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NUR 333 > Nutrition & Enteral Nutrition > Flashcards

Nutrition & Enteral Nutrition Flashcards

1
Q

3 Main Functions of Gastrointestinal System

A

Transportation, Digestion, & Absorption

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2
Q

Importance of Good Nutrition

A

Help you reach & maintain a healthy weight
Reduce risk of chronic diseases
Such as heart disease (HTN), diabetes & cancer
Promotes overall health

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3
Q

Importance of Nutrition

A

Early recognition of someone who is malnourished is KEY!

Patients who are malnourished upon admission are a greater risk of complications
- Dysrhythmias
- Skin breakdown
- Sepsis
- Hemorrhage
- Increase length of stay
- Delayed surgical healing

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4
Q

Follow a healthy eating pattern across the lifespan.

A
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5
Q

Focus on variety, nutrient density, & amount.

A
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6
Q

Limit calories from added sugars & saturated fats & reduce sodium intake.

A
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7
Q

Shift to healthier food & beverage choices

A

Shift to healthier food & beverage choices

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8
Q

Support healthy eating patterns for all

A

Support healthy eating patterns for all

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9
Q

Factors Influencing Nutrition

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10
Q

Nursing Considerations: Older Adults

A
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11
Q

Cultural Considerations

A
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12
Q

Apply the nursing process & use critical thinking to provide an individualized plan of care

A
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13
Q

Assessment of Nutritional Status

A
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14
Q

Assessment: Screening

A
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15
Q

Assessment: Anthropometry

A
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16
Q

Assessment: Laboratory & Biochemical Tests

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17
Q

Nutrition Labs: Protein, Albumin, & Prealbumin

A
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18
Q

Nutrition Labs: Hemoglobin

A
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19
Q

Assessment: Nutrition History

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20
Q

Assessment: Physical Examination Healthy Nutrition versus Malnutrition

A
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21
Q

Assessment: Physical ExaminationHealthy Nutrition vs Malnutrition

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22
Q

Nutrition Nursing Problems

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23
Q

Planning

A
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24
Q

Nursing Implementation

25
Q

Implementation: Health Promotion

26
Q

Implementation: Diet Selection

27
Q

Types of Diets

A

Regular
Liquid Diets & Special Considerations
Modified Texture diets
Therapeutic Diets Modified for Nutrients
Supplements

28
Q

Regular Diet

29
Q

Modified Texture Diets

A

Mechanical Soft
Pureed
Minced
Ground
Chopped

30
Q

Clear and Full Liquid Diet

31
Q

Liquid Diet: Special Considerations

32
Q

Therapeutic Diet Orders

33
Q

Types of Diets: NPO

34
Q

Advancing Diet

35
Q

Common Nutritional Issues

36
Q

Anorexia

37
Q

Nursing Care to Increase Appetite

38
Q

Assisting Patients with Oral Feedings

39
Q

Dysphagia

A

Complications:
-Aspiration pneumonia
-Dehydration
-Malnutrition s/t decreased intake
-Weight loss
If dysphagia is suspected:
-Make referrals to Speech Language Pathologist (SLP) & Registered Dietician (RD)
-Perform swallow evaluations

40
Q

Nursing Care of Patient with Dysphagia

41
Q

Dysphagia Diet

42
Q

Intervention: Strict I&O

A

Who needs Strict I & O

Critical care patients
Unstable patients
Post-Operative patients
Pt.’s who have catheters, lines, drains, tubes
Patient’s with history of/ or current
- Heart failure, liver failure, renal failure
Malnourished or patients who are NPO
Receiving medications such as diuretics
Changes in weight

43
Q

What counts as Intake and Output?

44
Q

Nurse’s Role: I &O

46
Q

Enteral Nutrition & Parenteral Nutrition

47
Q

Enteral Nutrition

48
Q

Indications & Benefits of Enteral Nutrition

49
Q

Four Types of Formulas

50
Q

Administration Rate of Tube Feeding

51
Q

Administration of Tube Feeding:

A

Bolus (Intermittent) versus
Pump(Continuous)

52
Q

Complications of Tube Feeding

53
Q

Feeding Tubes: Placement

54
Q

Feeding Tubes: Confirmation of Placement

55
Q

Naso-tubes versus Surgically or Endoscopically Placed Tubes

56
Q

Nursing Care: Feeding Tubes

57
Q

Nursing Care: Check Gastric Residual

58
Q

Nursing Care: Feeding Tubes- Administration of Medications

NUR 333 (4 decks)

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