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PCC > Nutrition (Exam 3) > Flashcards

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
Q

Constipation

A

increase fluid intake, increase fiber

26
Q

Dyspnea and fatigue (COPD)

A

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
Q

How does alcohol interfere with nutrition?

A

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
Q

Anorexia Nervosa

A

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
Q

Bulimia Nervosa

A

BINGE EATING

irregular eating pattern, binge eating, purging

dental enamel erosion, hoarse voice, weight fluctuations, RUSSELL SIGN, acid reflux

normalizing eating patterns!!

30
Q

Important for wound healing

A

protein
vitamin a and c
zinc

31
Q

Enteral Nutrition

A

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
Q

Parenteral Nutrition

A

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
Q

Nausea/Vomiting, Diarrhea (Cancer and HIV infection)

A

consider meds (crackers, ginger ale, avoid strong odors)

decreased fiber for diarrhea (also fat and caffeine)

34
Q

Arrhythmias Deficit

A

mg, K

35
Q

Pallor deficit

A

iron

36
Q

Dull, sparse, brittle hair deficit

A

protein, iron, zinc

37
Q

Mouth cracked corners deficit

A

niacin, vitamin b6

38
Q

Bruising deficit

A

vitamin c and k

39
Q

Ascites deficit

A

protein

40
Q

Headache and lethargy deficit

A

water

41
Q

Dementia and ataxia deficit

A

vitamin b12

42
Q

Spoon shaped nails deficit

A

iron

43
Q

Bowed legs deficit

A

vitamin d

44
Q

Oral Pain and Altered Taste (Cancer and HIV)

A

smooth cool foods

tart candy

45
Q

NPO

A

nothing by mouth or any tubes prior to procedure requiring anesthesia, bowel rest

no nutritional support or hydration, very short term

46
Q

Clear Liquid Diet

A

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
Q

Full Liquid Diet

A

pourable consistency, includes ice cream

fractured mandible, difficulty chewing or swallowing

ensure patient safety for patients at risk for aspiration

48
Q

Mechanical Soft Diet

A

soft or chopped foods with no skin

chewing or swallowing difficulties

vary texture to patient tolerance

49
Q

Puree

A

mashed potato, pudding, etc.

chewing or swallowing difficulties

ensure attractive eating environment

50
Q

Low-Residue (Low Fiber) Diet

A

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
Q

High Fiber Diet

A

constipation or diverticulitis

beans, fruits, fruit juices, veggies, nuts, whole grains

52
Q

Low/Restricted Sodium Diet

A

HTN, heart failure, liver and kidney disease

fruits, veggies, lean meats, low fat dairy

53
Q

Bland Diet

A

to promote healing of gastric mucosa, new colostomy

mashed potatoes, cooked cereal, pudding, white toast, rice, poached egg, BRAT diet

54
Q

Consistent Carbs (5-6 meals a day)

A

treatment of diabetes

complex carbs (whole grain bread, rice), fresh fruits and veggies, lean meats, low fat dairy

55
Q

Restricted Fat Diet

A

CVD, diabetes, high cholesterol

olive oil, avocados, almonds, fresh fruits and veggies, whole grains, lean meats, egg whites, oven-baked

56
Q

Surgery and Diet Progression

A

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
Q

Adult Failure to Thrive Diagnosis

A

weight loss, decreased activity, decreased interaction, increasing frailty

58
Q

Self Care Deficit Diagnosis

A

feeding

59
Q

Nursing Interventions for Nutrition

A

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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