Chapter 8 - Nutrition and Hydration Flashcard Set

Vocabulary-style flashcards covering nutrition, hydration, special diets, and feeding techniques for healthcare residents in a healthcare setting.

Nutrition

How the body uses food to maintain health.

Nutrient

A necessary substance that provides energy, promotes growth and health, and helps regulate metabolism.

Metabolism

The process by which nutrients are broken down to be used by the body for energy, growth, and maintenance.

Six basic nutrients

Water, carbohydrates, protein, fats, vitamins, and minerals.

Water

The most essential nutrient for life.

Life expectancy without water

Only a few days.

Functions of water

Assists digestion and absorption, helps eliminate waste, and helps maintain normal body temperature through perspiration.

Sources of water

Juice, soda, coffee, tea, milk, soup, celery, lettuce, and apples.

Main function of carbohydrates

To supply the body with energy and extra protein and help the body use fat efficiently.

Fiber

An important substance provided by carbohydrates for bowel elimination.

Two basic types of carbohydrates

Complex and simple carbohydrates.

Complex carbohydrates examples

Bread, cereal, potatoes, rice, pasta, vegetables, and fruits.

Simple carbohydrates examples

Sugars, sweets, syrups, and jellies.

Tissue growth and repair

The primary reason the body needs protein, which is part of every body cell.

Sources of protein

Seafood, poultry, meat, eggs, milk, cheese, nuts, nut butters, peas, beans/legumes, and vegetarian meat substitutes.

Functions of fat

Helps the body store energy and adds flavor to food while helping absorb certain vitamins.

Four categories of fat

Saturated, trans, monounsaturated, and polyunsaturated.

Fats increasing disease risk

Saturated and trans fats, which can increase cholesterol and cardiovascular disease risk.

Helpful dietary fats

Monounsaturated and polyunsaturated fats.

Plant sources of fat

Olives, nuts, and seeds.

Vitamins

Substances needed for the body to function, most of which must be obtained from foods.

Vitamin production

The body cannot make most vitamins, so they must be obtained through the diet.

Fat-soluble vitamins

Vitamins A, D, E, and K.

Water-soluble vitamins

Vitamins B and C.

Excess water-soluble vitamins

Vitamins B and C that are eliminated from the body in urine and feces.

Minerals

Maintain body functions, help build bones, make hormones, help in blood formation, provide energy, and control body processes.

Examples of minerals

Zinc, iron, calcium, and magnesium.

MyPlate food groups

Vegetables, fruits, grains, protein, and dairy.

Vegetable and fruit plate portion

Should make up half of a person's plate.

Vegetable colors with best nutrition

Dark green, red, and orange vegetables.

Preferred fruit choices

Whole, cut-up, or pureed fruit rather than juice.

Two groups of grains

Whole grains and refined grains.

Whole grain intake requirement

At least half of a person's grain intake.

Examples of whole grains

Brown rice, wild rice, bulgur, oatmeal, whole-grain corn, whole oats, whole wheat, and whole rye.

Plant-based protein

Protein from foods such as beans, peas, soy products, vegetarian meat substitutes, nuts, and seeds.

Recommended dairy choices

Fat-free/skim or low-fat ($1\%$) milk and yogurt.

Food preference influences

Culture, ethnicity, income, education, religion, geography, childhood foods, taste, and personal beliefs.

Resident food rights

The right to choose what they eat, refuse food and drinks, and have their beliefs and preferences respected.

Modified diet

A prescribed diet in which certain nutrients or fluids may be restricted, removed, or otherwise modified for a resident's needs.

Special diet prescriptions

Planned by doctors and dietitians, along with residents, according to the resident's needs.

Low-sodium diet

A diet that restricts salt, often prescribed for high blood pressure, heart disease, or kidney disease.

NAS

An abbreviation meaning No Added Salt, used on low-sodium diets.

Fluid-restricted diet

A diet that limits the amount of fluid a resident may consume.

RF

An abbreviation meaning Restrict Fluids.

Liquids on a restricted diet

Foods that become liquid such as ice cream, puddings, and gelatin.

Low-protein diet

Used for kidney disease because protein breakdown products may contribute to further kidney damage.

Low-fat diet

Limits fats, especially saturated fat; used for heart, gallbladder, digestive, or liver problems.

Modified-calorie diet

Changes calorie intake to promote weight loss, prevent weight gain, or help a resident gain weight.

Diabetic diet controls

Regulates calories and carbohydrates, and sometimes protein and fat.

Carb counting

Counting the amount of carbohydrates in each meal or snack as part of a diabetic meal plan.

Diabetic blood glucose management

Eating the right amount and type of food at the right time and following the prescribed meal plan.

