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PNN152 Test 2-Nutri
Medical
| Question | Answer |
|---|---|
| Importance of Vitamin C | (Water-soluble)important for formation of RBCs Production of collagen(tissue repair), metabolism of amino acids |
| Importance of Vitamin B Complex | (Water Soluble)important for metabolism of carbohydrates and proteins, enhances circulation |
| Importance of Vitamin A | (fat soluble)important for epithelial tissue proliferation, immune system antigen |
| Importance of Vitamin D | (fat soluble)important for bone and teeth development, enhances immunity |
| Importance of Vitamin E | (fat Soluble)antioxidant (helps control "free radicals") keeps cells healthy |
| Importance of Vitamin K | (fat soluble)important for blood clotting,bone formation and repair |
| Importance of calcium and phosphorus | important for bones and teeth |
| Importance of copper | important for hemoglobin formation |
| Importance of iron | important for hemoglobin formation, synthesis of vitamines and antibodies(large amount) |
| Importance of iodine | basic components of thyroid hormones |
| Importance of zinc | maintains connective tissue integrity, assists with the formation of enzymes and insulin, boosts the immune response |
| Protein Function | essential for almost every bodily function |
| Protein digestion | the end product of protein digestion is amino acids, amino acids not used by the body are metabolized by the liver |
| Protein metabolism/nitrogen balance | nitrogen is an end product of amino acid metabolism, refelcts the status of protein nutrition the body, when nitrogen intake=output a state of balance occurs |
| Protein negative balance not enough protein(nitrogen out take is more than intake) | Muscle wasting, massive trauma, burns, malnutrition |
| Carbohydrates digestion | digested in small intestine |
| carbohydrates metabolism | liver converts excess carbohydrates into glycogen, glycogen level is controlled by insulin production |
| Processed CHOs(carbohydrates) | cake, bread |
| Natural CHOs (carbohydrates) | whole weat bread(will have more fiber) |
| Carbohydrates break down in this order | glucose,starch, fiber |
| Fats(lipids) function | cell membrade integrity, promotes absorption of fat-soluble vitamines, synthesis of vitamin D |
| Lipids: cholesterol | used in the synthesis of steroid hormones, HDL: carries the cholesterol away form the arteries and back to the liver, removes exvess cholesterol from atherosclerotic plaques |
| Lipids: cholesterol | LDL Cholesterol: major cholesterol carrier in the blood, excess is depositied on the walls of the arteries causing the formation of atherosclerosis plaques. |
| Importance of water | vital to health and normal vell function,approimately 60% of the average healthy adult's weight,women and elderly have a lower percentage of body water, adipose tissue is essentially free of water, lean tissue contains a significant amount of water |
| Factors that affect nutrition: development | people in rapid periods of growth require more nutrients |
| Factors that affect nutrition: gender | men need more clories and protein, women need more iron, pregnant and lactating women have increased calorie and fluid needs |
| Hyperglycemia(elevated glucose level) | polyphasia(frequent eating), Polydipsia(frequent thirst), Polyuria(frequent urination), malaise (cells not getting enough good energy), Late manifestations:rapid weak pulse, dry mucous membranes |
| Hypoglycemia(decreased glucose level) | Early manifestations: hunger and nausea |
| Hypoglycemia(decreased glucose level) | Late manifestations: pale cool skin, diaphoresis, shakiness, irritability, hypotension, slurred speech, unusual feeling, headache, inability to concentrate |
| Overnutrition: over weight | Calorie intake in excess of daily requirements, BMI 25-29.9 |
| Overnutrition: obesity | BMI 30 or greater |
| Overnutrition: Morbid obesity | obesity that interferes with breathing or mobility |
| Undernutrition: multiple causes | lack of sufficient food, dysphagia, anorexia |
| Undernutrition: clinical manifestations | marked weight loss, generalized weakness, delayed wound healing, increased susceptibility to infection |
| Blood Glucose labs levels normal range | fasting: 70-115 postprandial: less than 120 |
| Significance of results of blood glucose | fasting: greater than 126 postprandial: greater than 200 may indicate diabetes mellitus |
| Protein/albumin: albumin | accounts for 50% of the total serum protein, significance of results indicates prolonged protein depletion. nursing consideration:encourage increased protein intake |
| Protein/albumin: prealbumin | signficance of results: "gold standard" for determining protein malnutrition, shorter lifespan than abbumin therefore more sensitive to short term protein dificiency. nursing consideration:less than 11 require aggressive nutritionalintervention |
| Lipids/cholesterol | significance of results elevated total cholesterol/LDL. Decreased HDL: increased atherosclerotic plaque formation, increased risk for coronary heart disease.As LDL increase HDL decrease |
| Lipid/Cholesterol nursing considerations | educate client on diet low in cholesterol, monitor liver function for clients taking medication to lower cholesterol (statins) |
| Hemoglobin A1c: measure the A1c components of glycohemoglobin saturation in RBCs | used as a follow-up for clients with hyperglycemia, has been investigated as a screening test for diabetes. Nursing consideration educate client on signifance of results |
| Bedside blood glucose testing: purpose | used as a monitoring tool, may be used for clients with diabetes to monitor glucose levels, may be used for clients who are not diabetic to monitor the bodys ability to adapt to increased amounts of glucose and or claories |
| Blood sugar sliding scale | 150-200: 4 units regular insulin 201-250: 6 units regular insulin 251-300: 8 units regular insulin greater than 300: call physician |
| types of enteral feeding tubes: small bore ng tube | inserted into the stomach or small intestine through nose(short term feeding) |
| nursing consideration for small bore ng tube | placement checked with aspiration of stomach contents, ausculation, ph measure, ans s/s of distress |
| types of enteral feeding tubes: gastrostomy tube | inserted into the stomach via surgery or endoscopy (PEG)(long term feeding) |
| nursing considerations of gastrostomy tube | placement checked with aspiration of stomach contents. (less risk for aspiration) |
| types of enteral tubes: jejunostomy tube | placed in small intestine may be placed through a gastrostomy tube(long term feeding) |
| nursing considerations of jejunostomy tube | placement checked with aspiration of small intestine contents |
| formula for adminstering enteral feeding | formula based on clients nutritional needs, disease specific formulas available. liquid feeding formulas are available commercially or may be mixed by dietary |
| Nursing care for a client with an open system (enteral feeding) | no more than 8-12 hours of feeding should hang at one time, bag and tubing needs to be changed every 24 hours |
| nursing care for a client with a closed system (enteral feeding) | feeding is in a prefilled container, can hang for 48hours if sterile technique is used to spike the container |
| nursing care responsibility for a client with TPN | monitor weight, monitor I&O, monitor labs clucose and electrolytes, monitor infusion, monitor for systemic complications and IV site complications. |
Created by:
ajlett
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