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NUTRI > DIET > Flashcards

DIET Flashcards

1
Q

Diseases: Nutrients Lacking

A

*Iron
*Thiamin
*Vitamin A
*Iodine
*Protein
*All nutrients

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2
Q

Osteomalacia

A

calcium, vitamin D, phosphorus, magnesium, and fluoride

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3
Q

Osteoporosis

A

Calcium and vitamin D

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4
Q

Pallagra

A

Niacin

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5
Q

Rickets

A

Calcium and vitamin D

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6
Q

Scurvy

A

Vitamin C

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7
Q

Xerophthalmia

A

Vitamin A

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8
Q

a state in which a prolonged lack of one or more nutrients retards physical development or causes the appearance of specific clinical conditions (anemia, goiter, rickets, etc. – micronutrient deficiencies)

A

poor nutritional status

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9
Q

lead to acute thinness (wasting) or a long term reduction in child growth(stunting)

A

Protein Energy Malnutrition (PEM)

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10
Q

occurs after weaning, when milk high in protein is replaced by a starchy staple food that provide insufficient protein

A

Kwashiorkor

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11
Q

a disease of edematous malnutrition. * Children with kwashiorkor have nutritional edema and metabolic disturbances, including hypoalbuminemia and hepatic steatosis

A

Kwashiorkor

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12
Q

is the condition where fat is accumulated in the liver caused by the imbalance between the delivery of fat in the liver and its subsequent secretion or metabolism

A

hepatic steatosis

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13
Q

Protein-Energy malnutrition
* As overall deficiency in food
* Small size for
chronological age
* Mental apathy
* Dry flaky skin
* Frequent infections
* Anorexia & diarrhea
* Red swollen lips

A

Marasmus

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14
Q

refers to an excess of body weight 10% greater than the standard

A

OVERWEIGHT

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15
Q

excess of body wt. 20% or more than the standard

A

OBESITY

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16
Q

excess of body wt. 30% or more than the standard

A

Extreme obesity

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17
Q

 Increased intake of kilocalorie
 High intake of sugar-based beverages
 Decreased consumption of fiber based food
 Fast pace of eating

A

Overnutrition
“global epidemic”

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18
Q
  • Collecting information regarding actual and habitual dietary intake.
  • Most commonly used data collected are food recalls, food frequency
    questionnaire and food
A

Dietary intake

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19
Q

Use of combination of methods to obtain information regarding food
intake

A

Food Intake Data

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20
Q

detailed description of foods & beverages consumed in a 24-hour period are outlined; may reflect typical day

A

24-hour recall

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21
Q

written survey of food consumption during specific period of time, including those
relevant to patient’s medical condition

A

Food frequency questionnaire

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22
Q

written account of food consumed during specified period; usually over several consecutive day

A

Food record

23
Q

observation of meal trays or shelf inventories; used to conduct kcalorie counts

A

Direct observation

24
Q

NUTRITION-FOCUSED NCP

A

*ASSESSMENT
*DIAGNOSIS
*PLANNING
*INTERVENTION
*EVALUATION

25
Q

HISTORICAL INFORMATION

A

*Medical History
*Social History
*Diet History

26
Q

Prioritize the Nursing problems

A

-Severity
-Maslow’s hierarchy of needs
-ABC

27
Q

this stage of the nursing process brings together all the findings of the
assessment phase

A

PLANNING

28
Q

Identifying priority health concerns, long- term health goals, & STO

A

PLANNING

29
Q

Registered dietitian

A
  • Food & nutrition expert
    Role includes: * Conduct nutrition assessment
  • Diagnose nutritional problems
  • Develop, implement & evaluate nutrition
  • Plan & approve menus
  • Provide nutrition education
  • May manage food services in health care institution
30
Q

Registered dietetic technicians

A
  • Work in partnership with registered dietitian
  • Assist in implementation & monitoring of nutrition services
31
Q
  • putting plan into action
  • based on the information gathered in the comprehensive nutritional
    assessment - may require restrictions in diet, such as — reduction in calories; fat;
    saturated fat; cholesterol, sodium, or other nutrients
A

IMPLEMENTATION/ intervention

32
Q
  • Nutrition care plan often involves dietary modifications & nutrition
    education
  • Plan should be compatible with desires & abilities of the patient
A

Approaches to Nutrition Care

33
Q
  • Allows patients to learn about dietary factors that affect their medical
    condition
  • Should be tailored to patient’s age, level of literacy, cultural
    background
A

Nutrition education

34
Q

Learning style should be considered

A
  • Discussion, supplemented with written materials
  • Visual examples
  • One-on-one or group sessions
  • Follow-up sessions to assess learning
35
Q

Other tools

A
  • Sample menus
  • Diet analysis software
  • Informational package
36
Q

SOAP note

A

Subjective info
Objective info
Assessment
Plan

37
Q

obtained in interview with patient or family; includes main symptoms & complaints

A

Subjective information

38
Q

available from nutrition screening or
assessment data; includes biochemical analyses, anthropometric tests, physical

A

Objective information

39
Q

Includes brief evaluation of subjective & objective data; includes diagnosis of nutrition problem

A

Assessment

40
Q

describes recommendations, dietary prescriptions, special
equipment, nutrition education, referrals

A

Plan

41
Q
  • Loss of appetite common among patients in hospitals or other medical care facilities
  • Result of medical condition, treatment, emotional distress
  • Can be affected by medications & other treatments that alter taste perceptions
  • Nurses & dietetic technicians have central role in helping patients to eat
A

Improving Food Intake

42
Q
    • the final step
    • must be documented – based on skills & information gained & by
      the outcomes of laboratory blood tests or other measures
A

EVALUATION

43
Q

DESIRABLE BODY WEIGH of
1-6 months
7-12 months

A

1-6 = BWg + (age month x 600)
7-12 = BWg + (age month x 500)

44
Q

BIRTHWEIGHT

A
  • cut off point = 2500
  • Infant’s weight doubles at 5-6 months
  • Triples at 12 months
  • Quadruples at 24 month
45
Q

TER - CHILDREN (METHOD 2)

A

DBW X Kcal/DBW/DAY

DBW = (Age in yrs x 2) + 8
Kcal/DBW/DAY = 1-3 =105, 4-6 = 90, 7-9 = 75, 10-12 65(B) 55(G)

46
Q

TER - CHILDREN (METHOD 1) narins and weil formula

A

1000 + ( age month x 100)

47
Q

basal needs (BN)

A

M = 1 kcal/kg DBW/hr. (24)
F = 0.9 kcal/kg DBW/hr. (24)

F
ex. 0.9 x DBW (57kg) x 24 =

48
Q

DBW/IBW

A

M = 106 +- 6
F = 100 +- 5

49
Q

Physical Activity (PA)

A

bedrest = 10-20 %
sedentary = 30%
light activity = 50-60%
moderate activity = 60 - 70%
severely activity = 90-110%

BN x % PA

50
Q

TEA

A

BN + PA = kcal

51
Q

%
CHON
CHON
FAT

A

CHON - 50-70%
CHON - 10-20%
FAT - 20-30 %

=100%

52
Q

food exchange (how many calories)
CHON
CHON
FAT

A

CHON - 4
CHON - 4
FAT - 9

53
Q

TER - Adults

A

DBW X kcal/DBW/day

13-15 = 55(B) 45(G)
16-19 = 45(B) 40(G)

NUTRI (1 decks)

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