Exam 5 Nutrition

Question 1

What factors influence nutrition?

Answer 1

Enviromental factors
Developmental factors

Question 2

What are some enviromental factors?

Answer 2

What is readily available
Lifestyle
Work schedules
Cost
Lack of exercise

Question 3

What are developmental needs that influence nutrition?

Answer 3

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

Question 4

What factors influence nutrition in older adults?

Answer 4

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

Question 5

What are some age related GI change?

Answer 5

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

Question 6

What can certain medications cause?

Answer 6

Anorexia, bleeding and change in smell and taste

Question 7

What are older adults at high risk for?

Answer 7

Depression

Question 8

Cultural aspects of nutrition

Answer 8

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

Question 9

What is more common with people with Indian decent?

Answer 9

Having stomach cancer, acid reflux

Question 10

What is more common in people with African descent?

Answer 10

Lower GI issues

Question 11

Nursing process

Answer 11

Assessment
Screening
Diet and history
Physical sighs and symptoms

Question 12

Assessment

Answer 12

Early recognition, malnourishment and complications

Question 13

Screening

Answer 13

Dietician
Gastroenterologist

Question 14

Diet and health history

Answer 14

Intake and preference, symptoms, allergies medications

Question 15

Physical signs and symptoms

Answer 15

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

Question 16

Health promotion

Answer 16

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

Question 17

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

Answer 17

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

Question 18

Botulism

Answer 18

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

Mild discomfort to death, nausea, vomiting, paralysis

Question 19

E.coli

Answer 19

Under cooked meat

Cramps nausea vomiting renal failure

Question 20

Listeria

Answer 20

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

Diarrhea, fever, meningitis,endocarditis

Question 21

Clostridium enteritis

Answer 21

Meat

Mild diarrhea, vomiting

Question 22

Salmonella

Answer 22

Milk, custard, eggs shellfish chicken

Diarrhea

Question 23

Shigella

Answer 23

Milk seafood salads

Cramps diarrhea to fatal dysentery

Question 24

Staph

Answer 24

Custard, cream ice cream ham

Cramps vomiting diarrhea fever

Question 25

Clean

Answer 25

Hands food surfaces

Question 26

Separate

Answer 26

Wash hands and utensils between use.

Question 27

Cook

Answer 27

Ensure proper temperatures

Question 28

Chill

Answer 28

Proper refrigeration left over 2 days

Question 29

NPO

Answer 29

Not by mouth

Question 30

Clear liquid

Answer 30

Jello juices popsicles broth

Question 31

Full liquid

Answer 31

When you add cream like ice cream cream of mushroom

Question 32

Dysphagia

Answer 32

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

Question 33

Mechanical soft

Answer 33

Purée foods like Dysphagia

Question 34

Soft/low residue

Answer 34

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

Question 35

High fiber

Answer 35

Fruits vegetables oatmeal dried fruits

Question 36

Low sodium

Answer 36

Low salt

Question 37

Low cholesterol

Answer 37

Foods that help lower lipids low fat

Question 38

Diabetic

Answer 38

Balancing carbs fat and protein

Question 39

Gluten free

Answer 39

Make sure there is no gluten in foods provided