Nutrition and Diet

Question 1

Energy, body temperature

Answer 1

carbohydrates

Question 2

tissue growth and repair

Answer 2

protein

Question 3

energy and repair, carries vitamins A and D

Answer 3

Fat

Question 4

carries nutrients, regulates body processes, lubricates joints

Answer 4

Water

Question 5

is essential for growth and development
tissues maintenance and repair
cellular metabolism
organ function

Answer 5

Nutrition

Question 6

Uses nutrition therapy and counseling to manage diseases.

Answer 6

Medical nutrition therapy

Question 7

Carbohydrates
Proteins
Lipids (fats)

Answer 7

Macronutrients

Question 8

Water
Vitamins
Fat-soluble vitamins
Water-soluble vitamins
Minerals

Answer 8

micronutrients

Question 9

Cholesterol
Phospholipids
Triglycerides

Fatty Acids
Saturated
Trans fat
Unsaturated
Monounsaturated
Polyunsaturated

Answer 9

Lips (fats)

Question 10

Either fat soluble or water souluble

Answer 10

vitamins

Question 11

microminerals
microminerals (trace elements)

Answer 11

minerals

Question 12

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

Answer 12

daily values

Question 13

Diet history
Ask patient about food preferences, values regarding nutrition, and expectations from nutritional therapy.
Screening

Answer 13

assessment

Question 14

Anthropometry
Body Mass Index (BMI)
Laboratory and biochemical tests
Physical examination
Dysphagia

Answer 14

additional assessment

Question 15

Below 18.5 = Underweight
18.5-24.9 = Healthy Weight
25-29.9 = Overweight
>30 = Obesity
>40 = Extreme Obesity
>52 = Morbid Obesity

Answer 15

body mass index

Question 16

Weight in kilograms /
Ht. (meters) x Ht. (meters)

Answer 16

BMI calculation

Question 17

Risk for Aspiration
Overweight
Impaired Low Nutritional Intake
Impaired Self Feeding
Impaired Swallowing

Answer 17

Nursing Diagnosis

Question 18

30 min. rest period before eating.
Upright, seated position in a chair or raise the HOB to 90 degrees.
Have flex their head slightly to a chin-down position.
Unilateral weakness? Have them place food on stronger side of mouth.
Use appropriate consistency of foods and liquids.
Feed slowly, with smaller-size bites.
Let them chew thoroughly and swallow before taking another bite.
Match the feeding speed with their readiness.
Assess chewing/swallowing throughout meal (inspect mouth for food).
If coughing or choking, remove the food immediately.
Have oral suction equipment available at the bedside, if needed.

Answer 18

Aspiration Prevention: Oral Feedings

Question 19

Nutrients provided intravenously
Peripheral or central line
Initiating parenteral nutrition
Preventing complications

Answer 19

Parenteral Nutrition

Question 20

Verify that the appropriate ENFit connector is attached to the enteral tube when administering tube feedings.
Use aseptic technique when preparing and delivering enteral feedings.
Label enteral equipment with patient name and room number; formula name, rate, and date and time of initiation; and nurse initials.
Practice “right patient, right formula, right tube, right ENFit adapter.”

Answer 20

Safety Guidelines for EN/PN Feedings(1 of 2)

Question 21

Position the patient upright or elevate the head of the bed a minimum of 30 (preferably 45) degrees during tube feedings & 1 hr. afterward to prevent reflux & aspiration.
Pause tube feeding if repositioning or lying flat (prevent aspiration).
Trace all lines and tubing back to the patient to ensure only enteral-to-enteral connections.
Do not add food coloring or dye to EN.
Refer to manufacturer guidelines to determine hang time.
Always use an infusion pump for continuous enteral feedings and PN.

Answer 21

Safety Guidelines for EN/PN Feedings(2 of 2)

Question 22

All essential nutrients, without restriction

No special diet required

Answer 22

regular

Question 23

Clear broth, tea, clear soda, juices without pulp, popsicles, and gelatin

Preoperative or postoperative, gastrointestinal problems, or before some diagnostic testing

Answer 23

clear liquids

Question 24

Milk and milk products, yogurt, strained cream soups, liquid dietary supplements, and juice with pulp

In transition from clear to regular diet, inability to tolerate solid food

Answer 24

full liquids

Question 25

Commercial thickening agents added to liquid; no nuts, seeds, hard, or raw foods

Difficulty swallowing and risk for aspiration

Answer 25

Thickened liquids

Question 26

Foods placed in a blender into a pulplike consistency; no raw eggs, nuts, or seeds

Inability to safely chew or swallow solid food

Answer 26

purred

Question 27

Regular diet chopped or ground

Difficulty chewing or swallowing

Answer 27

Mechanical

Question 28

Soft consistency and mild spice

Difficulty swallowing or recovering from gastrointestinal problems

Answer 28

soft

Question 29

High protein, vitamins, and fat

Malnourished

Answer 29

High calorie

Question 30

Decreased fat, no whole milk, cream, eggs, complex carbohydrates

Overweight/obesity

Answer 30

Low calorie

Question 31

Balance of protein, carbohydrates, fat

Insulin-food imbalance

Answer 31

Diabetic (ADA)

Question 32

Meat, fish, milk, cheese, poultry, eggs

Tissue repair, underweight

Answer 32

High protein

Question 33

Limited butter, cream, whole milk, and eggs

Gallbladder, liver, or heart disease

Answer 33

Low fat

Question 34

Limited meat and cheese

Need for decreased fat intake

Answer 34

Low cholesterol

Question 35

Limited soups, processed foods, pickles, and lunch meat

Heart or renal disease

Answer 35

low sodium

Question 36

no salt

heart or renal disease

Answer 36

salt free

Question 37

Formulas or liquid

Oral surgery, oral or esophageal cancers, inability to eat and/or swallow

Answer 37

Tube feeding