Class 12: Assisting with Nutrition Flashcards

1
Q

sodium controlled diet

A

use substitutes (MRS DASH because it is potassium based)

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

diabetic diet

A

glucose control

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

clear fluids

A

palliative, pre surgery

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

full fluids

A

soup, no bits. thicker fluid. people who have troubles swallowing and that are at a risk for choking.

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

restricted fluids

A

edema patient

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

soft

A

pudding, apple sauce

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

bland

A

banana, bread, rice, potato

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

calorie restricted or added

A

for weight loss or weight gain

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

who might need help with eating?

A
  • arm mobility/ hand mobility patients
  • parkinsons
  • dementia
  • MS
  • stroke victims
  • post-op patients
  • vision impairment
  • dysphagia
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

dysphasia

A

speech impairment

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

dysphagia

A

gastric/swallowing impairment

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

speech-language pathologist

A

assesses for swallowing difficulties

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

occupational therapy

A

equipment such as special plates and cutlery

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

dietician

A

special dietary needs relating to illness or condition

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

physiotherapist

A

physical needs and posture

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

the normal swallow

A
  1. getting food from plate to mouth
  2. oral phase: managing food in mouth
  3. pharyngeal phase: moving food into throat past airway
  4. esophageal phase: food enters esophagus to stomach
    airways always open until swallow initiated
    normal swallow is completed within 1-1 1/2 sec
17
Q

successful swallowing requirements

A
  • blocking off nasal passages
  • closing entrance to larynx
  • opening cardiac sphincter (to esophagus)
  • propelling bolus from oral cavity to stomach
18
Q

dysphagia

A

swallowing disorder

-need to be assessed by a registered dietician and speech/ language pathologist

19
Q

warning signs of dysphagia

A

pocketing food, coughing

20
Q

risk factors of dysphagia

A
  • hx of neurological or neuromuscular disorder

- decreased level of alertness

21
Q

signs and symptoms of dysphagia

A
  • absent/weak cough
  • weight loss NYD
  • drooling/choking
  • pocketing
  • gurgly voice
  • reflux (food comes back up)
  • leaving meals uneaten
  • eating slowly
22
Q

what makes a meal pleasant?

A
  • good company
  • flavour preferences
  • esthetic environment
  • cleanliness
  • entertainment (depending on pt)
  • culture
  • napkin
  • pace
  • order of food
  • non judgemental
  • positioning (Comfort)
  • toilet before meal
  • glasses, dentures, hearing aid
  • oral care before meal
23
Q

factors to consider with helping people to eat

A
  • social component
  • opportunity to refine motor skills
  • decision making fosters independence
  • positive approach makes mealtime enjoyable
  • tone of voice and eye contact is essential
  • food is representative of love and security
  • eating is an opportunity for sensory stimulation
24
Q

stomatitis

A

mouth inflammation from cancer treatment or AIDS

25
Q

assistive devices and positioning while eating

A
  • cups, plates, utensils, non-slip mats

- position upright if possible

26
Q

what observations might be made during oral care

A
  • dry, cracked lips
  • redness or irritation
  • bleeding or swelling
  • loose teeth
  • problems with dentures
  • pain or discomfort
27
Q

anorexia

A

a lack or loss of appetite. the condition may result from poorly prepared or unattractive food or surroundings, unfavourable company, or various physical and physiological causes

28
Q

aspiration

A

the misdirection of food or liquid into the trachea and airway

29
Q

cachectic

A

pertaining to a state of generally poor health, malnutrition and weight loss

30
Q

catabolism

A

a metabolic process in which complex substances are broken down by living cells into simple compounds

31
Q

lactose intolerance

A

a sensitivity disorder resulting in the inability to digest lactose from milk products because of an inadequate production of or defect in the enzymes lactase

32
Q

malnutrition

A

any disorder of nutrition. it may result from unbalanced, insufficient or excessive diet or from impaired absorption, assimilation or use of foods

33
Q

over nutrition

A

a condition of excess nutrition and energy intake over time. may be regarded as a form of malnutrition when it leads to morbid obesity