Module J: Make-up Work Flashcards
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
nutrition facts label
vitamins B, C
water soluble vitiamins
amount of fluids eliminated each day
output
a nutrient that helps the body function normally, body gets majority of vitamins from certain foods; examples are vitamins A and C
vitamins
a nutrient that is needed by every cell to help grow new tissue and help with tissue repair - r calories
protein
shows the number of servings in a package or container of food or beverage
serving size
a specific diet ordered for a person because of illness, condition, or preparation for a procedure
special diet
when the body takes in and uses food and fluids to maintain health
nutrition
food is gradually reintroduced to the resident due to surgery, in preparation for a procedure, or illness
advanced diet
substance found in food and fluids that are used by body for growth and maintenance of health
nutrients
nothing by mouth
NPO
accidental breathing n of food, fluid, vomit or other object into lungs
aspiration
a nutrient that helps the body function normally
minerals
energy value of a food or a beverage
calorie
a mineral that keeps bones and teeth strong
calcium
a nutrient that supplies energy and helps body use fats - 4 calorie
carbohydrates
serious situation when a person does not take in enough fluid for the body causing a decrease in amount of water in tissue
dehydration
the lack of proper nutrition because of a lack of food intake, improper diet, or impaired use of food by the body
malnutrition
a mineral that helps blood carry oxygen to all parts of the body
iron
amount of fluids taken in each day
intake
a measuring device for fluids
graduate
medical order for person to drink more fluids
force fluids
when fluids taken in equal the fluids eliminated
fluid balance
A,D,E,K
Fat soluble vitamins
difficulty swallowing
dysphagia
a nutrient that is a good source of energy and gives flavor to food - 9 calories
fats
amount of fluids taken in each day
intake
how much water is needed daily
240ml ( a cup) x 8 cups a day = 1920 mL
what foods are allowed on a clear liquid diet
apple juice jello tea water broth
serving size a day of fruits
2 cups
serving size a day of vegetables
2 1/2 cups
serving size a day of meat
5 1/2 ounces
serving size a day of milk
3 cups
serving size a day of grain
6 ounces
When caring for a resident with an IV, which of the following tasks can you do?
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
list 5 signs and symptoms of dysphagia
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
what position should a resident with dysphagia be when feeding
sitting upright 90 angle
tissue swells with water
edema
fluid intake is less than output
dehydration
what would you record if a resident drank 1/2 of and 8 oz milk carton?
120 ml/cc of milk
what is considered output
urine vomitus diarrhea wound drainage gastric suction material
thumb or stamp serving size
pat of butter
golf ball serving size
peanut butter
tennis ball serving size
1 medium size fruit
palm of hand or deck of card serving size
3oz meat, fish, poultry
women’s fist or baseball serving size
1 cup of rice, fruit, veggies, cereal, pasta, potato
if a resident does not like what is on his/her tray, what should you do?
offer the other entree options that are appropriate for their dietary needs
signs of dehydration
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
discipline assesses the nutritional needs of the resident
dietary dept
what should be on a low cholesterol diet
foods where fat is controlled, foods are low in fat and prepared without adding fat