Nutrition Flashcards
1
Q
Nasogastric Tube (NG):
A
tube inserted in nose to stomach
2
Q
Nasointestinal Tube (NI):
A
tube inserted in nose through upper portion of small intestine
3
Q
NPO:
A
nothing by mouth (for procedures usually)
4
Q
Nutrients:
A
biochemical substances to help body grow and maintain health and recovery
5
Q
Nutrition:
A
study of nutrients
6
Q
Obesity:
A
weight greater than 20% above ideal weight
7
Q
Parenteral Nutrition (PN):
A
nourishment through IV therapy
8
Q
Percutaneous Endoscopic gastrostomy:
A
surgically placed gastronomy tube
9
Q
Peripheral parenteral nutrition (PPN):
A
for pts that need nutrient supplementation through peripheral vein due to inadequate food by mouth
10
Q
Recommended dietary allowance (RDA):
A
average daily amounts of essential nutrients that healthy individuals should consume
11
Q
Waist circumference:
A
assessment of abdominal fat and establish ideal body weight
12
Q
Absorption:
A
drugs are transferred from site on body to bloodstream
13
Q
Anorexia:
A
lack or loss of appetite for food
14
Q
Anthropometric:
A
measuring body and body parts
15
Q
Aspiration:
A
misdirection of oropharyngeal secretions or gastric contents in larynx and lower respiratory tract
16
Q
Basal Metabolism:
A
energy required to carry out involuntary activities of body at rest
17
Q
Body Mass Index (BMI):
A
height and weight ratio
18
Q
Digestion:
A
GI breakdown of food into particles to pass to cells
19
Q
Dysphagia:
A
difficulty or inability to swallow
20
Q
Enteral Nutrition:
A
alternative forms of nutrition through tubes
21
Q
Gastric residual:
A
feeding remaining in the stomach
22
Q
Gastrostomy:
A
opening created in stomach
23
Q
Essential nutrients-
A
must be provided in diet and supplements, aka macronutrients
24
Q
Nonessential nutrients-
A
not supplied through food or supplements, not required by the body
25
Factors that increase BMR:
growth, infections, fever, emotional tension, extreme environmental temps, elevated levels of some hormones
26
body responses as if starving and slows down metabolic rate, making it difficult to lose weight.
Fasting-
27
Energy Nutrients
Fats, Carbs, Proteins
28
Fat
Fats- lipids and are insoluble in water
Mixture of saturated and unsaturated fatty acids
Most concentrated source of energy in diet
29
Carbohydrates
Carbohydrates- sugars & starches
| Easily digestible
30
Protein
Proteins- make of amino acids
Can be complete or incomplete
Complete= animal protein
Incomplete= plant protein
31
Regulatory Nutrients
Vitamins, Minerals, Water
32
Vitamins
Organic compounds needed by body in small amounts
| Extra amounts are excreted in urine and feces
33
Minerals
Inorganic compounds found in all body fluids and tissues in form of salt or combined with organic compounds
Minerals needed daily= calcium, phosphorus, sulfur, sodium, chloride, potassium, and magnesium
34
Water
50-60% of body weight
| More vital than food for the body
35
Digestion Process
GI system breaks down food into small particles to be absorbed by cells
Begins in mouth with mastication and saliva
Pushed into pharynx by tongue, continues to esophagus
Peristalsis moved food to stomach
Stomach churns food and mixes in substances to further break down
Food leaves stomach and goes to small intestine
Small intestine secretes enzymes to further digest
Absorption occurs in the walls of the small intestine
36
Older Adults Nutrition
Older Adults
| Decrease BMR, loss of lean muscle, caloric needs decrease as well
37
Pregnant & Lactating Women Nutrition
Pregnant & Lactating Women
| Increase to support growth and maintain maternal homeostasis
38
Adult Nutrition
Adults
| Growth ceases; BMR declines, nutritional needs level off
39
Adolescent Nutrition
Adolescents
| Growth spurts; nutritional needs increase to support growth; weight consciousness
40
School Age Children Nutrition
School-Aged Children
| Erratic growth pattern; teeth present; health promotion focus increasing energy requirements
41
Infant Nutrition
Infant
| Rapid growth; greatest need of nutrition per unit of body weight
42
Toddlers & Preschooler Nutrition
Toddlers & Preschoolers
| Growth slows; can feed self, frequent inadequate intake of fruits and veggies
43
Which laboratory value would be indicative of a client’s level of malnutrition?
Serum albumin
44
A physician orders nutritional therapy administered via a central vein for a client who cannot take foods orally. What is the term for this type of nutrition?
Total parenteral nutrition (TPN)
45
What deficiencies can a lack of vitamin D cause?
Bowed legs and poor dentition
46
Which nutrient would need to be required in increased amounts for a patient with long-term alcohol use?
Vitamin B
47
What would you do if a feeding tube was clogged and you were unable to aspirate gastric contents?
Connect a syringe filled with warm water to the feeding tube and flush it out using gentle pressure.
48
what type of carb is Whole grain pasta and bread?
Complex carb
49
Why is taking megadoses of vitamins bad?
