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Nutrition (Exam 3) Flashcards

1
Q

Nutrition is..

A

the study of food, how it affects the human body, how it influences health, and how the body metabolizes food for energy

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2
Q

How do nurses improve nutritional care?

A
  1. screening and assessing nutritional status
  2. appropriate and timely referrals (registered dietician)
  3. patient education
  4. monitoring and evaluation of nursing interventions
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3
Q

Department of Health and Human Services (DHHS) Healthy People 2030

A

list of objectives and goals geared towards improving quality of life and eliminating health disparities

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4
Q

Carbohydrates

A

chief source of energy in the body that includes simple sugars, starches, and cellulose which convert into glucose

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5
Q

Fats

A

most concentrated form of energy

carriers for the fat-soluble vitamins A, D, E, and K

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6
Q

Proteins

A

when broken down, contain 20 amino acids

necessary for growth and development and used for tissue repair and maintenance and a source of energy

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7
Q

Vitamins

A

organic food substances that are essential for growth, functioning of body processes and maintenance

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8
Q

Minerals

A

inorganic substances essential to metabolic processes

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9
Q

Anthropometric Measurements

A

weight history
BMI (18.5-24.9)
waist circumference
body composition (skin fold measurement)

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10
Q

Blood glucose lab tests

A

indicates the amount of fuel available for cellular energy

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11
Q

Serum albumin/prealbumin lab tests

A

synthesized in liver, indicates malnutrition and malabsorption

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12
Q

Creatine lab tests

A

indicator of renal function

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13
Q

Factors that affect nutrition

A

developmental stage (infants and children, pregnancy)
educational level
knowledge of nutrition
lifestyle choices (dietary patterns, veganism, dieting)
ethnicity and culture
religious practices
disease processes

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14
Q

Medical Nutritional Therapy

A

use of therapeutic diets, guidelines, and nutrients to treat an illness or medical condition

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15
Q

Weight Management: Obesity

A

BMI over 30

calorie reduction of 500 to 1000 kilocalories per day (can be done by limiting foods high in fat and empty calories, smaller portion sizes should be emphasized)

encourage exercise/lifestyle changes
weigh weekly; suggest food diary

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16
Q

Weight Management: Undernutrition

A

encourage client to seek counseling for
eating disorder
improve appetite
enteral or Parenteral nutrition

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17
Q

Coronary Heart Disease

A

decrease saturated fat and cholesterol (margarine, poultry with skin, fatty meats, frying, sauces, whole fat dairy)

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18
Q

Hypertension

A

decrease sodium, saturated fats, and cholesterol intake (packaged, processed foods)

DASH diet: Dietary Approaches to Stop Hypertension (emphasis on fruits, veggies, nuts, and low-fat dairy product)

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19
Q

Heart Failure

A

decrease sodium intake (reduce extracellular fluid and cardiac workload, cardiac cachexia-advanced heart failure)

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20
Q

Diabetes Mellitus

A

individualized diet; mindful of carbs and concentrated sweets high in white sugar

high fiber fruits and veggies and whole grains and protein for feeling full(low glycemic index-measures how carb containing food raises blood glucose)

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21
Q

Dysphagia

A

difficulty swallowing; can lead to aspiration, dehydration, and weight loss

signs include drooling, pocketing of food, coughing while eating

pureed & mechanical soft diet, thicken liquids, NPO diet

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22
Q

GERD

A

the return of the stomach’s contents back up into the esophagus

limit foods that irritate esophagus like tomato, spicy, and citrus

limit foods that decrease LES (lower esophageal sphincter) like fat, alcohol, caffeine, chocolate

