Week Ten Nutrition

Question 1

Diet used with HTN risk or actual heart disease or renal disease

Answer 1

Low sodium

Omit table salt and processed foods

Question 2

Diet commonly used for surgical prep, post-op, or GI disorders

Answer 2

Clear liquid

Foods that are clear at room temp
24-36 hours only

Question 3

Foods included in clear liquid diet

Answer 3

Clear- fat free broth, coffee, tea carbonated beverages, clear fruit juices, gelatin, fruit ices, popsicles, water

Question 4

How long is a clear foods diet prescribed for

Answer 4

24-36 hours

Question 5

This diet is used with GI disturbances or inability to tolerate solid or semisold food

Answer 5

Full liquid diet

Foods that liquify at room temp
Not suitable for long term use
Can be supplimented ( ensure)

Includes: strained or blended soup, custards, refined cooked cereals, vegetable juice, vegetable puree, fruit juice, sherbet, pudding, frozen yogurt. Milk, yogurt

Question 6

Diet used for those with increased risk for stroke, heart disease, DM, lower weight, decrease cholesterol

Answer 6

Low fat/ cholesterol

Includes: less meat, with removed fat
Keep total fat inake between 20-35% of calories
Decrease saturated fats to less than 10 % of total calories

Question 7

In a low fat/ low cholesterol diet total fat intake should be between ____ and _____ % of total calories and saturated fat should be less than _____% of total daily calories

Answer 7

Total fat 20-35%

Saturated fat <10%

Question 8

Diet offered to those with difficulty chewing or swallowing

Answer 8

Soft diet

Easily chewed and easily digested
Includes: pastas casseroles, moist tender meats, canned cooked fruits and vegetables, desserts, cakes, cooked without nuts of coconut, applesauce, mashed potatoes

Question 9

Soft diet includes …..

Answer 9

Pasta, casseroles, moist tender meats. Canned cooked fruits and vegetables, desserts, cakes without nuts or coconut, applesauce, mashed potatoes

Question 10

______________ provides a basic guide for making food choices for a healthy lifestyle

Includes guidelines for balancing calories, decreasing portionaize, increasing healthy foods, increasing water consumption, decreasing fats, sodium and sugar

Answer 10

My plate

Question 11

What are my plate guidelines and recommendations

Answer 11

1) make half your plate fruits and vegetables
2) use a smaller plate
3) choose low fat dairy
4) eat more whole grains
5) eat more whole grains
6) specifies foods to eat less of: fat sugar salt
7) drink water and unsweetened drinks

Question 12

A subjective phemomenon of an unpleasant feeling in the back of the throat or stomacwhich may or may not result in vomiting

Answer 12

Definintion of nausea

Question 13

Intake of nutrients insufficient to meet metabolic needs

Answer 13

Nutrition Inbalanced, less than body requirements

Question 14

A condition in which an individual accumulates abnormal or exessive fat for age and gender

Answer 14

Overweight

Question 15

Vulnerable to abnormal or excessive fat accumulation for age and gender which may compromise heath

Answer 15

Risk for overweight

Question 16

Aversion to food, gagging sensation, increase salivating, increase in swallowing, nausea, sour taste

Answer 16

Defining characteristics of nausea

Question 17

Abnormal cramping, abdominal pain, aversion to eating, body weight20% more under ideal, capillary fragility, diarrhea, excessive hair loss, hyperactive bowel sounds, lack of food, lack of information, lack of interest in food, loss of weight with appetite food intake, misconceptions, misinformation, pale mucous membranes, perceived inability to ingest food, poor muscle tone, reported altered taste sensation

Answer 17

Defining characteristics for nutrition imbalanced, less than body requirements

Question 18

Identify the defining characteristics of overweight

Answer 18

Children ages 2 or younger semicolon weight for length percentile greater than 95th percentile

Childhood ages 2 to 18 years BMI greater than 85th percentile but less than 95th percentile

Adult BMI greater than 25 kg per meter squared

Question 19

Define nursing diagnosis risk factors for risk for overweight

Answer 19

Child BMI approaching 85th percentile, consumption of sugar sweetened beverages, disordered eating behaviors

Adult BMI approaching 25 kg per meter squared, average daily physical activity lesson recommended for gender and age

Question 20

Measures to reduce nausea

Answer 20

1) avoid movement
2) distraction
3) odor free setting
4) limit PO intake
5) small meals
6) fluids between meals
7) avoid certain foods
8) bland foods
9) low stress
10) antiemetic meds
11) relaxation
12) fresh air
13) crackers at bedside

