Nutrition - Unit 6

Question 1

Nutrition - def

Answer 1

refers to study of the nutrients and how they are handled by the body, as well as the impact of human behavior and environment on the process of nourishment.

Question 2

What are some purposes of proper nutrition?

Answer 2

promote growth, maintain health, help body resist infection/disease, help body recover from illness.

Question 3

What are some physiologic factors influencing nutritional requirements?

Answer 3

Developmental considerations, sex, state of health, alcohol abuse, medications

Question 4

Sociocultural and psychological factors affecting nutrition?

Answer 4

Religion, economics, psychosocial factors, cultural factors

Question 5

Who is at high risk for developing nutritional deficiencies?

Answer 5

Children and adolescents, pregnant and lactating women, and people over 60 years old (especially if low income).

Question 6

Malabsorption - def

Answer 6

anything that prevents uptake of nutrients

Question 7

Crohn’s Disease - def

Answer 7

inflammation of the intestinal lining.

Question 8

Digestion - def

Answer 8

conversion of food into absorbable substances through mechanical and chemical breakdown of food.

Question 9

Nutritional absorption - def

Answer 9

passage of digested food through intestinal walls into blood.

Question 10

What do vitamins do in the body?

Answer 10

Growth, tissue repair, catalyst for metabolic processes.

Question 11

Macronutrients - nutrients we need in…

Answer 11

Large quantities, over 100mg, like phosphorus, magnesium, sodium, chloride, etc.

Question 12

Micronutrients - nutrients we need in…

Answer 12

small quantities, less than 100mg. Chloride, iron, iodine, zinc, copper, etc.

Question 13

Fats are needed for…

Answer 13

energy!

Question 14

Carbohydrates - main source of…

Answer 14

energy!

Question 15

Protein - contains…

Answer 15

nitrogen. Muscle building, skin, etc.

Question 16

What is Azotemia?

Answer 16

Renal failure, which leads to low protein levels.

Question 17

DEAK - these are __ soluble vitamins.

Answer 17

Fat soluble.

Question 18

C/B - these are __ soluble vitamins.

Answer 18

Water soluble.

Question 19

___ calories - Nutritionally balanced with selections form recommended dietary intake =regular.

Answer 19

2500.

Question 20

Soft/pureed or mechanical soft - change in ___.

Answer 20

Texture - limits or eliminates food that are hard to chew and swallow.

Question 21

Pureed/mechanical soft is modification of soft in which liquid is added them blended to semi-solid constancy. T/F?q

Answer 21

True!

Question 22

Why do we use a soft/pureed or mechanical soft diet?

Answer 22

Chewing difficulties, endentulous, poorly fitted dentures, post-op in advancement from full liquid, chemo, stomatitis and dysphagia.

Question 23

Clear Liquid - what is it?

Answer 23

Temporary diet of transparent fluids. Used for a short period of time, because it only give 4–500 calories.

Question 24

Bland diet - eliminates foods that are…

Answer 24

mechanically or thermally irritation - like spicy foods, etc.

Question 25

Dyspepsia - a lot of ___.

Answer 25

Heartburn.

Question 26

What do we use a bland diet for?

Answer 26

Peptic ulcers, before/after colon/rectal surgery, colitis, acute diarrhea, etc.

Question 27

Low Residue diet - what is it?

Answer 27

Designed to decrease contents of intestinal tract. It eliminates all fruits except juices without pulp, raw veggies except lettuce, whole grain breads, cereals, rice, nuts, seeds, etc.

Question 28

What do we use the residue diet for?

Answer 28

Gi disorders, diverticulitis, colitis, post op transition to regular diet, etc.

Question 29

What is the diabetic diet?

Answer 29

Calculated for specific number of calories as specified by physician. There will frequently be a snack!

Question 30

Low sodium diet - what is it?

Answer 30

No salt at table, low salt foods, etc.

Question 31

Low Saturated fat diet - what is it?

Answer 31

Diet low in..saturated fat! Restricts egg yolks, shellfish, organ meats, bacon, avocado, olives, etc. Used to prevent cardiovascular diseases, etc.

Question 32

Full liquid diet - what is it?

Answer 32

Contains foods/fluids that liquefy at room temp or at body temp. Used for progression form clear liquid to soft, etc. Not recommended for long term use, but can be adequate - 1300-1500 CAL.

Question 33

Low Protein diet - can...

Answer 33

control/decrease amount of end products of protein metabolism by limiting protein intake. Used for renal failure or cirrhosis.

Question 34

Transitional Diet - what is it?

Answer 34

Aids in the return to oral intake, more appetizing - less psychologically inhibitive.

Question 35

NPO - what is it?

Answer 35

Nothing by mouth.

Question 36

What is TPN?

Answer 36

Hyperalimentation - designed to give daily nutritional requirements through IV route. It is a highly concentrated (hyperosmolar) hypertonic solution.

Question 37

TPN - given through what route?

Answer 37

Central line - can't be given through peripheral.

Question 38

``` Nutritional Assessment - Hair: Skin: Eyes: Mouth: ```

Answer 38

``` Nutritional Assessment - Hair: Shiny hair. Skin: Good skin turgor and moisture. Eyes: No circles under eyes. Mouth: Good teeth, lips pink and moist. ```

Question 39

Nutritional Assessment - Cardiovascular: GI:

Answer 39

Nutritional Assessment - Cardiovascular: Normal range GI: Appetite and digestion normal.

Question 40

What is anthropometric Data?

Answer 40

Data used to determine body dimensions - like weight charts, BMI, etc.

Question 41

``` Nutritional Assessment - Hemoglobin: Hematocrit: Serum Albumin: Transferrin: Lymphocyte: Urea/BUN: Creatinine: ```

Answer 41

Nutritional Assessment - Hemoglobin: Low if iron deficient. Hematocrit: High if dehydrated, low if have lots of water. Serum Albumin: protein levels. Transferrin: Protein - more accurate than serum albumin. Lymphocyte: immunosuppressed. Urea/BUN: measures BUN - increases with protein intake. Creatinine: skeletal muscle, breakdown of muscles, etc.

Question 42

What are some interventions to stimulate appetite?

Answer 42

Small frequent meals, solicit food preferences, provide a pleasant environment, control pain, make meals look more attractive, etc.

Question 43

Blind clients - describe food and tell them where it is on plate. T/F?

Answer 43

True!

Question 44

Place trays within clients reach, protect clothing, etc. T/F?

Answer 44

TRUE!

Question 45

Client's with swallowing difficulty should...

Answer 45

sit upright, drink in between with small sips, etc.