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119 Cards in this Set
- Front
- Back
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As adults age, thier sense of taste
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diminishes
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The term productive aging refers to
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development of attitides and skills that support adaptiation to the transitions of life
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Growth is usually complete by the
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late teens for women and early 20s for men
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Protien needs continue to increase until about age 24 years because
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lean body mass contintues to increase
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Calcium and iron intakes may be inadequate in young women because
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intake of foods high in these minerals may be restricted because of attemtps to lose weight
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Decreases in lean body mass and increases in body fat that occur during middle adulthood may be slowed by
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exercise and strength training
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The Food Stamp Program provides
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coupons toward the purchase of food for people with low income
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The emergency food assistance program supplements the dietary intake of low-income housholds by
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reducing government-held surplus dairy commodities
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The senior Nutrtion Program provides meals for
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anyone age 60 years or older
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Chewing and swallowing difficulties in older adults increase the risk of
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food asphyxiation
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Excessive stress may be associated with developmen of
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peptic ulcer
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A degenerative disease that is more common in women than in men is
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osteoporosis
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Alcohol abuse is associated with poor nutrional status because
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alchoholic beverages displace healthfull foods from the diet
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Adults may use rationalizing to
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assign resonable explanations for poor eating habits
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Sensitivity of taste receptors may be altered if an individual has an inadequate intake of
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Zinc
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In older adults, weakening of muscles along the gastrointestinal tract may cause
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constipation
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Malnutrition and being underweight are most likely to be problems for adults ages
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over 80 years
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a reason that dehydartion may be a problem in older adults is that
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the ability of the kidneys to concentrate urine decreases
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The nutrtion screening initiative is intended to help
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identify adults older than 65 who are at nutrtional risk
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In adults more than 80 years old, the greatest dietary concern is
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maintaining adequate nutrtional status
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The child and dult care food program helps provide food for
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children up to age 12, senior citizens, and certain handicapped people who participate in daycare programs
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To maintain a healthy body weight, adults should
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learn to respond to actual hunger cues
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Older women require less dietary iron than younger women because older women have
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decreased iron losses after menopause
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Overall, older adults require more nutrient-dense diets than younger adults because older adults have
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lower energy needs
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Confusion may sometimes be caused by a deficiency of
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water
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Factors that lead to decreased fluid intake in older adults include
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fear of incontinence
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Arthritis may lead to decreased food intake and malnutrtion because
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the ability to prepare food may be impaired
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A program that may benefit homebound older adults is the
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Home-Delivered Meals Program
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Older adults require more dietary vitamin D than younger adults because
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thier skin is less able to synthesize vitamin D
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Absorption of vitamin B12 may be decreased in older adults because of decreased
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producation of intrinsic factor by the stomach
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In-depth nutrtion interventions are provided by
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registered dietitians
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Malnutrtion that is inadvertently caused by treatment of diagnostic procedures is called
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iatrogenic malnutrtion
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Noninvasive measurements of height, weight, circumferences, and skin fold thickness are known as
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anthropometric measurements
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For adults who are unable to stand, height may be estimated by measuring
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knee height
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If a male patient weight 140 lbs when he is admited and weights 147 lbs 2 months later, his percent weight change during his hospital stay is
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5%
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A loss of >5% of body weight in one month is considered to be
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severe weight loss
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Rapid weight loss (> 1 lb in a day) is probably caused by loss of
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fluid
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A client with a BMI of 18 would be considered to be
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underweight
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Measurement of the circumference of the muscular area of the middle upper arm provides an estimate of the body's stores of
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somatic protien
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Measurements of serum albumin level are used to determine
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Visceral protien status
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A normal total lymphocyte count (TLC) is
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greater than 1500 cells/mm3
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In acute-care or long-term care settings, the most common form of dietary intake assessment is a
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kcal count
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A patient may be at high nutrtional risk if he or she
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has a serum albumin level of 2.5 g/dL
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Clear liquid diets are appropriate for patients
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during the 1st 24 hours after majoy surgery
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One advantage of a full liquid diet is that it
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provides more protein and kcal than a clear liquid diet
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Enteral feeding is preferred over parenteral nutrition whenever possible because enteral feeding
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maintains gut function and intergrity
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Commercial enteral formula products are preferred over home-blended formula because commercial products
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have a more consistent composition and are less likely to be contaminated with bacteria
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Standard formulas that contain intact nutients are called
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polymeric formulas
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Elemental formulas contain
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partially or fully hydrolyzed nutrients
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Feeding tubes should be placed into the small intestin rather than the stomach if
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the patient is comatose
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A PEG tube is a
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percutaneous endoscopic placement of a gastrostomy
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Rapid infusion of hypertonic enteral formulas may cause
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osmotic diarreha
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Bolus enteral feeding are appropriate only when the feeding tube administers the formula into the
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stomach
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To determine the nutritonal adequacy of a tube feeding
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anthropometric, biochemical, and clinical indexes should be assessed weekly
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To reduce the risk of aspiration, patients who are receiving enteral tube feedings should be positioned
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with the head of the bed elevated 30 to 45 degrees
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Infusion of nutrients into a large-diameter vein, such as the superior vena cava or subclavian vein, is known as
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central parenteral nutrtion
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The form of carohydarte used in parenteral netrition is
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dextrose monohydate
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Intravenous lipid emulsions are used as part of parenteral nutrtion to prevent fatty acid deficiency and
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add kcal without increasing osmolality
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In patents receiving parenteral nutrtion, high blood glucose levels may be caused by
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rapid infusions of high levels of dextrose
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During transitions from parenteral or enteral tube feedings to oral feedings, patients should be monitored to make sure that
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total nutrtional intake is adequate
