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Module 1 > Exam 5 Nutrition > Flashcards

Exam 5 Nutrition Flashcards

1
Q

What factors influence nutrition?

A

Enviromental factors
Developmental factors

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2
Q

What are some enviromental factors?

A

What is readily available
Lifestyle
Work schedules
Cost
Lack of exercise

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3
Q

What are developmental needs that influence nutrition?

A

Infants/ toddlers/ school age
Adolescents
Young and middle adults
Older adults

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4
Q

What factors influence nutrition in older adults?

A

Slow metabolic rate
Changes in oral health
Age related GI changes
Chronic illness
ADLs
Adverse effects of medications cognitive impairments

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5
Q

What are some age related GI change?

A

The older adults get the higher for risk of dehydration is because the need to want water decreases
Bowel movements slow down and they have to up with how many times a day they go or how often

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6
Q

What can certain medications cause?

A

Anorexia, bleeding and change in smell and taste

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7
Q

What are older adults at high risk for?

A

Depression

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8
Q

Cultural aspects of nutrition

A

Eating
Harmony of hot/cold wet/dry
Some ethnicities are at greater risk for nutrition/ GI related issues

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9
Q

What is more common with people with Indian decent?

A

Having stomach cancer, acid reflux

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10
Q

What is more common in people with African descent?

A

Lower GI issues

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11
Q

Nursing process

A

Assessment
Screening
Diet and history
Physical sighs and symptoms

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12
Q

Assessment

A

Early recognition, malnourishment and complications

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13
Q

Screening

A

Dietician
Gastroenterologist

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14
Q

Diet and health history

A

Intake and preference, symptoms, allergies medications

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15
Q

Physical signs and symptoms

A

Teeth and gums
Reduces saliva production
Atrophy of oral mucosal epithelial cells
Increases taste threshold
Decreased thirst sensation
Reduced gag reflex
Decreased esophageal and colonic peristalsis

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16
Q

Health promotion

A

My plate
Meal planning
Healthy substitutions

Helping patients make smarter decisions in what they choose to eat. Meal planning instead of just spontaneously eating whatever

17
Q

What should we take into consideration when sending a patient home?

A

If they have access to healthier food?
Are they alone at home where they wont have nay help?

18
Q

Botulism

A

Can come from home canning, honey, ham, sausage, shellfish

Mild discomfort to death, nausea, vomiting, paralysis

19
Q

E.coli

A

Under cooked meat

Cramps nausea vomiting renal failure

20
Q

Listeria

A

Soft cheese, hot dogs, lunch meat, unpasteurized milk, seafood

Diarrhea, fever, meningitis,endocarditis

21
Q

Clostridium enteritis

A

Meat

Mild diarrhea, vomiting

22
Q

Salmonella

A

Milk, custard, eggs shellfish chicken

Diarrhea

23
Q

Shigella

A

Milk seafood salads

Cramps diarrhea to fatal dysentery

24
Q

Staph

A

Custard, cream ice cream ham

Cramps vomiting diarrhea fever

25
Q

Clean

A

Hands food surfaces

26
Q

Separate

A

Wash hands and utensils between use.

27
Q

Cook

A

Ensure proper temperatures

28
Q

Chill

A

Proper refrigeration left over 2 days

29
Q

NPO

A

Not by mouth

30
Q

Clear liquid

A

Jello juices popsicles broth

31
Q

Full liquid

A

When you add cream like ice cream cream of mushroom

32
Q

Dysphagia

A

Thicken liquids to help patient not choke, blended up food like chicken, bananas

33
Q

Mechanical soft

A

Purée foods like Dysphagia

34
Q

Soft/low residue

A

Foods that are easy digestible low in fiber. Don’t see this diet often

35
Q

High fiber

A

Fruits vegetables oatmeal dried fruits

36
Q

Low sodium

A

Low salt

37
Q

Low cholesterol

A

Foods that help lower lipids low fat

38
Q

Diabetic

A

Balancing carbs fat and protein

39
Q

Gluten free

A

Make sure there is no gluten in foods provided

Module 1 (18 decks)

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