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Krystan: Semester One Nursing School > Nursing 2750 Nutrition: Exam Two > Flashcards

Nursing 2750 Nutrition: Exam Two Flashcards

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1
Q

What marks the transition (in terms of growth) from infancy into childhood?

A

Slower growth in uneven spurts

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2
Q

How does the transition from infancy to childhood impact hunger and nutritional needs?

A

Nutrition needs and hunger levels will depend on how much growth is occurring, so hunger might increase and decrease accordingly

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3
Q

What are the primary nutrients of concern in early childhood?

A

Protein
Calcium
Iron
Zinc

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4
Q

What is the role of adults in childhood nutrition?

A

Providing food
Role modeling good food choices
Controlling the food environment

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5
Q

How can snacking be beneficial in childhood? Harmful?

A

Beneficial: can boost nutrient intake
Harmful: often very sugary and replace nutrient dense foods

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6
Q

What is the true concern with sugary snacks?

A

Displacing healthier foods, leading to deficiencies

Excess calories and fat

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7
Q

What are two ways that TV plays a role in childhood nutrition?

A

Commercials advertise unhealthy foods

Many children eat while watching TV, which has been linked to consumption of lower quality food

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8
Q

What are some concerning trends in childhood dietary intake?

A

Increase in total caloric intake
Decrease in healthy food consumption
Only 1% of children meet recommendations for all food groups

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9
Q

What are some considerations for intake of fruit juice?

A

high in sugar, leading to cavities

Excess intake can fill child up, leading to decrease in nutrient (especially iron) dense foods

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10
Q

What are important considerations for nutrition of children from ages 4-6?

A

Snacking can boost nutrient intake
New foods can be introduced
Children can start to be responsible for healthy choices

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11
Q

What are considerations when introducing new foods into a child’s diet?

A

It may take 8-10 exposures to get the child to enjoy the food
Have backup meal plans

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12
Q

What are general things to remember when considering nutrition for children ages 7-12?

A

Lots of growth happens in this time preparing for puberty
Caloric and protein needs increase
Calcium, iron, and zinc needs increase
Having healthy snack options at home is important
Many social factors involved in eating at school

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13
Q

What is the impact of low zinc in childhood?

A

Decreased growth rate

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14
Q

What are two categories of community support for childhood nutrition?

A

School food service

Classroom nutrition education

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15
Q

What is provided by the National School Lunch Program?

A

Lunch at varying cost depending on family income

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16
Q

What standards are used to regulate school lunch programs?

A

Dietary guidelines for Americans

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17
Q

What foods must be provided by school lunches?

A 
Fruits
Veggies
Whole grains
Low/nonfat milk
Cultural options
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18
Q

What are some hindrances to school nutrition education?

A

Low funding
Unprepared teachers
Unchanging home lifestyles of students

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19
Q

Where can lead be found?

A

Old paint
Porcelain fixtures
Soil
Air pollution

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20
Q

Why are children at higher risk for lead poisoning?

A

They naturally absorb more minerals than adults

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21
Q

What nutritional deficiencies increase lead absorption?

A

Iron, calcium, zinc

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22
Q

What can be the effect of lead exposure?

A

Cognitive and perceptual issues leading to learning ability issues

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23
Q

Which racial, ethnic, and gender groups are at higher risk for being overweight?

A

Black non-Hispanic girls

Mexican American boys

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24
Q

What are some causes of higher childhood obesity?

A

More snacks
Eating away from home more
Bigger portion sizes
Sedentary lifestyles

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25
Q

When it is appropriate to intervene regarding the weight of a child or teen?

A

When the patient is motivated to do so

Or when experiencing weight associated disorders

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26
Q

Why has the age for T2DM been getting younger?

A

Childhood obesity
Lack of activity
Poor quality diets

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27
Q

What helps prevent T2DM in children?

A

Matching energy intake with output

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28
Q

What is the goal of treatment of T2DM in children?

A

Maintaining current weight while growing

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29
Q

How does poverty affect the incidence of iron deficiency anemia?

A

Risk for lead poisoning, which decreases iron absorption

Chronic hunger and nutrient deficiency

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30
Q

How do government nutrition programs hinder in decreasing rate of iron deficient anemia?

