Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

nutri lab > lablab > Flashcards

lablab Flashcards

1
Q

Clear Liquid Diet

A

Illness or surgery accompanied by marked
intolerance to foods; acute inflammatory
conditions of the GI tract, in conditions
when it is necessary to minimalize fecal
material.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Clear Liquid Diet
CHARACTERISTICS=

A

Inadequate in nutritional essentials; food
included are liquid or will become liquid at
body temperature,

leave no residue,

non
distending, non-irritating and nonstimulating to peristaltic action, should be
used for 1 to 2 days only. to relieve thirst

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Full Liquid Diet
CHARACTERISTICS=

A

Intermediate between clear liquids and soft
diet

consists of liquid or strained semiliquid foods and foods that liquefy at room and body temperature; free from cellulose and irritating spices and condiments.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Full Liquid Diet

A

Post-operatively: acute infections, acute
inflammatory conditions of GIT, for GIT, for
patients too ill to eat solid or semi-solid
foods, impaired chewing and swallowing
ability, face lifting, radical mouth surgery.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Full Liquid Diet
Foods Allowed: =

A

Those included in the
clear liquid diet plus
strained cream soups,
pureed strained meat and
fish, veg. purees and
juices, strained lugao &
oatmeal, plain ice cream,
plain gelatin, custard, milk
& milk drinks.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

C. Cold Liquid Diet

A

Sometimes referred to as T and A Diet
after Tonsillectomy and Adenectomy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

. Tube Feedings
(blenderized or osterized)

A

Esophageal obstruction, surgery of the
mouth, gastric surgery, severe burns,
coma, insanity, sever under-nutrition,
paralysis of swallowing muscles, acute
and chronic infections, face lifting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Tube Feedings
(blenderized or osterized)

CHARACTERISTICS

A

Composed of foods included in the soft and
liquid diet, blended and liquefied to enable
the mixture to pass thru a polyvinyl tube.
Pectin or apple sauce may be included to
prevent diarrhea; ideally 1cc of diluted
formula provides one kilocalorie.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

SOFT DIET

A

Serves as a transition from the full liquid to
the regular full diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Minimum Residue Diet
Foods Allowed:

A

Plain and strained soups;
lean and tender beef, liver,
chicken (no-skin), fish and
other sea foods, softcooked eggs, well-cooked
strained veg. and strained
fruit juices; margarine and
butter in moderation; rice
and other cereal, plain
cakes, plain gelatin,
refined sugars, black
coffee and tea.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Low Residue Diet
Foods Allowed:

A

up to 2 cups of milk is
allowed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

C. Bland Diet
Foods Avoided:

A

Black pepper, chili
powder, strong coffee and
alcohol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

D. Mechanical Soft Diet

A

Poor dentures, lack of teeth, presence of
sores and lesions in the mouth.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Low Fiber Diet

A

Spastic constipation, diverticulitis and
other gastrointestinal disturbances

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

High Fiber Diet
Foods Included:

A

Those in the full diet with
emphasis on long-fibered
veg.; raw fruits & veg.,
whole grain cereals,
coarse breads

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Calorie

High Calorie

A

Contains a greater amount of total energy
to effect a positive energy balance;

minerals and vitamins remain at or above
recommended levels; gradual rather than
drastic increase in the amount of food
given; 3 meals with in-between feeding.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Calorie

B. Low Calorie

A

Contain a reduced amount of total energy
to effect a negative energy balance; .

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

CARBOHYDRATE
. High Calor

A

CHO in the diet are increased by 50%
above the normal.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

. Low Calorie

A

CHO in the diet are reduced by 50%
protein and/or fats increased.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q
  1. PROTEIN

A. High Protein

A

A regular diet with proteins, increased by
50-100% above the normal allowance
about 1/3-1/2 and 1/2-2/3 of the total
protein in diets of adults and children
respectively. S

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q
  1. PROTEIN

B. Low Protein

A

Protein restricted to 50% below the
normal allowance or about 20-30gm per
day;

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q
  1. PROTEIN

C. Protein-free and Zero Protein

A

Used only as an emergency measure;
high CHO and fats to prevent tissue
breakdown

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

. FATS AND LIPIDS

A. Low Fat

A

severely restricted fat diet allows from 10-
15% of TER as fat calories or
approximately 20-30gms fat/day;

