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Nutrition Flashcards

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1
Q

Essential Nutrients

A

Macronutrients:
Carbs, Protein, Lipids

Micronutrients:
vitamins and minerals

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2
Q

Carbohydrates

function

A
  • primary source of energy for muscle and organ function
  • facilitates insulin secretion
  • absorption of Na & excretion of Ca
  • fiber = facilitates in elimination of waste & fulfills appetite
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3
Q

Types of Carbohydrates

A

Sugar
Fiber
Starch

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4
Q

Sources of Carbohydrates

A

SUGAR
honey, table sugar, milk, sugar cane, molasses, sugar beets, corn syrup, and fruits

FIBER
plants such as grains, vegetables, and legumes

STARCH
insoluble, nonsweet forms of complex carbs. grains, potatoes, legumes. processed foods, bread, flour and cereal

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5
Q

Proteins

function

A
  • tissue growth, maintenance and repair

- production of digestive enzymes, hormones, lymphocytes and antibodies

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6
Q

Essential amino acid vs. Nonessential amino acid

A

essential amino acid = NOT made by body

nonessential amino acid = MADE by body

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7
Q

Types of Protein

A

COMPLETE protein
- all essential aminos needed for protein synthesis

INCOMPLETE protein
- doesn’t include all essential aminos

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8
Q

Sources of Protein

A

COMPLETE
eggs, cheese and milk.
soy is the only complete protein that doesn’t come from an animal

INCOMPLETE
nuts, corn, wheat, beans, seeds and brown rice
* complete protein = 2 incomplete proteins

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9
Q

Nitrogen balance

A

reflects extent of protein anabolism and catabolism in the body

(-) nitrogen balance = nitrogen loss > intake
ex: burns, malnutrition

(+) nitrogen balance = nitrogen loss < intake

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10
Q

Lipids aka Fats

function

A
  • main source of fuel for the body
  • assist in absorption of fat soluble vitamins A, D, E, K
  • formation of adipose tissue…..cushions vital organs and aids in thermoregulation
  • lubricates skin
  • essential constituent of cell membrane and function
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11
Q

Types of Lipids

A

GLYCERIDES
Mono, Di and Tri

CHOLESTEROL
body synthesizes 75%, 25% is provided by dietary source

PHOSPHOLIPIDS

  • LDL = “BAD cholesterol” = sat fats ↑ LDLs in blood causing fatty deposits on vessel walls = CVD
  • HDL = “GOOD cholesterol” = moves cholesterol from bloodstream to liver
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12
Q

Types of Dietary Lipids

A

SATURATED fat
bad fat

TRANS fat
intake ↑ LDL cholesterol

MONOUNSATURATED fat
good fat

POLYUNSATURATED fat
good fat

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13
Q

Sources of Lipids

A

CHOLESTEROL

beef & pork liver or heart, fish, poultry, dairy, egg yolk

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14
Q

Sources of Dietary Lipids

A

SATURATED fat
whole milk, butter, cheese, ice cream, red meat, coconut products, lard, chocolate, palm oil, and cocoa butter

MONOUNSATURATED fat
olive oil, canola and peanut oils: nuts, cashews, almonds, peanuts, avocados

POLYUNSATURATED fat
corn, safflower, soybean, sesame, cotton seed oils: nuts and seeds and fish

TRANS fat
veggie shortening, commercial baked goods, deep-fried chips, fast foods and most margarines

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15
Q

Vitamin

functions

A
  • necessary to catalyze metabolic functions
  • act as coenzymes in enzymatic systems
  • not made by body
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16
Q

Types of Vitamins

A

FAT SOLUBLE

  • vitamins A, D, E, K
  • absorbed from intestines
  • stored in liver & adipose tissues
  • too much = toxicity
  • deficiency = inadequate intake or diseases inhibit fat digestion and absorption

WATER SOLUBLE

  • vit C, thiamin, ribofalvin, niacin, B6, folic acid, B12, pantothenic acid, biotin
  • need daily b/c body doesn’t store. it gets rid of excess through urine
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17
Q 
FAT SOLUBLE
(function)
A

VITAMIN A

  • night vision
  • cellular growth
  • healthy mucous membrane
  • supports bone and teeth growth

VITAMIN D

  • essential for bone and teeth growth
  • absorption of Ca

VITAMIN E

  • healthy immune system
  • protects vitamin A and unsaturated fatty acids from oxidation

VITAMIN K

  • blood clotting factor
  • bone development
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18
Q

