knowledge assessment III Flashcards
macronutritients
carbohydrates
fats
proteins
carbohydrates
1g=4 calories
45-65% of diet
simple carbohydrates
candy
fruit
milk
milk products
some breads
complex carbohydrates
grains
rice
pasta
marathon runners may
energy load with complex carbs to increase amount of energy available
why are carbs essential
source of energy
aid in physical activity
assist in brain function
assist in organ operation (intestinal health, elimination)
what kind of carb helps with elimination
grains
order that the body uses as first energy source to last
carbs
fats
protein
fats
1g=9 calories
20-35% of diet
lipids are composed of
steroids
triglycerides
phospholipids
hypertriglyceridemia
leads to CVD and hardening of arteries
saturated fats
solid at room temperature
ex. butter, cheeese
foods high in saturated fats lead to
higher incidence of heart disease, obesity, and cancer
unsaturated fats
liquid at room temperature
ex. olive oil, nuts, almonds, seeds
limits inclusions of saturated fats
cholesterol
animal related foods that are related to cholesterol
diets high in saturated fats or fat in general increase cholesterol
HDLs
- get them from olivie oil and other unsaturated fats
- allows us to keep arteries clear, balanced diet allows us to metabolize fat build up among arteries
- considered good cholesterol
LDLs
considered bad cholesterol
increase in LDLs are indicators of fats that people are consuming
why are fats essential
- surround and protect our organs
- important for cell growth
- necessary for hormone production
- help to form vit D (fat soluble vitamin that comes from sun)
proteins
1g= 4 calories
25-35% of diet
consists of essential amino acids and nonessential amino acids
essential amino acids
must be ingested as they canot be created by the human body
nonessential aminoacids
manufacture of metabolize in small quantities
why is protein essential
- assists with immunity/immune defense
- growth and development (affects ability to think, grow and function in infants)
- helps us regulate life processes
water
- lubricates joints
- assists with elimination
- essential for life
micronutrients
vitamins and minerals
vitamins
- enable body to facilitate or manage chemical functions or reactions throughout the body
- not a source of energy (only comes from macros)
fat soluble vitamins
vitamin A - carrots, orange or yellow foods
vitamin D - sun is a source of vitamin d, as well as eggs, and fish
vitamin E - almonds, peas, beet, greens
vitamin K - kale, spinach
water soluble vitamins
vitamin B - helps with production of RBCs and other important body functions (green leafy vegetables)
vitamin C - citrus sources
minerals include
- calcium
- potassium
- iron
- sodium
- magnesium
objective measures for assessing nutritional status
- weight/BMI
- weight change!
- primary medical diagnosis
- presence of comorbities
- anthropometric measures (height, weight, BMI)
- body circumfrences
- food histories and diaries
- lab values
body circumfrences
waist
arm
skin folds
food histories/diaries
- 24 hr recall
- food frequency questionairre
- food record (days-weeks long)
blood glucose
- important source of energy
- increase in glucose indicative of diabetes
- malabsorption
hemoglobin A1C
how body is utilizing glucose over 3 month period
iron
low = anemia
prealbumin
quick view of amount of protein stores we have in body
albumin
like A1C longer view of protein stores within body indicative of chronic illness in an individual
creatinine/BUN
- kidney function and ability to metabolize and excrete waste
- keto diets put high stress on kidneys
hemoglobin
- indicator of having adequate iron stores because we need iron to carry O2 throughout body on hemoglobin
- indicative of anemia
hematorcrit
production of RBCs and what is available
indicative of anemia
factors affecting nutritional needs
- culture/ethnicity
- age
- religious beliefs
- functional capacity
- socioeconomic status
- disease
- drug-interactions
infants need
increased calories where growth needs to occur and needs to occur fast
should underestimate effects of _____ on food
culture
religious beliefs can determine what
you can and cant eat
functional limitations and nutrition
chewing
swallowing
inability to self-feed
loss of taste or smell
supporting impaired swallowing
thicken foods to help with people having a difficult time
NPO pts
alternative ways of feeding
older adults and nutrition
- functional capacities
- holding silverware
- arthritis
- swallowing issues
- loss of appetite
- loss of taste or smell
special diets
- soft (soft foods)
- clear liquid diets (usually post-op)
- full liquid diet (popsicles, water, juice)
- mechanical soft (soft in nature for those with issues swallowing, still recognizable
- pureed (unidentifiable)
- cardio diet
- renal diet
enteral
tube that goes directly into stomach
nasogastric
PEG tube
percutaneous endoscopy gastric tube
tube inserted directly into the stomach
more common in adults
G button
similar to PEG tube but is a little piece that sticks in above umbilical and doesn’t extend outward
Parenteral nutrition
TPN
food that is delivered through central line - surgically inserted and goes into top of the heart
nursing goals in the preoperative area
- quality improvement and EBP
- pt safety
- teamwork and collaboration
- effective communication and interactions
- nursing process to deliver timely assessment and interventions in all phases of surgery
- advocacy for a pt and pt family
- cost contaminent
how is surgery classified
- severity
- urgency
- purpose
surgical risk factors
- smoking
- age
- nutrition
- obesity
- obstructive sleep apnea
- immunosuppression
- fluid and electrolyte imbalance
- postop n/v
- postop urinary retention
- venous thromboembolism (VTE)
critical thinking for perioperative nursing
- integrate knowledge regarding pt’s specific situation and type of surgery along with previous experiences
- apply knowledge using PCC and partnering with pt to make clinical decisions
considerations in perioperative nursing
- use interpreters as needed
- accommodate religious and cultural needs; allow religious articles
- assess cultural preferences for pain medication
- may need to allow religious or cultural articles to be worn just before surgery
surgical site infection prevention
- minimize hair removal
- administer antibiotics
- maintain blood glucose, normothermia
- insert urinary catheter devices only when necessary and only as long as neccessary
pediatric surgery
- consider childs development level
- give child as many choices as possible
- keep parent child separation to a minimum
gerontological
cognitive, sensory, or physical impairments
increased time to dress
limit ROM
elective surgery
surgery that is no urgent or an emergency, pt can wait weeks to months out
ex. wisdom teeth
urgent surgery
can wait until pt’s health is unwavering but must be done within 1-2 days
emergent surgery
must be done immediately
diagnostic surgery
this would things like a biopsy or endoscopy
palliative surgery
done to improve comfort for incurable diagnoses
reconstructive/restorative surgery
reconstruction of tissue or restoration of tissue
ex. nose job, skin grafts
labs b4 surgery
- completed 1-2 weeks in advance of surgery
- CBC, CMP, bleeding times (PT, APTT), blood type and cross, UA
- CXR
EKG
components of surgical safety checklist (B4 surgery)
- confirmation of identity, site, procedure, and consent
- is site marked
- anesthesia and med check
- is pulse ox on pt and working
- does pt have allergy, aspiration risk or risk of > 500mL blood loss, 7ml/kg in children
components of surgical safety checklist (before skin incision)
- confirm team introduced themselves
- confirm name, procedure, and where incision will be made
- has antibiotic prophylaxis been given in last 60 minutes
- is essential imaging being displayed
- anticipated critical events
components of surgical safety checklist (before pt leaves OR)
- nurse confirms name of procedure, completion of tool counts
- specimen labeling
- whether any equipment problems need to be adressed
- key concerns for recovery