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

. FATS AND LIPIDS

C. Low Cholesterol
Foods Allowed:

A

Lean meat only or fish; 2-3
egg yolks/weeks, egg
white as desired, skim
milk, cottage cheese,
vegetables and fruits,
tapioca, cornstarch or rice
pudding prepared with
skim milk; honey, sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Nutrition Screening

A

as the prerequisite to the implementation of
nutrition care process in identifying nutritionallyat-risk patients through certain parameters (i.e.,
anthropometric measures, dietary intake, and
clinical condition), is accomplished by staff
nurses using validated nutrition screening tools
for adults and pediatric patients.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

STEP 1:
Nutrition screening

person responsible:
expected completion:
tools needed:

A

nurse,

upon admission(24 hrs)

Nutrition screening and referral tool

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

STEP2
Referral for nutritionally-at-risk patients to RNDs

person responsible:
expected completion:
tools needed:

A

Attending physician

upon screening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

STEP 3
Nutrition assesment and nutrition diagnosis

person responsible:
expected completion:
tools needed:

A

RND

24 HRS UPON REFERRAL

MNT form( Nutrition Care Plan)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Step 4
Dialogue with Attending Physician regarding Nutrition Care Plan

A

patients form

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Step 8
Documentation of approved NCP and notifications to other RNDs

A

patient’s chart

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Nutrition Assessment

A

 A systematic process of obtaining, verifying, and
interpreting data in order to make decisions about
the nature and cause of nutrition-related problems.
 An on-going dynamic process involving not only
initial data collection, but also continual
reassessm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Nutrition Diagnosis

A

 The identification and labelling of an actual
occurrence, risk of, or potential for developing a
nutritional problem that dietetics professionals are
responsible for treating independently.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Nutrition Intervention

A

 Purposely-planned actions designed with the intent
of changing a nutrition-related behavior, risk factor,
environmental condition, or aspect of health status
for an individual, a target group, or population at
large.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Nutrition Monitoring and Evaluation

A

 Use selected outcome indicators (markers) that are
relevant to the patient’s defined needs, nutrition
diagnosis, nutrition goals, and disease state.

33
Q

Core Values

A

CARE

34
Q

Core Values

Commitment to Quality Service

A

The NDS pledges to provide comprehensive nutrition care
towards the wellbeing of clients. Excellence in all endeavors
describes its professional statements and actions. To be truly
science-based, it constantly interfaces with national and
international experts.

35
Q

Core Values

Accountability and Integrity

A

Trustworthiness is paramount to
the NDS. To be always trusted, honesty rules its thoughts words and conduct. Candor and openness hallmark its
responsibility towards the welfare of its clients

36
Q

Core Values

Resource Maximization

A

Efficiency in the delivery of nutrition
services through conscientious utilization of resources, it
always zealously tries to maintain and restore. To further the
limited resources, it innovates and exercises creativity.

37
Q

Core Values

Empowered Leadership and Management

A

NDS leads
initiatives towards promoting health and wellness through
nutrition. An advocate of health, the NDS leads the
advocacies for varied and balanced food selection. It
partners with patients, their families, physicians, other
healthcare professionals and the general public. It
collaborates and shares knowledge with them, as it believes
that it is through this that it empowers people towards
successful management of nutrition-related health concerns.
It opens opportunities for the professional growth of the staff,
thereby raising the quality in the delivery of services of the
nutrition and dietetics department.

38
Q

Nutrition Care Process in Hospitalized
Patients (In-Patients)

Nutrition Screening

A

as the prerequisite to the implementation of
nutrition care process in identifying nutritionallyat-risk patients through certain parameters (i.e.,
anthropometric measures, dietary intake, and
clinical condition), is accomplished by staff
nurses using validated nutrition screening tools
for adults and pediatric patients.

hospitals using electronic health record (EHR)
shall create an automatic referral system to the
RND when screening criteria are met.

39
Q

Nutrition Care Process in Hospitalized
Patients (In-Patients)

B. Nutrition Assessment

A

as a comprehensive approach to defining
nutritional status that uses medical, nutrition,
and medication histories; physical examination;
anthropometric measurements; and laboratory
data.

 provides basis for the development of nutrition
care plan, which will be implemented
subsequently.

