NUTRITION Flashcards
1
Q
WHAT ARE THE FUNCTIONS OF THE NOSE? WHAT ARE ITS SENSORY FUNCTIONS?
FIRST SEGMENT OF?
A
- warms, moistens, and filers air
- olfactory receptors used for smell
- first segment of resp. system
2
Q
WHAT ARE THE FUNCTIONS OF THE MOUTH? WHAT ARE ITS SENSORY FUNCTIONS?
FIRST SEGMENT OF?
A
- tongue changes shape to encourage mastication, swallowing, speech, and cleaning teeth
- glands secrete saliva that moisten food, start digestion, cleans and protects mucosa
3
Q
WHAT ARE THE FUNCTIONS OF THE THROAT AND TONSILS? WHAT ARE THE DIFFERENT PARTS OF THE THROAT
A
- oropharynx, nasopharynx, hypopharynx
- delivers air to trachea and lungs and food and liquid to esophagus and stomach
- tonsils filter germs and protect from infection
4
Q
WHERE DOES THE ABDOMEN EXTEND TO AND FROM TO? WHAT ARE THE QUADRANTS OF THE ABDOMEN? WHAT ARE SOME ORGANS IN THE ABDOMEN?
A
- diapragm to top of pelvis
- RUQ, RLQ, LUQ, RLQ
- kidneys, aorta, spleen, liver, pancreas
5
Q
WHAT IS
- NUTRITIONAL STATUS
OPTIMAL NUTRITIONAL STATUS
- UNDERNUTRITION
- OVERNUTRITION
A
- nutritional status: balance between nutritional intake and nutritional requirments
- optimal nutritional status: nutrients match daily requirments and increased demands
- undernutrition: depeleted nutrient reserves or inadequate intake of nutrients to meet daily requirments
- overnutrition: excess consumption of daily requirments
6
Q
WHAT SDOH AFFECT NUTRITION?
A
- income and social status
- culture: eating traditional food improves diet quality, new immigrants more at risk due to new enviornments and circumstances, arrive and have less chronic conditions, changes overlal impede dietary status
7
Q
WHAT ARE THE AFFECTS OF UNDERNUTRITION
A
- increased mortality and morbidity
- decreased quality of life
- lomger hospitalizations
- frequent remediations
- increase resource utilization
8
Q
WHAT DOES OPTIMAL NUTRITION PROMOTE?
A
- human health
- prevents disease
- safegaurds planetary health
9
Q
WHAT ARE THE AFFECTS OF OVERNUTRITION?
HINT: 4 M’S
A
- mental health (depression)
- metabolic health (disease)
- monetary health (SDOH)
- mechanical health (acid reflux)
10
Q
GENERAL APPEARANCE
WEIGHT POSTURE AND MUSCLES
NERVOUS SYSTEM
GI FUNCTION
CARDIOVASCULAR FUNCTION
SIGNS OF GOOD NUTRITION
A
- alert and responsive
- erect posture, weight is appropriate for height, muscles firm
- good attention span
- good appetite, digestiosn, and normal elimination
- good HR and rhythm and BP
11
Q
HAIR, SKIN
FACE AND NECK
ORAL MUCOSA MEMBRANES
MSK
SIGNS OF GOOD NUTRITION
A
- shiny hair, smooth slight moist skin w/ good colour
- uniform colour, smooth pink, no swelling
- reddish-pink, moist, no swelling or bleeding
- lack of malformation
12
Q
INFANTS
- what type of growth period is it for infants?
- when do weight changes occur?
- how long should breastfeeding occur? any additional requirments?
- when are signs for switching out of breastfeeding?, what vitamins are important for diet?
- when do weight and height changes occur for school ages kids
A
- rapid growth period
- infants: doubles in 4-5 months and tripples in a year
- breastfeeding for 6 months with vitamin D supplements
- rediness for solid food, calcium and phosphorus important
- school ages children gain 3-5Kg and 6 cm per year till puberty
13
Q
ADOLESCENTS
- WHAT HAPPENS TO ENERGY NEEDS?
