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NDT > MOD 5 > Flashcards

MOD 5 Flashcards

1
Q

focuses in providing food for the patient “diet as tolerated

A

hospital diet

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2
Q

no residue available for only 48 hours

A

clear liquid diet

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3
Q

food allowed in this diet is vegetables gelatin coffee and tea

A

clear liquid diet

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4
Q

given before or after surgery

A

clear liquid diet

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5
Q

readily become liquid at body temp given when the the patient has surgery in mouth neck & face

A

general liquid diet

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6
Q

transition from clear liquid to full diet

A

general liquid diet

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7
Q

cream soup custard & soft boiled egg

A

general liquid diet

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8
Q

iced temperature give to mouth-sores patient

A

cold liquid

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9
Q

gelato smoothies shake

A

cold liquid

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10
Q

easy for mastication (chopped) given after dentures oral and chewing difficulty

A

mechanical soft

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11
Q

soft cooked rice ground & meat chopped vegetables fruit shake

A

mechanical soft

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12
Q

soft whole food less seasoned low in fiber

A

soft diet

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13
Q

after surgery fever mild GI tract disturbance

A

soft diet

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14
Q

congee dish/chicken fillet soft & vegetables and fruit

A

soft diet

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15
Q

regulates the amount of fat 15-20% total of calories

A

low fat

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16
Q

for patient w fatty liver, gallblader irritable colon

A

low fat

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17
Q

sodium restriction may contain 1-4 grams of sodium a day

A

low salt

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18
Q

how many teaspoon of iodize salt is needed to meet 4 grams of sodium

A

2 teaspoon

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19
Q

reflux laryngitis gastro esophageal reflux disease

A

reflux precaution

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20
Q

for the patients w irritable colon ingestion

A

reflux precaution

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21
Q

coffee chocolates milk dairy carbonated drink not allowed for

A

reflux precaution

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22
Q

high fiber of vegetables & fruit also for the patients with constipation, cardiovascular disease and hypertension

A

high fiber diet

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23
Q

30 grams or 3-5 servings of fiber

A

high fiber diet

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24
Q

easily to digest or absorbed leaving minimum residue

A

low residue diet

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25
Q

patients with surgery of hemorrhoid, diarrhea, ulcer

A

low residue

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26
Q

gouty arthritis elevated uric acid & kidney stones

A

low purine

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27
Q

food is not cointaining uric acid but it that can convert in purine

A

remind

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28
Q

red meat alcohol beverages fin fishes is not allowed in

A

low purine diet

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29
Q

advanced legumes is allowed

A

low purine diet

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30
Q

patients that have kidney stones and not allowed with food of plant origin

A

low oxalate diet

31
Q

composed of plants without animal or dairy products

A

vegetarian

32
Q

consuming milk and egg

A

lacto-ovo

33
Q

only egg

A

ovo

34
Q

consuming milk and dairy products only

A

lacto

35
Q

consuming fish and seafood

A

pesco

36
Q

consuming only vegetables and fruit

A

strict vegan

37
Q

given to patients with depleted hemoglobin

A

high iron diet

38
Q

given to the patient with deplated hemoglobin

A

high iron diet

39
Q

high iron diet food from animals eg: red meat

A

heme ( can more absorb of the body than non heme )

40
Q

high iron diet food from vegetables

A

non heme

41
Q

prevent sensitivity reaction

A

hypoallergenic

42
Q

for immunocompromised patient

A

neutropenic diet

43
Q

fresh raw and not cooked is not allowed in this diet

A

neutropinic diet

44
Q

this diet is limiting the intake of carbohydrate protein and glucose and increase fat

also for epileptic patient

A

ketogenic diet

45
Q

75 of TCR

A

calories

46
Q

diet that eliminate product of protein breakdown electrolytes and water through urine

A

renal diet

47
Q

consistent pattern of food intake and physical activity

A

diabetic diet

48
Q

intended 3 days but with the new strains of typhoid fever/ dengue fever it is maintained to monitor bleeding

A

no dark diet

49
Q

fecal occult blood test

A

no dark diet

50
Q

for patients with hyperthyroidism

A

low iodine diet

51
Q

for patients will have bine densinometry

A

low calcium diet

52
Q

test swallowing activity for patients w difficulty in swallowing

A

functional endoscopic evaulation swallowing

also dysphagia

53
Q

dsyphagia level 1

A

pureed foods

54
Q

dsyphagia level 2

A

minced food

55
Q

dsyphagia level 3

A

ground food

56
Q

dsyphagia level 4

A

chopped food

57
Q

reduce swelling and itching & allergy

A

Corticosteroid & Hydrocortisone

58
Q

reduce activity of immune system or immunosuppressants

A

Cyclosporine

59
Q

reduce blood clot

A

coumadin

60
Q

enter nostrils and ends in the stomach digestion short term 3-6 months

A

naso-gastric tube

61
Q

inserted into stomach through abdominal walls long term 6 months

A

percutaneous endoscopic gastronomy

62
Q

more stable than peg and longterm feeding

A

gastronomy

63
Q

inserted through stomach ends in jejunum for absorption nutrients

A

jejunomstomy

64
Q

administration of feeding that infused every hour by via enteral pump (VEP)

A

continuous

65
Q

administration of feeding that given every 4-5 hours may run for 1-2 hours allows bowel rest in between feedings for non critically ill

A

intermittent

66
Q

administration of feeding that large volume fed using syringe or vial in short time used for home feeding

A

bolus

67
Q

blenderized natural food

A

home brew

68
Q

adequate nutriotional status

A

oral feeding

69
Q

polymeric - standard formula with intact nutrients that are digested in the stomach

A

commercial formula

70
Q

gi tract not functional short term and severly malnourished what kind of feeding does it need

A

parenteral

71
Q

dextrose

A

parenteral nutrition

72
Q

5% glucose in 1 L of water

A

dextrose water

73
Q

surgery neck mouth face

A

general liquid

NDT (1 decks)

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