Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nursing Fundamentals Exam 4 > Nutrition > Flashcards

Nutrition Flashcards

You may prefer our related Brainscape-certified flashcards:
Nursing Fundamentals flashcards Nursing Mental Health flashcards Nursing Management of Care flashcards NCLEX-PN® flashcards NCLEX-RN® flashcards Nursing Pediatrics flashcards Nursing Safety & Infection flashcards Nursing Pharmacology flashcards Nursing Maternity flashcards Family Nurse Practitioner (FNP) flashcards
1
Q

Of the six classes of nutrients, which three supply energy and which three regulate body processes?

A

Supplies Energy - Carbohydrates, proteins and lipids

Regulates Body Processes - Vitamins, minerals, and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How many Kcal of carbohydrates/protein are in 1 Gram? Fats?

A

1) Carbohydrates/Proteins - 1 gram = 4 Kcal

2) Fats - 1 gram = 9 Kcal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the only animal source of carbohydrates?

A

Lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is a byproduct of fat metabolism that can be acidic if built up in the body?

A

Ketones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What factors increase BMR? What factors decrease BMR?

A

1) Increases BMR - Growth, infection, fever, emotional tension, extreme environmental temperatures, and elevated hormones such as epinephrine and thyroid hormones.
2) Decreases BMR - Aging, prop-longed fasting, and sleep.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the formula for calculating BMI in Kg? in pounds?

A

BMI (Kg) = Weight in Kg / [(height in meters) x (height in meters)]

BMI (Inches) = Weight in Lbs / [(height in inches) x (height in inches)] x 703

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What types of people might reflect an inaccurate BMI?

A

1) Athletes
2) People with edema or dehydration
3) Elderly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the 5 categories of BMI?

A

1) Underweight - <18.5
2) Normal - 18.5 to 24.9
3) Overweight - 25 to 29.9
4) Obese - 30 to 39.9
5) Extreme Obesity - 40+

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is BMR for men? for women?

A

1) Men - 1 cal/kg of body weight per hour

2) Women - 0.9 cal/kg of body weight per hour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How is carbohydrate and protein intake usually related to income?

A

As income increases, carbohydrate intake decreases and protein intake, a more expensive form of energy, increases.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

(T/F) Unlike protein and fat, glucose is burned efficiently in the body, and does not leave a toxic byproduct for the kidneys to excrete?

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the effect of low carbohydrate intake? high simple sugar intake?

A

1) Low Carbohydrate Intake - Causes ketosis because the body breaks down protein and fat for energy instead.
2) High Simple Sugar Intake - Increases risk for dental caries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Protein deficiency is characterized by…?

A

1) Edema 2) Retarded growth and maturation
3) Muscle wasting 4) Changes in hair and skin
5) Diarrhea 6) Malabsorption
7) Fatty liver infiltration 8) Increased risk for infection
9) High mortality
10) Permanent damage to physical and mental development in kids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

High-fat diets increase the risks for which diseases?

A

1) Heart disease
2) Obesity
3) Colon caner
4) Breast cancer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Plant proteins are usually considered incomplete proteins. What are the only 2 complete plant proteins?

A

1) Soy

2) Kenoa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How many Kcal of fat are in 1 gram?

A

1 gram = 9 Kcal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

(T/F) The easiest way to collect dietary data is to obtain a 24hr recall of all food and beverages the patient normally consumes during and average day?

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Explain Anthropometric measurments.

A

Measurements of the body and body parts; used in children to assess growth rate and used in adults to assess body protein and fat stores. (i.e., height, weight and skin fold measurements).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the normal range of hemoglobin? What can cause decreased hemoglobin?

A

1) Normal Hemoglobin normal = 12-18 g/dL

2) Decreased Hemoglobin <12 g/dL) = Anemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the normal range of hematocrit? What can case decreased hematocrit? Increased hematocrit?

A

1) Normal Hematocrit = 40-50%
2) Decreased Hematocrit = Anemia
3) Increased Hematocrit = Dehydration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the normal range of Serum Albumin? What can cause decreased serum albumin?