A

Many food options made available to the poor are iron poor foods, like cheese, butter, and milk

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31
Q

What are some disadvantages of cows milk for toddlers?

A

Low in iron

Excess intake decreases appetite

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32
Q

How much juice should a toddler consume in a day?

A

Only 4-6 ounces

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33
Q

What contributes to a toddler’s decreased appetite?

A

Decrease in growth rate

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34
Q

What are some consequences of inadequate nutrition in children?

A

Impaired immunity
Depleted muscle mass
Depleted functional capacity

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35
Q

Why do intense food preferences emerge in preschool years?

A

Way to control environment

More reactive to taste and texture in this time

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36
Q

What foods are preschoolers most likely to be allergic to?

A

Milk
Eggs
Peanuts

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37
Q

How could a nurse counsel parents about picky preschool aged children at mealtimes?

A

Don’t make it a power struggle
For the most part, food jags will not last that long or have a detrimental effect on overall nutrition
Offer options

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38
Q

Why is it important to let toddlers feed themselves as much as possible?

A

Promotes autonomy and motor skill development

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39
Q

Which populations of children are most likely to develop iron deficiency anemia?

A

Children under six months who are exclusively breastfed
Lower income families
Those in an environment with high lead poisoning risk
Cultural groups (African American, Hispanic American, Native American)

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40
Q

What factors affect food choice and differentiate it from what is popular in general culture?

A 
Age
Gender
Health
Household structure
Socioeconomic status
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41
Q

True or False: Race, ethnicity, and region are synonymous with culture

A

False

Background does not automatically equate to culture

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42
Q

Assuming that culture is synonymous with background leads to…

A

Stereotyping

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43
Q

Acculturation

A

Immigrants adopting attributes of a new culture

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44
Q

What does culture determine in regards to food?

A

What is edible and inedible

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45
Q

How do food cultures originate?

A

In ones own culture and based on religion and nationality

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46
Q

What criteria must a food meet to be labeled as a food?

A

It must be readily available, safe, and nutritious enough to support reproduction

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47
Q

True/false: all cultures define as edible ALL sources of food that meet criteria to be called food

A

False, some things are edible but not socially acceptable

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48
Q

What are some cultural examples in the US of edible foods that are not acceptable culturally?

A

Horse meat, insects, dog/cat meat

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49
Q

CULTURE OVERRIDES FLAVOR

A

..

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50
Q

What should one include when planning a diet for a patient?

A

Patient’s favorite foods/food preferences

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51
Q

What factors influence food ranking in each culture?

A

Cost and availability

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52
Q

Core foods

A

Foods that provide a significant source of daily calories and are regularly included in the diet

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53
Q

What has replaced traditional diets high in complex carbs in much of the world?

A

High fat diets

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54
Q

What elements of food preparation are influenced by culture?

A

Cooking method, seasoning, and food choice

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55
Q

How are foods often prepared in Asian culture?

A

Stir fried

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56
Q

How are foods often prepared in Hispanic cultures?

A

Boiled

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57
Q

Why is assessing cultural needs essential to diet planning?

A

Because many cultural and religious groups have dietary laws that must be followed

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58
Q

What are components of cultural assessment?

A

Religion
Culture
Beliefs

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59
Q

When the nurse has the ability to adapt practiced skills to fit the clients cultural context, we say she is providing….

A

Culturally competent care

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60
Q

What is a general example of how food is used symbolically?

A

Food being viewed as synonymous with celebration in every culture

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61
Q

What are some specific examples of symbolic uses of foods?

A

Specific foods at specific holidays or celebrations
Foods being considered masculine or feminine
Foods considered “comfort foods”
Foods with links to the past

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62
Q

What are some variations in when and how food is eaten?

A

Frequency: at least once a day, up to five or more times a day
Varying meal times
Varying rules surrounding meal times

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63
Q

Desirable/undesirable personal and public behavior and social interactions are defined by…

A

Cultural values

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64
Q

What kinds of foods will patients do better with during an illness?

A

Foods familiar to them so ask about favorite foods when diet planning

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65
Q

What are orthodox Jewish beliefs about fish?

A

Only fish with scales and fins

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66
Q

What are Orthodox Jewish beliefs/rules about which meats can be eaten?

