Nutrition and oral hydration Flashcards
(55 cards)
Carbohydrates
Provide most of the body’s energy and fiber
4kcal/g
provide glucose
Should make up 45-65% of total daily Cal
Fats
Provide energy and vitamins
9kcal/g
No more than 35% of caloric intake should be from fat
Protein
Growth, maintenance
Repair body tissue
4 kcal/g
Vitamins
Necessary for metabolism
Water-soluble Vitamin C and B
Fat-soluble Vitamin A,D,E and K
Minerals
Biochemical reactions in the body
Ca, P, Na
Factors affecting nutrition
Cultural
Religious and cultural practices Guide food and preparation, choices
Factors affecting nutrition
Environmental factor
Sedentary lifestyle
Work schedule
Financial issue
Factors affecting nutrition
Physical factor
Disease and illness
Medication
Age
How to calculate BMI?
BMI=weight (kg) +height (m2)
25 to 29.9 over weight
30 obesity
Eating disorder
Anorexia
Significantly low body weight
Fear of being fat
Eating disorder
Bulimia nervosa
A cycle of being eating followed by purging
vomiting, using laxatives
Lack of control
Being eating and purging per week for at least 3 months
神経性過食症
Age factor
Newborns
High energy requirements
Breast milk or formula
Solid food starts at 4 to 6 months
No cow’s milk and honey for the first year
Age factor
Toddlers to preschoolers
Need increased protein
**from sources other than milk**
Calcium and phosphorus are important for bone
Nutrient density is more important than quantity
Age factor
School-age 6 to 12years
Need supervision to consume adequate protein and vitamins C and A
They love junk!! high carbohydrates, fats, and salt.
They grow at a slower rate, the decline in energy requirement
Age factor
Adolescents 12-20 years
Metabolic demands are high= need more energy
1/4 of dietary intake comes from snacks
Increasing water consumption is important!!
Age factor
Young to middle adult 20 to 65 years
Decrease need for most nutrients
Good oral health is important
Age factor
Older adults over 65 years
A slower metabolic rate requires fewer calories
Thirst sensations diminish, increasing the risk of dehydration
Need carbohydrates for fiber to enhance GI function
Assist providing aspiration
a) position when eat
b) position after eat
c) Avoid using what?
a) High fowler’s
b) Sem-fowler’s position
for at least 1hr after a meal
c) A straw
3 different kind of enteral access tubes
Nasogastric- for short term
Gastrostomy for longer than 6 weeks
Percutaneous endoscopic gastrostomy
Enteral access tubes
a) what to prepare?
b) Important to keep in mind is?
a) Cup of water and straw
Basin for gag
b) Understand the need for placement for diagnostic purposes
Nursing action for the enteral access
1: Auscultate for bowel sounds. palpate the abdomen
2: Assist high follower’s position
3: Testing pH should be 4 or less
4: Secure NG tube
Why regular mouth care is important for a pt having nasogastric feeds?
Reduced salivary flow
Dry mouth
What does Decompression mean?
Removal of gas or stomach contents
Prevent or relieve distention, nausea, and vomiting
Distention-膨張
What does Feeding mean?
Alternative to the oral route
Tube:Duo,Dobhoff
