module 11

Question 1

calories

Answer 1

unity measurement.
typical consumption: 1,200 to 2,000 calories per day
inactive: consume less
active: consume more

Question 2

carbs

Answer 2

basic form: sugar, fiber, starches
simple or complex sugar
carbs broken down into blood glucose

Question 3

simple carbs

Answer 3

absorbed into blood stream and used quickly
ex: maple syrup, corn, honey

Question 4

complex carb

Answer 4

take longer to digest
many have a lot of fiber making digestion time longer
veggies, fruits, beans

Question 5

fiber: soluble and insoluble

Answer 5

neither is digestible
soluble binds with fat and pushes through the Digestive tract: lower cholesterol
insoluble: aids in digestion and promotes bowel movement

Question 6

Proteins

Answer 6

Basic building blocks of cells
* Composed of amino acids
* Make up muscle and blood components and help keep other body organs working
* Good sources of protein include meat, poultry, eggs, nuts, seeds, seafood, beans,
peas, and soy

Question 7

Fats

Answer 7

Body needs fats to survive
typically, children and infants need fat for brain growth
Unsaturated fats are typically found in cold-water fish, nuts, and plant matter
* Saturated fats are found in meat, some dairy products, coconut oil, and palm oil
Limit saturated fats and LDL cholesterol in diet

Question 8

high-density lipoprotein and low-density lipoprotein

Answer 8

types of cholesterol
higher level helps carry the bad cholesterol
LDL cholesterol is linked with heart diseases
inc HDL and lower LDL by limiting statured fats

Question 9

vitamins and minerals

Answer 9

Needed to keep the body healthy
* Vitamins are found in plant matter and animals
* Minerals are elements from the earth
* Residents may require supplements
* There are 2 types of vitamins—fat soluble and water soluble

Question 10

hypervitaminosis

Answer 10

high level of vitamins in the body causing toxic symptoms
- most will execrate the excess in the urine

Question 11

water

Answer 11

Makes up about 60% of human body
* Helps regulate body temperature
* Transports nutrients and wastes
* Keeps cells and organs working properly
* Best choice of fluid to drink

Question 12

fluid restriction

Answer 12

May be due to heart failure, kidney failure, dialysis, or edema
* All fluids are monitored and charted
* Follow directives from nurse or in care plan
* Remind resident of restriction

Question 13

Grains

Answer 13

Include whole and refined grains
* Adults should consume 6 to 8 servings per day
* Can help maintain weight, reduce cardiovascular disease, prevent constipation, and offer protection from anemia

Question 14

fruits

Answer 14

Include fruit and 100% fruit juice
* Juice does not offer fiber
* Adults should eat about 2 cups daily
* Help maintain healthy body weight and can reduce risk of stroke, cardiovascular disease, diabetes, and some cancers

Question 15

Veggies

Answer 15

Subcategories include dark green leafy, orange, and starchy vegetables;
dried beans and peas; and other
* Adults should eat at least 2 to 3 cups daily
* Can help reduce risk of stroke, cardiovascular disease, diabetes, and some cancers
Goal: 5-9 serving

Question 16

Dairy

Answer 16

include any milk-based product that retains calcium content after
processing
* Most adults should get 3 servings daily
* Serving = 1 cup of milk or 1.5 ounces of cheese
* Can help maintain healthy weight, bone mass, and blood pressure

Question 17

protein- food group

Answer 17

includes meat, poultry, fish, eggs, nuts, seeds, dried beans and peas, and
some items from dairy group
* Adults should eat about 5 to 6 ounces daily
* High-fat choices can increase risk of obesity, heart disease, and some cancers

Question 18

feeding depedent residetn

Answer 18

make sure tray matches ID
season the food
put clothing protector if resident wants one
test food temp- get spoon and put inside of wrist
sit next to resident
tell resident what you need them to do
clean face and hands, remove prorector
ask resident if they need to use the bathroom
upright position for 30 min after eating

Question 19

large handled faltware

Answer 19

easier for arthritic hands to grasp

Question 20

lip plate or plate guard

Answer 20

easier for post-stroke or one handed resident to place food on utensils

Question 21

straws

Answer 21

easier for residents who can not grasp a cup: the cup holding can stay on the table: resident bends to drink from the straw

