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Nursing Fundamentals > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

Vitamin A benefit

A

Strengthen Immune function

Enhances vision

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2
Q

Vitamin B benefits

A

RBC production

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3
Q

Vitamin C benefits

A

Wound healing and strengthen immune system

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4
Q

Albumin range

A

3.5-5.5

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5
Q

Pre albumin range

A

23-43

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6
Q

What is one reason H&H may decrease

A

Anemia

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7
Q

What is a reason albumin or prealbumin would be low

A

Malnutrition

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8
Q

Total cholesterol value

A

<200

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9
Q

HDL value

A

> 60

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10
Q

LDL

A

<100

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11
Q

Triglycerides

A

<150

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12
Q

Anorexia

A

Lack of appetite

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13
Q

Basal metabolism

A

Energy required to sustain metabolic activity

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14
Q

Dysphagia

A

Difficulty swallowing

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15
Q

Enteral nutrition

A

Administer nutrition through stomach

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16
Q

NPO

A

Nothing by mouth

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17
Q

NPO except meds

A

NPO except small amount water with meds

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18
Q

What restrictions are involved in renal diet

A

Restrictions: fluid, and limit K+, protein, phosphorus, and sodium

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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

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20
Q

What happens if albumin levels are low in blood

A

Fluid shifts into the cells

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21
Q

Relationship b/w malnourishment and albumin

A

Albumin levels decrease due to not taking in enough protein

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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

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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

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24
Q

What is puréed diet? What patients is this meant for?

A

Blended food

Stroke patients/ patients who have dysphagia

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25
Q

Mechanically altered diet? What patients is this meant for?

A

Food is chopped/mashed

Also a dysphagia diet

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26
Q

What is the BMI ratio #1

A

Kg/meters^2

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27
Q

BMI ratio 2

A

(Lbs/height inches)x703

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28
Q

What is underweight BMI

A

<18.5

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29
Q

What is normal BMI

A

18.5-24.9

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30
Q

Overweight BMI

A

25-29.9

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31
Q

Obese BMI

A

> 30

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32
Q

Morbid obese BMI

A

> 40

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33
Q

Dietary guidelines recommendations

A

Calorie counting
Grains, fruits,veggies, proteins, low fat foods
Decreased fat intake, added sugars, alcohol
Regular exercise
Weight maintenance

34
Q

Risk factors of poor nutrition

A 
Weakness or fatigue (eating = exhausting or frustrating 
Decreased senses (taste, smell, sight) 
Dysphagia 
Medications 
Stress
35
Q

Lab tests for nutritional assessment

A

Hgb, Hct, albumen, pre-albumen, BUN, Cre, lipid panel (cholesterol, HDL, LDL, triglycerides), urea

36
Q

Some questions to ask during focused nutritional assessment

A

Have you made yourself throw up?
Do you have allergies/intolerances?
Recent changes in appetite?
Does your current intake differ from usual intake?

37
Q

What does it mean if a patient tolerates a diet

A

Able to eat w/o causing issues

No N/V, feel hungry, able to eat 50-75%

38
Q

Ways to stimulate appetite

A 
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
Q

Nursing interventions for loss smell/taste

A

Serve food hot
Different food textures
Avoid mixing foods
Serve one food at a time

40
Q

Nurse interventions for slower peristalsis

A

Increase fiber
Increase activity
Avoid laxatives
Prunes

41
Q

Nurse interventions for GERD

A 
Avoid over eating 
Decrease alcohol
Don’t smoke 
Avoid eating before bed 
Decrease fats
42
Q

Nurse interventions for altered chewing ability

A

Encourage oral care
Sensitivity tooth paste
Cut up or puréed food

43
Q

Nurse interventions for decreased gastric secretions

A

Chew food thoroughly
Antacids
Eat in regular schedule

44
Q

Nurse interventions for glucose intolerance

A

Complex CHOs

Avoid high sugar food

45
Q

Nurse interventions for loss of appetite r/t depression

A

Promote socializing with meals
Eat outside
Pleasant setting/ clean environment

46
Q

Ways to assist visually impaired patients with meals

A

Orient pt to what is on plate/location of food
Clock orientation
Use straws
Place food in similar spot each time

47
Q

Special considerations for meal time and dementia patients

A 
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
Q

Symptoms of aspiration

A 
Sudden coughing 
Choking 
Cyanosis 
Frequent throat clearing 
Regurgitation
49
Q

Complications from aspiration

A

Aspiration related pneumonia
Acute Resp. Failure
Lung tissue damage

50
Q

Ways to prevent aspiration

A 
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
Q

Indication for consistent carbohydrates diet?

