Introduction To Nutrition And Metabolism Flashcards

Question

Water soluble vitamin

Answer 1

Vitamin c B complex vitamin

Answer 2

Support growth

Answer 3

Contain moisture of saturated and unsaturated fatty acid Most concentrated source of energy

Answer 4

Healthy lifestyle: adequate sleep, exercise and nutrition Normal weight No exposure to known carcinogen

Answer 5

Table sugar Syrup

Answer 6

Whole grains Beans Vegetables

Answer 7

Butter and red meat

Answer 8

Oils Almonds Avocado

Answer 9

Adequate calorie and diet intake Adequate muscle strength and movement Within normal limits (height, weight, bmi) Adequate energy levels to complete ALD Cooperative and alert Normal bowel sounds Normal urine output Normal stool

Answer 10

WNL: hr, bp, temp, temp, blood glucose levels Heights, weight, bmi Adequate input and output Adequate muscle strength and movement Adequate energy to complete Adl

Answer 11

Physiologic and physical factors Social determinants of health Culture

Answer 12

Infants and adolescents needs an increase in nutrition needs Age related changed in metabolism and body composition: develop poor nutrition habits Fewer calories required in adulthood because if decrease BMR: older adults

Answer 13

Food intake Decreased food intake : anorexia Increased food intake : obesity

Answer 14

Abnormal BMI, age, growth development Tired, weak Insufficient calorie/nutritional intake Muscle waisting Hyperactive/ hypoactuve bowel sounds Abnormal bowel pattern or appearance

Answer 15

Hypo/hyper bp Hyp/hyper blood glucose Tired weak Muscle waisting Abnormal hormone levels Abnormal sleep patterns

Answer 16

Impaired nutritional status Impaired swallowing Body weight problem: under or overweight Malnutrition Altered ability to chew Loss of smell and taste senses

Answer 17

Altered ability to chew Loss of smell and taste senses

Answer 18

Dietary Medical Socioeconomic

Answer 19

Clinical dataHair, skin, nails, mucus membranes

Answer 20

Hemoglobin Albumin Protein status Vitamin

Answer 21

Albumin levels

Answer 22

Usual dietary intake Food allergies on intolerance Food preparation and storage Types of dietary practices Eating disorders patterns

Answer 23

Develop nutrition care plan Teaching nutrition information Monitor nutritional status Stimulating appetite Assisting with eating Providing oral nutrition Proving long term nutritional status

Answer 24

Assessment/observation of food and supplement intake in relation to identified outcomes • Documentation of appetite and initiating appropriate interventions when the patient does not eat • Collaborating with the health care team to implement supplements if the patient’s intake is low or the patient has increased nutritional requirements • Collaborating with the health care team to initiate a nutritional consult • Assess the patient’s tolerance of the prescribed diet • Monitor the patient’s weight • Monitor progression of nothing by mouth (NPO) status and prescribed restrictive diets • Monitor the patient’s understanding of nutritional information and engagement • Monitor the patient’s progress in meeting goals identified in the plan of care for nutrition Nurses are often involved in the process of diet progression. The decision to advance a patient’s diet is based on the return of GI function, the absence of symptoms related to a particular disease process,

Answer 25

Serve small, frequent meals to avoid overwhelming the person with large amounts of food. • Solicit food preferences and encourage favorite foods from home or prepared when at home, if possible. • Provide encouragement and a pleasant eating environment. • Be sure that any prepared food looks attractive. • Schedule procedures and medications at times when they are least likely to interfere with appetite. • Control pain, nausea, or depression with medications. • Offer alternatives for items that a person cannot or will not eat. • Encourage or provide good oral hygiene. Ensure that the patient’s dentures are well-fitting and in place, if applicable. • Remove clutter from the eating area. • Keep eating area free from irritating odors. • Arrange food tray so that a person can easily reach food. • Provide a comfortable position. • Ask about any rituals during mealtimes at home and include them if possible. • If patients are absent from their rooms during mealtime, order a late food tray or keep food warm until they return. • Do not disturb mealtime; don’t interrupt patients for nonurgent procedures during mealtime.

Answer 26

Explain placement of foods on plates and food tray. Relating items on plate to the location on a clock face may be helpful. • Provide special plate guards, utensils, double handles, and compartmentalized plates. • Place foods and dishes in similar locations at each meal. • Use straws for beverages, if not contraindicated by the presence of dysphagia. • Provide supervision as needed.

Answer 27

Special Considerations and Interventions for Feeding Patients With Dysphagia Provide at least a 30-minute rest period prior to mealtime. A rested person will likely have less difficulty swallowing. Sit the patient upright, preferably in a chair. If bedrest is mandatory, elevate the head of the bed to a 90-degree angle. Maintain upright position for 30 minutes after the meal. Provide mouth care immediately before meals to enhance the sense of taste. Avoid rushed or forced feeding. Provide small, frequent meals to help maximize intake. Adjust the rate of feeding and size of bites to the patient’s tolerance. Allow patient to control the eating process if possible. Collaborate to obtain a speech therapy consult for swallowing evaluation. Initiate a nutrition consult for appropriate diet modification such as chopping, mincing, or pureeing of foods and liquid consistency (thin, nectar-thick, honeylike, spoon-thick). Keep in mind that some patients may find thickened liquids unpalatable and thus drink insufficient fluids. Reduce or eliminate distractions at mealtime so that the patient can focus attention on swallowing; discourage chatting during the meal. Alternate solids and liquids. Assess for signs of aspiration during eating: sudden appearance of severe coughing; choking; cyanosis; voice change, hoarseness, and/or gurgling after swallowing; frequent throat clearing after meals; or regurgitation through the nose or mouth. Inspect oral cavity for retained food. Avoid or minimize the use of sedatives and hypnotics since these agents may impair the cough reflex and swallowing

Answer 28

Patient will maintain weight in desired goal Patient will recognize factors that are contributing to bring under or overweight Patient will identify appropriate nutritional needs Patient will consume adequate nutrition Patient will verbalize appropriate management of nutrition at home

Answer 29

Nasogastric or nasointestinal tube

Answer 30

Radiographic exam Measure aspirate ph and assessment of aspirate Measure tube length and marking Monitor co2 Confirm nasal intestinal placement : x ray

Answer 31

Enterostomal tube

Answer 32

Placed through opening created into the stomach or jejunum

Answer 33

The preferred route to deliver external nutrition in patient who are comatose