Nutrition

Question 1

define digestion

Answer 1

breakdown food and use as nutrients or excreted as waste

Question 2

how long does food stay in the stomach

Answer 2

2-8 hours

Question 3

fxn of liver

Answer 3

filter toxins from blood
produce bile to be stored in the gallbladder

Question 4

what organ produces insulin

Answer 4

pancreas

Question 5

rectum usage

Answer 5

store feces

Question 6

what are calories

Answer 6

energy that is stored in food

Question 7

daily dietary intake according to USDA

Answer 7

2 cups fruit
2.5 cups of vegetables
6oz grains
5.5oz protein
3 cup dairy products

Question 8

macronutrients vs. micronutrients

Answer 8

macronutrients: protein, carbs, fat, eaten in large amounts
micronutrients: vitamins, minerals, eaten in small amounts

Question 9

starch and fiber are what type of nutrients

Answer 9

complex carbs

Question 10

what is the glycemic index

Answer 10

ability to raise the blood glucose level

Question 11

what type of foods have a high vs. low glycemic index

Answer 11

high: increases sugar rapidly like potatoes, white bread, processed snacks

low: increase sugar slowly and stabilizes it; legumes, vegetable, fruits, whole grains

Question 12

what nutrient help the absorption of vitamins

Answer 12

fats

Question 13

what type of fats should be avoided

Answer 13

transfat and saturated fats

Question 14

what does Transfats do

Answer 14

raise low-density lipoprotein (LDL) [bad] and lower high-density lipoprotein (HDL) [good] cholesterol in the body

Question 15

where are transfats found

Answer 15

in highly processed foods

Question 16

where are saturated fats found

Answer 16

in full-fat dairy products like cheese, butter, and whole milk

Question 17

diet in a lot of saturated fat is a risk for what

Answer 17

heart disease and raises total cholesterol levels

Question 18

where are monounsaturated fats found

Answer 18

nuts, olives, olive oil, seeds, and avocados

Question 19

water-soluble vitamins are carried where

Answer 19

to the tissues and not stored in the body

Question 20

what vitamin complex includes water-soluble ones

Answer 20

vitamin complex B and C

Question 21

where are fat-soluble vitamins stored

Answer 21

liver and fatty tissues for later use; most abundant in high fat foods

Question 22

which vitamins are fat-soluble

Answer 22

vitamins A,D,E,K

Question 23

what are minerals, 2 big types, and general fxn

Answer 23

micronutrients that help the body develop and function normally; i.e. Fe, Zn, Ca, Na, Cl, K. S
Some are macrominerals, others are traceminerals

Question 24

list some functions of water

Answer 24

promote brain fxn
hydrates and flush out wastes
regulate body temp
lubricant

Question 25

2 examples of empty calorie foods (little nutrients)

Answer 25

soda and candies

Question 26

what % of daily intake is considered high or low

Answer 26

low: 5% or less high: 20% or more

Question 27

what does percent daily value (%DV) indicate

Answer 27

the percentage of recommended daily intake for each nutrient in a day

Question 28

define net carbs

Answer 28

amount of carbs consumed after taking away fiber and sugar alcohols

Question 29

how to calculate BMI

Answer 29

weight (in lbs) /height (in inches) = x x / height = y y * 703

Question 30

purpose of antioxidants

Answer 30

help protect cells from free radicals; prevent cancer, heart disease, etc.

Question 31

what is omega-3 fatty acids good for

Answer 31

brain. heart. eyes

Question 32

how is a 24-hour recall done and purpose

Answer 32

see what the pt has eaten in the past 24 hours

Question 33

purpose of food frequency questionnaire

Answer 33

determine the pt's typical food consumption based on a list of foods

Question 34

soft diet

Answer 34

soft, easy to digest, low in fiber

Question 35

pureed diet

Answer 35

soft and smooth, don't require chewing

Question 36

full liquid diet

Answer 36

liquid, ice cream melted okay, gelatin okay

Question 37

clear liquid diet

Answer 37

broth, gelatin, water, tea, sports drinks, juice w/o pulp, black coffee

Question 38

what is considered a heart-healthy diet

Answer 38

control portions, eat more fruit and veggies, increasing whole grains, limit unhealthy fats, eating low-fat protein sources, decrease Na intake

Question 39

what is considered a renal diet

Answer 39

avoid K, Na, P high K could lead to MI or dysrhythmias

Question 40

foods high in K

Answer 40

P- potatoes, pork O - oranges T - tomatoes A - avocados S - strawberries S - spinach I - fish U - mushrooms M - musk melon (cantaloupe) carrots, raisins, bananas, prune/grapefruit juices

Question 41

overt aspiration

Answer 41

noticeable symptoms like sudden cough, wheezing, congestion, heart burn, etc.

Question 42

silent aspiration

Answer 42

no obvious symptoms

Question 43

nectar-like vs. honey-like vs. spoon-thick

Answer 43

nectar < honey < spoon (thickest)

Question 44

check feeding tube how often, and for what

Answer 44

q4hr check pH of gastric content q4hr check residual (report if greater than 250mL)

Question 45

maintain bed at what angle during tube feeding; for how long

Answer 45

30-45 degrees; for an hour at least after bolus feed

Question 46

list manisfestations of feeding tube aspiration

Answer 46

cough, wheeze, fever of

Question 47

what is the supraglottic swallow technique

Answer 47

hold breath put food in mouth swallow 1-3 times cough residual out

Question 48

what is the mendelsohn maneuver technique

Answer 48

swallow hold swallow for 2-3 secs relax

Question 49

what is considered hypoglycemia

Answer 49

less than 70mg/dL

Question 50

what is considered fasting glucose

Answer 50

blood glucose level when pt has been NPO for at least 8 hours

Question 51

what is considered normal for a normal fasting glucose pt

Answer 51

under 100 mg/dL

Question 52

what is a gastrostomy tube (G-tube)

Answer 52

insert via abdomen into the stomach

Question 53

what are the 3 techniques for inserting gastrostomy tube

Answer 53

percutaneous endoscopic gastrostomy (PEG) laparoscopic technique open surgery technique

Question 54

how is laparoscopic technique done

Answer 54

small incision made on abdomen and tiny telescope is used

Question 55

difference between PEG and laparoscopic technique for G-tube

Answer 55

PEG is one small incision laparoscopic is multiple small incisions

Question 56

nasoduodenal vs. nasojejunal tube

Answer 56

nasoduodenal: impaired gastric mobility, high risk of aspiration nasojejunal: gastroparesis (delayed stomach emptying), severe gastric reflux, max nutrient absorption, high risk of aspiration

Question 57

what is enteral nutrition

Answer 57

dietary intake via a medical device such as a feeding tube; can't eat safely due to dysphagia through GI tract

Question 58

how many mL of water should flush down the feeding tube after feeding

Answer 58

30mL

Question 59

what is parenteral nutrition

Answer 59

dietary intake via IV; partial/total

Question 60

list some indications that can increase risk for aspiration

Answer 60

dementia or ALOC retained food neuromuscular disorders current or recent endotracheal intubation bad oral care having enteral feeding tubes high residual volumes for pts with receiving enteral feeding

Question 61

clear liquid should be provided for how long and why

Answer 61

short period of time as there's little nutrients typically before or after surgery or scope down there

Question 62

what is considered good BMI

Answer 62

18.5 - 24.9