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LPN Level 1 > nutrition 31-32 > Flashcards

nutrition 31-32 Flashcards

0
Q

Most common diseases in African Americans and Asians and why?

A

Hypertension

High salt an msg intake

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1
Q

When individuals adopt beliefs values attitudes and behaviors of the dominant culture

A

Acculturation

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2
Q

Lactose intolerance are high amongst

A

African Americans
American Indians
Asians

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3
Q 
Diet
Kosher
No pork
No rabbit
No shellfish
No scavenger fish
A

Jewish

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4
Q

No stimulants
No alcohol
Fast offerings
2 meals first of every month

A

Mormons

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5
Q

No meat and dairy at same meal

A

Jewish

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6
Q

No meat on Fridays

A

Roman Catholic

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7
Q 
Lacto ovo vegetarians 
No alcohol
No stimulants
No pork
No shellfish
A

Seventh day Adventist

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8
Q

Lacto ovo vegetarians

No alcohol

A

Hindu

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9
Q

Similar to kosher laws
No alcohol
Fat for a month during moon phases during daylight hours

A

Muslims

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10
Q

Plant foods only

No animal good or products

A

Vegans

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11
Q

Deficiencies in vegans diets

A

Vitamin b12

Vitamin D

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12
Q

Diet high in purines leads to

A

Gout

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13
Q

Nutrition for burn patients

A

Increase protein intake

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14
Q

Nutrition for those with malabsorption issues

A

Limit fat intake

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15
Q

Nutrition for fever diarrhea or dehydration

A

Increase fluid intake

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16
Q

Nutrition for those with anorexia or fatigue

A

Small frequent meals

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17
Q

May eat every mouthful with a price of bread

A

Middle eastern

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18
Q

Believe that the balance of hot and cold food is required for health

A

Hispanic Americans

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19
Q

May consume cooked starchy tubers and tropical fruits

A

Black Americans

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20
Q

Eat poultry
Pork
Fermented fish
And beef occasionally

A

Vietnamese

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21
Q

A belief in a ying yang theory

A

Japanese American

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22
Q

This food refers to both a cooking style (fried BBQ) and particular foods (collard greens black eyes peas) thy ppl living in south eastern US commonly eat

A

Soul food

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23
Q

Person who eats plants or dairy but no eggs

A

Lacto vegetarian

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24
Q

HDL

A

High density lipoprotein

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25
Q

GERD

A

Gastro esophageal reflux disease

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26
Q

DAT

A

Diet as tolerated

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27
Q

G tube

A

Gastronomy tube

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28
Q

J tube

A

Jejunostomy tube

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29
Q

NGT

A

Nasogastric tube

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30
Q

PEG

A

Percutanous endoscopic gastronomy tube

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31
Q

TPN

A

Total par enteral nutrition

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32
Q

PPN

A

Peripheral par enteral nutrition

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33
Q

TLC

A

Triple lumen catheter

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34
Q

PIV

A

Peripheral intravenous

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35
Q

NAS

A

No added salt

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36
Q

NCS

A

No simple sugars

Diabetes PTs

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37
Q

Drinking excess water

A

Polydipsia

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38
Q

Swallowing disorder

A

Dyspagia

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39
Q

Endentulous

A

No teeth

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40
Q

Low fiber

A

Low residue

41
Q

Limits foods that stimulate the production of gastric juices

A

Bland diet

42
Q

Plants and dairy

No eggs

A

Lacto vegetarian

43
Q

Plants and eggs

No dairy

A

Ovo vegetarians

44
Q

Plants
Dairy
Eggs
Yes

A

Lacto ovo vegetarians

45
Q

ADA

A

American diabetic association

46
Q

DM

A

Diabetes mellitus

47
Q

Diet
Served every 2,3 or 4 hours
Consists of water and carbs
Limited to 24-36 hours

