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Semester One - Nursing 111 > week six > Flashcards

week six Flashcards

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1
Q

Anorexia

A

a prolonged disorder of eating due to loss of appetite

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2
Q

Anthropometry

A

measurement and study of the human body and its parts and capacities

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3
Q

Basal Metabolic Rate (BMR)

A

the rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest. It is the rate at which the body spends energy to keep all of the life-sustaining processes going.

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4
Q

Calorie

A

unit of heat defined as the quantity of heat required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure

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5
Q

Malnutrition

A

the results in the body of poor nutrition; undernutrition, overnutrition, or any nutrient deficiency

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6
Q

MyPlate

A

Visual representation of the relative daily portions of various food groups; replaced MyPyramid in 2011.

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7
Q

Nausea

A

A subjective, unpleasant, wavelike sensation in the back of the throat, epigastrium, or the abdomen that may lead to the urge or the need to vomit

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8
Q

Negative Nitrogen Balance

A

Occurs when more nitrogen is excreted from the body than is retained from dietary protein sources. Occurs during the aging process, starvation, and extreme stress.

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9
Q

Nutrient

A

Organic and inorganic substances found in foods that are required for body functioning

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10
Q

What are the nutrient categories?

A

Carbohydrates, proteins, fats, water, vitamins, minerals

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11
Q

What are essential nutrients?

A

Must be supplied by our diet

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12
Q

What are non-essential nutrients

A

Can be made in the body

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13
Q

Calories in protein

A

4

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14
Q

Calories in carbs

A

4

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15
Q

Calories in fat

A

9

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16
Q

Calories in alcohol

A

7

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17
Q

What factors influence caloric requirement?

A

age/growth, gender, climate, activity, fever, illness, trauma, surgery

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18
Q

What are the important functions of proteins?

A

growth, repair and maintenance of body structures and tissues. Involved in the manufacture of hormones such as insulin. Act as enzymes to help bring about some chemical reactions such as digestion.

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19
Q

What is a complete protein?

A

A complete protein contains all 9 of the essential amino acids in the correct proportions to maintain tissues and support body structures. Includes most animal proteins, cheese, and eggs

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20
Q

What is an incomplete protein?

A

An incomplete protein lacks one or more of the essential amino acids. Usually vegetables.

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21
Q

What is a complementary protein?

A

Two proteins that when combined provide adequate amounts and proportions of all essential amino acids. Black beans and rice. Peanut butter and bread.

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22
Q

Nitrogen

A

The element that distinguishes proteins from lipids and carbohydrates.

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23
Q

Positive Nitrogen Balance

A

Occurs when more nitrogen is retained in the body than is excreted. This may occur in infancy, childhood, pregnancy and during lactation.

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24
Q

Nitrogen Balance

A

Studies that are helpful in determining the protein requirement of the body throughout the life cycle. Nitrogen balance occurs when the intake of nitrogen is equal to the output of nitrogen.

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25
Q

Sources of protein

A

whole grains, oatmeal, crackers, dark green and deep yellow vegetables, cottage cheese, yogurt, hard cheese, chicken, steak, dry beans, peanut butter

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26
Q

Protein deficiency problems

A

stunted growth, muscle wasting, decreased reflexes, swollen limbs and face, abnormal weight, swollen gums, cracked lips, swollen tongue, red, eyes pale and dry, brittle pale nails, patchy scaly skin, bruises, non-healing sores, mental apathy, tired

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27
Q

Stages of life when protein intake needs to be increased

A

pregnancy, breast feeding, infancy to childhood, emotional stress, physical stress, infection, higher environmental temperature

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28
Q

Carbohydrates

A

Organic compounds of carbon, hydrogen, and oxygen that are stored in the muscles and liver. CHO are also sugar compounds made by plants when they are exposed to light.

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29
Q

Functions of CHO

A

provides a quick source of energy in the form of glucose, spares break-down of protein for energy, aids in normal functioning of intestines (as CHO in fiber form), excesses of glucose stored as fast so it can later be convered to fuel if needed

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30
Q

Simple carbohydrates

A

sugars with a simple structure. One or two sugar units.

