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CNA Chapter 28 Nutrition > Chapter 28 Nutrition > Flashcards

Chapter 28 Nutrition Flashcards

Explain the purpose of MyPlate, describe functions and sources of nutrients, how to assist with measuring food intake, and describe special diets and between-meal snacks

1
Q

What is a Clear Liquid Diet?

A

Food liquids at room temperature and clear or able to see through; non-irritating; non-gas forming; leave a small amount of residue

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2
Q

What is a Full Liquid Diet?

A

Food liquids at room temperature

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3
Q

A patient needs a GI exam done, what type of diet should they follow to prepare for the examination?

A

Clear liquid

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4
Q

Patients who may have an acute illness, infection, nausea, and vomiting would benefit from what type of diet?

A

Clear liquid

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5
Q

A patient just had abdominal surgery, what diet may be prescribed?

A

Clear liquid

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6
Q

What is the “Use” of a clear liquid diet?

A

After surgery; for acute illness, infection, nausea, and vomiting; and to prepare for GI exam

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7
Q

A patient is progressing well on a clear liquid diet, the patient can now advance to what kind of diet?

A

Full liquid

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8
Q

T/F: A patient on a clear liquid diet can have water, tea, coffee, fruit juices without pulp, vegetable juices, and milk.

A

FALSE: Clear liquid diet does not include vegetable juice and milk

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9
Q

T/F: A clear liquid diet provides more flavor and nutrition compared to a full liquid diet.

A

FALSE: Full liquid diet has more carbohydrates, is more protein pact, and vitamins.

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10
Q

What liquids should you avoid on a clear liquid diet?

A

Liquids with red coloring

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11
Q

A patient is on a full liquid diet, they are allowed to consume: custards, eggnog, strained soups, strained fruit and vegetable juices and what else?

A

Milk and milk-shakes; cooked cereals; plain ice cream and sherbet; plain pudding; yogurt

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12
Q

A patient is on a full liquid diet, they are allowed to consume milk and milk-shakes; cooked cereals; plain ice cream and sherbet; plain pudding; yogurt, and what else?

A

Custards, eggnog, strained soups, strained fruit and vegetable juices

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13
Q

A patient is on a full-liquid diet, what foods are allowed?

A

Foods on the clear-liquid diet; custard; eggnog; strained soups; strained fruit and vegetable juices; milk and milk-shakes; cooked cereals; plain ice cream and sherbet; plain pudding; yogurt

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14
Q

A patient is unable to chew, swallow, or digest solid foods, what diet would be best?

A

Clear liquid and full liquid diet

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15
Q

What is the Use of a Full liquid Diet?

A

Advance from clear-liquid diet after surgery; for stomach irritation, fever, nausea, and vomiting; for persons unable to chew, swallow, or digest solid foods

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16
Q

A patient has stomach irritation, fever, nausea, and vomiting, and they are unable to chew or swallow solid foods, what diet are they on?

A

Clear liquid diet and full liquid diet

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17
Q

What is a Mechanical soft diet?

A

Semi-solid foods that are easily digested

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18
Q

What is the Use of a mechanical soft diet?

A

Advance from full-liquid diet; chewing problems, GI disorders, and infections

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19
Q

What is a fiber- and residue-restricted diet?

A

Foods that leave a small amount of residue in the colon

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20
Q

A patient has a disease in their colon and has diarrhea, what diet are they on?

A

Fiber and residue restricted diet

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21
Q

A patient is on a Fiber and Residue restricted diet, the foods allowed are: Coffee, tea, milk, carbonated drinks, strained fruit and vegetable juices; refined bread and crackers; creamed and refined cereal. What other foods are allowed?

A

Rice; cottage and cream cheese; eggs (not fried); plain puddings and cakes; gelatin; custard; sherbet and ice cream; canned or cooked fruit without skin or seeds; potatoes (not fried); strained cooked vegetables; plain pasta

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22
Q

A patient is on a Fiber and Residue restricted diet, the foods allowed are: Rice; cottage and cream cheese; eggs (not fried); plain puddings and cakes; gelatin; custard; sherbet and ice cream; canned or cooked fruit without skin or seeds; potatoes (not fried); strained cooked vegetables; plain pasta; no raw fruits or vegetables. What other foods are allowed?

A

Coffee, tea, milk, carbonated drinks, strained fruit and vegetable juices; refined bread and crackers; creamed and refined cereal

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23
Q

What is restricted in a Fiber and Residue diet?

