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Practical Nursing 101 > Unit VIII > Flashcards

Unit VIII Flashcards

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1
Q

Dietary Sources of potassium

A
  • artichoke
  • avocados
  • bananas
  • cantaloupe
  • cassava
  • dried fruits
  • grapefruit
  • honey dew
  • jack fruit
  • kiwi
  • kohlrabi
  • lima beans
  • mango
  • meats
  • milk
  • dried peas and beans
  • nuts
  • oranges/orange juice
  • papaya
  • peaches
  • pears
  • plantains
  • pomegranate
  • potatoes (white and sweet)
  • prunes/prune juice
  • pumpkin
  • rhubarb
  • salt substitute
  • spinach
  • sunflower seeds
  • Swiss chard
  • tomatoes/tomato juice
  • vegetable juice
  • winter squash
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2
Q

Dietary Sources of Sodium

A
  • baking mixes (pancakes, muffins)
  • barbecue sauce
  • buttermilk
  • butter/margarine
  • canned chili
  • canned seafood
  • canned soups
  • canned spaghetti sauce
  • cured meats
  • dry onion soup mix
  • “fast” foods
  • frozen dinners
  • macaroni and cheese
  • microwave dinners
  • Parmesan cheese
  • pickles
  • potato salad
  • pretzels, potato chips
  • salad dressings (prepared)
  • salt
  • sauerkraut
  • tomato ketchup
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3
Q

People who are more at risk for dehydration

A 
Elderly
Infants
Pt's with an ileostomy
Pt's with diabeties
Pt's on diuretic therapy
Pt's on long term NPO
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4
Q

Symptoms that put someone at risk for dehydration

A 
Fever
diarrhea
Draining fistula or abscess
Hemorrhage
Profuse diaphoresis
Systeic infection
Vomiting
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5
Q

Normal lab values

A 
My Pretty Kitty Can Climb Nicely
Mg-1.6-2.2
Phos-2.5-4.5
K-3.5-5.3
Ca-8.2-10.2
Cl-97-107
Na-135-145
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6
Q

Normal ABG

A

PaCO2: 35-45
pH: 7.35-7.45
Bicarb (HCO3): 22-26

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7
Q

Normal Mg value:

A

1.6-2.2

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8
Q

Normal Phos Value:

A

2.5-4.5

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9
Q

Normal K value:

A

3.5-5.3

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10
Q

Normal Ca value:

A

8.2-10.2

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11
Q

Normal Na value:

A

135-145

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12
Q

Normal Cl value:

A

97-107

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13
Q

normal PaCO2 value:

A

35-45

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14
Q

Normal pH:

A

7.35-7.45

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15
Q

Normal Bicarb value (HCO3):

A

22-26

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16
Q

Factors that majorly affect acid pase balance:

A

If pt has a respiratory problem such as CPOD or Kidney problem

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17
Q

Patients who may need to be on fluid restrictions:

A

CHF
Renal failure or dialysis
Fluid retention/Hypervolemia
Hyponatremia

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18
Q

Considerations for patients on fluid restrictions:

A

Fluid must be monitored very closley.
It is very important that all members of the care team are aware of restrictions. Signage is very important
To assist in compliance, plan fluid spacing with the client
Remeber to incude all fluids ingested. Including the ones with meds

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19
Q

Maintaining fluid volume status for the elderly:

A

Fluid intake sheet
Urine specific gravity
Monitor for dry furroxed tonuge, mucous membranes, sunken eyes, confusion, and upper body muscle weakness
Regular bedridden elderly pt’s should be offered fluids regularly
Owing to the observation that medication time can be an important source of fluids, fluids should be encouraged at this time,

20
Q

Why are eldery more at risk for FVD?

A
  • baking mixes (pancakes, muffins)
  • barbecue sauce
  • buttermilk
  • butter/margarine
  • canned chili
  • canned seafood
  • canned soups
  • canned spaghetti sauce
  • cured meats
  • dry onion soup mix
  • “fast” foods
  • frozen dinners
  • macaroni and cheese
  • microwave dinners
  • Parmesan cheese
  • pickles
  • potato salad
  • pretzels, potato chips
  • salad dressings (prepared)
  • salt
  • sauerkraut
  • tomato ketchup
21
Q

Why are infants more at risk for FVD?

A

lose more fluid through skin, larger body surface area compared to their body weight, kidneys are not fully developed

22
Q

S/S of FVD or Hypovolemia

A

 Excessive thirst, dark urine, confusion, dizziness, fatuige, sticky or dry mucous membranes, skin tenting (poor turgor) Eyes appear sunken

23
Q

S/S of FVO or Hypervolemia

A

Edema, rales or ceackles in the lungs, puffiness, CHF, Pulmonary edema, BP increases

24
Q

Lasix

A

Is not potassium sparing

It is a diuretic therefore it can cause dehydration and hypokalemia

25
Q

Functions of water in the body

A

o Acts as a vehicle for transportation of substances
o Aids in heat regularion; though heating and evaporation
o Assists in maintaining pH balance
o Serves as a medium for enzyme action of digestion

26
Q

Hypertonic solution

A

Cell is surrounded by water that has a greater concentration of solute causing the cell to shrivel or shrink

27
Q

Hypotonic solution

A

Cell is surrounded by a solution that has less solute than the cell has causing it to expand

28
Q

Isotonic

A

Cells are surrounded by a concentration that has the same concentration as the cell

29
Q

Osmosis

A

Moves molecules from an area of low concentratio to High

Through a semipermiable membrane

30
Q

Diffusion

A

Moves from an area of low concentration to high concentration
Equalization

31
Q

Intracellular

A

within the cell
2/3 of our total body water
High in K

32
Q

Extracellular Fluid

A

Outside of cells
1/3 of total body water
High in Na
Transports fluid, water, oxygen, and waste

33
Q

Intravascular

A

Within the blood vessels

34
Q

Interstitial fluid

A

In the space surrounding the cells

High in Na

35
Q

Transcellular fluid

A

In body cavities and secretions

36
Q

Where does most of the nutrition absorption occur?

A

Small intestine

37
Q

Hypoxemia

A

Blood oxygen is low

38
Q

Hypoxia

A

Deficiecy of oxygen supply to the body

39
Q

Acid is a substance that

A

releases Hydrogen ions

40
Q

Base is a substance that

A

Takes up Hydrogen ions

41
Q

Most important base in the body is

A

Bicarb

42
Q

At what pH does death occur

A

6.8-7.8

43
Q

A low pH is

A

Acidic

44
Q

A high pH is

A

Basic or Alkaline

45
Q

The body generates Carbonic acid into what?

A

CO2 AND HO2

46
Q

How is carbonic acid released from the body?

A

Exhaling

47
Q

How is metabolic acid excreted from the body?

A

Kidneys

Practical Nursing 101 (10 decks)

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