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NSG 1100 > Unit IV (Nutrition Assessment) > Flashcards

Unit IV (Nutrition Assessment) Flashcards

1
Q

Define dysphagia.

A

Difficulty swallowing.

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2
Q

Define dysphasia.

A

Difficulty speaking.

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3
Q

The patient has no appetite. What is this termed?

A

Anorexia.

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4
Q

What is another name for emesis?

A

Vomitus

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5
Q

The nurse assesses the patient to have abdominal distention, flatus, urgency, and hyperactive bowel sounds. What condition is likely present?

A

Diarrhea.

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6
Q

The nurse identifies decreased bowel sounds, abdominal distention, and decreased appetite. What condition is likely present?

A

Constipation.

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7
Q

What is the formula for Ideal Body Weight for women?

A

100 lbs for the first 5 feet, 5lbs for each additional inch. 10% above or below depending on body frame.

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8
Q

What is the formula for Ideal Body Weight for men?

A

106 lbs for the first 5 feet, 6lbs for each additional inch.10% above or below depending on body frame.

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9
Q

The nurse explains to the patient that having a high BMI places them at a higher risk for:

A

CAD, DM, HTN, CA

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10
Q

What is the normal range for BMI?

A

18.5-24.9

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11
Q

A BMI between 25-30 is considered:

A

Overweight.

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12
Q

A BMI over 30 is considered

A

High Risk

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13
Q

A patient is malnourished. What would the nurse expect to see in regards to their hair pattern?

A

Dull, brittle, loss of color, easily plucked, thin/sparse, alopecia.

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14
Q

What is the medical term for baldness?

A

Alopecia.

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15
Q

Which anthropometric study measures the subcutaneous fat stores by measuring skin fold thickness?

A

TSF- Triceps Skin Fold

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16
Q

Which anthropometric study measures skeletal mass?

A

MAC- Mid-Arm Circumference

17
Q

The patient requests information about choosing a healthy, balanced diet. What resource can the nurse provide to the patient?

A

ChooseMyPlate.gov

18
Q

Information such as food allergies, ethnic group preferences, pattern of food intake, and eating disorders would be found where? Who obtains this information?

A

Dietary History; a nutritionist/dietitian.

19
Q

What tool is used to evaluate caloric intake?

A

Food Diaries

20
Q

What tool recalls all food and beverages consumed for 24 hours?

A

24 Hour Recall

21
Q

Normal Albumin range

A

3.2-4.6g/dl

22
Q

Where is albumin produced?

A

Liver

23
Q

What is the function of albumin?

A

Maintain Fluid Balance

24
Q

What causes decreased albumin levels?

A

Malnutrition, malabsorption, liver disease

25
Q

Normal BUN (Blood Urea Nitrogen) range?

A

8-21mg/dl

26
Q

Where is Urea produced? Excreted?

A

Produced-Liver

Excreted-Kidneys

27
Q

What are the possible causes of high BUN levels?

A

Impaired kidney function (Can’t excrete)
Dehydration (Concentrated in blood)
Excessive protein intake

28
Q

What are the possible causes of low BUN levels?

A

Malnutrition

Impaired liver function (Can’t break it down)

29
Q

Normal Fasting Blood Sugar (FBS) range?

A

70-99 mg/dl

30
Q

Where does the body get glucose?

A

Dietary intake of carbohydrates, stored glycogen in liver and skeletal muscle.

31
Q

A fasting blood sugar less than 70 is termed:

A

Hypoglycemia

32
Q

A fasting blood sugar higher than 99 is termed:

A

Hyperglycemia

33
Q

Normal Non-Fasting Blood Sugar range?

A

80-120 mg/dl

34
Q

What lab value indicated how well diabetic patients are controlling their disease.

A

HgbA1C

35
Q

The patient has returned from an Upper GastroIntestinal study (UGI). What should the nurse instruct the patient to do?

A

Increase fluid intake, inform patient of stool color change.

36
Q

Following an esophagogastroduodenoscopy (EGD), what is important for the nurse to assess?

A

Gag reflex, check with tongue blade to back of throat.

NSG 1100 (22 decks)

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