Test Four Flashcards
20.4 Special Diets p.290-291
Special Diets:**
- Modified diets tailored to specific health conditions, such as diabetic, low-sodium, or gluten-free diets.
20.5 Dysphagia Diet p.293
Dysphagia Diet:
- Food textures and liquid consistencies adapted for those with difficulty swallowing, often categorized as pureed, mechanically altered, or advanced.
20.6 Signs and Symptoms of Dysphagia p.293
Signs and Symptoms of Dysphagia:
- Difficulty swallowing, coughing or choking during meals, drooling, food pocketing in cheeks, and a wet or gurgly voice after eating.
20.7 Aspiration Precautions p.294
Aspiration Precautions:
- Sit the person upright during meals, provide small bites and sips, encourage slow eating, and monitor for signs of choking.
20.8 Common Causes of Dehydration p. 294
Common Causes of Dehydration:
- Inadequate fluid intake, excessive sweating, fever, diarrhea, vomiting, and certain medications.
Preparing the Person for a Meal p. 297-298
Preparing the Person for a Meal:
- Ensure they are clean, comfortable, and seated upright; provide necessary adaptive utensils and assist with hand washing.
Serving Meal Trays p. 298-299
Serving Meal Trays:
- Confirm the correct tray for the right person, ensure proper positioning, and assist with opening containers and cutting food if needed.
Feeding the Person p. 300-301
Feeding the Person:**
- Assist with feeding if necessary, ensuring the person is seated upright, providing small bites, and encouraging slow eating to prevent choking.
Nutrition
Nutrition:
- The process of providing or obtaining the food necessary for health and growth, focusing on a balanced diet with essential nutrients.
Halitosis
Halitosis:
- Bad breath, often caused by poor oral hygiene, certain foods, or underlying health conditions.
Aspiration
Aspiration:
- Inhalation of food, liquid, or foreign objects into the lungs, which can lead to pneumonia or other respiratory issues.
My plate
MyPlate:
- A visual guide created by the USDA to help people create balanced meals, emphasizing fruits, vegetables, grains, protein, and dairy.
Edema
Edema:
- Swelling caused by excess fluid trapped in the body’s tissues, often seen in the legs, ankles, and feet.
Carbohydrate
Carbohydrate:
- A macronutrient found in foods such as sugars, starches, and fibers, providing a primary source of energy for the body.
Dysphagia
Dysphagia:**
- Difficulty swallowing.
NPO
NPO:
- “Nil per os” or nothing by mouth, meaning the person should not consume any food or drink.
1 oz.=
1 oz.:
- Equals 30 milliliters (ml).
Signs and Symptoms of difficulty swallowing
Signs and Symptoms of Difficulty Swallowing:
- Coughing or choking during meals, drooling, food pocketing in cheeks, a wet or gurgly voice after eating, and frequent throat clearing.
What type of diet does and diabetic person need?
What Type of Diet Does a Diabetic Person Need?
- A balanced diet that controls blood sugar levels, typically low in sugar and refined carbohydrates, and high in fiber, lean proteins, and healthy fats.
Nursing assistants record all intake except?
Nursing Assistants Record All Intake Except:
- Water used to swallow medication. Fluid intake
Adulty daily intake =
Adult Daily Intake:
- Generally, an adult should consume around 2,000-2,500 milliliters (ml) of fluids per day, but specific needs can vary.
What will help increase a person’s diet?
What Will Help Increase a Person’s Diet?**
- Small, frequent meals
- Nutrient-dense foods
- Appealing food presentation
- Including favorite foods
- Social dining settings
- Nutritional supplements
What are OBRA requirements regarding meals in Long Term Care (LTC)
OBRA Requirements for Meals in Long Term Care Facilities:
- Nutritious, balanced meals
- Accommodate dietary restrictions and preferences
- Serve at least three meals daily at regular intervals
- Provide snacks between meals
- Access to a dietitian
- Create a pleasant dining environment
Know process in assisting a person to eat a meals.
-
Preparation:
- Seat the person comfortably and upright
- Wash hands and provide a napkin or clothing protector
- Ensure utensils and food are within reach
-
Assistance:
- Encourage independence but offer help as needed
- Serve small bites, ensuring the person chews and swallows safely
- Monitor for signs of choking or discomfort