A

Clear liquid diet

48
Q 
Diet
Clear liquid and liquified foods
Milk based
Vitamin supplements added
Feeding every 2-3 hours
A

Full liquid diet

49
Q

Diet
Texture is modified
Easy to digest
Little fiber

A

Soft diet

50
Q

Diet ordered for
Post ip patients
Severe infections of GI and chewing problems

A

Soft diet

51
Q

People with lactose intolerance lack

A

The enzyme lactase

52
Q

hyperlipemia

A

High fat

53
Q

Diet used for PTs with malabsorption syndrome

A

Low fat diet

54
Q

Treatment diet for those with gall bladder dz or pancreatic dz

A

Low fat diet

55
Q

Fat limited to 25-50g/day

A

Low fat diet

56
Q

Diet very low in CHO

May lose effectiveness over time but is aimed at controlling seizure PTs

A

High fat ketogenic diet

57
Q

feeding tube inserted into stomach

A

Gastrostomy tube

G tube

58
Q

Tube place trough the skin

A

Per cutaneous tube

PEG

59
Q

Inserted into the small intestine

A

Jejunal tube

J tube

60
Q

Inserted through the nose into the stomach

A

Nasogastric tube

NGT

61
Q

Diet for diabetes mellitus

A

Carb controlled diet

62
Q

Diet for children with seizure disorders

A

Ketogenic

63
Q

Diet for GERD

A

Bland diet

64
Q

Diet given before and after intestinal surgery

A

Low residue diet

65
Q

Diet given to those with hyperlipidemia

A

Fat controlled diet

66
Q

What type of fiber helps increase stool bulk and stimulate peristalsis

A

Soluble fiber

67
Q

diet given to PTs who are taking diuretics

A

High k+ potassium

68
Q

This diet is recommended for people with difficulty chewing and swallowing

A

Mechanical soft diet

69
Q

What type of diet is often given to those with constipation and diverticulitis

A

High fiber diet

70
Q

This diet is to limit foods that stimulate production of gastric juices

A

Bland diet

71
Q

Bland diet extremely low in carbs and contains 80-90% fat

A

Ketogenic

72
Q

Allergic reactions to foods are caused by an autoimmune response to what foods

A

Protein

73
Q

TPN is used when

A

The GI tract isn’t functioning correctly

74
Q

What are should the nurse take when client is on NPO status

A

Oral care

75
Q

In what cases should the nurse order fluid restriction

A

Polydipsia

Hypernatremia

76
Q

What food items should be avoided on a bland diet

A

Spicy and carbonated

77
Q

What is the goal of diabetes mellitus to

A

Keep carbs low to keep glucose levels down

78
Q

What kind of diet so you give a pt with pancreatic or fall bladder dz

A

Low fat diet

79
Q

Most deadly food poisoning

A

Botulism

80
Q

Food group highest in allergic reactions

A

Proteins

81
Q

Beowulf of ying yang theory

A

Chinese

82
Q

Vegetarian group who do not eat animal products

A

Vegans

83
Q

A beginning evaluation of the PTs nitritiobal status

A

Nutritional assessment

84
Q

Therapeutic diets are prescribed by

A

Doctor

85
Q

A resource person for the utilization of the proper diet

A

Dietician

86
Q

Diet ordered for PTs with high cholesterol

A

Low fat

87
Q

Diet for a Pt before surgery

A

NPO

88
Q

Diet that should not be maintained passed three days

A

Clear liquid

89
Q

Only front quarter of animal can be eaten

A

Jewfish

90
Q

separate silverware dishes pans are used to prepare different foods

A

Jewish

91
Q

Ash wed and Good Friday no meat for

A

Roman Catholics

92
Q

Diet often given to those with ulcers, gastritis, hiatal hernia, GERD

A

Bland diet

93
Q

Diet that contains 3000 cal and 130g of protein

A

High caloric diet

94
Q

Diet given to those with hyperthyroidism and malnutrition

A

High caloric diet

95
Q

Repairs tissue

A

Protein

96
Q

Fiber increases

A

Peristalsis

97
Q

Fiber helps regulate

A

Blood glucose levels

98
Q

Diets for those with celiac a disease

A

Gluten restricted diets

99
Q

A protein found in rye oats and barley

A

Gluten

100
Q

High calcium intake for clients with

A

Osteoporosis

101
Q

Sodium restriction for PTs with

A

Edema or cardiac issues

LPN Level 1 (19 decks)

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