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Nutrition/Fluids TAS
Nutrition and Fluids NP1 Test 5
| Question | Answer |
|---|---|
| What vitamins are responsible for shiny hair? | Zinc, Biotin |
| Why can zinc not be taken on an empty stomach? | Upsets stomach, causes cramping |
| What antioxidants are responsible for bright eyes? | Vitamins A, C, E |
| What is necessary for appropriate body weight and development? | Proper diet, exercise, hydration |
| What encourages regular bowel movements? | Plenty if fiber and hydration |
| In order to stay alert, a person needs... | adequate sleep, healthy diet and exercise |
| Define nutrients. | simple substances that are ingested, digested and absorbed by the body cells for nourishment |
| Name the six essential nutrients | Carbohydrates, proteins, lipids, vitamins, minerals, water |
| Which nutrient is the major source of energy for the human body? | Carbohydrates |
| How many basic types of carbohydrates are there? | 2; simple and complex |
| How many basic types of proteins are there? | 2; complete and incomplete |
| What are organic substances composed of amino acids? | Proteins |
| What are proteins responsible for in the human body? | building and repairing body tissue |
| What are lipids also known as? | fats or oils |
| What do lipids supply the human body with? | heat and energy |
| What three essential nutrients regulate body functions? | vitamins, minerals, and water |
| What is necessary for growth, healing, and maintaining body function? | Good Nutrition |
| Poor diet increases the risk of: | infection, poor healing, illness, decreased mental and physical functioning |
| Name a simple carbohydrate | sugars |
| Name a compound carbohydrate | starches |
| Define a sugar | water soluble simple carbohydrate such as monosaccharides and disaccharides |
| Define starches | insoluble, nonsweet, compound carbohydrate such as poly saccharides |
| Define fibers | complex carbohydrates derived from plants |
| What are the building blocks of proteins? | Amino Acids |
| What essential nutrient is needed for tissue growth and repair? | Proteins |
| The only nutrient that can make new cells and repair tissue | Proteins |
| A _________ protein contains all the amino acids. | Complete |
| Give examples of complete proteins: | meat, fish, poultry, eggs |
| Give examples of incomplete proteins: | soybeans, nuts, beans |
| Name the organic substance that is greasy and insoluble in water, but soluble in alcohol: | Lipids |
| Lipids that are solid at room temperature | fats |
| Lipids that are liquid at room temperature | oils |
| Name the four classifications of fatty acids: | saturated, unsaturated, simple, compound |
| Which vitamins do not dissolve in water and are stored in the body? | Fat soluble |
| Which vitamins are fat soluble? | A, D, E, K |
| Which vitamins dissolve in water, are not stored in the body, and must be replaced regularly? | Water soluble vitamins |
| Which vitamins are water soluble? | B complex and C |
| What are some methods of preserving the nutritional content of food? | Expose to as little water as possible, Keep lids on when cooking, avoid high temps and long cooking times, use the cooking water, store fruits and vegetables cold, keep milk in opaque containers, use food in whole form |
| Maintain a ________ weight. | healthy |
| Eat a diet low in _____ and _______. | fat, cholesterol |
| Eat a _____-________ diet. | well balanced |
| Limit sugar, salt and ________. | alcohol |
| Follow Food Guide _________. | pyramid |
| What is the recommended daily servings of fruit? | 2-4 |
| Engaging in regular physical activity and reducing sedentary activities promotes | health, psychological well-being, healthy body weight |
| What do the steps and the person on them symbolize in the MyPyramid graphic? | Physical activity should be a part of everyday healthy living |
| inability to obtain food | physiological stressor |
| increase in caloric requirements | physiological stressor |
| difficulty ingesting food due to teeth, digestion problems, ect. | physiological stressor |
| food preferences, attitudes towards food | psychological stressors |
| Food should be presented as a meal, not as a _____. | treatment |
| Why should food be presented as a meal, not a treatment? | Promotes a positive and healthy attitude towards food. |
| Beliefs and values associated with food and eating | socio-cultural variable |
| life style that influences nutrition or cooking skills | socio-cultural variable |
| economic status | socio-cultural variable |
| changes in caloric needs due to age is an example of a | developmental stressor |
| A Jewish client avoiding pork is an example of... | a spiritual variable |
| What is the acronym used to remember the other factors used to assess nutritional status? | DETERMINE |
| The D in DETERMINE stands for | Disease |
| The 3 E's in DETERMINE stands for | Eating poorly, economic hardship, elder years |
| The T in DETERMINE stands for | Tooth loss/mouth pain |
| The N in DETERMINE stands for | Needs assistance with self care |
| The R in DETERMINE stands for | Reduced social contact |
| The M in DETERMINE stands for | Multiple meds |
| The I in DETERMINE stands for | Involuntary weight loss |
| Age, sex and activity have nothing to do with nutritional assessment. T or F. | F. All 3 must be considered when assessing nutrition. |
| Nutritional assessment includes watching for _____ eating. | difficulty |
| _________ in appetite or weight, including nausea and vomiting, should be part of nutritional assessment. | Changes |
