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FINALS > NDT FINALS [DECK 1] > Flashcards

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
Q
  • a low-protein, low-fat, high- carbohydrates diet with controlled potassium and sodium intake, used in chronic renal insufficiency and liver failure
A

Giordano-Giovannetti diet

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26
Q

– spare protein, indicated for
patients with CHRONIC RENAL
FAILURE

A

Giordano diet

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27
Q
  • spare protein but high in CHO
    indicated with liver disorders
A

Butterball diet

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28
Q

– banana, rice, apple, toast
– indicated patients with diarrhea

A

BRAT diet

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29
Q

total vegetarian, or strict
vegetarian diet or plant in origin

A

Vegan diet

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30
Q

milk and milk
products + items of plant origin

A

Lacto-vegetarian

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31
Q

eggs and eggs
products + items of plant origin

A

Ovo-vegetarian

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32
Q

eggs + milk +
plant origin

A

Lacto-ovo-vegetarian

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33
Q

lacto-ovo- vegetarian
foods + fish + chicken + plant

A

Semi-vegetarian

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34
Q

fish and fish products
+ items of plant origin

A

Pesco-vegetarian

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35
Q

Low Na, Low CHON

A

Acute Glumerulonephritis

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36
Q

Low Na, Low CHON,
High CHO

A

Acute Renal Failure – Oliguric Phase

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37
Q

High Na, Low K

A

Addison’s Disease

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38
Q

Finger foods

A

Attention deficit hyperactivity disorder

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39
Q

Finger foods

A

Bipolar Disorder

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40
Q

Osterized Feeding with Low
Na, Low cholesterol, High fiber

A

Cerebrovascular Accident

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41
Q

Low fat, High CHO, High CHON

A

Cholecystitis

42
Q

Low CHON, Low Na, Low K

A

Chronic Renal Failure

43
Q

Low Na, Low Cholesterol

A

Congestive Heart Failure

44
Q

High K, Low Na

A

Cushing Disease

45
Q

High CHON, High Vitamin C

A

Decubitus Ulcer

46
Q

Diet as tolerated except dark-colored food

A

Dengue Fever

47
Q

Well-balanced diet

A

Diabetes Melitus

48
Q

Low fiber

A

Diverticulitis

49
Q

High fat, High protein

A

Dumping Syndrome

50
Q

Low CHON, High calorie

A

Hepatic Encephalopathy

51
Q

High calorie, Low residue, High CHON

A

Hirschsprung’s disease

52
Q

Low Calcium

A

Hyperparathyroidism

53
Q

High Calorie, High CHON

A

Hyperthyroidism

54
Q

Low CHON

A

Liver Cirrhosis

55
Q

Low Na, High CHON, High Calorie

A

Nephrotic syndrome

56
Q

Overweight and Obese

A

Low calorie

57
Q

Pernicious Anemia

A

High CHON, Vitamin
B

58
Q

Tosilitis

A

Clear liquid diet

59
Q

Ulcerative Colitis

A

High CHON, High
Calories, Low residue

60
Q

eliminate irritating foods to allow the stomach
lining to heal (ulcer patients)

A

Bland

61
Q

provide bulk in the stool and bring water
into the colon for patients with constipation or
diverticulosis

A

High Fiber

62
Q

reduce fiber for patients with Crohn’s
disease, colon or rectal surgery, esophagitis, diarrhea.

A

Low residue

63
Q

growing periods, under nutrition,
Chronic Obstructive Pulmonary Diseases and Cystic
fibrosis

A

High Calorie

64
Q

Liver and renal failure

A

Low Protein

65
Q

Hypercatabolic disorder, Protein
Energy Malnutrition

A

High Protein

66
Q

reduce the amount of purine. It is used
with patients who have gout or uric acid kidney
stones.

A

Low Purine

67
Q

reduce the intake of cholesterol in
order to lower blood cholesterol levels in client heart
diseases

A

Low Cholesterol

68
Q

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.

