Term
| The entire process involved in taking food into the body and extracting the essential elements (vitamins, minerals, carbohydrates, fats and protein) that the body needs for energy, tissue growth and generation of body heat. |
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Definition
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Term
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Definition
- Protein
- Carbohydrat
- Fats
- Mineral
- Vitamin
- Water
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Term
| Implies eating a balanced variety of foods to supply the body's needs for essential elements into forms that can enter the bloodstream and be utilized by the body |
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Definition
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Term
| The beginning of the digestive tract is |
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Definition
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Term
| Process of breaking down foods into simple substances that can be used by the body cells for nourishment |
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Definition
digestion
These substances that can be used by the body cells calls essential nutrients |
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Term
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Definition
| mouth, teeth, tongue, pharynx, esophagus, epiglottis |
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Definition
| stomach (including juices and Hcl acid, small intestine, pancreatic juice, liver and gallbladder (bile) |
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Term
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Definition
| Large intestine, rectum and anus |
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Term
| Basic Food Group and Daily Requirement |
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Definition
- Meat/Fish - protein 2 servings
- Dairy - milk and cheese - 3+ servings for children and pregnant, 2 servings for adult
- Grains/Bread - cereal, potatoes, starches - 4 servings
- Fruit/Vegetables - should have at least 1 dark green or yellow - 4 servings
- Vegetables -2 cups each day
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Term
| Type of food is contents/preparation of food |
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Definition
- Bland
- Low Residue
- Diabetic
- Low Sodium
- High Protein
- Low Fat/low cholesterol diet
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Term
| Mechanical altered means consistency and texture are modified, making the food easier to chew and swallow. consistency and texture food : |
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Definition
- Clear liquid
- Full liquid
- Pureed
- Soft (mechanical soft) serve to pts who have no teeth, or those with serious dental problems
- Ground
- Chopped
- Regular
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Term
| Protein made of small building blocks called |
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Definition
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Definition
| contain all the amino acids, meat, fish, eggs and poultry |
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Term
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Definition
| do not contains all the essential amino acids. Examples corn, soybeans, peas, and nuts. |
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Term
| The only nutrient that can make new cells and rebuild tissue ____ |
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Definition
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Term
| Called energy foods, body uses them to produce heat and energy |
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Definition
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Term
| Subtances that regulate body processes |
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Definition
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Term
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Definition
| fat-soluble vitamins (do not dissolve easily in water). They can store in the body. |
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Term
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Definition
| Water-soluble, dissolve in water, so they can be lost in the cooking process. |
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Term
| Help to build body tissues, especially the bones and teeth___ |
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Definition
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Definition
- Regular/general diet
- Full liquid
- Clear liquid
- Soft diet
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Term
| The progression of diets a patient is allowed following surgery is |
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Definition
- Ice chip
- Clear Liquid
- Full liquid
- Soft Diet
- Regular diet
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Term
| Diets are planned to meet specific patient needs because of religious preferences or health needs |
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Definition
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Term
| Religious practice requires changes in diet for some patients |
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Definition
Religious restricted food
(pg 433) |
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Term
| Diets are planned and prepared according to a patient's individual health problems ___ |
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Definition
therapeutic Diets
such as : diabetic diet, sodium-restricted diet and low fat diet |
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Term
| Sodium restricted diet may be ordered for patients |
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Definition
| chronic renal failure and cardiovascular diseases (Average American consume 2 - 6 grams of sodium each day) |
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Term
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Definition
For patients who are overweight
(must take 500 calories a day less than usual to lose one pound) |
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Term
| Low fat/low cholesterol diet |
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Definition
| for patients who suffer from vascular, heart, liver or gallbladder disease, and for those who have difficulty with fat metabolism. |
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Term
| Between meal nourishments and have definite therapeutic value are not a replacement for meal |
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Definition
Supplement
- Test best when served cold
- Higher in sodium and protein, usually lactose-free
- Oral nutrition, not recommend for tube feedings, and tube feeding formulas are not recommended for tube nutritional supplementation.
- Ordered by the physician or dietitian
- Have a definite therapeutic value such as experience weight loss, diebetic, renal failure, COPD, HIV, pediatric patients)
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Term
| Substantial food items given to patients to increase nutrient intake or to prevent hunger, usually given between meals. |
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Definition
Nourishment
Often planned and ordered by the facility dietitian. |
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Term
| Difficulty swallowing food and liquids |
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Definition
dysphagia
Patient with dysphagia are at high risk of developing malnutrition, dehydration, aspiration and pneumonia. |
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Term
| The balance between liquid intake and liquid output |
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Definition
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Term
| Most adults take in approximately _______ fluid daily |
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Definition
| 2½ to 3 quarts (2,500 to 3,000 mL) |
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Term
| _____ of the body's weight is water |
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Definition
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Term
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Definition
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Term
| Excessive fluid retention is called |
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Definition
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Term
| Inadequate fluid intake results in |
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Definition
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Term
| Typical output equal about ______ daily |
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Definition
2½ quarts
(Urine 1½quarts) |
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Term
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Definition
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Term
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Definition
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Term
| Fluid intake may have to be encouraged in some patients |
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Definition
| Force fluid or push fluid |
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Term
| Fluid restriction requires a |
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Definition
physician order
(as in kidney disease) |
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Term
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Definition
| Tkaes in and absorgs food and fluid into the body, includes organs : Mouth, Teeth, Tongue, Salivary, Pharynx, Epiglottis, Esophagus. |
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Term
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Definition
Conversion of food and fluids into a state that can be utilized by the body/process of breaking down foods into simple substances that can be used by the body cells for nourishment.
