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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
Q

Prescribed in cases of intestinal disorders and infection

A

Soft diet

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26
Q

Vegetables pureed in pudding-like consistency

A

Soft diet

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27
Q

Foods are grounded or minced so that chewing is not required

A

Soft diet

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28
Q

Soft-textured, easy to swallow

A

Soft diet

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29
Q

The most frequent diet

A

Full/regular diet

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30
Q

A normal diet planned to provide the recommended daily allowances for the essential nutrients

A

Full/regular diet

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31
Q

It is indicated that the gastrointestinal tracts is tolerating food and is ready for ADVANCEMENT to the next stage

A

DAT

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32
Q

Goven to client’s appetite

A

DAT

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33
Q

This diet tries to limit fiber

A

Low residue/low fat diet

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34
Q

A carbohydrate found in some plant-derived foods

A

Fiber

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35
Q

A diet that limits intake of about ten grams of fiber

A

Low residue/low fat diet

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36
Q

Prescrbed for patients with hypertension and those with excess fluid accumulations

A

Low salt diet

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37
Q

Prescribed for patients with GIT disorders or excessive body weight

A

Low fat diet

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38
Q

Carbohydrate servings in this diet are controlled, and small snacks may be included in the meal plan

A

Diabeic diet

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39
Q

A diet that slows down process of renal dysfunction

A

Renal diet

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40
Q

A diet that restrics potein such as potatoes, tomatoes, oranges, and bananas

A

Renal diet

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41
Q

Phosphorous restricted diet

A

Renal diet

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42
Q

Candidates for tbe feedings

A

Severe swallowing
Impaired motility
GI obstructions and fistulas
Intestinal surgeries
Little or no appetite
With high nutrient reqs
Mechanical vent
Mental incapacitation

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43
Q

Contraindications of tube feeding

A

Severe bleeding
Distended abdomen
Vomiting
Diarrhea

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44
Q

Tube feeding route: nose to jejunum

A

Transnasal placement (nasojejunal)

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45
Q

Tube feeding route: nose to duodenum

A

Transnasal placement (naso duodenal)

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46
Q

Tube feeding route: nose to stomach

A

Transnasal placement: nasogastric

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47
Q

Tube feeding route: mouth to stomach

A

Enterostomies (gastrostomy)

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48
Q

Tube feeding route: mouth to stomach

A

Enterostomies (gastrostomy)

49
Q

Tube feeding route: mouth to jejunum

A

Jejunostomy

50
Q

Recommended for patients who ae unable to digest or absorb nutrients

A

Parenteral nutrition

51
Q

Candidates for parenteral nutrition

A

Vomiting or diarrhea
Severe GI bleeding
Intestinal obstructions/fistulas
Paralytic ileus
Short bowel syndrome
Severe mmalnutrition

52
Q

Nutrients are delivered using only the peripheral veins

A

Peripheral parenteral nutrition (PPN)

53
Q

Nutrients are delivered using the larger central veins

A

Total parenteral nutrition (TPN)

54
Q

This method can reliably provide al of a person’s nutrient reqs

A

Total parenteal nutrition (TPN)

55
Q

Caused by protozoa: entamoeba histolytica

A

Amebiasis

56
Q

Invades larges colon, secondarily the liver

A

Amebiasis

57
Q

SS of amoebiasis

A

Loose stools
Abdominal pains
Rectal bleeding

58
Q

Dietary management of amebiasis

A

Clear liquid
Bland
Low residue

59
Q

Amebiasis prevention

A

Personal hygience
Sanitary disposal of excreta
Washing of hands
Boil drinking h2o

60
Q

A type of influenza virus causing highly contagious respiratory disease

A

Influenza A (H1N1)

61
Q

Cause of influenz A

A

Viruses that infect respi tract

62
Q

Results to nasal secretions, barking-like cough, decresed appetite, and listless behaviour

A

Influenza A

63
Q

Influenza mode of transmission

A

Person-to-person
Coughign or sneezing

64
Q

SS of influenza

A

Fever
Fatigue
Lack of appetite
Sore throat
Diarrhea, n/v
HA
Mm/ joint pains
Runn nose
Cough

65
Q

Influenza dietary management

A

Broth
Chicken soup
Garlic
Yogurt
Vit. C fruits
Leafy greens
Broccoli
Oatmeal, whole grains
Spices, pepper, and horseradish
Staying hydrated

66
Q

Provides the body iron and protein

A

Chicken soup

67
Q

Enhances immunity and reduce sympto severity

A

Garlic

68
Q

Soothe sore throat, boost immune system

A

Yogurt

69
Q

Boost immune system

A

Vitamin c fruits

70
Q

Both have vit c and e

A

Leafy greens

71
Q

Immune boosting, has vit c and e, and Ca& fiber

A

Broccoli

72
Q

Source of immune boosting vit e

A

Oateal, whole grains

73
Q

Breaks up congestion

A

Spices, pepper, and horseradish

74
Q

Influenza: foods to avoid

A

Alcohol
Caffeinated bev
Hard/jagged foods
Processed food

75
Q

High contagious and common viral infection in children

A

Chicken pox

76
Q

Chicken pox: cause

A

Varicella virus

77
Q

Pox: mot

A

Airborne particles, droplets in exhaled air, fluid from blisters

78
Q

Pox: dieatary mnggmnt

A

HICALORIE
HICHON
BLAND
VIT C SUPLEMENTATIONS
WATER THERAPY

79
Q

POX: FOODS TO AVOID

A

Toast, oatmeal, hard, crunchy foods
Spicy and acidic foods
Salty foods
*may irriteate and cause pain

