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BCNS Test Prep > Conditions > Flashcards

Conditions Flashcards

1
Q

What are the key dietary issues associated with alcoholism?

A

Folate
Thiamin
Vitamin B12
Calorie intake

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2
Q

What are the key dietary issues associated with anemia?

A

Iron
Vitamin B12
Folate

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3
Q

What are the key dietary issues associated with ascites?

A

Sodium
Protein

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4
Q

What are the key dietary issues associated with beriberi?

A

Thiamin

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5
Q

What are the key dietary issues associated with cancer?

A

Adequate protein, calories and fiber

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6
Q

What are the key dietary issues associated with celiac disease?

A

B Complex
Vitamins
Vitamin D

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7
Q

What are the key dietary issues associated with COPD?

A

Vitamin D
Calcium
Weight loss
Calorie intake

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8
Q

What are the key dietary issues associated with asthma?

A

Vitamin D
Calcium
Weight loss
Calorie intake

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9
Q

What are the key dietary issues associated with diabetes?

A

Carbohydrates
Saturated fat
Cholesterol
Calories
Fiber

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10
Q

What are the key dietary issues associated with heart disease?

A

Saturated fat
Monounsaturated fat
Cholesterol
Sugar
Fiber

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11
Q

What are the key dietary issues associated with hyperlipidemia?

A

Saturated fat
Monounsaturated fat
Cholesterol
Sugar
Fiber

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12
Q

What are the key dietary issues associated with heart failure?

A

Sodium

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13
Q

What are the key dietary issues associated with hypertension?

A

Sodium
Calcium
Potassium
Alcohol
Sugar
Total Calories

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14
Q

What are the key dietary issues associated with kidney stones?

A

Calcium
Oxalate
Uric acid
Portein
Sodium
Fluid

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15
Q

What are the key dietary issues associated with liver disease?

A

Protein
Sodium
Fluid

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16
Q

What are the key dietary issues associated with malabsorption?

A

Vitamin A
Vitamin D
Vitamin E
Vitamin K

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17
Q

What are the key dietary issues associated with osteoporosis?

A

Vitamin D
Calcium

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18
Q

What are the key dietary issues associated with pellegra?

A

Niacin

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19
Q

What are the key dietary issues associated with renal failure?

A

Protein
Sodium
Potassium
Phosphorus
Fluid

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20
Q

What are the key dietary issues associated with rickets?

A

Vitamin D
Calcium

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21
Q

What are the key dietary issues associated with scurvy?

A

Vitamin C

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22
Q

Cheilitis

A
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23
Q

Stomatitis

A
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24
Q

Glossitis

A
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25
Q

Seborrheic dermatitis

A
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26
Q

Normochromic-normocytic anemia

A
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27
Q

Ecchymosis

A

Large bruised area of >1cm

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28
Q

Follicular hyperkeratosis

A
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29
Q

Dermatitis

A
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30
Q

Petechiae

A
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31
Q

Psoriasiform rash

A
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32
Q

Eczematous scaling

A
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33
Q

Purpura

A
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34
Q

Marasmus

A
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35
Q

Kwashiorkor

A
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36
Q

Cachexia

A
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37
Q

Hypogeusia

A
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38
Q

Glossitis

A
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39
Q

Nasolabial seborrhea

A
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40
Q

Hepatomegaly

A
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41
Q

Ascites

A
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42
Q

Hypogonadism

A
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43
Q

Kyphosis

A
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44
Q

Hyporeflexia

A
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45
Q

Koilonychias

A
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46
Q

Hypochacemia

A
47
Q

Opthalmoplegia

A
48
Q

Peripheral neuropathy

A
49
Q

Tetany

A
50
Q

Wernicke’s encephalopathy

A
51
Q

Korsakoff’s psychosis

A
52
Q

Wet Beriberi

A
53
Q

Rickets

A

Abnormal bone formation, bending and distortion of bones, nodular enlargements of the boney epiphyses, delayed closure of the fontanels, bone pain

54
Q
A
55
Q

Uncontrolled hyperglycemia can cause…

A

Ketoacidosis
Non-ketotic hyperosmolar symdrome

56
Q

What of the following leads to a diabetes diagnosis?
A1C >/= __%
FPG >/= ___ mg/dL or ___ mmol/L
2-hour PG >/= ___ mg/dL
75g OGTT >/= ____ mmol/L

A

A1C >/= 6.5%
FPG >/= 126 mg/dL or 7.0 mmol/L
2-hour PG >/= 200 mg/dL
75g OGTT >/= 11.1 mmol/L

57
Q

FPG lab results for impaired fasting glucose:

A

100-125 mg/dL
5.6-6.9 mmol/L

58
Q

OGTT lab results for impaired glucose tolerance:

A

75g
140-199 mg/dL
7.8-11.0 mmol/L

59
Q

T1DM is caused by autoimmune destruction of what cells?