Vitamin A

source

A
  • pumpkin, sweet potatoes, carrots, spinach, collards, broccoli, cabbage, squash,
  • apricots, cantaloupe, fruit
  • liver
  • fortified milk, butter cream, egg yolk
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19
Q

Vitamin D

source

A
  • fortified dairy products and egg yolks
  • fatty fish and fish oils
  • synthesized by sun
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20
Q

Vitamin E

source

A
  • milk, butter, marg, veg oil, shortening
  • nuts, eggs and fish
  • dark green, leafy vegetables
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21
Q

Vitamin K

source

A
  • green leafy vegetables (kale, turnip greens, spinach and collards)
  • liver
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22
Q 
Vitamin A
(deficiency & excess)
A

Deficiency:
- night blindness, impaired vision, bone growth ceases

Excess:
- double vision, headaches, liver damage, bone abnormalities

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23
Q 
Vitamin D
(deficiency & excess)
A

Deficiency:
Adults - osteomalacia (soft fragile bones of pelvis and spine and legs)
Children - rickets (impaired growth plates. soft and fragile bones, growth retardation, bowlegs)

Excess:
- kidney stones, muscle bone weakness, excessive bleeding, calcification of soft tissue

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24
Q 
Vitamin E
(deficiency & excess)
A

Deficiency:
- ↑ RBC hemolysis

Excess:
- nontoxic

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25
Q 
Vitamin K
(deficiency & excess)
A

Deficiency:
- hemorrhaging

Excess:
- no symptoms

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26
Q

Factors Affecting Nutrition

A 
Developmental
Gender
Ethnicity and Culture
Beliefs About Food
Personal Prefs
Religious Practs
Lifestyle
Economics
Medications and Therapy
Health
Alcohol Consumption
Advertising
Psychological Factors
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27
Q

Nutritional Variations Throughout the Life Cycle

A

YOUNG ADULTS

  • females iron intake 18 mg/day
  • Ca is needed to maintain bones and help ↓ chances of developing osteoporosis
  • adequate vitamin D for Ca absorption
  • lowfat and low cholesterol diet plays a role in prevention and Tx of CVD
  • prevent obesity = risk for HTN and CVD

MIDDLE AGED ADULTS

  • eat balanced diet paying special attention to protein, Ca.
  • limit cholesterol and caloric intake
  • 2-3 L of fluid should be included in daily diet
  • postmenopausal women need more Ca and vitamin D to ↓ chances of osteoporosis
  • vitamins A, C, E, can help ↓ risk of heart disease in women

ELDERLY

  • fewer calories b/c lower metabolic rate, ↓ in physical activity
  • some may need more fiber for fullness
  • tooth loss, impaired sense of take and smell may affect eating habits
  • ↓ saliva, gastric juice secretion, GI absorption
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28
Q

Nursing Care for ASIANS

A
  • Encourage steamed food rather than fried

- Discourage fried noodles. rice, eggrolls, tempura battered and fried foods and spare ribs to ↓ fat intake

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29
Q

Nursing Care for LATINOs

A
  • Encourage chicken, rice and beans ↓ fat intake. Salsa to add spice
  • Discourage fried!!
  • No cheese or sour cream but low fat is good
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30
Q

Why should Vitamin C be taken daily?

A

It is absorbed immediately and not stored

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31
Q

Negative Affects of Alcohol

A
  • high in calories = weight gain
  • substitutes food in diet and ↓ appetite
  • ↑ demand for vit B b/c it metabolizes alcohol
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32
Q

Affects of Medications and Therapy on Nutrition

Antineoplastics, Interactions and w/ or w/o foods

A
  • Antineoplastics can cause stomatitis, anorexia, nausea, vomiting, and diarrhea and diminish energy
  • Drug interactions (ie: Coumadin and vit K = bad b/c ↓ effectiveness of drug
  • Some meds need to be taken w/ foods because they are irritating to the stomach (ie. aspirin) or on an empty stomach to be better absorbed (ie. synthroid)
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33
Q

Affects of Medications and Therapy on Nutrition

organ damage, radiation

A
  • Some medications can damage the liver (hepatoxicity) or kidneys (nephrotoxicity) if daily dose is exceeded
  • radiation can cause dysphagia , altered taste, ↓ salvation, anorexia, fatigue
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34
Q

Affects of Physical Health on Nutrition

A
  • lack of teeth; inability to adequately digest food mechanically.
  • food allergies or lactose intolerance
  • factors ↑ BMR = need for more calories and fluids (fever, growth period, cold environment, prolonged physical exertion, disease processes)
  • Traumatic injuries and large draining wounds demand protein and vit C
  • DM, HTN, HD, GI disorders, cancer, CVD etc. = interfere with absorption, metabolism, transport, and utilization of nutrients and excretions of the by products of nutrition
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35
Q

Developmental Affects of Nutrition

YOUNG ADULTS and MIDDLE AGED

A

YOUNG ADULTS
Females:
- iron intake, 18 mg of iron/day
- Calcium is needed to maintain bones and help ↓ chances of developing osteoporosis in later life
- Adequate vitamin D is needed for the calcium absorption.
- Low-fat and/or low-cholesterol diets play a significant role in both the prevention and treatment of cardiovascular disease.
- Prevent obesity- risk for HTN & CV disease

MIDDLE AGE

  • Continue to eat a healthy diet, with special attention to protein, calcium, and limiting cholesterol and caloric intake
  • 2 or 3 liters of fluid should be included in the daily diet
  • Postmenopausal women need to ingest sufficient calcium and vitamin D to reduce osteoporosis
  • Antioxidants such as vitamin A, C, and E may be helpful in reducing the risks of heart disease in women
36
Q

Developmental Affects of Nutrition

OLDER ADULTS

A

OLDER ADULTS

  • energy output ↓ = weight gain and obesity
  • periodontal disease, loss of teeth, poorly fitted dentures = difficulty chewing
  • ↓ sense of taste and smell = ↓ appetite
  • ↓ thirst sensation = dehydration
  • ↓ digestion, absorption, metabolism, and transport of nutrients = declined in nutritional status
  • acute or chronic illness = ↓ ability to digest, ingest, absorb, metabolize or transport nutrients to meet needs and excrete by products
  • physically unable to procure
37
Q

Nursing for OLDER ADULTS in regards to nutrition

A
  • regular dental care and keep dentures in good condition
  • chop food to facilitate eating
  • eat calorie-dense foods 1st to ensure adequate nutritional intake of food
  • eat high-fiber foods and drink 2L of fluid daily to avoid constipation and dehydration
  • meal-on-wheels program for elderly who cannot physically procure food
38
Q

Components of Nutritional Assessment

A

Anthropmetric Data: measurements height, weight, BMI, IBW

Biochemical Data: Hgb, Albumin, WBCs, labs

Clinical Data: skin, hair & nails, mucous membranes, activity level

Dietary Data: 24-hour food recall, food frequency record

39
Q

Assess for Factors that Affect Nutrition

Nutritional Assessment

A
  1. Assess for Factors That Affect Nutrition
  2. General Health Status
    - ask about acute or chronic illnesses (DM, GERD, cancer, allergies etc.)
    - pathology associated with the mouth
    - ask about meds being taken
    - oral problems (chewing, ill-fitting dentures, stomatitis)
    - lifestyle (smoking, alcohol intake, drug abuse)
  3. Obtain Dietary History
    - complete food diary for 3-5 days
    - identify problematic foods and tolerated ones
    - # of meals a day and @ what time?
    - food habits (snacks, times meals are eaten)
    - fad diets pt is doing, supplement, or health foods
    - eating disorders
40
Q

(Weight)

  1. BMI< 18.5
  2. BMI> 25 but 30
A

WEIGHT

  1. Underweight
  2. Overweight
  3. Obese
    - Onset of change of weight = sudden or gradual
    - Duration of change of weight = weight history (ie. 3, 5, or 1 year patter of losing or gaining weight)
    - actions taken to lose weight
41
Q

(Skin)

  1. Scaly
  2. Petechiae or bruises
  3. Transparent
  4. Purpura
  5. Edema
  6. Nonhealing wounds or lesions =
  7. Poor skin turgor
A

SKIN
- dry, flaky; aging, dehydration

  1. ↓↑ A, Zn ↓, essential fatty acid ↓
  2. ↓C↓
  3. protein ↓
  4. ↓ of C and K
  5. protein and thiamin ↓
  6. ↓ of C, Zn, protein,
  7. dehydration
42
Q

(Hair)

1. - dry, dull, brittle or hair loss

A

HAIR

1. protein deficiency

43
Q

(Eyes)

  1. red or pale conjunctiva; dry, soft, dull cornea dark skin under eyes
  2. red or pale conjunctiva; dry, soft, dull cornea dark skin under eyes
A

