Nutrition

Question 1

Nutrition

Answer 1

Essential for normal growth and
development, tissue maintenance and
repair, cellular metabolism and organ
function

Question 2

High vs Low Nutrient Dense Foods
( define / low vs high)

Answer 2

Nutrient Density – the measure of the nutrients a
food provides relative to the energy it provides. The more nutrients and the few calories the higher the nutrient density.

High-nutrient dense foods – fruits and
vegetables, eggs provide a large number of
nutrients in relationship to calories
- fish/ fowl/lean meat, dairy products, vegetables and fruit

Low-nutrient dense foods – alcohol or sugar
are high in calories but poor in nutrients
- birthday cake ( simple sugar/carbs/ doesn’t do body good)

Question 3

Calorie intake =

» Calorie intake > energy demands

» Calorie intake < energy demands

Answer 3

Energy (weight does not change)

(weight gain)

(weight loss)

Question 4

Macronutrients

Answer 4

important features, dietary sources and deficiency states . energy producing nutrients

Question 5

Carbohydrates – (a-b)
Proteins – (a-d)
Lipids - (a-e)

Answer 5

a. Simple (burned off quicky/honey, table sugar) and
b. Complex (vegetables, grains)
* Fiber – Soluble (fruit) and Insoluble (seeds)
* 1 GM of CHO = 4 kcal (energy)

a.20 Amino Acids
b. Complete
c. Incomplete
d. Complementary Protein
1 GM of Protein = 4 kcal

a. Fatty Acids
b. Saturated (BADDD)
c. Unsaturated
d. Monounsaturated
e. Polyunsaturated
* Cholesterol – LDL, HDL
* 1 GM of Lipids = 9 kcal

Question 6

1 gram of CHO equals

Answer 6

4 kilocalories (kcal)

Question 7

Obtain CHO primarily from plant foods –

7 and list the milk sugar from animals

Answer 7

oats
barley
rye
corn,
rice,
fruits
vegetables,

lactose (milk sugars) only
source of animal CHO

Question 8

Monosaccharide (2) GFG vs Disaccharide (3)*MSL

Answer 8

Monosaccharide :
Glucose(dextrose)- honey,
corn syrup

Fructose – fruit,
honey, some
vegetables
» Cannot be broken
down

Galastose
Galactose is produced by mammals in the form of milk. Lactose holds a lot of energy in its bonds and for breaking down the bonds apart, specific enzymes are developed by off springs of mammals.

Disaccharide
simple
» Sucrose – fruits,
vegetables, white &
brown sugar
» Lactose – milk sugar
» Maltose – not found
naturally to food,
additive (beer)
» Composed of 2
monosaccharides &
water.

Question 9

Polysaccharides

THREE TYPES

Answer 9

Made up of many
carbohydrate (poly)

a. Starches –grains, legumes,
starchy vegetables, potatoes

b.Glycogen-stored form of
glucose in the liver and
muscles

c. Fiber – roughage–unable
to digest some D/T the lack
of enzymes to break them
down (2 forms - soluble vs
insoluble)

Question 10

Fiber (insoluble vs soluble)

Answer 10

Soluble Fibers
» Dissolve in water
» Delay gastric and
intestinal emptying-
promotes a feeling
of fullness, delays
rise in serum
glucose after
eating, decrease
cholesterol
» Barley, cornmeal
» Cereal grains, oats

Insoluble Fibers
» Do not dissolve in
water
» Are not digestible in
the intestine
» Used in preventing
constipation(inc.
peristalsis)( ^ stool
size)
» Seeds
» Bran
» Outer layer of grain
whole meats

Question 11

Protein

relation to blood

Answer 11

1 gram of Protein equals 4 kilocalories(kcal)

» They are essential for synthesis (building)
of body tissue for growth, maintenance and
repair***
» Main protein in blood is albumin
» Makes collagen, hormones, enzymes,
antibodies (immunity), DNA & RNA
» Blood clotting, fluid regulation and acid-
base balance all require proteins
» Simplest form of protein is the amino acid
-albumin

Question 12

Carbs deficiency

because the carbs are not doing their job…

Hint type 1 DB pts how do they use their energy ?

