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Nutrition > Clients with Special Needs (C) > Flashcards

Clients with Special Needs (C) Flashcards

1
Q

What is iatrogenic malnutrition?

A

Malnutrition occurring as a result of a hospital stay

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2
Q

What are the symptoms of protein energy malnutrition?

A

Weight loss, pale dry skin, impaired wound healing and immune system, and anemia

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3
Q

What nutrients are important to consume pre-surgery?

A

Protein (wound and blood regeneration), carbs (stored energy), B vitamins (hypermetabolic state), vitamins A and C and zinc (wound healing), iron (blood), and calcium and potassium (bone health)

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4
Q

What type of diet is used before GI surgery?

A

Low-residue

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5
Q

What nutrition is given for 24 hours post surgery?

A

IV only: water, 5-10% dextrose, electrolytes, vitamins, and medication. Max 400-500 calories per day

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6
Q

What are the calorie needs immediately following surgery?

A

35-45 calories per kg of body weight

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7
Q

What is the recommended protein intake post surgery?

A

1.5-2.0g per kg of body weight

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8
Q

When peristalsis returns, what might be given to see if a clear-liquid diet will be tolerated?

A

Ice chips

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9
Q

When are dumping syndrome symptoms experienced?

A

15-30 minutes after eating

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10
Q

What is the dietary treatment for dumping syndrome?

A

Small frequent meals, restricting of sugar and dried fruits, 4oz or less of fluids at meals (can drink again 30 minutes after). Milk may be a sensitivity

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11
Q

What is enteral nutrition?

A

Nutrition directly into the digestive tract

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12
Q

When is tube feeding used?

A

When food cannot be ingested through the mouth, but the GI tract is functioning

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13
Q

A nasogastric (NG) tube to the stomach or small intestine is used when enteral nutrition will last how long?

A

Under six weeks

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14
Q

When enteral nutrition will last 4-6+ weeks, what is used?

A

An enterostomy in either esophagostomy, gastrostomy, or jejunostomy

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15
Q

When are percutaneous endoscopic gastrostomy tubes (PEGs) and JPEGs used?

A

PEGs if no risk for aspiration– if risk, pass into the duodenum (JPEG)

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16
Q

What are polymeric formulas?

A

1-2 calories per mL; intact macronutrients

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17
Q

What are elemental/hydrolyzed formulas?

A

1 calorie per mL; containing products of digestion and lactose free

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18
Q

What are modular formulas?

A

3.8-4.0 calories per mL; supplementary or customized (use decreasing in favor of high-protein formulas)

19
Q

What is intermittent feedings in terms of enteral nutrition?

A

Tube feeding at night and solids in the day. If interaction with medication, stopped 1 hour before and after

20
Q

What is bolus feeding in terms of enteral nutrition?

A

Typically used with PEG but also NG; 6 servings of under 400cc a day over 15 minutes and followed by 25-60mL of water

21
Q

What volume do continuous feedings start at?

A

20-25mL per hour, increasing by 10-25mL every 4 hours until tolerance is established

22
Q

What is a possible side effect of high osmolality feeding solutions?

A

Drawing water from the body, leading to weakness and diarrhea

23
Q

What are possible causes of diarrhea in patients with enteral nutrition?

A

Medication containing sorbitol, C. diff, or high osmolality feeding solutions (rule out other causes before solution)

24
Q

How should aspiration be avoided with enteral feeding patients?

A

Check the placement of the tube with an x-ray, raise the head of the bed, or check gastric pH.

25
Q

What is hyperalimentation?

A

Other term for TPN

26
Q

In what situations is a peripheral vein used for TPN?

A

Treatment lasting under 2 weeks (otherwise central through the subclavian or superior vena cava)

27
Q

What are the benefits to administering TPN via the superior vena cava?

A

Increases dilution due to blood flow and decreases risk or phlebitis and thrombosis

28
Q

Why is TPN solution not combined until just before entry?

A

It is not stable

29
Q

What must the nutrition status of the patient be prior to weaning off PN?

A

Calories and fluid requirements are near-met

30
Q

Why must feeding solution not be unrefrigerated for 24 hours?

A

Risk of bacterial or fungal infection

31
Q

What is the immediate nutritional treatment for burns?

A

IV fluids and electrolytes; no glucose for 2-3 days to prevent hyperglycemia

32
Q

What are the calorie and protein requirements of a client with burns?

A

35-40 calories and 1.5-2.0g protein per kg of body weight (2.5-3.0 for children)

33
Q

What percent of nonprotein calories should come from fat in a burn client?

A

12-15%

34
Q

Which nutrients are important for patients with burns?

A

Vitamin C and zinc (tissue healing), B vitamins (metabolism), vitamin A (immune system and epithelial tissue healing), arginine (collagen formation and nitrogen retention), and glutamin (to preserve gut integrity and prevent infection) + fluids!!

35
Q

How much does each degree of fever increase BMR?

A

7%

36
Q

What complication can a high antibiotic dose cause?

A

Oral thrush (candida bacteria present if healthy, but grows if compromised)

37
Q

What can soothe oral thrush?

A

Acidophilus capsules or yogurt containing aciophilus

38
Q

How does HIV cause opportunistic infections?

A

Invades the T-cells and impairs the immune system

39
Q

What are common symptoms present during AIDS?

A

Fatigue, rashes, headache, sweats, diarrhea, weight loss, lesions, cough, and fever

40
Q

What causes HIV wasting syndrome?

A

PEM leading to hypoalbuminemia and weight loss

41
Q

How should a client in need of assistance be fed?

A

Sit near the side of the bed and place small amounts of food toward the back of the mouth

42
Q

What plate arrangement can be useful for blind patients?

A

Clock-face

43
Q

Pressure ulcers increase the requirement for what nutrients?

A

Vitamin C, zinc, protein, and calories

44
Q

How should clients with dysphagia be fed?

A

Upright with their chin tucked

Nutrition (21 decks)

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