Nutrition

Question 1

Carbohydrates

Answer 1

Crabs: breakdown into glucose for fuel
Milk, grains, fruits, veggies

Simple carbs:less fibre, FAST sugar level spikes
High glycemic index (example: white bread, white pasta, white bagels

Complex carbs: most fibre, slow steady sugar levels
Low glycemic index (example: beans, whole gain bread, potatoes

Question 2

Fats

Answer 2

Provide energy and vitamins (should be no more than 35% of caloric intake)
Beef, pork, lamb, dark chicken, dairy, lard

Question 3

Protein

Answer 3

Helps with growth, maintenance and tissue repair. This a big one for healing patients

Lean meat, seafood, bean, soy, egg, nut, seeds

Question 4

Vitamins

Answer 4

Necessary for metabolism

Question 5

Minerals

Answer 5

Needed for chemical reactions in the body

Question 6

Water

Answer 6

Critical for cell function and replaces any fluid lost to sweating, elimination and respirations

Question 7

NPO

Answer 7

nothing per oral/nothing by mouth
No food or water, not even ice chips
Before surgery “12am midnight”

Will need supplement nutrition

Question 8

Clear liquid diet

Answer 8

Any liquid that can be seen through
Clear juice, jello, broth and water)

Question 9

Full fluid diet

Answer 9

Essentially aa clear liquid diet but ass liquid diary and all other juices

Plain ice cream, sherbet, milk, pudding/custard

Question 10

Pureed diet

Answer 10

Clear and full liquid PLUS pureed meats, eggs, fruits (anything that can go in a blender)

Question 11

Mechanical soft

Answer 11

Clear and full liquid PLUS chopped diced or ground food
Pureed, mashed, ground, chopped, avoid nuts, fruits and veggies, tough meat

Question 12

Soft diet

Answer 12

Easy to digest foods that are low in fibre

Question 13

High fibre

Answer 13

Beans, veggies, lots of whole gains

Question 14

Low sodium

Answer 14

No added salt, less than 2g of sodium

Question 15

Low cholesterol

Answer 15

Less than 300mg cholesterol

Question 16

Diabetic Diet

Answer 16

Balance of protein and carbs, no added sugar (soda, pasta, white breads)

Question 17

Factors that affect nutrition

Answer 17

Age: decreased metabolism and thirst, increase need for fibre

Fluid: fluid restriction (HF patients)
or encourage to drink lots fluids

Religion: fasting or restricting of foods

Appetite: loss of appetite when sick

Eating disorders

Question 18

Intake and output

Answer 18

Monitored carefully while in the hospital
All liquid intake is measured in MLs (1oz = 30ml)
Weight daily
At the same time everyday and wearing the same thing
First thing in the morning after the first void

Question 19

Foods That Increase Sodium

Answer 19

Bacon, buttery canned food, cheese, milk, condiments, salt, bread

Question 20

Foods that increase potassium

Answer 20

Avocado, banana, carrots, fish, oranges, potatoes, pork/beef, spinach, tomato

Question 21

Foods that increase Calcium

Answer 21

Cheese, milk, spinach, yogurt, tofu, sardines, greens

Question 22

Foods that increase magnesium

Answer 22

Avocado, leafy greens, milk, what, peanut butter, pork/beef/chicken, potatoes, yogurt

Question 23

Foods that increase Phosphorous

Answer 23

Fish, pumpkin, nuts, pork/beef/chicken, whole grain, dairy

Question 24

Iron Rich foods

Answer 24

Cereals
Dried fruit
Leafy green vegetables
Red meat