Module 8 - Upper GI Disorders Flashcards
(37 cards)
All of the following are signs and symptoms of periodontal disease EXCEPT:
a. gingivitis. b. fruity smelling breath. c. bad taste in the mouth. d. painful chewing
fruity smelling breath.
What is the primary reason why dysphagia is life-threatening?
a. causing strokes b. food entering the esophagus c. aspiration d. food entering the stomach
aspiration
What is dysphagia?
a. food entering the airways b. difficulty swallowing c. indigestion d. malnutrition
difficulty swallowing
Which of the following is likely to cause dysphagia? Select all that apply.
[mark all correct answers]
a.
Stroke
b. Tooth decay c. Aging d. Injuries e. Diabetes f. Developmental disabilities
stroke
aging
injuries
Developmental disabilities
Which of the following is a symptom of dysphagia?
a. food and drink spilling down side of mouth b. hiccups c. sneezing d. dizziness
food and drink spilling down side of mouth
The most serious concern with dysphagia is aspiration, which can lead to:
a. malabsorption b. lack of appetite c. pneumonia d. stroke
pneumonia
Which of the following beverages is most appropriate for a client with dysphagia with an order for nectar-like liquids?
a. water b. chicken broth c. iced tea d. tomato juice
tomato juice
An example of a strategy used by dietitians to encourage clients on mechanically altered diets to eat is to
a. allow them to eat all desired foods. b. identify a person's favorite foods and foods that have pleasant smells. c. allow them to eat just one meal a day. d. restrict all their favorite foods
identify a person’s favorite foods and foods that have pleasant smells.
Which meal assistance techniques would you use when assisting a client who has dysphagia? Select all that apply.
[mark all correct answers]
a.
Encourage the client to drink water between bites of food.
b. Ensure the client is sitting upright with their head slightly titled forward. c. Use utensils adapted with a large handle. d. Encourage the client to take a 1/2 teaspoonful of food with each bite. e. Encourage the client to swallow twice before eating the next spoonful. f. Use the clock face method to identify food location. g. Encourage the client to swallow by gently touching client's chin.
Ensure the client is sitting upright with their head slightly titled forward.
Encourage the client to take a 1/2 teaspoonful of food with each bite.
Encourage the client to swallow twice before eating the next spoonful.
A client has right-sided weakness in their arm and leg. The client is right-handed. During breakfast, you noticed the client’s arm becomes lethargic and the client begins to struggle raising their arm to their mouth. The client still has half of their breakfast to eat, including yogurt and oatmeal. What should the nurse do first?
a. Offer to feed the client. b. Begin to use the hand under hand technique with the client. c. Encourage the client to eat with their non-dominant hand. d. Encourage the client to rest
Encourage the client to eat with their non-dominant hand.
You need to assist a client who is two months post cerebrovascular accident (CVA), with left-sided weakness and dysphagia. Which side of the client’s mouth should you place the food?
a. Left b. Right c. Center d. Not at all
Right
Which strategy reduces the risk of gastroesophageal reflux that could be aspirated?
a. Remain sitting upright for 30 minutes after a meal. b. Drink water between each bite. c. Tilt chin down while eating. d. Swallow at least twice between mouthfuls.
Remain sitting upright for 30 minutes after a meal.
What priority action should the nurse take when witnessing a client with dysphagia begin to choke during their meal?
a. Call for help and encourage the client to clear their airway by coughing. b. Provide four back blows between the scapula. c. Assess for pocketing of food in between coughing. d. Run to get additional assistance for the client.
Call for help and encourage the client to clear their airway by coughing.
A Speech-Language Pathologist ordered a thickened liquid diet for a client diagnosed with dysphagia. Which food items would you find on the client’s tray? Select all that apply.
[mark all correct answers]
a.
Coffee
b. Oatmeal c. Yogurt d. Broth e. Hummus
Oatmeal
Yogurt
Hummus
Which are the following signs of dysphagia? Select all that apply.
[mark all correct answers]
a.
Drooling during a meal.
b. Coughing while eating. c. Food pocketing in the cheek. d. Gurgling or change in voice. e. Ability to clear throat
Drooling during a meal.
Coughing while eating.
Food pocketing in the cheek.
Gurgling or change in voice.
Which of the following should be avoided with GERD? Select all that apply.
[mark all correct answers]
a.
Fried chicken
b. Apple juice c. Peppermint d. Alcoholic beverages e. Bananas f. Leafy greens g. Coffee with caffeine h. Chocolate
fried chicken
peppermint
alcoholic beverages
coffee w caffeine
chocolate
What is the long term risk if GERD is left untreated?
a. rapid weight gain b. poor digestion and constipation c. vitamin B12 deficiency d. esophageal cancer
esophageal cancer
What is the main characteristic of GERD?
a. rapid digestion due to cell damage b. inability of food to move throughout the stomach properly c. acidic content of stomach backing up into the esophagus d. lesions in the esophagus affecting the ability of consumed food to move to the stomach
acidic content of stomach backing up into the esophagus
Which of the following foods would weaken the lower esophageal sphincter pressure?
a. Skim milk b. Fried fish c. Steamed carrots d. Mashed potatoes
Fried fish
What is the common cause of chronic gastroesophageal reflux?
a. hiatal hernia b. frequent consumption of acidic foods c. excess acidic production by the stomach d. rapid weight loss
hiatal hernia
Identify the potential causes of both gastritis and ulcers.
Select ALL that apply.
[mark all correct answers]
a.
h.pylori bacterial infection
b. frequent consumption of alcohol c. consumption of acidic foods d. use of anti-inflammatory pain medications
h.pylori bacterial infection
frequent consumption of alcohol
use of anti-inflammatory pain medications
What is a common complication of ulcers and gastritis?
a. iron overload b. anemia c. vitamin C deficiency d. impaired absorption of calcium
anemia
What is a potential complication of gastritis?
a. Vitamin B12 deficiency b. Weight gain c. Periodontal disease d. Dysphagia
Vitamin B12 deficiency
A client with gastric ulcers receives the following items on his breakfast tray: scrambled eggs, toast, coffee, and apple juice. Which food/beverage should not be on the tray for someone with gastric ulcers?
a. scrambled eggs b. toast c. apple juice d. coffee
coffee
