nutrition

Question 1

risk facors

Answer 1

values and beliefs
lifestyle
culture/religion
health conditions

Question 2

food security

Answer 2

family has access to nutritous and safe foods

Question 3

food insecurity

Answer 3

family not able to provide enough food

Question 4

healthy people 2030

Answer 4

improving health and well being of people by setting goals and objectives

natioak goals for improving health of americans and their quality of life

Question 5

undernutrition

Answer 5

calorie, protein, or vitamin deficit
usually calories, obesity, or cardio problems

Question 6

signs and symptoms of malnutrition

Answer 6

appearance
muscle
mental status
dull, brittle hair
rough dry skin
swollen drk face
inflamed gums
pale conjuctiva
edema
missing teeth
beefy tounge

Question 7

developmental factors affecting nutrition

Answer 7

infant: breastfeeding or formula
adolescent: females need more iron
young adult: need nutrients for energy
pregnancy: increase folic acid
older adult: change in taste and smells, congitive imairement, economic hardship

Question 8

socioeconomic factos affecting nutrition

Answer 8

culture and religion
health conditions

Question 9

NPO

Answer 9

nothing by mouth

Question 10

mouth care for NPO

Answer 10

oral mucusoa moist

Question 11

NPO short term

Answer 11

pre and post op
can recieve IV but only for nor more than 5-7 days

Question 12

NPO long term

Answer 12

muscle and neuro disorders
anorexia
respiratoy failure
cancer or upper gi bleed

Question 13

paternal nutrition for npo

Answer 13

iv or central line for nonfuctional gi tract
watch electrolytes and glucose

Question 14

enternal nutrition for npo

Answer 14

ng tube or peg for functional gi tract
depressionor dysphagia
assess bowel sound diarhea
watch for skin breakfown

Question 15

dysphagia

Answer 15

trouble swallowing
gagging
wet voice
pocketing food

Question 16

causes of dysphagia

Answer 16

stroke, aging, ms, parkinson

Question 17

silent aspiration

Answer 17

shows no signs and neuro problems

Question 18

diagnosis of dysphagia

Answer 18

swallowing screen studies, barium study,

Question 19

referrals/ teamwork

Answer 19

speech, dietiian, ot, psychologist

Question 20

intervetions stimulating appetite

Answer 20

enviroment
social activities
oral hygiene
medications

Question 21

interventions assisting with eating

Answer 21

safety
rest after eating
HOB 90
use stronger side of mouth

Question 22

dysphagia diet: puree

Answer 22

Clear/Full Liquid foods thickened to pudding consistency
PLUS scrambled eggs;
pureed meats, veggies, and fruits; mashed potatoes and gravy

Question 23

dyshagia diet: medically altered

Answer 23

can have anything in the pureed column
PLUS thicker/chunky cream soups, ground/diced meat, flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light bread, cooked veggies, cooked or canned fruits, bananas, soups, peanut butter, eggs (not fried)

Question 24

dysphagia diet: levels of viscosity

Answer 24

thin (low)
nectar (medium)
honey (like honey)
spoon thck (pudding)

Question 25

clear liquid diet

Answer 25

ONLY Fat-free broth, bouillon, coffee, tea, carbonated beverages, clear fruit juice, gelatin, fruit ices, popsicles

Question 26

purpose fot clear liquid diet

Answer 26

Post-surgery/anesthesia patients need fluid and electrolytes in a form that requires minimal digestion and little stimulation from the GI tract.

Question 27

Low Residue/Fiber

Answer 27

Easy to digest things pastas, casseroles, tender meat, canned cooked fruits and veggies, cake, cookies without nuts or coconut

Question 28

High Fiber

Answer 28

Prioritize adding fresh, uncooked fruits, steamed veggies, bran, oatmeal, dried fruits

Question 29

cardiac diet

Answer 29

Typically 2300mg or less sodium AND low cholesterol AND no caffeine

Question 30

outcome plan example

Answer 30

Patient will gain / lose __lb by _(date)_ (short term goal and long term goal) Patient will increase fluid intake to ___oz daily by _(date)_