A

Islet beta cells

60
Q

Common antibodies present in individuals with T1DM

A

Islet cell autoantibodies (ICAs)
Insulin autoantibodies (IAAs)
Autoantibodies to glutamic acid decarboxylase (GAD)
Autoantibodies to tyrosine phosphatases IA-2 and IA-2beta

61
Q

Insulin resistance may persist for years before a T2DM diagnosis, but what must be present before hyperglycemia manifests?

A

Impaired beta cell insulin secretory function

62
Q

Altered biphasic insulin response in T2DM results in ____ hyperglycemia.

A

Prandial

63
Q

In T2DM, inadequate first-phase insulin response is unable to suppress pancreatic ___ cell ______ secretion.

A

Alpha, glucagon

64
Q

Glucagon hypersecretion in T2DM increases hepatic _____ production and ____ hyperglycemia.

A

Glucose, fasting

65
Q

Insulin resistance in adipocytes causes _______ and increased circulating _____ ______ _____.

A

Lipolysis, free fatty acids

66
Q

In T2DM, increased fatty acids cause…

A

Decreased insulin sensitivity
Impaired insulin secretion
Augmented hepatic glucose production

67
Q

The ADA recommends that people on multiple-dose insulin or pump therapy do SMBG when?

A

Prior to meal and snacks
Postprandially at bedtime (occasionally)
Prior to exercise
When low blood glucose suspected
After treating low blood glucose (until normoglycemic)
Prior to critical tasks

68
Q

What doors SMBG stand for?

A

Self monitoring of blood glucose

69
Q

What does CGM stand for?

A

Continuous glucose monitoring

70
Q

What are the recommended goals for glycemic tests in someone with diabetes?
A1C, preprandial capillary plasma glucose, Peak postprandial capillary plasma glucose

A

<7.0%
70-130 mg/dL (3.9-7.2 mmol/L)
<180 mg/dL (<10.0 mmol/L)

71
Q

What are the recommended lipid panel goals for someone with T2DM?

A

LDL-C (overt CVD): <70 mg/dL (1.8 mmol/L)
LDL-C (w/o overt CVD): <100 mg/dL (2.6 mmol/L)
HDL-C: >50 mg/dL (1.3 mmol/L)
Trig: >40 mg/dL (1.0 mmol/L)

72
Q

What is a better index for assessing lean body mass in COPD?

A

Fat-free mass (FFM)

73
Q

What does the fat-free mass (FFM) index measure?

A

Six-minute walk distance
dyspnea
percentage of predicted FEV1 and FEV1/FVC ratio
Airway obstruction
Lung hyperinflation
Total lung capacity

74
Q

In COPD, what factors contribute to malnutrition caused by poor nutrient intake?

A

Swallowing dysfunction
Decreased appetitie/taste for foods
Depression
Medication-induced GI side effects
Inability to prepare meals due to dyspnea
Dyspnea induced by eating

75
Q

In COPD, what factors contribute to malnutrition caused by altered protein metabolism?

A

Increased inflammatory markers
Altered leptin and anabolic hormone levels

76
Q

_________ enhances the immunological barrier in the GI tract via its trophism of enterocytes and colonocytes and serves as a substrate for glutathione.

A

Glutamine

76
Q

What are common nutrient deficiencies seen in patients with cystic fibrosis (CF)?

A

Calories
Protein
Essential FAs
Fat soluble vitamins
Beta-carotene
Zinc
Iron
Sodium

77
Q

The respiratory quotient (RQ) is expressed as the ratio of _____ produced to ___ consumed.

A

CO2, oxygen

77
Q

In COPD, what factors contribute to malnutrition caused by hypermetabolism?

A

Increased inflammatory markers
Altered leptin and anabolic hormone levels
Increased work of breathing
Respiratory exacerbations
Medications

77
Q

What is the RQ of carbohydrate? Fat? Mixed meal?

A

1.0
0.7
0.83

78
Q

What factors contribute to weight loss/malnutrition in CF?

A

Maldigestion/malabsorption due to pancreatic insufficiency
Inadequate oral intake
Increased caloric/nutrient needs
CF-related organ system disease (pulmonary, liver, intestinal obstruction, CF-related diabetes mellitus)

79
Q

In cystic fibrosis, steatorrhea is a clinical indicator of ____.

A

fat malabsorption

80
Q

_____ enzymes are administered with meals and snacks to support nutrient absorption in patients with cystic fibrosis.

A

pancreatic

81
Q

What inflammatory proteins are produced and released by adipose tissue?

A

Cytokines
Adipokines

82
Q

Cytokines and adipokines released from adipose tissue play a role in increasing insulin ______ and _____ _____.

A

resistance;
oxidative stress

83
Q

What are few nutrition related risk factors of corticosteroid use?

