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Nurse Aide 1 > Module J: Make-up Work > Flashcards

Module J: Make-up Work Flashcards

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1
Q

a simple tool from FDA found all packaged foods and beverages for each serving and serves as a guide for making choices that can affect health

A

nutrition facts label

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2
Q

vitamins B, C

A

water soluble vitiamins

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3
Q

amount of fluids eliminated each day

A

output

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4
Q

a nutrient that helps the body function normally, body gets majority of vitamins from certain foods; examples are vitamins A and C

A

vitamins

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5
Q

a nutrient that is needed by every cell to help grow new tissue and help with tissue repair - r calories

A

protein

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6
Q

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

A

serving size

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7
Q

a specific diet ordered for a person because of illness, condition, or preparation for a procedure

A

special diet

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8
Q

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

A

nutrition

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9
Q

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

A

advanced diet

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10
Q

substance found in food and fluids that are used by body for growth and maintenance of health

A

nutrients

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11
Q

nothing by mouth

A

NPO

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12
Q

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

A

aspiration

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13
Q

a nutrient that helps the body function normally

A

minerals

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14
Q

energy value of a food or a beverage

A

calorie

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15
Q

a mineral that keeps bones and teeth strong

A

calcium

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16
Q

a nutrient that supplies energy and helps body use fats - 4 calorie

A

carbohydrates

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17
Q

serious situation when a person does not take in enough fluid for the body causing a decrease in amount of water in tissue

A

dehydration

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18
Q

the lack of proper nutrition because of a lack of food intake, improper diet, or impaired use of food by the body

A

malnutrition

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19
Q

a mineral that helps blood carry oxygen to all parts of the body

A

iron

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20
Q

amount of fluids taken in each day

A

intake

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21
Q

a measuring device for fluids

A

graduate

22
Q

medical order for person to drink more fluids

A

force fluids

23
Q

when fluids taken in equal the fluids eliminated

A

fluid balance

24
Q

A,D,E,K

A

Fat soluble vitamins

25
Q

difficulty swallowing

A

dysphagia

26
Q

a nutrient that is a good source of energy and gives flavor to food - 9 calories

A

fats

27
Q

amount of fluids taken in each day

A

intake

28
Q

how much water is needed daily

A

240ml ( a cup) x 8 cups a day = 1920 mL

29
Q

what foods are allowed on a clear liquid diet

A 
apple juice 
jello
tea
water
broth
30
Q

serving size a day of fruits

A

2 cups

31
Q

serving size a day of vegetables

A

2 1/2 cups

32
Q

serving size a day of meat

A

5 1/2 ounces

33
Q

serving size a day of milk

A

3 cups

34
Q

serving size a day of grain

A

6 ounces

35
Q

When caring for a resident with an IV, which of the following tasks can you do?

A

report low supply of fluid in the bag
report any redness, swelling or pain at the site
protect the IV bag, tubing and catheter when ambulating the resident

36
Q

list 5 signs and symptoms of dysphagia

A

eats slowly (clearing throat frequently)
avoids (eating and certain textured foods)
vomits/chokes, difficulty chewing or swallowing
drools or dribbles during/after meals
heartburn, food getting stuck, hoarseness after eating

37
Q

what position should a resident with dysphagia be when feeding

A

sitting upright 90 angle

38
Q

tissue swells with water

A

edema

39
Q

fluid intake is less than output

A

dehydration

40
Q

what would you record if a resident drank 1/2 of and 8 oz milk carton?

A

120 ml/cc of milk

41
Q

what is considered output

A 
urine
vomitus
diarrhea
wound drainage
gastric suction material
42
Q

thumb or stamp serving size

A

pat of butter

43
Q

golf ball serving size

A

peanut butter

44
Q

tennis ball serving size

A

1 medium size fruit

45
Q

palm of hand or deck of card serving size

A

3oz meat, fish, poultry

46
Q

women’s fist or baseball serving size

A

1 cup of rice, fruit, veggies, cereal, pasta, potato

47
Q

if a resident does not like what is on his/her tray, what should you do?

A

offer the other entree options that are appropriate for their dietary needs

48
Q

signs of dehydration

A 
weight loss
headache
irritable
low BP
irregular heartbeat
dark strong smelling urine in small amounts
sever thirst
cracked lips
warm dry wrinkled skin
sunken eyes
dry mouth and mucous membranes
flushed face
constipation
49
Q

discipline assesses the nutritional needs of the resident

A

dietary dept

50
Q

what should be on a low cholesterol diet

A

foods where fat is controlled, foods are low in fat and prepared without adding fat

Nurse Aide 1 (36 decks)

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