Chapter 8 Nutrition and Hydration

-a person can only live a few days without this

-the most essential nutrient for life

-helps to maintain body temperature through perspiration

water

-sources include seafood, beans, poultry, and vegetarian meat substitutes

-essential for tissue growth and repair

protein

-provide fiber, which is necessary for bowel elimination

-examples include bread, cereal, and potatoes

Carbohydrates

-help the body store energy

-add flavor to food and help to absorb certain vitamins

-may come from plant sources such as olives and nuts

-categories include monounsaturated and saturated

Fats

-can be fat-soluble or water-soluble

-body cannot make most of these nutrients; they must be obtained by eating certain foods

Vitamins

-build bones and help in blood formation

-iron and calcium are examples

Minerals

myplate's guidelines state that half of a person's plate should be made up of:

vegetables and fruits

out of the following choices, which vegetable color has the best nutritional content?

dark green

most of a person's fruit choices should be:

cut-up fruit

what kinds of grains are best to consume?

whole grains

which of the following is considered a plant-based protein?

beans

oatmeal and pasta are examples of foods made from which food group?

grains

most dairy group choices should be:

1% fat

which of the following foods is considered high in sodium?

pickle

what rights do residents have with regard to food choices?

choose what kind of food they want to eat, and they can refuse the food and drink being offered, they can request additional food, they can also refuse to wear a clothing protector and choose where to sit to eat

carb counting may be a part of this diet, as the amount of carbohydrates eaten must be carefully regulated

diabetic diet

to prevent further heart or kidney damage, doctors may restrict fluid intake on this diet

fluid restricted diet

consists of foods that are in a liquid state at body temperature and is usually ordered as clear or full

liquid diet

people who have heart disease or who have had heart attacks may be placed on this diet, which at minimum limits the intake of saturated fat

lowfat diet

people who have had kidney disease may be on this diet, which encourages foods like breads and pasta

low protein diet

this diet is used for losing weight or preventing weight gain

modified calorie diet

all meats and poultry are eliminated in this diet, but fish and other seafood are allowed

pescatarian diet

the food used in this diet has been ground into a thick paste of baby-food consistency

pureed diet

consists of soft or chopped foods that are easy to chew; foods that are hard to chew and swallow, such as raw vegetables, are restricted

soft diet and mechanical soft diet

health reasons, a dislike of meat, a compassion for animals, or a belief in nonviolence may lead a person to this diet

vegetarian diet

a completely plant-based diet that eliminates all animals, eggs, dairy products, and foods derived from animals

vegan diet

T or F Fluid overload occurs when the body is unable to handle the amount of fluid consumed.

true

T or F If a resident has an NPO order, he can drink water but no other type of fluid.

false

T or F The sense of thirst lessens as a person ages.

true

T or F People can become dehydrated by vomiting too much

true

T or F a symptom of fluid overload is edema of the extremities.

true

T or F In order to prevent dehydration, the NA should offer fresh fluids to residents often

true

T or F one symptom of dehydration is dark urine

true

T or F a resident who has swallowing problems should suck on ice chips regularly.

false

T or F the NA should make sure that the water pitcher and cup are light enough for the resident to lift.

true

encourage residents to ___

eat

Give ____ ____ before and after meals if the resident requests it

oral care

Honors residents' _____ likes and dislikes.

foods

Offer different kinds of foods and ___________

beverages

Allow ____ for residents to finish eating

time

Tell the nurse if a resident has trouble using ________

utensils

position residents sitting _________ for eating

upright

If a resident has had a loss of ______________, ask about it.

appetite

Document meal/snack ______

intake

should be washed before residents eat

hands

proper position for eating that helps prevent swallowing problems

upright

has a positive effect on eating and helps prevent loneliness and boredom

socializing

use of eyeglasses, hearing aids, and these should be encouraged

dentures

devices that can help residents with eating

assistive

proper noise level when residents are eating

low

T or F It's important for the NA to identify each resident before serving a meal tray.

true

T or F The NA should remain standing while feeding a resident.

false

T or F The resident's mouth should be empty before the NA offers another bite of food

true

T or F The NA should refer to pureed carrots as "orange stuff" so the resident knows what food the NA is talking about

false

Tor F To promote a healthy appetite, the NA should remain silent while helping a resident eat

false

T or F If food is too hot, the NA should blow on it for a few minutes until it is cool enough for the residents to eat

false

T or F Residents should be sitting upright at a 90-degree angle for eating

true

T or F If a resident wants to eat his dessert first, the NA should explain that it is unhealthy and suggest that he begin with his entree

false

T or F Alternating cold and hot foods or bland foods and sweets can help increase appetite.

true

T or F The NA should insist that residents use clothing protectors when eating to help keep clothing clean

false

What should the NA do if a resident shows signs of dysphagia?

they should report all signs of dysphagia and notify the nurse immediately

briefly describe three common types of thickening consistencies

-nectar thick - thickness of a thick juice, such as a pear nectar or tomato juice

-honey thick - consistency of honey

-pudding thick - semisolid, much like pudding

Why did the International Dysphagia Diet Standardization Initiative (IDDSI) develop a framework to identify food textures and drink thicknesses?

the IDDSI developed a framework to make descriptions standard so they can be used internationally across care settings

what are some of the correct guidelines for working with residents who require tube feedings

-during feeding, the resident should remain in a sitting position with the head of the bed elevated at least 45 degrees

-redness or drainage around the opening should be reported

-the NA should give careful skin care to help prevent pressure injuries

-it is important for the NA to wash their hands before assisting in ant way with a tube feeding

use _____________ devices such as utensils with built up handle grips, plate guards, and special drinking cups when necessary

assistive

for a resident with a vision impairment, use the face of an imaginary _______ to explain the position of what is in front of her

clock

for a resident who has had a stroke, place food in the unaffected or ____________ side of the mouth

stronger

A resident with Parkinson's disease may need help if __________ or shaking make it difficult for him to eat

tremors

The hand-over-hand approach is an example of a physical ___ that can help promote independence.

cue

Verbal cues must be short and ______ and prompt the resident to do something.

clear

If a resident has poor sitting balance, seat with in a regular dining room chair with armrests, rather than in a ____________________

wheelchair

Put the residents in the proper position in the chair, which means hips are at a __-degree angle, knees are flexed, and feet and arms are fully supported

90

If the resident bites down on utensils, ask him to ______ his mouth

open

if the resident pockets food in his cheeks, ask him to chew and _____________ the food

swallow