Answer 12

ketoacidosis

lack of fiber may play role in colon cancer

heart diabetes

Question 13

protein deficiency

Answer 13

rare except elderly,fad dieters and hospitalized pts

decreased intake, severe bleeding, starvation and surgery, diseases of GI tract that interfere with absorption and metabolism

helps keep body alkalized ( 7.35- 7.45)

Question 14

Essential Amino Acids ( define/how much) * HLP*

Answer 14

» 9 Amino Acids
» Come from ingested food we eat.

Examples include:
a. Histidine – apples,
pomegranates, carrots,
spinach

b. Lysine – beef, chicken,
cheese, fish, soybeans

c. Phenylalanine –
soybeans, nuts, beef,
dairy, whole grains

Question 15

Non-Essential Amino
Acids
( how much/ synthesize/ AAG)

Answer 15

» 11 Amino Acids
» Synthesize by the liver
(body can make them)
» Examples include:
 Alanine- clear toxins
 Asparagine- brain cells
 Glutamic Acid- helps ammonia levels

Question 16

Complete Protein

remember where its primary coming from and exception

Answer 16

-Containing all (20) essential Amino Acids in
sufficient quantity

» Support growth
» Source animal products and soy
Examples of foods:
 Fish
 Chicken
 Turkey
 Milk Products (cheese, yogurt, milk)
 Soybeans

Question 17

Incomplete Protein ( think about if you just had these on yo plate… would you be satisfied?)

Answer 17

They are missing one or more of the
nine essential amino acids
In source plant products
Examples of food products:
 Cereals
 Legumes (beans, peas)
 Vegetables

Question 18

Complementary Protein (define)
- considered for who?

Answer 18

Pair of incomplete proteins
» When combined they supply the total amount of
amino acids provided by a complete protein
source
» Consider for a vegetarian diet
Examples of food Sources:
 Grains + legumes
 Legumes + nuts or seeds
+ milk or milk products (cheese)

Beans and rice or tortillas.
* Peanut butter sandwich.
* Macaroni and cheese.
* Tofu with rice (or any grain)
* Hummus with pita bead.
* Grilled cheese sandwich. Yogurt with
nuts.
* Noodle stir-fry with peanut or sesame
seed sauce.

Question 19

Lipids

1 gram fat=

Fat should be less than ____ of total calories

Answer 19

1 gram fat equals 9 kilocalories(kcal)

» Fat should be <30% of total calories

Make sure yk this :
- Adds flavor (gustatory value) contributing to satiety
- Helps pad skeleton and cushion internal organs from
injury
-Insulates against cold
-Facilitates the absorption of fat-soluble vitamins
(A,D,E, K) when consumed at the same meal
-Combines with proteins as a carrier molecule HDL/LDL

Question 20

Lipids ( sat vs unsat)

Answer 20

Saturated Fatty Acids » Known as the “bad” fat
(increase LDL & total
cholesterol)
» Usually solid at room
temperature
» Animal (meats, whole
milk dairy, egg yolks),
tropical oils (palm oil,
palm kernel oil,
coconut oil)
» Most stable

Unsaturated Fatty Acids

» Known as the “good”
fat (decrease LDL and
inc. HDL)
» Soft or liquid at room
temperature
» Less stable (more
likely to be rancid)
» Plant fats and
oils

Question 21

Fatty ( poly vs mono)

POLY relationships normal have 3 people in it.

Answer 21

Monounsaturated Fatty
Acids
lowers blood cholesterol somwehat .
» Heart healthy
» Olives, olive oil,
canola oil, avocado,
peanut oil, and
most nuts

Polyunsaturated Fatty Acids
lowers level of blood cholesterol. increase HDL
» Omega 3 fats =
polyunsaturated fats
in certain fish(tuna,
salmon, anchovy,
sardines) and flax
oil, walnuts, pecans
which help lower
triglycerides & BP

Question 22

LDL vs HDL ( state norms/functions)

we want LOW Ldl. and HIGH Hdl… number are in alphlabetical order … kinda lol

Answer 22

LDL: carry cholesterols into the cells. forming athersclerosis. Increase risk for coronary artery disease.

