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Nutrition and Diet Therapy > Finals > Flashcards

Finals Flashcards

1
Q

An allowance f food and drink consumed regularly

A

DIET

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2
Q

Branch of dietetics concerned with the study of the use of food for therapeutic purposes

A

Diet therapy/Dietotherapy

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3
Q

Study of modification f the normal diet to meet physioogical reqs

A

Diet therapy/Dietotherapy

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4
Q

Study of the use of food as a factor in aiding recovery from illness

A

Diet therapy/Dietotherapy

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5
Q

Modified or adapted from normal diet to suit specific disease conditions

A

Therapeutic diet

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6
Q

Designed to treat or cure diseases

A

Therapeutic diet

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7
Q

Regular, soft, liquid diets commonly used in hospital. Differ ffrom one another in ___ and ___ to suuit individual needs and dietary reqs

A

Routine hospital diets
Consistency, composition

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8
Q

Purposes of diet therapy

A

1.Maintain/restore good nutritionall stat
2. Correct nutriotional deficiencies
3. Afforf rest to an organ or the body
4. Adjust diet to metabolize nutrients
5. Bring about the changes in the body weight

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9
Q

Bases of modification

A
  1. Normal req (RENI, Food guide, Food pyramid, Pinggang pinoy)
  2. Previous nutritional stat
  3. Pathophysioogy of disease
  4. Anticipated duration of the disease
  5. Dietary factors to be altered
  6. Amount and character of the nutrient lost
  7. Patient’s tolerance for food
  8. Socio-economic and others
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10
Q

Principles of dietary management

A

Liberalization, individualization, Simplification

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11
Q

Relaxing the therapeutic diet. From a very restrictive and selective diet to an “as tolerated”diet

A

Liberalization

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12
Q

Based on the ana-physio of the disease. Restrictive and selective

A

Individualization

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13
Q

Focuses on time, energy, and resources availability

A

Simplification

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14
Q

Modification in texture and consistency

A

Clear liquid
General liquids
Soft diet
Full diet
DAT

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15
Q

Modification in composition

A

Low residue/low fiber diet
Low salt low fat diet
Diabetic diet
Renal diet

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16
Q

Provides clear liquids that supply fluid and calories without residue

A

Clear liquids

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17
Q

Often used wth acute illness, before, and after surgery

A

Clear liquids

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18
Q

Consists of foods that are liquid in room temp and easily tolerated by GIT

A

Clear liquids

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19
Q

Diet recommended before GI procedures and after GI surgery

A

Clear liquids

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20
Q

Examples of clear liquids

A

Pulp-free fruit juices
Carbonated bev
Meat and veg broths
Fruit-flavored gelatin
Fruit ices
Coco water

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21
Q

As a transition bet clear liquid and soft oor regular diet, this plan provides easily tolerated foods

A

General liquids

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22
Q

Inclusions in general liquids

A

Milk
Strained and creamed soups
Grits
Creamed cereal
Fruit and veg juices
Ice creams
Strained fruit juice
Coffee
Tea
Milk bev

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23
Q

Contain foods that have been mechanically altered to modify texture or consisntency

