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Nutrition > Module 4 Exam > Flashcards

Module 4 Exam Flashcards

1
Q

Stomatitis - HIV, implications

A

sore mouth/inflammation
soft food, use straw
oral care (rinse/gentle)

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2
Q

Do AIDS patients suffer from a deteriorating mental status? - if so how?

A

AIDS Dementia Complex

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3
Q

AIDS Patients and GI Issues

A

Leaky gut, malabsorption, increase caloric requirements, diarrhea

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4
Q

Organ Dysfunction such as __________, ______, ___________, and _______ can occur with HIV infection.

A

Cholecystitis, hepatomegaly pancreatitis, end-stage renal failure

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5
Q

_______ is defined by undernutrition, malabsorption, and lean and fat body mass loss. _________ remain elevated despite anorexia. It is also described as a __% weight loss from baseline with _____ or chronic _______ and ______ for more than 30 days without a known cause.

A

Wasting
Kilocaloric needs
10%
Diarrhea; chronic weakness; fever

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6
Q

____________ is a syndrome causing peripheral fat wasting and fat accumulation centrally. It is an adverse effect of ART. Metabolic abnormalities in _____________, increased ______________, and increased _______, which may necessitate that clients modify their diets.

A

Lipodystrophy

Total cholesterol; low-density lipoprotein; triglycerides

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7
Q

ART stands for?

A

Antiretroviral therapy

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8
Q

Good nutritional status may ______ the incidence of adverse HIV drug reactions and support organ function.

A

decrease

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9
Q

____________ is used for appetite stimulation and to increase kilocalorie intake.

A

Megestrol acetate (must double glove)

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10
Q

_________ does not help alleviate nausea.

A

Megestrol

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11
Q

______ alleviates nausea

A

Zofran

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12
Q

Tenofovir is an NRTI (ART drug) - what’s it do and what are it’s side effects?

A

It decreases the amount of HIV and HBV in the blood

Side effects: a buildup of lactic acid in the blood (lactic acidosis), liver problems, and new or worsening kidney problems, including kidney failure.

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13
Q

A nutritional assessment should include:

A

Baseline measure of percentage body fat and lean body mass to monitor disease progression, recent food intake, and barriers the client may have to safe, nutritious food.

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14
Q

Do clients with HIV/AIDS use more energy compared to healthy people?

A

yes

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15
Q

________ is usually part of the dying process as the body slows down and the desire for food and fluids diminishes. During this time, the nurse may offer ______ if the client is alert.

A

dehydration
ice chips

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16
Q

Does the death rattle, I.e. bubbling/gurgling signify that an individual is in pain?

A

no

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17
Q

Terminal respiratory secretions – mobilizing – how?

A

Change positions, decrease fluid intake

NO SUCTION (may make worse)

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18
Q

______ is discoloration of the skin indicating cyanosis, which is caused by slower tissue perfusion and decreased oxygen circulation.

A

mottling

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19
Q

Death and body temperature

A

May increase, but overtime temp drops

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20
Q

____________ is focused on pain and symptom control and may provide spiritual support for the client and his or her family.

A

palliative care

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21
Q

The misunderstanding regarding end-of-life process and the client’s decreased interest in eating and drinking brings up strong disagreements between families and health-care providers. Therefore, these issues are known to bring up:

A

ethical and legal issues

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22
Q

__________ is a person’s ability to choose for themselves the way in which to live or die and to have the right to make those decisions on their own without outside influence.

A

self-determination

23
Q

Sitting client upright at a 90-degree angle facilitates:

A

the passage of food from mouth to stomach

24
Q

____________ become lodged in the throat when the client is no longer able to manage them due to decreased alertness. ______________ will help minimize the amount of secretions.

A

oral secretions
prohibiting fluids

25
Q

Dairy products cause:

A

constipation

26
Q

When would be the best time to start the conversation and initiate the nutritional screening?

A

During a first case manager visit

27
Q

Pain meds ________ digestive system speed.

A

decrease

28
Q

A nurse _______ decide to stop a feeding based on the family’s wishes once the feeding has been initiated.

A

cannot

29
Q

Educating the family and caregivers regarding the ____________ is key to minimize stress to the caregivers.

A

end-of-life process

30
Q

_____________________ is one of the nutritional goals of clients on hemodialysis.

A

Preventing net protein catabolism

31
Q

In stage I CKD, nutrient modification usually consists of:

A

Controlling blood glucose if needed

32
Q

In stage II CKD, nutrient modification usually consists of:

A

Reduced sodium and potassium intake

33
Q

________ is recommended if blood pressure is high with CKD.

A

Sodium restriction

34
Q

Top two leading causes of renal failure:

A

diabetes (diabetic neuropathy)
hypertension

35
Q

Clear liquids can be consumed up to ______ before a surgical procedure.

A

2 hours

36
Q

Fried or fatty foods can be consumed more than at least ______ before surgery. Why?

A

8 hours

slow gastric emptying and require more time to fully digest

37
Q

What is dumping syndrome?

A

A group of symptoms, such as diarrhea, nausea, feeling light-headed or tired after a meal, that are caused by rapid gastric emptying

38
Q

Diet for dumping syndrome

A

No high glycemic foods (cookies, soda, etc)
Noodles, rice, bread, crackers, fresh fruit
Drink fluids between, NOT DURING, meals

39
Q

Celiac disease, gender, ethnicity?

A

No foods containing gluten
More common in women than in men
Usually affects non-Hispanic white, Hispanics, and non-Hispanic blacks

40
Q

In dumping syndrome, the client’s ___ load increases blood glucose causing hypersecretion of ______. This results in rapid decrease in blood glucose, which results in ________.

A

CHO
insulin
hypoglycemia

41
Q

________ may help delay and reduce glucose absorption.

A

acarbose

42
Q

Adjunctive therapy for dumping syndrome includes having the client:

A

Lie down for 30 minutes to 1 hour after eating.

43
Q

Very ___ and very ____ foods stimulate peristalsis, which can aggravate gastric emptying.

A

hot and cold

44
Q

_____________ is a general state of ill health involving marked weight loss and muscle loss.

A

Cachexia

45
Q

Cachexia and cancer

A

Treat underlying cancer and the cachexia will resolve

46
Q

Interventions for mouth ulcers caused by cancer

A

Soft foods
Orajel before meals to numb them during eating
Offer pain meds 30 mins before mealtime

47
Q

______________ is an antiemetic that would be prescribed to decrease vomiting and nausea in the client with cancer.

A

Ondansetron (Zofran)

48
Q

What is a neoplasm?

A

A new and abnormal growth of tissue (characteristic of cancer)

49
Q

What is metastasis?

A

The development of secondary malignant growths at a distance from a primary site of cancer (tumor away from original site of cancer)

50
Q

Heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) and cancer type.

A

Colo/rectal cancer
Can be caused from BBQ/grilling

51
Q

What is glucagon?

A

Increases blood sugar in emergencies

52
Q

What does antidiuretic hormone do?

A

Keeps fluid in the body

53
Q

Which condition has the greatest increase in kilocaloric demand?

A

burns

Nutrition (5 decks)

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