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Fundamentals > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Nasogastric Tube (NG):

A

tube inserted in nose to stomach

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2
Q

Nasointestinal Tube (NI):

A

tube inserted in nose through upper portion of small intestine

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3
Q

NPO:

A

nothing by mouth (for procedures usually)

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4
Q

Nutrients:

A

biochemical substances to help body grow and maintain health and recovery

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5
Q

Nutrition:

A

study of nutrients

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6
Q

Obesity:

A

weight greater than 20% above ideal weight

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7
Q

Parenteral Nutrition (PN):

A

nourishment through IV therapy

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8
Q

Percutaneous Endoscopic gastrostomy:

A

surgically placed gastronomy tube

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9
Q

Peripheral parenteral nutrition (PPN):

A

for pts that need nutrient supplementation through peripheral vein due to inadequate food by mouth

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10
Q

Recommended dietary allowance (RDA):

A

average daily amounts of essential nutrients that healthy individuals should consume

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11
Q

Waist circumference:

A

assessment of abdominal fat and establish ideal body weight

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12
Q

Absorption:

A

drugs are transferred from site on body to bloodstream

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13
Q

Anorexia:

A

lack or loss of appetite for food

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14
Q

Anthropometric:

A

measuring body and body parts

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15
Q

Aspiration:

A

misdirection of oropharyngeal secretions or gastric contents in larynx and lower respiratory tract

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16
Q

Basal Metabolism:

A

energy required to carry out involuntary activities of body at rest

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17
Q

Body Mass Index (BMI):

A

height and weight ratio

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18
Q

Digestion:

A

GI breakdown of food into particles to pass to cells

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19
Q

Dysphagia:

A

difficulty or inability to swallow

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20
Q

Enteral Nutrition:

A

alternative forms of nutrition through tubes

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21
Q

Gastric residual:

A

feeding remaining in the stomach

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22
Q

Gastrostomy:

A

opening created in stomach

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23
Q

Essential nutrients-

A

must be provided in diet and supplements, aka macronutrients

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24
Q

Nonessential nutrients-

A

not supplied through food or supplements, not required by the body

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25
Q

Factors that increase BMR:

A

growth, infections, fever, emotional tension, extreme environmental temps, elevated levels of some hormones

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26
Q

body responses as if starving and slows down metabolic rate, making it difficult to lose weight.

A

Fasting-

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27
Q

Energy Nutrients

A

Fats, Carbs, Proteins

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28
Q

Fat

A

Fats- lipids and are insoluble in water
Mixture of saturated and unsaturated fatty acids
Most concentrated source of energy in diet

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29
Q

Carbohydrates

A

Carbohydrates- sugars & starches

Easily digestible

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30
Q

Protein

A

Proteins- make of amino acids
Can be complete or incomplete
Complete= animal protein
Incomplete= plant protein

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31
Q

Regulatory Nutrients

A

Vitamins, Minerals, Water

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32
Q

Vitamins

A

Organic compounds needed by body in small amounts

Extra amounts are excreted in urine and feces

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33
Q

Minerals

A

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

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34
Q

Water

A

50-60% of body weight

More vital than food for the body

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35
Q

Digestion Process

A

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

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36
Q

Older Adults Nutrition

A

Older Adults

Decrease BMR, loss of lean muscle, caloric needs decrease as well

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37
Q

Pregnant & Lactating Women Nutrition

A

Pregnant & Lactating Women

Increase to support growth and maintain maternal homeostasis

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38
Q

Adult Nutrition

A

Adults

Growth ceases; BMR declines, nutritional needs level off

39
Q

Adolescent Nutrition

A

Adolescents

Growth spurts; nutritional needs increase to support growth; weight consciousness

40
Q

School Age Children Nutrition

A

School-Aged Children

Erratic growth pattern; teeth present; health promotion focus increasing energy requirements

41
Q

Infant Nutrition

A

Infant

Rapid growth; greatest need of nutrition per unit of body weight

42
Q

Toddlers & Preschooler Nutrition

A

Toddlers & Preschoolers

Growth slows; can feed self, frequent inadequate intake of fruits and veggies

43
Q

Which laboratory value would be indicative of a client’s level of malnutrition?

A

Serum albumin

44
Q

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?

A

Total parenteral nutrition (TPN)

45
Q

What deficiencies can a lack of vitamin D cause?

A

Bowed legs and poor dentition

46
Q

Which nutrient would need to be required in increased amounts for a patient with long-term alcohol use?

A

Vitamin B

47
Q

What would you do if a feeding tube was clogged and you were unable to aspirate gastric contents?

A

Connect a syringe filled with warm water to the feeding tube and flush it out using gentle pressure.

48
Q

what type of carb is Whole grain pasta and bread?

A

Complex carb

49
Q

Why is taking megadoses of vitamins bad?

A

Can lead to high level of vitamin in the blood and injure the kidney and even cause death

50
Q

A client who has bleeding tendencies has a deficiency in which vitamin?

