Fund 4 Exam Activity And Nutrition

Front 1

Flexion

Back 1

movement decreasing the angle between two adjoining bones; bending of a limb

Front 2

Extension

Back 2

Movement increasing the angle between two adjoining bones

Front 3

Hyperextension

Back 3

movement of a body part beyond its normal extended position

Front 4

Pronation

Back 4

turning the palms downward prone position: lying on the abdomen

Front 5

Supination

Back 5

turning the palm upward

Front 6

Supine position

Back 6

lying on the back

Front 7

Abduction

Back 7

movement of an extremity away from the midline of the body

Front 8

Adduction

Back 8

movement of an extremity toward the midline of the body

Front 9

Rotation

Back 9

turning a bone around its central axis either toward the midline of the body or away from the midline of the body

Front 10

Circumduction

Back 10

movement of the distal part of a bone in a circle with the proximal end remaining fixed; (combination of all the movements of a ball and socket joint)

Front 11

Eversion

Back 11

turning outward; movement of the foot at the ankle joint so that the sole faces outward

Front 12

Inversion

Back 12

turning inward; movement of the foot at the ankle joint so that the sole faces inward

Front 13

Dorsiflexion

Back 13

movement of the ankle so that the toes are pointing up

Front 14

Plantar Flexion

Back 14

movement of the ankle so the toes are pointing down

Front 15

Body Mechanics

Back 15

the efficient use of the body as a machine and as a means of locomotion. Should be used correctly.
--Body alignment / posture
--Balance
--Coordinated movement

Front 16

Applying Body Mechanics

Back 16

Use a wide base of support-spread feet apart
Lower the center of gravity- bend knees when lifting
Keep head and shoulders up as lift begins
Tighten abdominal muscles- put on the "internal girdle"
Lift with your legs- bend with your knees, not your back
Keep your body facing the object while lifting it
Carry objects close to your body
Carry objects between your shoulders and waist.
Avoid twisting at the waist-pivot with feet rather than twisting the spine
No awkward or sustained positions

Front 17

Isotonic exercise

Back 17

muscle shortening and active movement (running)

Front 18

Isometric exercise

Back 18

muscle contraction without shortening (contracting quads)

Front 19

Isokinetic exercise

Back 19

muscle contraction with resistance (rehab)

Front 20

Aerobic exercise

Back 20

exercise that increases oxygen demand

Front 21

ADL's

Back 21

Activities of Daily Living
--self care, bathing, eating, elimination
--BATTED

Front 22

BATTED

Back 22

Bathing
Ambulating
Toileting
Transferring
Eating
Dressing

Front 23

crepitation

Back 23

crackling

Front 24

Hypertrophy

Back 24

increased muscle size d/t exercise or training

Front 25

Muscle tone

Back 25

tension that exists in a resting muscle

Front 26

Flaccidity

Back 26

decrease muscle tone

Front 27

Spacticity

Back 27

increased muscle tone that interferes with movement

Front 28

Paresis

Back 28

impaired muscle strength and weakness

Front 29

Hemiparesis

Back 29

muscle weakness limited to one side of the body

Front 30

paralysis

Back 30

inability to move

Front 31

hemiplegia

Back 31

paralysis of one side of the body

Front 32

paraplegia

Back 32

paralysis of the legs

Front 33

quadraplegia

Back 33

paralysis of the arms and legs

Front 34

Endurance

Back 34

pt's. ability to tolerate a certain level of activity
--can the pt turn in bed?
--can the pt maintain correct alignment when sitting/standing?
--can the pt. ambulate?
--can the pt. perform ADL's?

Front 35

Positioning a patient

Back 35

Maintain functional alignment!!!
--no twisting or exaggerated curvature of the spine
--shoulders should be aligned with hips.
Proper body functioning depends on proper body alignment (ex: breathing)
Gravity can pull parts of the body out of alignment unless adequate support is given.
EX: head
shoulder
Spine
Feet

Front 36

Positioning devices

Back 36

pillows
matresses
adjustable bed
bed side rails
trapeze bar
Cradle -keeps linens off pts. LE
Trocanter rolls- prevent external rotation of the hip
Footboard
Hand/wrist splints- prevent contracture of hand

Front 37

High Fowler's Position

Back 37

HOB 90 degrees
--allows for maximal lung expansion

Front 38

Fowler's Position

Back 38

HOB 45-60 degrees angle
--Best position for:
Promoting cardiac and resp. function
Eating, conversation and vision
Urination and Defecation

