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Wound Care > Exam 2: Chapter 7 > Flashcards

Exam 2: Chapter 7 Flashcards

1
Q

What is a nutritional screening?

A

Identify persons who are malnourished or at nutritional risk performed by a dietician or RN

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2
Q

What are three areas of concern for long term facilities that have been identified by centers for Medicare and Medicaid Services

A
  1. Pressure ulcers
  2. Inadequate nutrition
  3. Inadequate hydration
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3
Q

______ ____ are available for nutritional screening

A

Standardized tools

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4
Q

How often are nutritional assessments done

A

Facilities are assessed every three months. People who develop malnutrition are assessed every month

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5
Q

What are some functional limitations of nutrition

A

chewing and swallowing, edentulous, loss of dexterity, reduced mobility, sensory loss, and decreased taste/smell

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6
Q

What does dysphagic mean

A

difficulty swallowing

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7
Q

What does edentulous have to do with nutrition

A

People that don’t have dentures or their dentures don’t fit right so they don’t wear them…this means they don’t eat enough or the right types of foods

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8
Q

What does a loss of dexterity have to do with nutrition

A

If they can’t cut their food or hold utensils to eat by themselves they may develop malnutrition

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9
Q

What does sensory loss have to do with nutrition

A

If they cant see what they are eating or smell/taste, they will not have a big appetite

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10
Q

What are the different types of specific disease processes that are checked during nutritional assessment

A

Chronic hyperglycemia, GI disorders, Hip fractures, and SCI

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11
Q

Why is chronic hyperglycemia checked during a nutritional assessment

A

Because they might be diabetic with an uncontrolled glucose level so the body cannot manage bacteria (sugar) like it should

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12
Q

Why are GI disorders checked during a nutritional assessment

A

Anything from gastritis or cancer can affect the absorption of nutrients and causes malnutrition

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13
Q

Why are hip fractures and SCI checked during nutritional assessments

A

Patients with these are very restricted in mobility and typically starts the beginning of the end for them

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14
Q

During the nutritional assessment, consider the patient’s _____ and possible side effects associated with them

A

medication

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15
Q

Corticosteroids _____ protein which is part of collagen. A reduction of collagen causes people to have a lower resistance to ______

A

inhibits; infections

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16
Q

What do speech therapists do in determining the nutritional care plan

A

they determine diet texture and the need for special feeding techniques

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17
Q

What do occupational therapists do in determining the nutritional care plan

A

they determine the need for adaptive feeding equipment

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18
Q

What does physical therapy do in determining the nutritional care plan

A

PT requires an increased expenditure of energy and a need for more calories which must be considered in the plan

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19
Q

What is the term that describes pure protein and every deficiency, which is reversed solely by the administration of nutrients

A

undernutrition

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20
Q

True or False:

Nutritional status can deteriorate over time

A

true

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21
Q

What are skin conditions related to nutritional status

A

Dry skin, breakdown, nonhealing wounds, bruised, dehydration, skin that tents, loose skin, edema/ascites

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22
Q

What does ascites mean?

A

Edema in the abdominal cavity indicating there is a liver problem

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23
Q

What is anthropometry and what what are the four aspects to consider with it

A

It is a measurement of body, size, weight and proportions. Consider the normal changes of aging, height/weight, BMI, and unintentional weight loss

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24
Q

What is the goal of therapeutic diets

A

Have adequate intake of nutrients that promotes wound healing

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25
Q

What medications/drugs should be considered for a nutritional assessment

A

Radiation/chemo
Dialysis
Constipation/diarrhea
Laxative abuse

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26
Q

What tests are available to check nutrition level

A

none

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27
Q

Which three proteins are linked to nutrition but also have been found to relate to acute changes in status such as infection, trauma, or injury/inflammation

A

albumin, pre-albumin, and transferrin

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28
Q

What is albumin

A

A protein that is made by your liver

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29
Q

What is pre-albumin

A

It carries Vitamin A and hormones through the body

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30
Q

What is transferrin

A

A protein in the blood that binds to iron and transports it through the body

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31
Q

Are carbohydrates a macro or micro nutrient

A

macronutrient

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32
Q

What is the role of carbohydrates in wound healing

A

provide energy, spares protein to build tissue, regulates metabolism, fiber, and adds flavor/color

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33
Q

What is the role of proteins in wound healing

A

provides energy, building blocks for growth/repair, immune system, hormones, electrolyte balance, transports lipids in blood

34
Q

What is the role of fats in wound healing

A

most concentrated source of energy and main source of energy during sleep/rest, and exercise, absorbs fat soluble vitamins, insulation, protection, adds flavor/texture

35
Q

What are the symptoms of dehydration

A

weight loss, dry skin, cracked lips, thirst, poor skin turgor, fever or low body temp, altered sensation, loss of appetite/nausea, dizziness/confusion

36
Q

Dehydration causes and (increase/decrease) of blood pressure,
(increase/decrease) of pulse,
(constipation/diarrhea) and concentrated urine