- WHAT MINERALS ARE NEEDED FOR BONE GROWTH?
- OTHER IMPORTANT VITAMINS?
- WHAT IS DIET INFLUENCES BY?
- WHAT CONDITIONS ARE THEY AT RISK FOR?
A
- energy needs increase to meet metabolic demands for growth
- calcium and vitamin D needed for bone growth
- iron-rich foods, vitamin B complex vitamin
- diet influence by body image, fad diets, desire for independence and appearance
- anorexia nervosa, bulimia nervosa
14
Q
ADULTHOOD
- WHAT HAPPENS TO ENERGY NEEDS?
- WHAT ARE SOME LIFESTYLE FACTORS AFFECTING NUTRITION?
- WHAT CONDITIONS CAN BE CAUSED DUE TO THEM?
- HOW CAN WE AVOID THEM?
A
- energy needs stabilize
- lifestyle factors like tobacco, stress, cholesterol, lack of activity, salt, sugar, low fiber
- hypertension, osteoporosis, artherosclerosis, diabetes mellitus, cancer
- prevent excessive weight and obesity (better diet and less snacking)
15
Q
OLDER PERSONS
- WHAT HAPPENS TO ENERGY NEED?
- WHAT FACTORS AFFECT NUTRITONAL STATUS?
- WHAT SPECIFIC THINGS MAY CAUSE MALNUTRITON?
- WHAT FOODS NEEDED TO PREVENT AGAINST OSTEOPOROSIS?
A
- energy needs lower due to reduced metabolic rate
- diseases and meds impact nutritional status
- malnutrition caused by lonliness, low income and education level
- milk, activity, vitamins and minerals needed to protect against osteoporosis
16
Q
PREGNANCY AND LACTATION
- WHAT HAPPENS TO ENERGY NEEDS?
- HOW MUCH SHOULD THEY EAT?
- WHAT SHOULD THEY EAT?
- WHAT ABT LACTATING PERSONS?
A
- energy requirments relate to body weight and activity level
- 100 Kcal first trimester, 300 calories per day 2nd and 3rd trimester
- calcium (3rd), iodine, iron, folic acid
- if lactating, need 500 Kcal per dau above usual allowance (to produce milk)
17
Q
nutrition info
CARBS
PROTEINS
FATS
A
- carbs: saccharides, insoluble or soluble, complex or simple. glycemic index
- proteins: essential (not made in body), non-essential amino acids, nitrogen balance
- fats: triglycerides, saturated or unsaturated (monounstaurated or polyunsaturated)
18
Q
nutrition info
MINERALS
VITAMINS
WATER
A
do not provide energy but needed for metabolic processes
- minerals: catalysts for biochemical reactions, macro minerals (Na+, K+, Cl-) and trace elements (iron, iodine, zinc, copper, etc)
- vitamins: essential to metabolism, antioxidants (c, a,b), fat soluble (ADEK), soluble (BC)
- water: cell function depends on water movement, body temperture, solvent for nutrients and wastes
19
Q
WHAT ARE RECOMENDED PORTIONS FOR CANADA’S FOOD GUIDE
A
- 1/2 fruits and veggies
- 1/4 protein
- 1/4 whole grain
- drink of choice is water
20
Q
SUBJECTIVE ASSESSMENTS FOR NUTRITION
A
-dysphagia
- appetite (up or down)
- food intolerance
- abdominal pain
- nausea or vommiting
- bowel habits
- abdominal hisory
- medications
- alcohol or tobacco
- nutritional assessment
- lifestyle, injury, age related
21
Q
WHAT IS NUTRITIONAL SCREENING? WHAT INDICATES A RISK?