Front 39

Semi- Fowler's / Low Fowler's Position

Back 39

HOB 30 degree angle
-use pillows to support head, arms, lower legs, and trochanter rolls if needed

Front 40

Supine (dorsal recumbent) Position

Back 40

Pt. lies flat on the back with head and shoulders slightly elevated with a pillow unless contraindicated.
-Use pillows to support head, arms. lower legs
--Foot board and trochanter rolls

Front 41

Prone Position

Back 41

-Pt lies on the abdomen with head turned to side
-Helps prevent contractures of the hips and knees
-Contraindicated for pts with spinal problems.
-Use pillows to support head, lower back and lower leg

Front 42

Sims Position

Back 42

-Pt lies on side with lower arm behind the pt and upper shoulder and elbow are flexed.
-Pressure points are the interior aspect of humerous, clavicle and ilium.
-Enema Position

Front 43

Protective Positioning

Back 43

Side-lying (lateral)
-pressure is placed on scapula, ilium and trochanter.

Front 44

Logrolling a patient

Back 44

Twisting of the spine is contraindicated.
Needs 2-3 nurses
Place pillow between knees
Turn patient as a "unit"

Front 45

ROM

Back 45

range of motion
-improves joint mobility and circulation

Front 46

2 types of ROM

Back 46

active ROM
passive ROM

Front 47

active ROM

Back 47

pt independently moves the joint through its full ROM

Front 48

passive ROM

Back 48

pt is unable to move independently, and the nurse moves each joint through its range of motion.

Front 49

Goal of ROM

Back 49

to keep the pt in the best possible physical state when bed rest is necessary.
Should not cause pain. Move only to resistance ( not pain)

Front 50

Before moving a pt...

Back 50

-are any movements contraindicated
-does the pt need to wear any braces?
-Any attached equipment?
-Any obstacles?
-All wheels locked?
-Enough people to do the job?
-IS the height of the pt comfortable and safe for lifting?
-How much can the pt assist? Bear weight?
-Any special equipment needed?

Front 51

When moving the pt...

Back 51

-Support the pt/s body
-Avoid friction
-Use proper body mechanics to avoid injury.
-Ask the pt to assist if able
-The nurse lifting the most weight coordinates the move

Front 52

Wandering Wilma Always Late
(walking with a walker)

Back 52

Walker
With
Affected
Leg

Front 53

C.O.A.L
(walking with a cane)

Back 53

Cane
Opposite
Affected
Leg

Front 54

Nutrients

Back 54

biochemical substances used by the body for growth, development activity, reproduction, lactation, health maintenance, and recovery from illness or injury.

Front 55

Nutrition

Back 55

the sum of processes by which a living organism ingests, digests, absorbs, transports, and uses nutrients to sustain life and health.

Front 56

Malnutrition

Back 56

a deficient or an excessive intake of nutrients

Front 57

Essential Nutrients

Back 57

not synthesized by the body..therefore must be obtained through diet or supplements.

Front 58

Micronutrients

Back 58

vitamins, minerals and water--regulate body processes.
--help cell function

Front 59

Macronutrients

Back 59

carbohydrates, proteins, fats---supply energy and build tissue.
--Supplies body with energy

Front 60

Nonessential nutrients

Back 60

body needs the nutrient,but does not need to be obtained from a dietary source.

Front 61

Fat Soluble Micronutrients
--Vitamins

Back 61

Vitamin A
Vitamin D
Vitamin E
Vitamin K

Front 62

Water Soluble Micronutrients
--vitamins

Back 62

Vitamin C (ascorbic acid)
B complex vitamins

Front 63

Major Micronutrient Minerals

Back 63

Calcium
Phosphorus
Sodium
Potassium

Front 64

Vitamins

Back 64

-present in small amounts in food and are essential for bodily function.
-assist enzymes in releasing energy from carbs, fats and proteins.
-Affected by processing, storage, and prep of foods
-Fresh foods have greater quantities.

