Nutrition Flashcards

1
Q

5 food groups

A

Fruit, veggies, grains, protein, dairy

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2
Q

i. Acceptable range of quantities of vitamins & minerals for people
1. Each gender & age group

A

Dietary Reference intakes DRIs

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3
Q

Needed protein, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium

ii. Created by FDA, values that are made up for people
iii. Helps people understand food labels

A

Daily Values

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4
Q

BMR: Basil Metabolic Rate

A

i. Energy needed at rest

ii. To maintain all of our life sustaining activities such as breathing, circulation, HR, temperature

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5
Q

i. Measuring weight & correcting it by height

ii. Weight in kg & divide height in meters, then square it

A

BMI

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6
Q

Over 25 BMI

A

considered overweight

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7
Q

Over 30 BMI

A

considered obese

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8
Q

Based on average needs of about 90% of population, very similar to daily values

A

RDA Recommended Dietary Allowance

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9
Q

Factors affecting nutrition

A

Physiologic factors
Gender
State of health

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10
Q

Adolescents

A

More energy, more nutrients

Body image may be a factor

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11
Q

Young & middle adults

A

a. Pregnancy—poor nutrition, baby will be low in weight

b. Reduction in nutrition—growth period ends

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12
Q

Older adults

A

decreased need for energy bc metabolic rate slows with age

a. Oral health changes, taste changes, smell changes

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13
Q

pork, alcohol, caffeine, Ramadan fasting, ritualized methods of animal slaughter

A

Muslim

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14
Q

minimal or no alcohol, some meatless days-lent

A

Christianity

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15
Q

all meats, fish, shellfish, alcohol

A

Hinduism

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16
Q

pork, predatory fowl, shellfish, rare meat, blood, mixing of milk or dairy products, kosher prep (Yom Kippur)

A

Judaism

17
Q

alcohol, tobacco, caffeine

A

Mormons

18
Q

rice, grain, cereals, alcohol, beef, lamb

A

Hot foods

19
Q

beans, citrus fruits, dairy products, most veggies

A

Cold foods

20
Q

i. Usually for elderly

ii. Screen for pt at risk for malnourishment, if low score-refer to nutritional expert

A

Mini Nutritional Assessment

21
Q

Altered nutrition: less than body requirements

A

R/T NPO, anorexia, nausea, malabsorption, etc.

22
Q

Altered nutrition: risk for more than body requirements

A

R/T pregnancy, inappropriate use of supplements, endocrine disorders

23
Q

Decreased food intake relates too (7 things)

A

i. ANOREXIA - lack of appetite
ii. Diseases
iii. Psychosocial
iv. Pain
v. Poor smell or taste
vi. Difficulty chewing or swallowing
vii. Inadequate finances

24
Q

Increased food intake relates to (5 things)

A

i. Obesity - excess weight
ii. Increased caloric intake or decreased energy expenditure
iii. Physical problems
iv. Social problems
v. Emotional problems

25
Q

fat-free broth, water, apple juice, carbonated beverages, gelatin, popsicles

A

Clear liquids

26
Q
  1. Clear liquid with addition of smooth-textured dairy products
    a. Ice cream, cream soups (no chunks), custards, sherbets
A

Full liquids

27
Q

Soft diet

A

potatoes, chicken, rice, cheese

28
Q

Select diets

A

High fiber, kosher, gluten free

29
Q

Lab testing

A

no single test to malnutrition

30
Q

Nitrogen balance test

A

i. Nitrogen intake – Nitrogen output
ii. Measuring amount of protein taken in & how much is expended
iii. Should take more than we put out (positive balance)

31
Q

6 warning signs of dysphagia

A
Change in voice
coughing while eating
choking
inability to speak
abnormal gag reflex
pharyngeal pulling
32
Q

screening for dysphagia

A

ii. Medical record review, observation at meal, percent of meal consumed, eating time, drooling or leaking of liquid or solids, coughing during or after swallowing, facial or tongue weakness, palatal movement, difficulty with secretions, pocketing, choking, voluntary and dry cough

33
Q

Promoting appetite

A
Odors
Oral hygiene
Pain
Small/frequent meals
Meds 
Social eating 
Multidisciplinary approach
i.	Med changes, med additions, food choices
34
Q

3 things with eating assistance

A

Safety, Independence, Dignity

35
Q

How to feed

A

90 degree sitting position

head flexed slight to chin down positions

36
Q

Unilateral weakness while eating

A

food to strong side of mouth

37
Q

SLP-trial

A

for food viscosity

Thin, nectar-like, honey-like, spoon-thick

38
Q

Feeding assistance-visual deficits

A

a. Adequate information
b. Refer to plate as a clock
c. Beverage location in reference to place
d. Consistency among providers
e. Large handled adaptive utensils