Nutrition Exam Study Guide Flashcards
1
Q
What are nurse instructions regarding basic nutrition and caloric intake?
A
- Eat more of some foods, such as fruits, vegetables, whole grains, and fat-free or low-fat milk products that contain essential nutrients.
- Eat less of other foods, such as foods high in saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
- Provide variety in the diet-eat foods from all food groups and subgroups.
- Balance calorie intake with energy needs to prevent weight gain and/or promote a healthy weight.
- Eat in moderation.
- Be physically active every day.
2
Q
What are the MyPlate dietary guidelines?
A
- My plate guidelines provide practical health, activity and nutritional guidance for the client.
- 40% Vegetables
- 10% fruits
- 30% grains
- 20% protein + Dairy
3
Q
What are the Fat soluble and Water-soluble vitamins?
A
- Fat-Soluble vitamins: A, D, E & K
- Water-soluble vitamins:
- B complex & C
- *trick to remember: WBC Water soluble vit are B & C*
- B complex & C
4
Q
What are nurse instructions regarding Diet Planning?
A
- Diet counseling is most effective when you provide written and verbal instructions
- Food models and pictures may be effective for teaching portion sizes
- Client should be able to repeat diet information to ensure their understanding
- Alert healthcare if a conflict exists between the prescribed diet and client’s religious beliefs
- Report any adverse reaction to diet
5
Q
What are the various diets for patients and their health condition?
- Digestive soft diet
- Clear liquid diet
- Full liquid diet
- Mechanical soft diet
- Fat controlled diet
A
- Clear Liquid diet (Short-term)
- For post and pre surgery; parenteral nutrition; various diagnostic tests of the bowel;
- requires minimal digestion
- Provides some electrolytes + carbohydrates
- Full Liquid (long-term)
- Used as transitional diet between a clear and soft diet
- For clients with difficulty chewing or swallowing
- Digestive Soft Diet
- For postsurgical clients; Acts as a transition between a liquid diet and full diet
- Nutritionally adequate diet: Low in fiber, connective tissue, and fat
- Mechanical Soft Diet/Dental Soft Diet
- For patients with difficulty swallowing or chewing (i.e., edentulous, has oral problems or stroke)
- Nutritionally Adequate: Meats, fruits and vegetables may be chopped, ground, or pureed
- Fat-controlled diet
- First step in treating patients with hyperlipidemia (high-cholesterol)
- Altered in both the total amount of fat and saturated fat provided.
6
Q
What are the nursing guidelines for patients having lactose intolerance?
A
- Lactose Intolerance are people who lack sufficient amounts of the enzyme lactase, which is needed to digest sugar (lactose) in dairy products.
- After ingesting lactose, it results in the development of cramping, gas, and diarrhea.
- Lactose intolerance is different from an actual milk allergy, it is caused by an immune reaction to protein in milk.
- Many people with lactose intolerance CAN tolerate hard cheese, yogurt, and lactase containing milk, although individual tolerances vary greatly.
7
Q
What are dietary instructions for patients with: Diabetes?
A
- Diabetes: “Carbohydrate controlled diet”
- The goals of diabetes mellitus treatment are to maintain blood sugar and fat levels as near as possible and to prevent or delay onset of complications.
- Nutrition is the cornerstone of diabetes management.
- “Plate” model is a system used for diabetics to learn how to plan meals. It introduces foods as groups and has tips for snack and meals.
- Portion control
- Carb counting / carb maintenance
- Weight management
- Reduced calorie diets and weight loss can lower diabetics blood glucose and fat levels and improve insulin action.
- Liberal diet aka Consistent carbohydrate diet: Simply limits the use of foods high in sugar and provides about the same amount of carbohydrates at each meal.
- Fiber helps regulate blood glucose levels by slowing gastric (stomach) emptying time.
- Encourage the client to follow the treatment plan to minimize the possibility of complications.
8
Q
What are dietary instructions for patients with obesity?
A
- Obesity: “Reduced Calorie Diet”
- A reduced calorie diet is used to promote weight loss in those with, or at risk for, complications related to obesity.
- Consists of healthy carbohydrates, lean proteins, and healthy fats.
- EDUCATING THE CLIENT:
- Eat slowly and concentrate on the smell, taste, and texture of food.
- Eat a variety of foods that are low in calories and high in nutrients- check the nutrition label.
- Eat less and fewer high fat foods.
- Eat smaller portions and limit second helping of foods high in fat and calories.
