final quiz

Question 0

special concerns of burn victims

Answer 0

large quantities of nutrients are required
GI dysfunction
increased loss of body water
increased loss of body heat
anorexia
increased loss of electrolytes
increased susceptibility to infection

Question 1

what is the nitrogen balance of burn victims

Answer 1

negative nitrogen balance

excess nitrogen is excreted

Question 2

type of feeding preferred for burn patients

Answer 2

enteral feeding

Question 3

what is the first priority in burn patients

Answer 3

fluid and electrolyte replacement

Question 4

protein recommendation for burn patients

Answer 4

20-25% of kcals as HBv

Question 5

fat requirements for burn patients

Answer 5

12-15% of non protein kcals

the rest of kcals come from CHO

Question 6

vitamins needed for burn patients

Answer 6

vitamins A& C

Question 7

which burn patients need nutrition support

Answer 7

burns that cover greater than 20% of body surface
poor nutritional status prior to injury
alcohol or drug abuse
other injuries
weight loss greater than 10% of pre burn body weight
complications
morbid obesity

Question 8

protein & energy changes for fever

Answer 8

bEe increases 13% for every 1 C above normal, 7% Fahrenheit

protein increases about 10% above rda for every degree C , 5.5% Fahrenheit

Question 9

what increases risk for cancer

Answer 9

red meat, refined carbohydrates, sugar, salt, alcohol, highly saturated fat, processed meats, animal fat

Question 10

what decreases risk for cancers

Answer 10

breast milk
fiber
spices and herbs
whole grains
fish/omega 3 PUFA
beans
fruits
vegetables

Question 11

recommendations for cancer prevention

Answer 11

be lean as possible
be physically active
limit consumption of energy dense foods. avoid sugary beverages
eat mostly plant based foods
limit intake of red meat and avoid processed meats
limit alcoholic drinks
limit consumption of salt. avoid moldy cereals
aim to meet nutritional needs through diet alone

Question 12

strategies for taste alterations in cancer patients

Answer 12

chicken, turkey or fish instead of red meat - possibly cheese

add bacon bits, almonds, ham strips or onions to increase flavored & kcal

add tart flavoring a to mask other flavor info

add wine beer or mayo to soups stews casseeed to increase flavor and k cal

serve food cold or at room temperature, less aromas

Question 13

cancer guidelines during immune suppression

Answer 13

avoid raw fruits and begs
ensure all foods are thoroughly cooked
avoide unpasteurized dairy
avoid moldy cheeses
avoid honey
proper food safety guidelines

Question 14

assessment of patients ability to tolerate oral intake

Answer 14

1.appetite
2.physical ability to ingest food
3. specific food tolerances: anorexia
appetite flux
nausea, vomiting
allergies
food preferences and aversions
taste and smell changes

4. bowel habits
   diarrhea
   steatorrhea
   constipation