A

Vegetable eaters
Those with cloven hooves
Ritually slaughtered

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67
Q

Can dairy and meat be combined in Orthodox Judaism?

A

No, they cannot be combined in the same meal

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68
Q

What are food purified in the Jewish way called?

A

Kosher

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69
Q

What are meats slaughtered according to Islamic rules called?

A

Halal

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70
Q

Can Orthodox Jews eat Halal meat?

A

Yes, because it is prepared in the way prescribed by Judaism as well

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71
Q

Why is it important to understand the patient’s dietary preferences and medications?

A

Because there can be diet and medication interactions

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72
Q

True/false: almost all cultures define certain foods that promote wellness, cure disease, and impart medicinal properties

A

True

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73
Q

What is hot oregano tea with salt used for in Vietnamese culture?

A

Treating an upset stomach

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74
Q

True/false: culture shapes body image

A

True

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75
Q

How is being overweight/obese viewed in US culture?

A

As a character flaw and as being undesirable

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76
Q

Historically, what has thinness been associated with?

A

Risk factor for poor health and poverty

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77
Q

How do African, Mexican, Indian, and Caribbean cultures view being overweight?

A

As a sign of health, beauty, and prosperity

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78
Q

Is acculturation limited to immigrants?

A

No, it can also apply to moving from one community or area to another

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79
Q

What sorts of things are adopted culturally when someone acculturates?

A

Beliefs
Values
Attitudes
Behaviors

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80
Q

What is dietary acculturation?

A

When eating habits of immigrants change to resemble those of the host country

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81
Q

What is acculturation linked to in the United States?

A

Increased risk of chronic disease and obesity

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82
Q

Intake of what increases with acculturation?

A

Sweets and fats

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83
Q

Dietary acculturation is most likely to change food choices for what meals?

A

Breakfast and lunch

so focus on these in education and assessment

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84
Q

What is a better option than advising someone to completely eliminate a culturally important food from their diet?

A

Advising portion control of that food, or a lower sodium/fat option of that food

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85
Q

How does frequency of consumption change the impact of that food?

A

If it is unhealthy but only consumed rarely or on special occasions, it has very little impact on the total diet and probably does not need to be addressed

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86
Q

DONT ASSUME THE CLIENT KNOWS WHICH AMERICAN FOODS ARE HEALTHY

A

DO ADVISE CLIENT TO EAT FRUITS/VEGGIES THAT ARE SIMILAR TO CULTURAL NORM BUT PERHAPS UNAVAILABLE

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87
Q

What kind of food is common for those of African American heritage?

A

Soul food

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88
Q

What are the health risks of soul food?

A

High in fat, cholesterol, and sodium

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89
Q

What are nutrition related problems common with African Americans?

A

High fat intake
Higher obesity prevalence
Higher mortality rate from heart disease and strokes

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90
Q

What cultures influence traditional Mexican diets?

A

Spanish and Native American cultures

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91
Q

What are defining characteristics of Mexican American diets?

A

Low fat
High fiber
Lots of complex carbs
Lots of vegetable proteins

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92
Q

What are staple foods of the Mexican American diets?

A

Corn
Corn products
Beans
Rice

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93
Q

Why is milk not widely used in Mexican American diets?

A

Lactose intolerance is common

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94
Q

Is salsa a good source of veggies?

A

Yes

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95
Q

What are Mexican American beliefs in regards to illness?

A

It is inevitable and to be endured

Hot and cold foods may be used for healing purposes

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96
Q

True/false: Mexican American beliefs include prayer for illness and lighting candles on behalf of a sick person

A

True

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97
Q

How does Mexican American intake of fruits and veggies compare to other cultures?

A

They consume a lot compared to other cultures

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98
Q

Mexican Americans may not get enough of what nutrient?

A

Fiber

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99
Q

As they acculturate, Mexican Americans consume too much what?

A

Fast food

Salty snacks

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100
Q

Mexican Americans have high percentages of what health issues?

A

Obesity

Type 2 diabetes

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101
Q

What are some staple foods in Chinese American cuisine?

A

Vegetables, sea veggies, fish, nuts, seeds, beans, soy, herbs, spices, tea, beer

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102
Q

How does Asian American risk for obesity and diabetes compare to other ethnic cultures?

A

They have the lowest risk of those complications

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103
Q

How do Asian cultures use dairy?