Front 65

Fortification

Back 65

nutrients are added to foods that do not naturally have them (ex: Vitamin D in milk)

Front 66

Fat Soluble Vitamins

Back 66

-stored in the liver and adipose tissues (increase risk toxicity)
-deficiencies can occur with decrease fat digestion/absorption
-Vitamins A D E K

Front 67

Water Soluble Vitamins

Back 67

-easily destroyed by heat or lost in water.
-not stored, excreted by kidneys (decrease risk toxicity)
-Vitamins B, C

Front 68

Vitamin A

Back 68

function- healthy skin, mucous membranes improves night vision.
sources
-carrots
-liver
-pumpkin
-squash

Front 69

Vitamin D

Back 69

Function- increases calcium absorption
sources:
-fortified milk
-sunlight

Front 70

Vitamin E

Back 70

Function- antioxidant, heme synthesis
Sources:
--whole grains
--vegetable oil

Front 71

Vitamin K

Back 71

Function- formation of clotting factors
source:
--dark, green leafy vegetables

Front 72

Vitamin C

Back 72

function- collagen formation, enhances iron absorption
Sources:
--citrus fruits
--broccoli
--peppers

Front 73

B Complex vitamins

Back 73

water soluble
Function- carbs, protein and lipid metabolism

Front 74

Vitamin B 12

Back 74

water soluble
Function- hemoglobin and myelin formation
Sources:
--animal products
--Brewers yeast

Front 75

Folate

Back 75

water soluble
used with B12
function- RNA,DNA and RBC formation
sources:
--green leafy vegetables

Front 76

thiamine

Back 76

water soluble
function- metabolism of etoh, coenzyme of energy from glucose
Sources:
--pork
--liver
--whole grains
--legumes

Front 77

Trace microminerals

Back 77

measured in mcg
--Iron
--Iodine
--Fluoride

Front 78

major macrominerals

Back 78

measured in mg
--calcium
--phosphorus
--magnesium
--Sodium

Front 79

WATER LOSS..

Back 79

urine
perspiration
respiration
feces

Front 80

Carbohydrates

Back 80

CHO
-primary energy source
-source of dietary fiber
-anti-ketogenic effect
-protein sparing action
aka sugars and starches
PROVIDE 4 CAL/GRAM

Front 81

Carbohydrates in the diet are converted to ____

Back 81

Glucose

Front 82

glucose

Back 82

major energy source for the body

Front 83

Glycogen

Back 83

stored glucose

Front 84

Whole Blood Glucose (WBG)

Back 84

Adult normal 60-100

Front 85

Factors that increase WBG

Back 85

Dietary intake
Glycogen breakdown
Glyconeogenesis

Front 86

Factors that decrease WBG

Back 86

Insulin
Exercise

Front 87

Lipid

Back 87

descriptive name for fats of all kinds
-are greasy to the touch and soluble in water (or blood)

Front 88

Fat

Back 88

solid at room temp

Front 89

Oil

Back 89

liquid at room temp

Front 90

Fats provide _____ cal/gram

Back 90

9

Front 91

Main function of Fats

Back 91

concentrated source of energy
transports fat soluble vitamins
decreases gastric emptying time

Front 92

triglycerides

Back 92

most of the fat in the diet and stored in the body

Front 93

Saturated fatty acid

Back 93

-a fatty acid carrying the maximum (saturated)possible number of hydrogen atoms.
-solid at room temp
-tend to increase serum cholesterol

Front 94

Unsaturated fatty acid

Back 94

- A fatty acid with one or more points of saturation.
-monounsaturated fat
-polyunsaturated fat

Front 95

Monounsaturated Fatty Acids

Back 95

-fatty acid with one point of unsaturation
-ex: olive, canola, and peanut oils, avocados

Front 96

Polyunsaturated fatty Acids

Back 96

fatty acid with 2 or more points of unsaturation.
-ex: safflower, sesame, soy, corn, and sunflower seed oils, nuts and seeds.

Front 97

trans fatty acids

Back 97

partial hydrogenation of unsaturated vegetable oils
Sources:
-cookies
-crackers
-cakes
-donuts
-fried foods

Front 98

Cholesterol

Back 98

found only in animal products (meats, egg yolks, dairy products, organ meats, fish, poultry)
-Is synthesized in the liver

Front 99

sterol

Back 99

fat like substance so it acts like fat but has not fatty acids

Front 100

Function of cholesterol

Back 100

-component of cell membrane
-necessary for the production of several hormones
-component of bile salts; needed for the digestion of fats
-Needed for the synthesis of Vitamin D

