Nutrition Flashcards
1
Q
Vitamin A benefit
A
Strengthen Immune function
Enhances vision
2
Q
Vitamin B benefits
A
RBC production
3
Q
Vitamin C benefits
A
Wound healing and strengthen immune system
4
Q
Albumin range
A
3.5-5.5
5
Q
Pre albumin range
A
23-43
6
Q
What is one reason H&H may decrease
A
Anemia
7
Q
What is a reason albumin or prealbumin would be low
A
Malnutrition
8
Q
Total cholesterol value
A
<200
9
Q
HDL value
A
> 60
10
Q
LDL
A
<100
11
Q
Triglycerides
A
<150
12
Q
Anorexia
A
Lack of appetite
13
Q
Basal metabolism
A
Energy required to sustain metabolic activity
14
Q
Dysphagia
A
Difficulty swallowing
15
Q
Enteral nutrition
A
Administer nutrition through stomach
16
Q
NPO
A
Nothing by mouth
17
Q
NPO except meds
A
NPO except small amount water with meds
18
Q
What restrictions are involved in renal diet
A
Restrictions: fluid, and limit K+, protein, phosphorus, and sodium
19
Q
Why do we want kidney patients to limit protein intake
A
Protein metabolism produces nitrate waste product; nitrate hard for kidney to excrete
Kidneys work harder, worsening condition
20
Q
What happens if albumin levels are low in blood
A
Fluid shifts into the cells
21
Q
Relationship b/w malnourishment and albumin
A
Albumin levels decrease due to not taking in enough protein
22
Q
Why limit phosphorus in renal patients
A
Kidneys struggle to excrete phosphorus, causing higher levels in body
Can drag calcium out of bones, weakening them
23
Q
Clear liquid diet vs full liquid diet
A
Clear liquid:Only liquids that are clear (broth, water, juice)
Full liquid: only liquids and foods that become liquid at room temperature
24
Q
What is puréed diet? What patients is this meant for?
A
Blended food
Stroke patients/ patients who have dysphagia
25
Mechanically altered diet? What patients is this meant for?
Food is chopped/mashed
| Also a dysphagia diet
26
What is the BMI ratio #1
Kg/meters^2
27
BMI ratio 2
(Lbs/height inches)x703
28
What is underweight BMI
<18.5
29
What is normal BMI
18.5-24.9
30
Overweight BMI
25-29.9
31
Obese BMI
>30
32
Morbid obese BMI
>40
33
Dietary guidelines recommendations
Calorie counting
Grains, fruits,veggies, proteins, low fat foods
Decreased fat intake, added sugars, alcohol
Regular exercise
Weight maintenance
34
Risk factors of poor nutrition
```
Weakness or fatigue (eating = exhausting or frustrating
Decreased senses (taste, smell, sight)
Dysphagia
Medications
Stress
```
35
Lab tests for nutritional assessment
Hgb, Hct, albumen, pre-albumen, BUN, Cre, lipid panel (cholesterol, HDL, LDL, triglycerides), urea
36
Some questions to ask during focused nutritional assessment
Have you made yourself throw up?
Do you have allergies/intolerances?
Recent changes in appetite?
Does your current intake differ from usual intake?
37
What does it mean if a patient tolerates a diet
Able to eat w/o causing issues
| No N/V, feel hungry, able to eat 50-75%
38
Ways to stimulate appetite
```
Small meals frequently
Ask about food preferences
Avoid meds/procedures around meals
Pain or nausea management
Oral hygiene
Alternatives
Ensure comfort
Clean environment
Company while eating
Chop food or open things for pt
```
39
Nursing interventions for loss smell/taste
Serve food hot
Different food textures
Avoid mixing foods
Serve one food at a time
40
Nurse interventions for slower peristalsis
Increase fiber
Increase activity
Avoid laxatives
Prunes
41
Nurse interventions for GERD
```
Avoid over eating
Decrease alcohol
Don’t smoke
Avoid eating before bed
Decrease fats
```
42
Nurse interventions for altered chewing ability
Encourage oral care
Sensitivity tooth paste
Cut up or puréed food
43
Nurse interventions for decreased gastric secretions
Chew food thoroughly
Antacids
Eat in regular schedule
44
Nurse interventions for glucose intolerance
Complex CHOs
| Avoid high sugar food
45
Nurse interventions for loss of appetite r/t depression
Promote socializing with meals
Eat outside
Pleasant setting/ clean environment
46
Ways to assist visually impaired patients with meals
Orient pt to what is on plate/location of food
Clock orientation
Use straws
Place food in similar spot each time
47
Special considerations for meal time and dementia patients
```
Music
Check food temp (avoid burns)
Few items at a time (a lot can be overwhelming)
Snacks b/w meals (hand foods)
No clutter
Minimal distractions
```
48
Symptoms of aspiration
```
Sudden coughing
Choking
Cyanosis
Frequent throat clearing
Regurgitation
```
49
Complications from aspiration
Aspiration related pneumonia
Acute Resp. Failure
Lung tissue damage
50
Ways to prevent aspiration
```
Alternate solids and liquids
Oral care to enhance taste
Sit patient up right (chair preferred)
Take time eating
Decrease sedative use (impairs swallowing/cough reflex)
Advocate for meal accommodations (puréed,chopped)
Decrease distractions
Swallow evaluation
Chin tuck
```
51
Indication for consistent carbohydrates diet?