HDL: removes excess cholesterol from blood vessel walls and other tissues. High the cholesterol the lower the risk for developing coronary artery disease.

HDL greater than 40
LDL = 100-130 mg

Question 23

Cholesterols

Answer 23

waxy fat from liver to maintain health.

Question 24

Saturated fats

Answer 24

raises level of cholesterols

Question 25

triglyercides

Answer 25

breakdown fat and carbohydrates.excess weight and carbs intake, alcohol consumption and sat fat intake

Question 26

NEEDS TO KNOW: Lab Values Total Cholesterol ( TUTU Dollar Bills) * HDL (healthy) cholesterol: male vs female ( cent / men get blank oz for drinks) * LDL(lousy) cholesterol: * Triglycerides: males vs female

Answer 26

Total Cholesterol: less than 200mg/dL * HDL (healthy) cholesterol: male greater than 45 mg/dL, female > 55 mg/dL * LDL(lousy) cholesterol: less than 130mg/dL * Triglycerides: male 40-160mg/dL, female 35- 135 mg/dL

Question 27

Water soluble vitamin

Answer 27

Vitamin B1-thiamin » Vitamin B2-Riboflavin » Vitamin B3-Niacin » Vitamin B6- Pyroxidine » *Folate-Folic acid (needs B12 to be activated) » Vitamin B12 » Vitamin C-Ascorbic acid

Question 28

Vitamin B1-thiamin= | ( Deficiency s/s) ( sources) ( function) ## Footnote *Hint* are homeless people eating ribs often???

Answer 28

FUNCTION: Is used for normal signal transmission between neurons. (energy / nervous + cardiac/gi). Energy metabolism. SOURCES: pork, nuts, peas, beans defincinces :chronic alcoholics, homeless (look at primary thiamine) - LOC change, fatigue, muscle ,anorexia - Berbiberi ( Dry polynertitis = affecting nerves, muscle wasting / Wet: dilated heart myopathy and edema, Wernicke -Korsasofox

Question 29

Vitamin B2- -Riboflavin ( FLAVOR FLAV) note=If flav doesnt perform he becomes deficent.. if he doesnt rap his tongue will turn into glass, and his lips willl close up and get locked with keys.

Answer 29

Antioxidant/ tissue growth. Cheilosis fissuring of lips, inflammation of mouth, and cracks.. found in milk, green vegetables. Its sensitive to light so milk is seldom sold transparent containers. seen in fad dieters, alcoholics and elderly

Question 30

Vitamin B3-Niacin (Nicotinic Acid) * 4 D'S* | "not nice skin"

Answer 30

Foodto energy This acid decreases triglycerides and LDL while increasing HDL. Also treats dyslipidemia, pellagra, dermatitis, diarrhea, and dementia. promotes the normal nervous system, and can produce it from the amino acid called tryptophan. all animal products. Pellagra - rough skin or photosensitive dermatitis ( pt have scaling skin, diarrhea, memory loss, dementia and death)

Question 31

Folate-Folic acid B9 | Purpose/ defiencies * think about adolescencetts/ ## Footnote *Hint= 9 months 🤰🏾

Answer 31

prenatal pregnancy prevent neural teeth defects/cell development. For new cell synthesis. hemoglobin formation. green leafy/dried peas, beans,liver, oj,eggs,spinach deficiencies occur during pregnancy and adolescences when folate needs increases

Question 32

Vitamin B12/ COBALAMIN ( define/examples/deficiency ) | helps activate what two things ## Footnote Cobra man leading his 12 men into the battle.

Answer 32

Helps activate folic acid. Cell production, hematopoietic, myelin synthesis. test pt with dementia for deficiency. Needs folate+ intrinsic factor to be activated ( from stomach parietal cells) nerve cells. Involved with DNA synthesis and maturation of RBC's . Deficiency rt celiac disease or low gastric acidity. BECAUSE b12 is absorption occurs where iron, folate and b12 are absorbed. Also d3mylenation of nerves irreversible nerve damage. Leads to under production of WBC n platelets, pernicious anemia ( parietal atrophy) usually require long life coblamin therapy never IV bc it's fast absorption. meats,fish,poultry, dried peas,leafy veggies, nuts,whole grains. Side effects: cobalamin helps increase the production of erythrocytes which require potassium for synthesis bc it stabilizes rbc structure. However leads to hypokalemia bc over usage. Leading to cramping, arrthymmias, and weakness.

