Nutrition

Question 1

Factors influencing nutrition

Answer 1

environmental
-readily available
-lifestyle
-work schedules
-cost
-lack of exercise opportunities
developmental stage

Question 2

Adolescents have an increase/decrease in calorie intake.

Answer 2

increase

Question 3

Older adults’ changes in nutrition

Answer 3

slow metabolic rate
change in oral health
GI changes
chronic illnesses (diabetes)
ADLs
ADR effects of meds
cognitive impairment (delirium, dementia)

Question 4

Cultural Aspects in Nutrition

Answer 4

eating habits
harmony hot/cold, wet/dry
greater risk for nutrition issues

Question 5

Nursing Process: Assessment

Answer 5

early recognition, malnourishment, and complications

Question 6

Nursing Process: Screening is done by

Answer 6

dietician, gastroenterologist

Question 7

Nursing Process: Diet and Health hx

Answer 7

intake preferences, symptoms, allergies, and meds

Question 8

Middle Eastern cultures typically have

Answer 8

GI irritation

Question 9

African cultures typically have

Answer 9

Lower GI irritation

Question 10

GI Changes in older aged that affect digestion of food and maintenance

Answer 10

-changes in the teeth and gums
-reduced saliva production
-atrophy of oral mucosal epithelial cells
-increased taste threshold
-decreased thirst sensation
-reduced gag reflex
-decreased esophageal and colonic peristalsis

Question 11

Do chronic illnesses affect nutrition intake?

Answer 11

Yes

Question 12

Health nutrition promotion (websites)

Answer 12

MyPlate
Meal Planning
Healthy substitutions

Question 13

Sources and symptoms of Botulism

Answer 13

-home canning, honey, ham, sausage, shellfish

-mild discomfort to death, nausea, vomit, paralysis

Question 14

Sources and symptoms of E. Coli

Answer 14

-undercooked meat

-cramps, nausea, vomit, renal failure

Question 15

Sources and symptoms of Listeria

Answer 15

-soft cheese, hot dogs, lunch meats, unpasteurized milk, seafood

-diarrhea, fever, meningitis, endocarditis

Question 16

Sources and symptoms of Clostridium enteritis

Answer 16

-meat

-diarrhea and vomiting

Question 17

Sources and symptoms of Salmonella

Answer 17

-milk, custard, eggs, shellfish, chicken

-diarrhea, vomit

Question 18

Sources and symptoms of Shigella

Answer 18

-milk, seafood, salads

-cramps, diarrhea to fatal dysentery

Question 19

Sources and symptoms of Staph

Answer 19

-custard, cream, ice cream

-cramps, vomit, diarrhea, fever

Question 20

What process do you use to ensure protection from food pathogens?

Answer 20

Clean: hands, food, surfaces
Separate: wash hands and utensils between use
Cook: ensure proper temp
Chill: proper refrigeration leftover for only 2 days

Question 21

Acute Care gets

Answer 21

advancing diet= physician orders, immunity
promotes appetite= oral hygiene, meal times, assist with meals

Question 22

NPO

Answer 22

nothing by mouth

Question 23

Clear liquid

Answer 23

jello, juice, popsicles, broths

Question 24

Full liquid

Answer 24

with broths

Question 25

Dysphagia meal type

Answer 25

puried

Question 26

Mechanical soft

Answer 26

puried, bananas, peanut butter

Question 27

Soft/Low Residue

Answer 27

thicket in water
easily digested

Question 28

High Fibers

Answer 28

brain

Question 29

Low Sodium

Answer 29

low salt

Question 30

Low Cholesterol

Answer 30

AHA with low in fat

Question 31

Diabetic

Answer 31

ADA

Question 32

Gluten-free

Answer 32

no gluten

Question 33

Heart healthy

Answer 33

low sodium and low cholestrol

Question 34

Renal

Answer 34

limited minerals and electrolytes

Question 35

Restorative and Continued Care is used for people with

Answer 35

GI disease
DM
Cardiovascular disease
Cancer and its treatment (metabolic need and more calories and don’t want to eat
HIV/AIDS (high metabolic demands, complete breakdown of immune systems)