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Skills- Chigozie > T2-Nutrition (based off PPT) > Flashcards

T2-Nutrition (based off PPT) Flashcards

1
Q

When is the nutritional screening completed?

A

Within first 24 hours of admission

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2
Q

What does the nutritional screening identify?

A

Those at risk of nutritional problems

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3
Q

What are some factors affecting nutrition?

A
  1. Age
  2. Gender
  3. Lifestyle/habits
  4. Ethnicity, culture, religious practices
  5. Physical factors (inability to chew or swallow, economic resources, pregnancy or lactation)
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4
Q

What age group is the most at risk for drug nutrient interactions?

A

Elderly

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5
Q

Why are elderly more at risk for drug-nutrient interactions?

A
  1. More drugs for longer periods of time
  2. Drugs more toxic
  3. Variable response to drugs
  4. Handle drugs less efficiently
  5. Increased liklihood of current malnutrition
  6. Increased errors in self-care
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6
Q

What are 5 ways drugs have effects on food intake?

A 
Increased appetite
Decreased appetite
Taste changes
Nausea
Bulking agents
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7
Q

What are 5 ways drugs have effects on nutrient absorption and metabolism?

A 
Increase absorption
Decrease absorption
Mineral depletion
Vitamin depletion
Special adverse reactions
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8
Q

What all is included in the assessment of nutritional history?

A
  • 24 hour recall
  • Food-frequency questionnaire
  • Food record
  • Diet history
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9
Q

Assessment for nutritional status: what do you look for in hair?

A

Shiny, dull, or patchy

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10
Q

Assessment for nutritional status: what are you looking for with skin?

A

Poor or good skin tugor

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11
Q

Assessment of nutritional status: what are you look for with eyes?

A

Bright/clear or swollen/pale

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12
Q

Assessment of nutritional status: What are you looking for with the tongue?

A

Pink/moist or pale

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13
Q

Assessment of nutritional status: What are you looking for with mucous membranes?

A

Pale or pink/moist

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14
Q

Assessment of nutritional status: What are you looking for with CV?

A

Tachycardia/hypertension or WNL/reg

*WNL=within normal limits

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15
Q

Assessment of nutritional status: What are you looking for with muscles?

A

Poor or firm tone

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16
Q

Assessment of nutritional status: What are you looking for with GI?

A

Anorexia or appetite WNL

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17
Q

Assessment of nutritional status: What are you looking for with neuro?

A

Reflexes WNTL/alert or decreased reflexes

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18
Q

Assessment of nutritional status: What are you looking for with vitality?

A

Tired or energy needs met

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19
Q

Assessment of nutritional status: What are you looking for with weight?

A

WNL or increased or decreased

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20
Q

What are indicators of normal nutrition?

A

Ideal body weight
Normal physical status
Normal lab values

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21
Q

What are manifestations of altered nutrition?

A
  • Abnormal body weight
  • Recent significant weight gain or loss
  • Decrease energy
  • Abnormal bowl paterns
  • Altered skin, teeth, hair, and mucous membranes

Ask do they look healthy? What is their general health?

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22
Q

What are some common causes of inadequate intake?

A
  • inability to acquire or prepare food
  • inadequate knowledge
  • impaired swelling
  • discomfort during or after eating
  • anorexia, N/V
  • fatigue
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23
Q

Why do nurses scree for altered nutrition in the general public?

A

To detect obesity, malnutrition, and anorexia

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24
Q

What can swallowing issues lead to?

A

Getting a GI tube

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25
Q

Bad GI tracts (someone who has short bowel syndrome or Chrones disease), may lead to the patient having to go on TPN. What is TPN?

A

Total parental nutrition

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26
Q

What do we do for nutrition during the physical exam?

A

I&O

Anthropometric measurements

27
Q

What is anthropometrics?

A 
Weight
Height
BMI
Body frame size
Body measurements
28
Q

What can be given in a clear liquid diet?

A

Diet is limited to:

  • Water
  • Tea
  • Coffee
  • Clear broths
  • Ginger ale (or other carbonated beverages)
  • Strained and clear juices
  • Plain gelatin
29
Q

If a patient has just had surgery and is on a clear liquid diet, is it okay to give them a carbonated beverage?

A

Its not the best choice

30
Q

What does a full liquid diet contain?

A

Only liquids or foods that turn to liquid at bod temp

31
Q

Is ice cream full liquid or clear liquid?

A

Full

32
Q

Is a popsicle full liquid or clear liquid?

A

Clear

33
Q

What food can be given for mechanical soft diet?

A

Easily chewed and digested foods
Low residue (low fiber)
Few uncooked foods

34
Q

What foods are given for a bland diet?

