Looks like no one added any tags here yet for you.
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