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23
Q

IBD/IBS

A

focus of treatment is on correcting malnutrition and loss of nutrients

low residue when flare up

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24
Q

Celiac Disease

A

eliminate gluten

25
Constipation
increase fluid intake, increase fiber
26
Dyspnea and fatigue (COPD)
get “more calories per bite” (increase calories, decrease appetite) eat foods high in protein and calories first do not drink liquids with meals FATIGUE: **have snacks ready to eat, eat nutrient dense foods in AM**
27
How does alcohol interfere with nutrition?
food replacement in diet appetite suppression decreased nutrient absorption (*damage to intestinal mucosa, increase nutrient loss through excessive peeing*) decreased nutrient storage (*multivitamin, thiamine, folic acid*)
28
Anorexia Nervosa
SELF STARVATION (cancer and HIV infection) result of restrictive diet, 85% or less of expected body weight **potential symptoms: Alopecia, lanugo, cold intolerance, hypotension, bradycardia, fatigue, electrolyte imbalances** focus is gradual intake of food! small, frequent, nutrient dense foods; may require NG tubes (X-rays)
29
Bulimia Nervosa
BINGE EATING irregular eating pattern, binge eating, purging **dental enamel erosion, hoarse voice, weight fluctuations, RUSSELL SIGN, acid reflux** normalizing eating patterns!!
30
Important for wound healing
protein vitamin a and c zinc
31
Enteral Nutrition
indicated when a patient can’t tolerate adequate oral diet *Nasogastric (NG): Nose, nasophayrnx, esophagus, stomach* *Nasojenunal (NJ): Extends into duodenum or jejunum* (**longer tubes are used when upper GI is dysfunctional**) *GT or JT- surgically placed, long-term treatment*
32
Parenteral Nutrition
delivery of nutrition IV into large central vein; patient cannot tolerate enteral nutrition *Total Parental Nutrition (TPN)- need a central line* *Peripheral parental nutrition (PPN)- short-term until enteral feeds can be resumed* **Patient at > risk of infection**
33
Nausea/Vomiting, Diarrhea (Cancer and HIV infection)
consider meds (*crackers, ginger ale, avoid strong odors*) decreased fiber for diarrhea (*also fat and caffeine*)
34
Arrhythmias Deficit
mg, K
35
Pallor deficit
iron
36
Dull, sparse, brittle hair deficit
protein, iron, zinc
37
Mouth cracked corners deficit
niacin, vitamin b6
38
Bruising deficit
vitamin c and k
39
Ascites deficit
protein
40
Headache and lethargy deficit
water
41
Dementia and ataxia deficit
vitamin b12
42
Spoon shaped nails deficit
iron
43
Bowed legs deficit
vitamin d
44
Oral Pain and Altered Taste (Cancer and HIV)
smooth cool foods tart candy
45
NPO
nothing by mouth or any tubes prior to procedure requiring anesthesia, bowel rest **no nutritional support or hydration, very short term**
46
Clear Liquid Diet
EX: clear juices, popsicles, jello, clear broth, tea prep for diagnostic testing, transition from NPO to oral intake **provides some hydration and electrolytes; nutritionally inadequate**
47
Full Liquid Diet
pourable consistency, includes ice cream fractured mandible, difficulty chewing or swallowing **ensure patient safety for patients at risk for aspiration**
48
Mechanical Soft Diet
soft or chopped foods with no skin chewing or swallowing difficulties **vary texture to patient tolerance**
49
Puree
mashed potato, pudding, etc. chewing or swallowing difficulties **ensure attractive eating environment**
50
Low-Residue (Low Fiber) Diet
used during phases of intestinal disease to reduce amount and frequency of BM **broiled chicken, ground beef, limited fat, white bread, fruits w/o skin, cooked veggies w/o seeds or skin, sometimes limit dairy**
51
High Fiber Diet
constipation or diverticulitis **beans, fruits, fruit juices, veggies, nuts, whole grains**
52
Low/Restricted Sodium Diet
HTN, heart failure, liver and kidney disease **fruits, veggies, lean meats, low fat dairy**
53
Bland Diet
to promote healing of gastric mucosa, new colostomy **mashed potatoes, cooked cereal, pudding, white toast, rice, poached egg, BRAT diet**
54
Consistent Carbs (5-6 meals a day)
treatment of diabetes **complex carbs (whole grain bread, rice), fresh fruits and veggies, lean meats, low fat dairy**
55
Restricted Fat Diet
CVD, diabetes, high cholesterol **olive oil, avocados, almonds, fresh fruits and veggies, whole grains, lean meats, egg whites, oven-baked**
56
Surgery and Diet Progression
NPO, Clear liquid, Full liquid, Surgical soft diet: Easy to chew and digest, regular diet *patient may need supplementation if poor nutrition status* **assess pt pre-op nutrition status and tolerance to diet**
57
Adult Failure to Thrive Diagnosis
weight loss, decreased activity, decreased interaction, increasing frailty
58
Self Care Deficit Diagnosis
feeding
59
Nursing Interventions for Nutrition
assist patient with feeding and give them choices administer enteral and parental feedings assess pt nutritional status/screen for risks consult dietician assess pt tolerance to ordered diet monitor I&O address potential food-nutrient reaction provide oral care provide education assess for risk factors/signs of aspiration

PCC (14 decks)

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