A

Regular food with out spices and a lot of grease

Ex. Rice, bananas

35
Q

What is aspiration most commonly caused by?

A

Dysphagia

36
Q

Aspiration can lead to increased ____ & _____

A

Morbidity and mortality

37
Q

Aspiration is associated with increased ____ and increased _____

A

Length of stay and hospital costs

38
Q

What are the two types of dysphagia?

A

Oropharyngeal

Esophangeal

39
Q

Dysphagia: Oropharyngeal?

A

Relates to problems with the oral or voluntary part of swallowing

40
Q

Dysphagia: Esophageal?

A

Involuntary phase of stalling (obstructive disorders, altered GI motility)

41
Q

There are a lot of physical findings for dysphagia. Here they are…(try and name as many as you can-there are 13)

A
  • Cough or voice change after swallowing
  • Abnormal lip closure and tongue mvnt.
  • Lingual discoordination
  • Hoarse voice
  • Slow, weak, imprecise or uncoordinated speech
  • Abnormal gag
  • Volatile cough
  • Delated transit time
  • Incomplete oral clearance
  • Regurgitation
  • Pooling
  • Inability to speak consistently
  • Delayed trigger to swallow
42
Q

What is silent aspiration?

A

Aspiration that occurs without a cough

43
Q

Are there any immediate signs to indicate the patient has aspirated during silent aspiration?

A

No

44
Q

If you patient begins vomiting, what position do you put them in?

A

Side lying

45
Q

Who determines how well a patient can swallow?

A

Speech therapists–they bring in different foods of different thickness and they determine what the patient can swallow, so we have a better indication of what they are able to handle

46
Q

What are some things that need to be done when assisting patients with dysphagia to eat?

A
  • Select appropriate foods
  • Identify appropriate positioning for swallowing
  • Maintain relaxed plce
  • Instruct patient not to talk until a few seconds after swallowing
  • Take small bites/sips

-If patient is weak or paralyzed on one side of face, place the utensil on unaffected side of mouth

47
Q

How many times should a patient with dysphagia swallow after each bite?

A

2

48
Q

What do we need to check for in patients with dysphagia when they are eating?

A

Check for “pocketed” or left food on affected sdie

49
Q

What do we need to caution dysphagia patients about?

A

Caution patient NOT to “wash down” food with liquids

50
Q

What should we advise our patient with dysphagia to do after they are done eating?

A

Advise them to sit up for 15-30 minutes after completing the meal to prevent reflux and possible subsequent aspiration

51
Q

What are easily swallowed foods for patients with dysphagia?

A
  • Thickened liquids (milkshake, slushes, “thick-it” added liquids)
  • Hot or cold temp foods
  • Easily chewed foods (cooked veg, ground meat)
  • Soft, smooth foods (pureed fruit, pudding)
52
Q

What are foods that may cause choking for patients with dysphagia?

A
  • Thin, watery liquids (water, tea)
  • Neutral temp foods and fluid
  • Tough, stringy hard or dry foods (roast beef, nuts, dry crackers)
  • Sticky foods (PB, thick mashed potato)
53
Q

There are lots of problems affecting oral intake. Here they are (there are 12, try and name as many as you can)

A
  • Physical impairments
  • Denition
  • Dentures
  • Oral lesions
  • Oral infections
  • Impaired digestion
  • Trauma
  • Illness
  • Debilitation
  • Cognition
  • Culture/religious practices
  • Equipment
54
Q

Our assessment of a patient should include what 5 things?

A
  • Functioning GI tract
  • Presence of impairments
  • Ability to swallow
  • Actual physical assessment
  • Food preferences
55
Q

What do we ask during the diagnosis?

A

What are the real or potential problems?

56
Q

What are the outcomes we want?

A

Tolerance of prescribed diet

Maintains stable weight or shows progress in meeting desired weight

Maintain sufficient intake to meet metabolic needs

Lab values normal

Easts desired percentage of each meal

Oral fluid intake of 2-3 L/d

57
Q

What is the correct position for a client who is eating?

A

Up in chair/up at bedside

HOB= Greater than 45 degree

58
Q

What if the patient can’t sit up. How do we position them?

A

Elevated HOB 30 degree and turn on side

Side lying if flat in bed with suction available

59
Q

Can feeding a patient be delegated?

A

Yes

60
Q

Can assessment of a patient be delegated?

A

No

61
Q

How should we cut up patients food?

A

Bite size

62
Q

What is important about nutrition and family?

A

Teaching the family the right techniques about feeding their loved ones

63
Q

How long should we wait after patient eats to put them back in a position of comfort?

A

30 minutes–some time for the food to digest

Skills- Chigozie (11 decks)

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