Day 5 Key Points Flashcards

1
Q

what are the six essential nutrients?

A
  • water
  • minerals
  • proteins
  • vitamins
  • carbohydrates
  • fats
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2
Q

what is in a clear liquid diet?

A
  • broth
  • tea
  • soup
  • gelatin
  • popsicles
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3
Q

what is in a full liquid diet?

A

-clear plus milk based

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4
Q

what is in a soft/bland diet?

A
  • fruit
  • boiled/steamed veggies
  • steamed/grilled chicken
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5
Q

what is in a BRAT diet?

A
  • easily digestible food; used for people transitioning from a soft diet to a normal diet
  • bananas
  • rice
  • applesauce
  • toast/bread
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6
Q

what is mechanically altered food?

A

-served to res. w chewing or swallowing problems

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7
Q

what is a therapuetic diet?

A

-served to res w special nutritional needs for medical problems like diabetes and heart disease

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8
Q

why is meal intake important?

A
  • to maintain blood sugar levels

- snacks are helpful

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9
Q

what is a diabetic diet?

A
  • sugar restricted

- res. given smaller portion of sweets

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10
Q

what is a sodium restricted diet?

A

-no added salt

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11
Q

what is a way to remember the symptoms of hyper/hypoglycemia?

A
  • hot & dry= sugar high (needs insulin)

- cold & clammy= sugar low (need some candy)

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12
Q

what should be avoided in a low fat and low cholesterol diet?

A
  • bacon
  • hot dogs
  • dairy (and things with dairy in it)
  • potato chips
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13
Q

what is a renal diet?

A
  • potassium content controlled to maintain balance
  • sodium controlled to maintain hydration (prevents heart failure)
  • protein may be restricted based on kidney functions
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14
Q

what is the clock method used for?

A

-for visually impaired res. to help them feed themselves

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15
Q

what is dysphagia?

A

-swallowing problems

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16
Q

what are the symptoms of dysphagia?

A
  • coughing w every bite
  • drooling
  • eyes watering
  • nose running
17
Q

what is malnutrition?

A
  • inadequate nutrition

- poor diet or inability to absorb nutrients

18
Q

where does nasogastric tube feeding go?

A
  • nose to stomach
  • usually 6 weeks or less
  • HOB must be up at least 45 degrees
19
Q

where does gastric tube feeding go?

A

-surgically implanted in stomach

20
Q

what is in IV fluids?

A
  • water and salt

- not nutritionally complete and meals may still be offered

21
Q

what does dehydration cause?

A
  • lethargy

- confusion

22
Q

what is intake and output?

A
  • measuring the amount of liquid the res. takes in and how much they put out
  • strict I/O means they’ll measure exact amounts
23
Q

when does a res. need push fluids?

A

-requires an additional 240cc be offered each shift

24
Q

when does a res. need restrict fluids?

A

-per physician’s order for daily mL’s

25
Q

how do you convert oz to cc?

A

-multiply oz by 30

26
Q

what are the five vital signs and which ones are objective/subjective?

A
  • temperature(obj)
  • pulse (obj)
  • respirations(obj)
  • blood pressure(obj)
  • pain(subj)
27
Q

what does TPR determine?

A
  • whether a person is getting better or worse

- can impact decisions on medication regimes, and other stuff

28
Q

how do you check for radial pulse?

A
  • most common place to count heart beats
  • 2-3 fingers (not thumb)
  • count for one min
29
Q

when do you not check a res. temp?

A
  • after they eat

- when res. is on O2

30
Q

what is bradycardia?

A

-heart rate is under 60 beats per min

31
Q

what is tachycardia?

A

-heart rate over 100 beats per min

32
Q

what is the normal range for heart beats per min?

A
  • 60-100
33
Q

how do you check for one respiration?

A

-watch chest rise and fall w each breath for one min

34
Q

what is dyspnea?

A

-difficulty breathing

35
Q

what is apnea?

A

-no breathing

36
Q

what is cheyne-stokes?

A

-gasping breaths at the end of life

37
Q

what is cyanosis?

A

-inadequate oxygen supply can cause the skin to become bluish in color

38
Q

what is the impact of hypertension?

A

-damages the heart, kidneys, and blood vessels in eyes in brain

39
Q

what is hypertension?

A
  • high blood pressure

- 140/90 or higher is high BP