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NURS120 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

define digestion

A

breakdown food and use as nutrients or excreted as waste

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2
Q

how long does food stay in the stomach

A

2-8 hours

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3
Q

fxn of liver

A

filter toxins from blood
produce bile to be stored in the gallbladder

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4
Q

what organ produces insulin

A

pancreas

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5
Q

rectum usage

A

store feces

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6
Q

what are calories

A

energy that is stored in food

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7
Q

daily dietary intake according to USDA

A

2 cups fruit
2.5 cups of vegetables
6oz grains
5.5oz protein
3 cup dairy products

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8
Q

macronutrients vs. micronutrients

A

macronutrients: protein, carbs, fat, eaten in large amounts
micronutrients: vitamins, minerals, eaten in small amounts

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9
Q

starch and fiber are what type of nutrients

A

complex carbs

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10
Q

what is the glycemic index

A

ability to raise the blood glucose level

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11
Q

what type of foods have a high vs. low glycemic index

A

high: increases sugar rapidly like potatoes, white bread, processed snacks

low: increase sugar slowly and stabilizes it; legumes, vegetable, fruits, whole grains

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12
Q

what nutrient help the absorption of vitamins

A

fats

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13
Q

what type of fats should be avoided

A

transfat and saturated fats

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14
Q

what does Transfats do

A

raise low-density lipoprotein (LDL) [bad] and lower high-density lipoprotein (HDL) [good] cholesterol in the body

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15
Q

where are transfats found

A

in highly processed foods

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16
Q

where are saturated fats found

A

in full-fat dairy products like cheese, butter, and whole milk

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17
Q

diet in a lot of saturated fat is a risk for what

A

heart disease and raises total cholesterol levels

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18
Q

where are monounsaturated fats found

A

nuts, olives, olive oil, seeds, and avocados

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19
Q

water-soluble vitamins are carried where

A

to the tissues and not stored in the body

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20
Q

what vitamin complex includes water-soluble ones

A

vitamin complex B and C

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21
Q

where are fat-soluble vitamins stored

A

liver and fatty tissues for later use; most abundant in high fat foods

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22
Q

which vitamins are fat-soluble

A

vitamins A,D,E,K

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23
Q

what are minerals, 2 big types, and general fxn

A

micronutrients that help the body develop and function normally; i.e. Fe, Zn, Ca, Na, Cl, K. S
Some are macrominerals, others are traceminerals

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24
Q

list some functions of water

A

promote brain fxn
hydrates and flush out wastes
regulate body temp
lubricant

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25
Q

2 examples of empty calorie foods (little nutrients)

A

soda and candies

26
Q

what % of daily intake is considered high or low

A

low: 5% or less
high: 20% or more

27
Q

what does percent daily value (%DV) indicate

A

the percentage of recommended daily intake for each nutrient in a day

28
Q

define net carbs

A

amount of carbs consumed after taking away fiber and sugar alcohols

29
Q

how to calculate BMI

A

weight (in lbs) /height (in inches) = x
x / height = y
y * 703

30
Q

purpose of antioxidants

A

help protect cells from free radicals; prevent cancer, heart disease, etc.

31
Q

what is omega-3 fatty acids good for

A

brain. heart. eyes

32
Q

how is a 24-hour recall done and purpose

A

see what the pt has eaten in the past 24 hours

33
Q

purpose of food frequency questionnaire

A

determine the pt’s typical food consumption based on a list of foods

34
Q

soft diet

A

soft, easy to digest, low in fiber

35
Q

pureed diet

A

soft and smooth, don’t require chewing

36
Q

full liquid diet

A

liquid, ice cream melted okay, gelatin okay

37
Q

clear liquid diet

A

broth, gelatin, water, tea, sports drinks, juice w/o pulp, black coffee

38
Q

what is considered a heart-healthy diet

A

control portions, eat more fruit and veggies, increasing whole grains, limit unhealthy fats, eating low-fat protein sources, decrease Na intake

39
Q

what is considered a renal diet

A

avoid K, Na, P
high K could lead to MI or dysrhythmias

40
Q

foods high in K

A

P- potatoes, pork
O - oranges
T - tomatoes
A - avocados
S - strawberries
S - spinach
I - fish
U - mushrooms
M - musk melon (cantaloupe)

carrots, raisins, bananas, prune/grapefruit juices

41
Q

overt aspiration

A

noticeable symptoms like sudden cough, wheezing, congestion, heart burn, etc.

42
Q

silent aspiration

A

no obvious symptoms

43
Q

nectar-like vs. honey-like vs. spoon-thick

A

nectar < honey < spoon (thickest)

44
Q

check feeding tube how often, and for what

A

q4hr check pH of gastric content
q4hr check residual (report if greater than 250mL)

45
Q

maintain bed at what angle during tube feeding; for how long

A

30-45 degrees; for an hour at least after bolus feed

46
Q

list manisfestations of feeding tube aspiration

A

cough, wheeze, fever of

47
Q

what is the supraglottic swallow technique

A

hold breath
put food in mouth
swallow 1-3 times
cough residual out

48
Q

what is the mendelsohn maneuver technique

A

swallow
hold swallow for 2-3 secs
relax

49
Q

what is considered hypoglycemia

A

less than 70mg/dL

50
Q

what is considered fasting glucose

A

blood glucose level when pt has been NPO for at least 8 hours

51
Q

what is considered normal for a normal fasting glucose pt

A

under 100 mg/dL

52
Q

what is a gastrostomy tube (G-tube)

A

insert via abdomen into the stomach

53
Q

what are the 3 techniques for inserting gastrostomy tube

A

percutaneous endoscopic gastrostomy (PEG)
laparoscopic technique
open surgery technique

54
Q

how is laparoscopic technique done

A

small incision made on abdomen and tiny telescope is used

55
Q

difference between PEG and laparoscopic technique for G-tube

A

PEG is one small incision
laparoscopic is multiple small incisions

56
Q

nasoduodenal vs. nasojejunal tube

A

nasoduodenal: impaired gastric mobility, high risk of aspiration
nasojejunal: gastroparesis (delayed stomach emptying), severe gastric reflux, max nutrient absorption, high risk of aspiration

57
Q

what is enteral nutrition

A

dietary intake via a medical device such as a feeding tube; can’t eat safely due to dysphagia
through GI tract

58
Q

how many mL of water should flush down the feeding tube after feeding

A

30mL

59
Q

what is parenteral nutrition

A

dietary intake via IV; partial/total

60
Q

list some indications that can increase risk for aspiration

A

dementia or ALOC
retained food
neuromuscular disorders
current or recent endotracheal intubation
bad oral care
having enteral feeding tubes
high residual volumes for pts with receiving enteral feeding

61
Q

clear liquid should be provided for how long and why

A

short period of time as there’s little nutrients
typically before or after surgery or scope down there

62
Q

what is considered good BMI

A

18.5 - 24.9

NURS120 (38 decks)

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