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48 Cards in this Set

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The treatment of a disease or disorder with a special diet
diet therapy
an order written by a physician for food, including liquids
dietary prescription/order
NPO
nil per os
A type of diet often prescribed before surgery and certain diagnostic procedures, to rest the GI tract or when a client's nutritional problem has not been identified
NPO
(nil per os)
The _____ or ______ diet is planned according to the food guide pyramid with no restrictions of any kind
general or regular
A ____ diet provides foods that are easy to chew and swallow
soft
Approximately _____ kcal are provided on a soft diet
1800
A surgical liquid diet is also known as ...
clear-liquid diet
A _____ diet is ordered as preparation for diagnostic tests or as the first meal or two after surgery
clear or surgical liquid diet
A ____ diet consists mostly of water and carbs
clear/surgical
A ____ diet consists of approximately 500 kcal day which is nutritionally inadequate but relieves thirst, aids in hydration and mildly stimulates peristalsis
clear / surgical liquid
Liquids included on a ____-____ diet are water; clear, fat-free broth; tea, coffee; clear and strained fruit juices; popsicles; and carbonated drinks such as 7Up or Sprite
clear / surgical liquid
A ____ diet provides approximately 800-1000 kcal/day
full-liquid
A ___ diet includes all foods that are liquid at room temperature
full-liquid
In addition to the liquids on a clear-liquid diet, a ____ diet includes non-clear liquids
full-liquid
A ____ _____ diet consists of food fixed especially for a person who has no teeth or has difficulty chewing
mechanical soft or edentulous
A ____ diet uses foods that have been blended to a smooth consistency; prescribed for clients who have difficulty swallowing
pureed
A ____ diet restores or maintains a client's nutritional status
special
The ____-_____ diet consists of 5-10g of fiber a day
low-residue
The ___ diet is prescribed to decrease GI mucosal irritation in clients with diverticulitis, ulcerative colitis and Crohn's disease
low-residue
List some foods to be avoided on a low-residue diet
raw fruits (except bananas), vegetables, seeds, plant fiber and whole grains
A __-___ diet contains 25-35g or more of dietary fiber
high-fiber
A ____ diet is an integral part of the treatment regimen for diverticulosis because it increases the forward motion of the indigestible wastes through the colon
high-fiber
A ____ diet helps prevent constipation, hemorrhoids and colon cancer, along with helping to treat diabetes millitus and atherosclerosis
high-fiber
The recommended foods for a __-__ diet include coarse and whole-grain breads and cereals, bran, all fruits, vegetables and legumes.
high-fiber
A ____ diet eliminates chemical and mechanical food irritants such as fried foods, alcohol and caffeine
liberal bland
The ____-____ diet is prescribed for clients with gastritis and ulcers
liberal bland
The ____ diet reduces the total fat ingested by replacing saturated fats with monounsaturated and polyunsaturated fats and restricting cholesterol
fat-controlled
A ____-____ diet is prescribed for clients with atherosclerosis, heart disease, and obesity
fat-controlled
A diet which allows 2-3g of sodium is called a ____ _____-_____
mild sodium-restricted diet
A diet which allows 1000mg of sodium is called a ______
moderate sodium-restricted diet
A diet which only allows 250 mg sodium is called a ______
severe sodium-restricted diet
A ____ diet is prescribed for clients with FVE, HTN, heart failure, MI, or renal failure
severe sodium-restricted diet
Name the four parts of assisting with meals
1. preparing the client
2. preparing the environment
3. serving the tray
4. assisting with eating
When a client with ____ doesn't eat all the food on the tray, a supplemental feeding is sent later
diabetes
____ nutrition includes both the ingestion of food orally and the delivery of nutrients through a GI tube
enteral
____ nutrition refers to nutrients bypassing the GI system and entering the blood directly
parenteral
_____ _____ maintain the structural and functional integrity of the GI tract, enhances the utilization of nutrients, and are a safe, economical way to provide nutrients
tube feedings
Tube feedings generally do not last longer than ____ weeks
six
Tube feedings are generally administered through a ______ tube
nasogastric
When a tube cannot be placed in the nose or when tube feedings are required for more than six weeks, an _____ is surgically created
ostomy
Usually tube feedings are administered via ______ ______ method
continuous infusion
A continuous tube feeding is generally given using a pump over an ____-_____ hour period
18-24
A half-strength continuous infusion tube feeding is usually at a rate of ____-____ mL per hour which may be increased by approximately ____ every ____ hours
30-50
25mL
4
The infusion of a solution of nutrients directly into a vein to meet a clients daily requirements is called _____ nutrition
parenteral
_____ nutrition is used if the GI tract is not functional or if normal feeding is not adequate for the client's needs
parenteral
TPN was formerly known as _____
hyperalimentation
A nutritional solution which contains an intravenous infusion containing dextrose, amino acids, fats, essential fatty acids, vitamins and minerals is called _____ _____ _____
total parenteral nutrition (TPN)