A

Vitamin K

51
Q

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?

A
  1. Cleanse the top of feeding container with alcohol before opening
  2. Replace bag and tubing every 24 hrs.
52
Q

What type of feeing goes through the central vein?

A

Total parenteral nutrition (TPN)

53
Q

What is important to know regarding calcium absorption?

A

“Vitamin D helps calcium absorption.”

54
Q

A client having a bowel surgery asks why being NPO after surgery is necessary. Which statement by the nurse best describes the reason?

A

To rest the gastrointestinal tract and promote healing

55
Q

What vitamin deficiency can lead to fatigue and has trouble concentrating and is also related to vegetarianism?

A

vitamin B12

56
Q

How often should the nurse check for residual of a continuous NG tube?

A

Every 4 to 6 hours

57
Q

What findings of skin can show a lack in nutrition status?

A

Flaky facial skin, facial edema, and pale skin color

58
Q

How could you increase a patient to eat more if they say the smell and taste isnt appealing and eating is a chore?

A

Try eating foods that are attractive and at the proper temperature.

59
Q

Which intervention should the nurse take for a client who is receiving continuous tube feedings?

A

Elevate the head of the bed at least 30 to 45 degrees to prevent aspiration.

60
Q

What position should bedridden patients be when eating?

A

High fowlers position

61
Q

What nutritional deficiency is linked to an enlarged thyroid?

A

Iodine

62
Q

what vitamin or mineral is helpful to prevent neural tube defects during pregnancy?

A

Folic acid

63
Q

What should a postmenopausal patient eat to help increase vitamin D?

A

milk

64
Q

What are some foods that can increase iron?

A

Liver
Egg yolks
Tofu
Spinach

65
Q

What could help increase a patients appetite and desire to eat?

A

Try to ensure that the client’s food is attractive and sufficiently warm.

66
Q

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:

A

negative nitrogen balance.

67
Q

What is negative nitrogen balance?

A

A negative nitrogen balance exists when excretion of nitrogen exceeds the intake.

68
Q

What is the major storage of fat in the body?

A

triglycerides

69
Q

What vitamin is only found in animal protein?

A

Vitamin B12

70
Q

At what period of life do nutrient needs stabilize?

A

Adulthood

71
Q

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?

A

Vitamin K

72
Q

Where does most absorption of digested food occur?

A

Small intestine

73
Q

What can a fever do to BMR?

A

Increase it

74
Q

What vitamins, if low, can lead to lack of muscle energy?

A

Niacin & Thiamine

75
Q

What is the process to introduce new foods to infants?

A

New foods should be introduced one at a time for a period of 2 to 3 days.

76
Q

How do you confirm if an NG tube is placed correctly?

A

Radiographic confirmation of position; if you can’t check with Xray, pH test can also be used

77
Q

fat soluble vitamin

A

Vitamin A, D, E, K

78
Q

Why do we get blood glucose readings from the finger tips?

A

Blood from the fingertips shows changes in glucose more quickly than other testing sites.

79
Q

BMI ranges

A

Below 18.5 Underweight

  1. 5—24.9 Healthy
  2. 0—29.9 Overweight
  3. 0 and Above Obese
80
Q

Proper Steps to take out an NG tube

A 
Identify the client.
 Raise bed to 30 to 45 degrees.
 Put on nonsterile gloves.
 Discontinue suction.
 Remove tube while client holds breath.
81
Q

What foods are rich in potassium and may be recommended to be taken with Furosemide?

A

Bananas and orange juice

82
Q

How long can TPN be used/ how long till it needs to be discarded and replaced?

A

24 hours

83
Q

What is a technique to increase the flow rate of the formula in an NG tube?

A

Raise the height of the syringe.

84
Q

What does it mean if there is a large residual extracted from an NG tube?

A

An obstruction; if this occurs hold the enteral nutrition and notify the primary care provider.

85
Q

Why are patients NPO for a few days after bowel surgery?

A

To rest the gastrointestinal tract and promote healing

86
Q

What lab test can tell if a patient needs nutritional support?

A

low prealbumin levels

87
Q

Categorize each tube for short or long term use:

A

Gastronomy- LT
NG- ST
NI- ST
Salem Sump- ST

88
Q

What is a technique to use when an NG tube clogs?

A

If the tube becomes clogged when aspirating contents, use warm water and gentle pressure to remove the clog.

89
Q

What foods can help with B12 deficiency?

A

Liver

90
Q

How would you apply gel to a wound bed?

A

“To best avoid further traumatizing the wound bed, apply the gel with a sterile cotton tip applicator.”

91
Q

What would a low hematocrit, creatinine, and blood urea nitrogen (BUN) levels mean?

A

Increase the client’s fluid intake.

92
Q

evisceration

A

to take out parts of the bowel; with abdominal surgeries

93
Q

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?

A

hydrocolloid

94
Q

What is the most important part when working with a client with an amputation?

A

elevating and supporting the stump

Fundamentals (6 decks)

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