Nutritional Components Of Care

Front 1

Carbohydrates

Back 1

preffered source of energy.
Provide 4 cal/g.

Pomote fat metabolism, spare protein, inhance GI function

Front 2

carbohydrates main food sources

Back 2

milk, grains, fruits, veggies.

Front 3

fats

Back 3

provides a concentrated source and stored form of energy.
Protect internal organs, maintain body temp.
Enhance absorption of fat soluble vitamins.

9 cal/g

Front 4

inadequate carbohydrates cause..

Back 4

affects metabolism

Front 5

inadequate fats causes...

Back 5

sensitivity to cold, skin lesions, ^ risk of infection and amenorrhea in women

Front 6

proteins

Back 6

4 cal/g
made into amino acids
critical in the growth and development of body tissues
build and repair body tissues, regulate fluid balance, produce antibodies, provides energy, produce enzymes and hormones

Front 7

protein food sources

Back 7

eggs, dairy products, meat, fish, and poultry contain adequate amounts of EAA's, bread and cereal, dried beans.

Front 8

inadequate protein causes....

Back 8

energy malnutrition and severe wasting of fat and muscle tissue.

Front 9

vitamins

Back 9

facilitates the metabolism of fats, proteins and carbs.

Front 10

Vit. __, __, __, __ can be stored in the body and are___ soluble. Excess can cause____>

Back 10

A,D,E,K
fat
toxicity

Front 11

Vit __ and __ are not stored in the body and are ____ soluble. They are excreted in the ____.

Back 11

B and C
water
urine

Front 12

Vit. __ acts as a catalyst for facilitating blood clotting factors esp. prothombin.

Back 12

K

Front 13

Vit. __ produces ___which is a vital component in wound healing.

Back 13

C
collagen

Front 14

Vit. __ maintains eyesight and epithelial linings.

Back 14

A

Front 15

____ ___ helps prevent neural tube birth defects.

Back 15

Folic acid

Front 16

minerals

Back 16

components of hormones, cells, tissues,and bones.
Almost all foods contain some type of minerals.

Front 17

Clear liquid diet

Back 17

provides fluid and electrolytes to prevent dehydration.
used foro malnourished pt. or a pt. who hasnt had any oral intake for some time.

Front 18

clear liquid diet nursing considerations

Back 18

pt should NOT stay on clear liquid diet for more than 1-2 days.
Consists of food that are light and clear, and liquefy at body or room temp.

Front 19

clear liquid diet food sources

Back 19

clear broth, water, bouillon, carbonated beverages, gelatin, hard candy, lemonade, popsicles, and regular of decaffienated coffee or tea.

Front 20

full liquid diet

Back 20

may be used as second diet after clear liquid for a pt who is unable to chew or swallow.
Includes both clear and opaque liquid foods.

Front 21

full liquid diet food sources

Back 21

all clear liquids, plain ice cream, sherbet, breakfast drinks, milk pudding, custard, soups that are strained, strained vegetable juice.

Front 22

mechanically altered diet

Back 22

foods that have been mechanically altered in texture to require minimal chewing.
Used for pt.w diff in chewing, dental problems, surgery of the head neck, or who have dysphagia.

Front 23

mechanically altered diet nursing considerations

Back 23

texture modification depends on pt. needs(mashed, pureed, ground or chopped)
Food to be avoided; nuts, dried fruit, raw fruits, vegetables, fried foods, chocolate candy, tough, smoked, or salted meat.

Front 24

soft diet

Back 24

used for diff. chewing and swallowing.
ulcerations of the mouth gums, broken jaws, or dyshphagia. oral surgery, plastic surgery of the head and neck or stroke.

Front 25

soft diet nursing considerations

Back 25

client w mouth sores should be served food @ cooler temps.
Pt with diff chewing and swallowing bc of reduced saliva can suck on sour candy and increase salivary flow.
avoid foods with nutts and seeds.
drinking fluid through a straw may be easier.

Raw fruits, veggies, fried foods, and whole grains are avoided.

Front 26

low residue, low fiber diet

Back 26

foods that are least likely to form an obstruction when the intestinal tract is narrowed by inflammation or scarring when GI mobility is slowed.

Front 27

low residue, low fiber diet nursing considerations

Back 27

foods high in carbs are low in residue(white bread, cereal, pasta)
avoid raw fruits(except bananas) veggies, seeds,plant fiber, and whole grains.
Dairy products only 2 serv a day.

Front 28

high residue, high fiber diet

Back 28

used for pts. with constipation, irritable bowel syndrome,

Front 29

high residue, high fiber diet nursing considerations

Back 29

provides 20 to 25 g daily
adds volume and weight to stools speeds up the movement of undigested materials through the intestine.
^ fiber gradually, provide adequate fluidsd to decrease s/e abd. cramps, bloating, diarrhea, dehydration.
Gas forming foods should be limited.

Front 30

cardiac diet

Back 30

reduces the risk of heart disease.
for (athersclerosis, diabetes mellitus, hyperlipidemia, hypertenstion, MI, nephrotic syndrome, and RF.

Front 31

cardiac diet nursing considerations

Back 31

limit the amount of cholesterol, sodium and fats(polyunsaturated fats, monounsaturated fats, saturated fats, and trans fat.)

