Nutrition

Question 1

5 food groups

Answer 1

Fruit, veggies, grains, protein, dairy

Question 2

i. Acceptable range of quantities of vitamins & minerals for people
1. Each gender & age group

Answer 2

Dietary Reference intakes DRIs

Question 3

Needed protein, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium

ii. Created by FDA, values that are made up for people
iii. Helps people understand food labels

Answer 3

Daily Values

Question 4

BMR: Basil Metabolic Rate

Answer 4

i. Energy needed at rest

ii. To maintain all of our life sustaining activities such as breathing, circulation, HR, temperature

Question 5

i. Measuring weight & correcting it by height

ii. Weight in kg & divide height in meters, then square it

Answer 5

BMI

Question 6

Over 25 BMI

Answer 6

considered overweight

Question 7

Over 30 BMI

Answer 7

considered obese

Question 8

Based on average needs of about 90% of population, very similar to daily values

Answer 8

RDA Recommended Dietary Allowance

Question 9

Factors affecting nutrition

Answer 9

Physiologic factors
Gender
State of health

Question 10

Adolescents

Answer 10

More energy, more nutrients

Body image may be a factor

Question 11

Young & middle adults

Answer 11

a. Pregnancy—poor nutrition, baby will be low in weight

b. Reduction in nutrition—growth period ends

Question 12

Older adults

Answer 12

decreased need for energy bc metabolic rate slows with age

a. Oral health changes, taste changes, smell changes

Question 13

pork, alcohol, caffeine, Ramadan fasting, ritualized methods of animal slaughter

Answer 13

Muslim

Question 14

minimal or no alcohol, some meatless days-lent

Answer 14

Christianity

Question 15

all meats, fish, shellfish, alcohol

Answer 15

Hinduism

Question 16

pork, predatory fowl, shellfish, rare meat, blood, mixing of milk or dairy products, kosher prep (Yom Kippur)

Answer 16

Judaism

Question 17

alcohol, tobacco, caffeine

Answer 17

Mormons

Question 18

rice, grain, cereals, alcohol, beef, lamb

Answer 18

Hot foods

Question 19

beans, citrus fruits, dairy products, most veggies

Answer 19

Cold foods

Question 20

i. Usually for elderly

ii. Screen for pt at risk for malnourishment, if low score-refer to nutritional expert

Answer 20

Mini Nutritional Assessment

Question 21

Altered nutrition: less than body requirements

Answer 21

R/T NPO, anorexia, nausea, malabsorption, etc.

Question 22

Altered nutrition: risk for more than body requirements

Answer 22

R/T pregnancy, inappropriate use of supplements, endocrine disorders

Question 23

Decreased food intake relates too (7 things)

Answer 23

i. ANOREXIA - lack of appetite
ii. Diseases
iii. Psychosocial
iv. Pain
v. Poor smell or taste
vi. Difficulty chewing or swallowing
vii. Inadequate finances

Question 24

Increased food intake relates to (5 things)

Answer 24

i. Obesity - excess weight
ii. Increased caloric intake or decreased energy expenditure
iii. Physical problems
iv. Social problems
v. Emotional problems

Question 25

fat-free broth, water, apple juice, carbonated beverages, gelatin, popsicles

Answer 25

Clear liquids

Question 26

1. Clear liquid with addition of smooth-textured dairy products a. Ice cream, cream soups (no chunks), custards, sherbets

Answer 26

Full liquids

Question 27

Soft diet

Answer 27

potatoes, chicken, rice, cheese

Question 28

Select diets

Answer 28

High fiber, kosher, gluten free

Question 29

Lab testing

Answer 29

no single test to malnutrition

Question 30

Nitrogen balance test

Answer 30

i. Nitrogen intake – Nitrogen output ii. Measuring amount of protein taken in & how much is expended iii. Should take more than we put out (positive balance)

Question 31

6 warning signs of dysphagia

Answer 31

``` Change in voice coughing while eating choking inability to speak abnormal gag reflex pharyngeal pulling ```

Question 32

screening for dysphagia

Answer 32

ii. Medical record review, observation at meal, percent of meal consumed, eating time, drooling or leaking of liquid or solids, coughing during or after swallowing, facial or tongue weakness, palatal movement, difficulty with secretions, pocketing, choking, voluntary and dry cough

Question 33

Promoting appetite

Answer 33

``` Odors Oral hygiene Pain Small/frequent meals Meds Social eating Multidisciplinary approach i. Med changes, med additions, food choices ```

Question 34

3 things with eating assistance

Answer 34

Safety, Independence, Dignity

Question 35

How to feed

Answer 35

90 degree sitting position | head flexed slight to chin down positions

Question 36

Unilateral weakness while eating

Answer 36

food to strong side of mouth

Question 37

SLP-trial

Answer 37

for food viscosity | Thin, nectar-like, honey-like, spoon-thick

Question 38

Feeding assistance-visual deficits

Answer 38

a. Adequate information b. Refer to plate as a clock c. Beverage location in reference to place d. Consistency among providers e. Large handled adaptive utensils