Question 21

Identify measures to take when a patient vomits

Answer 21

1) change position
2) promotion of skin integrity
3) prevent aspiration
4) Emesis basin
5) Meds- offer PRNs
6) sips of cool fluids
7) asses urine output I & O
8) provide reassurance
9) daily weights
10) frequent oral hygiene
11) IV fluids
12) assess electrolytes
13) safety

Question 22

Describing demonstrate the nursing interventions involved in preparing the environment and prepping and or assisting a patient to meet the need for nutrition

Answer 22

1) keep a patients room free of odors
2) provide oral hygiene as needed to remove unpleasant tastes
3) maintain patient comfort
4) offer smaller more frequent meals
5) use mealtime for patient education, instruction about theraputic diets, medications, energy conservation measures, or adaptive devices to help with independent feeding

Question 23

Describe the purpose of liquid thickeners

Answer 23

Reduce risk for aspiration

Question 24

Occurs when food, fluid, or medication intended for GI Administration inadvertently enters the respiratory tract

Answer 24

Aspiration

Question 25

Provides nutrients into the GI tract if a patient is unable to swallow or take in nutrients or early yet has a functioning GI tract

Answer 25

Enteral feeding tube

Question 26

Is directly inserted into the stomach by surgery, inserted from the outside in

Answer 26

G-tube, gastrostomy tube

Question 27

Similar to G tube goes into jejunum

Answer 27

Jejunostomy tube

Question 28

Directly inserted into the stomach by surgery inserted from inside out

Answer 28

P e g tube

Question 29

Describe the care of the skin around a nasogastric tube

Answer 29

Inspect nostrils, clean nostrils with moistened tips, apply water soluble lubricant, change adhesive tape as required, frequent mouth care, gentle soap and water to maintain skin integrity

Question 30

Describe the care of skin around a G-tube

Answer 30

Apply appropriate dressing, maintain Skin Integrity, wash rounded daily with gentle soap and water, test pH of content to assure that is placed correctly

Question 31

Review the rationale for tube feeding

Answer 31

Provides nutrients into the GI tract if a patient is unable to swallow or taking nutrients or early yet has a functioning GI tract

Question 32

Assessment for patients with a feeding tube

Answer 32

Check order check for residuals, check for placement, assess nutritional status, review rights of medication administration, check patency

Question 33

We need to do to prepare before giving an enteral feeding

Answer 33

Prime the tube, flush before and after, please patient in Fowler’s, Elevate hob to 30 degrees or more, verify tube placement, check for residuals, and is she feeding, rinse bag and tubing with warm water, change bag in tubing every 24 hours

Question 34

What you need to assess after enteral feeding is finished

Answer 34

Assess patient Comfort, check for nausea, vomiting, bloating, pain, discomfort, measure residuals about 1/2 hour after finish, observe patients respiratory status, auscultate bowel sounds, inspect insertion site if patient has tube in abdominal wall

Question 35

Unexpected outcomes with enteral feeding

Answer 35

Obstruction, residual volume greater than 250 ml on two consecutive checks, litmus results come back non-acidic, two becomes displaced, nausea, vomiting, diarrhea, aspiration, patient experiences pain, skin irritation size breakdown

Question 36

What to document during enteral feeding

Answer 36

Time given, amount of fluid, residuals, record what was given, skin assessment, patient tolerance

Question 37

Identify nursing interventions which prevent aspiration

Answer 37

1) provide a 30-minute rest. Before eating and position the patient in an upright seated position in a chair or raise the head of the bed to 90°
2) have the patient Flex the head slightly to H in down position
3) feed the patients slowly, providing smaller size bites
4) allow the patient to chew thoroughly and swallow the bite before taking another
5) if they begin to cough or choke, remove the food immediately
6) add thickener to thin liquids to create a consistency of mashed potatoes or serve patient pureed Foods per SLP evaluation
7) suction Airway is needed
8) do not rush patient
9) avoid distractions
10) provide rest periods during meal as needed
11) used tongue blade to inspect patients mouth for pocketed food
12) have patient remain sitting upright for at least 30 to 60 minutes after meal

Question 38

Identify interventions for nursing diagnosis overweight

Answer 38

1) assess meaning importance of food to patient
2) encouraged to eat breakfast
3) assess Readiness to discuss weight loss
4) use a food diary
5) patient teaching / Health coaching
6) encourage exercise
7) social support

Question 39

Definition for risk for overweight

Answer 39

Vulnerable two abnormal or excessive fat accumulation for age and gender, which may compromise health