solid stool

51
Q

when residents are served meals in a family dining program…

A

they serve themselves as at home

52
Q

what needs to be done before the person is served a meal

A

give complete personal care

53
Q

you can provide comfort during meals by doing what

A

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
Q

what should you do if a food tray has not been served w/in 15 min

A

re-check the food temp

55
Q

how can you make sure the food tray complete

A

check items on the tray with dietary card

56
Q

if you become impatient while feeding a resident w/ dementia, you should

A

talk to the nurse

57
Q

when you’re feeding a person you should…

A

use a teaspoon b/c its less likely to cause injury

58
Q

when feeding a person, liquids are given

A

during the meal, alternating w/ solid foods

59
Q

when delegated to provide drinking water, what info. do you need form the nurse and the care plan

A

if a person can have ice

60
Q

when re-heating cooked foods, it should be heate

A

according to agency policy

61
Q

a safe temp. for hot foods is

A

140 degree or higher

62
Q

what does the abreviation I&O mean

A

input and output

63
Q

mg

A

miligram

64
Q

NPO

A

nothing by mouth

non per os

65
Q

USDA

A

US dept./ag.

66
Q

how many calories are in a gram of fat, a gram of protein, and a gram of carbohydrate

A

1 gram/fat: 9 cal.
1 gram of protein: 4 cal.
1 gram of carbs: 4 cal

67
Q

the dietary guidelines for Americans are for what two persons

A
  • 2yrs +

- Risk for chronic disease

68
Q

certain diseases are linked to poor diet and lack of physical activity

A 
cardiovascular
hypertension
diabetes
obesity
osteoporosis
some cancers
69
Q

the dietary guidelines focus on what 3 things

A

consuming fewet calories
making informed food choices
being physically active

70
Q

what are the 5 food groups in MyPlate

A 
fruits
grains
vegs
protein
dairy
71
Q

when using MyPlate, calories are balanced by doing what two things…

A

eating less

avoiding over-sized portions

72
Q

when making food choices, which foods are increased in the diet. Name 3

A

1) Making half plate/ fruits and veg
2) @ least 1/2 grains, whole grains
3) fat-free low fat(1%)milk

73
Q

what food group bulds and maintains bone mass throughout life

A

dairy

74
Q

which food group may prevent constipation

A

grains

75
Q

which food groups may reduce the risk of kidney stones

A

veg,fruit

76
Q

which food group may prevent birth defects

A

grains and vegs.

77
Q

which food group may help lower calorie intake..

A

veg.,fruits

78
Q

which food group provides nutrients needed for health and body maintenance

A

protein

79
Q

whats the most important nutrient

A

protein

80
Q

if dietary fat isnt needed by the body its stored as…

A

fat, (adipose tissue)

81
Q

whats the function of each of the nutrients: protein,carbs,fat,vitamins,mineral,water

A

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
Q

which vitamins can be stored by the body

A

A,D,E,K,C

83
Q

which vitamins must be ingested daily

A

B complex vitamins

84
Q

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

A

Vit. C ascorbic acid

85
Q

milk and mil products, liver, green leafy veg., eggs, breads, and cereals are good sources of which vitamin

A

B2(riboflavin)

86
Q

what mineral allowa RBC to carry oxygen

A

iron

87
Q

when the diet doesnt have enough _______ it may affect nerve function muscle contraction and heart function

A

potassium

88
Q

calcium is needed for what

A

forming teeth, bones, blood clotting, muscle contraction, heart function, nerve function

89
Q

what 3 things are on food labels

A

serving size
calories and calories from fat
nutrients

90
Q

those who practice what religion as their religion eat only fish with scales and fins

A

jundiasm

91
Q

alcohol and coffee are avoided or not allowed by these religious groups

A

seventh day Adventsist
islam
morman

92
Q

what religious group may have members that fast from meats on certain Fridays of the year

A

Roman Catholic

93
Q

Nutritional needs increase during illness when the body must…

A

fight infection, heal tissue, replace, lost blood cells

94
Q

older persons need ____calories than younger people

A

fewer calories

95
Q

why do the diets of some older people lack protein

A

high protein foods are expensive

96
Q

what OBRA requirements relates to the temp. of foods serves in ling-term care centers

A
  • hot food served hot

- cold food served cold

97
Q

what food are included in a clear-liquid diet

A
  • liquid @ body temp.
  • small residue, non-irritating
  • non-gas forming ex:water
  • tea, gelatin
98
Q

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

A

custard, eggnog, strained soups

99
Q

if a person has poorly fitted dentures and has chewing probs, the doc may order a…

A

mechanical soft diet

100
Q

a person who is constipated and has other GI disorders may receive what kind of diet

A

high fiber diet. the foods in this diet increase the amnt./residue and fiber in colon to stimulate peristalsis

101
Q

if a person is recieving a high calorie diet the calorie intake is ______ daily

A

5000-4000 cals

102
Q

what veg. juices are high in sodium

A

v-8, tomato,bloody mary

103
Q

when a person is reciving a diabetic diet, the same amount of what three things are eaten each day

A

carbs, proteins, fats

104
Q

if you’re feeding a person a dysphagia diet, what observations should be reported to the nurse immediately

A

chocking,coughing or diff. breathing during or after meal

ab. breathing or repiratory sounds

105
Q

why is it important to offer water often to older persons

A

decrease sense of thirst

106
Q

when you give oral hygiene to a person who is receiving nothing by mouth, the person must not…

A

swallow any fluids

107
Q

what does an once, a pint, and a quart equal in mL

A

1oz-30mL
1pint-500mL
1 quart-1000mL

108
Q

what info do you need when youre delegated to measure I&O

A 
person has special fluid order
when 2 report measurements
person uses 4 voiding
person has catheter
specific resident concerns
109
Q

what 2 types of dining programs may be used with person who are quitely confused

A

social and low-stimulation

110
Q

what can be done to promote comfort when preparing residents for meals

A
  • assist. w/ elimination
  • eyeglasses and hearing aids
  • oral hygiene
  • incontinent/person is clean
  • position in comfortable position
  • assist w/ hand washing
111
Q

if food tray is not served w/in 15 min. what should be checked

A

temp.food

112
Q

when youre delegated to serve meal trays, what info do you need from the nurse or care plan

A 
food allergies
adoptive equipment
how much help needed
intake
cal. counts
report observation
patient concerns
113
Q

when you are serving meal trays, you make sure the right person gets the right tray by

A

check ID bracelet

calling person by name

114
Q

what should be reported adter you’ve fed a person

A

amnt/kind of food eaten
nausea/dysphagia
dysphagia s/s
aspiration

115
Q

whats a safe temp for cold food

A

40f and below

116
Q

safe temp for hot foods

A

140 and above

117
Q

whats the danger zone for foods

A

40F&140F for more than 2 hours for 1 hour if temperature is warmer than 90F

118
Q

KEEP THE FRIDGE AT WHAT TEMP

A

40F or below

119
Q

keep the freezer at what temp

A

0 or below

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