A

Sparingly, lactose intolerance is common

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104
Q

Why is calcium intake high in Asian diets?

A

High calcium in tofu

Also in the bones of small fish, which are eaten, and soups with those bones dissolved in them

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105
Q

What does Asian sodium intake usually look like?

A

High intake, because of things like soy sauce

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106
Q

most Asian cultures eat a lot of soup in their diet

A

soup is low in fat YAY

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107
Q

What are Asian beliefs about health and illness?

A

Related to the balance of yin and yang in the body

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108
Q

What does yin represent in Asian cultures?

A

Female
Cold
Darkness

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109
Q

What does yang represent in Asian culture?

A

Male
Hot
Light

110
Q

How would one cure disease caused by yin forces?

A

Yang foods

111
Q

Is pregnancy considered yin or yang? How would this be treated with diet?

A

Yang, so eat yin foods like fruits, veggies, cold drinks, juice, rice water

112
Q

What are some examples of yang food?

A 
Chicken
Meat
Pigs feet
Nuts
Fried food
Coffee
Spices
113
Q

What is the traditional Chinese diet low/high in?

A

Low in fat and dairy

High in complex carbs and sodium

114
Q

How do Asian diets change as people acculturate?

A

It becomes higher in fat, protein, sugar, and cholesterol

115
Q

Is obesity prevalence high or low among Asian Americans?

A

Low (11.6%)

116
Q

How do diabetes rates compare between Asian Americans and caucasians?

A

The same rate of incidence

117
Q

What is the leading cause of death among Asian Americans?

A

Cancer

118
Q

What are the statistics about how many Russians are in Minnesota?

A

Largest Russian community in the Midwest

119
Q

How are Russian families usually structured?

A

The strongest personality is usually the head of the family

120
Q

What are some characteristics of the typical Russian diet?

A

High in fat, carbohydrates, and sodium

121
Q

What are typical religions in Russian culture?

A

Judaism

Eastern Orthodox Christianity

122
Q

What are some main medical conditions for Russians?

A 
Diabetes
Hypertension
Coronary disease
GI issues
Mental illness
Alcohol/substance abuse
123
Q

What are some Russian beliefs about disability and illness?

A

Believe it is caused by something the person did not do right

124
Q

What do Russians believe about bad health news?

A

That it shouldn’t be given to a person who is ill or disabled, because they dont want them to get anxious or have their condition worsen

125
Q

Where are the Hmong people from originally?

A

Mountains of south china

126
Q

What are key foods in the Hmong diet?

A 
Rice
Noodles
Fish
Meat
Green vegetables
Hot chili sauces
127
Q

What does the shaman do in hmong culture?

A

Make decisions related to spiritual healing

Conducts religious ceremonies

128
Q

What are the most common medical conditions among the Hmong?

A

COPD
Diabetes
Congestive heart failure
Hypertension

129
Q

avoid direct eye contact with older hmong

A

It is considered rude

130
Q

How much fruit and dairy do Hmong usually consume?

A

Very little, compared to other ethnic groups

131
Q

What is normal for water intake in Asian cultures?

A

Typically only drink warm/hot water

132
Q

What must a sick person eat in Hmong culture?

A

Hot foods with certain vegetables

133
Q

Adoption of a western diet has led to a dramatic increase in what among Hmong people?

A

Diabetes

134
Q

True/false: Minnesota has the largest Ethiopian refugee population in the world

A

True

135
Q

What are some social rules to follow when interacting with those of Ethiopian heritage?

A

Speak softly and politely and match the genders of interpreter and patient

136
Q

What are the major religions among Ethiopian people?

A

Half are Muslim, half are Christian

137
Q

What are some areas of concern for medical care of Ethiopians in Minnesota?

A

Long term effects of malnutrition
Trauma from war
Infection diseases (including STIs)

138
Q

What does the term “Hispanic” refer to?

A

Language, not place of origin

139
Q

What are dietary trends of Hispanic people in Minnesota?

A

Lots of flour tortillas, white rice, and processed foods

140
Q

What is the main medical concern among Hispanic people in Minnesota?

A

Diabetes (twice as prevalent as in white population)

141
Q

What should a nurse remember when interacting with Hispanic patients and families?

