Nutrition Flashcards
(114 cards)
1
Q
Dysphagia
A
2
Q
Metabolism
A
3
Q
Basal metabolism rate
A
4
Q
Peristalsis
A
5
Q
Anthropometry
A
6
Q
What are the macronutrients and macronutrients?
A
7
Q
What is the difference between simple and complex carbohydrates?
A
8
Q
What are food examples for each type of carbohydrate?
A
9
Q
What types of fats are found in the body?
A
10
Q
What is the recommended daily fat intake?
A
11
Q
What are fat-soluble vitamins?
A
12
Q
What are the essential fatty acids?
A
13
Q
Less than 6% of daily food intake should be saturated fats. What foods should patients avoid?
A
14
Q
What role does protein play in the body?
A
15
Q
What problem does decreased water in the body have?
A
16
Q
What foods are high in vitamin A?
A
17
Q
What foods are high in vitamin C?
A
18
Q
What foods are high in vitamin E?
A
19
Q
How can the nurse help patients eat healthier foods?
A
20
Q
Why is Vitamin C important in the body?
A
21
Q
What does vitamin B-complex do?
A
22
Q
Coffee has a lot of which type of B vitamin?
A
23
Q
What foods are high in potassium?
A
24
Q
Antioxidants prevent the development of what problems?
A
25
Vitamin E can be an antioxidant; what foods have vitamin E?
26
What type of formula is recommended if there is a milk allergy or digestive difficulty?
27
How can culture influence nutrition?
28
What effects occur in the musculoskeletal system from a nutrition deficiency?
29
What effects occur in the cardiopulmonary system from a nutrition deficiency?
30
What should someone who is lactose intolerant avoid?
31
What are some facts about obesity?
32
What is the treatment for an eating disorder?
33
How do you obtain information about a patient's food intake?
34
What does a focused physical assessment for nutritional status include?
35
How to weigh a patient daily?
36
How to calculate BMI?
37
What is metabolic syndrome?
38
What are the signs and symptoms of nutrition deficit?
39
How can the nurse prevent aspiration?
40
What foods are recommended for iron deficiency?
41
What foods help vegetarians get more amino acids?
42
What are the signs and symptoms of dysphagia?
43
How can the nurse help an adult with feeding?
44
If the percutaneous endogastric (PEG) tube is occluded, how does the nurse remove the occlusion?
45
Which patients benefit from total parenteral (TPN) nutrition?
46
What monitoring is done frequently for patients with total parenteral (TPN) nutrition?
47
What complications can occur with total parenteral (TPN) nutrition?
48
What position should patients be in when inserting a nasogastric (NG) tube?
49
What should the nurse do if resistance is felt while inserting a nasogastric tube (NG)?
50
How should the nasogastric tube (NG) tube be anchored after insertion?
51
The nurse can proceed with the next nasogastric (NG) tube feeding if the residual is less than _______ mL.
52
Continuous nasogastric (NG) tube feedings are usually administered with the use of a ________?
53
What equipment is required specifically for nasogastric (NG) tube gravity feedings?
54
What lower-cost food helps increase protein content?
Beans
55
Anorexia nervosa is an eating disorder characterized by _______?
Binge-purge cycles
56
What percentage of carbohydrates should adults consume?
30%
57
What is an example of clear liquid oral intake?
Apple juice
58
What diet is for patients on a renal (kidney) diet?
Low potassium and sodium
59
What should be done first when introducing a feeding to a patient with an indwelling tube for enteral nutrition?
60
How should a nasogastric (NG) tube be removed?
61
What is an example of a complete protein?
Eggs
62
Islamic and Judaism patients do not eat what?
Pork products
63
What can postsurgical patients on a full-liquid diet eat?
Yogurt
64
Vitamin C is a great antioxidant found in which food?
Tomatoes
65
What are correct actions for a nasogastric (NG tube) patient?
66
What disease is an inborn error with problems metabolizing/digesting amino acids/proteins?
phenylketonuria
67
What is a good food source of omega-3?
Salmon
68
What techniques should be used to administer medication via an enteral tube?
69
What do you do when a patient starts to gag and becomes dyspneic while inserting a nasogastric (NG) tube?
70
What minimum waist circumference size puts a man in the high-risk category for heart disease?
35 inches
71
What focused assessment can the nurse do to see if a nutritional deficiency exists?
72
Teaching a patient with diverticulitis about increasing fiber intake. Which foods should the nurse recommend?
A high-fiber diet consists of fiber rich-fruits such as bananas, oranges, apples, dark vegetables, whole breads, and grains and nuts.
73
The patient is prescribed furosemide and is at risk of hypokalemia. Which food choice would be beneficial to manage this potential side effect?
Furosemide is a loop diuretic that can contribute to low potassium levels. Foods high in potassium include bananas, oranges, potatoes, spinach, broccoli, and peas.
74
Which of the following actions should the nurse take when caring for a patient receiving total parenteral nutrition (hyperalimentation)?
1. TPN tubing is to be changed every 24 hours and per facility protocol. 2. Glucose is a part of the TPN solution; thus, blood glucose levels are monitored at least every 6 hours. 3. Clients are weighed daily.