Lacto-ovo vegetarian diet

Excludes meat, fish, and poultry but allows eggs and dairy.

Lacto-vegetarian diet

Excludes meat, fish, poultry, and eggs but allows dairy.

Ovo-vegetarian diet

Excludes meat, fish, poultry, and dairy but allows eggs.

Vegan diet

A completely plant-based diet that eliminates animal foods and foods derived from animals.

Pescatarian diet

Eliminates meat and poultry but allows fish and other seafood; eggs and dairy may also be eaten.

Liquid diet

Consists of foods that are liquid at body temperature; may be clear or full liquid.

Clear liquid diet

Includes clear juices, broth, gelatin, and popsicles.

Full liquid diet

Includes clear liquids plus cream soups, milk, and ice cream.

Soft diet

Soft or chopped foods that are easy to chew and swallow, with hard-to-chew foods restricted.

Mechanical soft diet

Chopped or blended foods that are easier to chew and swallow; does not necessarily restrict spices, fat, or fiber.

Pureed diet

Foods blended or ground into a thick, baby-food-like consistency.

NPO

Nothing by mouth - no food or drink, including water, unless otherwise ordered.

Dehydration

A serious condition that occurs when a person does not have enough fluid in the body.

Dehydration risk in older adults

Increased risk due to a lessened sense of thirst, illness, fever, diarrhea, vomiting, and certain medications.

Signs of dehydration

Low fluid intake, swallowed liquid trouble, confusion, dry mouth, sunken eyes, dark strong-smelling urine, and dizziness.

NA dehydration prevention

Offering preferred fluids often, encouraging drinking, keeping water within reach, and recording intake/output.

Ice chips and swallowing problems

Should not be offered unless allowed by the care plan or doctor's order.

Fluid overload

A condition in which the body cannot handle the amount of fluid consumed.

Fluid overload risk populations

People with heart disease or kidney disease.

Signs of fluid overload

Edema, rapid weight gain, decreased urine output, shortness of breath, increased heart rate, and anxiety.

Edema

Swelling caused by excess fluid in body tissues.

Serious unintended weight loss

In older adults, this may signal illness, malnutrition, or contribute to skin breakdown and pressure injuries.

Weight loss warning sign

Eating less than $75\%$ of meals served.

Unintended weight loss reporting signs

Needing help eating, mouth pain, poorly fitting dentures, coughing while eating, or appetite loss.

NA weight loss prevention

Encouraging eating, honoring preferences, allowing enough time, and positioning residents upright.

Loss of appetite or sadness

Observations an NA should ask about and report to the nurse.

Appetite promotion tasks

Grooming, hygiene, toileting, handwashing, and providing oral care if requested.

Environmental appetite promotion

Comfortable temperature, pleasant odors, low noise, and social interaction.

Proper eating position

Upright at a $90$-degree angle.

Assistive eating devices

Built-up utensil handles, plate guards, special cups, and other ordered adaptive equipment.

Meal pacing

Allowing enough time for the resident to chew, swallow, and finish eating without being rushed.

Food identification

Using correct names of foods and fluids rather than vague terms like 'green stuff.'

Order of food consumption

A resident's right to choose which food they want to eat first, including dessert.

Mixing foods

Do not combine different foods unless the resident specifically requests it.

Testing food temperature

Sensing heat with a hand near/over the dish; never taste the food or blow on it.

NA interaction during meals

Sitting at eye level, giving full attention, and remaining social and friendly.

Serving a meal tray

Identify the resident correctly and verify the tray and diet card match the diet order.

Incorrect meal tray response

Do not serve it; get the correct tray and report/follow facility procedure.

Dysphagia

The medical term for difficulty swallowing.

Causes of dysphagia

Stroke/CVA, head or neck cancer, multiple sclerosis, Parkinson's disease, and Alzheimer's disease.

Signs of dysphagia

Coughing/choking, drooling, food pocketing, watery eyes, and visible effort to swallow.

NA response to dysphagia

Report the problem to the nurse immediately and follow the care plan.

Dysphagia dangers

Increased risk of choking and aspiration.

Aspiration

Inhaling food, fluid, or other foreign material into the lungs.

Aspiration consequences

Pneumonia or death.

Aspiration prevention strategies

Keeping the resident upright at $90$ degrees, giving small bites, and ensuring the mouth is empty before the next bite.

Post-meal upright position

The requirement to remain upright for at least $30$ minutes after eating and drinking.

Thickened-liquid consistencies

Nectar thick, honey thick, and pudding thick.

Nectar-thick liquid

A liquid thicker than water, similar to thick juice.