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NUR 333 Funds II > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Carbs

A

Encourage fruits, legumes, grains, milk

Limit simple carbs

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2
Q

Fats

A

low in saturated and trans fat

fish, nuts

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3
Q

Fiber

A

beans, veggies, oats, whole grains

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4
Q

Protein

A

meats, eggs, fish, nuts, beans

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5
Q

Alcohol

A

limit intake

Women: 1/day
Men: 2/day

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6
Q

When should you not exercise?

A

If blood sugar is <80 or >250

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7
Q

Malnourished Complications

A

Dysrhythmias
Skin breakdown
Sepsis
Hemorrhage
Increased length of stay
Delayed surgical healing

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8
Q

What factors influence nutrition

A

Appetite
Negative experiences
Disease/illness
Meds
Income, transportation, availability, education level
Developmental needs
Culture, religion, health beliefs
Food preferences

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9
Q

Do older adults adjust their need for vitamins and minerals compared to younger adults?

A

No, they are the same amount needed.

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10
Q

BMI formula

A

weight (lb) / height (in) ^2 x 703

weight (kg) / height (m) ^2

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11
Q

Hemoglobin

A

protein responsible for transporting oxygen in the blood

Normal: Men- 14-18
Women 12-16

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12
Q

Types of diets

A

Regular
Liquid
Modified Texture

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13
Q

Regular diet

A

no restrictions
no signs of intolerances
regular consistency

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14
Q

Modified Texture Diet

A

Mechanical soft
Puréed
Minced
Ground
Chopped

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15
Q

Clear Liquid Diet

A

Water
Black coffee
Gelatin
Popsicles
Broth
*can see through

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16
Q

Full liquid diet

A

All liquids on clear diet +
Juices
Milk
Sorbet
Yogurt
Pudding
Icecream

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17
Q

Nectar like liquid

A

thinnest liquid

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18
Q

Spoon thick liquid

A

thickest liquid

19
Q

Honey like liquid

A

medium thickness liquid

20
Q

Therapeutic Diet Orders

A

Cardiac/heart healthy
low residue
high fiber
gluten free
lactose free
bland

21
Q

What counts as intake

A

oral intake
IV fluids
Blood products
tube feedings
flushes

22
Q

What counts as output

A

urine
bowel movements
emesis (vomit)
drainage tubes

23
Q

Can I & O be delegated?

A

Yes

24
Q

What position should dysphagia pts be in?

A

High fowlers

25
Q

Parenteral Nutrition

A

Feeding by IV bypassing the usual process of eating and digestion.

IV TPN

26
Q

Enteral Nutrition

A

Feeding by liquid supplementation given by mouth or feeding tube.

Nasogastric
Nasoduodenal
Nasojejunal

27
Q

What is the preferred method of alternative nutrition if patient cannot swallow but gut function is intact?

A

Enteral

28
Q

When should you increase the rate of tube feeding?

A

Every 8-12 hours per HCP order

If no signs of intolerance

until reached goal rate

29
Q

What is the best way to confirm placement of feeding tubes?

A

X-ray

30
Q

Nasogastric/Nasojejunal

A

short term use

less than 4 weeks

31
Q

Surgical or endoscopical placed tubes

A

preferred for long term

more than 6 weeks

32
Q

When to check gastric residual for continuous feeding tube?

A

Every 4-6 hours

33
Q

When to check gastric residual for intermittent feeding tube?

A

immediately before

34
Q

What to do if gastric residual is >250mL

A

hold for 1 hour and recheck

35
Q

What to do if gastric residual is >500mL

A

hold and contact HCP

36
Q

How many meds can you administer at a time through feeding tubes?

A

only one, individually

37
Q

When should you flush a feeding tube when administering meds

A

before and after

38
Q

Affects of nutrition in older adults

A

Cognitive Impairments
Culture
Income
Dentition
Transportation
Physical ability to meet daily activities
Reduced saliva production
Atrophy of mucosal cells
decreased gag reflex
decreased peristalsis
chronic illnesses

39
Q

Dysphagia

A

difficulty swallowing

40
Q

Warning signs of dysphagia

A

coughing after eating
change in voice tone after swallowing
abnormal gag
oral pocketing
drooling

41
Q

Low residue foods

A

easily digestible

canned cooked fruits and veggies, desserts without nuts or coconut, casseroles, moist tender meats

42
Q

Gluten Free Diet

A

free from wheat, barley, rye, and oats

43
Q

To start tube feeding, start the formula at ____

A

full strength and slowly

NUR 333 Funds II (9 decks)

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