NURS Fundamentals Exam 2 Prep - Nutrition

What is digestion?

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

What is the esophagus?

muscles in the esophagus propel food down to the stomach

What is the stomach?

hold and digests food using acids and enzymes

What is the liver?

filters toxins from the blood and prodcues bile that breaks down carbohydrates, proteins, and fats

What is the gallbladder?

stores the bile produced by the liver and released it when needed

What is the pancreas?

produces insulin that helps with the metabolism of sugar

What is the small intestine?

breaks down food and absorbs most of the nutrients

What is the large intestine?

removes water and electrolytes from food particles for the body’s use whil turning the rest into feces

What is rectum?

temporary stroage area for feces

What is the anus?

expels feces

What is peristalsis?

contraction of food through the small intestine

How is peristalsis assesed?

asucultate stomach for bowel sounds

What is BMI (body mass index)?

screening estimate of body size/body fat and disease risk

How is BMI calculated?

weight (kg)/ height (m)²

What are considerations of a BMI?

may be less accurate in very muscular people or those with altered body composition

What is BMR (basal metabolic rate)?

energy needed to sustain involuntary body functions at rest

How can BMR needs increase?

growth, infection, fever, stress, extreme temperatures, and some hormones

What are general recommendations of healthy eating?

balanced intake should fit the patient’s tastes, lifestyle, culture, and budget

What does weight loss require?

sustainable dietary and lifestyle change

What is a rec. for healthy weight gain?

emphasize nutrient-dense foods and preservation/building of muscle and bone

What impacts nutritent requirements?

age, sex, activity level, health status, and metabolic demand

What is the result of infection and fever on nutrients?

increase metabolic rate and nutritional requirements

What is the importance of adequate hydration?

supports normal body function and waste removal

What are carbs?

priamry energy source; converted to glucose

What is glycemic control?

matters when blood glucose control is a concern

What is protein?

build and repairs tissue; prealbumin and albumin

What is fat?

most concentrated dietary energy source

What fats should be limited?

saturated and trans fat

What are the kinds of macronutrients?

carbs, protein, fat

What are the types of micronutrients?

vitamins, minerals, and water

What are vitamins?

needed in small amounts; do not provide calories

What are types of vitamins?

water and fat soluble

What are water soluble vitamins?

C and B

What are fat soluble vitamins?

A, D, E

What are minerals?

support structure and regulation of body processes

What is iron?

essential for oxygen transport as part of hemoglobin

What does water support?

hydration, temp. regulation, brain function, lubrication, and waste removal

What are considerations for older adults?

reduced appetite, taste/smell changes, dentition problems, medications, finances, mobility, and social isolation can affect intake

What slows with aging?

GI motility/peristalsis

What increases risk for selected nutrient deficiencies?

changes in absorption and metabolism

What foods should be selected for older adults?

nutrient-dense foods, promote adeqaute hydration

What must be monitored in older adults?

weight loss, chewing/swallowing difficulty, bowel patterns, and ability to obtain/prepare food

What are physical cues of malnutrition?

prominent clavicles, loss of muscle/fat stores, thin or dry skin, dy/brittle hair, weakness, fatigue, and unintended weight loss

What can coexist with undernutrition?

edema; may mask weight loss

What is low in patients who are ill or malnourished?

albumin

What must be assesed for malnutrition?

intake, weight trend, physical findings, function, disease burden, and hydration

What is anorexia?

loss or reduction of appetite

What can anorexia occur with?

illness, medications, pain, nausea, depression

What is the nursing focus of anorexia?

identify reversible contributors and support intake

What is cachexia?

complex wasting sydrome with loss of muscle mass, often seen with chronic disease or cancer

What is a nursing consideration for cachexia?

may not reverse simply by increasing calories

What is nursing focus for cachexia?

monitor weight/function, symptoms affecting intake

What are nursing interventions?

nutritional assessment, teaching nutritional information, monitoring nutriotional status, assisting with eating, providing oral nutrition, providing long-term nutritional support

What is history of a nutritional assessment?

24-hour dietary recall, food frequency/typical intake, medical conditions and medications, socioeconomic factors and food access

What is physical of a nutritional assessment?

weigth trends and BMI, teeth and oral cavity, hair and skin, muscle/fate stores and functional status

What is clinical of a nutritional assessment?

hydration and volume status, urine output and other I&O trends, relevant labs interpreted in clinical context, monitor response to nutrition interventions

What physiologic and physical factors influence nutrition and food choices?

stage of development, state of health, medications

What are social determinants of health?

economic stability, health care access and quality, social and community context, education access and quality, neighborhood and built environments

What factors influence nutrition and food choices?

culture, religion, meaning of food, and learned aversions

What is consistency/GI therapeutic/modified diets?

NPO, clear liquids, full liquids, soft, pureed

What is NPO?

nothing by mouth; commonly ordered before genreal anesthesia/procedures or when oral intake is unsafe

What are clear liquids?

water, borth, gelating, tea, pulp-free juice; may be used temp. with acute GI illness such as gastroenteritis when clinically appropriate

What are full liquids?

liquids + foods liquid at room temperature

What is soft?

easy to chew/swallow; examples can include tender or ground meats such as ground beef

What is pureed?

no chewing required

What are disease-focused therapeutic/modified diets?

consistent carb., cardiac, renal

What are consistent carbs?

patients on a diabetic diet

What is cardiac diet?

low sodium

What are renal diets?

restriction are individualized; may include sodium, fluid, phosphorus, and/or potassium

What is low sodium teaching points?

read nutrition facts labels and compare sodium per serving

What is recommended when sodium is restricted?

herbs/spices

What should be avoided with potassium restrictions?

potassium-containing salt substitutes

What can aspiration result in?

pneumonia

What can a pneumonia result in?

sepsis

What does aspiration → pneumonia → sepsis result in?

high moratility rate

Who is at a high risk for aspiration?

dysphagia patients

What must be assesed to avoid aspiration?

oral cavity, dentition, alterness, and ability to chew/swallow

What is feeding safety for aspiration?

position upright; 90 degress for oral intake when tolerated

What is the role of speech-language pathologists?

evaluate swallowing and recommends techniques

What are strategies for swallowing?

chin tuck

What must be reassesed for swallowing techniques?

coughing, choking, wet/gurgly voice, respiratory change, or inability to manage secretions

What is recommended for swallowing?

alternating solids and liquids

What must be recognized for aspiration?

inability to safely swallow food/meds

What is aspiration?

something enters the lungs other than air, including food, liquid, or other materials

What are risk factors for aspiration?

stroke, parkinsons, acid reflux, mouth soures, and dental issues, enteral feedings

What are actions to take for aspiration?

make patient NPO initially

What is a speech consult?

determien specific aspiration precautions

What is nectar-like?

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

What is honey-like?

fluid slowly drops in dollops off the end of the spoon

What is spoon-thick?

fluid sits on the spoon and does not flow off it

What is stage 1 liquid?

nectar-like

What is stage 2 liquid?

honey-like

What is stage 3 liquid?

spoon-thick

What is hypoglycemia?

low blood sugar

Why might hypoglycemia occur?

patient is NPO or inadequate nutrition intkae

What are manifestations of hypoglycemia?

diaphoresis, confusion/behvaior change, tremor/weakness/palpitations

What are nursing responses for hypoglycemia?

check blood glucose, give glucose, reassess

What is hyperglycemia?

high blood sugar

What are the 3 Ps of hyperglycemia?

polyuria, polydipsia, polyphagia

What can hyperglycemia result from?

patient is on enteral/parenteral nutrition or conditions like diabetes