Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nursing - 115 > Nutrition - Unit 6 > Flashcards

Nutrition - Unit 6 Flashcards

You may prefer our related Brainscape-certified flashcards:
Nursing Mental Health flashcards Nursing Management of Care flashcards NCLEX-PN® flashcards NCLEX-RN® flashcards Nursing Fundamentals flashcards Nursing Pediatrics flashcards Nursing Safety & Infection flashcards Nursing Pharmacology flashcards Nursing Maternity flashcards Family Nurse Practitioner (FNP) flashcards
1
Q

Nutrition - def

A

refers to study of the nutrients and how they are handled by the body, as well as the impact of human behavior and environment on the process of nourishment.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are some purposes of proper nutrition?

A

promote growth, maintain health, help body resist infection/disease, help body recover from illness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are some physiologic factors influencing nutritional requirements?

A

Developmental considerations, sex, state of health, alcohol abuse, medications

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Sociocultural and psychological factors affecting nutrition?

A

Religion, economics, psychosocial factors, cultural factors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Who is at high risk for developing nutritional deficiencies?

A

Children and adolescents, pregnant and lactating women, and people over 60 years old (especially if low income).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Malabsorption - def

A

anything that prevents uptake of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Crohn’s Disease - def

A

inflammation of the intestinal lining.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Digestion - def

A

conversion of food into absorbable substances through mechanical and chemical breakdown of food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Nutritional absorption - def

A

passage of digested food through intestinal walls into blood.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What do vitamins do in the body?

A

Growth, tissue repair, catalyst for metabolic processes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Macronutrients - nutrients we need in…

A

Large quantities, over 100mg, like phosphorus, magnesium, sodium, chloride, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Micronutrients - nutrients we need in…

A

small quantities, less than 100mg. Chloride, iron, iodine, zinc, copper, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Fats are needed for…

A

energy!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Carbohydrates - main source of…

A

energy!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Protein - contains…

A

nitrogen. Muscle building, skin, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is Azotemia?

A

Renal failure, which leads to low protein levels.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

DEAK - these are __ soluble vitamins.

A

Fat soluble.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

C/B - these are __ soluble vitamins.

A

Water soluble.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

___ calories - Nutritionally balanced with selections form recommended dietary intake =regular.

A

2500.

20
Q

Soft/pureed or mechanical soft - change in ___.

A

Texture - limits or eliminates food that are hard to chew and swallow.

21
Q

Pureed/mechanical soft is modification of soft in which liquid is added them blended to semi-solid constancy. T/F?q

A

True!

22
Q

Why do we use a soft/pureed or mechanical soft diet?

A

Chewing difficulties, endentulous, poorly fitted dentures, post-op in advancement from full liquid, chemo, stomatitis and dysphagia.

23
Q

Clear Liquid - what is it?

A

Temporary diet of transparent fluids. Used for a short period of time, because it only give 4–500 calories.

24
Q

Bland diet - eliminates foods that are…

A

mechanically or thermally irritation - like spicy foods, etc.

25
Q

Dyspepsia - a lot of ___.

A

Heartburn.

26
Q

What do we use a bland diet for?

A

Peptic ulcers, before/after colon/rectal surgery, colitis, acute diarrhea, etc.

27
Q

Low Residue diet - what is it?

A

Designed to decrease contents of intestinal tract. It eliminates all fruits except juices without pulp, raw veggies except lettuce, whole grain breads, cereals, rice, nuts, seeds, etc.

28
Q

What do we use the residue diet for?

A

Gi disorders, diverticulitis, colitis, post op transition to regular diet, etc.

29
Q

What is the diabetic diet?

A

Calculated for specific number of calories as specified by physician. There will frequently be a snack!

30
Q

Low sodium diet - what is it?

A

No salt at table, low salt foods, etc.

31
Q

Low Saturated fat diet - what is it?

A

Diet low in..saturated fat! Restricts egg yolks, shellfish, organ meats, bacon, avocado, olives, etc. Used to prevent cardiovascular diseases, etc.

32
Q

Full liquid diet - what is it?

A

Contains foods/fluids that liquefy at room temp or at body temp. Used for progression form clear liquid to soft, etc. Not recommended for long term use, but can be adequate - 1300-1500 CAL.

33
Q

Low Protein diet - can…

A

control/decrease amount of end products of protein metabolism by limiting protein intake. Used for renal failure or cirrhosis.

34
Q

Transitional Diet - what is it?

A

Aids in the return to oral intake, more appetizing - less psychologically inhibitive.

35
Q

NPO - what is it?

A

Nothing by mouth.

36
Q

What is TPN?

A

Hyperalimentation - designed to give daily nutritional requirements through IV route. It is a highly concentrated (hyperosmolar) hypertonic solution.

37
Q

TPN - given through what route?

A

Central line - can’t be given through peripheral.

38
Q 
Nutritional Assessment - 
Hair:
Skin:
Eyes:
Mouth:
A 
Nutritional Assessment - 
Hair: Shiny hair.
Skin: Good skin turgor and moisture.
Eyes: No circles under eyes.
Mouth: Good teeth, lips pink and moist.
39
Q

Nutritional Assessment -
Cardiovascular:
GI:

A

Nutritional Assessment -
Cardiovascular: Normal range
GI: Appetite and digestion normal.

40
Q

What is anthropometric Data?

A

Data used to determine body dimensions - like weight charts, BMI, etc.

41
Q 
Nutritional Assessment - 
Hemoglobin:
Hematocrit:
Serum Albumin:
Transferrin:
Lymphocyte:
Urea/BUN:
Creatinine:
A

Nutritional Assessment -
Hemoglobin: Low if iron deficient.
Hematocrit: High if dehydrated, low if have lots of water.
Serum Albumin: protein levels.
Transferrin: Protein - more accurate than serum albumin.
Lymphocyte: immunosuppressed.
Urea/BUN: measures BUN - increases with protein intake.
Creatinine: skeletal muscle, breakdown of muscles, etc.

42
Q

What are some interventions to stimulate appetite?

A

Small frequent meals, solicit food preferences, provide a pleasant environment, control pain, make meals look more attractive, etc.

43
Q

Blind clients - describe food and tell them where it is on plate. T/F?

A

True!

44
Q

Place trays within clients reach, protect clothing, etc. T/F?

A

TRUE!

45
Q

Client’s with swallowing difficulty should…

A

sit upright, drink in between with small sips, etc.

Nursing - 115 (35 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions