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Physiology Flashcards

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1
Q

Barium enema

A
  • before procedure give enemas
  • clear liquid diet the night before procedure
  • NPO 8hrs before the test
  • after: administer fluids, laxatives, or suppositories to expel barium
  • teach:expect constipation and clay colored stools
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2
Q

Paracentesis

A
  • before procedure client must void
  • check wt
  • check abdominal girth BID
  • post: monitor I&O, abdominal girth, blood in urine?
  • increase HOB 45-60degrees to allow fluid to pool; position spine with HOB slightly elevated for withdrawal
  • max fluid withdrawal 4-5L
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3
Q

Foods high in Sodium

A 
Celery 
Processed Foods
Condiments
Canned Foods
Smoked Meats
Tomato Juice
Pickles
Butter
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4
Q

Which clients do you increase salty snacks with?

A 
(ABCL)
Addison's Disease
Burns 
Cystic Fibrosis 
Lithium therapy
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5
Q

Foods high in calcium

A 
dairy products
green leafy vegetables
kale
broccoli 
fish (canned with bones-sardines) 
oranges
raisins 
nuts
sesame seeds
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6
Q

With calcium, which vitamin do you take to help increase absorption?

A

Vitamin D (sunlight, cod liver oil,eggs, milk, fatty fish)

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7
Q

Foods high in potassium (k+)

A 
apricots
melons
citrus fruits
potato 
spinach
raisins (dried fruits)
raw vegetables
nuts 
bananas
grains 
kiwi
figs
avocado
pumpkin
peas
cranberries
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8
Q

Foods high in iron

A 
green leafy vegetables
organ meats
tofu
poultry
fish
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9
Q

Which vitamin do you take with iron to increase absorption?

A

Vitamin C

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10
Q

Lacto-ovo

A

dairy

eggs

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11
Q

Lacrosse-vegetarian

A

dairy

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12
Q

Ovo-vegan

A

eggs

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13
Q

Prego-vegan

A

dairy

only fish

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14
Q

Partial/semi vegetarian

A

dairy
eggs
avoid selected meats

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15
Q

Carbohydrate is the major source of ?

A

food energy

-grains, nuts, fruits

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16
Q

Protein is needed for?

A

tissue building

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17
Q

Protein can be found in?

A 
meat
chicken
beans
tofu
legumes
eggs
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18
Q

Fat is used for?

A

Insulation
energy
to carry fat soluble vitamins

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19
Q

What are the fat soluble vitamins?

A

A,D,E,K (water soluble: B&C)

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20
Q

Which foods are fat found in?

A 
egg yolk
liver
butter
cheese
margarine
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21
Q

In what clients do you decrease fat?

A

clients with cardiovascular and cardiac disease

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22
Q

CHO(carbohydrate)

A

4kcal/gm

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23
Q

Protein

A

4kcal/gm

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24
Q

Fat

A

9kcal/gm

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25
Q

Vitamins

A

necessary for normal cellular functions of the body

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26
Q

B1=Thiamine

A

given to alcoholics and to prevent beriberi (s/s waking difficulties, paresthesias of hands, loss of muscle function)

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27
Q

B1 can be found in?

A 
grains
meat
fish 
nuts 
legumes
28
Q

B3= Niacin

A

given to decrease cholesterol and triglycerides.

29
Q

B3 deficiency causes?

A

pellagra (s/s diarrhea, dermatitis, dementia, death)

30
Q

B3 are found in?

A 
mushrooms
tuna
chicken breast
asparagus
halibut
salmon
31
Q

B6= Pyridoxine

A

Increase with INH (isoniazid) to decrease peripheral neuropathy

32
Q

B6 is found where?

A

meat
fish
potatoes
vegetables

33
Q

B9= Folic acid

A

given pre-natally to prevent neural tube defects

34
Q

B9 are found in?

A

organ meats
green leafy vegetables
fish
poultry

35
Q

B12= Cyanocobalamin

A

needed for normal neurological function

36
Q

Deficiency of B12 causes?

A

pernicious anemia

37
Q

B12 is found in ?

A 
Brewer's yeast
citrus fruit 
dried beans
green leafy vegetables
nuts
organ meat
38
Q

Vitamin A is good for?

A

mucous membranes and night vision

39
Q

Vitamin A deficiency causes?

A

night blindness
hair loss
toxicity=liver damage & CNS effects

40
Q

What is necessary for absorption with vitamin A?

A

bile

41
Q

Vitamin A is found in?

A

fish
liver
egg yolk
yellow and dark green vegetables

42
Q

Vitamin C is necessary for?