Question 33

Vitamin C-Ascorbic acid ( hint C) | define/examples/ deficiences ## Footnote think of "Emergen-C Gummies" and pirates

Answer 33

Promotes iron absorption, maintains healthy immune system, critical in formation of collagen ( amino acids lysine and proline allowing collagen strand growth) ANTIOXIDANT ( purpose= protective against diseases) and adrenal ( steroids formation). citrus fruits/juices ( oranges, lemons), peppers, broccoli, kiwi, strawberries and tomatoes, potatoes, spinach n broccoli, BRUSSEL SPROUTS. bone fragile, loose teeth, bleeding gums, failure of wounds to heal. Frequent infections, SCRUVY ( can be treated by vitamin c foods or supplements). No more than 2grams/day

Question 34

Vitamin B6 (pyridine) | 6X 2= 12 * average age for mentsrual *

Answer 34

Helps with sleep,apetite, RBC formation ( heme synthesis), pt with premenstrual syndrome. fortified cereals, bananas, salmon, potatoes, organ meats, poultry. Noncitrus fruit deficiencies with alcohol dermatitis , glossitis, abnormal brain waves. Microytic Anemia, depression.

Question 35

Vitamin D (remember what shot )

Answer 35

Helps balance calcium n phosphorus in body. Essetinal for normal bone growth n development. absorption of calcium and phosphorus from digestive tract. Deficiency can be bc: renal failure, inadequate sun exposure, fat malaabosportion, chronic liver disease, breastfeed pt. fortified milk,eggs,cheese and fish, exposure to sunlight rickets ( structural rigidity, increase risk for fractures, flattened head bowing) , osteomalacia (adults too much osteiod, TETANY d/t hypocalcemia

Question 36

Vitamin E | define/ examples/ deficnency /excess

Answer 36

Protects RBC+ muscles ,antioxidant and immune( brighten). Pts with cringe disease and celiac disease require this supplement. veggie oil, peanuts, fish, green leafy, safflower oil, corn oil, cottonseed, canola and olive deficiency: ataxia * loss of muscle control*, myopathy * diseases affecting muscles*, Excess Side effects: hemolysis of RBC bc vitamin e inhibits vitamin k coagulation factors/impair immune system

Question 37

Vitamin K

Answer 37

blood clotting + bone development milk, green leafy, cabbage Hemorrhages + disease in newborn

Question 38

Minerals *4* ## Footnote think of the wizard of oz

Answer 38

a.Calcium (Ca+) Young adults -1200mg/day Adults-1000mg/day b.Sodium (NA+) Adults- RDA limit to 1500mg/day (ideal limit) (1/4 teaspoon = 500mg) c.Potassium (K+) Adults-4700mg/day d. Magnesium Adults-300-400mg/day

Question 39

Trace Minerals

Answer 39

Trace Minerals Iron Males-8mg/day Females (19-50)-18mg/day Females (51+)- 8mg/day Iodine Adults-150 ug/day Zinc Males – 11mg Females 8mg

Question 40

Iron (ferrous Sulfate )

Answer 40

Bone marrow ultizes iron/ stored in liver. Combines with protein to make hemoglobin. Prevent iron deficiency anemia. eating vitamin c at the same time as iron sources help to promote iron absorption weak,anemia, imapired wound healing, RBCS ( microcytic n photochromic ) Side effects : heart burn ( pyrosis) constipation * require laxative*, diaherra, nausea, vomiting, dark green/black stools ( HARMLESS). Encourage pt to take medicationI empty stomach bc absorption, straw or dilute and avoid concurrent antacid( MILK / cafe ). Caution with pt with ulcers, colitis, enter it's.

Question 41

iodine

Answer 41

component of the thyroid for growth, saltwater fish, shellfish, iodized salt enlarged thyroid

Question 42

zinc

Answer 42

sexual development, immune systme meats,seafood skin rash, diahera, poor gorwth

Question 43

functions of water in the body ( 6)

Answer 43

1. Gives shape and structure to cells (intracellular fluid) 2. Regulates body temperature - absorbs heat slowly - evaporating sweat cools body 3. Helps digest and absorb nutrients - GI tract secrets 7-9 liters every day to help with absorption. Only 100cc lost in feces 4. Transports nutrients and oxygen to cells – 92% of blood plasma is water 5. Eliminates waste – excrete urine & feces - Helps maintain fluid and electrolyte balance - Major component of mucous and lubricating fluids 6. Decreases friction between joints and helps organs slide over one another ( lubrications and mucous)

Question 44

men ____ % have more muscle and muscle cells have higher concentrations women ____ % elderly ____ % (more fat relative to lean body mass - not as much water reserve - increased risk dehydration. newborn ____% ( also at risk for dehydration because large body surface area essential nutrient.

Answer 44

65 55% ( more fat) 50% 80%

Question 45

Important Considerations for water

Answer 45

1. water most abundant compound in body 2. water an essential nutrient - body cannot produce as much as it needs. Need approximately 1-1.5ml water for every calorie of food consumed . 3. Body water found in two compartments - intracellular - extracellular 4. Water movement in body primary through

Question 46

We can live > ___ weeks without food but only ___

Answer 46

6 weeks and only 1 week without water

Question 47

Intracellular and Extracellular

Answer 47

40 % and. 20%

Question 48

osmosis | rt salt

Answer 48

movement of water across a semipermeable membrane "water goes where salt is"

Question 49

Hyperosmolar/hypertonic

Answer 49

concentration of solutes > normally found in body

Question 50

Isotonic

Answer 50

concentration of solutes> normally found in body

Question 51

Ex. of Isotonic solution | think about lab IV bag

Answer 51

= normal saline (0.9% NaCl )

Question 52

Hypotonic

Answer 52

concentration of solutes < normally found in body

Question 53

Two primary sources of replenishment:

Answer 53

1.PO Ingestion – drinking a glass of water (alternate routes: parenteral or enteral) 2.Food/tissue metabolism – consumption of fruits and vegetables, lean meats ( % made up of water), breakdown of food or body tissues result in oxidation of Hydrogen molecules and H2O formation

Question 54

Solid and Semi solid (fruits/vegetables) » Oxidation of food (food breakdown) » Drinks (oral intake)- » Average total

Answer 54

700-1000mL 200-300mL 1000-1500mL 2,000-3000mL QD

Question 55

Insensible – Sensible – » On average, adults lose approx. _____________

Answer 55

can’t be measured and occurs constantly (perspiration, exhaling, saliva, wound drainage, feces) is measurable and perceived (NG tube,urine output,diarrhea, emesis, ostomy, gastric drainage * 2000- 3000ml water/day

Question 56

Perspiration » Exhalation » Feces » Urine » Average Note: Total urine output should be approximately equal to

Answer 56

Perspiration 600mL » Exhalation 300mL » Feces 100mL » Urine 1400-1500 mL » Average 2000-3000mL qd Note: Total urine output should be approximately equal to PO and parenteral/enteral intake

Question 57

Intake includes: (4)

Answer 57

Oral route-all liquids including ice cream, sherbet, jello, pudding, popsicles, thin cereals NG/Gastrostomy/Jejunostomy feeds- include water with medication administration Intravenous Fluids Irrigation fluids that are not returned – if irrigate with 200ml and only get 150ml back then 50ml is intake.

