Fundamentals Last Exam 2009

Front 1

Emacation

Back 1

excessive leanness

Front 2

Cachexia

Back 2

general wasting away of body tissue

Front 3

Anorexia

Back 3

loss of appetite

Front 4

Vomiting

Back 4

loss of stomach contents

Front 5

Emesis/Vomitus

Back 5

substance that is vomited

Front 6

Retching

Back 6

act of wretching without producing vomitus

Front 7

Regurgitation

Back 7

bringing stomach contents to the throat and mouth without the effort of vomiting

Front 8

Projectile Vomiting

Back 8

vomiting with great force

Front 9

Eructation

Back 9

Belching

Front 10

Dysphagia

Back 10

difficulty swallowing

Front 11

Edentulous

Back 11

Without teeth

Front 12

Dietician

Back 12

Plans meals and centralized food service that prepares clients meals (that treats the disease)

Front 13

Name Seven Nutrients

Back 13

calories, Protein, Carbs, Fats minerals, vitamins, and water

Front 14

Calories are a source of ______

Back 14

Energy

Front 15

Protein builds and repairs___

Back 15

cells

Front 16

Minerals regulate many of body's chemical processess such as...

Back 16

blood clotting, nerve impulses

Front 17

Carbs are the bodies primary source for

Back 17

quick energy.

Front 18

Fats are a ____ energy source, supplying twice the _____ per gram than other proteins or carbs.

Back 18

concentrated, calories

Front 19

Water is .....

Back 19

essential for all life

Front 20

Fat's oils and sweets

Back 20

sparingly

Front 21

Milk , dairy servings per day

Back 21

3c

Front 22

meat and beans servings per day

Back 22

5.5oz

Front 23

fruit servings per day

Back 23

2c

Front 24

veggies per day

Back 24

2.5c

Front 25

grains

Back 25

6 oz

Front 26

four nursing interventions to overcome anorexia

Back 26

cater to clients food preference, nutrient dense foods, small sevings of food frequently, ensure client rested before meals

Front 27

four nursing interventions to overcome nausea

Back 27

check to see if odor is contributing to nausea, assist in takingn deep breaths, limit clients abrupt movements, limit clients intakes

Front 28

four nursing interventions to overcome vomiting

Back 28

temporarily limit intake, lean head forward over container, adjust, light sound, ventilation, cool compress to forehead

Front 29

four nursing interventions to overcome flatus

Back 29

chew mouth closed, no straws, no gum, smoking, limit food containing large volumes of air souffles, yeast bread, carbonated bevgs.

Front 30

How do u assist a client who is unable to eat on his own?

Back 30

encourage, avoid rushing, provide manageable food amt., non paralyzed side of mouth, let client indicate when ready for more, talk about pleasant subjects

Front 31

Important points to remember when serving a tray or feeding a blind patient.

Back 31

Dishes with rims, finger foods, describe food and location, clock method, guide hand, pregpare food, cut and open things, when feeding say what it is u are giving him, do not rush

Front 32

Important points to remember when feeding a patient with disphagia.

Back 32

keep suction machine at bedside, stay with pt. while eating, upright pos, rested have their full attention, small meals, liquid of mechanical soft diet, short simple instructinos, encourage swallowing

Front 33

Intubatoin

Back 33

placement of a tube into stomach or intestine.

Front 34

nasogastric intubation

Back 34

insertion of tube through nose into stomach

Front 35

What is the NEX measurement used for?

Back 35

To measure from Nose to Earlobes to Xiphoid process to measure the placement of tube.

Front 36

Decompression

Back 36

removing gas or liquid from abd or bowel

Front 37

What the difference in Lavage and Gavage?

Back 37

Lavage is to flush and Gavage is to provide nourishment. (usually with a single lumen)

Front 38

Difference in Levine Tube and Salem Sump?

Back 38

Levine Tube is single lumen and Salem Sump is double lumen. (used more with decompression)

Front 39

Enteral Nutrition

Back 39

Nourishment provided through stomach, small intestine rather than oral.

Front 40

The stylet is a metal guidewire that guides the lumen to the destination. T or F

Back 40

T

Front 41

Milk , dairy servings per day

Back 41

3c

Front 42

meat and beans servings per day

Back 42

5.5oz

Front 43

fruit servings per day

Back 43

2c

Front 44

veggies per day

Back 44

2.5c

Front 45

grains

Back 45

6 oz

Front 46

four nursing interventions to overcome anorexia

Back 46

cater to clients food preference, nutrient dense foods, small sevings of food frequently, ensure client rested before meals

Front 47

four nursing interventions to overcome nausea

Back 47

check to see if odor is contributing to nausea, assist in takingn deep breaths, limit clients abrupt movements, limit clients intakes

Front 48

four nursing interventions to overcome vomiting

Back 48

temporarily limit intake, lean head forward over container, adjust, light sound, ventilation, cool compress to forehead

Front 49

four nursing interventions to overcome flatus

Back 49

chew mouth closed, no straws, no gum, smoking, limit food containing large volumes of air souffles, yeast bread, carbonated bevgs.

Front 50

How do u assist a client who is unable to eat on his own?

Back 50

encourage, avoid rushing, provide manageable food amt., non paralyzed side of mouth, let client indicate when ready for more, talk about pleasant subjects

Front 51

Jejunostomy is in the small intestine and produces liquid stool? T of F

Back 51

T

Front 52

Why is suction connected to an NG tube?

Back 52

For gastric decompression or for tube feeding

Front 53

Three methods used to determind the location of NG tube?

Back 53

aspirate fluid, auscultate abd., test ph of aspirated flulid

Front 54

Most and Least reliable methods of locating an NG tube.

Back 54

Most-testing the PH
Least - Auscultating

Front 55

When removing an NG tube what are 4 measures to take?

Back 55

Enclose in towel, empty measue and record drainage, OFFER ORAL HYGIENE, encourage client to clear throat

Front 56

What are 5 effects of dumping syndrome?

Back 56

weakness, diziness, sweating, nausea, diarrhea

Front 57

Bolus feeding is instilled in less than __ minutes. 4-___ times a day and 200-___ ml.

Back 57

30,6,400

Front 58

Intermittent feeding is instilled _____ oever 30-___minutes. 250-___ ml and is in bag used by ______.

Back 58

gradually, 60 400, gravity

Front 59

cyclic is ____ instilation of liquid nourishment 8-___ hours and 16-12 hours of ___.

Back 59

continuous, 12, 12

Front 60

Tube feedings are always flushed with water to maintain ______+.

Back 60

patency

Front 61

While recieving a tube feeeding the patient should be in _____ position.

Back 61

high fowlers

Front 62

When u aspirate ____% of last feeding you ____ the next feeding and ____ it. ______ the residual becuase it has vital nutrients and _____.

Back 62

20 (100ml), withhold, report, Reinstill, electrolytes

Front 63

What kind of coverage would be needed for TPN.

Back 63

Insulin

Front 64

Patients fed by gastric lavage. (5)

Back 64

undergoing abd. gi surgery, pts. who cannot eat swallow, unconcious, esophogeal gastric disorder, stroke

Front 65

3 nursing measures for TPN>

Back 65

Moniter I&O, capillary blood glucose levels, wean gradually cuz glucose drops (rebound effect)