NDT FINALS [DECK 1] Flashcards

1
Q

■ consists of liquids without residue
or fibers
■ used to relieve thirst and maintain
water balance

A

Clear Liquid Diet

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2
Q

■ diet used for 24-48 hours following
acute
- diarrhea or vomiting

A

Clear Liquid Diet

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3
Q

■ allowance of
tea, coffee, fat-free broth, ginger ale, fruit juices in
sachet, gelatin, fruit ices, hard candy and
water

A

Clear Liquid Diet

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4
Q

■ nutritionally adequate diet consisting of
fluids and foods that liquefy at body
temperature

A

Full Liquid Diet

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5
Q

■ diet used for acute infections and fever
of short duration and for patients who
are ill to chew

A

Full Liquid Diet

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6
Q

Diet include milk, cream soups, cereal,
soft custard, strained meat in broth,
strained citrus fruits, tomato juice,
vegetable puree, eggnog, yogurt

A

Full Liquid Diet

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7
Q

Cold Liquid

A

Yin diet

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8
Q

diet for patient undergone
tonsillectomy and adenoidectomy

A

Cold Liquid (Yin
diet) diet

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9
Q

▪ nutritionally adequate diet differs from
the normal diet in having reduce the
fiber content, soft consistency and
bland flavor

A

Soft Diet

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10
Q

▪ used immediately between the full fluid
diet and regular diet following surgery,
acute infections, fever, and GI
disturbances

A

Soft Diet

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11
Q

■ dental soft or mechanically altered diet
■ foods should be well cooked, easy to chew,
chopped ground or minced
■ foods are best served moist or with gravy and
sauce

A

Mechanical Soft Diet

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12
Q

■ most frequently ordered among the house diets
■ also called general, house, full hospital diet, diet as
tolerated

A

Regular Diet

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13
Q

■ a transition between the soft and regular diets
■ for elders who cannot tolerate rich and heavy
foods

A

Light Diet

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14
Q

■ usually low in saturated fatty acid,
cholesterol, and high fiber
■ with disadvantage is inadequate or
low level of Vit B12, Iodine,
Calcium, Zinc, Vit. B2 and Vit. D.

A

Vegetarian
Diet

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15
Q

■ a diet limited in a specified amount or type of
nutrient
■ cholesterol restricted diet, salt restricted diet

A

Restricted Diet

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16
Q

■ implies careful adjustment of levels of
nutrients from day to day as needed;
controlled CHON, K, Na.

A

Controlled Diet

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17
Q
  • foods include meat, fish, eggs, seeds, nuts, fruits and veggies, along with healthy fats and oils. Avoid processed foods, grains and sugar.
A

Paleo diet

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18
Q

A high-fat, low-carb diet, in which dietary and body fat is converted into energy. It is used as a medical treatment for epilepsy.

A

Ketogenic diet

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19
Q

A medical, liquid-only diet, in which liquid nutrients are
consumed for ease of ingestion.

A

Elemental diet

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20
Q
  • (Dietary Approaches to Stop Hypertension). A recommendation that those with high blood pressure consume large quantities of fruits,
A

DASH diet

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21
Q
  • A diet that involves eating only one food item, or one type of food, for a period of time to achieve a desired weight reduction.
A

Monothropic Die

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22
Q
  • diet developed by the Miami-based cardiologist Arthur Agatston, M.D., who says that the key to losing weight quickly and getting healthy isn’t cutting all carbohydrates and fats from your diet,but choosing the right carbs and the right fats.
A

South Beach Diet

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23
Q

– use to prevent hypertensive crisis diet for patients who are taking in MAOI anti-depressant