4. TPN must be administered through a central venous catheter or peripherally inserted central catheter and must be administered using an infusion pump for safety purposes. 5. TPN is used only when the GI tract cannot be used; thus, an intact GI tract would be a contraindication for TPN use.
75
Newly diagnosed diabetic education should focus on which of the following nutritional choices?
1. Limit carbohydrates. The body turns carbohydrates into glucose and eating too many carbohydrates can cause the blood glucose levels to elevate.
2. Diabetics should avoid simple sugars.
3. Diabetic diets recommend less than 2500 calories.
76
What foods are on a clear liquid diet?
Chicken broth (clear in color)
77
What foods are on a full liquid diet?
Yogurt, pudding and ice cream (opaque in color)
78
What diet for patients with renal failure who are receiving hemodialysis?
Low in potassium sodium, phosphorus, and protein.
79
What gold standard should be used to confirm the placement of the NG tube before using the tube?
Xray
80
Which nutrient is most helpful in preventing birth defects and should be taken by women of childbearing age?
Folic acid
81
Which food is healthy and contains unsaturated fat?
Almonds
82
Which foods have unhealthy fats (saturated fats and trans fats)?
Beef and ice cream are high in saturated fat; hydrogenated oil is high in trans fat.
83
Which fat helps to lower LDL/bad cholesterol, reduce inflammation, and build stronger cell membranes in the body?
Unsaturated fat
84
Food items that contain common sources of protein?
Fish, meat, beans, eggs, milk, almonds, spinach, and avocados
85
Dysphagia signs and symptoms
86
how you would treat Dysphagia (diet, special precautions for feeding, etc).
87
Patient education and Health Literacy interpreting food labels (Box 30.1)
88
how to obtain anthropometric measurements (Box 30.8)
Skinfold Measurement: performed to determine fat
stores; includes subcutaneous tissue and not
underlying muscle. The most common site is the
triceps skinfold (TSF).
Mid-Arm Circumference: a measure of fat, muscle
and skeleton
Mid-Arm Muscle Area: calculated by using reference
tables or by using a formula that incorporates the
triceps skinfold (TSF) and the mid-arm circumference
(MAC).
89
Significance of BMI and obesity, associated health complications, and nursing interventions for different BMI, including collaborative efforts.
Underweight: <18.5
Normal: 18.5-24.9
Overweight: 25-29.9
Obesity I: 30-34.9
Obesity II: 35-39.9
Extreme Obesity: >39.9
Females: 100lbs for the first 5ft + 5lbs for each inch over 5ft (+/- 10% for body-frame size)
Males: 106lbs for the first 5ft + 6lbs for each inch over 5ft (+/- 10% for body-frame size)
***** Caution with athletes and elderly
BMI = weight (kg)/height(meters2)
90
Ways to improve the appetite of your client.
91
Foods are high in vitamin C and vitamin A.
92
Factors that you must teach a client about reducing dietary fat. What
percentage of fat should you consume daily?
Total fat intake should be between 20% and 35% of caloric intake each day.
Triglycerides are the most abundant lipids in food. Excess can be unhealthy, contributing to health
problems such as coronary artery disease and obesity.
Saturated fats: BAD
Unsaturated Fats: In small amounts, they are GOOD. They are necessary for blood clotting, normal brain and
nervous system functioning
93
Techniques to assess a patient’s dietary patterns
Food diary, 24-hour recall, etc.
94
Identify patients who may be at risk for nutritional deficiencies, lifespan
considerations
95
s/s of patients with vitamin B deficiency
96
s/s of a client who is malnourished.
97
What is an enteral feeding?
98
What would be given to a patient prescribed a clear liquid or full liquid diet?
W
99
Techniques that a nurse should take to decrease the risk of aspiration in a client with dysphagia.
100
s/s of formula intolerance
101
What assessment is critical prior to starting an enteral feed?
102
How do you measure and mark for an NG tube?
103
The gold standard for checking tube
placement of the NG tube
104
Steps of removal of NG Tube
105
How to check for NG tube residual and when to refeed or notify the physician.
106
How to manage medications using an NG tube.
107
How to administer a peg tube feeding and include interventions before the feed.
108
Metabolism
process of chemically changing nutrients, such as fats and proteins, into end products
that are used to meet the energy needs of the body or stored for future use, thereby helping
to maintain homeostasis in the body.
109
basal metabolic rate (BMR)
Is the minimum energy required to maintain body functions in the resting, awake
state. Even during rest or sleep, the body requires a certain number of calories to support
critical processes such as cardiac function and breathing.
110
Carbohydrates
111
Water
Water plays a major role in the body
It controls body temperature, maintaining acid-base balance, regulating fluid and electrolytes, and
transporting nutrient and waste products from the kidneys.
Water loss = diminished blood volume.
Water makes up approximately 60% of adult body weight; if it is not replaced after being lost through
breathing, sweating, urination, or defecation, the ability of the body to function properly is affected.
Water accounts for about 50% of the weight of elderly adults, making this age group at risk for
dehydration.
Need 8-10, 8oz glasses a day
112
Fat-Soluble vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
113
malnutrition
Prealbumin levels below
11 mg/dL indicates the presence of
malnutrition.
114
Low serum albumin levels
indicate prolonged protein depletion (rather than acute or short-term changes in nutrition)