A

No raw fruits or vegetables, fried foods, fruits with skin and seeds

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24
Q

What diet can a patient use when advancing from full-liquid diet; chewing problems, GI disorders, and infections?

A

Mechanical Soft diet

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25
Q

What foods are allowed in a Mechanical Soft diet?

A

All liquids; eggs (not fried); broiled, baked, or roasted meat, fish, or poultry that is chopped or shredded; mild cheeses (American, swiss, cheddar, cream, cottage); strained fruit juices; refined bread (no crust) and crackers; cooked cereal; cooked or pureed vegetables; cooked or canned fruit without skin or seeds; plain pudding; plain cakes and soft cookies without fruit or nuts

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26
Q

A patient is on a Mechanical Soft diet, foods allowed are cooked or pureed vegetables; cooked or canned fruit without skin or seeds; plain pudding; plain cakes and soft cookies without fruit or nuts. What other foods are allowed?

A

All liquids; eggs (not fried); broiled, baked, or roasted meat, fish, or poultry that is chopped or shredded; mild cheeses (American, swiss, cheddar, cream, cottage); strained fruit juices; refined bread (no crust) and crackers; cooked cereal

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27
Q

A patient is on a Mechanical Soft diet, foods allowed are all liquids; eggs (not fried); broiled, baked, or roasted meat, fish, or poultry that is chopped or shredded; mild cheeses (American, swiss, cheddar, cream, cottage); strained fruit juices; refined bread (no crust) and crackers; cooked cereal. What other foods are allowed?

A

Cooked or pureed vegetables; cooked or canned fruit without skin or seeds; plain pudding; plain cakes and soft cookies without fruit or nuts

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28
Q

What is High Fiber Diet?

A

Foods that increase residue and fiber in the colon to stimulate peristalsis.

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29
Q

What is the use of a High Fiber diet?

A

Constipation and GI disorder

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30
Q

What is a Bland Diet?

A

Foods that are non-irritating and low in roughage; food served at moderate temperatures; no strong spices or condiments

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31
Q

After abdominal surgery, a patient is on what kind of diet?

A

Bland food diet

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32
Q

A patient who has ulcers, gallbladder disorders, and some intestinal disorders is on what kind of diet?

A

Bland food diet

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33
Q

What is the “Use” for Bland food diets?

A

Ulcers, gallbladder disorders, and some intestinal disorders; after abdominal surgery

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34
Q

What is a High-calorie diet?

A

3000 to 4000 calories daily; includes 3 full meals and between-meal snacks

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35
Q

What is the “Use” of a high-calorie diet?

A

Patients who need to gain weight and who may have some thyroid problems

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36
Q

A patient with a high BMR has overreactive thyroid glands, what diet is the patient most likely on?

A

High-calorie diet

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37
Q

What is a Calorie-controlled diet?

A

Adequate nutrients while controlling calories to promote weight loss and reduce body fat

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38
Q

If a patient is trying to lose weight, what diet are they on?

A

Calorie-controlled diet

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39
Q

What is the Use of a controlled-calorie diet?

A

Weight loss

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40
Q

What is the “Use” of a high-iron diet?

A

People who have anemia; loss of blood; for women during the reproductive years

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41
Q

A patient with anemia is on what kind of diet?

A

High-iron

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42
Q

Women during their reproductive years can benefit from what diet?

A

High-iron

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43
Q

A patient has lost a lot of blood after surgery, what diet are they on?

A

High-iron

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44
Q

What is a Fat-controlled diet?

A

Foods low in fat and prepared without adding fat

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45
Q

What diet is low in cholesterol?

A

Fat-controlled

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46
Q

What is the “Use” of a fat-controlled diet?

A

Heart, gallbladder, and liver diseases; disorders of fat digestion; diseases of the pancreas

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47
Q

What is a High-protein diet?

A

Acids and promotes tissue healing

48
Q

The “Use” of this diet aids with burns, high fever, infection, and some liver diseases, what diet is this?

A

High-protein

49
Q

People with some liver diseases may “Use” what kind of diets?

A

Sodium-controlled, high-protein, fat-controlled

50
Q

What is a Sodium-controlled diet?

A

A certain amount of sodium is allowed

51
Q

The “Use” of this diet is for patients who have heart diseases, fluid retention, liver diseases, and some kidney diseases, what diet is this?

