Nutrition and Diet Flashcards

1
Q

Energy, body temperature

A

carbohydrates

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2
Q

tissue growth and repair

A

protein

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3
Q

energy and repair, carries vitamins A and D

A

Fat

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4
Q

carries nutrients, regulates body processes, lubricates joints

A

Water

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5
Q

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

A

Nutrition

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6
Q

Uses nutrition therapy and counseling to manage diseases.

A

Medical nutrition therapy

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7
Q

Carbohydrates
Proteins
Lipids (fats)

A

Macronutrients

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8
Q

Water
Vitamins
Fat-soluble vitamins
Water-soluble vitamins
Minerals

A

micronutrients

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9
Q

Cholesterol
Phospholipids
Triglycerides

Fatty Acids
Saturated
Trans fat
Unsaturated
Monounsaturated
Polyunsaturated

A

Lips (fats)

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10
Q

Either fat soluble or water souluble

A

vitamins

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11
Q

microminerals
microminerals (trace elements)

A

minerals

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12
Q

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

A

daily values

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13
Q

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

A

assessment

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14
Q

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

A

additional assessment

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15
Q

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

A

body mass index

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16
Q

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

A

BMI calculation

17
Q

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

A

Nursing Diagnosis

18
Q

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.

A

Aspiration Prevention: Oral Feedings

19
Q

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

A

Parenteral Nutrition

20
Q

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.”

A

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

21
Q

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.

A

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

22
Q

All essential nutrients, without restriction

No special diet required

A

regular

23
Q

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

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

A

clear liquids

24
Q

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

A

full liquids

25
Q

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

Difficulty swallowing and risk for aspiration

A

Thickened liquids

26
Q

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

Inability to safely chew or swallow solid food

A

purred

27
Q

Regular diet chopped or ground

Difficulty chewing or swallowing

A

Mechanical

28
Q

Soft consistency and mild spice

Difficulty swallowing or recovering from gastrointestinal problems

A

soft

29
Q

High protein, vitamins, and fat

Malnourished

A

High calorie

30
Q

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

Overweight/obesity

A

Low calorie

31
Q

Balance of protein, carbohydrates, fat

Insulin-food imbalance

A

Diabetic (ADA)

32
Q

Meat, fish, milk, cheese, poultry, eggs

Tissue repair, underweight

A

High protein

33
Q

Limited butter, cream, whole milk, and eggs

Gallbladder, liver, or heart disease

A

Low fat

34
Q

Limited meat and cheese

Need for decreased fat intake

A

Low cholesterol

35
Q

Limited soups, processed foods, pickles, and lunch meat

Heart or renal disease

A

low sodium

36
Q

no salt

heart or renal disease

A

salt free

37
Q

Formulas or liquid

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

A

Tube feeding