A
- Process of identifying characteristics related to nutrition problems (malnutrition)
- consists of 2 questions related to fluid intake and weight loss, 2 yes answers indicate risk
22
Q
WHAT IS SUBJECTIVE DATA FOR A NUTRITIONAL ASSESSMENT
A
- health history ( culture, religion, socioeconomic, psychological, meds, nutrition knowledge)
-
dietary history: (habitual intake of food, allergies FASTCHECK)
food priorities, allergies, symptoms, tracking, ** c **hewing, hunger, elimination pattern, chemical substances (meds), knowledge
23
Q
WHATS OBJECTIVE DATA FOR A NUTRITIONAL ASSESSMENT
A
- Anthropometry: height, weight loss, BMI and waist circumference
- lab or biochemical tests: albumin, transferrin, hemoglobin, urea, nitrogen (protein)
24
Q
WHAT IS THE PURPOSE OF NUTRITIONAL ASSESSMENT
A
- identify individual nutritional requirments
- provide information for deisgning nutrition care plan
- etablish baseline data for evaluations of care
25
WHAT ARE SOME ASSESSMENT TOOLS
- **24 hour recall** (everything eaten in 24 hours)
- **food frequency questionare** (how many times per day/week/month do u eat this food)
- **food diary** (records food eaten), is risky do to nonadhearance and inacuracy
- **direct observation**
26
WHAT ARE THE PARTS OF THE OBJECTIVE ABDOMINAL ASSESSMENT
**INSPECT**: Contour, symmetry, umbilicus, skin, pulsation/movement, hair distribution and demeanor
**AUSCULTATE**: **bowel sounds** (hyper or hypo), **vascular sounds** (**bruits**)
**PERCUSS**: 4 abdominal quadrants, starting at RLQ and moving clockwise. note tympany and dullness
**PALPATE**: Light palpation (1cm), assess texture, temp, moisture, swelling, rigidity, pulsation, tenderness or pain. voluntary or garuding rigidity
27
HOW CAN NURSES SUPPORT NUTRITION?
- ensure appropriate diet
- monitor tolerance to food
- assess intake and output
- monitor bowel movements
- be aware of allergies, dislikes, relgion, prep and presentation, culture, and level of assistance
28
WHAT ARE THE DIFFERENT TYPES OF TUBE FEEDING
- **nasogastric tube**: nose to stomach
-**orogastric tube**: mouth to stomach
- **gastrostomy tube**: incision in abdomen to stomach (surgically)
- **jujenostomy tube**: incision in abdomen into jujenum (surgically)
29
WHAT DO NURSES DO FOR SOMEONE WHO HAS AN ENTERAL FEED AND ASPIRATION?
- head of bed elevated (45 degrees)
- placement of ube confirmed via X-ray
- nurse monitor changes in ph, length, lung sounds, tolerance to feeding,
30
WHAT DO NURSES DO FOR SOMEONE WITH DYSPHAGIA AND APSIPRATION
high fowlers and head slightly flexed forward (assessment done by trained professional)
- provide ordered diets and time to chew
- verbal coaching and double swallow
- observe for coughing, drooling, choking
- rest periods and small bites
- assess pockets for food
- remain upright for 30 mins after eating (no acid reflux), oral care
31
WHAT ARE NURSING INTERVENTIONS FOR NUTRITION
- education and teach on canada's food guide
- individualized meal plans
- encourage fluid intake early in the day
- encourage fiber
- encourage meals with others 5 times per week
evaluation done by monitoring monthly weight gain
32
WHAT IS FLUID BALANCE
- record of intake and output of fluid
- measured and recorded over 24 hours
- daily intake should equal output + 500ml
33
methods of fluid intake and ouput
**intake**: by mouth, IV solutions, gastric suction, drainage from other tubules
**ouput**: urea, diarrhea, gastric suction, drainage from other tubules
34
How?
- measure intake and outtput atleast every 8 or 12 hrs
- type and amounts of fluids received
- route (oral or IV)
- strinct intake and output for those with fluid restrictions (esp ppl w/ renal conditions)
- may need daily weighing
35
WHAT IS NEGATIVE AND POSITIVE FLUID BALANCE?
- **NEGATIVE**: **Hypovolemia**: output higher than input. could be because of sudden blood loss, dehydration, illness and excessive sweating. symptoms are dizziness, elevated HR, hypotension and confusion
**POSITIVE**: **hypervolumia**: input higher than output. caused by excessive fluid administration, sodium, hormones, underlying conditions. causes swelling, weight gain, hypertension