A

Sodium-controlled

52
Q

Patients with heart diseases can benefit from what kind of diets?

A

Sodium-controlled & Fat-controlled

53
Q

If a patient has fluid retention, what diet are they on?

A

Sodium-controlled

54
Q

If a patient has Celiac disease, what is their diet?

A

Gluten-free

55
Q

Lia does not have enough lactase enzymes to break down lactose, what diet is she on?

A

Lactose-free

56
Q

What is a Lactose-free diet?

A

Foods without lactose: a sugar in milk and milk products

57
Q

Foods and fluids are balanced with physical activity and drugs to manage blood glucose levels, what diet is this?

A

Diabetes meal plan

58
Q

What is a Diabetes meal plan?

A

Food & fluids are balanced with physical activity and drugs to manage blood glucose levels

59
Q

A patient with diabetes should limit what foods?

A

fried foods, foods high in fat & sodium, and foods with added sugars.

60
Q

What substitute is allowed in a Diabetes meal plan?

A

sugar substitutes

61
Q

What gluten-free grains and starches can people with celiac disease have?

A

Arrowroot, corn, cornmeal, hominy, flax, millet, rice, soy, and tapioca

62
Q

What gluten-free flours can people with celiac disease have?

A

rice, soy, corn, potato, and bean

63
Q

In a Gluten-free diet, no foods should contain…?

A

Containing wheat, barley, triticale, or rye

64
Q

What foods are allowed in a high-protein diet?

A

Meat, milk, eggs, cheese, fish, poultry; breads and cereal; green leafy vegetables

65
Q

What dairy foods are allowed in a fat-controlled diet?

A

Skim milk or buttermilk & cottage cheese

66
Q

Skim milk or buttermilk & cottage cheese are allowed in a** fat-controlled diet**, what other foods are allowed?

A

Gelatin; sherbet; fruit; lean meat, poultry, fish baked, broiled, or roasted. fat-free broth; soups with skim milk; margarine; rice, pasta, breads, and cereals; vegetables; potatoes

67
Q

What high-protein foods are allowed in a High-iron diet?

A
  • Liver and other organ meats
  • lean meats
  • egg yolks
  • shellfish
  • dried beans, lima beans
  • peanut butter
68
Q

What protein is allowed in a fat-controlled diet?

A
  • Lean meat
  • poultry
  • fish: baked, broiled, or roasted
69
Q

Liver and other organ meats; lean meats; egg yolks; shellfish; dried beans, lima beans, and peanut butter are in a high-iron diet, what else is allowed?

A
  • dried fruits
  • green leafy vegetables
  • enriched breads and cereals
70
Q

In a calorie-controlled diet what foods should be avoided?

A
  • Butter & Cream
  • Rice, noodles
  • Gravies, salad oils
  • Cakes, pastries, candy, potato chips
  • Carbonated & alcoholic drinks
71
Q

A patient is consuming foods low in fats and carbohydrates and lean meats, what diet are they on?

A

Calorie-controlled

72
Q

A patient has large portions of a regular diet with 3 between meal snacks, what diet are they on?

A

High-calorie

73
Q

What dairy sources can a patient on a Bland diet have?

A
  • Cream or cottage cheese
  • Butter and cream
74
Q

What protein sources can a patient on a Bland diet have?

A
  • Lean Meats
  • Eggs (Not Fried)
75
Q

What grain sources can be consumed in a Bland diet?

A
  • White bread
  • Pastas & rice
76
Q

What vegetable sources can be consumed in a Bland diet?

A
  • Canned fruits
  • Vegetables without skin & seeds
  • Strained fruit juices
  • Potatoes (not fried)
  • Strained or soft cooked carrots, peas, beets, spinach, squash
  • Asparagus tips
  • creamed soups from allowed vegetables
77
Q

What snacks are allowed in a Bland diet?

A
  • Gelatin
  • Plain puddings
  • cakes
  • cookies
78
Q

What grain sources are allowed in a high-fiber diet?

A
  • Whole-wheat bread
  • whole-grain cereals
  • whole-grain rice
79
Q

What nutrient is the main source of energy and provides the most fiber?

A

Carbohydrates

80
Q

What food group(s) is always promoted in a High-fiber diet?

A

All fruits & vegetables

81
Q

What food groups are allowed in a **High-fiber diet **but are not high in fiber?