Stomach, pancreas, gall bladder, liver, small intestine
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Term
| Essential nutrient; it is only nutrient that can make new cells and rebuild tissue |
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Definition
Protein
Complete proteins contain all the amino acids (fish, eggs, and poultry)
Incomplete proteins do not contain all the essential amino acids (corn, soybeans, peas and nuts) |
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Term
| Substances that regulate body processes |
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Definition
Vitamins
- Builds strong teeth and bones
- promotes growth
- Aid normal body functioning
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Term
| Help to build body tissures, especially the bones and teeth |
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Definition
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Term
When caring for the patient with tube feedings, you need to :
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Definition
| Keep the head of the bed elevated at least 30º to 45º during feeding and for 60 minutes after feeding. |
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Term
| Method of balancing the diabetic diet |
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Definition
Exchange list
6 groups :
- Milk exchange
- Vegetables exchange
- Fruit exchange
- Bread exchange
- Meat exchange
- Fat exchange
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Term
| Sodium restricted diet may be ordered for patients with |
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Definition
chronic renal failure, high blood sugar and cardiovascular disease.
Average American consumes 2-6 grams of sodium |
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Term
| Calorie restricted diets are prescribed for patients who are |
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Definition
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Term
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Definition
| Desired weight 120lb. x 10 = 1,200 calories per day |
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Term
| Low fat/low cholesterol diet prescribed for patients who suffer from |
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Definition
| vascular, heart, liver or gallbladder disease or who have difficulty with fat metabolisem. |
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Term
| Facilities digestion while avoiding irritation to the digestive tract - ulcers, colitis |
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Definition
Bland
Mild, easy to digest, no fried or highly seasoned foods, no broth, coffe, tea or spices |
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Term
| Allows lower digestive tract opportunity to heal diverticulitis, colitis |
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Definition
Low Residue
Food : easily digestivel, low in bulk exclude foods with large amounts of fiver, avoid milk as it produces bulky residue in the colon |
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Term
| Increase body's ability to repair tissues damaged by disease - surgery, hepatitis |
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Definition
High Protein
Foods : Liberal amounts of protein foods such as milk, lean meat, fish, fowl, eggs, etc |
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Term
| What food looks like and how it is served |
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Definition
Consistency
- Clear liquid
- Full liquid
- Pureed
- Soft
- Ground Chopped
- Regular
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Term
| When caring for the patient with tube feedings, you need to : |
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Definition
| Keep the head of the bed elevated at least 30º to 45º during feeding and for 60 minutes after feeding. |
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Term
| Excessive fluid retention |
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Definition
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Term
| The lack of sufficient fluid in body tissues |
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Definition
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Term
| Container to determine the amount of output |
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Definition
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Term
| Fluid input is calculated by measuring |
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Definition
Fluids taken by mouth : all liquids (juice, soup, milk etc) and foods that melt at room temperature (ice cream,sherbet and gelatin)
except: Fluids through intravenous infusion, or through gastric feeding count by nurse
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Term
| If patient eat less than 75% of the meal |
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Definition
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Term
| Tube inserted into the digestive tract |
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Definition
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Term
| Enternal feedings inserted through the nose and into the stomach |
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Definition
| Nasogastric or NG feeding |
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Term
| Enternal feeding inserted directly through the abdominal skin and into the stomach |
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Definition
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Term
| Enternal feeding that is small-bore tube that is threaded through the GI tract until the tip reaches the small intestine |
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Definition
J-tube (Jejunostomy tube)
J-tube has been place through the nose Nasojejunostomy |
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Term
| Relaxed diet that will control blood sugar without being overly restrictive |
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Definition
Liberal or liberalized diets
"no concentrated sweets" in pie etc |
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Term
| Diet with system does not measure calories, focus on maintaining a consisten carbohydrate contents is |
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Definition
Consistent-carbohydrate diabetes meal plan
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Term
| While you are feeding the patient |
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Definition
- Sit down while you are feeding the patient, so that you are at eye level.
- Alternate solids and liquids
- Ask the patient in what order she would like the food
- Direct the food to the unaffected side, check for food stored in the affected side. Watch the patient's throat to check for swallowing.
- Test hot foods by dropping a small amount on the inside of your wrist
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Term
| A condition which food, water, gastric contents, or other objects enter the trachea and lungs |
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Definition
Aspiration
patient become coughing, choking, or gurgling or will become cyanotic (skin takes on a bluish or dusky color because less oxygen in the blood available for body need) |
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Term
| Caring for Patients receiving tube feeding are |
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Definition
- NPO
- Head must be elevated at all times to prevent accidental aspiration of formula into the lungs at least 30º to 45º during feeding and for 60 minutes after feeding
- Monitor the patient for signs of respiratory distress
- Monitor the skin on the hips and bottocks frequently, for pressure and the risk of skin breakdown because elevation of the head of the bed also increases the risk of skin damage from friction and shearing
- Provide frequent mouth hygiene and NG will also need nasal care
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Term
| On diabetic diet report to the nurse that the patient only ate |
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Definition
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Term
| Digestive tract extends from |
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Definition
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