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Nursing - 115 > Nutrition - Unit 6 > Flashcards

Nutrition - Unit 6 Flashcards

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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.

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2
Q

What are some purposes of proper nutrition?

A

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

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3
Q

What are some physiologic factors influencing nutritional requirements?

A

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

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4
Q

Sociocultural and psychological factors affecting nutrition?

A

Religion, economics, psychosocial factors, cultural factors

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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).

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6
Q

Malabsorption - def

A

anything that prevents uptake of nutrients

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7
Q

Crohn’s Disease - def

A

inflammation of the intestinal lining.

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8
Q

Digestion - def

A

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

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9
Q

Nutritional absorption - def

A

passage of digested food through intestinal walls into blood.

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10
Q

What do vitamins do in the body?

A

Growth, tissue repair, catalyst for metabolic processes.

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11
Q

Macronutrients - nutrients we need in…

A

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

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12
Q

Micronutrients - nutrients we need in…

A

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

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13
Q

Fats are needed for…

A

energy!

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14
Q

Carbohydrates - main source of…

A

energy!

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15
Q

Protein - contains…

A

nitrogen. Muscle building, skin, etc.

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16
Q

What is Azotemia?

A

Renal failure, which leads to low protein levels.

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17
Q

DEAK - these are __ soluble vitamins.

A

Fat soluble.

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18
Q

C/B - these are __ soluble vitamins.

A

Water soluble.

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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)

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