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31
Q

Monosaccharides (define)

A

one sugar unit

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32
Q

Disaccharide (define)

A

two sugar units

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33
Q

Monosaccharides

A

Glucose, Fructose, Galactose

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34
Q

Glucose

A

simple sugars

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35
Q

Fructose

A

fruit and honey

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36
Q

Galactose

A

sugar derived from digesting lactose

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37
Q

Disaccharides

A

Sucrose, Maltose, Lactose

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38
Q

Sucrose

A

table sugar

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39
Q

Maltose

A

not found naturally in foods but occurs in starch digestion

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40
Q

Lactose

A

CHO found naturally in milk

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41
Q

Complex Carbohydrates (define)

A

Composed of long chains of carbohydrates

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42
Q

Polysaccharide (define)

A

Chain of multiple molecules, many sugar units

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43
Q

Polysaccharides

A

Starch, Glycogen, Fiber

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44
Q

Complex Carbohydrates

A

Starch, Glycogen, Fiber

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45
Q

Starch

A

Major source of CHO in our diets. Rice, pasta. Non-sweet form of CHO

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46
Q

Glycogen

A

no dietary source

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47
Q

Fiber

A

Supply roughage as it can’t be digested. Not a source of energy

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48
Q

Sources of Carbohydrates

A

pasta, bread, legumes, beans, fruits

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49
Q

Fats (lipids)

A

Organic substances that are greasy and insoluble in water but are soluble in alcohol. They are composed of carbon, hydrogen and oxygen but with a higher proportion of hydrogen

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50
Q

What are fats composed of?

A

carbon, hydrogen, oxygen. higher proportion of hydrogen

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51
Q

What are carbohydrates composed of?

A

carbon, hydrogen, and oxygen.

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52
Q

What are proteins composed of?

A

carbon, hydrogen, oxygen, nitrogen

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53
Q

Proteins

A

the building blocks of the body’s tissues and organs

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54
Q

Fats

A

Lipids that are solid at room temperature

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55
Q

Oils

A

Lipids that are liquid at room temperature

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56
Q

What are the functions of fats?

A

provides energy and fuel, supports and protects internal organs, regulates body temperature, provides palatability, provides feeling of fullness

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57
Q

What are the three classifications of fats?

A

Triglycerides, phospholipids, sterols

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58
Q

Triglycerides

A

three fatty acids, may be saturated or unsaturated

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59
Q

Phospholipids

A

lipids containing phosphorus

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60
Q

Sterols

A

cholesterol. fat-like substances produced within the body and found in animal products

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61
Q

What are the three types of fats?

A

saturated fats, unsaturated fats, trans fats

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62
Q

Saturated Fats

A

saturation occurs when all 4 potential binding sites of a carbon atom are full with hydrogen atoms. Meat, poultry, full-fat products, and tropical oils

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63
Q

Unsaturated Fats

A

A fatty acid not completely filled with all of the hydrogen ions it can hold. Olive oil, peanuts, and canola oil.

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64
Q

Trans Fats

A

Fatty acids with unusual double bond structures caused by hydrogenated unsaturated oils. Baked goods.

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65
Q

Hydrogenation

A

The process of adding hydrogen a fat. This process extends the shelf life of a product. baked good, microwave popcorn.

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66
Q

Sources of fat

A

prepared foods, doughnuts, cookies, pies, avocado, coconut, yogurt, milk, cheese, shellfish, crab, untrimmed meats

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67
Q

Vitamins

A

organic compounds not manufactured by the body and are required in small amounts

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68
Q

Functions of vitamins

A

do not provide energy but necessary for metabolism of energy, vital for life, help regulate body processes such as growth and metabolism

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69
Q

Two classifications of vitamins

A

Water soluble and fat soluble

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70
Q

Water soluble

A

dissolves or disperses in water. Easily absorbed in the small intestine, excessive amounts excreted in the urine

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71
Q

Fat soluble

A

dissolves in fat, excess not excreted, rather stored, can be toxic and cause kidney damage, hair loss, double vision

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72
Q

Water soluble vitamins

A

Vitamin C, B complex vitamins, folate, choline

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73
Q

Fat soluble vitamins

A

vitamin A, D, E, K

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74
Q

B Complex Vitamins

A

B1, B2, B3, B6, folate, B12, panthothenic acid and biotin

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75
Q

What do the B Complex vitamins do?

