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NURS 1160 > Lab 7 > Flashcards

Lab 7 Flashcards

1
Q

Basic GI tract (flow parts)

A

Mouth
Esophagus
Stomach
SI
LI
Rectum
Anus

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2
Q

Factors affecting nutrition

A

Culture, income, food insecurity

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3
Q

What are some factors that affect a persons nutritional status (8)

A

Stage of development
Culture
Diet
Religion
Mental health
Food insecurity
Medications
Health

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4
Q

How does this affect nutrition status: stage of development

A

Infants, adolescents, and adults have different nutritional requirements and guidelines

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5
Q

How does this affect nutrition status: culture

A

Dietary restrictions
Traditional spices and techniques

Food is an important part of culture

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6
Q

How does this affect nutrition status: diet culture

A

Food fads

Diets
Advertising

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7
Q

How does this affect nutrition status: religious practices

A

Food prep (kosher, halal)

Types of meats

Caffiene and alcohol

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8
Q

How does this affect nutrition status: mental health

A

Disordered eating

Emotional state and relationship with food

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9
Q

How does this affect nutrition status: food insecurity

A

Socioeconomic status and access to food

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10
Q

How does this affect nutrition status: medications

A

Taste perception

Appetite increase or decrease

Nutrient absorption

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11
Q

How does this affect nutrition status: health

A

Oral health

Dentures

Decreased bite force and saliva production

GI surgeries or conditions

Substance use

Chronic conditions like diabetes

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12
Q

Nutritional assessment is a process to identify an individual who is:

A

At risk for malnutrition

Is malnourished
Likely to benefit from further nutrition

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13
Q

Swallowing assessments are conducted by

A

Speech language pathologists

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14
Q

What happens during a swallowing assessment

A

Palpation of larynx to ensure up and down movement

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15
Q

YSP

A

Yale swallow protocol

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16
Q

Dysphasia

A

Difficulty swallowing

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17
Q

Symptoms of dysphasia

A

Choking
Coughing
Weak voice
Aspirating
Excessive saliva
Hard time chewing

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18
Q

Pocketing

A

Storing food in corners of the mouth

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19
Q

Risk factors for dysphasia

A

Oral cancers
Strokes
Local trauma
Dyspnea

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20
Q

Managing dysphasia

A

Use of thickened fluids so liquid can pass down esophagus more easily
Nectar, honey, pudding (textures)

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21
Q

Types of diets

A

General/regular
Clear fluid
Full fluid
Puréed diet
Soft diet

All these diets can also be diabetic, renal, low sodium, etc

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22
Q

Considerations for positioning while feeding

A

Chair
- upright in high Fowlers
- body aligned
- feed from strong side if relevant

In bed
- high flowers (60 degrees plus
- pillow may be used

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23
Q

Nursing considerations during feeding

A

Ensure tray s correct
Encourage autonomy
Small amounts
Go at client pace
Wait for them to swallow
Don’t wash down with fluids
Watch for signs of dysphasia like pocketing
Offer nutrient rich food first

24
Q

Nursing considerations after feeding

A

Help with oral care
Keep client upright for 30-45 mins to aid in digestion and decrease risk of aspiration
If they must lie down, spider position
Complete doccumentation

25
Q

Aspiration

A

Food or fluid going into the lungs

26
Q

Promoting independence

A

Use adaptive devices
Use clock method to describe where food is on plate
Protect clothing
Sit at same height
Involve in preferences

27
Q

Anorexia nervous

A

Restriction of energy intake leading to low body weight

Fear of gaining weight

28
Q

Bulimia nervosa

A

Binge eating

Compensatory behaviours like self induced vomiting, use of laxatives, strict dieting, etc

29
Q

Bradycardia with pulse under 50 bpm =

A

Cardiovascular instability

30
Q

Adults over 65 have a ______ need for energy because the metabolic rate is slower

A

Decreased

31
Q

Vitamin and mineral intake remain ________ as you get older

A

The same

32
Q

Semi or partial vegetarian

A

May eat some daily eggs chicken fish but primarily plant based foods

33
Q

Pesco vegetarian

A

Avid meat and poultry, included fish eggs and dairy

34
Q

Lacto-ovo-vegetarian

A

Avoids meat poultry and fish, eats egg and dairy

35
Q

Lacto-vegetarian

A

Avoids meat fish poultry and eggs

36
Q

Two questions from the Canadian nutritional screening tool

A

Have you lost weight in the past 6 months without trying?

Have you been eating less than usual for more than a week

If both yes, indication of nutrition risk

37
Q

Dietary history components

A

Food practices
- amount
Allergies
Symptoms
- heartburn, gas, etc
Tracking
- in depth log of food and drink in a set period
Chewing
Hunger
Elimination patterns
Chemical substances
- medication?
Knowledge
- beliefs on current diet

38
Q

Observation in nutritional assessment

A

Observe for signs of nutritional alterations

Examples
- brittle hair
- swollen face
- dry lips
- easy bleed gums
- poor muscle tone

39
Q

Aspiration precautions

A

Patients screened for dysphagia

HOB up to 90 if possible

Watch for pocketing

40
Q

Before assisting with feeding:

A

Assess risk of aspiration

Patient upright

Glasses/aids/dentures in

Clothing protected

41
Q

During assist with feeding

A

If hemiplegic, feed from strong side

Observe for pocketing

42
Q

After feeding considerations:

A

Patient upright for 30-45 mins

Check for pocketing again

Intake noted and doccumented

Oral hygiene

43
Q

Diet: clear liquid

A

Broth, coffee, tea, etc

44
Q

Diet: thickened liquefied

A

All liquids

Must be thickened to necessary point

45
Q

Diet: full liquid

A

Basically puréed diet but excluding meats eggs and stuff like that

46
Q

Diet: puréed

A

Everything blended

47
Q

Diet: mechanically soft

A

Included all puréed stuff + ground meats, fish, cheese, rice, potatoes, etc

48
Q

Diet: soft of low residue

A

Low fibre, easy digest foods like pastas

49
Q

Diet: high fibre

A

Fresh fruits, bran, oatmeal etc

50
Q

Diet: low sodium

A

Limited to 4g of salt or less a day

51
Q

Diet: low cholesterol

A

Under 200mg a day

52
Q

Diet: diabetic

A

Decreased fat intake

53
Q

Malnutrition

A

Under nutrition, inadequate vitamins or minerals, overweight, obese

54
Q

Feeding height (chair and bed)

A

High fowlers

In bed, 60 minimum

55
Q

Oral hygiene practice

A

All common sense

Do not rinse with water

56
Q

Oral hygiene performed regularly for patients who are:

A

Intubated or ventilated
Have a. Tracheostomy
High aspiration risk
NPO

NURS 1160 (18 decks)

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