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Fundies > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Main functions of GI tract

A

Transportation, digestion, absorption

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2
Q

Good nutrition helps…

A

Reach healthy weight, decrease risk of chronic disease, recognize early signs of malnutrition

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3
Q

Dietary guidelines

A

Eat nutrient dense foods, limit calories from fatty foods, shift healthier foods from less healthy

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4
Q

Factors influencing nutrition

A

Appetite, personal experiences, disease and illness, meds, environmental factors like income, education, physical functioning level, transportation, availability, cultural food patterns (don’t assume all people from a culture are the same), fasting

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5
Q

Older people vitamins and minerals

A

Need the same as younger people

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6
Q

Anthropometry

A

Study of body measurements—size and makeup of body, height and weight, ideal weight, BMI, skin fold measures, fat %

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7
Q

Nutritional assessment

A

Screening tools, subjective and objective changes, weight change, diet intolerances

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8
Q

Total protein

A

Combined albumin and globulin constitute; normal 6.4-8.3 g/dL

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9
Q

Albumin

A

Normal is 3.5-5; Indicator of chronic malnutrition; 60% of total protein; synthesized in liver, 21 day half life; is a colloid—creates pulling in the vascular system

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10
Q

Prealbumin

A

15-36 mg; measure of acute malnutrition; 2 day half life

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11
Q

Hemoglobin

A

Transports oxygen in the blood; normal is 14-18 M, 12-16 F; if low, eat foods rich in iron

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12
Q

What does nutritional history include?

A

food intake, tolerance, allergies, swallowing, appetite, health history, social indicators

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13
Q

What are some nutritional nursing problems?

A

RIsk for aspiration, impaired swallowing, fatigue, risk for unstable BG, imbalance nutrition

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14
Q

4 areas to consider for patient diets

A

amount needed, ability to eat, alterations in GI system, special considerations based on health status

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15
Q

Regular diet

A

no intolerance, normal consistencies

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16
Q

Mechanical soft diet

A

soft and smaller in size, no raw fruit veg, nuts, finely ground

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17
Q

Pureed

A

spoon foods, no chewing

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18
Q

Minced diet

A

1/8 inch, food chopped in bits

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19
Q

Ground diet

A

1/4 inch pieces

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20
Q

Chopped diet

A

1/2 inch

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21
Q

Goal of liquid diets

A

Leave little residue

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22
Q

Clear liquid diet

A

broth, water, black coffee, OJ without pulp, popsicles, jello, soda

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23
Q

Full liquid diet

A

sorbet and froyo, ice cream, juice with bits

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24
Q

Who may need a fluid restriction

A

retaining water, heart failure, kidney failure, low serum sodium levels

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25
Q

Who are thickened liquids for?

A

dysphagia, stroke, aspiration risk

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26
Q

Consistent carb diet

A

formerly diabetic diet

27
Q

Cardiac diet/healthy heart

A

low sodium, low fat

28
Q

Low residue diet

A

low ruffage/low fiber–limit diary and undigested food (Crohns and ulcerative colitis)

29
Q

Bland diet

A

avoid GI irritation and decreases peristalsis, have ulcers

30
Q

Advancement of diet

A

clear liquids–full liquid–low residue (watch for bowel sounds and not if they are hungry)

31
Q

Anorexia causes

A

cause by hurt, tired, SOB, emo, meds

32
Q

Nursing care for anorexia

A

treat cause, change environment (move to chair), smaller frequent meals, allow for food preference, oral hygiene, seasonings, meds for appetite; assist with feedings

33
Q

What counts as input?

A

oral, OVF, blood, tubes, flushes

34
Q

What counts as output?

A

urine, BM, emesis, drainage tubes

35
Q

Symptoms of dysphagia

A

pocketing food, regurgitate, food stuck in through, discomfort in chest and throat, voice change, cough or choke while eating

36
Q

silent aspiration

A

may hear breath adventitious breath sounds w/i 24 hours

37
Q

Complications of dysphagia

A

aspiration, dehydration, malnutrition, weight loss

38
Q

Do’s of dysphagia

A

sit in high fowlers, minimize enviro, double swallow, chin tuck, check for pocketing, leave time between bites, have suction nearby, oral care, monitor for choking

39
Q

Don’ts of dysphagia

A

feed with altered LOC, leave unattended, use straw, give sedatives during feeding

40
Q

Elements of dysphagia diet

A

aspiration precautions, pt position, advance in stages, thicker liquids, strict I&O

41
Q

Who needs strict I&O?

A

critical care, unstable, post-op, taking diuretics, malnourished, pt with catheter, lines, drains, history of heart fail, liver, or renal failure

42
Q

Parenteral nutrition (TPN)

A

feeding that isn’t through the GI tract; thru central or peripheral IV

43
Q

Gastrostomy

A

tube surgically implanted thru artificial opening into the stomach

44
Q

Jejunostomy

A

feeding tube inserted surgically thru external opening in small intestine

45
Q

Naso feeding tube

A

Nasogastric (Salem sump), nasoduodenal, or nasojejunal inserted through the nose and terminating at one of these areas

46
Q

What is a risk of jejunal feedings?

A

gastric reflux

47
Q

What must you do after inserting a feeding tube?

A

Confirm placement with a chest xray; continue to confirm placement with pH of secretions

48
Q

Indications for feeding tube

A

anorexia, coma, critically ill, impaired swallowing, protein malnourishment

49
Q

Benefits of feeding tubes

A

decreased sepsis, decreased hypermetabolic response to trauma, dec hospital mortality, maintains intestinal struc/fxn

50
Q

How to administer enterally?

A

start formula at full strength, slow rate and gradually increase per RD or HCP over 8-12 hours until goal is met if no signs of intolerance

51
Q

Signs of feeding tube intolerance

A

high gastric residual, N/V/D, cramps

52
Q

complications of feeding tubes

A

pulmonary aspiration, diarrhea, constipation, cramps, N/V/D, tube occlusion, delayed gastric emptying, serum electrolyte imbalance, fluid overload, hyperosmolar dehydration

53
Q

How does the nurse insert a feeding tube?

A

with lubricant; use xiphoid process as landmark and add 8-10 inches for jejunum

54
Q

PEG

A

Percutaneous endoscopic gastronomy; inserted ENDOSCOPICALLY directly into stomach through artificial opening; can be used for suction if patient also has a PEJ

55
Q

PEJ

A

Percutaneous endoscopic jejunostomy; inserted ENDOSCOPICALLY through artificial opening into small intestine

56
Q

Enteral nutrition

A

Formula sent through tubes into the body

57
Q

When is a naso tube preferred?

A

Shorter duration (less than 4 weeks); come with a stylus and not a connector

58
Q

When is a surgical or endoscopic tube preferred?

A

long-term; over 6 weeks

59
Q

Feeding tube assessments

A

abdominal focused, check skin b/d, nutritional status, I&O, monitor labs, intolerance, head of bed above 30 degrees at any time

60
Q

Gastric residual check frequency

A

Checking the amount of stuff in the stomach and putting it back in the stomach; for continuous feeding, check every 4-6 hours; for intermittent, check right before feeding

61
Q

What do if more than 500 mL tube feed?

A

Hold residual and notify HCP

62
Q

What do if more than 250 mL tube feed?

A

Hold for 1 hour and recheck

63
Q
A

Fundies (8 decks)

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