Question 58

Outtakes Includes (5)

Answer 58

Urine ˃ Liquid feces ˃ Drainage from wounds – Jackson Pratt drains, hemovacs, wound vacs ˃ Fluids from suctioning – chest tubes, NG tubes ˃ Emesis

Question 59

Nursing Interventions I & O

Answer 59

Assess for S & S » Monitor weight & vital signs » Monitor specific gravity » Monitor I & O » Give PO or IV fluids as ordered » Institute prevention of skin breakdown

Question 60

vitamin a (functions/ food sources /deficinces)

Answer 60

maintain health vision and bone growth lachrymal secretions bathe eye regularly and maintain maintains healthy skin and mucus membranes animal sources ( liver, egg yolk,milk cheddar) Night blindness. tooth formation bone growth resistance to bacterial infections fat metabolism with handling cholesterol synthesis of glycogen for storage of body energy

Question 61

Calcium

Answer 61

Bone formation, growth and maintenance, tooth, blood clotting ,nerve conduction milk/cheese/yogurt and sardiness Osteoporosis/ alcohol, smoking excessive caffeinated beverages decrease calcium absorption

Question 62

Sodium

Answer 62

maintain fluid balance , nerve transmission and neurological and acid balance prepared/processed Hyponatremia , Hypernatremia

Question 63

Hyponatremia vs Hypernatremia

Answer 63

Hyponatremia =altered electrolyte/ vomiting, muscle cramps and LOC changes Hypernatremia = edema,hypertension,confusion,seizures

Question 64

Potassium (faces hint * tree. hand - hand )

Answer 64

Fluid and electrolyte ,nerve and cardiac. Normal 3.5 to 5.0 mEqL. Hypo= u waves Hyper = t waves ( diaherra ) dried beans, potatoes, fresh fruit 🍌. Muscle weakness, cardiac dysrythymia, laxatives and diuretics

Question 65

Magnesium

Answer 65

Activates enzymes for carbohydrates and protein metabolism, cardiac .Maintain normal bmr, thyriod secretion. Meats, seafood, legumes peas and whole grain skin rash, diarrhea, poor growth , development and healing, tremor , spasm

Question 66

Monounsaturated examples and polyunsaturated

Answer 66

mono= from nuts (avocados /canola/olive/peanut) Poly= soybean/safflower/corn

Question 67

Low Residue . | what kind of patients

Answer 67

Residue food is food NOT DIGESTED in GI tract aka FIBERRRRRRRR! low in fiber and easy to digest (dairy products / eggs/ ripe bananas ). For pts with crohnss, ulcerative, diverticulitis

Question 68

pureed

Answer 68

Clear and full liquids plus pureed meats and fruits and scrambled eggs

Question 69

Abdominal fat rates

Answer 69

= waist > or equal to 40” men, > or equal to 35” women

Question 70

BMR calculates

Answer 70

BMR = healthy weight in pounds x 10 for women or 11 for men (130lb. X 10 = 1300 needed caloric cost of staying alive)

Question 71

Development | infants/toddler/children/adolescnet

Answer 71

Infant – higher need for fat & protein d/t growth & development, need for optimal nutrition brain growth. Breastfeeding boosts immune system. Todder – feeding themselves, risk of choking, still require essential fatty acids for growing brain Children – making own food choices, family meals promote social interaction, parents to encourage healthy choices, excessive calories & fat = obesity Adolescent – peer pressure food choices, increase in appetite, possible decrease in activity lead to risk in overeating, poor intake of fruits, vegetables, dairy foods, whole grains, multivitamin recommended, increase need for iron (boys ^ muscle mass, girls’ menstrual losses), period of rapid growth, need calcium, protein, vit B, D, A, C

Question 72

development part 2 | pregnant woman/ adults / elderly

Answer 72

Pregnant women – folic acid, adequate protein & calcium, iron, supplements, calories (additional 300 kcal/day), fluid intake, screen for gestational diabetes. Adult – healthy diet that limits cholesterol, muscle mass declining, prone to weight gain, development of chronic diseases, exercise promotion Elderly – difficulty chewing (lost teeth or dentures), medications alter food enjoyment, taste buds diminish, loss of social interactions at meals, decrease activity, lack of appetite, need supplements

Question 73

Psychosocial factors influence food intake | examples for : family/economics/illness/stress/environment

Answer 73

Family – typical food, importance placed on meal, cultural Economics – work, fatigue, fast food, limited choices Illness – poor appetite, restricted diet, fatigue, physical impairments Stress – coping mechanism, loneliness, boredom, binge eating Environment – lack of sink, stove, refrigerator, money to purchase healthy food.

