NURS 255 Exam 8 Flashcards

1
Q

What 5 factors Influence personal hygiene practices?

A
  • Personal preferences
  • Culture, Religion, Spirituality
  • Economic status
  • Developmental level
  • Knowledge and cognition level
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2
Q

What should be assessed before delegating a task to a UAP (in terms of personal hygiene)

A
  • Patients limitations and restrictions
  • Use of assistive devices
  • Specific safety precautions to follow
  • Presence of obstacles
  • Observations to make during the procedure (skin/urine/stool)
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3
Q

What are 2 examples of Diagnostic statements related to self care and personal hygiene?

A
  • Bathing/Hygiene Deficit r/t severe knee pain second to degenerative joint disease
  • Toilet deficit r/t activity intolerance second to heart failure.
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4
Q

What is a complete bath?

A
  • Washing entire body without assistance from patient
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5
Q

What is an assist bath?

A
  • Patient performs most of the bath but nurse assists with hard to reach areas
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6
Q

What is a partial bath?

A
  • Nurse cleans only areas that may produce odour or discomfort.
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7
Q

What is a towel bath?

A

-

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8
Q

What is a bag bath?

A
  • The use of 8-10 washcloths moistened with water each part of the body is cleansed with a new cloth
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9
Q

What is a Shower?

A
  • Literally a shower (most patients can do this on their own)
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10
Q

What is a tub bath?

A
  • should be used when a patient is ambulatory but stiff and requires assistance (BETTER THAN BED BATH)
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11
Q

What is a therapeutic bath?

A
  • Baths given specifically to relax muscles or remove scales from skin.
  • May include oatmeal or tar baths for psoriasis
  • May be a warm sitz bath to clean perineum
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12
Q

What are the 3 energy nutrients?

A
  • Lipids
  • Carbs
  • Proteins
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13
Q

What are the 5 major functions of lipids?

A
  • Supply essential nutrients
  • Energy source
  • Flavour and satiety
  • Insulation, protection, nerve impulse transmission
  • Cholesterol functions
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14
Q

What are the 6 major functions of Protein?

A
  • Tissue building
  • Metabolism
  • Immune system function
  • Fluid balance
  • Acid-Base balance
  • Secondary energy source
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15
Q

What are the 3 major functions of carbohydrates?

A
  • Supply energy for muscle and organ function
  • Spare protein
  • Play a role in nutrition and metabolism
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16
Q

What are the main sources of Simple carbohydrates?

A
  • Corn syrup
  • Honey
  • Milk
  • Table sugar
  • Molasses
  • Sugar cane
  • Sugar beets
  • Fruits
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17
Q

What are the main sources of Complex carbohydrates?

A
  • Vegetables
  • Breads
  • Cereals
  • Pasta
  • Grains
  • Legumes
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18
Q

What are the main sources of Complete Proteins?

A
  • Meat
  • Poultry
  • Fish
  • Eggs
  • Milk products
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19
Q

What are the main sources of Incomplete Proteins?

A
  • Plant sources
  • They can be combined to make complete proteins
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20
Q

What are the main sources of Saturated fats?

A
  • Pork
  • Beef
  • Poultry
  • Seafood
  • Egg yolk
  • Dairy
  • Coconut oil
  • Palm oil
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21
Q

What are the main sources of Unsaturated fats?

A
  • Olives
  • Olive oil
  • Vegetable oils
  • Nuts
  • Avocados
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22
Q

What are the main sources of Essential Fatty acids?

A
  • Polyunsaturated vegetable oils
  • Fatty fish (salmon)
23
Q

What are the main sources of Trans-fats?

A
  • Hydrogenated oils
  • Margerines
  • Packaged baked goods
  • Processed foods
24
Q

What does vitamin A come from?

A
  • Fish liver oil
  • Liver
  • Butter
  • Cream
  • Egg yolk
  • Yellow fruit
  • Green leafys
  • Fortified milk
25
Q

What does vitamin A do?

A
  • Night and colour vision
  • Cellular growth and maturity
  • Skin and membrane maintenance
  • Growth of skeletal and soft tissue
  • Reproduction
  • Antioxidant
26
Q

Where is vitamin D from?

A
  • Fish liver oil
  • Fatty fish
  • yogurt
  • Sunlight
27
Q

What does Vitamin D do?

A
  • Regulates blood calcium levels
  • supports immune function
  • Anti inflammatory
28
Q

What does vitamin K do?