A

1) Normal Albumin = 3.5-5.5 g/dL

2) Decreased Albumin = Malnutrition (pro-longed protein depletion), and malabsorption.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the normal range of Pre-albumin? What can cause decreased pre-albumin?

A

1) Normal Pre-albumin = 23-43 mg/dL

2) Decreased Pre-albumin = Protein depletion, and malnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the normal range of transferrin? What can cause decreased transferrin?

A

1) Normal Transferrin = 240-480 mg/dL

2) Decreased Transferrin = Anemia and protein deficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the normal range of BUN? What can cause increased BUN?

A

1) Normal BUN = 17-18 mg/dL

2) Increases BUN = Starvation, high protein intake, severe dehydration.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the normal range of creatinine? What causes decreased creatinine? Increased creatinine?

A

1) Normal Creatinine - 0.4-1.5 mg/dL
2) Decreased Creatinine - Decreased muscle mass and malnutrition
3) Increased Creatinine - Dehydration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

(T/F) Malnourished patients are more likely to have slower wound healing and to develop complications?

A

True

20
Q

(T/F) Transferrin increases when iron levels are increased and decreases when iron levels are decreased and therefore may not always be an accurate measure of nutritional status?

A

True

21
Q

(T/F) Decreased pre-albumin levels translate to a poor prognosis, meaning that the patient is severely malnourished and probably wont make it.

A

True

22
Q

List 8 types of liquids allowed on a clear liquid diet.

A

1) Gelatin
2) Fat-free broth
3) Boullion
4) Ice pops
5) Clear juices
6) Carbonated beverages
7) Regular and decaffeinated coffee
8) Tea

23
Q

In addition to clear liquids, a Full-Liquid diet allows what other items?

A

1) Milk
2) Puddings and custards
3) Plain frozen desserts
4) Cereal gruels
5) Vegetable juices

24
Q

What 2 conditions could warrant a fat-restricted diet?

A

1) Chronic cholecystitis

2) Cardiovascular disease

25
Q

Name 6 contraindications to the use of NG tubes.

A

1) No gag reflex
2) High risk for aspiration
3) Gastric stasis
4) Gastroesophageal reflux
5) Nasal injuries
6) PTs unable to have the head of their beds elevated

26
Q

What is the major disadvantage of feeding via an NG tube?

A

The high risk of aspirating the feeding tube contents into the lungs.

27
Q

What is an alternative to an NG tube if your patient has delayed gastric emptying or if your PT has a high risk for aspiration?

A

A Nasointestinal tube - Passed through the nose and into the upper portion of the small intestine.

28
Q

Describe what happens during dumping syndrome.

A

Dumping Syndrome - Happens with the rapid administration of hypertonic feeding solution into the proximal small intestine causing the movement of ECF from the vascular system into the small intestine.

29
Q

What are the SxS of Dumping Syndrome?

A

1) Gas
2) Bloating
3) Nausea
4) Diarrhea
5) Cramping
6) Lightheadedness

30
Q

What are some methods used to confirm NG tube placement?

A

1) X-ray
2) Visual aspirate
3) Measure pH of aspirate
4) Measure tube length and marking
5) Injecting air (old method)
6) CO2 monitoring

31
Q

Why can’t you use pH measurement to check for placement of NG tubing if the patient is on continuous feeding?

A

Because the feeding formula buffers the pH of GI secretions

32
Q

How long should you wait to test the pH of gastric fluid if the patient has just received medication of an intermittent feeding?

A

1 hour

33
Q

What action should you take if you are unable to obtain a specimen while aspirating gastric contents?

A

Reposition the patient and flush tube with 30mLs of air. Then try to aspirate again.

34
Q

What is the color of aspirate obtained from the following?

1) Stomach
2) Intestines
3) Respiratory tract

A

1) Stomach - grassy green, bloody or brown
2) Intestines - Yellow, may be greenish brown if stained w/bile
3) Respiratory tract - Off white or clear

35
Q

(T/F) Feedings into the intestine are always continuous in order to avoid triggering dumping syndrome, as the natural reservoir of the stomach is bypassed.

A

True

36
Q

(T/F) Intermittent feedings are the preferred method for gastric feeding.