Front 32

fat restricted diet

Back 32

used for clients with malabsorption disorders(pancreatitis, gallbladder disease, and gastroesphageal reflux)
used to reduce symptoms of abdominal pain, steatorrhea, flatulence,and diarrhea associated w high intake of dietary fat

Front 33

high calorie, high protein diet

Back 33

indications: severe stress, burns, cancer, HIV, AIDS, COPD, respiratory failure, or any type of debilitating disease

Front 34

high calorie, high protein diet food source

Back 34

HIGH PROTEIN-whole milk, milk products, peanut butter, nuts, seeds, beef, chicken, pork, eggs.

HIGH CALORIE_ sugar, cream, gravy, oil, butter, mayo, dried fruit, avocados, honey.

Front 35

carbohydrate consistent diet

Back 35

diabetes mellitus, hypoglycemia, hypergylcemia, and obesity.

Front 36

sodium restricted diet

Back 36

hypertenstion, heart failure, renal disease,cardiac disease, cirrhosis of the liver.

Front 37

sodium restricted diet nursing considerations

Back 37

fresh rather than processed.

Front 38

protein restricted diet

Back 38

acute renal failure, chronic renal failure, cirhosis of the liver, and hepatic coma

Front 39

protein restricted diet nursing considerations

Back 39

40 to 60g daily
foods from milk, meat, bread and starches should be avoided.

Front 40

renal diet

Back 40

acute and chronic renal failure, hemodialysis and peritoneal dialysis

Front 41

food low in potassium

Back 41

applesauce, greenbeans, cabbage, lettuce, peppers, grapes, blueberries, cooked summer squash, cooked turnip greens, fresh pineapples and rasberries.

Front 42

high calcium diet

Back 42

needed during bone growth in adulthood.

faciliate vascular contraction, vasodilation, muscle contraction, and nerve transmission.

Front 43

low purine diet

Back 43

gout, kidney stones, elevated uric acid.

Front 44

low purine diet- foods to restrict

Back 44

anchovies, herring. mackerel, sardines, scallops, glandular, meats, gravies, meat extracts, wild game, goose, and sweetbreads.

Front 45

high iron diet food source

Back 45

organ meats, meat, eggs, yolks, whole wheat products, dark green veggies, dried fruit, legumes.

Front 46

vegetarian diet food sources

Back 46

tofu, tempeh, soy milk, and soy products, meat analogues, legumes, nuts, seeds, sprouts and fruits, veggies.
Soy protein is = to animal proteins

Front 47

enteral nutrition

Back 47

provides liquefied foods to the GI tract via a tube
When GI intake is functioning but oral intake isnt feasible.
Clients w swallowing problems, burns, liver failure, severe malnutrition.

Front 48

parenteral nutrition

Back 48

supplies necessary nutrients via the veins.
Carbs= form of dextrose
fats= emulsified form
protein= form of amino acids
vitamins, minerals, electrolytes and water.

LEAST DESIRABLE FORM

Front 49

measures to relieve thirst
(CFAG)

Back 49

Chew gum or suck hard candy
Freeze fluids, take longer to consume.
Add lemon juice to water, make it more refreshing
Gargle with refrigerated mouth wash.

Front 50

complications of enteral feeding
(ADD NO)

Back 50

Aspiration
Diarrhea
Displacement of tube

Nasal and mouth mucosal drainage
Obstruction of tube

Front 51

vegetarian diet (types)

Back 51

lacto-ovo-consumes eggs and dairy products, excludes meat, poultry, seafood

lacto- consumes diary products, excludes eggs, meat poultry and seafood

vegan- refrains from eating animal products

presco-consumes seafood but excludes meat, poultry, eggs, and dairy products.

Front 52

total parenteral nutrition (TPN)

Back 52

adm. through central access when pt needs a large concentration of carbs (10% glucose concen)

Front 53

The ___ and ___ jugular vein is used when TPN is short term intervention < than __ weeks.

Back 53

subclavian, internal
4

Front 54

peripheral parenteral nutrition (PPN)

Back 54

PPN adm. through the peripheral veins.

Front 55

PPN id used for ___ periods. Usually __ to __ days when clients only need a small concentrations of ___, ___, and ___.

Back 55

short
5,7
carbs, fats,proteins

Front 56

PPN is used to deliver ___ or mildly ___ solutions. Highly ___ solutions into the peripheral veins can cause ____, ____, or ___.

Back 56

isotonic, hypertonic
hypertonic
phlebitis, sclerosis, swelling

Front 57

Lipids contain ___ ___ phospholipids and should NOT be given to clients with ___ allergies.

Back 57

egg yolk
egg

Front 58

most fat emulsions are prepared from soy bean and safflower oil with egg yolk to provide emulsification.

Back 58

Fat emulsions

Front 59

Glucose intolerant clients or clients with diabetes mellitus may benefit from receiving a larger percentage of their PN from lipids.

Back 59

parenteral nutrition

Front 60

____ should NOT be put into the __ ____solution.

Back 60

additives
fat emulsion

Front 61

fat emulsion flow

Back 61

infuse the solution initially at 1 ml/minute. Mon VS every 10 minutes and observe for adverse reaction for the first 30 minutes.
If reaction appear STOP infusion & notify physician.
If no reaction adjust flow rate to prescribed rate.

Front 62

signs of an adverse or allergic reaction to lipids
(CCCNT FFD HPV)

Back 62

Chills
Cyanosis
Chest and back pain
Nausea and vomiting
Thrombophlebitis

Fever
Flushing
Diaphoresis
Dyspnea

Headache
Pressure over eyes
Vertigo