A

Establish a relationship with the family before care begins

Acknowledge male family members who are present

142
Q

What are the stats about Somalis in Minnesota?

A

Largest population in the US

143
Q

What are the main foods in Somali culture?

A

Rice, bananas, meat (sheep, goats, cattle)

Very little fresh fruits or veggies

144
Q

What religious group do most Somalis belong to?

A

Sunni Muslims

145
Q

What are medical concerns among recent Somali immigrants to US?

A

Malnutrition
Iron deficient anemia
Vitamin A deficiency
Scurvy

146
Q

How are Somali families structured?

A

Families normally live in multi-generational households
Father is decision maker and wage earner
Men can have as many as four wives and men must support their children

147
Q

What is Ramadan?

A

Most important Muslim holiday
A month long
People dont eat, drink, or take medications during daylight hours

148
Q

Who is exempt from Ramadan practices?

A

Pregnant women
Very ill
Young children

149
Q

What languages do Cambodians speak?

A

Khmer, Chinese, Vietnamese, French

150
Q

What religion do most Cambodians practice?

A

Buddhism, particularly Theravada buddhism

151
Q

What do Cambodians believe about pain?

A

Must be endured stoically

152
Q

Who can act as spokesperson in a Cambodian family?

A

Father, eldest son, or eldest daughter

153
Q

What medical procedures may Cambodians fear? Why?

A

Surgery and giving blood, due to belief that these things result in heat loss

154
Q

What are two functions of food labels?

A

Help consumers select the healthiest foods

Motivate food companies to enhance the nutritional values of foods

155
Q

Which food products are NOT required to have nutrition labels?

A 
Fish
Fresh Meat
Poultry
Milk
Eggs
Produce
156
Q

Which nutrients are now also required to be listed on food labels?

A

Added sugars
Vitamin D
Potassium

157
Q

What else has recently been changed on food labels?

A

Calories and serving size now large and bolded

Portion size changed to the amount most usually consumed

158
Q

Why was “added sugars” added to the nutrition label?

A

Because less than 10% of daily calories should come from added sugars

159
Q

What can help lessen the effects of too much sodium?

A

Increased potassium

160
Q

Why are percent daily values useful?

A

It allows people to make comparisons

It also shows people how much they are eating of a certain nutrient

161
Q

How can one use percent daily value to balance nutritional intake?

A

You can combine foods that are low in %DV with foods high in %DV of something to ensure that you get enough of that nutrient

162
Q

What must be similar to compare nutrition labels?

A

Similar foods with the same serving size

163
Q

What are some food descriptor terms that must now have uniform descriptions?

A 
Lean
Extra lean
“Free” (like fat free)
“Low”
Reduced
Light
164
Q

How do uniform food descriptors help consumers?

A

It helps people who are trying to limit intake of certain nutrients

165
Q

What must a food product contain to be labeled as “100% whole grain”?

A

All grain ingredients must be whole grain

Each serving must have at least 16 grams of whole grain

166
Q

What must a product have to use the basic whole grain stamp?

A

At least 8 grams of whole grain

167
Q

What makes an animal derived food organic?

A

No antibiotics or growth hormone used on the animal

168
Q

What requirements must produce meet to be labeled organic?

A

No pesticides, synthetic fertilizer, bioengineering, or radiation used

169
Q

What is the difference between natural and organic foods?

A

Organic foods must meet very specific standards, while natural foods don’t have uniform standards. Natural foods are usually less processed and more wholesome, but do not have to address how the food was grown/raised

170
Q

What must a food product have to be labeled 100% organic?

A

All ingredients must meet or exceed USDA standards

171
Q

What must a product be to be labeled organic?

A

At least 95% of ingredients must meet or exceed USDA standards

172
Q

The ability to interact with people in an acceptable manner and sustain relationships with family members, friends, and colleagues is defined as…

A

Social health

173
Q

People with adequate income generally eat more..

A

Protein and fats

174
Q

Protein energy malnutrition is also known as…

A

Starvation

175
Q

What is one standard of practice for Muslims regarding protein?

A

No pigs

176
Q

What are some standards of practice for Judaism regarding protein?