40
Q

Prioritization to do nutrition assessment should be
categorized by risk as follows:

Priority 1

Priority 2

Priority 3

A

 Priority 1 – Patients identified to have
severe malnutrition and “high risk” to
develop malnutrition and nutrition-related
complications including all critically ill
patients;

 Priority 2 – Patients identified to have
“moderate risk” in developing malnutrition
and nutrition-related complications; direct
referrals for nutrition assessment and
nutrition counselling/dietary instruction
from physicians;

 Priority 3 – Referred patients for calorie
counting and nutrient balance monitoring.

41
Q

Nutrition Diagnosis

A

 determined from the evaluation of all the
information obtained from the nutrition
assessment by RND.

 accuracy of nutrition diagnosis is guided by critical evaluation of each component of theassessment.

 identification of the presence of a nutrition diagnosis primarily aims to identify and describe a specific nutrition problem that can be improved or resolved through nutrition treatment/nutrition intervention by a food and nutrition professional.

 may lead to nutrition intervention for improving nutrition status, such as change in diet, enteral or parenteral nutrition, or further medical assessment.

42
Q

Nutrition Interventions

A

are the actions taken to treat nutrition
problems.

these include oral diets, oral nutrition
supplements (ONS), enteral nutrition (EN),
parenteral nutrition (PN) and nutrition-related medications or supplements, such as vitamin or mineral preparations, as well as assessing for and making changes in nutrition therapies to prevent or treat nutrient-drug interactions.

nutrition education and nutrition counseling for the patient and family, as well as coordination of care, are other types of nutrition interventions that can be vital to improving or maintaining nutrition status.

43
Q

Diet Counseling is the act of

A

providing individualized
professional guidance to assist persons in adjusting
daily food consumption to meet health needs by
skilled RNDs.

44
Q

Diet Counseling

Interviewing

A

is the gathering of information and
data.

45
Q

Diet Counseling

Counseling

A

involves listening, accepting, clarifying
and helping the patient develop his own conclusions
and plan of action.

46
Q

Diet Counseling

Consulting

A

involves developing plans or proposals
for a patient based on observations and
evaluations.

47
Q

Diet Counseling

Documenting

A

involves writing and communicating
the nutritional care plan to ensure that all members
of the health care team know the interventions
needed to address a patient’s nutrition diagnoses.

48
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

Clear Liquid Diet –

A

diet consists of clear fluid
and juices that provide little residue and are
easily absorbed

49
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

Full Liquid Diet –

A

diet includes fluids and
semisolid foods that are liquid at body
temperature.

50
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

Soft Diet –

A

diet consists of foods that are tender
but not ground or pureed. Whole meat, cooked
vegetables and fruits are allowed.

50
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)
Regular or Full Diet –

A

also called general,
normal or full diet, formerly diet as tolerated
(DAT). The usual food and drink regularly
consumed.

50
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

Low Residue Diet –

A

diet similar to a low fiber
diet, but typically includes restriction on foods
that increased bowel actively, such as milk and
milk products and prune juice

50
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

Minimal Residue Diet –

A

diet limits or eliminates
the intake of foods that leave a high amount of
residue in the colon after digestion in order to
minimize fecal volume

50
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

Vegetarian Diet –

A

plant-based meals, consisting
of a variety of whole grains, legumes, nuts,
vegetables, fruits, and for some, eggs and dairy
products.

50
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

High Fiber Diet –

A

also called high roughage diet.
A normal diet with the additional 2 or 3 servings
of foods rich in dietary fiber such as whole grain
bread and cereal products, fruits and vegetables.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Calorie Controlled Diet

A

– is a low-calorie
modification of the regular diet aimed at
reducing caloric intake to effect weight loss.

50
Q

Routine Nutrition Therapy (NDAP Diet Manual,
2010)

Low Fiber Diet –

A

diet containing less than 10 to
15 grams of fiber per day and eliminates foods
known to increase the amount of stool.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Bariatric Surgery/Gastric Bypass Die

A

a
restrictive procedure to limit the capacity of the
stomach to store food, thus making the
individual feel full much quickly

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Diabetes Mellitus Diets

A

– is a healthy eating
plan naturally rich in nutrients; when low in fat
and calories, it helps control blood sugar
(glucose), manage weight and control risk
factors for heart disease, such as high blood
pressure and high blood fats.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Calcium Controlled Diet

A

– is the control of
calcium stones. It has been assumed that a
high calcium intake increases the risk of stone
formation. However severe calcium restriction
does not appear to be beneficial in reducing the
frequency of stone formation for patients with
recurrent urolithiasis and may even be
detrimental as negative calcium balance and
secondary hyperoxaluria.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Hyperlipidemia Diet

