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CNA Chapter 28 Nutrition > Chapter 29 > Flashcards

Chapter 29 Flashcards

1
Q

Anorexia is?

A

Loss of appetite

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2
Q

What factors affect eating & nutrition?

Name 6

A
  1. Culture & religion
  2. Personal Choice & finances
  3. Appetite & body reaction
  4. Aging
  5. Illness & disability
  6. Chewing & swallowing
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3
Q

Many GI changes occur with ____

A

Aging

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4
Q

A person has difficulty getting enough food & fluids for good nutrition & fluid balance. This is called?

Related to Dysphagia

A

Slow swallow

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5
Q

When the food enters the airway, what kind of swallow is this?

A

Unsafe swallow

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6
Q

What are the three liquid thickness in a dysphagia diet?

A
  1. Nectar
  2. Honey
  3. Pudding
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7
Q

______ is mildly thick. The liquid coats and drips off of a spoon. It can flow through a straw

A

Nectar thick

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8
Q

______ is moderately thick. Liquid flows off of a spoon like honey.

A

Honey-thick

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9
Q

If a patient can drink the liquid from a cup, what thickness is the liquid?

A

Honey-thick

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10
Q

_________ extremely thick. The liquid stays on a spoon in a soft mound. It can be sipped or served with a spoon.

A

Pudding thick

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11
Q

If the liquid can stay on a spoon in a soft mound, the thickness is?

A

Pudding thick

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12
Q

What is changed in a dysphagia diet to help ease swallowing?

A

Food thickness, texture, and liquid thickness

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13
Q

What are the two food textures for a dysphagia diet?

A
  • Mechanical Soft
  • Pureed
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14
Q

________ food is smooth, uniform texture and hold their shape on a spoon.

A

Pureed

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15
Q

______ foods are pudding-like and have no lumps

A

Pureed

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16
Q

________ foods have a moist, soft texture. Meats are chopped, blended, or ground.

A

Mechanical soft

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17
Q

What diet involved well cooked vegetables?

A

Mechanical soft diet

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18
Q

What liquid is mildly thick?

A

Nectar thick

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19
Q

What liquid is moderately thick?

A

Honey thick

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20
Q

What liquid is spoon-thick?

A

Pudding thick

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21
Q

For aspiration precautions, the person remains upright for at least __ hour after eating

A

One hour

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22
Q

For aspiration precautions what parts of the body should be supported with a pillow?

A
  • Upper back
  • Shoulders
  • Neck
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23
Q

For aspiration precautions, can a patient use a straw?

A

Follow the care plan for straw use, straw may not be allowed.

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24
Q

If a patient has dysphagia, what should you check after they are done eating?

A

Check persons mouth for pocketing

25
Q

Difficulty breathing during or after meals or snacks is a sign of?

A

aspiration

26
Q

If you observed the patient choking and coughing during their meal, what should you do? What is it a symptom of?

A
  • Report it at once
  • Aspiration
27
Q

A patient has abnormal breathing and respiratory sounds, what is this a symptom of?

A

Aspiration

28
Q

What are the four dining programs?

A
  1. Social dining
  2. Low-stimulation dining
  3. Restaurant-style dining
  4. Open dining
29
Q

To promote safety & comfort when preparing meals, what safety measures does the patient need to do before meals?

A
  1. Eliminate
  2. Oral hygiene
  3. Hand Hygiene
30
Q

When removing food from a patients mouth, what safety measures should you follow?

A
  • Use spongswabs as needed
  • Have person tip chin downward (toward the chest)
31
Q

If you cannot remove food easily from patients mouth, what should you do?

A

Call the nurse

32
Q

Cleaning a patients mouth after eating

The person tips their chin downward (toward the chest), what is the purpose of this?

A

Prevent aspiration

33
Q

Use a ______ to feed the person

A

teaspoon

34
Q

The teaspoon should be only _____ full when feeding a patient

A

1/3 full

35
Q

Visually impaired patient often recognize foods from their ______

A

aromas

36
Q

When feeding a visually impaired patient, what should you describe to the patient?

A

describe what is on the plate and what you are offering

37
Q

The numbers on a clock are used to help a ______ ______ person locate food

A

visually impaired

38
Q

T/F: You should describe foods and fluids and their place on the plate to only visually impaired patients.

A

FALSE: Also for persons who feed themselves too

39
Q

What are finger foods?

A

breads, cookies, crackers

40
Q

T/F: For a dementia patient, a plate may be easier than a bowl

A

FALSE: Bowl is easier

41
Q

What makes drinking easier for a dementia patient?

A

Use straws or cups with lids

42
Q

You should limit the number of food choices for patients who have?

A

Dementia

43
Q

T/F: Offer larger meals for dementia patients

A

FALSE: Offer several smaller meals during the day

44
Q

________ is giving nutrients into the gastro-intestinal tract through a feeding tube.

A

Enteral nutrition

45
Q

What are the two common feeding tubes?

A
  • Naso-gastric (NG) tube
  • Gastrostomy tube
46
Q

What is Gavage?

A

processing of giving tube feeding

47
Q

What can aspiration cause?

A

pneumonia & death

48
Q

Aspiration can occur when?

A
  • During insertion
  • From tubing moving out of place
  • From regurgitation
49
Q

T/F: You check the feeding tube placement

A

FALSE: Nurse does that, you NEVER do it

50
Q

To prevent aspiration & regurgitation, what position should the patient be in? How long should they be in that position after feeding?

A
  • Fowler’s or semi-fowlers position
  • 1 to 2 hours after feeding
51
Q

Every 2 hours a patient with a feeding tube receives: oral hygiene, lubricant for lips and what else?

A

Mouth rinses

52
Q

A patient with a feeding tube should receive oral hygiene and lubricant for lips every ___ hours

A

2 hours

53
Q

A patient with a feeding tube needs their nose & nostrils cleaned every ___ to ___ hours

A

4 to 8 hours

54
Q

T/F: Re-taping the feeding is needed

A

FALSE: re-taping irritates skin

55
Q

What are the two ways you can secure the feeding tube to the patients garment?

A
  1. Loop rubber band around the tube, then pin rubber band to garment
  2. Tape tube to garment
56
Q

Standing communicates being in a _______

A

hurry

57
Q

Wiping the person’s hands, face, and mouth promote?

A

Comfort & dignity

58
Q

The person must be alert enough to ____

A

Eat

59
Q

_________ is a major risk from tube feedings

A

Aspiration

CNA Chapter 28 Nutrition (6 decks)

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