A

Soft diet

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24
Q

Foods in this diet may be liquid, pureed, gorund, chopped, minced, tenderized

A

Sof diet

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25
Prescribed in cases of intestinal disorders and infection
Soft diet
26
Vegetables pureed in pudding-like consistency
Soft diet
27
Foods are grounded or minced so that chewing is not required
Soft diet
28
Soft-textured, easy to swallow
Soft diet
29
The most frequent diet
Full/regular diet
30
A normal diet planned to provide the recommended daily allowances for the essential nutrients
Full/regular diet
31
It is indicated that the gastrointestinal tracts is tolerating food and is ready for ADVANCEMENT to the next stage
DAT
32
Goven to client’s appetite
DAT
33
This diet tries to limit fiber
Low residue/low fat diet
34
A carbohydrate found in some plant-derived foods
Fiber
35
A diet that limits intake of about ten grams of fiber
Low residue/low fat diet
36
Prescrbed for patients with hypertension and those with excess fluid accumulations
Low salt diet
37
Prescribed for patients with GIT disorders or excessive body weight
Low fat diet
38
Carbohydrate servings in this diet are controlled, and small snacks may be included in the meal plan
Diabeic diet
39
A diet that slows down process of renal dysfunction
Renal diet
40
A diet that restrics potein such as potatoes, tomatoes, oranges, and bananas
Renal diet
41
Phosphorous restricted diet
Renal diet
42
Candidates for tbe feedings
Severe swallowing Impaired motility GI obstructions and fistulas Intestinal surgeries Little or no appetite With high nutrient reqs Mechanical vent Mental incapacitation
43
Contraindications of tube feeding
Severe bleeding Distended abdomen Vomiting Diarrhea
44
Tube feeding route: nose to jejunum
Transnasal placement (nasojejunal)
45
Tube feeding route: nose to duodenum
Transnasal placement (naso duodenal)
46
Tube feeding route: nose to stomach
Transnasal placement: nasogastric
47
Tube feeding route: mouth to stomach
Enterostomies (gastrostomy)
48
Tube feeding route: mouth to stomach
Enterostomies (gastrostomy)
49
Tube feeding route: mouth to jejunum
Jejunostomy
50
Recommended for patients who ae unable to digest or absorb nutrients
Parenteral nutrition
51
Candidates for parenteral nutrition
Vomiting or diarrhea Severe GI bleeding Intestinal obstructions/fistulas Paralytic ileus Short bowel syndrome Severe mmalnutrition
52
Nutrients are delivered using only the peripheral veins
Peripheral parenteral nutrition (PPN)
53
Nutrients are delivered using the larger central veins
Total parenteral nutrition (TPN)
54
This method can reliably provide al of a person’s nutrient reqs
Total parenteal nutrition (TPN)
55
Caused by protozoa: entamoeba histolytica
Amebiasis
56
Invades larges colon, secondarily the liver
Amebiasis
57
SS of amoebiasis
Loose stools Abdominal pains Rectal bleeding
58
Dietary management of amebiasis
Clear liquid Bland Low residue
59
Amebiasis prevention
Personal hygience Sanitary disposal of excreta Washing of hands Boil drinking h2o
60
A type of influenza virus causing highly contagious respiratory disease
Influenza A (H1N1)
61
Cause of influenz A
Viruses that infect respi tract
62
Results to nasal secretions, barking-like cough, decresed appetite, and listless behaviour
Influenza A
63
Influenza mode of transmission
Person-to-person Coughign or sneezing
64
SS of influenza
Fever Fatigue Lack of appetite Sore throat Diarrhea, n/v HA Mm/ joint pains Runn nose Cough
65
Influenza dietary management
Broth Chicken soup Garlic Yogurt Vit. C fruits Leafy greens Broccoli Oatmeal, whole grains Spices, pepper, and horseradish Staying hydrated
66
Provides the body iron and protein
Chicken soup
67
Enhances immunity and reduce sympto severity
Garlic
68
Soothe sore throat, boost immune system
Yogurt
69
Boost immune system
Vitamin c fruits
70
Both have vit c and e
Leafy greens
71
Immune boosting, has vit c and e, and Ca& fiber
Broccoli
72
Source of immune boosting vit e
Oateal, whole grains
73
Breaks up congestion
Spices, pepper, and horseradish
74
Influenza: foods to avoid
