Midterm Flashcards
(46 cards)
1) What degree of unintentional weight loss is considered to indicate nutrition risk and the need for further assessment?
If a person loses 5% or more of actual weight in 30 days or if they lose 10% or more in 6 months.
2) What is the difference between a nutrition screen and a nutrition assessment, both in terms of content and who is qualified to conduct them?
• Nutritional Screenings- are designed to rapidly and inexpensively identify apparently healthy individuals who may have or be at higher risk for a disease or condition than the general population and anyone can do them• Nutritional Assessments- is a dynamic process by which the nutrition status of an individual or a group is evaluated by a history, anthropometric measurements (height and weight), physical examination, lab data, and an estimation of nutritional requirements by a licensed clinician.
3) Know the difference between mechanical and soft diet?
• Soft diet - easy to digest foods• Mechanical Soft diet – intake of foods that have a texture modification for chewing and swallowing problems
4) What is a pureed diet and who might need one?
The pureed diet is designed to provide liquid foods and foods of a smooth, soft consistency that require no chewing. This diet is designed for patients who have difficulty Swallowing and/or have difficulty preparing food for swallowing e.g., chewing, mashing, forming a bolus. It is also indicated for patients who experience pain when eating a diet of regular or soft consistency, e.g., following surgery to the mouth or esophagus.
5) Know what analyses are usually done in a standard set of labs (complete metabolic panel, basic metabolic panel, also known as serum chemistry panel), and which nutrition-related labs are NOT included in a standard serum chemistry panel?
• Analysis used- Serum electrolytes, Glucose, Creatine, BUN/Urea, Albumin, Serum enzymes, Billirubin, Ca+, Phosphorus ,cholesterol/triglycerides. • Analysis not used- HDL
6) How are blood cells different from the norm when a person has an iron deficiency anemia?
Deficiency in number and size of RBC’S
7) Why is it useful to measure plasma ferritin?
To evaluate Iron stores and if the body is overloaded with it
8) What should be addressed by a nutrition care plan?
1) Start with a problem list2) State goals in terms of measurable outcomes3) Clearly state the intervention planned to help the patient reach the goal4) Evaluate progress at intervals based on timetable of goal
9) Why is it important to monitor progress toward goals on a nutrition care plan?
To see if the plan is working to address the problem
10) What is the legal definition of a “dietary supplement”, and to what degree are dietary supplements regulated by the FDA?
• product taken by mouth that contains a “dietary ingredient” intended to supplement the diet. The “dietary ingredients” in these products may include: vitamins, minerals, herbs or other botanicals, amino acids, and substances such as enzymes, organ tissues, glandulars, and metabolites and combinations of any of the aforementioned substances without a prescription• They can make claims about structure and function but not about prevention and cure of a specific disease unless it displays an FDA disclaimer
11) In what ways can medications affect nutritional status, in general?
• Decrease or increase appetite• Alter metabolism• Can change absorption and excretion of nutrients
12) Specifically, what are the effects of these medications on nutritional status?
• Diuretics- increase excretion of Ca, K, Mg, Zn via increase in peeing• Corticosteroids- can cause drug induced diabetes, GI bleeding, negative nitrogen balance, increased appetite and fluid retention, and increased folate requirement, • Anticonvulsant drugs such as Dilantin and Phenobarbital- decreased levels of folate, increased intakes of D&K especially in children and can contribute to Rickets.
13) What food must be avoided by individuals who take MAO inhibiting drugs?
Pea pods, Italian green beans, Cheese, Chianti, Vermouth, Beer Ale, Broad Beans, Smoked/Picked fish, Brewers Yeast, and Meat Extracts.
14) What plant product may be helpful in lowering blood cholesterol?
Soluble fiber, Soy, and Garlic
15) What plant product may possibly help reduce liver damage associated with alcohol abuse?
Milk Thistle
16) What is dysphagia and what condition may cause it?
• Is difficulty swallowing• Conditions causing it include an Injury, ALS, Reflux
17) Besides the possibility of choking, in what other way is dysphagia life-threatening?
Silent aspiration where food particles pass unnoticed into lungs triggering the multiplication of bacteria and a possible pneumonia.
18) What are the symptoms of dysphagia?
Drooling, gurgled voice, weight loss, repeated bouts of pneumonia, coughing or choking during meals
19) What mealtime adaptations may be helpful for a person whose arthritis makes it difficult to grasp an eating utensil?
Built up handles, finger foods, cut-up meat
20) What is Dyspepsia?
indigestion
21) What are some longtime consequences of esophageal reflux?
Esophageal stricture, cancerous changes
22) What lifestyle and dietary changes may help decrease esophageal reflux?
• Eating smaller meals and not drinking liquids with meals• Avoiding tight fitting clothes or belts• Lying down right after meal• Smoking• Decreasing 02 consumption during meal
Specifically, which tend to decrease lower esophageal sphincter pressure?
• Alcohol• Caffeine• Chocolate• Garlic• Fatty foods• Onions• Ca channel blockers
23) If a person is able to eat when they are feeling nauseated, what are the recommended ways to modify the diet to prevent aggravation of the nausea?
Small frequent meals, cold fluids, low fats and spicy foods, high carbohydrates,breathe deep and slowly, avoiding large meals