A

Hyperglycemia
Increased appetite
Fluid retention
Osteoporosis

84
Q

Dialysis contributes to increased ____ losses.

A

Protein

85
Q

Patients receiving hemodialysis should consuming at least ____ g/kg protein per day.

A

1.2

86
Q

Patients recieving peritoneal dialysis are encouraged to consume __-___ g/kg of protein per day

A

1.2-1.3

87
Q

Overfeeding patients with acute kidney injury a high dextrose load can cause…

A

Hyperglycemia
Triglyceridemia
CO2 retention

88
Q

Initially, serum potassium and phosphate are likely to be ________ and serum sodium _____ in non-dialyzed patients who are oliguric.

A

elevated, lowered

89
Q

Continuous atreiovenous hemofilitration (CAVH) utilizes catheters that are placed into a larger atery and vein in order to…

A

remove large volumes of essentially albumin-free plasmanate and return electrolyte concentration levels back to normal, especially patients who cannot tolerate standard hemodialysis due to low BP.

90
Q

Protein requirement for Stage 1-3 CKD?

A

0.75 g/kg/day

91
Q

Protein requirement for Stage 4-5 CKD?

A

0.6 g/kg/day

92
Q

ACE inhibitors suppress the renin-angiotensin system, resulting in ______ aldosterone levels and subsequent ____ in serum potassium levels.

A

decreased; elevations

93
Q

If serum potassium levels are consistently greater than 5.0 mEq/L in someone with kidney disease, a potassium-restricted diet of __-__ g/day is recommended.

A

2-3

94
Q

______ describes the clinical syndrome resulting from abnormal mineral bone metabolism which occurs with CKD?

A

Mineral-Bone-Disorder (MBD)

95
Q

Patients on hemodialysis tend to have _____ or ____ Total Chol, LDL-C, and triglycerides

A

normal; high

96
Q

Patients on parenteral dialysis tend to have ____ Total Chol, LDL-C, and triglycerides, and ____ HDL-C

A

high; low

97
Q

CKD patients on dialysis (HD/PD) usually supplement with…?

A

folic acid
pyroxidine
B-complex
Ascorbic acid

98
Q

Protein recommendation for patients with renal transplant

A

1.3-2.0 g/kg/day

99
Q

Nephrotic syndrome is characterized by large amounts of ___ in the urine

A

Protein

100
Q

It is hypothesized that in obesity _____ and _______________ promote tumor development by stimulating cell proliferation, inhibiting apoptosis, and promoting angiogenesis.

A

insulin
insulin-like growth factor-1 (IGF1)

101
Q

In cancer, what are some examples of interventions to address taste changes?

A

Rinsing mouth with baking soda prior to eating
Using plastic cutlery
Eating cool/room temp foods
Tart foods, flavorful seasionings, marinated foods

102
Q

In cancer, what are some interventions to address xerostomia?

A

Drinking fluids with meals
Moisten/puree foods
Use oral moistening mouthwash/gel
Papaya juice
AVOID: caffeine, alcohol, commercial mouth wash

103
Q

In cancer, what are some interventions to address stomatitis mucositis?

A

Eat bland, soft, easy-to-swallow foods
Cook food until soft and tender
Cut foods into small pieces or puree
Mix foods with broth/gravy/sauce
Capsaicin candy
AVOID: Acidic, spicy, rough, salty foods

104
Q

In cancer, what are some interventions to address diarrhea?

A

BRATT diet
Low fiber; increase slowly
Temporary avoidance of milk products
Increase fluid intake
Prophylactic use of probiotic to prevent radiation-induced diarrhea
AVOID: High fat foods, caffeine, alcohol tobacco, strong spices

105
Q

In cancer, what are some interventions to address dumping syndrome?

A

Small, frequent meals (2 hrs)
Increase protein and fat in meals
Fluids between meals
Limit simple carbs

106
Q

In cancer, what are some interventions to address constipation?

A

Gradually increase fiber rich foods
Drink 8-10 glasses of fluid per day
Drink 4-8 oz of prune juice 1-2/day
Increase physical activity
Fiber supp –> stool softener –> laxative

107
Q

In cancer, what are some interventions to address nausea?

A

Fluids between meals
Cold foods
AVOID: foods with strong odors, high fat, strong spices

108
Q

In cancer, what are some interventions to address vomitting?

A

NPO –> clear liquid –> full liquid –> soft

109
Q

In cancer, what are some interventions to address early satiety?

A

Limit excessive intake of fat/fiber
Small, frequent meals (2hrs)
Increase protein and carb intake in meals
Fluids between meals

110
Q

In cancer, what are some interventions to address bloating and gas?

A

Low fat/reduced fat foods
Avoid gas forming foods: cabbage, onions, gum, beans, corn

111
Q
A

BCNS Test Prep (8 decks)

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