Alcohol Caffeinated bev Hard/jagged foods Processed food
75
High contagious and common viral infection in children
Chicken pox
76
Chicken pox: cause
Varicella virus
77
Pox: mot
Airborne particles, droplets in exhaled air, fluid from blisters
78
Pox: dieatary mnggmnt
HICALORIE HICHON BLAND VIT C SUPLEMENTATIONS WATER THERAPY
79
POX: FOODS TO AVOID
Toast, oatmeal, hard, crunchy foods Spicy and acidic foods Salty foods *may irriteate and cause pain
80
Pox: hical foods
Mashed potatoes, sweet potatoes, avocado
81
Pox: hichon
Scrambled eggs, beans, lentils, tofu, boiled chicken, poached fish
82
Pox: bland
Non irritating foods Cold yogurt, kefir, ice cream, cottage chese, milkshakes, smoothies
83
Pox: compensates with high fever
Water therapy
84
Pox: hydrating bev
Plain water Coco water Herbal tea Low-sugar sports drinks Electrolyte-infused drinks
85
acute viral infections affecting infants, young children, adults
Dengue/DHF
86
Fromo bite of aedes aegypti infected with one of the four dengue viruses
Dengue/ dhf
87
Day biting mosquitoes
Aedes aegypti Aedes albopictus
88
Dhf: ss
Fever of 2-7 days Joint and mm pain Weakness Skin rashes Nose bleeding Abdominal pain Vomiting coffee-colored matter Dark-colored stools Dob
89
Dhf: dietary mngt
HICAL HICHON FAT RESTRICTED Na & K IN LARGE AMOUNTS BLAND HICHO
90
DHF: *D/T increased metabolic rate *CHON metabolism *vomiting and diarrhea *replenish losses *facilitate digestion *storages of glycogen quickly depleted
HICAL HICHON FAT RESTRICTED Na & K IN LARGE AMOUNTS BLAND HICHO
91
A highly contagious respi disease caused by virus in the paramyxovirus family Normally grows in cells of throat and lungs
Rubeola measles
92
Virus that causes this is less severe
Rubella measles (german measles)
93
Measles: mot
Sneezing coughing close personal contact
94
Measles: ss
Cough Runny nose Red eyes/conjunc Fever Blotchy rash Diarrhea Otitis media Pneumonia Encephalitis Malnutrition Blindness
95
Measles: deitary mngt
HICHO & HICHON LOW FIBER VIT C, B6 SUPP H2O THERAPY
96
Measles: * for fever and infection *for inflammation *for infection and preventin of convulsions *virus elimination and dehydration
HICHO & HICHON LOW FIBER VIT C, B6 SUPP H2O THERAPY
97
Pulmonary inflammation leading to severe hypoxemia and respi failure
ARDS
98
FLUID-FILLED ALVEOLI
ARDS
99
Restictive lung disease; Loss of surfactant function
ARDS
100
Ards: etiology and risk factory (direct)
Near drowning Pneumonia Inhalational injuries Aspiration of gastric contents
101
Ards: etiology and risk factory (indirect)
Sepsis Trauma Pancreatitis Severe bleeding Fat metabolism
102
Ards: clinical manifestations (early)
Anxiety Breath sounds (9fine crackles) Cough Dyspnea Extreme tiredness Fast HR
103
Ards: clinical manifestations (late)
Arterial blood gas Breathing (slow and shallow) Cyanosis Decreased sensorium Edema Frothy pink sputum
104
Ards: dietary mnagement *for patients with tracheal intubation
Intestinal nutrition tube indwelling
105
Given to. Patient to reduce inflammaion and romote healing
Enteral formulas (fortifies with omega 3, epa, dha, and antioxidant nutrients)
106
Ards: dietary mnagement *for patients who can tolerate oral feeding
Soft diet is given
107
Contagious disease caused by sars cov 2
COVD-19
108
SARS cov 2 meaning
Severe acute respiratory syndrome corona virus 2
109
Covid:mot
Inhalation Splashes and sprays Touching eyes, nose, and mouth
110
Covid: incubation perios
2-14 days
111
Covid: ss
Sore throat Ageusia & anosmia N/v HA Congestion/runny nose Diarrhea
112
Conditional treatment of covid
Remdesivir
113
Ps reduce the length of time on a ventilator
Dexamethasone
114
Covi: dietary mngt
LOW CHO HICHON NEUTROPENIC/LOW BACTERIA
115
COVID: PROVIDE FOODS RICH IN:
Bioflavonois, probiotics, prebiotics, resveratrol
116
Covid: give:
Fresh,unprocessed foods Foods from animal sources
117
Foods with nti-inflammatory effects
Ginger Turmeric Gsrlic Bellppper Onion
118
Medical nutritional/oral feeding improves:
Intestinal mucosal barrier Iintestinal immunity Intestinal icro ecology

Nutrition and Diet Therapy (1 decks)

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