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Foundation > Nutrition and oral hydration > Flashcards

Nutrition and oral hydration Flashcards

1
Q

Carbohydrates

A

Provide most of the body’s energy and fiber
4kcal/g
provide glucose

Should make up 45-65% of total daily Cal

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2
Q

Fats

A

Provide energy and vitamins
9kcal/g
No more than 35% of caloric intake should be from fat

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3
Q

Protein

A

Growth, maintenance
Repair body tissue
4 kcal/g

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4
Q

Vitamins

A

Necessary for metabolism

Water-soluble Vitamin C and B
Fat-soluble Vitamin A,D,E and K

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5
Q

Minerals

A

Biochemical reactions in the body
Ca, P, Na

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6
Q

Factors affecting nutrition

Cultural

A

Religious and cultural practices Guide food and preparation, choices

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7
Q

Factors affecting nutrition

Environmental factor

A

Sedentary lifestyle
Work schedule

Financial issue

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8
Q

Factors affecting nutrition

Physical factor

A

Disease and illness
Medication
Age

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9
Q

How to calculate BMI?

A

BMI=weight (kg) +height (m2)

25 to 29.9 over weight

30 obesity

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10
Q

Eating disorder

Anorexia

A

Significantly low body weight
Fear of being fat

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11
Q

Eating disorder

Bulimia nervosa

A

A cycle of being eating followed by purging
vomiting, using laxatives
Lack of control

Being eating and purging per week for at least 3 months

神経性過食症

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12
Q

Age factor

Newborns

A

High energy requirements
Breast milk or formula
Solid food starts at 4 to 6 months

No cow’s milk and honey for the first year

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13
Q

Age factor

Toddlers to preschoolers

A

Need increased protein
**from sources other than milk**

Calcium and phosphorus are important for bone

Nutrient density is more important than quantity

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14
Q

Age factor

School-age 6 to 12years

A

Need supervision to consume adequate protein and vitamins C and A

They love junk!! high carbohydrates, fats, and salt.

They grow at a slower rate, the decline in energy requirement

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15
Q

Age factor

Adolescents 12-20 years

A

Metabolic demands are high= need more energy

1/4 of dietary intake comes from snacks

Increasing water consumption is important!!

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16
Q

Age factor

Young to middle adult 20 to 65 years

A

Decrease need for most nutrients

Good oral health is important

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17
Q

Age factor

Older adults over 65 years

A

A slower metabolic rate requires fewer calories

Thirst sensations diminish, increasing the risk of dehydration

Need carbohydrates for fiber to enhance GI function

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18
Q

Assist providing aspiration

a) position when eat
b) position after eat
c) Avoid using what?

A

a) High fowler’s

b) Sem-fowler’s position
for at least 1hr after a meal

c) A straw

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19
Q

3 different kind of enteral access tubes

A

Nasogastric- for short term

Gastrostomy for longer than 6 weeks

Percutaneous endoscopic gastrostomy

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20
Q

Enteral access tubes

a) what to prepare?
b) Important to keep in mind is?

A

a) Cup of water and straw
Basin for gag

b) Understand the need for placement for diagnostic purposes

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21
Q

Nursing action for the enteral access

A

1: Auscultate for bowel sounds. palpate the abdomen
2: Assist high follower’s position
3: Testing pH should be 4 or less
4: Secure NG tube

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22
Q

Why regular mouth care is important for a pt having nasogastric feeds?

A

Reduced salivary flow
Dry mouth

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23
Q

What does Decompression mean?

A

Removal of gas or stomach contents

Prevent or relieve distention, nausea, and vomiting

Distention-膨張

24
Q

What does Feeding mean?

A

Alternative to the oral route

Tube:Duo,Dobhoff

25
Q

What does Lavage mean?

A

Washing out the stomach bleeding

26
Q

What does Compression mean?

A

Using an internal balloon to apply pressure

Preventing GI or esophageal hemorrhage

27
Q

Nursing intervention

Along with reviewing dietary habits, the nurse should?

A

Inspect the pt’ teeth, hair and skin to consider expecting finds

Medical history
History of digestion issues

28
Q

Why NPO diet?

A

Schedule surgery
Schedule surgery
Diagnostic test
Medication
Sedation

Dysphagia 嚥下障害
Aspiration 誤嚥

29
Q

What is the soft diet?

