CNA CHAPER 8

Nutrition

How the body uses food to maintain health.

Nutrient

A necessary substance that provides energy, promotes growth, and regulates metabolism.

Metabolism

The process of breaking down nutrients for energy, growth, and maintenance.

Water

The most essential nutrient for life, needed by every body cell.

Carbohydrates

Nutrients that supply the body with energy and help use fat efficiently.

Complex carbohydrates

Carbohydrates found in bread, cereal, potatoes, rice, pasta, vegetables, and fruits.

Simple carbohydrates

Carbohydrates found in sugars, sweets, syrups, and jellies.

Proteins

Nutrients needed for tissue growth and repair, which also supply energy.

Saturated and trans fats

Fats that increase cholesterol levels and risk of cardiovascular disease.

Monounsaturated and polyunsaturated fats

Fats that can decrease the risk of cardiovascular disease.

Fat-soluble vitamins

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

Water-soluble vitamins

Vitamins B and C, which are eliminated in urine and feces.

Minerals

Nutrients that maintain body functions, build bones, and help blood formation.

MyPlate

USDA tool developed to help people build a healthy plate at mealtimes.

MyPlate plate composition

Vegetables and fruits should make up half of a person's plate.

Whole grains

Grains containing the entire grain kernel: bran, germ, and endosperm.

Refined grains

Grains that retain only the endosperm after processing.

Dairy choices

Most choices should be fat-free (skim) or low-fat (1%) dairy products.

Calorie balance

Relationship between calories consumed and calories used by the body.

High-sodium foods

Cured meats, processed cheese, salted snacks, and foods preserved in brine.

Vegan diet

Eliminates all animal-derived foods, including eggs, dairy, gelatin, and honey.

Lacto-ovo vegetarian

Excludes meat, fish, and poultry, but allows eggs and dairy.

Lacto-vegetarian

Excludes meat, fish, poultry, and eggs, but allows dairy.

Ovo-vegetarian

Excludes meat, fish, poultry, and dairy, but allows eggs.

Pescatarian

Excludes meat and poultry, but allows fish, eggs, and dairy.

Therapeutic diets

Special diets prescribed by doctors to manage illnesses or health conditions.

Low-sodium abbreviations

Low Na or NAS (No Added Salt).

Fluid balance

When fluid intake equals fluid output.

Fluid-restricted diet abbreviation

RF, which stands for Restrict Fluids.

Low-protein diet

Prescribed for kidney disease to prevent further kidney damage.

Carbohydrate counting

Approach where carbohydrates are counted in each meal to manage diabetes.

Liquid diet

Short-term diet keeping the intestinal tract free of food before/after surgery.

Clear liquid diet

Consists of clear juices, broth, gelatin, and popsicles.

Full liquid diet

Clear liquids plus cream soups, milk, and ice cream.

Soft diet

Consists of soft or chopped foods that are easy to chew.

Mechanical soft diet

Blended or chopped foods where only the texture is modified.

Pureed diet

Foods blended into a thick paste of baby food consistency.

NPO

Nothing by mouth; no food or drink allowed.

Dehydration

Serious condition occurring when there is not enough fluid in the body.

Dehydration urine sign

Dark, strong-smelling, or less frequent urination.

Dehydration physical sign

Dry mouth and cracked lips.

Fluid overload

Condition when the body cannot handle the fluid consumed.

Edema

Swelling of extremities caused by excess fluid in body tissues.

Unintended weight loss risk

Can lead to skin breakdown and pressure injuries.

Feeding position

Upright sitting position at a 90-degree angle.

Clothing protector

Residents have the legal right to refuse wearing one.

Dysphagia

Difficulty in swallowing.

Aspiration

Inhaling food, fluid, or foreign material into the lungs.

Nectar thick liquids

Thickness of thick juice, drinkable from a cup.

Honey thick liquids

Thickness of honey, pours slowly, consumed with a spoon.

Pudding thick liquids

Semi-solid like pudding, spoon stands straight up, consumed with spoon.

Nasogastric tube

Feeding tube inserted through the nose into the stomach.

PEG tube

Percutaneous endoscopic gastrostomy tube inserted through the abdominal wall.

Tube feeding position

Head of bed elevated at least 45 degrees during feeding.

Post-feeding position

Keep resident upright for at least 30 minutes after eating.

Hand-over-hand approach

Physical cue where the caregiver places their hand over the resident's.

Visually impaired dining tip

Use the face of an imaginary clock to describe food positions.

Stroke dining tip

Place food in the stronger, unaffected side of the mouth.

Parkinson's dining tip

Use physical cues and place food close to the resident.

Dehydration reporting threshold

Report if resident drinks fewer than six 8-ounce glasses daily.