A

functions in energy metabolism, blood cell formation, promotes normal nervous system functioning

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76
Q

Sources of B Complex vitamins

A

meat, fish, eggs, milk

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77
Q

What does vitamin C do?

A

promotes formation of connective tissues and plays a role in immune system functioning

78
Q

Sources of vitamin C

A

citrus fruits, vegetables

79
Q

What does vitamin A do?

A

involved in normal growth and development of bones and teeth, enable eyes to adapt to dim light

80
Q

Sources of vitamin A

A

liver, milk, fish, green leafy vegetables

81
Q

Sources of vitamin D

A

sunlight on skin, liver, egg yolks, fortified milk

82
Q

What does vitamin D do?

A

necessary for normal bones and development of teeth

83
Q

What does vitamin E do?

A

linked to prevention of cardiovascular disease and cancers

84
Q

Sources of vitamin E

A

leafy vegetables, whole grains, wheat germ, vegetable oils

85
Q

What does vitamin K do?

A

plays a role in normal blood clotting

86
Q

Sources of vitamin K

A

green leafy vegetables, yogurt

87
Q

Minerals

A

Inorganic elements that originate from the earth’s crust, not from plants or animals

88
Q

Function of minerals

A

play a role in structure of teeth and bones, assist in the regulation of the fluid balance of the body, involved in normal muscle relaxation and functioning

89
Q

What are the two mineral categories?

A

macro mineral (major) and micromineral (trace)

90
Q

Macromineral

A

needed in daily amounts of 100mg or more per mineral

91
Q

Examples of macrominerals

A

magnesium, phosphorus, sodium, chloride, sulfur, calcium

92
Q

Calcium function

A

provides structure to bones and teeth, stimulates muscle to contract

93
Q

Sources of calcium

A

dairy products, shellfish, sardines

94
Q

Micromineral

A

needed daily in amounts of less than 100mg

95
Q

Examples of microminerals

A

Iron, zinc, iodine, selenium, copper, manganese, fluoride, and chromium

96
Q

Function of iron

A

responsible for distribution of oxygen throughout the body

97
Q

Sources of iron

A

red meat, organ meat, chick peas, raisins, liver

98
Q

Function of iodine

A

regulates growth and development (r/t thyroid hormone)

99
Q

Sources of iodine

A

Iodized salt and seafood

100
Q

Water

A

the largest single constituent of the human body. It is the medium in which all biochemical reactions occur.

101
Q

Function of water

A

provide shape and structure to the cells, regulates body temperature, aids in digestion

102
Q

Dietican

A

designs therapeutic diets based upon individual needs, supervises meal preparation, educates, may hold advanced certification to teach clients about specific disease conditions

103
Q

Nurse’s role in nutrition

A

nutritional assessments, education, may hold advanced certifications, assists client to adhere to prescribed diet

104
Q

What is therapeutic nutrition?

A

A modified diet or special diet prescribed to promote, maintain, or restore the client to an optimal level of health

105
Q

Why would a diet modification be necessary?

A

hypertension, cardiac, renal disease, dysphagia, edentulous, obesity, trauma

106
Q

Dysphagia

A

difficulty swallowing

107
Q

Edentulous

A

toothless

108
Q

Nursing role in therapeutic nutrition

A

reinforce instructions, evaluate response, assist in planning changes, provide nursing interventions to help stimulate appetite, assist incapacitated clients, refer to various community programs

109
Q

Nursing interventions for managing nausea

A

avoid movement, distraction, odor free setting, limit oral intake, small meals, offer fluids between meals, avoid certain foods, bland foods, lower stress, anti-emetic drug, relaxation, fresh air, crackers at the bedside

110
Q

Nursing interventions for managing vomiting

A

change position, promote skin integrity, prevent aspiration, provide emesis basin, offer prn medications, sip cool liquids, assess urine output / I & O, provide reassurance, daily weights, frequent oral hygiene, IV fluids, assess electrolyte status, rest/safety

111
Q

Emesis

A

vomiting

112
Q

What are the types of modified diets?