A

No pigs
Only some birds
Fish with scales

177
Q

Chronic hunger is also defined as…

A

Continual undernutrition

178
Q

What is positive nutrition behavior? Give an example

A

Linking of two behaviors, such as always eating a piece fruit with a sandwich

179
Q

What are two goals of healthy people 2020?

A

Increase quality and years of healthy life

Eliminate health disparities

180
Q

What are some disease burdens common in lower income areas?

A 
Obesity
Diabetes
Asthma
Cancer
Heart disease
Stroke
181
Q

What are some things a nurse can teach patients in lower income areas regarding nutrition?

A 
Buy seasonal foods
Avoid prepared convenience food (more expensive)
Substitute beans for meat 
Establish family meal times
Cook and freeze healthy meals
182
Q

What are some functions of the Minnesota department of health?

A

Provide information and services, such as WIC, food stamps, elderly meal care/options, community clinics, etc

183
Q

What are some functions of the National Institute of Health?

A

Rules and regulations
Research grants
Recommendations for social welfare issues

184
Q

What are some functions of the Center for Medical Services?

A

Medicare and Medicaid

Investigating abuses of resources or services

185
Q

What are some functions of the Department of Human Services?

A

Rules and regulations to help with human services, like refugee settlement, housing, and food

186
Q

When was public health developed as a discipline, and where?

A

Mid 19th century in Europe and the US

187
Q

What are some legal and economic risk factors that contribute to health disparities?

A 
Dietary changes and culture
Lack of activity
Transportation issues
Smoking
Stress
Chronic disease
Obesity
Urbanization 
SES
Lack of food or shelter
188
Q

What are some reasons for the high prevalence of smoking among those of lower SES?

A 
Stress
Readily available
Coping mechanism
Social pressure
Meal replacement
Family norms
189
Q

True or false: self concept increases with socioeconomic status

A

True

190
Q

What kind of response is a food allergy?

A

An immune response

191
Q

What is the pathophysiology of food allergies?

A

The immune system overreacts to a particular protein in that food

192
Q

Most food allergies are diagnosed when?

A

Early childhood

193
Q

What are the eight most common food allergens?

A 
Eggs
Milk
Peanuts
Tree nuts
Wheat
Soy
Fish
Shellfish
194
Q

What is the difference between allergies and intolerances?

A

Allergies trigger immune responses and can be life threatening, while intolerances do not trigger immune responses and more often just have GI symptoms

195
Q

What is cross reactivity?

A

Immune system thinking one protein is closely related to an allergy-causing protein

196
Q

What is an example of cross-reactivity?

A

People with ragweed allergies also reacting to bananas and melons

197
Q

What are three methods for diagnosing allergies?

A

Medical history
Allergy skin tests
Food challenges

198
Q

What is oral allergy syndrome?

A

Cross reactivity involving foods

199
Q

What does FPIES stand for?

A

Food Protein-Induced Enterocolitis Syndrome

200
Q

Which foods most often trigger FPIES?

A

Milk,soy, grain

201
Q

What is eosinophilic esophagitis?

A

Allergic condition causing esophageal inflammation

202
Q

In the body, what happens when an allergen is ingested?

A

Immunoglobin E is released, attaching to body cells. At the next encounter of the allergen (and all subsequent encounters) histamine is released

203
Q

What does cooking do for intolerance of milk and eggs?

A

More than half of those with this intolerance can have milk and eggs if thoroughly heated/baked

204
Q

Some people with pollen allergies also have reactions to…

A

Some fruits and vegetables, usually just in raw form

205
Q

What are some questions a nurse would ask in allergy diagnosis process?

A

Food eaten
Frequency, severity, nature of symptoms
Time between eating and reaction

206
Q

What are the issues with IgE blood testing for allergies?

A

It can cause false diagnoses and is unproven currently

207
Q

How severe are the risks to airborne food allergens?

A

Not too severe, usually doesnt cause anaphylaxis

208
Q

ALWAYS if an epi-pen is used…

A

Call 911, go to hospital, follow up with allergist

209
Q

What is the relationship between vitamin D levels and food allergies?

A

Vitamin D deficiency has increased with allergy rates

210
Q

What is the role of vitamin D in good health?

A

Maintaining healthy bones

Maintaining good immune function

211
Q

What influence do geography and birth month have on childhood food allergies?