A

Easy to digest
Low in fiber

Without lots of seasoning
Well-cooked veggies
Low-fiber cereals
Creamy nut butters

30
Q

What is pureed diet?

A

Soft and smooth
Do not need to be chewed

pureed mashed potatoes
pureed mashed meat
yogurt
pudding

31
Q

A clear liquid diet?

A

Broth
Gelatin
Water

Foods that can be seen through
Completely melt at room temperature
Pt who has vomiting, nausea and diarrhea

Do not need to be digested
It should just for few days

32
Q

Sedation?

A

Reduction of irritability or agitation by administration of sedative drugs

33
Q

Why does low sodium intake is a key to heart disease?

A

High sodium food leads to hypertension=heart disease

No more than a teaspoon salt/per day

34
Q

Diet for cardiovascular?

A

Controlling protein
controlling sodium

Eat low-fat high protein food

35
Q

Renal diet?

A

Limited salt
Limited potassium
-Banana
-Grapefruit juice
-Tomatoes
-Orange
-Greens spinach, kale

Avoid table salt

36
Q

Pt at risk for aspiration, it also risk for tube feed

Nursing intervantion?

A

Check the tube placement every 4 hours with a gastric pH check
Maintain the bed 30 to 45
After meal 45 for at least 1 hour

Indications difficulty breathing, Fever, cough

Stop feed and notify provider!!!

37
Q

Chin-tuck position prevent what?

A

Aspiration

38
Q

Pt at risk for aspiration, it also risks for tube feed

Nursing intervention?

A

Check the tube placement every 4 hours with a gastric pH check
Maintain the bed 30 to 45
After meal 45 for at least 1 hour

Indications difficulty breathing, Fever, cough

Stop feeding and notify the provider!!!

39
Q

Nasogastric tube? (NG)

A

From nose to stomach
Provide nutrition and medication

Remove contents of the stomach(suction)

40
Q

Gastrostomy tube? (GI)

A

Directly into the stomach by surgeon

41
Q

A nurse about feed by NG tube found out pt gastric content ph 6.0. The nurse should do what?

a) Recheck the pH of the gastric contents.
b) Replace the NG tube
c) Flush the NG tube with 30 mL of water

A

a

Why?
above 6.0 indicate that the tube is not in the stomach.
The nurse should recheck and hold feeding.

42
Q

What is the bloating?

A

A buildup of gas in the stomach and intestines

Digestive issue

43
Q

What are macronutrients?

A

Include carbohydrates, proteins, and fats.

44
Q

Anorexia nervosa

A

Significantly low body weight
Fear eating

45
Q

BMI

Calculation

A

70kg/ 1.68x1.68

46
Q

Ng tube

Post-procedure

A

The nurse can delegate

  • measuring
  • providing comfort
  • oral care

When removing the tube, wear clean gloves

47
Q

Why is the pt has feeding food?

A

They cannot intake orally, but their GI tract is functioning

48
Q

Enteral feeding
Ongoing care

A

Ensure the formula is at room temperature

Auscultate bowel sounds
Check GI pH/ 0-4 OK

49
Q

Enteral feeding
Continuous-drip feeding

A

Flush the tube every 4-6 hours

Monitor I&O
Monitor blood glucose every 6hr

50
Q

Enteral feeding

Diarrhea 3 times/24hr?

A

Slow the rate
Consult if the pt take antibiotic/ ask for a different one

51
Q

Enteral feeding

Nausea or vomiting

Slow the rate
Keep the bed head 30
Make sure the formula is at room temp

Check the tube’s patency(X-ray)

A

Slow the rate
Keep the bedhead 30
Make sure the formula is at room temp

Check the tube’s patency(X-ray)

52
Q

Enteral feeding

Aspiration

A

Withhold the feeding
Turn the pt side
Suction the airway

Monitor vital sing for evaluated temp
Monitor for O2

53
Q

NG tube

Double-lumen tube

A

(Salem Sump)

Best for decompression

54
Q

NG tube

Small-bore
Single lumen tube

A

Dobhoff
Best for medication or nutrition

55
Q

parenteral nutrition

A

Glucose levels!!

Monitor I&Qs
Daily weight

Foundation (12 decks)

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