Core PO1 - Nutrition & hydration Flashcards

1
Q

Why is adequate hydration important in the recovery process?

A

Dehydration may complicate existing problems and slow the recovery process.

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2
Q

Why does dehydration affect the whole body?

A

Adults are 55-65% water.

2/3 of this fluid is found in the cells, hence dehydration affecting the whole body.

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3
Q

what are the effects of malnourishment on the recovery process?

A

It delays recovery and compromises the immune system.

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4
Q

Why does a patient with diarrhoea require fluid monitoring?

A

They will likely be dehydrated as a result of it.

Dehydration can cause a drop in BP and acute kidney damage.

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5
Q

What interventions can be put in place if an individual cannot keep fluids down?

A
  • Intravenous fluids
  • Catheterisation to closely monitor fluid balance
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6
Q

What is the skin turgor test?

A

This is a test for dehydration.

Pinch the skin on the back of the hand and if it does not snap back within the expected time frame, fluids should be given to prevent damage to the cells.

Older people have less skin elasticity and will therefore have a slower snap back.

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7
Q

What are the 5 food groups?

A
  • Fats and sugars
  • Protein
  • Diary and alternatives
  • Carbohydrates
  • Vegetables and fruits
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8
Q

Order the food groups in order of what your diet should be made up of the most to the least.

A
  • Fruit and vegetables
  • Carbohydrates
  • Protein
  • Dairy and alternatives
  • Fats and sugars
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9
Q

What foods can dairy be found in?

A

Milk, yogurt and cheese.

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10
Q

What foods can protein be found in?

A

Meat, poultry, fish, eggs, beans and nuts.

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11
Q

What foods are carbohydrates?

A

Wholemeal cereal, bread, potatoes, rice and pasta.

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12
Q

What is the effect of eating too many fats and sugars?

A
  • Weight gain
  • Type 2 diabetes
  • 3x more likely to develop heart disease
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13
Q

What are concentrated fats a source of?

A

Energy

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14
Q

What are concentrated fats important for?

A

They help transport potassium and vitamin A, D and E around the body.

Fats also protect vital organs.

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15
Q

What is protein important for?

A

They help build bones, muscle, cartilage and repair tissue.

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16
Q

What is protein a source of?

A

Energy, iron and calcium.

17
Q

What is the effect of a diet high in protein?

A
  • Weight loss
  • Muscle acceleration
  • Reduce cravings
18
Q

What is dairy a source of?

A

Protein and calcium , which help to build healthy bones and teeth.

19
Q

What is the difference between dairy and dairy alternatives?

A

Plant based dairy is lower in calories and fat.

20
Q

What are carbohydrates a source of and how?

A

They’re a source of energy as the body breaks down carbs into glucose, which provides cells with energy.

21
Q

What nutrients do carbohydrates provide?

A

Potassium, fibre and vitamin D.

22
Q

What can too many high added sugar carbs cause?

A

Weight gain.

23
Q

What is the effect of a low carb diet?

A

Less serotonin.

24
Q

What are the effects of low serotonin levels?

A
  • Sleep problems
  • Digestive problems
  • Low mood
  • Change in appetite
  • Trouble with memory
25
Q

What are fruits and vegetables a source of?

A

Fibre, which helps to maintain a healthy gut and prevents constipation.

26
Q

What vitamins and minerals are in fruits and vegetables?

A

Potassium, vitamin C and folate.

27
Q

How does eating fruits and vegetables reduce the risk of disease?

A

They contain antioxidants and phytochemicals which reduce the risk of disease.

28
Q

What are some extra benefits of eating fruits and vegetables?

A
  • Delay the development of cataracts
  • Improve bone health
  • Reduce asthma symptoms
29
Q

Why is it important to follow food safety procedures?

A

It prevents physical contamination from bacteria on the hands and under the nails

This can cause food poisoning.

It also prevents allergic reactions.

30
Q

What are the symptoms of a mild allergic reaction?

A
  • Itchy skin
  • Hives
  • Abdominal pain
  • Vomiting
31
Q

What are the symptoms of anaphylactic shock?

A
  • Airway, tongue and lip swelling
  • Wheezing
  • Coughing
32
Q

Define an allergic reaction.

A

When the immune system reacts unusually to specific foods.

33
Q

Define a food intolerance.

A

When food either is not digested properly or acts as an irritant, causing diarrhoea.

34
Q

What can be done to prevent cross contamination when handling food?

A

Wear gloves, wash your hands and remove gloves in-between touching raw and cooked foods.