Nutrition and Diet Flashcards
Energy, body temperature
carbohydrates
tissue growth and repair
protein
energy and repair, carries vitamins A and D
Fat
carries nutrients, regulates body processes, lubricates joints
Water
is essential for growth and development
tissues maintenance and repair
cellular metabolism
organ function
Nutrition
Uses nutrition therapy and counseling to manage diseases.
Medical nutrition therapy
Carbohydrates
Proteins
Lipids (fats)
Macronutrients
Water
Vitamins
Fat-soluble vitamins
Water-soluble vitamins
Minerals
micronutrients
Cholesterol
Phospholipids
Triglycerides
Fatty Acids
Saturated
Trans fat
Unsaturated
Monounsaturated
Polyunsaturated
Lips (fats)
Either fat soluble or water souluble
vitamins
microminerals
microminerals (trace elements)
minerals
Needed protein, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium
daily values
Diet history
Ask patient about food preferences, values regarding nutrition, and expectations from nutritional therapy.
Screening
assessment
Anthropometry
Body Mass Index (BMI)
Laboratory and biochemical tests
Physical examination
Dysphagia
additional assessment
Below 18.5 = Underweight
18.5-24.9 = Healthy Weight
25-29.9 = Overweight
>30 = Obesity
>40 = Extreme Obesity
>52 = Morbid Obesity
body mass index
Weight in kilograms /
Ht. (meters) x Ht. (meters)
BMI calculation
Risk for Aspiration
Overweight
Impaired Low Nutritional Intake
Impaired Self Feeding
Impaired Swallowing
Nursing Diagnosis
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.
Aspiration Prevention: Oral Feedings
Nutrients provided intravenously
Peripheral or central line
Initiating parenteral nutrition
Preventing complications
Parenteral Nutrition
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.”
Safety Guidelines for EN/PN Feedings(1 of 2)
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.
Safety Guidelines for EN/PN Feedings(2 of 2)
All essential nutrients, without restriction
No special diet required
regular
Clear broth, tea, clear soda, juices without pulp, popsicles, and gelatin
Preoperative or postoperative, gastrointestinal problems, or before some diagnostic testing
clear liquids
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
full liquids
Commercial thickening agents added to liquid; no nuts, seeds, hard, or raw foods
Difficulty swallowing and risk for aspiration
Thickened liquids
Foods placed in a blender into a pulplike consistency; no raw eggs, nuts, or seeds
Inability to safely chew or swallow solid food
purred
Regular diet chopped or ground
Difficulty chewing or swallowing
Mechanical
Soft consistency and mild spice
Difficulty swallowing or recovering from gastrointestinal problems
soft
High protein, vitamins, and fat
Malnourished
High calorie
Decreased fat, no whole milk, cream, eggs, complex carbohydrates
Overweight/obesity
Low calorie
Balance of protein, carbohydrates, fat
Insulin-food imbalance
Diabetic (ADA)
Meat, fish, milk, cheese, poultry, eggs
Tissue repair, underweight
High protein
Limited butter, cream, whole milk, and eggs
Gallbladder, liver, or heart disease
Low fat
Limited meat and cheese
Need for decreased fat intake
Low cholesterol
Limited soups, processed foods, pickles, and lunch meat
Heart or renal disease
low sodium
no salt
heart or renal disease
salt free
Formulas or liquid
Oral surgery, oral or esophageal cancers, inability to eat and/or swallow
Tube feeding
