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Fundamentals 2 Pt. 2 > T2: Nutrition and Hydration (CH 11) > Flashcards

T2: Nutrition and Hydration (CH 11) Flashcards

1
Q

One of the most significant differences in nutrient requirements among people of different ages involves __ intake.

A

caloric

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2
Q

Several factors contribute to the older person’s reduced need for calories:

A
  • Less lean body mass and a relative increase in adipose tissue.
  • Basal metabolic rate declines 2% for each decade of life after age 25
  • The activity level for most older adults is usually lower than that during their younger years.
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3
Q

__ and __ of caloric intake must be monitored.

A

Quantity and quality

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4
Q

A reduction in calories is recommended beginning in the __ decade of life.

A

fourth

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5
Q

Dietary fat intake: less than __% of calories

A

30%

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6
Q

Soluble Fiber: lowers serum cholesterol and improves __ __

A

glucose tolerance

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7
Q

Carbohydrates: __ of intake

A

reduction

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8
Q

Protein: __% to __% of calories per day

A

10-20

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9
Q

Calcium: __ __ decreases with age

A

absorption ability

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10
Q

Fruits & vegetables: at least __ servings daily

A

five

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11
Q

Modified MyPyramid for people over age __ is useful!

A

70

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12
Q

___ fibers promote good bowel activity and can be found in grains and many vegetables and fruits.

A

Insoluble

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13
Q

A good intake of vitamin D and ___ facilitates calcium absorption.

A

magnesium

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14
Q

__ __ compensate for inadequate intake of nutrients and deficiencies resulting from disease and medication effects.

A

Nutritional Supplements

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15
Q

Nursing assessment for nutritional supplements?

A

type and amount of nutritional supplement

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16
Q

3 Nutrition-related risks for women:

A

Heart disease
Cancer
Osteoporosis

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17
Q

Intracellular fluid lost results in decreased __ __ __.

A

total body fluid.

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18
Q

Whereas water comprises approximately __% of body weight in younger adults, it constitutes __% or less of body weight in older adults.

A

60

50

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19
Q

__ __ __ refers to a state of dehydration in which intracellular, extracellular, or vascular fluid is less than that required by the body.

A

Fluid volume deficit

20
Q

Older adults are also more sensitive to overhydration caused by ____

A

decreased cardiovascular and renal function.

21
Q

Some factors that may cause older adults to consume less fluid:

A
  • Age-related reductions in thirst sensations
  • Fear of incontinence
  • Lack of accessible fluids
  • Inability to obtain or drink fluids independently
  • Lack of motivation
  • Altered mood or cognition
  • Nausea, vomiting, and gastrointestinal distress
22
Q

Risks of fluid restrictions:

A

Predisposes older adults to infection, constipation, and decreased bladder distensibility.
-Also can lead to serious fluid and electrolyte imbalances.

23
Q

After the third decade of life, ___ disease becomes the first cause of tooth loss

A

periodontal

24
Q

By __ years of age, most people lose all their teeth

A

70

25
Q

Ability to meet __ needs in influenced by dental care throughout lifetime

A

nutritional

26
Q

Many older adults are now ___ their teeth

A

preserving

27
Q 
Signs of \_\_ \_\_ include:
Bleeding gums, particularly when teeth are brushed
Red, swollen, painful gums
Pus at gum line when pressure is exerted
Chronic bad breath
Loosening of teeth from gum line
A

periodontal disease

28
Q

___ is more effective than using swabs or other soft devices.

A

Toothbrushing

29
Q

With dentures, their is a __ need for ongoing dental care

A

continued

30
Q

Having dentures eliminates the need for dental care. T/F?

A

False

31
Q

___ and ___ ___ are common among older people because of decreased stomach motility, less gastric secretion, and a slower gastric emptying time.

A

Indigestion and food intolerance

32
Q

Indigestion and food intolerance are common among older people because of what 3 things?

A

decreased stomach motility, less gastric secretion, and a slower gastric emptying time.

33
Q

___ can be related to a variety of conditions.

A

Anorexia

34
Q

The initial step in managing Anorexia is to __.

A

identify its cause.

35
Q

Dysphagia increases with age and can take several forms, such as difficulty moving food from the __ to the ___ (transfer dysphagia), ____ (transport dysphagia), or from the ___ into the ____.

A

mouth to the esophagus
down the esophagus
esophagus into the stomach

36
Q

Some general measures prove useful for all persons with dysphagia, such as:

A

having the person sit upright whenever food or fluid is being consumed; allowing sufficient time for eating; ensuring there is no residual food in the mouth before feeding additional food; placing small portions in the mouth; discouraging the person from talking while eating; keeping a suction machine readily available; and monitoring intake, output, and weight.

37
Q

Slower peristalsis, inactivity, medication side effects, and decreased fiber and fluids leads to ___.

A

Constipation

38
Q

Preventive measures for constipation:

A

Plenty of fluids, fruits, vegetables, and activity is advisable, as is regular and adequate time allowance for a bowel movement. Activity promotes peristalsis and should be encouraged.

39
Q

What are some factors that can lead to malnutrition:

A

decreased taste and smell sensations, reduced mastication capability, slower peristalsis, decreased hunger contractions, reduced gastric acid secretion, less absorption of nutrients because of reduced intestinal blood flow, and a decrease in cells of the intestinal absorbing surface.

40
Q

Some of the clinical signs of malnutrition include:

A

Weight loss greater than 5% in the past month or 10% in the past 6 months
Weight 10% below or 20% above ideal range
Serum albumin level lower than 3.5 g/100 mL
Hemoglobin level below 12 g/dL
Hematocrit value below 35%

41
Q

Other problems can indicate malnutrition, such as

A

delirium, depression, visual disturbances, dermatitis, hair loss, pallor, delayed wound healing, lethargy, and fatigue.

42
Q

Physical, mental, and socioeconomic factors affect __ status in later life

A

nutritional

43
Q

Because factors can change, regular __ __ is necessary.

A

nutritional assessment

44
Q

Services to enhance nutritional status:

A 
Supplemental Nutrition Assistance Program: food stamps
Meals on Wheels
Shopping and meal preparation assistance
Home health aides for feeding assistance
Congregate eating programs
Nutritional and psychological counseling
Consider ethnic and religious factors
45
Q

___ mL minimal required fluid intake.

A

1,500

Fundamentals 2 Pt. 2 (26 decks)

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