EYES

  1. malnutrition of dehydration
  2. A deficiency
44
Q

(Nails)

  1. pale brittle, ridged
  2. spoon shaped
A

NAILS

  1. protein deficiency
  2. iron deficiency aka anemia
45
Q

(Lips)

  1. cracks or lesions at the corners of the mouth
  2. sores on lips or in the mouth (stomatitis)
A
  1. riboflavin or niacin deficiency

2. chemotherapy or Herpes

46
Q

(Tongue)

  1. Inflamed, beefy red, swollen, sore (glossitis)
  2. Atrophy
A
  1. B deficiency

2. riboflavin, niacin, B12, folic acid, protein, or iron deficiency

47
Q

(Teeth)

cavities missing teeth, mottled teeth or pain

A

problems due to malnutrition and deficiencies in vit D or calcium

48
Q

(Gums)

inflamed, swollen , spongy gums (gingivitis), receding and bleeds easily

A

problems due to vitamin C deficiency

49
Q

(Muscles)

flaccdity: porr tone; wasted, soft under developed, weakness; and fatigue

A

problems due to malnutrition and protein deficiency

50
Q

(Nervous System)

  1. neuropathy, paresthesia of hands and feet, ataxia, ↓ deep tendon reflexes and positional sense
  2. tetany and ↑ deep tendon reflexes
  3. Confusion and irritability
  4. Disorientation
  5. Drowsiness, lethargy, apathetic
A
  1. niacin, pyridoxine and cyanocobalamin deficiencies
  2. Ca and Mg deficiencies
  3. Dehydration
  4. thiamin deficiency
  5. A & D excess
51
Q

(Bones)

observed skeletal malformations and poor posture

A

problems due to vitamin D deficiency

52
Q

(Cardiovascular)

  1. tachycardia
  2. ↑ BP
  3. HF
A
  1. iron deficiency
  2. excessive salt intake, CVD
  3. thiamin, phosphorus, and iron deficiencies
53
Q

(Altered Sensation)

  1. poor sense of taste or bad taste in mouth
  2. deficit in smell
A
  1. infection or medication side effect

2. zinc deficiency

54
Q

How to calculate BMI?

A

weight (kg)/height (meters squared)

55
Q

Areas you can assess skinfold measurements?

A
  1. Triceps and subscapular skinfold
  2. Mid-upper arm circumference (measures protein reserve and muscle mass)
  3. Abdominal-girth (measure abdominal distention
56
Q

ALBUMIN

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:
3.5 - 5 g/dL

Factor:

  • created by liver
  • important in fluid and electrolyte balance
  • NOT an ideal indicator of acute protein depletion

Increased Level:

  • > 5 g/dL
  • Dehydration

Decreased Level:

  • <3.5 g/dL = malnutrition or malabsorption
  • visceral protein deficiency
57
Q

BLOOD GLUCOSE

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:
70 - 110 mg/dL

Factor:

  • primary energy source for cellular funct.
  • lower than expected glucose levels stimulate metabolism fat

Increased Level:
Hyperglycemia = >110 mg/dL “fasting”
>126 mg/dL “random”

Decreased Level:
Hypoglycemia = <50 mg/dL

58
Q

BLOOD UREA NITROGEN

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:
8 - 21 mg/dL

Factor:

  • reflects serum protein status
  • reflects balance of urea production and excretion

Increased Level:

  • > 21 mg/dL
  • acute renal failure
  • excessive protein intake
  • muscle wasting from starvation
  • total parenteral nutrition

Decreased Level:

  • <8 mg/dL
  • Inadequate dietary protein
  • Malabsorption
  • Low protein diet
  • severe liver disease
59
Q

CREATININE

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:
0.5 - 1.2 mg/dL

Factor:
proportion to total muscle mass

Increased Level:
>12 mg/dL
-Dehydration

Decreased Level:
<0.5 mg/dL
- Reduced total muscle mass
- Severe malnutrition

60
Q

HEMOGLOBIN

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:

  • Bettys* = 12 - 16 g/dL
  • Dudes* = 14 - 18 g/dL

Factor:
measure oxygen and iron carrying capacity

Increased Level:
>16 - 18 g/dL
- Dehydration
- Burns
- CHF
Decreased Level:
<12 or 14 g/dL
- Anemia
- Blood Loss
- IV overload
- Fluid Retention
61
Q

PREALBUMIN

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:
15 - 40 mg/dL

Factor:

  • protein produced by liver
  • needed to transport vitamin A

Increased Level:

