Nutrition

Question 1

Low fat indication

Answer 1

: heart disease and obesity

Question 2

Carb counting indication

Answer 2

Carbohydrate counting is a meal planning technique used to keep track of the amount of carbohydrate eaten with each meal and per day, managing blood glucose

Question 3

Calorie counting indication

Answer 3

weight loss, diabetic management

Question 4

Low prote indication

Answer 4

impaired liver function, kidney disease or disorders that interfere with protein metabolism

Question 5

Low carb indication

Answer 5

lower risk for T2 diabetes and heart disease

Question 6

Indications for Enteral nutrition

Answer 6

• functioning GI tract but is unable to take any or enough oral nourishment or when it is unsafe to do so

Question 7

Indications for Parenteral nutrition

Answer 7

• Complicated surgery or trauma
• Severe anorexia nervosa
• Severe malabsorption
• Short bowel syndrome
• GI obstruction
• prolonged ileus
  severe diarrhea or vomiting,
• GI tract cannot be used for the ingestion, digestion, and absorption of essential nutrients

Question 8

Enteral Nutrition definition

Answer 8

provide nutrients directly to GI tract and preferred method of meeting nutritional needs if the patient is unable to swallow or cannot take nutrition orally BUT has a functioning GI tract

Question 9

What are the types of enteral feeding tubes?

Answer 9

Nasogastric (NG)
jejunal
gastric

Question 10

Which route for enteral nutrition is preferred?

Answer 10

Nasogastic

Question 11

What is a a contraindication of NG tube? then which one is preferred next?

Answer 11

risk for gastric reflux

jejunal tube

Question 12

parenteral nutrition definition

Answer 12

specialized nutritonal support provided intravenously for those unable to digest or absorb EN

Question 13

diets to promote wound healing (vitamins that help)

Answer 13

• high in protein, carbohydrate, and vitamins with moderate fat intake
• it A, D. E, and C

Question 14

Difference between nutritional screening vs. nutritional assessment

Answer 14

screening: identifies people at high risks for nutritional deficiencies (brief eval) looks at wt., ht., weight change, primary diagnosis, and comorbidities)
assessment: more in-depth to learn more about the client’s nutritional status

Question 15

When would you use a full nutritional assessment?

Answer 15

screening tools reveal someone may be at risk for malnourishment

Question 16

Full nutritional assessment (what does it look at, what does it identify, and parts of assessment and score)

Answer 16

• looks at whether the body is receiving the necessary nutrient
• identifies malnourishment
• parts of assessment: decline in food intake, weight loss, mobility, psychological status (dementia or depression), BMI (or calf circumference if BMI not available)
• rate 0-14 (lower means malnourished)

Question 17

Indications for nutritional screenings

Answer 17

• within 24 hours of admission (to hospital) and regularly after

Question 18

Possible risks with PN

Answer 18

• disuse of GI tract
• atrophy
• generalized shrinkage

Question 19

Low cholesterol diet (how much mg)

Answer 19

300 mg/day serum lipid reduction

Question 20

Low sodium (what it consists of )

Answer 20

• 4g, (no added salt), 2g, 1g, or 500 mg, vary from no added salt to severe sodium restriction which requires selective food purchases

Question 21

Mechanical soft (what it consists of )

Answer 21

clear, full liquid, and pureed with addition of cream soups, ground or finely diced meats, flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light breads, cooked vegetables, cooked or canned fruits, bananas, soups, PB, eggs (not fried)

Question 22

dysphagia diet (why prescribed and what it consists of)

Answer 22

• Thickened liquids, and pureed: doesn’t require chewing
• prescribed for difficulty chewing or swallowing due to recent oral surgery or mouth numbness
• clear and full liquids (thickened), scrambled eggs, pureed meats, veggies, and fruits, and mashed potatoes and gravy

Question 23

full liquid diet (why prescribed and what it consist of )

Answer 23

• prescribed from postoperative abdominal surgery, experiencing dysphagia, or prior to undergoing certain procedures
• contains only fluids, liquids foods, and liquids at room temp (no solids)
• clear liquid with the addition of smooth textured dairy products (ice cream), strained or cleaned cream soups, custards, refined cooked cereal, vegetable juices, pureed vegetables, sherberts, puddings, and frozen yogurt

Question 24

Clear liquid diet (why prescribed and what it consists of)

Answer 24

• prescribed to decrease strain of digestive system after/before certain procedures, following surgery, or digestive issues
• only clear liquids (have to be see-through), easily digestible that doesn’t leave residue in intestinal tract
• clear fat-free broth, bouillon, coffee, tea, carbonated beverages, clear fruit juices, gelation, fruit ices, popsicles

Question 25

Different types of therapeutic diets (13):

Answer 25

• NPO
• clear liquid
• full liquid
• dysphagia
• mechanical soft
• soft/low residue
• high fiber
• low sodium
• low cholesterol
• diabetic
• gluten-free
• cardiovascular diet
• renal diet

Question 26

Difference between nutritional screening vs. nutritional assessment

Answer 26

screening: identifies people at high risks for nutritional defeicentees (brief eval) looks at wt., ht., weight change, primary diagnosis, and comorbidities)
assessment: more in-depth to learn more about client’s nutritional status

Question 27

Low fat indication

Answer 27

: heart disease and obesity