A

Dairy & meat

82
Q

What protein sources are included in a High-fiber diet?

A

Beans & nuts

83
Q

What foods are allowed in a High-fiber diet?

A
  • All fruits & vegetables
  • Dairy & meat (not high-fiber)
  • Whole-wheat bread
  • Whole-grain cereals
  • Whole grain rice
  • Beans and nuts
84
Q

There are three main carbohydrates, one being starches, what are the other two?

A
  1. Dietary fiber
  2. Sugars
85
Q

What is the most important nutrient? What is it needed for?

A
  1. Protein
  2. Tissue growth & repair
86
Q

Sugar is broken down by our body into ____ and it is our main source of ______

A
  1. Glucose
  2. Energy
87
Q

What is not digested but provides the bulky part of chyme for elimination?

A

Fiber

87
Q

Uneeded dietary fat is stored as?

A

Body fat (adipose tissue)

88
Q

What is the function of fats?

A
  • Provides energy
  • Regulates our body temperature
89
Q

What is the function of vitamins?

A

Needed for specific body functions

90
Q

What vitamins are not stored in our body?

A

C and B complex

91
Q

What vitamins does our body store?

A

A, D, E, K

92
Q

What is the function of minerals?

A
  • Body Processes
  • Bone & tooth formation
  • Nerve and muscle function
  • Fluid Balance
93
Q

What nutrient is needed for all body processes?

A

Water

94
Q

What are the 5 food groups?

A
  • Grains
  • Vegetables
  • Fruits
  • Protein
  • Dairy
95
Q

What nutrients provide fuel for energy?

A
  • Fats
  • Proteins
  • Carbohydrates
96
Q

Doctors may order special diets for what 3 reasons?

A
  1. Nutritional deficiency or a disease
  2. Weight gain or loss
  3. To remove or decrease certain substances in the diet
97
Q

High-protein diets are needed to?

A

Heal wounds and pressure injuries

98
Q

Adding “bran” to the diet provides?

A

Fiber for bowel elimination

99
Q

According to the AHA, the average amount of sodium in our daily diet is greater than ________ mg

A

3400

100
Q

If we are reducing our sodium intake, what else are we reducing?

A
  • High BP
  • Heart Disease
  • Strokes
101
Q

AHA recommends limiting sodium intake to no more than _____ mg

A

2300 mg

102
Q

What would be a “better goal” the AHA recommends when consuming sodium?

A

1500 mg

103
Q

What Grains are High-Sodium?

A
  • Baked goods
  • Breads & rolls
  • Cereals–cold, instant hot
  • Noodles mixes
  • Pancakes
  • Salted snack foods
  • Stuffing Mixes
  • Waffles
104
Q

Sodium-controlled diets involve:

A
  • Omitting high-sodium foods
  • Not adding salt to food at the table
  • Limiting the amount of salt used in cooking
  • DIet planning
105
Q

What dairy group is High-sodium?

A
  • Buttermilk
  • Cheese
  • Commercial dips made W/Sourcream
105
Q

For a healthy meal plan, it often involves?

A
  1. Food preferences (likes, eating habits, meal times, culture, life-style)
  2. Portion Control
  3. Carbohydrates counting
  4. Eating meals and snacks at a regular time (regulate & maintain blood glucose levels)
106
Q

Between meal snacks are?

A
  • Crackers
  • milk
  • juice
  • milk-shake
  • cake
  • wafers
  • sandwich
  • gelatin
  • custard
107
Q

How is percentage of food eaten measured?

A
  • Ranges from 0 to 100 (%)
  • Percentage of whole meal tray
  • Percent of each food item eaten
108
Q

How is food intake measured?

A
  • Percentage of food eaten
  • Calorie Count
109
Q

A patient was served 8 apple slices; 2 remain on the plate. What percentage of apple slices were eaten?

A

75%

109
Q

A patient was served 15 apple slices; 5 remain on the plate. What percentage of apple slices were eaten

A

67%

110
Q

A resident eats one-third of the food on the meal tray. Food intake for this meal is?

A

33%

111
Q

A resident eats one-fourth of the food on the meal tray. Food intake for this meal is?

A

25%

112
Q

A resident eats one-half of the food on the meal tray. Food intake for this meal is?

A

50%

113
Q

A resident eats three-fourths of the food on the meal tray. Food intake for this meal is?

A

75%

CNA Chapter 28 Nutrition (6 decks)

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