80
Q

Pox: hical foods

A

Mashed potatoes, sweet potatoes, avocado

81
Q

Pox: hichon

A

Scrambled eggs, beans, lentils, tofu, boiled chicken, poached fish

82
Q

Pox: bland

A

Non irritating foods
Cold yogurt, kefir, ice cream, cottage chese, milkshakes, smoothies

83
Q

Pox: compensates with high fever

A

Water therapy

84
Q

Pox: hydrating bev

A

Plain water
Coco water
Herbal tea
Low-sugar sports drinks
Electrolyte-infused drinks

85
Q

acute viral infections affecting infants, young children, adults

A

Dengue/DHF

86
Q

Fromo bite of aedes aegypti infected with one of the four dengue viruses

A

Dengue/ dhf

87
Q

Day biting mosquitoes

A

Aedes aegypti
Aedes albopictus

88
Q

Dhf: ss

A

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
Q

Dhf: dietary mngt

A

HICAL
HICHON
FAT RESTRICTED
Na & K IN LARGE AMOUNTS
BLAND
HICHO

90
Q

DHF: *D/T increased metabolic rate
*CHON metabolism
*vomiting and diarrhea
*replenish losses
*facilitate digestion
*storages of glycogen quickly depleted

A

HICAL
HICHON
FAT RESTRICTED
Na & K IN LARGE AMOUNTS
BLAND
HICHO

91
Q

A highly contagious respi disease caused by virus in the paramyxovirus family

Normally grows in cells of throat and lungs

A

Rubeola measles

92
Q

Virus that causes this is less severe

A

Rubella measles (german measles)

93
Q

Measles: mot

A

Sneezing coughing close personal contact

94
Q

Measles: ss

A

Cough
Runny nose
Red eyes/conjunc
Fever
Blotchy rash
Diarrhea
Otitis media
Pneumonia
Encephalitis
Malnutrition
Blindness

95
Q

Measles: deitary mngt

A

HICHO & HICHON
LOW FIBER
VIT C, B6 SUPP
H2O THERAPY

96
Q

Measles: * for fever and infection
*for inflammation
*for infection and preventin of convulsions
*virus elimination and dehydration

A

HICHO & HICHON
LOW FIBER
VIT C, B6 SUPP
H2O THERAPY

97
Q

Pulmonary inflammation leading to severe hypoxemia and respi failure

A

ARDS

98
Q

FLUID-FILLED ALVEOLI

A

ARDS

99
Q

Restictive lung disease;
Loss of surfactant function

A

ARDS

100
Q

Ards: etiology and risk factory (direct)

A

Near drowning
Pneumonia
Inhalational injuries
Aspiration of gastric contents

101
Q

Ards: etiology and risk factory (indirect)

A

Sepsis
Trauma
Pancreatitis
Severe bleeding
Fat metabolism

102
Q

Ards: clinical manifestations (early)

A

Anxiety
Breath sounds (9fine crackles)
Cough
Dyspnea
Extreme tiredness
Fast HR

103
Q

Ards: clinical manifestations (late)

A

Arterial blood gas
Breathing (slow and shallow)
Cyanosis
Decreased sensorium
Edema
Frothy pink sputum

104
Q

Ards: dietary mnagement
*for patients with tracheal intubation

A

Intestinal nutrition tube indwelling

105
Q

Given to. Patient to reduce inflammaion and romote healing

A

Enteral formulas (fortifies with omega 3, epa, dha, and antioxidant nutrients)

106
Q

Ards: dietary mnagement
*for patients who can tolerate oral feeding

A

Soft diet is given

107
Q

Contagious disease caused by sars cov 2

A

COVD-19

108
Q

SARS cov 2 meaning

A

Severe acute respiratory syndrome corona virus 2

109
Q

Covid:mot

A

Inhalation
Splashes and sprays
Touching eyes, nose, and mouth

110
Q

Covid: incubation perios

A

2-14 days

111
Q

Covid: ss

A

Sore throat
Ageusia & anosmia
N/v
HA
Congestion/runny nose
Diarrhea

112
Q

Conditional treatment of covid

A

Remdesivir

113
Q

Ps reduce the length of time on a ventilator

A

Dexamethasone

114
Q

Covi: dietary mngt

A

LOW CHO
HICHON
NEUTROPENIC/LOW BACTERIA

115
Q

COVID: PROVIDE FOODS RICH IN:

A

Bioflavonois, probiotics, prebiotics, resveratrol

116
Q

Covid: give:

A

Fresh,unprocessed foods
Foods from animal sources

117
Q

Foods with nti-inflammatory effects

A

Ginger
Turmeric
Gsrlic
Bellppper
Onion

118
Q

Medical nutritional/oral feeding improves:

A

Intestinal mucosal barrier
Iintestinal immunity
Intestinal icro ecology

Nutrition and Diet Therapy (1 decks)

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