| Medication history is an important part of nutritional assessment. T or F. | True |
| Physical disability can affect... | purchasing, preparing, and eating food. |
| Cultural and religious beliefs are not part of nutritional assessment. T or F. | False |
| Nutrition may be affected by living ________ and _______ status. | arrangements, economic |
| What time frame should be recalled for a diet or food frequency record? | 24 hours |
| What is the more reliable indicator of a person's health? | Body Mass Index |
| What is the formula for BMI? | wt in Kg/(ht in meters)squared |
| BMI results must be used carefully in which patients? | Those with fluid retentions |
| Normal BMI | 18.5-24.9 |
| A client that is tired and listless, under or overweight and has dry skin, brittle nails, red eyes, and swollen lips exhibits signs of... | Inadequate nutrition |
| GI signs of inadequate nutrition are... | anorexia, diarrhea, indigestion, constipation, enlarged liver |
| A normal, healthy tongue is beefy red. T or F. | False. This could be a sign of inadequate nutrition. |
| sensory loss, mental confusion, and irritability are all signs of possible inadequate nutrition you would observe in the ______ system. | Nervous |
| Finish the nursing diagnosis Imbalanced nutrition: _______ than body requirements r/t excessive intake in relation to _________ need amb reported dysfunctional eating and _______ activity level. | more, metabolic |
| Height, weight, BMI, ADL's, walk/gait and lab work are what king of data? | Objective |
| Stimulating appetite | Determine the reasons for poor appetite and then help resolve it |
| Assisting clients with meals and resolving difficulty swallowing are... | nursing interventions |
| List two "common" diets: | regular, light |
| Physician ordered diets | NPO, clear liquids, full liquids |
| Name four general types of diets: | common, physician ordered, special, renal |
| NPO means | nothing by mouth |
| When are light diets are typically recommended? | post-op |
| What is also known as a standard house diet? | regular |
| Give examples of clear liquids | broth, tea, cola, plain gelatin, cranberry juice, popsicles, clear coffee |
| Give examples of full liquids | milk, cream soups, custard, grits, strained cereals, ice cream, pudding, yogurt |
| What defines a full liquid? | food that is liquid at room temperature or melts at body temperature |
| What is a soft and mechanical diet? | Easy to chew and digest (chopped, pureed, strained), no strong flavors |
| What is a low fiber, low residue diet? | minimal residue in bowel (no raw fruits or vegetables, nothing fried), no seeds or skins |
| What does a high fiber diet consist of? | Stimulates BM, such as fruits, vegetables and whole grains. |
| List the characteristics of a bland diet... | mechanically and chemically non-irritating, low in roughage and spices, moderate temperatures |
| Baked foods, and lean meats are part of a... | low fat diet |
| What is a ketogenic diet? | high in fats and protein, low in carbohydrates |
| For what condition is a ketogenic diet indicated? | Epilepsy |
| A renal diet is indicated for ______ stage kidney or renal patients. | end |
| Client is prescribed a diet with no canned foods and carbohydrates and fats are the principal sources of energy. What diet is this? | Renal |
| Why might a renal diet be supplemented with vitamins and electrolytes? | It may be adequate due to the limited potassium, phosphorous, and fluids. |
| What is the term given to snacks of fruit, ice cream, milk, crackers or Ensure that are given between meals? | Supplements |
| What are the benefits of supplements? | prevent hunger, increase calories, increase protein for healing, prevent hypoglycemia |
| Client is prescribed a diet with no canned foods, soups, shellfish, instant food, sodas, sodium chloride, baking soda or cholesterol. What diet is this? | Cardiac or Hypertensive Diet |
| How does a nurse prepare a client for a meal? | Sit up, oral hygiene, check dentures, ensure toileting first |
| How does a nurse prepare the client's room for a meal? | empty all bedpans and urinals, eliminate any unpleasant odors |
| T or F. Client identification need not be checked before meals, as meals are not medication. | False. Always verify client before administering meals. |
| What are some ways that the nurse can assist a client with eye/vision problems? | Open drink cartons, cut food, butter bread, and tell patient position of food using clock method. |
| T or F. Nurses should ensure that client meals are hot, and should re-heat as necessary. | True |
| What should the nurse record concerning the client's consumption of a meal? | The percentage consumed. |
| T or F. When dealing with a client that is nauseated or vomiting, medications should be given last to ensure effectiveness. | False. Prescribed medication should be given BEFORE meals. |
| The nurse has encouraged fluid intake (if not contraindicated), promoted oral care, eliminated odors, exposed client to fresh air, and encouraged client to rest before smaller meals. What is the client possibly experiencing? | Nausea and Vomiting |
| What does a dysphagia diet consist of? | pureed, soft, thickened liquids |
| When dealing with a client that has aspiration precautions, the client should sit up at ____ degrees, and tip his/her head ________. | 90, forward |
| A client has drooping on the right side of the face due to stroke. Where should the nurse place the food in the client's mouth? | The unaffected, or left, side. |