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The adverse effects of malnutrtion on the skin may result in
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slow wound healing
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One of the most stressful physical traumas is
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a burn that covers >40% of body surface area
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Glycogen stores are usually depleted after an indivivual fasts for
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8-12 hours
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During the first few days of starvation, the brain obtains glucose that is produced from
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amino acids via gluconeogenesis
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After several days of starvation, the body tissues obtain more of their energy from
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ketone bodies
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During starvation, the body conserves energy by
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decreasing metobolic rate
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A major difference between starvation and stress is that metabolic rate
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decreases during starvation and increases during stress
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Major hallmarks of the ebb phase of stress are
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hypothermia and lethargy
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The ebb phase of stress generally lasts for about
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36-48 hours
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Patients with poor nutrtional status before surgery are at high risk for pneumonia or wound infections after surgery because
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their nutrient stores may be inadequate to meet increased needs during recovery
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During severe stress, such as major nurns over large areas of the body, protein needs may increase as high as
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2.0 g/kg body weight
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As patients age, their body composition changes, and their fluid needs during recovery
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decrease
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The amino acid that plays an important role in the gastrointestinal tract during stress is
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glutamine
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During stress, giving patients extra insulin does not always decrease their high blood glucose levels because
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the ratio of glucagon to insulin is increased
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During stress and recovery, it is especially improtant that the patients achieve adequate intakes of
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vit c, vit a, and zinc
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The Harris-Benedict formula for calculating basal energy requirements is based on
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height, weight, age, and sex
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The activity factor used to estimate energy requirments for patients prescribed bed rest is
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1.2
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Primary protein-energy malnutrtion is caused by
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inadequate nutrient intakes
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Characteristics of kwashiorkor include
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very low levels of visceral proteins
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For individuals with marasmus, overly aggressive repletion of nutrients may cause
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refeeding syndrome
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During refeeding of a patient with protein-energy malnutrtion, it is improtant to provide adequate amounts of
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phosphorus, potassium, and magnesium
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Aggressive refedding is appropriate for patients with
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kwashiorkor
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Multiple organ dysfunction syndrome (MODS) is the progressive failure of
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three or more organ systems at the same time
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Patients with (MODS) benefit most from
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enteral feedings
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Patients who are dependent on ventilators may require nutrition support that provides high proportions of
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lipids
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Optimal recovery from surgery is promoted by
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Progression of the diet from liquids to solid foods as quickly as is reasonable
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A burn that destroys the entire epidermis, dermis and underlying subcutaneous tissue is classified as a
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third-degree burn
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During the first 24-48 hours after a majoy burn, the focus of nutrtion care is
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replacement of fluids and electrolytes
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Energy needs of burned patients are influenced by the
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percentage of total body surgace area (TBSA) burned
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Complementary medicine may be defined as
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a non-western healing approach used at the same time as conventional medicinie
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The merging of conventional therapies with established complementary and alternative medicine is known as
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integrative medicine
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Traditional Chinese Medicine is based on balance and resotration of
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yin and yang forces
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A macrobiotic diet may help support recovery of individuals with cancer when used along with conventional cancer treatment because it
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is low in fat and high in fiber and plant foods
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To provide a nutritional 'saftey net' patients may be encouraged to take a multivitamin/mineral supplement that contains
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100% or less of the DRI's for most micronutrients
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The Dietary Supplement Health and Education Act (DSHEA) of 94 considers dietary supplements to be
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foods
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Dietary supplemets are refulated by the
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US food and drus administration (FDA)
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Before a manufacturer can distribute a product that contains a new dietary ingredient, it must provide data that demonstrate
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the saftey and efficacy of the product
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Foods that contain physiologically active food components are called
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functional foods
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For patients who are taking prescription or OTC drugs, herbal preparations
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may cause dangerous herb-drug interactions
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Registered dietitians may encourage patients to use specific herbal supplements
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for which efficacy and safety have been scientifically studied and documented
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Drug-Drug or nutrient-drug interactions are likely to occur if the nuber of medications and/or supplements used by a patient is
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8 or more
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Unintended effects of drugs are called
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side effects
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Regular use of marijuana is associated with
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increased kcal intake
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Patients who stop smoking cigarettes have an increased preference for
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sweet foods
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If a patient with arthritis develops iron deficiency anemia, he or she should be asked about use of
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nonsteroidal antiinflammatory drugs
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Nurses should ask patients about their use of OTC medicaitons because
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they may cause drug-drug or nutrient-drug interactions
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Most drug absorption occurs in the
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small intestine
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Compared with when a drug is taken on an empty stomach, if it is taken with food it will be
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absorbed more slowly
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Drugs used to lower serum cholesterol levels may decrease absoprtion of
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fat-soluble vitamins
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Older adults may be at risk for potassium depletion if they use both
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certain diuretics and laxatives
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If a patient is taking a drug that causes nausea, he or she may be advised to
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drink liquids between rather than with meals
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If a pt is taking a drug that causes dry mouth, he or she may be advised to
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choose soft, moist foods
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Pts who take monoamine oxidase MAO inhibitors need careful counseling to avoid all foods that contain
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tyramine
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Foods high in tyramine include
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aged cheeses and aged and cured meats
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A fruit juice that may increase the bioavaliablity of certain drugs and may have serious consequences is
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grapefruit juice
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Except for medications that are known to cuase GI distress when taken on an empty stomach, most medications should be taken
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1 hour before or 2 hours after meals
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When administering medications to patients reveiving tube feedings, it is imprortant to consult the
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pharmacist
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When administering medications to tube-fed patients, crushed medications should be mixed with
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water
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Health care providers need to ask apecific questions to find out about patients use o fherbal products because
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many individuals do not consider these to be drugs or supplements
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