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Therapeutics > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What is the recommended daily calorie intake

A

2000

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2
Q

Whats the BMI scale

A 
18-24.9= normal 
25-29.9= overweight
30-39.9= obese
40+ = extremely obese
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3
Q

What are the components of a nutrition assessment

A

A- Anthropometric data
B- biochemical (lab) data
C- Clinical
D- Dietary

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4
Q

What is anthropometric data

A

measurements that quantify body composition

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5
Q

What measurements are done for anthropometric data

A

skinfold measurement
mid-arm circumference
mid-arm muscle area

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6
Q

Where is the most common location for a skinfold measurement

A

tricep

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7
Q

What is done in a skinfold measurement

A

use calipers to pinch the area of skin

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8
Q

What does the skinfold measurement dertermine

A

fat stores

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9
Q

What does the MAC measure

A

fat
muscle
skeleton

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10
Q

What is done when measuring MAC

A

have the patient stand or sit upright so their arm is hanging freely then have them flex their forearm up to horizontal position

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11
Q

What does the MAMA measure

A

lean body mass

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12
Q

What is done when measuring MAMA

A

use a measurement table

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13
Q

What are the most common lab value tests

A

serum protein
urinary urea nitrogen and creatinine
total lymphocyte count

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14
Q

What protein is most commonly checked for serum protein tests

A

albumin

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15
Q

What are some clinical data that can indicate malnurtition

A

brittle hair, decrease muscle tone, skin breakdown, sores that aren’t healing, weak finger nails, poor skin turgor, concentrated urine, lethargy, confusion, dysphagia
weight loss of 5% of normal weight within 1 mo, 7.5% within 3mo, 10% within 6 mo

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16
Q

What does dietary data include

A 
usual eating patterns 
preferences 
allergies 
intolerances 
frequency
quantity
social, economic, and religious influences
17
Q

What are the factors that can affect dietary data

A

income
availablilty to refrigeration
ability to purchase and prepare food
religion/ethnicity

18
Q

What are the four methods of collection dietary data

A

24hr food recall
food frequency record
food diary
diet history

19
Q

What is done in a 24hr food recall

A

ask the client to recall all the food they typically eat at home within a 24hr period

20
Q

What is done in a food frequency recordd

A

a checklist indicating how often different food groups are eaten

21
Q

What is done in a food diary

A

a detailed account of the portion sizes of all the food and fluids consumed during a specific period
usually 3-7 days

22
Q

What is a diet history

A

conprehensive interview with a dietitian or nutritionist

23
Q

What are some common nursing diagnosis for nutrition probs

A 
Risk for aspiration
Diarrhea or constipation
Failure to thrive
Imbalanced nutrition-Less than body REquirement
Readiness for enhanced nutrition
Obesity
Feeding self-care deficit
24
Q

When monitoring the patient fluid intake and output what are some examples of things that count toward intake

A

IV
Oral fluids
Ice chips- cup full of ice= half of the volume of the cup
Foods that are or become liquid at room temperature- ice cream, popsicles, jello, soups
Parenteral feedings- TPN into veins

25
Q

When monitoring the patient fluid intake and output what are some examples of things that count toward output

A 
Urinary output
Vomitus and liquid feces
Tube drainage
Wound and fistula drainage
1g of weight in the pads= 1 ml of fluid loss
26
Q

What are some major goals for clients with or at risk for nutritional problems

A

maintain or restore optimal nutrition status
promote healthy nutritional practices
prevent complications associated with malnutrition
decrease weight or regain specified weight
consider aspects of home care

27
Q

Implementing interventions are usually made in

A

colllaboration with the PCP and or dietitian

28
Q

What does the nurse do for the patient regarding the diet orders

A

reinforces the instructions
builds an atmosphere that encourages eating
provides assistance with eating
monitors the patients appetite and intake
administer enteral and parenteral feedings

29
Q

Who usually receive special deits

A

people with disease

30
Q

diets are modified into special diets by modifying

A 
texture
kilocalories
specific nutrients
seasonings
consistency

Therapeutics (41 decks)

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