foundations 4

digestion

act of the body breaking down food into simple substances that are either absorbed by the bloodstream as nutrients or eliminated by the body as waste

food is turned into

nutrients

nutrients is turned into

energy

components to healthy eating

balanced diet, appropriate caloric intake, necessary nutrients

calorie

energy that is stored in food, used to support body processes

unintentional weight gain or loss needed to be

evaluated

healthy weight loss

1-2 lbs per week

lose weight healthily by

diet, lifestyle, exercise

weight loss of 5-10% can improve

blood pressure, blood sugar, cholesterol, fertility

healthy weight gain

increases muscle and bone madd

healthy weight gain focuses on

nutrient rich foods

nutrients

prevent disease, promote health and growth, provide nourishment

requirements for nutrients is based on

age, sex, activity level

macronutrients

energy, primary building blocks of diet

protein

building blocks of the body that provide amino acids that the body needs to build and repair muscle

fat

essential nutrient that help the body absorb vitamins while providing energy

carbs

provide the bodys cells, organs, and tissues with the energy they need to function

glycemic index

a foods ability to increase the bodys blood glucose levels

micronutrients

optimal growth, development and body function

include vitamins and minerals

nutritional value is determined by

the impact a certain food has on the body

empty calories is a food with

little nutritional value

calorie density

the number of calories a food contains related to its volume or weight

5% of daily value or less is

low

20% or more of daily value is

high

dietary fiber goals for females

25 g per day

dietary fiber goals for males

38 g per day

net carbs

the amount of carbs counted towards consumption after taking away the amount of fiber and sugar alcohols in the food

net carbs is often used to calculate carbs for

diabetics

people that are phycially active require more

calories than those that are sedentary

males tend to require more calories due to

increased muscle mass and decreased fat mass compared to females

older adults need ___ calories

fewer

adequate nutrition is evidenced by

physical appearance, weight, blood pressure, cholesterol

healthy weight

promotes energetic feeling, prevents premature aging, decreased health risks

bmi formula

weight/height/heightx703

bmi of less than 18.5

underweight

bmi of 18.5-24.9

normal

bmi of 25-29.9

overweight

bmi of over 30

obese

inadequate nutrition: hair

loss, thinning, brittle, loss of pigmentation, need adequate protein

inadequate nutrition: skin

premature aging, need vitamin a c d e

inadequate nutrition: brain

fatigue, loss of memory/concentration, need adequate omega 3 fatty acids

inadequate nutrition: gi

insufficient fiber can cause diarrhea or constipation

healthy diet can prevent

illness, infection, and promote healing

24 hour recall

assessment tool used to help a client recall what they have eaten over the last 24 hours

food frequency questionnaire

tool used to determine a clients typical food consumption based on a list of foods

for nutrition, assess

height weight bmi, hair skin and teeth, blood pressure and labs, medical history, presence of eating disorders

npo diet

aspiration risk, dysphagia,

clarify if status includes meds

soft diet

diet containing foods that are soft, easy to digest, low in fiber, and easy to swallow without difficulty

pureed diet

foods that are soft and smooth and do not need to be chewed

full liquid diet

diet of liqueds, foods that are considered liquids (jello), and foods that turn into liquids at room temp

clear liquid diet

diet consisting of only liquids that are clear and offer little daily calories and nutrients (water, broth, jello)

cv/heart healthy diet

promotes cardiovascular healthy through controlling portions, eating a varied diet, and watching sodium intake

diabetic diet

low in sugar and carb counting

renal diet

diet for individuals with kidney disease that limits intake of sodium, potassium, and phosphorus

st johns wort can decrease the effectiveness of medications including

birth control, cardiac meds, antidepressants

vitamin k reduced the effectivness of

varfarin

antioxidant supplements (vitmain c and e) reduce effectiveness of

chemo

overt aspirations presents with

noticable symptoms such as sudden cough, wheezing, trouble breathing, congestion, heartburn, throat clearning, chest discomfort

silent aspiration

no obvious symptoms

thickened liquids

liquids taht are thickened using powder or gel to help revent aspiration for those with dysphagia

stage 1 thickened liquid

nectar like

fluid runs freely off the spoon but leaves a mild coating on the spon

stage 2 thickened liquid

honey like

fluid slowly drips in dollups off teh end of the spoon

stage 3 thickened liquids

spoon thick

fluid sits on the spoon and does no flow off it

rns must assess the clients ability to safely swallow before

delegating the responsibility of feeding to other personnel

nurses role in promoting nutrition for clients

Assist in making food choices based on prescribed diet and client preferences Assess client's ability to chew and swallow

Determine amount of support client will need to feed themselves and if they will need assistive devices

Properly position client (sitting upright in chair, or at 90 degrees with pillows) Meet needs prior to arrival of meal (bathroom assist, dentures in place, hands washed, etc.)

swallowing techniques decrease the risk of

aspiration while eating and to improve their ability to clear their throat

swallowing techniques are taught by

speech therapist

examples of swallowing techniques

chin tuck position, rotation of the head to the affected side, tilt head to the strong side

glucose monitoring can be done by

rn, pn, or trained ap

fasting blood glucose

blood glucose level that is taken after a client has been npo for at least 8 hours, in a pt without dm

fasting blood glucose should be

less than 100

hypoglycemia

blood glucose level below expected range

hypoglycemia is typically

less than 70

rapid acting insulin acts in

15 to 30 minutes

rapid acting insulin peaks in

30 minutes to 3 hours

rapid acting insulin has effects that last

3 to 5 hours

regular or short acting insulin starts to work in

30 minutes to 1 hour

regular or short insulin peaks in

1 to 5 hours

regular or short insulin has effects that last for

6 to 10 hours

intermediate acting insulin starts to work in

1 to 2 hours

intermediate acting insulin peaks in

4 to 14 hours

intermediate acting insulin has effects that last

14 to 24 hours

long acting insulin reached the blood stream

several hours after injection and lasts up to 24 hours without peak

g tube

tube that delivers nutrition directly into the stoamch, indicated for clients who are unable to consume enough nutrition on their own

peg tube is

most common g tube feeding

ng tube

thin plastic tube that is inserted into nostril and down the esophagus, with end placed in stomach

indication of ng tube

provide nutrition and medication

remove contents for the stomach in the event of a client ingesting a harmful substance, poison, or too much medication

placement of ng tube must be verified by

x ray prior to its use

nj tube

tube that starts in nostril and stomach and ends in jejunum of small intestine

nj tube allows

food liquid and meds to be placed directly into clients intestines

nj tube is used in clients who are unable to

consume enough nutritio, cannot tollerate food and liquid in stomach, or have delayed gastric emptying

nj tubes are inserted via

guided radiology, placement confirmed by x ray

enteral nutrition

dietary intake via medical device such as a feeding tube to provide total nutrition or supplementation

enteral nutrition is associated with

improved nutrition, lower incidence of infection, and decreased days in the hosptial

enteral is preferred over

parenteral

contraindication of enteral nutrition

gi bleeding, small or large bowel obstruction, bowel ischemia

parenteral nutrition

dietary intake that is admin outside gi tract, typically IV

prevents or corrects malnutrition

partial parenteral nutrition

supplies a client with part of their nutritional requirements allowing for supplemental oral intake

total parenteral nutrition

IV liquid nutrition that makes up all of a clients nutritional intake

monitor glucose levels

urinary tract consists of

kidneys, ureters, bladders, urethra