A

Decrease BP
Increased pulse
Constipation
and concentrated urine

37
Q

What is enteral nutrition

A

a tube that is inserted into the GI tract when a patient can no longer chew, swallow or absorb nutrients

38
Q

What is parenteral nutrition

A

Nutrients administered directly into the venous system

39
Q

How can an individual receive additional nutritional support

A

nutritional supplement or fortified foods, enteral nutrients, and parenteral nutrients

40
Q

What are the general external factors that affect wound healing in acute surgical wounds

A
  1. Preoperative period
  2. Intraoperative period
  3. Postoperative period
41
Q

What is the preoperative period

A

The length of hospital stay prior to surgery and/or preparation of the operative site

42
Q

True or False:

The longer you stay in the hospital, the higher risk you have of developing an infection

A

true

43
Q

Which vitamins are fat-soluble

A

A, D, E & K

44
Q

What does fat-soluble mean

A

The vitamins are stored and not secreted.

45
Q

True or False:

All of the fat-soluble vitamins are not produced naturally by the body

A

False: the body produces D and K

46
Q

Which vitamin is required for the inflammatory response

A

Vitamin A

47
Q

Which vitamin deals with calcium regulation for bone health, cell differentiation, and healthy immune system

A

Vitamin D

48
Q

Which vitamin protects cell membranes from oxidation; enhances immune function

A

E

49
Q

Which vitamin deals with bone health and blood clotting

A

Vitamin K

50
Q

Which vitamins are water-soluble

A

B, C, & thiamine and riboflavin

51
Q

Which vitamin aids in the production of energy; maintains cellular integrity and forms red blood cells

A

Vitamin B

52
Q

Which vitamin deals with cross-linking and collagenation

A

thiamine and riboflavin

53
Q

Which vitamin increases activation of leukocytes and macrophages

A

Vitamin C

54
Q

What happens if there is a Vitamin C deficiency

A

impaired fibroblast function, decreased collagen synthesis, delayed wound healing, fragile capillaries, and impaired immune system

55
Q

What does it mean if vitamins are water soluble

A

they are secreted into the body

56
Q

True or False:

Minerals are organic

A

true

57
Q

Minerals activate _____

A

enzymes

58
Q

What are the three minerals discussed in the PowerPoint

A

Iron, copper, and Zinc

59
Q

Which mineral functions to transport oxygen

A

iron

60
Q

which mineral deals with cross-linking of collagen fibers

A

copper

61
Q

Which mineral deals with the formation of collagen and protein synthesis

A

zinc

62
Q

What happens if there is a deficiency of zinc

A

wound healing is delayed as well as the function of epithelial cells and fibroblasts

63
Q

Which nutrient transports substances to cells and carries wastes away, aids in oxygen perfusion, and maintains body temperature

A

water

64
Q

When should water intake be used with caution

A

When working with congestive heart failure patients and patients with kidney failure

65
Q

Why should we use caution of water intake with patients with congestive heart failure

A

because the heart is not pumping like it should so they have a hard time maintaining balance of fluid

66
Q

Why should we use caution of water intake with patients with kidney failure

A

Because they are not excreting the right amount of fluid/urine which means the water intake is retained within the body and will eventually affect the heart

67
Q

When is an intake of water appropriate for patients with congestive heart failure or kidney failure

A

When they have a lot of exudate or when sweating is more than normal

68
Q

These three things need enough water to work properly

  1. interstitial or intrastitial
  2. Intervascular or intravascular
  3. Intercellular or intracelluar
A

interstitial
Intervascular
Intracellular

69
Q

When a patient is dehydrated they may have concentrated urine. This also means there’s concentrated toxins because of too much what?

A

BUN, Keratins, increase or decrease of Na, and hematocrit

70
Q

What are factors that affect the healing of a surgical wound

A 
systemic state of client
nutritional status
comorbidities
postoperative wound care
skin prep/suture used
71
Q

What are factors that affect the healing of burn wounds

A 
extend of depth
lost protein through exudate
hypermetabolism
protein catabolism
increased urinary nitrogen excretion
72
Q

What are factors that affect skin tears wound healing

A

proper nutrition
medication
skin elasticity
decreased subcutaneous fat

73
Q

What are factors that affect leg ulcer wound healing

A

lifestyle (obese or smoke)
Nutrition
Possible vascular issues

74
Q

What is the medical term for a yeast infection in your mouth

A

oral candidiasis

75
Q

What does oral candidiasis mean

A

a yeast infection in your mouth

76
Q

What types of population are more likely to get oral candidiasis

A

diabetes, depressed cell mediated immunity, elderly, cancer, use of corticosteroids, use of immunosuppressants or antibiotics

77
Q

Describe what oral candidiasis looks and feels like

A

They are painful, white-curd like patches in the mouth that can cover the tongue, throat, or over the inside of the mouth

78
Q

What type of patients are likely to use enteral nutrition

A

Cancer, stroke, Parkinson patients

79
Q

When is parenteral nutrition used

A

when enteral nutrition is not practical

80
Q

Patients that are on feeding tubes have excessive ____ or loose _____ which can impact periwound skin

A

diarrhea; loose

Wound Care (8 decks)

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