| The head of the bed should be __________ for ____-____ mins after meals. | elevated, 30-60 |
| What does it mean to check for "pocketing" after client meals? | To ensure that the client has not held the food in the cheek instead of chewing and swallowing. |
| What is a reason that tube feeding may be ordered? | Food cannot be passed from the mouth tot he stomach, severe dysphagia, anorexia |
| gavage | washing out the contents of the stomach using a tube |
| What are two types of tube feedings? | continuous or intermittent |
| At rest, what is the capacity of the human stomach? | 50mL |
| What is the normal pH range of stomach contents? | 1-4 |
| What are the two main divisions of body fluids? | intracellular and extracellular |
| Intracellular fluids are found within the cells and make up ___ of the body fluid. | 2/3 |
| Extracellular fluids are found outside the cells and make up ___ of the body fluid. | 1/3 |
| Another name for intravascular fluid is ______. | plasma |
| Interstitial fluid | surrounds the cells and includes lymph |
| Give examples of transcellular fluids... | CSF, pleural, peritoneal, and synovial fluids |
| What is the amount of total body fluid in a 154 lb. person? | 40 L |
| Oxygen from the lungs, dissolved nutrients from GI tract, excretory products from metabolism and ions make up... | extracellular and intracellular fluids |
| positively charged ions | cations |
| negatively charged ions | anions |
| What salt is the major cation in the extracellular fluid? | Sodium |
| What is the major anion in extracellular fluid? | Chloride |
| What are the majors ions in extracellular fluid? | NaCl |
| What are the major ions in intracellular fluid? | KCl |
| Sodium excretion is always accompanied by what? | Loss of water |
| Fluids and Electrolytes move through a semi-permeable membrane by the process of ... | Osmosis |
| Diffusion | Intermingling of molecules in liquid, gases, and solids by random movement. |
| Where is Sodium (Na) serum found? | Extracellular fluid |
| Where is Potassium (K) fluid found? | Intracellular fluid |
| What is the normal range for Sodium in the adult? | 135-145mEq/L |
| Serum sodium deficit | Hyponatremia |
| Serum sodium excess | Hypernatremia |
| What is the normal range for Potassium in the adult? | 3.5-5.0mEq/L |
| Hypokalemia | Serum potassium deficit |
| Hyperkalemia | Serum potassium excess |
| What is the primary regulator of fluid intake? | Thirst mechanism |
| What are the 4 routes of fluid output? | urine, insensible water loss, noticeable water loss, feces |
| Insensible water loss | water not usually noticed or measured, such as breathing or through skin |
| What are examples of noticeable losses of water through skin? | severe burns, heavy sweating |
| What is the average fluid intake for an adult? | 2200-2700mL per day |
| What is the average fluid output for an adult? | 2500mL per day |
| 1 kg is equal to... | 2.2 lbs |
| What are some causes of fluid deficit? | vomit, diarrhea, NG suction, bleeding, excessive sweat, excessive urine |
| A client has limited fluid intake and is losing more fluid than than they are taking in. What is the client at risk for? | Dehydration or fluid volume deficit |
| The client has dry lips and mucous membranes, dry skin and poor turgor, and scanty, dark urine. What are these a sign of? | dehydration |
| An infant has an increased pulse, hypotension, and produces no tears when crying. What are these a sign of? | dehydration |
| What are the symptoms of fluid excess? | edema, lung congestion, increase blood pressure, and respiratory rate, jugular vein distention, dilute urine |
| anasarca | whole body swelling |
| NPO | no food or fluids by mouth |
| What nursing intervention would be appropriate for a client with an NPO order? | frequent mouth care |
| Why is encouraging fluids important unless contraindicated? | prevents UTI's and dehydration |
| What does FF stand for? | Force fluids |
| A fluid restriction means... | fluids are limited to a prescribed amount |
| What might be some reasons a Dr. would order fluid restrictions? | Client with kidney, heart or liver disease |
| How might a nurse best enforce a fluid restriction? | Remove water pitcher, strict input/output, divide fluids over three shifts, frequent oral care |
| Fluids taken by mouth, tube feedings, TPN, and IV fluids are all recorded under | fluid input |
| What is the normal urine output? | 30-50mL per hour |
| Output includes: | urine, vomit, wound drainage, NG suction, diarrhea |
| What graduated containers are used for output measurement? | urinal, pilgrim hat, specimen cup |
| T or F. Output should be measured in bedpan immediately after use. | False. Contents of bedpan must be transferred to a graduated container to be measured. |
| Who has primary responsibility to monitor IV fluids? | RN |
| A student nurse notices that the settings on the IV pump are inconsistent with Dr's orders. What should the student nurse do first? | Report it. Student nurses may not make these changes alone. |
| What is responsible for shiny hair? | zinc and biotin |
| What is responsible for bright eyes? | vitamins A, C, E |
| What is responsible for clear skin? | vitamin E |
| Carbs have how many calories per mg? | 4 |
| Proteins have how many calories per mg? | 4 |
| Lipids have how many calories per mg? | 9 |
| Alcohol has how many calories per mg? | 7 |
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tiffiny090180
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