  • > 40 mg/dL
  • alcoholism
  • steroids
  • chronic renal failure

Decreased Level:

  • <11mg/dL = severe protein depletion
  • Malnutrition
  • liver disease
  • tissue necrosis
62
Q

TOTAL LYMPHOCYTE COUNT

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:
1,000 - 4,800/mm3 or 20% - 40%

Factor:

  • Lymphocytes ↓ as protein ↓
  • important in immune response

Increased Level:
>4,000/mm3 or >40%
- appendicitis, inflammatory disorder, bone marrow disorder

Decreased Level:
<20%
- ↓  nutritional intake
- anemias
- malnutrition
- antineoplastic drugs
63
Q

TRANSFERRIN

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A

Normal:
215 - 380 mg/dL

Factor:

  • formed in liver
  • transport 70% of body’s iron
  • reacts quickly to changes in protein intake

Increased Level:

  • > 380 mg/dL
  • Iron deficiency anemia

Decreased Level:

  • <100 mg/dL = severe protein depletion
  • acute or chronic infection
  • excessive protein loss from renal disease
  • malnutrition from cancer
64
Q

LIPID PROFILE

  • Normal
  • Factor
  • Increased Level
  • Decreased Level
A 
Normal:
LDLs = 60 mg/dL
Triglycerides = 200 mg/dL
HDL = 160 mg/dL
Total Cholesterol = >240 mg/dL
65
Q

Why don’t you milk the finger during fingerstick?

A

can cause hemolysis and dilution of blood specimen

results in false low test results

66
Q

Nothing by Mouth

A

NPO

  • restricted oral and fluid intake
  • usually ordered before surgery or tests to minimize the risk of aspiration
  • for pts with problems like, undiagnosed abdominal pain or vitamin
67
Q

NPO Nursing Care

A
  • remove pts water pitcher from the bedside
  • put NPO over pts bed
  • provide frequent mouth care and instruct the pt not to swallow
68
Q

Clear Liquid Diet

A

provides hydration and simple carbs to meet portion of energy req.

  • prevents dehydration
  • ordered after surgery or after recovering from GI problem = reduces stimulation of the GI mucosa
  • intake liquids that are transparent enough to see through including ice pops and jello
  • should be only used for few days = doesn’t provide adequate protein, cals, other nutrients
69
Q

Clear Liquid Diet

Nursing Care

A 
Liquids permitted:
water
clear, fat-free soup (e.g., broth/bouillon)
tea
coffee
clear juice (e.g., grape, cranberry, and apple)
jello
popsicles
gatorade or pedialyte
carbonated drinks (non diet soda)
  • assess pts tolerance, such as free from N & V, and epigastric distress
70
Q

Full Liquid Diet

A
  • includes all liquids in “clear liquid diet”, fluids that are opaque, food that becomes liquid at room temperature
  • ordered as progressive diet from clear ➞ regular
  • when pt cannot tolerate semisolid or solid food
  • LOW in calories, protein and iron
  • if pt is taking more than few days, must be enhanced w/ Ensure, Boost, “supplements”
71
Q

Full Liquid Diet

Nursing Care

A 
everything in clear liquid and:
milk and milk drinks (milkshakes)
puddings and custards
cream soups
yogurt
ice cream and sherbert
veggie and fruit juice (NO pulp)
smooth peanut butter
Cream of wheat
liquid supplement
72
Q

Soft Diet

A
  • easily chewed, swallowed and digested foods promotes the mechanical digestion of food
  • includes all full liquid, soft, chopped and shredded foods
  • for pts with difficulty chewing b/c of problems w/ teeth, gums, jaw, or improperly fitted dentures and those who are weak
  • reduce GI stimulation of the GI mucosa (Crohn’s disease and ulcerative colitis)
  • balanced diet but low in fiber = ↑ risk of constipation
73
Q

Soft Diet

Nursing Care

A 
All clear and full liquids and:
all soups
chopped or ground meats
well-done veggies
cooked or canned fruits w/o membranes
applesauce
scrambled eggs 
bananas
cottage cheese and other soft cheeses
rice
mashed or riced potatoes
cooked cereal and grits
pasta
pancakes
soft bread
bread pudding 
pastry
  • encourage fluid, oatmeal, cooked and canned fruit intake = ↓ risk of constipation
  • pt should avoid nuts, foods with seeds (tomatoes, and berries), raw fruits and veggies, and whole grains
    = high in fiber & irritating to GI mucosa
  • avoid rice, bananas and other constipating foods
74
Q