A

Tyramine rich diet

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24
Q

– meat and milk cannot be served simultaneously diet for Orthodox Jews

A

Kosher

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25
- a low-protein, low-fat, high- carbohydrates diet with controlled potassium and sodium intake, used in chronic renal insufficiency and liver failure
Giordano-Giovannetti diet
26
– spare protein, indicated for patients with CHRONIC RENAL FAILURE
Giordano diet
27
- spare protein but high in CHO indicated with liver disorders
Butterball diet
28
– banana, rice, apple, toast – indicated patients with diarrhea
BRAT diet
29
total vegetarian, or strict vegetarian diet or plant in origin
Vegan diet
30
milk and milk products + items of plant origin
Lacto-vegetarian
31
eggs and eggs products + items of plant origin
Ovo-vegetarian
32
eggs + milk + plant origin
Lacto-ovo-vegetarian
33
lacto-ovo- vegetarian foods + fish + chicken + plant
Semi-vegetarian
34
fish and fish products + items of plant origin
Pesco-vegetarian
35
Low Na, Low CHON
Acute Glumerulonephritis
36
Low Na, Low CHON, High CHO
Acute Renal Failure – Oliguric Phase
37
High Na, Low K
Addison’s Disease
38
Finger foods
Attention deficit hyperactivity disorder
39
Finger foods
Bipolar Disorder
40
Osterized Feeding with Low Na, Low cholesterol, High fiber
Cerebrovascular Accident
41
Low fat, High CHO, High CHON
Cholecystitis
42
Low CHON, Low Na, Low K
Chronic Renal Failure
43
Low Na, Low Cholesterol
Congestive Heart Failure
44
High K, Low Na
Cushing Disease
45
High CHON, High Vitamin C
Decubitus Ulcer
46
Diet as tolerated except dark-colored food
Dengue Fever
47
Well-balanced diet
Diabetes Melitus
48
Low fiber
Diverticulitis
49
High fat, High protein
Dumping Syndrome
50
Low CHON, High calorie
Hepatic Encephalopathy
51
High calorie, Low residue, High CHON
Hirschsprung’s disease
52
Low Calcium
Hyperparathyroidism
53
High Calorie, High CHON
Hyperthyroidism
54
Low CHON
Liver Cirrhosis
55
Low Na, High CHON, High Calorie
Nephrotic syndrome
56
Overweight and Obese
Low calorie
57
Pernicious Anemia
High CHON, Vitamin B
58
Tosilitis
Clear liquid diet
59
Ulcerative Colitis
High CHON, High Calories, Low residue
60
eliminate irritating foods to allow the stomach lining to heal (ulcer patients)
Bland
61
provide bulk in the stool and bring water into the colon for patients with constipation or diverticulosis
High Fiber
62
reduce fiber for patients with Crohn’s disease, colon or rectal surgery, esophagitis, diarrhea.
Low residue
63
growing periods, under nutrition, Chronic Obstructive Pulmonary Diseases and Cystic fibrosis
High Calorie
64
Liver and renal failure
Low Protein
65
Hypercatabolic disorder, Protein Energy Malnutrition
High Protein
66
reduce the amount of purine. It is used with patients who have gout or uric acid kidney stones.
Low Purine
67
reduce the intake of cholesterol in order to lower blood cholesterol levels in client heart diseases
Low Cholesterol
68
any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition-related behaviors conducive to health and well- being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels.
Nutrition education
69
Explains and predicts health behaviors based on patient’s beliefs about the health problem and the health behavior.
Health Belief Model (HBM)
70
Relies on the assumptions that patients are willing to participate and that they believe that health is highly valued (Becker, 1990)
Health Belief Model (HBM)
71
- based on a person’s expectations relative to a specific course of action. It deals with the belief that one is competent and capable of accomplishing a specific behavior – a precursor to expected outcomes.
Self-Efficacy Theory (Bandura, A. 1997)
72
Stages of Change Model
Prochaska & DiClemente, 1996
73
> a person's behavior is determined by their intention to perform the behavior and that this intention is, in turn, a function of their attitude toward the behavior and subjective norms
 Theory of Reasoned Action and  Theory of Planned Behavior
74