Front 101

Proteins provide ____cal/gram

Back 101

4

Front 102

Complete Proteins

Back 102

contain all essential amino acids
-animal sources (eggs, dairy, meat, fish, poultry)
-plant sources (soy, quinoa)

Front 103

Incomplete Proteins

Back 103

do not contain all essential amino acids
-plant sources (grains, legumes, vegetables)

Front 104

Assessing Nutritional Status
(ABCD)

Back 104

Anthropometric Measurements
Biochemical/Lab Tests
Clinical Physical Assessment
Diet history

Front 105

Ideal Body weight

Back 105

estimate of optimal weight for health
female: 100# for 5'0"
-for every additional inch add 5#
male: 106# for 5'0"
-for every additional inch add 6#

Front 106

Body Mass Index

Back 106

BMI
ratio of height to weight that reflects total body fat stores

Front 107

weight gain

Back 107

energy consumed > energy used

Front 108

Weight loss

Back 108

energy consumed < energy used

Front 109

weight stable

Back 109

energy consumed = energy used

Front 110

Assessing Nutritional status: Biochemical/Lab Tests

Back 110

Hemoglobin/hematocrit
serum albumin (measure PRO)
Pre-albumin
Iron
Glucose
Cholesterol (below 200)
triglycerides
Vitamin D (help absorb calcium)

Front 111

Assessing Nutritional Status:
Clinical and Physical assessment & Diet History

Back 111

Diet:
-% of meals
-24 hr recall
-food diaries
-calorie count

Front 112

recommended for energy nutrients in carbs

Back 112

50-60% of daily calories
- a greater portion should be complex carbs, not simple sugars (whole wheat grains)

Front 113

recommended for energy nutrients in fats..

Back 113

no > than 30% of daily calories
-<10% of the total fat calories from saturated and trans fatty acids.
-no > than 300 mg cholesterol

Front 114

recommendations for energy nutrients in Protein..

Back 114

10-20% of daily calories
- approx. .08 grams/kg of ideal body weight

Front 115

Feeding pts.: Impaired swallowing/risk for aspiration

Back 115

NO STRAWS
Encourage small bites and multiple swallows
Simple cues: "chew". "swallow"
Do not rush
Check for pocketing

Front 116

Fluid restrictions

Back 116

pts with heart and renal failure
restrictions includes drinks, jello, ice cream, ice chips
--chew gum
--frequent oral care
--gargle with refridgerated mouthwash

Front 117

Clear Liquid Diet

Back 117

Ordered for the pt who have not had any oral intake for some time, bowel prep for tests, pre or post op, diarrhea
Diet includes: water. tea,carbonated beverages, lemonadem frut flavored gelatin,popcicles,clear,fat free, broth,and apple grape and cranberrie jouce.
-No dairy products

Front 118

Full LIquid Diet

Back 118

pts who cant chew or in progressing from clear liquid diet
-includes clear and opaque lquid foods and foods that liquiefy at body temp.
--all clear liquids, plain ice cream,sherbert,b;fast drinks,milk, pudding, strainedsoups and vegetables juicies.

Front 119

Mechanical Soft diet

Back 119

pts with dental problems or difficulty chewing dut to ulceration or oral surgery,.
-Diet includes liquid, chopped, or pureed foods or regulr foods with soft consistency.

Front 120

Bland Diet

Back 120

pts with diarrhea, gastritis, ulcers, gastric reflux, heart failure, heart attack.
--No mechanically or chemically irritating food, ex: etoh, caffeine, fried foods, pepper, and spicy foods.

Front 121

Low Fiber Diet(Residue)

Back 121

Pts with partial intestinal obstructions, IBS, diarrhea
--Foods that are high in carbs are high in fiber...breads, pasta, cereals

Front 122

High Fiber Diet

Back 122

pts with constipation, diabetes, high cholesterol.
20-25 grams of fiber per day
Food high in fiber:
-raw fruit and veggies
-seed
-whole grains

Front 123

ADA Diet

Back 123

Diabetes type 1 and 2
Diet low in simple sugars
Constant Carbs

Front 124

Low Sodium

Back 124

pts with renal failure, heart failure, cirrhosis, high BP
--No salt added- no salt shaker and lightly salting food during cooking

Front 125

High Sodium Food examples...

Back 125

Salt water fish and shellfish
Peanuts
pretzels
corn chips
cheese
ham
canned and frozen foods: soup and veggies