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77 Cards in this Set
- Front
- Back
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what is protein needed for
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what are good sources of complete protein
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meat, eggs, milk, fish, chicken |
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what are carbohydrates needed for |
energy |
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what is a good source of carb |
whole grains |
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what is the difference between water and fat soluble vitamins |
water soluble, b complex and C must be replaced every day- removed from body by urine, BM, perspiration and respirations |
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which are the fat soluble vitamins
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A,D,E and K |
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what are indications of dysphagia |
coughing, drooling, only taking liquids, pocketing food |
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how is dysphagia managed |
feed in good alignment, alternate food with liquids, cut food up in to small pieces, give cues to swallow food, leave in fowler's position 1 hour after meal |
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what type of diet is prescribed for a person with renal disease or hypertension |
low salt |
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what type of diet for a person with heart or liver disease |
low fat |
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what is a pureed diet
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blenderized food for people with dysphagia |
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what types of fluids are allowed on a clear liquid diet
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tea, black coffee, broths, popsicles, jello, gingerale, cranberry/apple juice, water |
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what is edema |
swelling of ankles, feet, hands, wrists- due to fluid retention, also causes weight gain |
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how is edema treated |
fluid restriction- remove water pitcher/cup; resident only allowed a set amount of fluid/day |
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what are signs/symptoms of dehydration
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dry skin, dry tongue and gums, decreased urine output, confusion, sunken area around eyes |
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how is dehydration treated |
encourage or force fluids- offer a small amount of a variety of fluids every two hours while awake |
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if Mr Jones drank 4 0unces of tea and 8 ounces of milk, how many ccs or mls did he consume |
4 0z= 120cc + 8 0z=240cc or a total of 360cc |
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what are guidelines for feeding
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spoon only; offer clothing protector (do NOT have to wear), sit resident up, describe food and determine what resident would like to start with, encourage independence, |
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how are fluids forced or encouraged
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what are some types of water soluble vitamins
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B complex vitamins and vitamin C- lost in urine, sweat and with a BM, must be replaced every day
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what are guidelines for baths |
no soap on face clean eyes from inner to outer canthus reduce drafts, cover and expose only the part being bathed change water if too soapy, cold or dirty wash from cleanest to dirtiest areas promote independence pat skin dry |
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what is removed from the room if resident on oxygen
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wool items, smoking materials, small electrical appliances (hair dryer, electric shaver) |
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what are aide responsibilities if resident on O2
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tell RN if humidifier bottle not bubbling or empty keep tubing unkinked don't change flow rate place no smoking sign on door
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what is a normal pulse oxygen reading
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95-100% |
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how is an ace wrap applied
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in a figure eight pattern |
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how is the man shaved
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shave in direction hair grows place used disposable razor in sharps container hold skin taut if nick- apply pressure to stop bleeding and tell RN ;use an electric shaver if man on anticoagulant or is a diabetic |
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what is the most important guideline to follow if your client has a feeding tube
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HOB must be raised when feeding infusing
also keep NPO and give mouthcare Q2h |
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why would someone be given a sitz bath
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hemorrhoids, perianal itching or pain
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how long can a hot/cold application be on the skin and how often is it checked
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check every 5 minutes
remove after 20 minutes |
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what does a hot or cold do |
heat OPENS to bring more blood to an area cold CLOSES to keep blood from an area |
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how is tangled hair combed |
hold in sections and comb from ends toward scalp |
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how are denture protected from damage |
line sink with towel to prevent cracking and clean/store in cold water to prevent warping of the plate (it will lose its shape) |
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what position for routine mouthcare |
fowlers |
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what position for mouthcare on an unconscious person |
lateral |
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when is mouthcare done |
after breakfast (PC) and at bedtime (HS) |
