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Chapter 8 Nutrition and Hydration
Nutrient- a necessary substance that provides energy, promotes growth/ health, and helps to regulate metabolism.
Nutrition- how the body uses food to maintain health.
Six basic nutrients:
Water
Most essential
Aids in: digestion, absorption of food, elimination of waste, and maintaining a normal body temperature.
Carbohydrates
Provides energy, extra protein, and fiber.
Complex carbohydrates: bread, cereal, potatoes, rice, pasta, vegetables, and fruit.
Simple carbohydrates: sugar, sweets, syrups, and jellies.
Protein
Essential for tissue growth and repair.
Provides a supply of energy.
Examples: seafood, poultry, meat, eggs, milk, cheese, nuts, nut butters, peas, dried beans, and vegetarian meat substitutes.
Fats
Helps to store the body's energy.
Adds flavor to foods.
Important for absorption of certain vitamins.
Monounsaturated and polyunsaturated are healthier fats.
Saturated and trans fats can increase cholesterol and risk for some diseases.
Vitamins
Vitamins are essential to body functions.
Fat-soluble vitamins are A, D, E, and K.
Water-soluble vitamins are B and C.
Minerals
Form and maintain body functions.
Includes zinc, iron, potassium, calcium, magnesium, and phosphorus.
Special, modified, or therapeutic diets- diets for people who have certain illnesses, conditions, or food allergies.
NPO- nothing by mouth= person should not have anything to EAT OR DRINK.
Fluid overload- a condition that occurs when the body cannot handle the amount of fluid that has been consumed.
Edema- swelling caused by excessive fluid in body tissues.
Dysphagia- difficulty swallowing.
Nectar thick- the thickness of pear nectar or tomato juice.
Honey thick- thickness of honey, usually consumed with a spoon.
Pudding thick- thickness of pudding, must be consumed with a spoon.
IDDSI description for thickened liquid:
Level 0/ thin | Flows like water, can be drunk through a cup or straw. |
Level 1/ slightly thick | Thicker than water, requires more effort to drink, and flows through a straw. |
Level 2/ mildly thick | Flows off a spoon, can be sipped, slower than thin drinks, mild effort required to drink through a straw. |
Level 3/ moderately thick | Can be drunk from a cup,though some effort is required to drink from a straw. |
Level 4/ extremely thick | Cannot be drunk from a cup or through a straw, must be eaten with a spoon. |
IDDSI descriptions for texture-modified food:
Level 3/ liquidized | Food that has a smooth texture, does not retain its shape on a plate, cannot be eaten with a fork, but usually with a spoon. |
Level 4/ pureed | Food that does not have lumps, usually eaten with a spoon, does not require chewing. |
Level 5/ minced and moist | Food is soft, small visible lumps, does retain shape on a plate, can be eaten with a fork or spoon. |
Level 6/ soft and bite-sized | Food is soft, chewing is required, food can be eaten with a fork, spoon, or chopsticks. |
Level 7/ easy to chew | Normal foods that are soft and tender, any method may be used to eat. |
Level 7/ Regular | Normal foods that may be soft, hard, and/or crunchy, any method is used. |
Parenteral nutrition (PN)- IV infusion of nutrients, bypassing the digestive system.
Nasogastric tube- a feeding tube inserted into the nose and goes into the stomach.
Percutaneous endoscopic gastrostomy (PEG) tube- a feeding tube placed in the stomach through the abdominal wall.
Gastronomy- a surgically created opening into the stomach in order to insert a tube.
Head should be elevated 45 degrees when feeding and they should remain in that position for at least 30 minutes after feeding.
NoteStudied by 196 peopleNoteStudied by 16 peopleNoteStudied by 8 peopleNoteStudied by 4 peopleNoteStudied by 32 peopleNoteStudied by 7 people