Nutrition ATI Focused Review Flashcards
Sources of Nutrition: Client Teaching About Sources of Potassium (Ch. 1)
Major action: Maintains fluid volume inside cells, muscle action
Major sources: Oranges, dried fruits, tomatoes, avocados, dried peas, meats, broccoli, bananas, dairy products, meats, whole grains
Sources of Nutrition: Client Teaching About Sources of Fiber (Ch. 1)
Total fiber A1 is 25g/day for women
28 g/day for men
Cultural, Ethnic, and Religious Influences: Planning Care for Client Who Follows Seventh-Day Adventist Dietary Laws (Ch. 6)
Practice of vegetarianism by Seventh-Day Adventists and some Buddhists
Sources of Nutrition: Calculating Appropriate Intake of Fat Calories Per Day (Ch. 1)
10% or less of total calories should come from saturated fat sources
Lipids provide 9 cal/g of energy and are the densest form of stored energy
GI Disorders: Recommended Foods for Managing Diarrhea (Ch. 13)
A high-fiber diet is often prescribed, unless fiber is causing it
Can cause significant losses of potassium, sodium, and fluid, as well as nutritional complications
External Nutrition: Nursing Care for Pt Who Has A Gastrostomy Tube (Ch. 9)
A percutaneous endoscopic gastrostomy (PEG) tube is placed with the aid of an endoscope
Alteration to PEG tube is skin-level gastrostomy tube, which is known as a low-profile gastrostomy device. More comfortable, longer-lasting, and fully immersive in water. Checking residual is more difficult with this device b/c of close proximity of button on skin.
Ingestion, Digestion, Absorption, and Metabolism: Teaching About the Body’s Response to Stress (Ch. 2)
- Acute stress causes increase in metabolism, blood glucose levels, and protein catabolism
- Major concern during stress is protein deficiency, which increases risk of complications from severe trauma or critical illness (skin breakdown, delayed wound healing, infections, organ failure, ulcers)
- Protein requirements may be increased more than 2g/kg of body weight
Nutritional Across the Lifespan: Nutritional Needs of the Older Adult (Ch. 7)
- Decreased absorption of B12, folic acid, and calcium, as well as reduction in insulin production and sensitivity
- Make half the plate vegetables and fruits
- Vitamins A, D, C, E, B6, and B12 can be decreased
GI Disorders: Dietary Recommendations for GERD (Ch. 13)
- Avoid trigger foods (citrus fruits and juices, spicy foods, carbonated beverages)
- Avoid foods such as fatty foods, caffeine, chocolate, alcohol, cigarette smoke and all nicotine products, and peppermint and spearmint flavor
Food Safety: Evaluating Appropriate Dietary Choices For Antidepressant Therapy (Ch. 5)
Important to take medications (ibuprofen, amoxicillin, some antidepressants [bupropion]) with food to avoid gastric upset
GI Disorders: Interventions For Dysphagia (Ch. 13)
- Dry mouth can contribute to dysphagia
- Place in high-Fowlers position
- Provide oral care prior to eating to enhance pts sense of taste
- Avoid thin liquids and sticky foods
- Pills should be taken with at least 8 oz of fluid (can be thickened) to prevent medications from remaining in esophagus
External Nutrition: Verifying NG Tube Placement (Ch. 9)
- Prior to instilling external feeding, tube placement should be verified by radiography. Tube should then be marked with indelible ink or adhesive tape where it exits the nose and documented.
- Aspirating gastric contents and measuring pH levels are not considered reliable methods of verifying initial placement.
Total Parenteral Nutrition: Identifying Pt Who Requires Total Parenteral Nutrition (Ch. 10)
- TPN provides nutritionally complete solution. Used when caloric needs are very high, when anticipated duration of therapy is greater than 7 days, or when solution to be adm is hypertonic (10% dextrose)
- Can only be adm in central vein