A
  • Synthesis of clotting factors and bone development
29
Q

What does Vitamin B 12 do?

A
  • Cellular metabolism
  • Mylin sheaths
  • Hemoglobin synthesis
30
Q

What are the macromolecules?

A
  • Ca
  • Mg
  • P
  • K
  • Na
31
Q

What are the Trace minerals

A
  • Copper
  • Floride
  • Iodine
  • Iron
  • Zinc
32
Q

How much of our body weight does water make up?

A
  • 55-65% In men
  • 50-55% in women
33
Q

What are the 6 main functions of water in the body?

A
  • Solvent
  • Transport
  • Body structure
  • Temperature
  • Lubricant
  • Catalyst
34
Q

How much water is recommended per day?

A
  • 2.7L in women
    -3.7 in men
35
Q

What are 6 important things to remember for infant nutrition?

A
  • Infants shouldn’t have cow milk
  • Honey and corn syrup should not be given
  • Allow milk to cool for at least 1 minute
  • Don’t dilute infant formula
  • No Goats milk
  • No plant based alternatives
36
Q

What 8 Things are lifestyle choices when it comes to nutrition?

A
  • Dietary patterns
  • Work environment
  • Cooking methods and food storage
  • Oral contraceptive use
  • Food to relive stress
  • Tobacco use
  • Alcohol
  • Caffine
37
Q

What are lacto-vegitarians and lacto-ovo vegetarians?

A
  • Lacto-ovo: No meat, and poultry only fish and milk
  • Lacto-veg: only dairy and plants
38
Q

What are Pescatarians?

A
  • Diet that does not allow meat, poultry, dairy or eggs but does include fish
39
Q

What nutrients are vegans lacking in?

A
  • B12
  • D
  • Calcium
  • Zinc
  • Protein
40
Q

What are 4 characteristics of fad diets?

A
  • Promise quick and drastic results
  • Limit range of foods
  • Recommend supplements
  • Fail to implement permanent strategies
41
Q

What are 4 characteristics of a good diet?

A
  • Good descriptions of healthy foods to eat
  • Promotes variety in foods
  • Encourages healthy habits
  • Emphasizes self monitoring and behavioural change
42
Q

Should traditional diets be encouraged?

A
  • Yes, they can be healthful
43
Q

What factors can make diseases harm nutrition?

A
  • Traumatic injury
  • Long term insufficient caloric intake
  • Alcoholism
  • Cognitive function
  • Ability to obtain food
  • Chewing and swallowing
  • Stomach function
  • Peristalsis
  • Intestinal surface area
  • Enzyme secretions
  • Barbaric surgery
44
Q

What three assessments can be performed to gain a subjective nutritional assessment?

A
  • 24 hour recall
  • food frequency questionnaire
  • Food record (7 days)
45
Q

What 3 groups is BMI not useful in?

A
  • Athletes
  • Pregnant women
  • Older adults
46
Q

What should be done to help patients with swallowing troubles?

A
  • Use assistive devices
  • Do not use straws
  • Tilt head forward
  • Place food at back of mouth
  • monitor tongue movements
  • Keep head elevated 30-45 minutes after eating
47
Q

What interventions help undernourished individuals

A
  • frequent small nutrient dense meals
  • restrict fluids with meals
  • Refrain from smoking 1 hour before meal
48
Q

Movement is an interaction between what 3 systems?

A
  • The muscular system
  • The skeleton
  • The neurological system
49
Q

What do posture problems result from?

A
  • accidents or injuries
  • careless sitting standing and eating
  • excessive weight
  • negative self image
  • occupational stress
  • visual difficulties
50
Q

What body mechanics should be used to avoid injury?

A
  • use proper alignment
  • Have a wide base
  • Avoid bending and twisting
  • Squat to lift
  • Keep objects close when lifting
  • Raise beds
  • Push versus lift
  • Get help
51
Q

What 7 factors affect mobility and activity?

A
  • Developmental stage
  • Nutrition
  • Lifestyle
  • Environmental factors
  • Attitudes
  • Diseases
  • Physical abnormalities
52
Q

What are two possible goals of helping a patient with activity intolerance?

A
  • Will transfer independently to the wheelchair
  • Will discuss their feelings about the activity restrictions by (date)
53
Q

What 5 things is activity intolerance characterized by?

A
  • Fatigue
  • Weakness
  • Discomfort on exertion
  • Dyspnea
  • Verbalization of no interest in activity