A
  • synthesis of collagen and neurotransmitters

- assists with wound healing

43
Q

Vitamin C deficiency causes?

A

Scurvy (irritability, bleeding gums, leg pain)

44
Q

Vitamin C is found in?

A

citrus fruits
green leafy vegetables
strawberries
peppers

45
Q

Vitamin E is required for?

A

The proper function of many organs in the body. It is also an antioxidant.

46
Q

What is the s/s of a vitamin e overdose?

A 
nausea 
stomach pain
diarrhea 
headache
fatigue 
blurred vision
47
Q

What type of foods are vitamin e found in?

A 
sunflower seeds
almonds
olives
papaya 
dark green vegetables 
whole grains
48
Q

what is vitamin k necessary for?

A

clotting

49
Q

Where is vitamin k found in?

A

green vegetables
cabbage
liver
organ meats

50
Q

omega 3 fatty acids are good for?

A 
cardiovascular health 
diabetes mellitus 
immune function 
joint health (inflammation) 
cancer 
cognitive and behavioral function
51
Q

omega 3 fatty acids can be found?

A 
salmon
herring
mackerel 
anchovies
sardines
tuna 
halibut 
plant
nut oil
52
Q

Diet modification:

PROGRESSION

A

clear liquid-full liquid-soft-regular

53
Q

Diet modification:

BLAND DIET

A
  • helps to heal gastric mucosa

- decrease spices

54
Q

Diet modification:

LOW RESIDUE

A
  • used after bowel surgery, prior to bowel exam, for internal radiation
  • AVOID nuts, seeds (strawberries), milk, foods high fiber (grains)
  • Crohn’s disease
55
Q

Tube feeding

A
  • place pt in semi fowler position
  • measure tip of nose, to tip of the earlobe to the zyphoid process
  • assess for placement every 4hrs: insert 5-10ml of air while listening for air over the stomach, withdrawal fluid to check ph-4 or less indicated gastric contents. Values greater than 6 indicates intestinal contents (fluid must be replaced)
  • residuals greater than 150ml should be reported
  • X-raymost definitive method to determine placement
56
Q

PPN: Peripheral Parenteral Nutrition

A

Temporary Supplement (4-7 days)

57
Q

What vein is used in PPN?

A

Peripheral: peripheral vein is used

58
Q

TPN: Total Parenteral Nutrition

A
  • Finger sticks Q6hts-prone to hyperglycemia
  • Never stop abruptly/taper may cause hypoglycemia
  • piggy back with LIPIDS only
  • Change tubing daily, USE A FILTER
  • change dressing every OTHER day using STERILE TECHNIQUE
  • If TPN unavailable unavailable administer Dextrose 10% until available
59
Q

What line is TPN used for and how long?

A

Central line- long term/ jugular- less than 4 weeks

60
Q

Celiac Disease

A
  • Formally called (Spruce)
  • Avoid foods containing GLUTEN
  • Avoid BARLEY, RYE, OAT, WHEAT (BROW)
  • Can have rice, corn, soy flour, pistachios
  • HIGH protein, HIGH calorie diet
61
Q

PKU: Phenylketonuria

A
  • Avoid phenylalanine (amino acid that cannot be metabolized)
  • Avoid artificial sweeteners, bread, meat, fish, poultry,cheese, nuts, eggs, legumes
  • Guthrie test performed via heel stick. If done earlier than 24-48 hrs, test must be repeated in 7-14 days
  • For infants- lofenolac formula is used (Low protein, Low amino acids)
  • Can cause brain damage/mental retardation
62
Q

Low Purine Diet (Gout: Increase Uric Acid)

A
  • Avoid organ meat, shellfish, lobster, peas, beans, nuts, oatmeal, wheat, sardines, anchovies, alcohol, mushrooms
  • Eggs and chocolate are OK- encourage fluids -2-3 L /day
  • Beneficial foods: blackberries, tofu, soybeans, salmon
63
Q

Colchicine-Cylorus

A

May decrease Vitamin B12 absorption, diarrhea- use during acute exacerbation

64
Q

Allopurinal-Zyloprim

A

Bone marrow depression, arthralgia

65
Q

Probenecid- Benemid

A

nausea
rash
constipation

66
Q

Safety-Fire Safety

A 
RACE
Rescue/remove those in immediate danger
Alarm others by activating the fire alarm 
Confine the fire
Extinguish the fire if small or evacuate
67
Q

To use a fire extinguisher

A 
PASS
Pull the pin
Aim low at the base of the fire
Squeeze the handle. Stand approximately 10 ft from fire 
Sweep the hose side to side

nclex (4 decks)

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