A

Nutrition education

69
Q

Explains and predicts health behaviors based
on patient’s beliefs about the health problem
and the health behavior.

A

Health Belief Model (HBM)

70
Q

Relies on the assumptions that patients are
willing to participate and that they believe
that health is highly valued (Becker, 1990)

A

Health Belief Model (HBM)

71
Q
  • 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.
A

Self-Efficacy Theory (Bandura, A. 1997)

72
Q

Stages of Change Model

A

Prochaska & DiClemente, 1996

73
Q

> 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

A

 Theory of Reasoned Action and
 Theory of Planned Behavior

74
Q

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.

A

 Theory of Reasoned Action and
 Theory of Planned Behavior

75
Q

 Addresses the shift of power from the provider to a
learning partnership in which collaboration and
negotiaton with the consumer are key.

A

Therapeutic Alliance Model (Barofsky, 1978)

76
Q

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.

A

 Therapeutic Alliance Model (Barofsky, 1978)

77
Q

emphasis on the consultative
process ( Hobden,2006).

A

Concordance

78
Q

the
conscientious use of current best evidence in
making decisions about patient care

A

Evidence based practice (EBP)

79
Q

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.

A

Evidence-based practice

80
Q

� 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.

A

The Iowa Model of Evidence-Based Practice

81
Q
  • mandated the Integration of Nutrition Education in
    the school curriculum
A

LOI 441

82
Q

NUTRITION ACT OF THE PHILIPPINES

A

PRESIDENTIAL DECREE NO. 491(1974)

83
Q
  • The National Nutrition Council was created as the country’s policy-
    making and coordinating body on nutrition.
  • Council was reorganized
A

Executive Order No. 234 s. 1987 and
Administrative order No. 88 s. 1988

84
Q

NUTRITION MONTH

A

July

85
Q

The month of July was designated as NUTRITION MONTH under Section - to create greater awareness among people on the importance of nutrition.

A

7

86
Q

“NATIONAL CODE OF MARKETING OF BREASTMILK
SUBSTITUTES, BREASTMILK SUPPLEMENTS AND
OTHER RELATED PRODUCTS”.

A

EXECUTIVE ORDER 51 (1986)

87
Q
  • 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.
A

EXECUTIVE ORDER 51 (1986)

88
Q

“CONSUMER ACT OF THE PHILIPPINES”

A

REPUBLIC ACT 7394 (1992)

89
Q
  • 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.
A

REPUBLIC ACT 7394 (1992)

90
Q

“THE ROOMING-IN AND
BREASTFEEDING ACT”

A

REPUBLIC ACT 7600 (1992)

91
Q
  • AN ACT PROVIDING INCENTIVES TO
    ALL GOVERNMENT AND PRIVATE HEALTH
    INSTITUTIONS WITH ROOMING-IN AND BREASTFEEDING
    PRACTICES AND FOR OTHER PURPOSES.
A

REPUBLIC ACT 7600 (1992)

92
Q

“ACT FOR SALT IODIZATION
NATIONWIDE (ASIN LAW)

A

REPUBLIC ACT 8172 (1995)

93
Q
  • 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.
A

REPUBLIC ACT 8172 (1995)

94
Q
  • Contribute to the elimination of the micronutrient
    malnutrition in the country, particularly iodine deficiency
    disorders, through cost-effective preventive measure of salt
    iodization
A

REPUBLIC ACT 8172 (1995)

95
Q

“FOOD FORTIFICATION ACT”

A

REPUBLIC ACT 8976 (2000)

96
Q

Mandatory Food Fortification.

A

Section 6

97
Q

the fortification for staple foods based
on standards sets by the DOH through the BFAD is hereby made mandatory

A
  • Section 6. Mandatory Food Fortification.
98
Q

Voluntary Food Fortification.

A

Section 5.

99
Q

The National Food Fortification Day is observed
annually on

A

November 7

100
Q
A

FINALS (6 decks)

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