Exam 5 Nutrition Flashcards
What factors influence nutrition?
Enviromental factors
Developmental factors
What are some enviromental factors?
What is readily available
Lifestyle
Work schedules
Cost
Lack of exercise
What are developmental needs that influence nutrition?
Infants/ toddlers/ school age
Adolescents
Young and middle adults
Older adults
What factors influence nutrition in older adults?
Slow metabolic rate
Changes in oral health
Age related GI changes
Chronic illness
ADLs
Adverse effects of medications cognitive impairments
What are some age related GI change?
The older adults get the higher for risk of dehydration is because the need to want water decreases
Bowel movements slow down and they have to up with how many times a day they go or how often
What can certain medications cause?
Anorexia, bleeding and change in smell and taste
What are older adults at high risk for?
Depression
Cultural aspects of nutrition
Eating
Harmony of hot/cold wet/dry
Some ethnicities are at greater risk for nutrition/ GI related issues
What is more common with people with Indian decent?
Having stomach cancer, acid reflux
What is more common in people with African descent?
Lower GI issues
Nursing process
Assessment
Screening
Diet and history
Physical sighs and symptoms
Assessment
Early recognition, malnourishment and complications
Screening
Dietician
Gastroenterologist
Diet and health history
Intake and preference, symptoms, allergies medications
Physical signs and symptoms
Teeth and gums
Reduces saliva production
Atrophy of oral mucosal epithelial cells
Increases taste threshold
Decreased thirst sensation
Reduced gag reflex
Decreased esophageal and colonic peristalsis
Health promotion
My plate
Meal planning
Healthy substitutions
Helping patients make smarter decisions in what they choose to eat. Meal planning instead of just spontaneously eating whatever
What should we take into consideration when sending a patient home?
If they have access to healthier food?
Are they alone at home where they wont have nay help?
Botulism
Can come from home canning, honey, ham, sausage, shellfish
Mild discomfort to death, nausea, vomiting, paralysis
E.coli
Under cooked meat
Cramps nausea vomiting renal failure
Listeria
Soft cheese, hot dogs, lunch meat, unpasteurized milk, seafood
Diarrhea, fever, meningitis,endocarditis
Clostridium enteritis
Meat
Mild diarrhea, vomiting
Salmonella
Milk, custard, eggs shellfish chicken
Diarrhea
Shigella
Milk seafood salads
Cramps diarrhea to fatal dysentery
Staph
Custard, cream ice cream ham
Cramps vomiting diarrhea fever
Clean
Hands food surfaces
Separate
Wash hands and utensils between use.
Cook
Ensure proper temperatures
Chill
Proper refrigeration left over 2 days
NPO
Not by mouth
Clear liquid
Jello juices popsicles broth
Full liquid
When you add cream like ice cream cream of mushroom
Dysphagia
Thicken liquids to help patient not choke, blended up food like chicken, bananas
Mechanical soft
Purée foods like Dysphagia
Soft/low residue
Foods that are easy digestible low in fiber. Don’t see this diet often
High fiber
Fruits vegetables oatmeal dried fruits
Low sodium
Low salt
Low cholesterol
Foods that help lower lipids low fat
Diabetic
Balancing carbs fat and protein
Gluten free
Make sure there is no gluten in foods provided
