Knowledge assessment 3

Question 1

Skin anatomy:

Answer 1

• Epidermis, dermis (collagen), subcutaneous tissue (acts as a layer of our skin, is a layer of fat which regulates temperature, houses blood vessels), muscle (most vulnerable area to ischemic damage

Question 2

Normal skin changes:

Answer 2

• structure changes with age, thin skin which can be easily damage, amount of collagen, circulation of blood, elasticity.

Question 3

Strategies to maintain healthy skin:

Answer 3

• nutrition, sun protection, lubrication, bathing, pruritic skin(itchy)

Question 4

descriptive qualities of wounds:

Answer 4

• open wounds: incisions, lacerations
• closed wounds: abscesses, fissures.
• acute/ chronic wounds
• cause: intentional vs unintentional:
• severity: superficial, penetrating, perforation,
• cleanliness: infected wound
• colonized:
• superficial: epidermis
• partial thickness: dermis
• full thickness: subcutaneous

Question 5

Phases of wound healing:

Answer 5

• Proliferation phase: re building phase, granulation tissue forms,
  Wound remodeling:
• Residual pink skin, can take 3 months to two years.
  Wound healing
• Primary intention: skin edges are clean and low, healing is quick. No drainage or infection,
• Secondary intention: formation or granulation tissue, location, dimension: healing can occur.
• third intention: wound left open to heal at a later time.

Question 6

Factors promoting wound healing:

Answer 6

• Primary: bacteria colonization, infection, ischemia

Question 7

Wound assessment:

Answer 7

• Granulation: tissue pink or beefy red, shiny, moist, granular appearance
• Epithelial tissue: new pink or shiny grows in from the edges.
• Closed/ resurface wound completely covered.
• Slough: yellow or white strings or thick clumps
• Necrotic tissue: black, brown, or tan firmly adheres to the wound bed.

Question 8

Condition of the peri wounds: skin surrounding the wound:

Answer 8

• Induration, temperature, erythema, edema

Question 9

Serous drainage

Answer 9

clear, thin, watery: occurs during the inflammatory process

Question 10

Serosanguinous fluid:

Answer 10

fresh body drainage, typically produced from deep wounds during the inflammatory stage v

Question 11

Purulent:

Answer 11

sign of infection, can be white, yellow, or brown fluid, might be lightly thick, made up of blood cells trying to fight infection

Question 12

Wound assessment:

Answer 12

color, size, edges, skin surrounding wound, pain

Question 13

Wound treatments:

Answer 13

• Drains: Jackson pratt, penrose, hemovac, wound vac

Question 14

Complications in wound care:

Answer 14

hemorrhage, hematoma, infection

Question 15

Carbohydrates

Answer 15

1g carbs = 4cals ; 45-65% of our diets
- simple carbs: candy, fruit, milk, milk products
- complex carbs: grains, pasta, rice
- essential because they give us energy and it’s the body’s first usage of energy, helps brain function, organ operation, intestinal health, and waste elimination

Question 16

Fats:

Answer 16

1g fat = 9 calories 25% of our diets
- lipids: not soluble in water, can appear as solids and liquids. Steroids, triglycerides(high of this causes hard and clogged arteries) phospholipids
- triglycerides: meat, dairy, cooking oil
Fats: saturated and unsaturated

Question 17

Saturated:

Answer 17

solid at room temperature, coconut oil

Question 18

Unsaturated:

Answer 18

liquid at room temperature, olive oil

Question 19

Cholesterol:

Answer 19

comes from a diet high in fat, becomes a coating on our arteries and veins

Question 20

HDL and LDL

Answer 20

• HDL- high density lipoprotein
• LDL- low density lipoprotein: contribute to a higher level of cholesterol and helps diseases develop but essential for body functioning:
  Protects organs, promotes cell growth, forms vitamin D, uptake of fat-soluble vitamins.

Question 21

Proteins:

Answer 21

: 1g protein = 4cals 25-35% diet
Essential amino acids: cannot be produced by the human body, we need to get them through food sources.
Non-essential amino acids: we have them in small quantities in our bodies
Sources of protein: meats, beans, fish, seeds

Question 22

Vitamins-

Answer 22

enable chemical reactions in our body
- Fat soluble vitamin: Vitamin A(yellow and orange foods),D( fish, eggs, milk)E(nuts, almonds),K ( spinach, and green leafy veggies)
- Water soluble vitamin: Vitamin B( green and leafy veg) and C (citrus)

Question 23

Minerals

Answer 23

used to activate enzymes that helps us with our bodily functions
- Calcium
- Potassium
- Iron
- Sodium
- Magnesium

Question 24

Measuring nutritional status

Answer 24

BMI, changes in weight, components of a complete physical exam
- Patients primary medical diagnosis and presence of co-morbidities
- Anthropometry: body circumference, weight, weight, BMI
- Food diary: 24 hr recall, food frequency question, have patient maintain a food record, subjection information: not reliable, people lie

Question 25

Lab values for nutrition:

Answer 25

• blood glucose: low levels make you feel tired and anxious
• hemoglobin A1 3 month recall of glucose intake
• iron form protein
• prealbumin: available protein
• albumin: malnutrition
• creatine BUN: waste will not be accurate
• WBC
• Hemoglobin: indicator of iron intake
• Hematocrit: ability to produce RBC

Question 26

special diets

Answer 26

Clear liquid diet: liquids you can see through
Full liquid: can have dairy products as well, liquids that you don’t have to see through
Mechanical soft: burger
Puree diet: foods blended
Calorie restricted: certain amount of calories
Sodium or fat restriction: no sodium or fat
Diabetic diets: restricted glucose
- Nasogastric tubes: nose to stomach
- PEG tubes: goes through abdominal wall into stomach, eating through tube
- G button: peg tube extends our
NONE REQUIRE CHEWING

Question 27

Factors affecting nutrition

Answer 27

Take action: patient who can’t eat my mouth, can’t be sustained, must take action to fix, patient who can’t swallow.