Class 12: Assisting with Nutrition

Question 1

sodium controlled diet

Answer 1

use substitutes (MRS DASH because it is potassium based)

Question 2

diabetic diet

Answer 2

glucose control

Question 3

clear fluids

Answer 3

palliative, pre surgery

Question 4

full fluids

Answer 4

soup, no bits. thicker fluid. people who have troubles swallowing and that are at a risk for choking.

Question 5

restricted fluids

Answer 5

edema patient

Question 6

soft

Answer 6

pudding, apple sauce

Question 7

bland

Answer 7

banana, bread, rice, potato

Question 8

calorie restricted or added

Answer 8

for weight loss or weight gain

Question 9

who might need help with eating?

Answer 9

• arm mobility/ hand mobility patients
• parkinsons
• dementia
• MS
• stroke victims
• post-op patients
• vision impairment
• dysphagia

Question 10

dysphasia

Answer 10

speech impairment

Question 11

dysphagia

Answer 11

gastric/swallowing impairment

Question 12

speech-language pathologist

Answer 12

assesses for swallowing difficulties

Question 13

occupational therapy

Answer 13

equipment such as special plates and cutlery

Question 14

dietician

Answer 14

special dietary needs relating to illness or condition

Question 15

physiotherapist

Answer 15

physical needs and posture

Question 16

the normal swallow

Answer 16

1. getting food from plate to mouth
2. oral phase: managing food in mouth
3. pharyngeal phase: moving food into throat past airway
4. esophageal phase: food enters esophagus to stomach
   airways always open until swallow initiated
   normal swallow is completed within 1-1 1/2 sec

Question 17

successful swallowing requirements

Answer 17

• blocking off nasal passages
• closing entrance to larynx
• opening cardiac sphincter (to esophagus)
• propelling bolus from oral cavity to stomach

Question 18

dysphagia

Answer 18

swallowing disorder

-need to be assessed by a registered dietician and speech/ language pathologist

Question 19

warning signs of dysphagia

Answer 19

pocketing food, coughing

Question 20

risk factors of dysphagia

Answer 20

• hx of neurological or neuromuscular disorder

- decreased level of alertness

Question 21

signs and symptoms of dysphagia

Answer 21

• absent/weak cough
• weight loss NYD
• drooling/choking
• pocketing
• gurgly voice
• reflux (food comes back up)
• leaving meals uneaten
• eating slowly

Question 22

what makes a meal pleasant?

Answer 22

• good company
• flavour preferences
• esthetic environment
• cleanliness
• entertainment (depending on pt)
• culture
• napkin
• pace
• order of food
• non judgemental
• positioning (Comfort)
• toilet before meal
• glasses, dentures, hearing aid
• oral care before meal

Question 23

factors to consider with helping people to eat

Answer 23

• social component
• opportunity to refine motor skills
• decision making fosters independence
• positive approach makes mealtime enjoyable
• tone of voice and eye contact is essential
• food is representative of love and security
• eating is an opportunity for sensory stimulation

Question 24

stomatitis

Answer 24

mouth inflammation from cancer treatment or AIDS

Question 25

assistive devices and positioning while eating

Answer 25

- cups, plates, utensils, non-slip mats | - position upright if possible

Question 26

what observations might be made during oral care

Answer 26

- dry, cracked lips - redness or irritation - bleeding or swelling - loose teeth - problems with dentures - pain or discomfort

Question 27

anorexia

Answer 27

a lack or loss of appetite. the condition may result from poorly prepared or unattractive food or surroundings, unfavourable company, or various physical and physiological causes

Question 28

aspiration

Answer 28

the misdirection of food or liquid into the trachea and airway

Question 29

cachectic

Answer 29

pertaining to a state of generally poor health, malnutrition and weight loss

Question 30

catabolism

Answer 30

a metabolic process in which complex substances are broken down by living cells into simple compounds

Question 31

lactose intolerance

Answer 31

a sensitivity disorder resulting in the inability to digest lactose from milk products because of an inadequate production of or defect in the enzymes lactase

Question 32

malnutrition

Answer 32

any disorder of nutrition. it may result from unbalanced, insufficient or excessive diet or from impaired absorption, assimilation or use of foods

Question 33

over nutrition

Answer 33

a condition of excess nutrition and energy intake over time. may be regarded as a form of malnutrition when it leads to morbid obesity