Week Ten Nutrition Flashcards
Diet used with HTN risk or actual heart disease or renal disease
Low sodium
Omit table salt and processed foods
Diet commonly used for surgical prep, post-op, or GI disorders
Clear liquid
Foods that are clear at room temp
24-36 hours only
Foods included in clear liquid diet
Clear- fat free broth, coffee, tea carbonated beverages, clear fruit juices, gelatin, fruit ices, popsicles, water
How long is a clear foods diet prescribed for
24-36 hours
This diet is used with GI disturbances or inability to tolerate solid or semisold food
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
Diet used for those with increased risk for stroke, heart disease, DM, lower weight, decrease cholesterol
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
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
Total fat 20-35%
Saturated fat <10%
Diet offered to those with difficulty chewing or swallowing
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
Soft diet includes …..
Pasta, casseroles, moist tender meats. Canned cooked fruits and vegetables, desserts, cakes without nuts or coconut, applesauce, mashed potatoes
______________ 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
My plate
What are my plate guidelines and recommendations
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
A subjective phemomenon of an unpleasant feeling in the back of the throat or stomacwhich may or may not result in vomiting
Definintion of nausea
Intake of nutrients insufficient to meet metabolic needs
Nutrition Inbalanced, less than body requirements
A condition in which an individual accumulates abnormal or exessive fat for age and gender
Overweight
Vulnerable to abnormal or excessive fat accumulation for age and gender which may compromise heath
Risk for overweight
Aversion to food, gagging sensation, increase salivating, increase in swallowing, nausea, sour taste
Defining characteristics of nausea
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
Defining characteristics for nutrition imbalanced, less than body requirements
Identify the defining characteristics of overweight
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
Define nursing diagnosis risk factors for risk for overweight
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
Measures to reduce nausea
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
Identify measures to take when a patient vomits
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
Describing demonstrate the nursing interventions involved in preparing the environment and prepping and or assisting a patient to meet the need for nutrition
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
Describe the purpose of liquid thickeners
Reduce risk for aspiration
Occurs when food, fluid, or medication intended for GI Administration inadvertently enters the respiratory tract
Aspiration
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
Enteral feeding tube
Is directly inserted into the stomach by surgery, inserted from the outside in
G-tube, gastrostomy tube
Similar to G tube goes into jejunum
Jejunostomy tube
Directly inserted into the stomach by surgery inserted from inside out
P e g tube
Describe the care of the skin around a nasogastric tube
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
Describe the care of skin around a G-tube
Apply appropriate dressing, maintain Skin Integrity, wash rounded daily with gentle soap and water, test pH of content to assure that is placed correctly
Review the rationale for tube feeding
Provides nutrients into the GI tract if a patient is unable to swallow or taking nutrients or early yet has a functioning GI tract
Assessment for patients with a feeding tube
Check order check for residuals, check for placement, assess nutritional status, review rights of medication administration, check patency
We need to do to prepare before giving an enteral feeding
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
What you need to assess after enteral feeding is finished
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
Unexpected outcomes with enteral feeding
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
What to document during enteral feeding
Time given, amount of fluid, residuals, record what was given, skin assessment, patient tolerance
Identify nursing interventions which prevent aspiration
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
Identify interventions for nursing diagnosis overweight
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
Definition for risk for overweight
Vulnerable two abnormal or excessive fat accumulation for age and gender, which may compromise health