A

Children born farther from the equator and in the fall/winter have much higher rates of allergies, anaphylaxis (up to six times the risk)

212
Q

What is the link between age of introducing eggs into a child’s diet and allergy rates?

A

If eggs are introduced to a child’s diet after 6 months of age, they are more likely to be allergic

213
Q

Infants with low vitamin D levels are more likely to have…

A

Allergies to eggs or peanuts

Multiple allergies

214
Q

Can vitamin D reverse food allergies?

A

No, but more research is needed

215
Q

Can vitamin D protect against food allergies?

A

Potentially yes

216
Q

Why should a pregnant woman be advised to consume adequate amounts of vitamin D?

A

Because an infant’s vitamin D stores in the first year of life depend on the mother’s stores before birth

217
Q

How severe is oral allergy syndrome considered to be?

A

Fairly mild, rarely causes severe throat swelling

218
Q

In OAS, those with birch tree allergy often react to…

A

Apples and celery

219
Q

Why do those with birch allergies often react to some fruits and veggies?

A

There are similar proteins in some fruits and vegetables and birch tree pollen

220
Q

What are the most common symptoms of OAS?

A

Itchiness

Swelling of mouth/face/lips/tongue/throat

221
Q

When do OAS symptoms usually appear?

A

Immediately after consuming food

222
Q

People with OAS typically respond more strongly to fruits or veggies in what form?

A

Raw

223
Q

What foods are usually associated with birch tree pollen allergies?

A 
Pitted fruits
Carrots
Peanuts
Almonds 
Apples
Celery
224
Q

What foods are usually associated with grass allergies?

A 
Peaches
Celery
Tomatoes
Melon
Oranges
225
Q

What foods are usually associated with ragweed allergies?

A

Bananas
Cucumbers
Melons
Zucchini

226
Q

What suggestions would a nurse provide to people with OAS?

A

Don’t eat those foods raw, especially in allergy season
Bake/heat the foods to break down allergy protein
Eat canned version of that food
Peel the food: protein usually found in the skin of the fruit or veggie

227
Q

In childhood, how much of dietary intake should consist of dietary fat?

A

30%

228
Q

How many exposures does it take for a child to accept a new food into their diet?

A

Sometimes 8-10 exposures

229
Q

What are the two types of eligibility to receive free or reduced price school lunches?

A

Categorical (receiving some form of assistance)

Income based

230
Q

What are the functions of water in the body?

A

Structural component of cells

Solvent to transport nutrients and eliminate waste

231
Q

What is the AHA recommendation for daily sodium intake?

A

Less than 2300 mg daily

232
Q

What are the most common causes of sodium deficiency?

A

Dehydration or excessive diarrhea

233
Q

What are some good sources of potassium?

A 
Bananas
Oranges
Meat
Dairy products
Green leafy vegetables
Legumes
234
Q

What are some common causes of potassium deficiency?

A

Vomiting
Diarrhea
Diuretics
Misuse of laxatives

235
Q

Over what period of time are I&O’s recorded?

A

24 hour time period

236
Q

What fluids should be included in I&Os?

A

All fluids, including:
Paraenteral fluids
Fluid gained through food and drink

Fluid lost as:
Vomit
Diarrhea/stool
Urine
Sweat
Insensible
Blood 
Wound drainage
237
Q

What amount of difference between intake and output is cause for concern?

A

A difference greater than 200 mL over a 24 hour time period

238
Q

What are some causes of fluid loss and dehydration?

A 
Heavy exercise and sweating
Limited fluid intake
Severe vomiting and diarrhea
Severe burns
Anorexia/bulimia 
Some medications
Hormone imbalances
239
Q

What are some things that can cause electrolyte imbalance?

A

Anything that causes fluid loss, plus
kidney damage/failure
Cancer

240
Q

What are some dietary guidelines for a patient with acute glomerulonephritis?

A

Maximize nutritional intake

Fluid/salt/protein are not restricted unless necessary d/t symptoms

241
Q

What are some other causes of renal failure?

A

Nephrotoxic drugs
Septicemia
Streptococcal infection

242
Q

What are the three stages of acute renal failure?

A

Oliguria
Diuretic
Recovery

243
Q

How long does the oliguria stage last and what are the dietary guidelines?

A

Lasts between 7 to 21 days and requires fluid restriction

244
Q

How long does the diuresis phase of AKI last and what are the dietary guidelines?