A

True

37
Q

Describe cyclic feeding.

A

Cyclic feeding involves administering continuous feeding for a portion of the 24hr period, usually 12-16hrs at night time. This allows the PT to attempt eating regular meals during the day, if possible.

38
Q

(T/F) Residual volume should be checked before each feeding and every 4 to 6 hours during continuous feeding. Why or Why not?

A

True - High gastric volumes (200 to 250 mLs or greater) can be associated with high risk for aspiration and aspiration-related pneumonia.

39
Q

Why should the nurse elevate the head of the bed at least 30 degrees during feeding and for 1 hour afterwards?

A

This prevents reflux and aspiration

40
Q

How often should the nurse replace the feeding apparatus for an open system and a closed system?

A

1) Open (non-sterile) system - Replace every 24hrs

2) Closed (sterile) system - Replace every 48 hours

41
Q

What class of medications can NOT be administered via a tubing and why?

A

Probiotics - because they contain live organisms

42
Q

(T/F) A feeding flowrate of less than 50mL/h is a common cause of clogged enteral tubes?

A

True

43
Q

(T/F) When you first begin a feeding via tubing, you should start the feeding at a slower rate and then advance it. why or why not?

A

True - Progressing slowly improves tolerance.

44
Q

Name 10 SxS of aspiration when feeding via tubing.

A

1) Coughing 2) Choking
3) Cyanosis 4) Hoarsness
5) Gurgling 6) Regurgitation
7) Throat Clearing 8) Voice Change
9) Decreased O2 sat 9) Decreased Lung sounds

45
Q

What should the nurse do if she discovers leaking of gastric contents?

A

Clean > Reinflate > Call physician

46
Q

Describe refeeding syndrome

A

It is an electrolyte and metabolic disorder that occurs when a nutritionally depleted PT is fed enterally or parenterally.

47
Q

How many calories are in 1 lb (0.45 Kg) of body fat?

A

3500 calories

48
Q

(T/F) The need for B vitamins is increased in alcoholics because these nutrients are used to metabolize alcohol, thus depleting their supply.

A

True - Alcohol abuse specifically affects B vitamins

49
Q

What are the ranges for normal, borderline high, and high cholesterol levels?

A

1) Normal - < 200 mg/dL
2) Borderline-high - 200 to 239 mg/dL
3) High - > 240 mg/dL

56
Q

How many attempts does the nurse get to insert an NG tube before consulting another healthcare professional?

A

Three times - If the nurse is unable to pass the tube after trying a second time down the one nostril, then inspect the other nostril and try to pass the NG tube down this nostril. Then, if unable to pass down this nostril, then consult another healthcare professional.

57
Q

What should be done if the no gastric contents can be aspirated after the insertion of an NG tube into the stomach?

A

Small air boluses may need to be given until gastric contents can be aspirated.

58
Q

How do you measure the appropriate length to insert when inserting a Nasointestinal tube?

A

Measure from the tip of the nose to the ear lobe and from the ear lobe to the xyphoid process. Then add 8” to 10” for intestinal placement.

59
Q

Before administering tube feeding, the nurse checks for residual volume and aspirates a large amount of feeding. What risk is involved if the nurse returns the large amount? What risk is involved if she discards the large amount?

A

1) Returning the large amount to the stomach increases the patient’s risk for vomiting and aspiration.
2) Discarding the large amount increases the patient’s risk for metabolic alkalosis.

60
Q

(T/F) Low residual volume guarantees that the patient is tolerating enteral tube feeding ad are not at risk for aspiration.

A

False - Assessing for other signs of intolerance, such as gastric pain/distention, should also be implemented.

61
Q

How can tolerance of a diet be assessed? ?

A

1) Absence of nausea, vomiting and diarrhea
2) Absence of feelings of fullness
3) Absence of abdominal pain and distention
4) Feelings of hunger
5) Consumption of at least 1/2 of the food on the meal tray.

62
Q

What amount of residual volume warrants interruption or delaying of tube feeding?

A

20 to 30% above the hourly rate

Nursing Fundamentals Exam 4 (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions