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Nursing 110 > Module 2 -b > Flashcards

Module 2 -b Flashcards

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1
Q

Influences on Nutrition (developmental)

A

Infants- most rapid rate of growth.

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2
Q

Nutritional Implications-Infants

A

Growth greater then any other cycle. Weight doubles (4-6 months), triples (1 yr). Length ^ 50%(1 yr). Solid foNutritional ods intro (6 months) Table food (1 yr)

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3
Q

Nutritional Implications-Toddlers

A

Do not need as many calories as infants. Self feeding by 2. Verbalize likes and dislikes. Food attitudes develop by - yrs of age.

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4
Q

Nutritional Implications-school aged

A

Dehydration potential because of forgetfullness to drink. Erratic growth patterns, appetite improves. Larger meals, less frequency. Digestive system matures.

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5
Q

Nutritional Implications-adolescents

A

Growth spurts, ^ nutrient needs (calorie,protein,calcium) ^ iron needs. Weight conscious, Girls-menstruation, Boys- ^ muscle mass. Teen pregnancy-increased risk for nutritional deficiency.

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6
Q

Nutritional Implications- adults

A

Physical activity is key

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7
Q

Nutritional Implications- Pregnant and Lactating

A

Nutrient needs increased. (needed for lactation) ^ Protein,Calories,Iron, Folic Acid (prevents congenital anomoly) , Calcium, Iodine. (Support growth of the fetus, supporting internal homeostasis)

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8
Q

Nutritional Implications-Elderly

A

Decrease in BMR and energy/activity. Decrease in periastalis, ans sensation in thirst. Soft,east to chew foods. ^ fiber/fluids, reduce constipation. Loss of taste buds and loss of interest in eating.

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9
Q

Influences on Nutrition

A

(Gender, state of health, alcohol abuse, meds) Male ^ muscle mass, caloric intake, vit B (metabolizes calories and protein) Females-^ ammounts of fatty tissue, higher need for Iron (menstruation). Chronic disease (diabetes) change vitamin requirements. Mental health- forget to eat.

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10
Q

Sociocultural/Psychological Facotrs

A

Economics, Psychological factors, cultural factors

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11
Q

Cultural aspects to nutrition (African America)

A

parents and grandparents- soul food

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12
Q

Cultural aspects to nutrition ( Mexican American)

A

corn and rice products

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13
Q

Cultural aspects to nutrition ( Asian American)

A

rice and veggies- no dairy

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14
Q

Cultural aspects to nutrition (Christianity)

A

no meat during Lent

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15
Q

Cultural aspects to nutrition (Judiaism)

A

shell fish are forbidden

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16
Q

Cultural aspects to nutrition (Islam)

A

ch

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17
Q

Cultural aspects to nutrition (Hinduism)

A

no beef- cows are sacred

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18
Q

Risk Factors for Poor Nutrition

A

Under/Over weight, Loss of 15% or more of body weight, 5 or more days with simple IV’s and NPO, Chemo, fevers, diarrhea, vomiting, burns.

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19
Q

Essential Elements of a Nutritional Assessment

A

DETERMINE- disease, eating poorly, tooth loss/mouth pain, economic hardship, reduced social contact, multiple meds, involuntary weight loss/gain, needs assistance with ADL, greater than 80 yrs old

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20
Q

Medical data

A

current illness, drug HX, ability to chew or swallow, appetite, allergies

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21
Q

Socioeconomic data

A

age gender lifestyle, occupation, religious affiliation, tabacco alcohol, income

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22
Q

BMI

A

Most precise for healthy body weight, ratio of height and weight. (weight in lbs/height in inches2 x 704.5 =BMI

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23
Q

BMI

A

18.8-24.9= ideal, 25-29.9= overweight, 30- greater= obesity

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24
Q

Clinical Observations

A

Study the power point/lecture

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25
Q

Biochemical data

A

lab testing to detect changes in there early stages

Hematocrit/hemoglobin/albumin

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26
Q

Inteventions to achieve goals

A

Determine eating habits, establish realisitc STG/LTG. education, consider developmental factors, discuss likes and dislikes, budget concerns, meaning of food, and consultation.

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27
Q

Activities to stimulate appettite

A

small/frequent meals, preferences, encouragement, attractive presentation, schedule procedures and meds, control pain and nausea, offer alternatives, good oral hygiene, free of odors and clutter, food can be easily reached, confortable position

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28
Q

Nutritional problems for older adults

A

Decrease chewing abilty, sense of smell,taste and thirst, decrese in periastalis in espohagus, reflux, decrease in gastric secretions, lower glucose tolerance, physical handicaps, polypharmacy, income.

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29
Q

Hospital diet (normal)

A

maintaining optimal nutrition w/out restrictions. 1400-2500 calorie

30
Q

Hospital diet (clear liquid)

A

clear, room/body temp.

