Unit 8 Flashcards

1
Q

 Nutrition is the process in which uses

A
  • food for growth
  • repair of tissues
  • maintenance of health
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2
Q

Carbs are used to provide…

A
  • provide heat and energy
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3
Q

1 oz equals 30 cc
- 2 oz of coffee, 2 oz of juice, 3 oz of water = how many cc?

A

210 cc

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4
Q

Normal changes of the digestive system related to an aging person, includes

A
  • less efficient chewing
  • swallowing less effieciently
  • efficient digestion increases the risk of constipation
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5
Q

Signs of good nutrition

A
  • healthy sleep patterns
  • appropriate appetite
  • regular elimination habits
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6
Q

Things on a clear liquid diet, include?

A
  • jello
  • water
  • broth
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7
Q

When caring for a resident with an alternative nutrition, make sure to check

A

that the head of bed is elevated, if getting nasogastric feedings

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8
Q

Examples of essential nutrients

A
  • vitamins
  • fats
  • proteins
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9
Q

As an NAR its your responsibility to check…

A
  • check resident identification when delivering a food tray
  • check it’s the correct menu card and report any problems with meal to supervisor
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10
Q

Nasogastric is what?

A

A tube that goes through the nose to the stomach

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11
Q

Foods NOT included in a low sodium diet

A
  • ham and bacon
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12
Q

Factors affecting nutritional needs of a resident

A
  • sensory loss
  • fatigue level
  • decreased in taste
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13
Q

Examples of therapeutic diets

A
  • low cholesterol diet
  • low sodium diet
  • diabetic diet
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14
Q

Some symptoms of hypoglycemia

A
  • sweating
  • confusion
  • low blood sugar
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15
Q

What should NAR do to prevent dehydration of resident

A
  • Offer fluids frequently while they’re awake
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16
Q

If you have a resident that wakes up at night hungry what do you do?

A

Check their diet before offering nourishment

17
Q

You gave a resident a wrong diet, what do you do?

A

Report error to the nurse

18
Q

You have a resident who’s incontinent of urine right before meal?

A

Clean them up and proceed to meal

19
Q

What factor can affect individuals choice of food and eating habits

A
  • economics
  • culture
  • individual taste