Nutrition Flashcards
Factors influencing nutrition
environmental
-readily available
-lifestyle
-work schedules
-cost
-lack of exercise opportunities
developmental stage
Adolescents have an increase/decrease in calorie intake.
increase
Older adults’ changes in nutrition
slow metabolic rate
change in oral health
GI changes
chronic illnesses (diabetes)
ADLs
ADR effects of meds
cognitive impairment (delirium, dementia)
Cultural Aspects in Nutrition
eating habits
harmony hot/cold, wet/dry
greater risk for nutrition issues
Nursing Process: Assessment
early recognition, malnourishment, and complications
Nursing Process: Screening is done by
dietician, gastroenterologist
Nursing Process: Diet and Health hx
intake preferences, symptoms, allergies, and meds
Middle Eastern cultures typically have
GI irritation
African cultures typically have
Lower GI irritation
GI Changes in older aged that affect digestion of food and maintenance
-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
Do chronic illnesses affect nutrition intake?
Yes
Health nutrition promotion (websites)
MyPlate
Meal Planning
Healthy substitutions
Sources and symptoms of Botulism
-home canning, honey, ham, sausage, shellfish
-mild discomfort to death, nausea, vomit, paralysis
Sources and symptoms of E. Coli
-undercooked meat
-cramps, nausea, vomit, renal failure
Sources and symptoms of Listeria
-soft cheese, hot dogs, lunch meats, unpasteurized milk, seafood
-diarrhea, fever, meningitis, endocarditis
Sources and symptoms of Clostridium enteritis
-meat
-diarrhea and vomiting
Sources and symptoms of Salmonella
-milk, custard, eggs, shellfish, chicken
-diarrhea, vomit
Sources and symptoms of Shigella
-milk, seafood, salads
-cramps, diarrhea to fatal dysentery
Sources and symptoms of Staph
-custard, cream, ice cream
-cramps, vomit, diarrhea, fever
What process do you use to ensure protection from food pathogens?
Clean: hands, food, surfaces
Separate: wash hands and utensils between use
Cook: ensure proper temp
Chill: proper refrigeration leftover for only 2 days
Acute Care gets
advancing diet= physician orders, immunity
promotes appetite= oral hygiene, meal times, assist with meals
NPO
nothing by mouth
Clear liquid
jello, juice, popsicles, broths
Full liquid
with broths
Dysphagia meal type
puried
Mechanical soft
puried, bananas, peanut butter
Soft/Low Residue
thicket in water
easily digested
High Fibers
brain
Low Sodium
low salt
Low Cholesterol
AHA with low in fat
Diabetic
ADA
Gluten-free
no gluten
Heart healthy
low sodium and low cholestrol
Renal
limited minerals and electrolytes
Restorative and Continued Care is used for people with
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)