A

a primary treatment for
lowering high blood total cholesterol and lowdensity lipoprotein-cholesterol in individuals at
high risk of developing cardiovascular disease,
future heart attacks and other heart disease
complications.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Renal Disease Diet

A

– emphasizes adjustment
in the intake of protein, sodium, potassium,
calcium, phosphorus and fluids and an
adequate intake of essential amino acids and
calories to meet the needs of the patient with a
specific renal disease.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Oxalate Controlled Diet

A

– the diet excludes
foods that are very high in oxalates and is
intended to provide less than 50 grams oxalate
its day.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Purine Controlled Diet

A

– diet containing
minimal quantity of purine bases (meats);
excludes liver, kidney, and sweetbread and is
replaced by dairy products, fruits, and cereals;
alcoholic beverages are excluded

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Dysphagia Diet –

A

– given to patient who has
difficulty in swallowing, with poor oral phase
abilities and reduced ability to protect their
airways.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Gastroesophageal Reflux Disease Diet

A

– the
diet that reduce the reflux of the stomach fluid
into the esophagus and to avoid foods that
irritate the esophageal mucosa.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Gastrectomy Dumping Syndrome Diet

A

aimed at alleviating symptoms of postgastrectomy dumping syndrome, the diet restricts simple sugars, recommend small and frequent meals, and limits fluid intake between meals.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Gluten Free Diet

A

–removes offending
substance protein (gliadin fraction) that comes
naturally from wheat, buckwheat, barley, rye,
oats.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Lactose Free Diet

A

– diet that limits lactose
contained in milk and milk products.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Dysphagia Diet
Level 1:

A

Dysphagia Pureed Diet –uses
pureed, homogenous, cohesive,
“pudding-like” consistency food. No
coarse textures, raw fruits or
vegetables, nuts and such are
allowed. Any food that needs
mastication and bolus formation are
avoided

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Dysphagia Diet
Level 2:

A

Dysphagia Mechanically
Altered – food is cohesive, semisolid
diet which requires some chewing
ability. Includes moist, ground, soft
textured, minced or mashed easily
simple to chew foods that are included
in a transition from puree to
mechanical soft texture. The food
forms easily into a cohesive bolus.

50
Q

Disease Specific Diets (NDAP Diet Manual, 2010)

Dysphagia Diet
Level 3:

A

The foods are nearly in
regular textures
but still need to be
moist and in bite-size pieces at the
oral phase of the swallow

50
Q

Other Diets

Sodium Restricted Diet

A

– Limit the intake of
sources of sodium namely table salt, foods to
which salt or sodium compounds have been
added, foods that inherently contain sodium
and chemically softened water containing
sodium salts.

51
Q

Other Diets

Ketogenic Diet

A

– a special high-fat, low
carbohydrate diet that helps to control seizures
or reduce recurring or prolonged seizures in
some people with epilepsy

52
Q

Other Diets

High Calorie Die

A

– a diet which contains a
greater amount of total energy to effect a
positive energy balance; minerals and vitamins
remain at or above recommended levels

53
Q

Other Diets

High Protein Diet

A

– a regular diet with protein
increased by 50-100% above the normal
allowance; about 1/3-1/2 and 1/2 to 2/3 of the
total protein in diets of adult and children
respectively should come from protein of high
biological value; enough carbohydrate and fats
should be provided for protein sparing effect

54
Q

Other Diets

Heart Surgery Diet

A

– the dietary progression
for post cardiac surgery patients. The diet also
controlled in sodium as a precaution against
congestive heart failure. The degree and
duration of sodium restriction vary with the type
of surgery and response of the patient.

55
Q

Other Diets

Low Fat Diet

A

– the diet limits fat to 10-15% of
total calories. Fat restriction implies that both
visible fats and fats incorporated into foods are
limited

56
Q

Other Diets

Neutropenic Diet

A

– diet prepared and served
under strict sanitary conditions to minimize the
microbial count, especially pathogens.

57
Q

Nutrition Support
Enteral Nutrition (EN)

A

 Recommendations and preparation of enteral
formulations include natural blenderized
formulas, artificial enteral formulations or mixed
natural and artificial formulations.

58
Q

Nutrition Support
Parenteral Nutrition (PN)

A

 Due to complexity of PN administration, RND
shall coordinate with physicians when
prescription is suggested.

nutri lab (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions