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30 Cards in this Set
- Front
- Back
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Basic Nutrition
- good nutrition is needed for ___, ___, and ___ - 6 groups of nutrients - a ___ is the amount of energy produced when the body burns food |
- growth, healing, body functions
- fats, proteins, carbohydrates, vitamins, minerals, and water - calorie |
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Protein
- is the most ___ nutrient - is needed for ___ and ___ |
- important
- tissue growth and repair |
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Carbohydrates
- provide ___ and ___ for bowel movements |
- energy and fiber
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Fats
- provide ___ - add ___ to food - help the body use certain ___ |
- energy
- flavor - vitamins |
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Vitamins
- are needed for certain ___ - do not provide ___ |
- body functions
- calories |
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Minerals
- ___ and ___ formation - ___ and ___ function - ___ balance |
- bone and tooth
- nerve and muscle - fluid |
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Water
- is needed for ___ - body should have ___ mL/day - the water requirement for adults is approximately ___ mL/calorie of intake - generally a patient should take in an amount ___ |
- all body processes
- 2500 mL/day - 1 mL/cal - = to recorded fluid output + 500 mL |
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Factors Affecting Eating and Nutrition
1.) Aging- causes changes in the ___ system 2.) Culture- influences food ___ and food ___ 3.) Religion- Influences ___, ___, and ___ food |
- 1.) digestive system
- 2.) choices and preparation - 3.) selecting, preparing, and eating |
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Factors Affecting Eating and Nutrition
4.) Loss of Appetite- ___, drugs, ___, pain, and ___ - unpleasant ___, ___, and ___ - decreased senses of ___ and ___ 5.) Personal Choice 6.) Illness- the ___ usually decreases - ___ needs are increased - some diseases and drugs cause a ___ |
- 4.) illness, anxiety, depression
- sights, thoughts, smells - taste and smell - 6.) appetite - nutritional - sore mouth |
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OBRA Dietary Requirements
- the persons ___ and ___ needs are met - the person's diet is ___, ___, and ___ - food is ___ - hot food is served ___ and cold food is served ___ - food is served ___ - food is prepared to meet each person's ___ - each person is served at least ___ meals a day and is offered a ___ - special ___ and ___ are provided |
- nutritional and dietary
- well balanced, nurishing, tastes good - appetizing - hot , cold - promptly - needs - 3 , bedtime snacks - eating equiptment and utensils |
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Special Diets
- ___ may order special diets - regual diet, general diet, and house diet mean no ___ or ___ |
- Doctors
- dietary limits or restrictions |
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Sodium Controlled Diet
~ too much sodium - ___ swell with water - there is ___ in the blood vessels - the ___ has to work harder - the ___ orders the amount of sodium restriction |
- tissues
- excess fluid - heart - doctor |
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Diabetes Meal Planning
- diabetes is a chronic disease caused by ___ - meals and snacks must be served and eaten at ___ - the NA must note what the patient ___ and ___ |
- lack of insulin
- certain times - did and did not eat |
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Dysphagia Diet
- dysphagia means ___ - to prevent ___, food thickness is changed ~ promote safety - know the ___ and ___ of dysphagia - position the person's ___ and ___ correctly - feed the person according to the ___ - follow ___ precautions - report changes in how the person ___ - report ___, ___, difficulty ___, abnormal ___, or ___ sounds at once |
- difficulty swallowing
- aspiration - signs and symptoms - head and neck - plan of care - aspiration - eats - choking, coughing, difficulty breathing, abnornal breathing, or respiratory sounds |
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Fluid Balance
- water is needed to ___ - water is ingested through ___ and ___ - 3 ways water is lost - ___ occurs when fluid intake exceeds fluid output - ___ is a decrease in the amount of water in body tissues |
- live
- fluids and foods - urine, feces, vomitus ; skin (perspiration) ; lungs (expiration) - edema - dehydration |
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Fluid Balance
- an adult needs about ___ to ___ mL of fluid per day for normal fluid balance - hot weather, exercisem fever, illness, and excess fluid loss makes water requirements ___ - encourage fluids, restrict fluids, and NPO are ___ |
- 2000 to 2500 mL
- increase - special orders |
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Preparing the Person for Meals
- meet ___ needs - assist with or provide ___ care - make sure assistive devices such as ___, ___, and ___ are in place - make sure incontinent persons are ___ and ___ - assist with ___ washing - position the person in a ___ position |
- elimination
- oral - dentures, eyeglasses, hearing aids - clean and dry - hand - comfortable |
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Dining Programs
- 4 types of dining programs |
- social dining
- family dining - assistive dining - low-stimulation dining |
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Serving Meal Trays
- serve meal trays after ___ - if a meal tray is not served within 15 min you must recheck ___ and follow ___ |
- preparing the patient for meals
- food temp , agency policy |
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Feeding the Person (NNAAP)
- serve food and fluids in the order ___ of the patient - offer ___ during the meal - use ___ to feed the person - follw the ___ - when assisting visually impaired patients use the ___ method to describe foods on meal trays |
- preference
- fluids - spoons - care plan - clock method |
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Feeding Patients with Dementia
- a ___ and ___ setting is needed - special ___ may be needed - follow the ___ - ___ if you feel upset or impatient - treat the person with ___ and ___ |
- quiet and calm
- meal times - care plan - talk to the nurse - dignity and respect |
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Between-Meal Nurishments
- are served ___ on the nurisng unit - provide the needed ___, a ___, and a ___ |
- upon arrival
- utensils, straw, napkin |
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Providing Drinking Water
- patients and residenst need freash drinking water each ___ and whenever the pitcher is empty - ask the nurse about the persons ___ orders - practice medical ___ |
- shift , empty
- fluid - asepsis |
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Calorie Counts
- always note what the person ___ and ___ |
- ate
- how much |
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Enteral Nutrition
- a nurse gives formula through a ___ - a ___ is inserted through the nose and the esophagus into the stomach - a ___ is inserted into the stomach through a surgically created opening |
- feeding tube (gavage)
- nasogastric (NG) tube - gastronomy tube (stomach tube) |
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Enteral Nutrition
-4 risks from tube feedings ~ preventing aspiration - aspiration can cause ___ and ___ - during insertion, a ___ can slip into the airway - after insertion, the ___ can move into the airway - aspiration also occurs from ___, which can be prevented by following the ___ |
- aspiration, diarrhea, constipation, delayed stomach emptying
- pneumonia and death - NG tube - NG tube - regurgitation , care plan |
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Intarvenous (IV) Therapy
- the ___ is in a plastic IV bag - a ___ or ___ is inserted into a vein - the ___ connects the IV bag to the catheter or needle - fluid drips from the bag into the ___ - the ___ is used to regulate the flow rate - the IV bag hangs from a ___ or ___ |
- fluid
- catheter or needle - infusing tubing - drip chamber - clamp - IV pole or ceiling hook |
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IV Therapy
~Flow Rate - the ___ order the amount of fluid to give and the amout of time to give it in - the ___ calculates the flow rate - never change the position of the ___ or adjust ___ on IV pumps ~ Tell the RN if - ___ is dripping - the rate is too ___ - the rate is too ___ |
- doctor
- RN - clamp , controls - no fluid - fast - slow |
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Assisting with IV Therapy-NA's
- NA's help meet the person's ___, ___, and ___ needs ~ NA's are not responsible for - ___ or ___ IV therapy - regulating the ___ - ___ IV bags - giving ___ or ___ |
- safety, hygiene, activity
- starting or maintaing - flow rate - changing - blood or IV drugs |
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- good ___ should practiced throughout a lifetime
- ___ is the cornerstone to good nutrition and ___ is the cornerstone to goos health - meeting ___ and ___ needs is a part of your job |
- nutritional habits
- education , good nutrition - nutrition and fluid |
