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30 Cards in this Set
- Front
- Back
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What do RNs do in the community? |
Influence health and wellness choices of community members |
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Why is diet important? |
Poor diet can lead to health problems, malnutrition |
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How can RNs help with diet? |
Directing clients to the appropriate ressources |
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What is a 'Risk Factor'? |
Any condition or activity associated w/ increased disease frequency |
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What are some leading risk factors for chronic disease? |
Obesity, Cigarette, Hypertension, cholesterol, poor diet, physical inactivity |
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Specifically with diet, what are some habits that increase risk of chronic disease? |
high in saturated fats low in fruits, veg, and whole grains |
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What is a food intolerance? |
Sensitive Gas, bloating, diarrhea No immune response Not life-threatening |
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What is a food allergy? |
Hypersensitivity Hives, anaphylaxis Has immune response Common allergens: shellfish, nuts |
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What is a food allergy commonly outgrown by age of 5? |
EGG |
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How can we identify the allergy? |
Food diaries Oral food challenge Skin prick test |
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Why is an accurate diagnosis important? |
A false dx could mean that you have unnecessary dietary restrictions |
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How can people prevent allergic reactions? |
Avoiding the allergen No cross-contamination Read food labels (research...hidden names) Have emergency meds |
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What can jeopardize food safety? |
Food-borne illness Environmental contaminants (pesticides) Naturally occurring toxins (mould) The food chain process |
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What is Health Canada/FDA? |
Federal standards Regulates most foods, drugs and cosmetics |
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What does the Public Health Agency of Canada/CDC do? |
Promotes health and offers consumer ressources |
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What does the Canadian Food Inspection Agency do? |
Monitors safety of meats/poultry/eggs Educates the public |
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What are the 2 types of food-borne illnesses? |
1. Infection (pathogen caused) 2. Intoxication (toxin caused) |
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What is an infection food-borne illness? |
Bacteria in undercooked, unpasteurized foods (ex. salmonella) |
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What is an intoxication food-borne illness? |
A toxin released within food (ex. staph aureus) |
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Who is most at risk for these illnesses? |
Immunosuppressed, elderly, children, pregnant, malnourished |
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What are some common symptoms of a food-borne illness? |
Nausea, vomiting, cramps, diarrhea, fever |
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Which is the temp range that bacteria is most likely to grow? |
4-60 |
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What is 'culture'? |
A community's way of like at a given time (value and beliefs) |
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Culture is often grouped together with? |
Race Ethnicity Geographic Region |
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What does culture determine? |
What is edible Role of the food Food prep Special use How it's eaten Number and timing of meals |
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Core foods? |
essential to food habits |
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Secondary foods? |
Accessory tastes |
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Occasional foods? |
served at special events |
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What must RNs consider when treating clients of different culture? |
-Be respectful & non-judgemental -Be familiar w/ culture -Assess language fluency and literacy |
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What is 'Acculturation'? |
Adoption by newcomers of the community's beliefs, values, attitude and practices |
