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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
Who are thickened liquids for?
dysphagia, stroke, aspiration risk
26
Consistent carb diet
formerly diabetic diet
27
Cardiac diet/healthy heart
low sodium, low fat
28
Low residue diet
low ruffage/low fiber--limit diary and undigested food (Crohns and ulcerative colitis)
29
Bland diet
avoid GI irritation and decreases peristalsis, have ulcers
30
Advancement of diet
clear liquids--full liquid--low residue (watch for bowel sounds and not if they are hungry)
31
Anorexia causes
cause by hurt, tired, SOB, emo, meds
32
Nursing care for anorexia
treat cause, change environment (move to chair), smaller frequent meals, allow for food preference, oral hygiene, seasonings, meds for appetite; assist with feedings
33
What counts as input?
oral, OVF, blood, tubes, flushes
34
What counts as output?
urine, BM, emesis, drainage tubes
35
Symptoms of dysphagia
pocketing food, regurgitate, food stuck in through, discomfort in chest and throat, voice change, cough or choke while eating
36
silent aspiration
may hear breath adventitious breath sounds w/i 24 hours
37
Complications of dysphagia
aspiration, dehydration, malnutrition, weight loss
38
Do's of dysphagia
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
Don'ts of dysphagia
feed with altered LOC, leave unattended, use straw, give sedatives during feeding
40
Elements of dysphagia diet
aspiration precautions, pt position, advance in stages, thicker liquids, strict I&O
41
Who needs strict I&O?
critical care, unstable, post-op, taking diuretics, malnourished, pt with catheter, lines, drains, history of heart fail, liver, or renal failure
42
Parenteral nutrition (TPN)
feeding that isn't through the GI tract; thru central or peripheral IV
43
Gastrostomy
tube surgically implanted thru artificial opening into the stomach
44
Jejunostomy
feeding tube inserted surgically thru external opening in small intestine
45
Naso feeding tube
Nasogastric (Salem sump), nasoduodenal, or nasojejunal inserted through the nose and terminating at one of these areas
46
What is a risk of jejunal feedings?
gastric reflux
47
What must you do after inserting a feeding tube?
Confirm placement with a chest xray; continue to confirm placement with pH of secretions
48
Indications for feeding tube
anorexia, coma, critically ill, impaired swallowing, protein malnourishment
49
Benefits of feeding tubes
decreased sepsis, decreased hypermetabolic response to trauma, dec hospital mortality, maintains intestinal struc/fxn
50
How to administer enterally?
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
Signs of feeding tube intolerance
high gastric residual, N/V/D, cramps
52
complications of feeding tubes
pulmonary aspiration, diarrhea, constipation, cramps, N/V/D, tube occlusion, delayed gastric emptying, serum electrolyte imbalance, fluid overload, hyperosmolar dehydration
53
How does the nurse insert a feeding tube?
with lubricant; use xiphoid process as landmark and add 8-10 inches for jejunum
54
PEG
Percutaneous endoscopic gastronomy; inserted ENDOSCOPICALLY directly into stomach through artificial opening; can be used for suction if patient also has a PEJ
55
PEJ
Percutaneous endoscopic jejunostomy; inserted ENDOSCOPICALLY through artificial opening into small intestine
56
Enteral nutrition
Formula sent through tubes into the body
57
When is a naso tube preferred?
Shorter duration (less than 4 weeks); come with a stylus and not a connector
58
When is a surgical or endoscopic tube preferred?
long-term; over 6 weeks
59
Feeding tube assessments
abdominal focused, check skin b/d, nutritional status, I&O, monitor labs, intolerance, head of bed above 30 degrees at any time
60
Gastric residual check frequency
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
What do if more than 500 mL tube feed?
Hold residual and notify HCP
62
What do if more than 250 mL tube feed?
Hold for 1 hour and recheck
63

Fundies (8 decks)

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