What foods are encouraged?

A

Type 1 or 2 DM
Poor glucose intolerance
Foods: high fiber, heart healthy fats

52
Q

Indications for high fiber diet

A

Constipation

Diverticulosis (prevent flair ups)

53
Q

Low fiber diet indications
amount to intake
Foods to avoid

A

Indications: before surgery, diverticulitis, crohns, ulcerative colitis
Amount: 3g/day
Food to avoid: no fibrous veggies, meats, veggies with skin

54
Q

How much sodium for sodium restricted diet?

A

500-3,000 mg/day

55
Q

Indications for sodium restriction

A

HTN
HF
Renal disease

56
Q

Purpose of renal diet

A

Decrease work on kidneys to prevent further damage and prevents accumulation of uremic toxins

57
Q

Fluid restriction amount for renal diet

A

1000 ml/ day

500 ml / 3 meals

58
Q

Protein amount for renal diet

A

0.6-1 g/kg/day

59
Q

Indications for clear liquid diet

A

Bowel surgery prep, endoscopy, post op

60
Q

Indications for pureed diet

A

Oral surgery, chewing/swallowing difficulty

61
Q

Dysphagia diet indications

A

Chewing difficulty from surgery( anything around face), stroke

62
Q

Sensory deprivation

A

Occurs when one has minimal sensory input and brain fills in gaps d/t lac of input

63
Q

Risk factors of sensory deprivation

A

Institutionalized patients
Small space
Sensory defecits (less environmental stim)
Chronic pain
Impaired mobility (less frequent environment change)
ICU patients (no breaks)

64
Q

SxS of sensory deprivation and overload

A 
Crying 
Irritable 
Anxious 
Poor concentration 
Escape behaviors 
Confusion 
Hallucinations 
Talking to objects
65
Q

Interventions for sensory deprivation

A 
Activities to stimulate senses(reading, music, puzzle, walking) 
Familiar things/people 
Orient patient to TV, radio
Use their name 
Colorful things
66
Q

Interventions for sensory overload

A

Consistency/schedule
Simple explanations
Explore stim that is stressful
Interrupting patient less times during day

67
Q

Sensory deficit

A

Impaired functioning of one or more of the senses

68
Q

Risks for sensory deficit

A

Older patients
Diabetics
Alzeihmers
Nerve damage

69
Q

SxS of sensory deficits

A

Changes in hearing,vision, smell, taste, peripheral sensation

70
Q

Interventions for sensory defecits

A 
Ensure wearing glasses 
Hearing aids work 
Meds for vision 
Assess skin for break down 
Exercise
71
Q

Presbyopia

A

Gradual vision loss makes hard to see objects up close

72
Q

SxS of presbyopia

A

Hold reading material far
Blurry vision close up
Head ache reading close up

73
Q

Nursing interventions for presbyopia

A

Have patient read out loud a few sentences
Enlarged print
Adequate light
Visit eye doc

74
Q

How does diabetes affect vision (retinopathy)

A

High sugar in blood damages bvs causing poor vision

75
Q

Presbycusis

A

Gradual loss of high frequency sounds bilaterally

76
Q

SxS of presbycusis

A

Speech sounds mumbled
Hard time hearing, especially with background noise
Tinnitus

77
Q

Nurse interventions for presbycusis

A

Decrease background noise
Advocate for hearing aid
Hearing test
Check hearing aids

78
Q

Peripheral neuropathy

A

Nerve pain of hands, arms, feet, legs
Toes on fire
Tingling

79
Q

Interventions for peripheral neuropathy

A 
Vitamins B6/B12
Gabapentin 
Prevent injury (since feeling decreased)
Inspect feet
Shoes slightly larger
80
Q

Risk factors of malnutrition in elder

A 
Decreased taste or smell 
Confusion 
Dysphagia 
Decreased glucose intolerance 
Teeth loss 
GERD
Altered chewing
Loneliness 
Slowed peristalsis
81
Q

How does stroke contribute to risk for malnutrition

A 
Impaired mobility from weakness
Vision impaired 
Unable to prepare food
Weak swallowing (aspiration) 
Confusion
82
Q

Some ways to address malnutrition

A 
Start with protein if small appetite 
Open containers 
Vitamins and protein supps 
Temporary tube feeding 
Monitor labs (H&H, albumin, pre-albumin)

Nursing Fundamentals (8 decks)

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