Question 74

Lab Values ( serum albumin/prealbumin/transferrin/total lymphocyte)

Answer 74

Serum Albumin – most abundant form of protein. Low levels reflect chronic malnutrition. Long half-life (18-21 days) Prealbumin -  more favorable marker of acute change in nutritional status, earliest indicator acute malnutrition. Shortest half life, fluctuates daily Transferrin – indicates low protein levels, iron deficiency, liver problems. Also detects malnutrition Total lymphocyte count – influenced by multiple variables, can fluctuate widely

Question 75

Dry Flaky skin indicates : | two vitamins

Answer 75

vitamin a & b complex or lineolic acid deficiency

Question 76

sore that wont heal | hint macronutrients

Answer 76

protein deficiency

Question 77

numbness (parathesia)

Answer 77

vitiamin b12 deficiency

Question 78

spoon-shaped brittle or ridged nails

Answer 78

iron deficiency

Question 79

cracks in the corner of the mouth

Answer 79

riboflavin or nacin deficincey

Question 80

swollen neck ( goiter)

Answer 80

iodine deficiency

Question 81

clear liquids

Answer 81

no dairy or veggie juice coffee ( until you put in cream) carbonaded beverages gelatin popsicles bouillon broth | juices without pulp

Question 82

full liquid diet

Answer 82

dairy products milk, ice cream, strained/blended cram soups, custards , vegetable juice all fruit juice, sherbet,puddings and yogurt NOT long term bc low in fiber and iron

Question 83

pureed

Answer 83

Pureed diet - scramble eggs, pureed meats, vegetables, and fruits, mashed potatoes and gravy (foods that are blended or mashed) All foods allowed For pts having difficulty chewing or swallowing. Used after oral or facial surgery.

Question 84

thickened diet for

Answer 84

dysphagia. no stringy,raw, dry or fried foods positions pt HOB raised 30-45

Question 85

Diets*4*

Answer 85

Regular Dysphasia advanced Dysphasia mechanically altered Dysphasia puree

Question 86

fluids a.thin b. nectar c. honey d. spoon-thick | in relation to viscosity

Answer 86

Thin liquids (low viscosity) Water, milk, and fruit juice all flow very easily Nectar-like liquids (medium viscosity) Honey-like liquids (viscosity of honey) Spoon-thick liquids (viscosity of pudding)

Question 87

Mechanically Soft Diet | examples/what kind of pts/ excludes

Answer 87

cream soups, ground or finely diced meats, flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light breads, cooked vegetables, cooked or canned fruits, bananas, soups, peanut butter and eggs (just not fried) For Pt difficulty chewing, missing teeth, jaw problems, extensive fatigue/weakness Excludes: raw fruits, vegetables, seeds, nuts

Question 88

Soft/Low Residue Diet | define/ this is used for...

Answer 88

Low-fiber, easily digested foods like pastas, casseroles, moist tender meats, and canned cooked fruits and vegetables, desserts, cakes and cookies without nuts or coconut Used to limit gastrointestinal irritation and minimize gut activity for healing purposes Risk of constipation

Question 89

Bland Diet

Answer 89

Recommended for gastric problems Treat ulcers, heartburn, N/V, diarrhea Used after stomach or intestinal surgery Minimizes gastric acid secretions No highly seasoned, hi fiber, fried foods or nuts

Question 90

Low or No Added Sodium Diet | for what pts

Answer 90

Varies from no added salt to severe sodium restriction, which requires selective food purchases For patients with CHF, Acute/Chronic Renal Failure, HTN, Liver disease, edema Avoid processed meats, canned food, fast food

Question 91

Renal Diet ( think about kidney functions )

Answer 91

Manage fluid & electrolytes for pts with renal insufficiency Restrict protein intake Lesson renal workload to halter further kidney damage Limit sodium, potassium-rich foods (bananas, orange juice, dried beans, collard greens, kale, spinach), phosphorus (dairy foods, bran, wheat cereal, beer)