A

low sodium, low fat, clear liquid, full liquid, soft diet

113
Q

Low Sodium Diet

A

used for those with HTN risk or actual heart and or renal disease. Omit table salt and processed foods

114
Q

Low Fat Diet

A

used to lower weight and cholesterol, for those with increase risk of stoke, heart disease and diabetes. eat less meat, remove fat from meat, keep total fat intake within 20-35% of total calories, decrease saturated fats to less than 10% of total daily calories

115
Q

Clear Liquid Diet

A

used for surgical prep, post-op period, or with GI disorders. Foods that are clear at room temperature, requires minimal digestions and leaves minimal residue, inadequate in calories in nutrients, short term use only (24-36 hours), includes tea, clear juice, ginger ale, water, popsicles.

116
Q

How long may a clear liquid diet be used?

A

Short term. 24-36 hours

117
Q

What are appropriate examples of foods for a clear liquid diet?

A

tea, clear juice, ginger ale, water, popsicles

118
Q

Full Liquid Diet

A

Used with GI disturbance or inability to tolerate solid/semisolid foods. liquids or foods that liquefy at room temperature. not suitable for long term use, can be supplemented with ensure. yogurt, ice cream, vegetable juice, pudding, custard

119
Q

What are appropriate examples of foods for a full liquid diet?

A

milk, yogurt, ice cream, vegetable juice, pudding, custard

120
Q

Soft Diet

A

those with difficulty chewing or swallowing. lower fiber, easily chewed and digested. mashed potatoes, applesauce, and bread pudding

121
Q

What are appropriate examples of foods for a soft diet?

A

potatoes, applesauce, and bread pudding

122
Q

What is important to remember about a soft diet?

A

Low in fiber. May cause constipation.

123
Q

What are factors that influence a person’s eating patterns?

A

development, ethnicity/culture, personal beliefs, lifestyle, health, psychological factors, gender, food beliefs, religious beliefs, medications, alcohol, personal preferences, age, economics, advertising

124
Q

What are examples of anthopometric data?

A

height, weight, ideal body weight, usual body weight, tricep skin-fold measurement, body mass index

125
Q

What are the components of a nutritional assessment?

A

anthropometric data, biochemical data, dietary/health history, clinical data

126
Q

Biochemical data

A

Lab tests used to provide objective information

127
Q

Examples of biochemical data

A

hemoglobin, electrolytes, total lymphocyte count, urine specific gravity, serum transferrin level, serum albumin, serum pre-albumin level

128
Q

If the total lymphocyte count is low, than protein is?

A

low

129
Q

What does serum transferrin do?

A

binds and transfers iron

130
Q

Examples of dietary/health history

A

gender, age, weigh changes, problems related to eating, living arrangements, difficulty with food prep, culture, education, appetite changes, activity level, medical history, 24 hour food recall, food diary

131
Q

Examples of clinical data

A

assessment of skin, eyes, hair, nails, mucous membranes, activity level

132
Q

Albumin

A

a blood test used to assess protein levels in the body

133
Q

Normal albumin level

A

3.5-5.0 gm/dl

134
Q

Prealbumin

A

a blood test to assess protein levels in the body but it is more sensitive than the albumin test because of its short half-life. It is more expensive.