Pureed Diet

A
  • foods that are processed in blender or food processor

- consistency is thicker than full liquids but can be served in scooped mounds

75
Q

Pureed Diet

Nursing Care

A

Includes:
all foods that can be blended into a semisolid consistency

  • add a little water if too thick. to make semisolid consistency and easy to swallow
76
Q

Regular Diet

A
  • provides balanced diet of 2,000 calories daily

- avoids fatty, gas-forming, fried and unpopular foods to appeal to greater % of pts and promote tolerance

77
Q

Regular Diet

Nursing Care

A
  • teach pts which foods are most important to ingest first from the meal tray
  • pts who’ve undergone surgery need to ingest foods and fluids high in protein and vitamin C
78
Q

Nursing Diagnoses

Relating to Nutrition

A

Imbalanced Nutrition : More than Body Requirements
Imbalanced Nutrition: Less than Body Requirements
Risk for Imbalanced Nutrition
Impaired swallowing
Risk for Infection
Constipation related to Inadequate Fluid Intake
Low Self-Esteem Related to Obesity
Activity Intolerance
Impaired Dentition

79
Q

Calorie-Restricted Diet

A

Calorie-Restricted:

  • facilitate weight loss
  • limit foods high in carbs and fats
  • substitute w/ low calorie and carbs
80
Q

ADA Diet

A

ADA Diet:

  • maintains serum glucose levels (pre-meal = 70 to 130mg/dL & post-meal = <180 mg/dL)
  • reduce fat and caloric intake
  • exercise more = reduce glucose level
  • avoid pasta, rice and bread
81
Q

High-Fiber Diet

A
  • ↑ movement of indigestible waste through large intestines
  • minimize risk of constipation
  • Tx for diverticulosis pts

Eat:
raw veggies, whole grains, raw fruits (ie. apples, oranges)

82
Q

Low-Fat or Fat-Restricted Diet

A
  • reduces total fat ingested
  • monosaturated replaced saturated and polyunsaturated
  • promotes weight loss or lower cholesterol or triglyc levels
  • pts with: CHD, atherosclerosis, disease related to fat malabsorption (liver, gallbladder, pancreas, lymph, intestines)

Avoid:
whole-milk, fried foods, animal fats, gravies, sauces and chocolate

Limit:
butter, margarine, mayo, oil, shortening, bacon, cream and creamed cheese to 1 tblsp/day or 1 tsp/meal

Encourage:
fresh fruit, veggies, fat-free milk and its products, use yogurt instead of sour cream, 6 oz of lean meat daily and 3-4 eggs weekly

83
Q

Sodium-Restricted Diet

A 
Maybe restricted to:
2,000 mg (mild)
1,000 mg (moderate)
500 mg (strict)
250 mg (severe)

Ordered b/c:

  • salt retains fluid in the body = fluid retention
  • pts w/ HTN, excess fluid vol., HF, renal failure

Avoid:

  • ketchup, mustard, BBQ sauce, commercial salad dressing
  • canned veggies and soups
  • bacon, lunch meat, corned beef
  • seafood
  • soy, teryaki, Worcestershire sauce
  • stuffing, cake mix, baked goods w/ baking soda and powder
  • milk from animals, yogurt, reg cheese and cheese products
  • salted pretzels, popcorn, crackers, chips
  • pickles and olives
  • bouillon cube
  • PB

Substitute:
fresh fruit, bread & pasta w/o salt, low-salt baked goods, low-sodium cheese, spices, herb, and veggies that don’t have salt

DASH (Dietary Approaches to Stop HTN)
- high success rate

84
Q

MyPlate

A

Fruits:

  • 25%
  • fresh fruit, canned or frozen and whole, cut-up, pureed or 100% juice

Veggies:

  • 25%
  • veggie raw, cooked, fresh, frozen, canned, dried, or dehydrated and can be cut-up, mashed or 100% juice

Grains:

  • 30%
  • ½ whole grains and ½ refined grains

Protein:

  • 20%
  • meat, poultry, seafood, beans and peas, eggs, processed soy, nuts, and seeds

Dairy
- milk, Ca-fortified soymilk, reduced lactose, lactose-free milk, cheese, yogurt

85
Q

Five Sub-Categories of Veggies

A
  1. Dark-green veggies
  2. Bean
  3. Peas
  4. Starchy veggies
  5. Other veggies

Fundamentals of Nursing (7 decks)

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