A

Lasts between 7 and 14 days and requires lots of fluid replacement (to make up for fluid lost in excessive urination)

245
Q

What are the food guidelines in acute kidney injury?

A

Protein restricted (0.6 to 0.8g/kg/day)

246
Q

How long does AKI recovery last and what are some dietary guidelines?

A

Takes 3 to 12 months and requires restricted protein, potassium, phosphate, sodium, and fluid

247
Q

What are two things to monitor for a patient on diuretic pills?

A

Monitor for falls (can cause BP decrease)

Monitor potassium levels (can cause potassium depletion)

248
Q

What are clinical findings of diabetes insipidus?

A

Dilute urine
Increased serum sodium and plasma osmolality
Signs of dehydration

249
Q

Why should someone with diabetes insipidus avoid alcohol?

A

Because it suppresses ADH production, which is needed for fluid retention

250
Q

Define fluid volume deficit

A

Decrease in water and sodium from ECF in similar proportions

251
Q

Define fluid volume excess

A

Body retains water and sodium in similar proportions (increased blood volume)

252
Q

What kind of patients will be placed on calorie restricted diets?

A

Those needing weight loss

253
Q

What is a regular/balanced diet and what modifications might be made to it?

A

A diet that would sustain/nourish a normal and healthy person
It could be modified in the hospital to be slightly calorie reduced or with lower fat

254
Q

What conditions might require a liquid diet?

A 
Heart attack recovery
Infection and recovery
Digestive problems
Malnutrition or someone who has not taken anything by mouth in a long time
Pre and post operation
Fever/vomiting/diarrhea
255
Q

What is included in a full liquid diet?

A

All clear/non-clear liquids and Anything that is liquid at room temperature

256
Q

What conditions might require a mechanical soft diet?

A

Chewing difficulties from jaw issues, missing teeth, or extreme fatigue

257
Q

What foods would be included in mechanical soft diets?

A 
Liquids
Soft veggies and fruits
Ground/shredded meat
Eggs
Soft cheese and soft breads
258
Q

What is included in a puréed diet?

A

Can include any food, but all will be blended to allow for little or no chewing

259
Q

What conditions might require a puréed diet?

A 
Ulcers of mouth or gums
Oral surgery
Dysphasia
Stroke
Numbness of mouth or throat
260
Q

What is eliminated from a low cholesterol diet?

A

Creams, fats, rich foods, fried foods, whole milk, chocolate

261
Q

What conditions might require a low cholesterol diet?

A

Gallbladder/liver disease
Obesity
Heart disease

262
Q

What foods should be eliminated from low sodium diets?

A 
Processed foods
Canned foods
Processed cheeses
Smoked/pickled foods
Olives
263
Q

Who might be put on a high protein diet?

A

Kids and teens
Pregnant and lactating women
Those recovering from surgery
Recovering from burns, fevers, and infections

264
Q

What patients might be placed on a bland diet?

A

Those with stomach/intestinal ulcers and digestive diseases

265
Q

What is a low residual diet?

A

A diet low in fiber

266
Q

What foods would be considered low residual?

A 
Refined white breads and crackers
Cooked cereals
Cold cereals
White rice
Noodles
Refined pasta
Peeled vegetables
Well cooked vegetables and veggies without seeds
267
Q

What might require a patient to adopt a low residual diet?

A

Narrowing of the bowel
Bowel surgery
Treatment that irritates the digestive tract

268
Q

avoid seeds in a low residual diet

A

also cook all veggies

269
Q

What are some fluid and electrolyte considerations for infants?

A

They dehydrate easier, due to…
Immature kidneys that cannot retain water
Higher proportion of water to body weight
Reliance on others to feed them
More rapid respirations

270
Q

What are some fluid and electrolyte considerations for the elderly?

A

Multiple medications that can dehydrate
Decreased kidney ability to respond to ADH and conserve water
Decreased renal blood flow
Decreased thirst

271
Q

How much body water needs to be lost to affect thinking and physical performance?

A

Only 1-2%

272
Q

How much digestive fluid is secreted by the GI tract every day?

A

Approximately 8000 mL, but pretty much all is reabsorbed

Krystan: Semester One Nursing School (6 decks)

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