It focuses on the construction of a system of observation of two groups of variables, which are:  attitudes defined as a positive or negative feeling in relation to the achievement of an objective;  subjective norms, which are the very representations of the individuals’ perception in relation to the ability of reaching those goals with the product.
 Theory of Reasoned Action and  Theory of Planned Behavior
75
 Addresses the shift of power from the provider to a learning partnership in which collaboration and negotiaton with the consumer are key.
Therapeutic Alliance Model (Barofsky, 1978)
76
A therapeutic alliance is formed between the caregiver and the care receiver in which the participants are viewed as having equal power. The client is viewed as active and responsible, with an outcome expectation of self care.
 Therapeutic Alliance Model (Barofsky, 1978)
77
emphasis on the consultative process ( Hobden,2006).
Concordance
78
the conscientious use of current best evidence in making decisions about patient care
Evidence based practice (EBP)
79
is a conscientious, problem-solving approach to clinical practice that incorporates the best evidence from well-designed studies, patient values and preferences, and a clinician's expertise in making decisions about a patient's care.
Evidence-based practice
80
� It is a five-step process: 1. Beginning with the identification of the nursing problem and readings about the situation/problem identified. 2. Reconciling with the priorities of the Organization. 3. A core group or a team is identified; 4. Implementation of the project 5. Evaluate the project/study implemented.
The Iowa Model of Evidence-Based Practice
81
- mandated the Integration of Nutrition Education in the school curriculum
LOI 441
82
NUTRITION ACT OF THE PHILIPPINES
PRESIDENTIAL DECREE NO. 491(1974)
83
* The National Nutrition Council was created as the country’s policy- making and coordinating body on nutrition. * Council was reorganized
Executive Order No. 234 s. 1987 and Administrative order No. 88 s. 1988
84
NUTRITION MONTH
July
85
The month of July was designated as NUTRITION MONTH under Section - to create greater awareness among people on the importance of nutrition.
7
86
“NATIONAL CODE OF MARKETING OF BREASTMILK SUBSTITUTES, BREASTMILK SUPPLEMENTS AND OTHER RELATED PRODUCTS”.
EXECUTIVE ORDER 51 (1986)
87
* to ensure that safe and adequate nutrition for infants is provided, to protect and promote breastfeeding and to inform the public about the proper use of breastmilk substitutes and supplements and related products through adequate, consistent and objective information and appropriate regulation of the marketing and distribution of the said substitutes, supplements and related products.
EXECUTIVE ORDER 51 (1986)
88
“CONSUMER ACT OF THE PHILIPPINES”
REPUBLIC ACT 7394 (1992)
89
* designed to prevent business that engage in fraud or specified unfair practices from gaining an advantage over competitors and provide additional protection for the weak and those unable to take care of themselves.
REPUBLIC ACT 7394 (1992)
90
“THE ROOMING-IN AND BREASTFEEDING ACT”
REPUBLIC ACT 7600 (1992)
91
* AN ACT PROVIDING INCENTIVES TO ALL GOVERNMENT AND PRIVATE HEALTH INSTITUTIONS WITH ROOMING-IN AND BREASTFEEDING PRACTICES AND FOR OTHER PURPOSES.
REPUBLIC ACT 7600 (1992)
92
“ACT FOR SALT IODIZATION NATIONWIDE (ASIN LAW)
REPUBLIC ACT 8172 (1995)
93
* is to protect and promote the health of the people, to maintain an effective food regulatory system and to provide the entire population especially women and children with proper nutrition.
REPUBLIC ACT 8172 (1995)
94
* Contribute to the elimination of the micronutrient malnutrition in the country, particularly iodine deficiency disorders, through cost-effective preventive measure of salt iodization
REPUBLIC ACT 8172 (1995)
95
“FOOD FORTIFICATION ACT”
REPUBLIC ACT 8976 (2000)
96
Mandatory Food Fortification.
Section 6
97
the fortification for staple foods based on standards sets by the DOH through the BFAD is hereby made mandatory
* Section 6. Mandatory Food Fortification.
98
Voluntary Food Fortification.
Section 5.
99
The National Food Fortification Day is observed annually on
November 7
100