Can lead to high level of vitamin in the blood and injure the kidney and even cause death
50
A client who has bleeding tendencies has a deficiency in which vitamin?
Vitamin K
51
A client is receiving intermittent NG tube feedings using an open system. Which actions should the nurse implement to reduce the client's risk for infection?
1. Cleanse the top of feeding container with alcohol before opening
2. Replace bag and tubing every 24 hrs.
52
What type of feeing goes through the central vein?
Total parenteral nutrition (TPN)
53
What is important to know regarding calcium absorption?
“Vitamin D helps calcium absorption.”
54
A client having a bowel surgery asks why being NPO after surgery is necessary. Which statement by the nurse best describes the reason?
To rest the gastrointestinal tract and promote healing
55
What vitamin deficiency can lead to fatigue and has trouble concentrating and is also related to vegetarianism?
vitamin B12
56
How often should the nurse check for residual of a continuous NG tube?
Every 4 to 6 hours
57
What findings of skin can show a lack in nutrition status?
Flaky facial skin, facial edema, and pale skin color
58
How could you increase a patient to eat more if they say the smell and taste isnt appealing and eating is a chore?
Try eating foods that are attractive and at the proper temperature.
59
Which intervention should the nurse take for a client who is receiving continuous tube feedings?
Elevate the head of the bed at least 30 to 45 degrees to prevent aspiration.
60
What position should bedridden patients be when eating?
High fowlers position
61
What nutritional deficiency is linked to an enlarged thyroid?
Iodine
62
what vitamin or mineral is helpful to prevent neural tube defects during pregnancy?
Folic acid
63
What should a postmenopausal patient eat to help increase vitamin D?
milk
64
What are some foods that can increase iron?
Liver
Egg yolks
Tofu
Spinach
65
What could help increase a patients appetite and desire to eat?
Try to ensure that the client's food is attractive and sufficiently warm.
66
An older adult client has a decubitus ulcer with drainage, dysphagia, and immobility. She consumes less than 300 calories per day and has a large amount of interstitial fluid. The client is in a state of:
negative nitrogen balance.
67
What is negative nitrogen balance?
A negative nitrogen balance exists when excretion of nitrogen exceeds the intake.
68
What is the major storage of fat in the body?
triglycerides
69
What vitamin is only found in animal protein?
Vitamin B12
70
At what period of life do nutrient needs stabilize?
Adulthood
71
A client is prescribed warfarin, an anticoagulant. When educating this client about potential diet and drug interactions, the nurse would caution the client about foods containing which nutrient?
Vitamin K
72
Where does most absorption of digested food occur?
Small intestine
73
What can a fever do to BMR?
Increase it
74
What vitamins, if low, can lead to lack of muscle energy?
Niacin & Thiamine
75
What is the process to introduce new foods to infants?
New foods should be introduced one at a time for a period of 2 to 3 days.
76
How do you confirm if an NG tube is placed correctly?
Radiographic confirmation of position; if you can't check with Xray, pH test can also be used
77
fat soluble vitamin
Vitamin A, D, E, K
78
Why do we get blood glucose readings from the finger tips?
Blood from the fingertips shows changes in glucose more quickly than other testing sites.
79
BMI ranges
Below 18.5 Underweight
18. 5—24.9 Healthy
25. 0—29.9 Overweight
30. 0 and Above Obese
80
Proper Steps to take out an NG tube
```
Identify the client.
Raise bed to 30 to 45 degrees.
Put on nonsterile gloves.
Discontinue suction.
Remove tube while client holds breath.
```
81
What foods are rich in potassium and may be recommended to be taken with Furosemide?
Bananas and orange juice
82
How long can TPN be used/ how long till it needs to be discarded and replaced?
24 hours
83
What is a technique to increase the flow rate of the formula in an NG tube?
Raise the height of the syringe.
84
What does it mean if there is a large residual extracted from an NG tube?
An obstruction; if this occurs hold the enteral nutrition and notify the primary care provider.
85
Why are patients NPO for a few days after bowel surgery?
To rest the gastrointestinal tract and promote healing
86
What lab test can tell if a patient needs nutritional support?
low prealbumin levels
87
Categorize each tube for short or long term use:
Gastronomy- LT
NG- ST
NI- ST
Salem Sump- ST
88
What is a technique to use when an NG tube clogs?
If the tube becomes clogged when aspirating contents, use warm water and gentle pressure to remove the clog.
89
What foods can help with B12 deficiency?
Liver
90
How would you apply gel to a wound bed?
"To best avoid further traumatizing the wound bed, apply the gel with a sterile cotton tip applicator."
91
What would a low hematocrit, creatinine, and blood urea nitrogen (BUN) levels mean?
Increase the client's fluid intake.
92
evisceration
to take out parts of the bowel; with abdominal surgeries
93
What dressing is occlusive or semi-occlusive, limits exchange of oxygen between wound and environment, provides minimal to moderate absorption of drainage, maintains a moist wound environment?
hydrocolloid
94
What is the most important part when working with a client with an amputation?
elevating and supporting the stump
