MODULE J

Question 1

the 6 Nutrients are

Answer 1

• Water – the most essential nutrient for life
• Fats – help the body store energy
• Carbohydrates – supply the body with energy and extra protein
• Protein – essential for tissue growth and repair and supply the body
  with energy
• Vitamins – needed by the body to function
• Minerals – help build bones, make hormones, and help in blood
  formation

Question 2

Most Essential Nutrient

Answer 2

Water

Question 3

Importance of water in the Body

Answer 3

o Helps move oxygen and nutrients into cells and removes waste
products out of cells
o Helps with digestion and absorption of food
o Helps maintain temperature by perspiration

Question 4

Aspiration

Answer 4

accidental breathing in of food, fluid, vomit, or other object into the lungs

Question 5

Dysphagia

Answer 5

difficulty swallowing

With dysphagia, there is a danger in aspiration

Question 6

Fluid Balance

Answer 6

when fluids taken in equal the fluids eliminated

Question 7

Intake

Answer 7

amount of fluids taken in each day

Question 8

NPO

Answer 8

nothing by mouth

Question 9

Nutrition

Answer 9

when the body takes in and uses foods and fluids to maintain health

Question 10

Output

Answer 10

amount of fluids eliminated each day

Question 11

Advancing a Diet

Answer 11

food is gradually reintroduced to the resident due to surgery,
in preparation for a procedure, or illness

Resident may start out NPO (nothing by mouth) > ice chips >
clear liquids > full liquids >mechanical soft >regular diet

Question 12

Force Fluids

Answer 12

medical order for person to drink more fluids

Question 13

Restrict Fluids

Answer 13

medical order for person to limit fluids taken in

Question 14

Serving Amount

Answer 14

shows the amount that is equal to one serving of a food or
beverage

Question 15

Serving Size

Answer 15

shows the NUMBER of servings in a package or container of food
or beverage

shows the amount that is equal to one serving of a food or
beverage

Question 16

Methods to Determine Serving Size

Answer 16

• Weighing the food
• Using the hand as a frame of reference

Question 17

Serving Sizes Using the Hand

Answer 17

1. Palm – 3 ounces (meat, poultry, fish)
   2* Handful – 1 ounce (nuts, raisins, small candies)
2. Woman’s fist – 1 cup
3. 2 handfuls – 1 ounce ((chips, popcorn, pretzels)
4. Thumb – 1 ounce or 1 tablespoon (peanut butter, hard cheese)
5. Thumb tip – 1 teaspoon (cooking oil, mayo, butter, sugar)
   Deck of cards – 3 ounces (meat, poultry, fish)
   Baseball – 1 cup (rice, fruit, veggies, cereal, pasta)
   Postage stamp – butter

Question 18

The Diet Card

Answer 18

Prepared by dietary department based on doctor’s order

Question 19

The Regular Diet

Answer 19

. Ordered by the doctor

• A basic, well-balanced diet
  Without limits or restrictions

Question 20

Special Diets

Answer 20

Also called therapeutic or modified diet

• Ordered by the doctor and planned by dietician with input from
  resident
• May restrict or totally eliminate certain foods or fluids, based on
  illness (i.e. Celiac Disease), in preparation for procedures, or to
  meet nutritional needs

Question 21

Enteral nutrition

Answer 21

1.feeds the resident through a feeding tube into the gastrointestinal tract, through the nose and directly into the stomach (naso-gastric tube), or
2. into the stomach through the
abdomen (gastrostomy)

Nurse is responsible for care of resident’s gastrostomy

Nurse aide must keep the head of bed elevated per facility
policy

Question 22

Intravenous (IV) Fluids

Answer 22

feeds the resident through a vein

Nurse is responsible for care of resident’s gastrostomy

Nurse aide reports low supply of fluid in bag