Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
CNA 2016 C 19*
Nutrition and Fluids
| Question | Answer |
|---|---|
| Anorexia is | loss of appetite |
| Aspiration is | breathing of fluid, food, vomitus, or an object into the lungs |
| A calorie is | the fuel or energy value of food |
| Daily value is | how a serving fits in to the daily diet |
| Dehydration is | a decrease in the amount of water in body tissues |
| Dysphagia is | difficulty swallowing |
| Edema is | the swelling of body tissues with water |
| A graduate is | a measuring container for fluid |
| A nutrient is | a substance that is ingested, digested, absorbed and used by the body |
| Nutrition is | the process involved in the ingestion, digestion, absorption, and use of foods and fluids by the body. |
| The MyPlate guidelines describe your plate as being ___________with fruits and vegetables. | half-filled |
| The MyPlate guidelines recommend which oils should be used in the diet? | oils from nuts |
| One gram of fat provides how many calories? | 9 |
| One gram of protein provides how many calories? | 4 |
| One gram of carbohydrate provides how many calories? | 4 |
| The MyPlate food guidance system encourages | smart and healthy food choices and daily activities. |
| A resident is on a 2000 calorie diet. How much whole grain does the person need each day? | at least 3-4 ounces |
| What is important when selecting foods from the meat and beans group? | choose lean or low fat meat and poultry |
| Which nutrient is needed for tissue growth and repair? | protein |
| Which nutrient provides energy and fiber? | carbohydrate |
| Which nutrient adds flavor to food? | fat |
| Which vitamin is needed for vision? | A |
| Which vitamin is needed for nerve function? | B1 |
| Which vitamin is needed for resistance to infection? | C |
| Which vitamin is needed for healthy bones? | D |
| Which vitamin is needed for blood clotting? | K |
| Which mineral is needed for the formation of teeth and bones? | calcium |
| Which mineral allows red blood cells to carry oxygen? | iron |
| Which mineral is needed for growth and metabolism? | iodine |
| Which mineral is needed for fluid balance? | sodium |
| Which mineral is needed for heart function? | potassium |
| Food labels contain what information? | serving size |
| Changes from aging affect appetite and the foods eaten. | True |
| With aging, what changes occur in the gastro-intestinal system? | taste buds dull |
| Older persons need _____________________calories than younger people. | fewer |
| OBRA requires what for foods served in long-term care centers? | be served at correct temperature |
| Food must be served | promptly |
| A resident gets the house diet. What does that mean? | the person has no dietary limits or changes |
| Persons with difficulty swallowing usually require | a dysphagia diet |
| What foods are allowed on a clear-liquid diet? | ginger ale and jello |
| A person is on a full-liquid diet. Foods on this diet are | liquid at room temp or melt at body temp |
| A person is on a mechanical soft diet. The person can have | mild cheeses |
| A person is on a fiber- and residue-restricted diet. The person can have | refined bread and crackers |
| A high-fiber diet is ordered for | constipation and Gi disorders |
| A person is on a bland diet. Fried foods are not allowed. | True |
| A person is on a high-calorie diet. There are dietary increases in all foods. | True |
| High-iron diets are ordered for | When there is blood loss |
| A person is on a low-cholesterol diet. Skim milk is allowed. | true |
| A person is on a high-protein diet. What foods are high in protein? | meat, fish, poultry |
| A person on a sodium-controlled diet can have | fruits and vegetables |
| Diabetes meal planning involves | consistency in what is eaten and when |
| A person has diabetes. All food served is not eaten. What should you do? | Tell the nurse |
| Diabetes meal planning involves having the person | eat the same amount of carbohydrates, proteins, and fat each day |
| A resident has dysphagia. The person is at risk for | aspiration |
| The doctor ordered a dysphagia diet for a resident. The person’s food is pureed. Their food is | the person's food is thick like mashed potatoes |
| What are signs or symptoms of dysphagia? | difficulty breathing during or after eating, hoarseness after eating |
| Calorie counts are ordered for a resident. What should you do? | note what the person ate and how much |
| A resident is on aspiration precautions. The person eats in bed. To provide for safety during meals, you should position the person in _____________________position. | Fowler's |
| A resident is on aspiration precautions. You position the person in semi-Fowler’s position after eating. How long should the person remain in this position? | at least 1 hour |
| A resident is on aspiration precautions. When the person is done eating, you need to check his mouth for | pocketing |
| A resident is on aspiration precautions. Where will you find instructions about special feeding needs? | the person's care plan |
| The amount of fluid taken in (intake) and the amount of fluid lost (output) must be | equal |
| A resident’s 24-hour fluid intake was 1500 mL. You know that this amount is ______ normal requirements. | below |
| To maintain normal fluid balance, an adult needs to ingest _____________mL of fluid a day. | 2000-2500 |
| Older persons are at risk for dehydration because | the amount of body water decreases with age |
| The doctor ordered “encourage fluids” for a resident. Offer | a variety of fluids |
| The doctor ordered “restrict fluids” for a resident. Record | the person's intake |
| A resident is NPO. This means that the person | cannot eat or drink anything |
| Soup is counted as fluid intake. | True |
| Coffee is counted as fluid intake. | True |
| Intake and output are totaled | at the end of the shift |
| A male resident is on I&O. When urinating, he needs to use | the urinal |
| A resident’s coffee cup holds 250 mL. The person did not drink all the coffee. You measure that 75 mL of coffee remain. How much did the person drink? | 175 ml |
| When preparing the person for meals, you need assist with oral hygiene. | True |
| A resident will sit in the bedside chair for lunch. After preparing the person for lunch, what should you do? | Place call light within reach |
| You did not serve a resident’s tray promptly. What should you do? | check the food temp |
| You are feeding a resident. You need to serve foods in | the order that the person prefers |
| You are feeding a resident. You need to serve foods with a | spoon |
| A resident is visually impaired. You need to use ______________to identify location of food. | numbers on a clock |
| You are going to feed a resident. Alternate between | solid and liquid foods |
| A resident has 3 fluids on his tray. How many straws will you need? | 3 |
| What will prevent the spread of infection when providing drinking water? | make sure the water pitcher is labeled, do not touch the rim or inside of the water glass or pitcher, do not let the ice scoop touch the inside rim of the glass or pitcher |
| When do residents need fresh drinking water? | every shift and whenever the pitcher is empty |
| Between-meal nourishments are served | when they arrive on the unit |
Created by:
heatherhibbs