| What foods are encouraged?
Type 1 or 2 DM
Poor glucose intolerance
Foods: high fiber, heart healthy fats
52
Indications for high fiber diet
Constipation
| Diverticulosis (prevent flair ups)
53
Low fiber diet indications
amount to intake
Foods to avoid
Indications: before surgery, diverticulitis, crohns, ulcerative colitis
Amount: 3g/day
Food to avoid: no fibrous veggies, meats, veggies with skin
54
How much sodium for sodium restricted diet?
500-3,000 mg/day
55
Indications for sodium restriction
HTN
HF
Renal disease
56
Purpose of renal diet
Decrease work on kidneys to prevent further damage and prevents accumulation of uremic toxins
57
Fluid restriction amount for renal diet
1000 ml/ day
| 500 ml / 3 meals
58
Protein amount for renal diet
0.6-1 g/kg/day
59
Indications for clear liquid diet
Bowel surgery prep, endoscopy, post op
60
Indications for pureed diet
Oral surgery, chewing/swallowing difficulty
61
Dysphagia diet indications
Chewing difficulty from surgery( anything around face), stroke
62
Sensory deprivation
Occurs when one has minimal sensory input and brain fills in gaps d/t lac of input
63
Risk factors of sensory deprivation
Institutionalized patients
Small space
Sensory defecits (less environmental stim)
Chronic pain
Impaired mobility (less frequent environment change)
ICU patients (no breaks)
64
SxS of sensory deprivation and overload
```
Crying
Irritable
Anxious
Poor concentration
Escape behaviors
Confusion
Hallucinations
Talking to objects
```
65
Interventions for sensory deprivation
```
Activities to stimulate senses(reading, music, puzzle, walking)
Familiar things/people
Orient patient to TV, radio
Use their name
Colorful things
```
66
Interventions for sensory overload
Consistency/schedule
Simple explanations
Explore stim that is stressful
Interrupting patient less times during day
67
Sensory deficit
Impaired functioning of one or more of the senses
68
Risks for sensory deficit
Older patients
Diabetics
Alzeihmers
Nerve damage
69
SxS of sensory deficits
Changes in hearing,vision, smell, taste, peripheral sensation
70
Interventions for sensory defecits
```
Ensure wearing glasses
Hearing aids work
Meds for vision
Assess skin for break down
Exercise
```
71
Presbyopia
Gradual vision loss makes hard to see objects up close
72
SxS of presbyopia
Hold reading material far
Blurry vision close up
Head ache reading close up
73
Nursing interventions for presbyopia
Have patient read out loud a few sentences
Enlarged print
Adequate light
Visit eye doc
74
How does diabetes affect vision (retinopathy)
High sugar in blood damages bvs causing poor vision
75
Presbycusis
Gradual loss of high frequency sounds bilaterally
76
SxS of presbycusis
Speech sounds mumbled
Hard time hearing, especially with background noise
Tinnitus
77
Nurse interventions for presbycusis
Decrease background noise
Advocate for hearing aid
Hearing test
Check hearing aids
78
Peripheral neuropathy
Nerve pain of hands, arms, feet, legs
Toes on fire
Tingling
79
Interventions for peripheral neuropathy
```
Vitamins B6/B12
Gabapentin
Prevent injury (since feeling decreased)
Inspect feet
Shoes slightly larger
```
80
Risk factors of malnutrition in elder
```
Decreased taste or smell
Confusion
Dysphagia
Decreased glucose intolerance
Teeth loss
GERD
Altered chewing
Loneliness
Slowed peristalsis
```
81
How does stroke contribute to risk for malnutrition
```
Impaired mobility from weakness
Vision impaired
Unable to prepare food
Weak swallowing (aspiration)
Confusion
```
82
Some ways to address malnutrition
```
Start with protein if small appetite
Open containers
Vitamins and protein supps
Temporary tube feeding
Monitor labs (H&H, albumin, pre-albumin)
```