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how are fingernails filed and cut |
straight across |
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where is lotion never applied |
between toes and palms of hands |
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what does a stage one ulcer look like |
discoloration or redness |
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what are causes of pressure ulcers (aka decubitus ulcers or bedsores) |
immobility incontinence poor hydration and nutrition shearing friction |
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what is shearing |
when skin sticks to a surface and person slides down in bed- leave in a semi or low fowler's position to prevent |
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how is friction prevented |
use pillows to relieve pressure where skin touches skin use powder use a drawsheet to move in bed |
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what should be done if you see a red area on a resident's skin |
never massage the area tell the RN |
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how is female perineal care done |
front to back |
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how is male perineal care done |
in a circular motion, with foreskin retracted, from top of penis (meatus) towards the scrotum |
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how is a person dressed/undressed is he has an affected arm or leg |
to UNDRESS take the strong/unaffected side out first to DRESS- place the weak/affected side in first |
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what is the normal range and time required to take an AXILLARY temperature |
96.6-98.6 takes about 10 minutes |
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what is the normal range and time required to take an ORAL temp |
97.6-99.9 takes 3-5 minutes |
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what is the normal range and time required to take a rectal temp |
98.6-100.6 takes 1-3 minutes |
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what is the least and most accurate way to take a temp |
least accurate is axillary most accurate is rectal |
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what must be done to take a rectal temp |
place in sims position wear gloves lubricate thermometer and insert 1/2 inch hold in place |
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what are guidelines for taking an oral temp |
wait 10 to 20 minutes if person had hot/cold drink, cigarette or exercised before taking place under tongue to side of mouth |
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what is the normal range for pulse and guidelines for measuring |
60-100 don't use your thumb to measure use radial pulse (in wrist) |
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what is normal range for respirations and guidelines for measuring |
12-20 and don't tell person you are measuring |
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what do cheyne-stokes and kussmaul's respirations meal |
cheyne-stokes respirations are associated with death- have periods of apnea kussmauls respirations are associated with high blood sugar |
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what is the top number in BP called |
systolic number, represents heart contracting |
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what is the bottom number in BP called |
diastolic number, represents heart relaxing |
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what is considered hypertension |
a systolic of greater than 140 or a diastolic of greater than 90 |
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what are guidelines when caring for a person with a NGT |
keep NPO and give mouthcare Q2h keep tubing unkinked never lay flat while feeding going in |
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what are guidelines for range of motion exercises |
support above and below the joint exercise to point of resistance stop and report if pain is experienced |
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how long is a hot or cold application left in place` |
20 min |
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how often is a hot or cold application checked |
every 5 minutes |
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what are example of moist heat applications |
warm soak, warm compress, sitz bath |
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how is the ace wrap applied |
figure 8 pattern |
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what are guidelines for ace wrap use |
check 10-15 min after applying dont make tight just snug |
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how is a blind person fed |
set food up like face of an imaginary clock |
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what are types of orthotic devices |
hand rolls splints |
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what is bathed in a partial bedbath |
eyes face hands underarms perineal area |
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what are the benefits of heat and cold applications |
heat dilates to bring more blood to an area; cold closes to tip blow flow to an area |
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when is a sitz bath given |
for hemorrhoid's |
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what is a guideline to remember when putting on a shirt if the person has an IV |
raise the clothing up to the bag. Never lower the bag below the insertion site |
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according to the myplate.gov, what should half of the plae be made up of |
fruits and vegetables |
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what is the difference in enteral and parenteral feedings |
enteral are by mouth, thru Gastrointestinal tract parenteral are directly into bloodstream through an IV |
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what foods are allowed on a clear liquid diet |
gelatin, popsicles, broth |
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what is allowed on a full liquid diet |
ice cream, creamed soups, milk |
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what is edema |
fluid retention |
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what is fluid overload |
when the body cannot handle the amount of fluid consumed |
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what are guidelines for serving water |
dont touch inside of cup or lid scoop ice into the waer cup without touching the scoop to pitcher place scopper in proper holder no straw with dysphagia
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