Unit 11 – Nutrition (CNA)

29 vocabulary flashcards covering key nutrition concepts, special diets, fluid balance, feeding techniques, and CNA responsibilities.

Nutrition

How the body uses food to maintain health.

Nutrient

A substance necessary for growth, life, and metabolism.

Six Basic Nutrients

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

Water (body function)

Aids digestion, food absorption, waste elimination, and temperature regulation.

Carbohydrates

Provide energy and fiber for the body.

Protein

Builds and repairs tissue and supplies energy.

Fat-soluble vitamins

Vitamins A, D, E, and K that are stored in body fat.

Water-soluble vitamins

Vitamins B and C that dissolve in water and are not stored.

MyPlate

USDA guide showing balanced meals with five food groups.

Fruits & Vegetables Portion

Should make up one-half of the plate according to MyPlate.

CNA role in food intake

Respect preferences, assist as needed, encourage eating.

Food preference respect

Supports adequate intake and preserves resident dignity.

Diabetic diet

Meal plan designed to manage blood sugar levels.

Pureed diet

Food blended to smooth consistency for residents with chewing or swallowing difficulty.

Thickened liquids

Doctor-ordered liquids altered to aid safe swallowing.

Nectar thick

Liquid consistency similar to tomato juice; pours easily.

Honey thick

Slow-flowing liquid with honey-like viscosity.

Pudding thick

Semi-solid consistency that must be eaten with a spoon.

Dehydration signs

Dry mouth, dark urine, confusion, sunken eyes, weight loss.

Fluid overload (hypervolemia)

Excess fluid causing swelling, high BP, bloating, breathing difficulty.

Recommended daily fluid

About 6-10 cups (≈64 oz) per day.

Accurate I&O

Measure intake/output in mL, document after each occurrence, include estimates.

Safe meal service practices

Handwash, verify correct tray, seat upright, feed slowly.

Appetite promotion

Provide oral care, clean hands, quiet setting, proper position, attractive food.

Swallowing difficulty signs

Coughing, choking, drooling, gurgling, pocketing food, slow eating.

Feeding residents with Parkinson’s/dementia

Maintain eye contact, simplify food, feed slowly, encourage independence.

Estimating food intake

Record in 25% increments; 50% if only protein eaten, 75% if protein plus some sides.

Tube-feeding positioning

Head of bed at 45° during feeding; keep upright ≥30 minutes afterward.

Tube-feeding observations

Report redness, nausea, vomiting, bloating, coughing, alarms, tube displacement.