Question 92

Heart Diet | think of the incredible son name/ whats restricted vs accepted

Answer 92

Cardiac diet – reduces dietary lipids, reduces edema (Na+), restricts dietary cholesterol DASH diet – helps lower BP, low in saturated fats and cholesterol, high in potassium, magnesium, calcium and fiber

Question 93

Diabetic Diet

Answer 93

A balanced intake of carbohydrates, fats and proteins These diets vary in caloric recommendation for accommodation to the specific patients' metabolic demands (1800 cal, 2000 cal) Count total grams of CHO/day Attaining and maintaining healthy weight Used in both Type I and Type II

Question 94

High fiber

Answer 94

Used to prevent or treat constipation, irritable bowel syndrome, obesity With the addition of fresh uncooked fruits, steamed vegetables, bran, oatmeal and dried fruits

Question 95

Enteral Nutrition

Answer 95

Alterative feeding method Patient has difficulty swallowing, poor oral intake Feeding occurs through the intestinal tract Deliver of liquid nutrition via NG tube or gastrostomy Short term – NG tube (< 6wks) Long term – Gastrostomy tube, Percutaneous endoscopic gastrostomy tube (PEG), Jejunostomy tube (J-tube),

Question 96

Tetanus shot

Answer 96

lack of vitamin D/calcium

Question 97

Hormone controls sodium

Answer 97

Aldosterone= helps sodium be returned to blood stream by the kidneys rather than being spilled into urine

Question 98

A clear liquid diet has been prescribed for client who has just undergone surgery. Which foods should the nurse offer to the client?

Answer 98

Apple juice Chicken broth Orange gelatin coffee

Question 99

DASH DIET

Answer 99

The diet limits foods that are high in salt, also called sodium. To stop hypertension

Question 100

ADA

Answer 100

diabetic

Question 101

Ice counted as

Answer 101

1/2 the amount of water

Question 102

FVD s/s | labs/temp/ hyper or hypotension?/ mucous membranes/skin turgor

Answer 102

- dry mucous membranes - decrease skin turgor -orthostatic hypotension - subnormal temperature (below ) -INCREASED specific gravity, BUN, HCT

Question 103

Causes of FVD

Answer 103

- skin possess ( wound drainage, workout, fever, earm environment temp) - GI loses - kidney losses - bleeding

Question 104

BMI rates

Answer 104

Normal = 18-24.9 Overweight = 25-29.9 Obese = over 30

Question 105

Waist Circumference levels

Answer 105

M = x greater than or equal to 40 W= x greater than or equal to 35

Question 106

FVE s/s

Answer 106

- weight gain - moist mucous membranes - BOUNDING PULSES - tachycardia What to do: - give diuretics - fowlers - restrict dietary NA+

Question 107

Edema can implications of | think about one of the macronutrients

Answer 107

Protein deficiency. When the level of protein in the blood is low ( help attracts water ) , water may leave the blood vessels and collect in the tissues. Too much may be sign of dehydration

Question 108

Blood Lab Levels : a. Serum Albumin ( Low levels ) b. Transferrin c. Prealbumin d. Total Lymphocyte

Answer 108

A. Chronic testing. Transports nutrients, drugs, hormones.Low Levels : reflect chronic malnutrition . B. Shortest half life. Smallest body stores, so earlier indicator of malnutrition. Very expensive C. Total Lymphocyte count (immune system) Malnutrition can impact immunocompetence.

Question 109

To lose 1lb

Answer 109

must decrease caloric intake by r 500

Question 110

s/s for dysphagia

Answer 110

- gurgly -coughing/choking -pocketing of food in cheeks -drooling -poor lip closure -slurred speech -refusal to eat -absence of gag reflex Pt exhibit ( weight loss, edema, poor skin turgor, open wounds)

Question 111

Tips to help feedings

Answer 111

- eat slowly - avoid distractions -do not talk -position head correctly -use teaspoon - swallow completely - select foods and fluids of

Question 112

Gluten Diet may not meet recommendation dietary allowances for

Answer 112

B complexes especially thiamine

Question 113

Catabolic

Answer 113

break down