Question 22

cup with handles

Answer 22

offer more surface area to grab and more stability for resident who cannot easily grasp a cup

Question 23

cup with cover

Answer 23

cove keeps liquid in cup for resident with shaky ahnds: such as those with parkinsons

Question 24

seperate dishes

Answer 24

the resident can grasp the bowl and keep close the body rather than continuously bending toward the plate for each bite

Question 25

nonskid mat/gripper material

Answer 25

mat is placed under the plate to prevent it sliding form away from the pt

Question 26

nosey cup

Answer 26

resident with limited neck motion

Question 27

rubber tipped spoon

Answer 27

prevent teeth breakage with resident who have a reflex of Bitting down

Question 28

small cup

Answer 28

used by people who do not open their mouth adequality, end stage demetnia pt

Question 29

spout cup

Answer 29

used by people who have difficulty forming lips around rim of the cup

Question 30

cup with flower regulator

Answer 30

used by resident at risk for asirpation

Question 31

diabetic plan

Answer 31

individualized plan that considers all carbohydrates * Typically developed by registered dietician * Factors in age, weight, physical activity, gender, and medical conditions of resident * Ensure nurse has taken resident’s blood sugar before they begin to eat * Monitor food intake closely during meals and snacks * Report poor intake promptly * Watch for signs and symptoms of hyper- and hypoglycemi

Question 32

low soduim

Answer 32

For residents with heart disease, diabetes, high cholesterol, or history of heart attack or stroke * Avoid cholesterol, saturated fat, and trans fats * Encourage intake of plant matter and meat alternatives - instead of salt use spices

Question 33

gluten free diet

Answer 33

Necessary for residents with celiac disease * Any grain—except rice—is eliminated from diet * Avoid foods that use gluten as filler * Reduces symptoms such as abdominal pain, bloating, and diarrhea villi in intestines are damages by gluten

Question 34

Lactose- free diet

Answer 34

Residents may need to avoid dairy products, take lactase enzyme tablets, or eat lactose-free products * Reduces symptoms of lactose intolerance such as abdominal bloating, nausea, and diarrhea lactose: sugar found in milk and some dairy lactase: the enzyme that breaks down lactose

Question 35

cup up diet

Answer 35

difficult time cutting their meat due to traumatic brain injury or stroke needs their meat/ food cut ahead of time

Question 36

ground diet

Answer 36

hard time chewing easy to chew patient with demetnia or disabilities

Question 37

pureed diet

Answer 37

everything is pureed or placed in blender those with cognitive disability or dementia (end-stage), traumatic brain injury

Question 38

thickened fluid

Answer 38

May be necessary for residents with swallowing problems * All fluids must be thickened to ordered consistency * Includes nectar, honey, and pudding consistencie

Question 39

post surgery diets

Answer 39

once bowel sound is heard after surgery there will be liquid diet mouth (NPO) nauseated/vomiting/ returning from surgery NPO NPO lifted clear liquid diet after liquid it is full diet after full diet then it will be soft/bland diet

Question 40

total parenteral nutrition TPN

Answer 40

TPN is delivered through a central line central line goes through IV filled with vitamins and mineral and lipids Lipids: fats needed to use the fat-soluble vitamins Enteral feeding: transports special formula via a tube that is surgically implemented into the stomach

Question 41

nausea, vomit, diheria

Answer 41

often occur together Ensure ordered diet is followed * Offer clear liquids or bland foods as tolerated * Provide quiet environment * Limit movement * Eliminate strong odors * Follow NPO (nothing by mouth) if ordered

Question 42

signs of dehydration

Answer 42

Listless behavior or weakness * Dry skin * Inability to sweat or make tears * Dry mucous membranes * Low urine output * Confusion

Question 43

malnutrition and binge eating

Answer 43

Body does not receive the calories and nutrients needed to remain healthy * Binge eating: * Disorder characterized by eating large amounts of food in short amount of time, even if not hungry

Question 44

how full should the spoon be

Answer 44

1/3 full