- Eat more fruits and veggies that do not have added fat or sugar.
- Eat pasta, rice, breads, and cereals without added fats and sugars used in preparation or at the table.
- Eat fewer sugars and sweets.
- Drink less or no alcohol
9
Q
What are dietary instructions for patients with: Cardiac Diseases?
A
- Cardiac Disease “Sodium Controlled diet”
- A sodium controlled diet is often prescribed for those with cardiac, vascular, and some kidney disease
10
Q
What are dietary instructions for patients with: Hypertension?
A
- Hypertension “Moderate sodium restriction” (pg. 399)
- 1,500 mg/day is used in cases of severe edema, hypertension, and heart disease.
- Salt is not used in cooking or at the table.
- Milk and milk products are limited to the equivalent of two cups of milk daily, and the use of regular bread may be restricted
11
Q
What patients should be instructed regarding high amounts of fried foods and fats?
A
- Obese patients.
12
Q
- What are the functions of all classes of Food nutrients?
- What is the difference between Macro and Micronutrients.
- Give examples of each class
A
- Nutrients:
- Substances needed for growth, maintenance, and repair of the body.
- Essential Nutrients:
- Are those that a person must obtain through food because the body cannot make them in sufficient quantities to meet its needs.
- Macronutrients:
- Carbohydrate, fat, and proteins that provide energy.
- Ex. Carbohydrates= protein = fat
- Micronutrients:
- Vitamins and minerals regulating the body process.
- Ex. Vitamins = macromineral (sodium)
13
Q
How many calories come from total carbohydrates?
A
- 1g carbohydrate → 4kcal
14
Q
- Describe the progression of diets following surgery and give examples for each diet.
- Clear liquid
- Soft diet
- Full liquid diet
- Regular diet
A
TO BE GIVEN IN ORDER POST SURGERY:
**ALL LIQUID DIETS: need to be at room/body temperature.
**Diabetic clients: may have liquids w/sugar to replace missing carbs. *
-30 g of Carbs recommended every 2 hrs for diabetics.
- Clear liquid diet:
- Should NOT be used for more than 3 days because its inadequate in calories, protein, nutrients. *Exception is if client is receiving NG/IV feedings/ nutritional supplements as well.
- EX: broth, carbonated beverages, decaf & regular coffee, tea, fruit juices, gelatin, popsicles, sugar, honey, hard candy.
- Should NOT be used for more than 3 days because its inadequate in calories, protein, nutrients. *Exception is if client is receiving NG/IV feedings/ nutritional supplements as well.
- Full liquid diet:
- Foods that are liquid or liquefy at body temp.
- **NOT suitable long-term for client’s w/ hypercholesterolemia.
- **Suitable for clients’ w/ difficulty chewing/swallowing & safe to use long-term.
- Inadequate in folic acid, fiber, iron, vitamin B6
- EX: pureed or blenderized foods, milk, pudding, custards, fruit juices, strained cereals, butter, Ensure
- Foods that are liquid or liquefy at body temp.
- Soft Diet:
- Nebulous Diet low in fiber, connective tissue, and fat.
- Include: Regular soft diet, digestive soft diet, mechanical soft diet.
- Regular: transition between liquids & regular diet.
- Digestive: avoids gas-forming foods, seasonings.
- Mechanical: suitable diet for those w/ swallowing/difficulty chewing such as those who are edentulous (without teeth), oral problems, or has had a stroke. Food may be chopped, ground, or pureed.
- Include: Regular soft diet, digestive soft diet, mechanical soft diet.
- EX: cooked vegetables, lettuce, fruit, avocado, banana, whole grain cereals, potatoes, rice, pasta, meats, fish, poultry, eggs, cheese, peanut butter, dressings.
- Nebulous Diet low in fiber, connective tissue, and fat.
- Regular diet:
- aka House, General, Full Diet, does not require any special modifications.
- Allows wide range of foods & includes almost everything.
- DAT= regular diet as tolerated
- aka House, General, Full Diet, does not require any special modifications.
15
Q
What are nursing instructions for patients on Fluid restrictions?
A
- CLIENTS WHO ARE ON THIS RESTRICTION:
- psychiatric client’s w/ polydipsia (excess fluid intake)
- end-stage renal disease
- Nursing Interventions:
- Have client take half fluids during day☼ / half in the evening
- Restrict any caffeine.
- Include all foods & drinks that are in fluid form at room temp. (ex: gelatin, ice-cream) within prescribed amount.