31
Q

Hospital diet (full liquid)

A

Milk, sherbert, cream of wheat

32
Q

Hospital diet (soft)

A

low fiber, low seasoning (surgery, GI)

33
Q

Hospital diet (mechanical soft)

A

mashed potatoes, (modified texture)

34
Q

Hospital diet (other modified)

A

purreed, blenderized, liquid diet (oral Sx, swallowing diff)

35
Q

Enteral Feedings

A

Bolus tube feeding (NG, PEG) check tube placement, HOB ^ 30 degrees, check residual, change tube every 24 hrs. flush, oral hygeine

36
Q

GI Tubes

A

decompress/drain the stomach. (most likely). irrigate with saline, flush with water.

37
Q

Protein (Albumin)

A

CHON- Growth and tissue maintenance. (3.5-5.0 g/dl) Signs of deficiency is edema, retarded growth muscle wasting, damage to mental development.

38
Q

Carbohydrates

A

CHO- provides energy. Most abundant, least expensive source of calories

39
Q

Fat (Lipids)

A

COOH- Most concentrated source of energy. High fat diets increase the risk for heart disease and obesity. Saturated fat from animals.

40
Q

Vitamins (water soluble)

A

Vit C and B complex, usually not stored, excess secreted, daily intake neccessary

41
Q

Vitamins (fat soluble)

A

Vitamins A, D, E, K, absorbed with fat in to lymphatic circulation, deficiencies occur, stores excess, daily intake not imperative, toxicities

42
Q

Vitamin C- water

A

Wound healing, improves iron absorbtion, formation of RBC’s in bone marrow

43
Q

Vitamin B1- water

A

energy metabolism, normal nervous system functioning

44
Q

Vitamin B2- water

A

Metabolism

45
Q

Vitamin B6- water

A

Amino acid metabolism, blood formation, maintenance, maintain nervous tissue

46
Q

Vitamin B12- water

A

RNA/DNA synthesis, metabolism, blood formation

47
Q

Niacin - water

A

metabolism

48
Q

Folic Acid- water

A

RNA/DNA synthesis, forms mature RBC

49
Q

Vitamin A- fat

A

visual acuity in dim light, bone, skin, and mucous membranes

50
Q

Vitamin D- fat

A

Calcium and Phosphorus metabolism, normal skeletal development

51
Q

Vitamin E- fat

A

stability and integrity of membranes, spares Vit A

52
Q

Vitamin K- fat

A

Helps produce Prothrombin (coagulation)

53
Q

Minerals

A

inorganic elements found in all body fluids and tissues in the form of salts or combined with organic compounds

54
Q

Functions and Sources of Macrominerals & electrolytes

A

Calcium, Phosphorus, Magnesium, Sodium, Potassium, Chlorine

55
Q

Macromineral - Calcium

A

8.4-10.2 mg/dL- issues w/ clotting, bone forming, nerve transmission, muscle contraction

56
Q

Macromineral - Phosphorus

A

2.5-4.5 mg/dL- acid-base balance, energy metabolism

57
Q

Macromineral - Magnesium

A

1.8-2.4 mg/dL- smooth muscle relaxation

58
Q

Macromineral - Sodium

A

135-145 mEq/L- major extracellular fluid cation, water balance, acid base balance

59
Q

Macromineral - Potassium

A

3.5-5 mEq/L- CARDIAC FUNCTION, fluid balance, major intracellular fluid cation, acid-base balance

60
Q

Macromineral - Chlorine

A

98-106 mmo L/L- Major anion extra/intracellular fluid , gastric activity, acid-base balance

61
Q

Micromineral- Iron

A

hemoglobbin formation, and O2 transport

62
Q

Micromineral- Iodine

A

component of thyroid hormone

63
Q

Micromineral- Zinc

A

tissue growth, healing and development

64
Q

Functions and sources of Electrolytes

A

Sodium, Potassium, Chlorine

65
Q

Fluid Volume disturbances

A

Deficit(resulting in)- weight loss, skin turgor, thick mucous, dry oral membranes, urine output, postural hypotension, pale cool skin, ^ Hematocrit (40-50) and specific gravity. Clinical symptoms and lab results.

66
Q

Fluid Volume disturbances

A

Excess(resulting in)- weight gain, peripheral edema, distended neck veins, moist crackles, polyuria, low Hematocrit/specific gravity of urine, fluid collection in cavities. CHF

67
Q

Nursing interventions for fluid intake

A

explain, STG, LG amounts earlier in the day, variety, bedside fluids, appr. temp, clean and easy to use cups, support.

68
Q

Nursing interventions for fluid restrictions

A

explain, space fluid intervals, set goals, ice chips, small glasses, frequent oral care, avoid dry/salt/gum, diversions.

69
Q

Fluid balance for the elderly

A

altered sense of thirst( offer fluid, replace fluid, preferences, assistive devices) Loss of Nephrons and low renal bld flow. (record output, urine appearance and specific gravity, and LABS)

70
Q

Assessment parameters for fluid imbalances

A

Daily weights, I and O’s, edema, VS-low BP, low electrolytes, fatigue, etc…

Nursing 110 (11 decks)

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