135
Q

Normal prealbumin level

A

17-40 mg/dl

136
Q

Underweight

A

not eating enough food to take in all of the necessary essential nutrients

137
Q

Underweight criteria

A

15-20% below weigh standards or BMI is 19 or lower

138
Q

Overweight criteria

A

BMI between 25 and 29.9

139
Q

Obese criteria

A

BMI over 30

140
Q

Vegetarian

A

loosely defined as the abstinence from animal products

141
Q

Ovolacto

A

eats dairy and eggs

142
Q

Lacto

A

eats dairy

143
Q

Ovo

A

eats eggs

144
Q

Vegan

A

does not eat meat, fish, poultry, dairy, or eggs

145
Q

Reasons for vegetarian diet

A

health, religion, ethical, ecological, financial

146
Q

Fad Diets

A

Widespread but short-lived interest or practice of a specific diet followed with considerable zeal

147
Q

Examples of fad diets

A

grapefruit diet, atkins diet, south beach diet, zone diet

148
Q

% Daily Value

A

The % of nutrients that one serving contributes to a 2,000 calorie diet

149
Q

Three basic messages of US dietary guidelines

A

aim for fitness, build a healthy base, choose sensibly

150
Q

MyPlate guidelines

A

half of your plate fruits and vegetables, half of your grains whole, fat-free or low-fat milk, vary your protein choices, cut back on sodium and empty calories from solid fats and added sugars, enjoy food but eat less, be physically active your way

151
Q

Defining characteristics of Nausea

A

aversion to food, gagging sensation, increased salivation, increased swallowing, report of nausea, sour taste in mouth

152
Q

Define Nutrition imbalanced, less than body requirements

A

Intake of nutrients insufficient to meet metabolic needs

153
Q

Defining characteristics of Nutrition imbalanced, less than body requirements

A

abdominal cramping, abdominal pain aversion to eating, body weight 20% or more under ideal, capillary fragility, diarrhea, excessive loss of hair, hyperactive bowel sounds, lack of food, lack of information, lack of interest in food, loss of weight with adequate food intake, misconceptions, misinformation, pale mucous membranes, perceived inability to ingest food, poor muscle tone, reported altered taste sensation, reported food intake less than RDA, satiety immediately after ingesting food, sore buccal cavity, steatorrhea, weakness of muscles required for swallowing or mastication

154
Q

Define Nutrition imbalanced, more than body reqirements

A

Intake of nutrients that exceeds metabolic needs

155
Q

Defining characteristics of Nutrition imbalanced, more than body requirements

A

concentrating food intake at the end of the day, dysfunctional eating pattern, eating in response to external cues, eating in response to internal cues other than hunger, sedentary activity level, triceps skin fold >25mm in women and >15mm in men, weight 20% over ideal for height and frame

156
Q

Define Nutrition imbalanced, risk for more than body requirements

A

At risk for intake of nutrients that exceeds metabolic needs

157
Q

Risk factors for Nutrition imbalanced, risk for more than body requirements

A

concentrating food at the end of the day, dysfunctional eating patterns, eating in response to external cues, higher baseline weight at the beginning of each pregnancy, observed use of food as comfort measure, observed use of food as reward, pairing foods with other activities, parental obesity, rapid transition across growth percentiles in children, reported use of solid food as major food source before 5 months of age

158
Q

Gauge

A

Diameter of the shaft of the needle. The gauge varies from #18-#30. The larger the gauge number, the smaller the diameter of the shaft.

159
Q

Vial

A

a small bottle that contains a drug (especially a sealed sterile container for injection by needle)

160
Q

Which is a thicker needle, #18 or #30?

A

18

161
Q

Ampule

A

a small glass container for individual doses of liquid medications

162
Q

More than 1 ml syringe

A

Tenths. Never trailing 0.

163
Q

Less than 1 ml syringe

A

Hundredths. Never trailing 0.

164
Q

What factors should be considered when selecting needle length and gauge when giving an injection?

A

client muscle development (condition and size), client weight (thin, obese), type of injection ordered, amount of adipose tissue, age of client, viscosity of medication (thicker med - smaller gauge # needle aka bigger needle), type of medication (insulin needs insulin needle and syringe

165
Q

Maximum amount of solution that can be administered into one subcutaneous site on an adult

A

2 mL

166
Q

Needle size for subcut injection

A

Need gauge #25-#30, Needle Length 1/2-5/8

167
Q

Subcutaneous: Pinch or Flatten?

A

Pinch

168
Q

Appropriate locations for an I.M. injection?

