module 11 Flashcards
calories
unity measurement.
typical consumption: 1,200 to 2,000 calories per day
inactive: consume less
active: consume more
carbs
basic form: sugar, fiber, starches
simple or complex sugar
carbs broken down into blood glucose
simple carbs
absorbed into blood stream and used quickly
ex: maple syrup, corn, honey
complex carb
take longer to digest
many have a lot of fiber making digestion time longer
veggies, fruits, beans
fiber: soluble and insoluble
neither is digestible
soluble binds with fat and pushes through the Digestive tract: lower cholesterol
insoluble: aids in digestion and promotes bowel movement
Proteins
Basic building blocks of cells
* Composed of amino acids
* Make up muscle and blood components and help keep other body organs working
* Good sources of protein include meat, poultry, eggs, nuts, seeds, seafood, beans,
peas, and soy
Fats
Body needs fats to survive
typically, children and infants need fat for brain growth
Unsaturated fats are typically found in cold-water fish, nuts, and plant matter
* Saturated fats are found in meat, some dairy products, coconut oil, and palm oil
Limit saturated fats and LDL cholesterol in diet
high-density lipoprotein and low-density lipoprotein
types of cholesterol
higher level helps carry the bad cholesterol
LDL cholesterol is linked with heart diseases
inc HDL and lower LDL by limiting statured fats
vitamins and minerals
Needed to keep the body healthy
* Vitamins are found in plant matter and animals
* Minerals are elements from the earth
* Residents may require supplements
* There are 2 types of vitamins—fat soluble and water soluble
hypervitaminosis
high level of vitamins in the body causing toxic symptoms
- most will execrate the excess in the urine
water
Makes up about 60% of human body
* Helps regulate body temperature
* Transports nutrients and wastes
* Keeps cells and organs working properly
* Best choice of fluid to drink
fluid restriction
May be due to heart failure, kidney failure, dialysis, or edema
* All fluids are monitored and charted
* Follow directives from nurse or in care plan
* Remind resident of restriction
Grains
Include whole and refined grains
* Adults should consume 6 to 8 servings per day
* Can help maintain weight, reduce cardiovascular disease, prevent constipation, and offer protection from anemia
fruits
Include fruit and 100% fruit juice
* Juice does not offer fiber
* Adults should eat about 2 cups daily
* Help maintain healthy body weight and can reduce risk of stroke, cardiovascular disease, diabetes, and some cancers
Veggies
Subcategories include dark green leafy, orange, and starchy vegetables;
dried beans and peas; and other
* Adults should eat at least 2 to 3 cups daily
* Can help reduce risk of stroke, cardiovascular disease, diabetes, and some cancers
Goal: 5-9 serving
Dairy
include any milk-based product that retains calcium content after
processing
* Most adults should get 3 servings daily
* Serving = 1 cup of milk or 1.5 ounces of cheese
* Can help maintain healthy weight, bone mass, and blood pressure
protein- food group
includes meat, poultry, fish, eggs, nuts, seeds, dried beans and peas, and
some items from dairy group
* Adults should eat about 5 to 6 ounces daily
* High-fat choices can increase risk of obesity, heart disease, and some cancers
feeding depedent residetn
make sure tray matches ID
season the food
put clothing protector if resident wants one
test food temp- get spoon and put inside of wrist
sit next to resident
tell resident what you need them to do
clean face and hands, remove prorector
ask resident if they need to use the bathroom
upright position for 30 min after eating
large handled faltware
easier for arthritic hands to grasp
lip plate or plate guard
easier for post-stroke or one handed resident to place food on utensils
straws
easier for residents who can not grasp a cup: the cup holding can stay on the table: resident bends to drink from the straw
cup with handles
offer more surface area to grab and more stability for resident who cannot easily grasp a cup
cup with cover
cove keeps liquid in cup for resident with shaky ahnds: such as those with parkinsons
seperate dishes
the resident can grasp the bowl and keep close the body rather than continuously bending toward the plate for each bite
nonskid mat/gripper material
mat is placed under the plate to prevent it sliding form away from the pt
nosey cup
resident with limited neck motion
rubber tipped spoon
prevent teeth breakage with resident who have a reflex of Bitting down
small cup
used by people who do not open their mouth adequality, end stage demetnia pt
spout cup
used by people who have difficulty forming lips around rim of the cup
cup with flower regulator
used by resident at risk for asirpation
diabetic plan
individualized plan that considers all carbohydrates
* Typically developed by registered dietician
* Factors in age, weight, physical activity, gender, and medical conditions of resident
* Ensure nurse has taken resident’s blood sugar before they begin to eat
* Monitor food intake closely during meals and snacks
* Report poor intake promptly
* Watch for signs and symptoms of hyper- and hypoglycemi
low soduim
For residents with heart disease, diabetes, high cholesterol, or history of heart
attack or stroke
* Avoid cholesterol, saturated fat, and trans fats
* Encourage intake of plant matter and meat alternatives
- instead of salt use spices
gluten free diet
Necessary for residents with celiac disease
* Any grain—except rice—is eliminated from diet
* Avoid foods that use gluten as filler
* Reduces symptoms such as abdominal pain, bloating, and diarrhea
villi in intestines are damages by gluten
Lactose- free diet
Residents may need to avoid dairy products, take lactase enzyme tablets, or eat lactose-free products
* Reduces symptoms of lactose intolerance such as abdominal bloating, nausea, and diarrhea
lactose: sugar found in milk and some dairy
lactase: the enzyme that breaks down lactose
cup up diet
difficult time cutting their meat
due to traumatic brain injury or stroke
needs their meat/ food cut ahead of time
ground diet
hard time chewing
easy to chew
patient with demetnia or disabilities
pureed diet
everything is pureed or placed in blender
those with cognitive disability or dementia (end-stage), traumatic brain injury
thickened fluid
May be necessary for residents with swallowing problems
* All fluids must be thickened to ordered consistency
* Includes nectar, honey, and pudding consistencie
post surgery diets
once bowel sound is heard after surgery there will be liquid diet mouth (NPO)
nauseated/vomiting/ returning from surgery NPO
NPO lifted clear liquid diet
after liquid it is full diet
after full diet then it will be soft/bland diet
total parenteral nutrition TPN
TPN is delivered through a central line
central line goes through IV filled with vitamins and mineral and lipids
Lipids: fats needed to use the fat-soluble vitamins
Enteral feeding: transports special formula via a tube that is surgically implemented into the stomach
nausea, vomit, diheria
often occur together
Ensure ordered diet is followed
* Offer clear liquids or bland foods as tolerated
* Provide quiet environment
* Limit movement
* Eliminate strong odors
* Follow NPO (nothing by mouth) if ordered
signs of dehydration
Listless behavior or weakness
* Dry skin
* Inability to sweat or make tears
* Dry mucous membranes
* Low urine output
* Confusion
malnutrition and binge eating
Body does not receive the calories and nutrients needed to remain healthy
* Binge eating:
* Disorder characterized by eating large amounts of food in short amount of
time, even if not hungry
how full should the spoon be
1/3 full