A

deltoid, dorsogluteal, vastus lateralis, ventrogluteal

169
Q

Maximum amount of a solution that can be administered into one intramuscular site on an adult

A

3 mL

170
Q

Maximum of solution that can be administered into an adult deltoid injection site

A

2 mL

171
Q

Needle size for an I.M. injection

A

Needle Gauge #21-#23, Needle Length 1-1.5 inches

172
Q

Preferred Pediatric IM sites?

A

vastus lateralis and ventrogluteal sites. Vastus lateralis is most used.

173
Q

Hub of needle

A

Attaches to the syringe.

174
Q

Barrel of syringe

A

part hold medication and has markings

175
Q

Tip of syringe

A

Provides connecting site for the needle.

176
Q

Plunger of syringe

A

Used to pull or push medication into or out of the barrel.

177
Q

Bevel of needle

A

The angle of the needle on the tip

178
Q

Shaft of needle

A

Long cylindrical portion

179
Q

Lumen of needle

A

gauge, where the medication comes out

180
Q

Parts of needle that must be kept sterile

A

all of it

181
Q

Parts of syringe that must be kept sterile

A

tip, inside of barrel, shaft of plunger

182
Q

Deltoid Site Landmarks

A

Acromial process, deltoid muscle, scapula, humerus, deep brachial artery, radial nerve

183
Q

Vastis lateralis Site Landmarks

A

Femoral artery, greater trochanter of femur, vastus lateralis

184
Q

Ventrogluteal Site Landmarks

A

Anterior superior iliac spine, iliac crest, gluteus medius, greater trochanter

185
Q

Dorsogluteal Site Landmarks

A

posterior superior iliac spine, gluteus maximus, greater trochanter of femur, sciatic nerve

186
Q

Dorsogluteal Site

A

position client in the prone position with toes pointed inward or side-lying position with upper knee flexed and upper leg in front of lower leg, palpate the posterior superior iliac spine, then draw an imaginary line to the greater trochanter of the femur, the injection site is lateral and superior to this line, it is located in the upper, outer area of the buttock

187
Q

Ventrogluteal Site

A

client can be positioned on the back, prone, or side-lying position with knee and hip flexed but the side-lying position is the most common, place your heel of hand over the greater trochanter with fingers pointing towards client’s head and thumb facing client’s groin (right hand on client’s left hip or left hand on client’s right hip), put your index finger on the anterior superior iliac spine and stretch your middle finger dorsally palpating iliac crest and pressing below it, your fingers form a V and the injection is given in it’s center

188
Q

Vastis lateralis site

A

Thigh should be relaxed and client in side lying or sitting position, palpate the knee and greater trochanter of femur, client’s toes should be pointed inward, located site by placing 1 hand width below the great trochanter, 1 hand width above the knee, the middle area between the hands at the anterior lateral aspect of the thigh is the site

189
Q

Deltoid Site

A

arm should be relaxed at the side of the body, palpate the lower edge of the acromion process, with the other hand find the lateral aspect of the arm which is in line with the axilla, form an upside down triangle between these points for the injection site

190
Q

What are the reasons why a nurse should rotate injection sites on a client that receives multiple injections?

A

minimize tissue damage, aid absorption, avoid discomfort, minimize tissue irritation

191
Q

What can a nurse do to minimize discomfort of injections?

A

Select a needle of largest gauge number that is appropriate. select needle of correct length. be sure needle is free of medication that might irritate the tissue. inject medication into relaxed muscle. do not inject areas that feel hard on palpation or tender to client. insert the needle with a dart-like motion without hesitation, remove it quickly at the same angle. do not inject more solution than is recommended for the site. inject the medication slowly. massage the area after injecting unless contraindicated. allow the fearful client to talk about their fears. rotate sites. use z track from IMs. Distract the client before giving the injection. stabilize the syringe after inserting needle, hold syringe steady. allow alcohol to dry before inserting needle

192
Q

Actions to take in the event of a needlestick injury

A

clean: clean wound immediately, complete incident report. contaminated: follow agency policy. mcc policy

Semester One - Nursing 111 (15 decks)

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