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Definition
Shiny hairy
bright eyes
clear skin
appropriate body weight & development
regular BM
Alert |
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Definition
| Simple substances that are ingested, digested and absorbed by the body cells for nourishment |
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Definition
The major source of energy
2 basic kinds
simple & complex |
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Definition
Organic substances composed of amino acids
builds and repair body tissue
Types: complete & incomplete |
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Definition
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| Vitamins, Minerals,& Water |
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Definition
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Definition
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Definition
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Definition
water soluble
Monosaccharide & Disaccharides |
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Definition
are insoluble, nonsweet form
polysaccharides |
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Definition
derived from plants
complex carbohydrates |
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Definition
| The simplest form of protein |
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Term
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Definition
contains all essential amino acids to support growth and maintain nitrogen growth.
fish, chicken, soybeans, turkey, cheese |
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Definition
missing one or more of nine indispensable amino acids
cereals, legumes, (beans, peas), and vegetables |
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Definition
organic substances
greasy & insoluble in water
soluble in alcohol |
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Definition
| lipids that are solid at room temperature |
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Definition
| lipids that are liquid at room temperature |
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Term
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Definition
saturated
unsaturated
simple
coumpound |
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Term
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Definition
Do not dissolve in water
Stored in the body
A, D, E, K |
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Term
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Definition
Dissolve in water
Not stored in the body
Must be replaced regularly
B Complex and C |
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Term
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Definition
Required for:
Bones and teeth formation
Nerves and muscle function
Fluid and electrolyte balance |
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Term
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Definition
Calcium (Most abundant mineral in the body)
Phosphorus
Iron
Iodine
Sodium
Potassium |
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Term
| Methods of Preserving the nutrient content of foods |
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Definition
Expose food to as little water as possible, steam, microwave, stir-fry, grill, or bake rather than boil
Keep lids on pan while cooking
Avoid high temps, long cooking times.
Keep and use the cooking water.
Store fruits and vegetables cold
Keep milk in opaque containers
Use foods in whole form whenever possible |
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Term
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Definition
Required for:
Bones and teeth formation
Nerves and muscle function
Fluid and electrolyte balance |
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Term
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Definition
Calcium (Most abundant mineral in the body)
Phosphorus
Iron
Iodine
Sodium
Potassium |
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Term
| Methods of Preserving the nutrient content of foods |
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Definition
Expose food to as little water as possible, steam, microwave, stir-fry, grill, or bake rather than boil
Keep lids on pan while cooking
Avoid high temps, long cooking times.
Keep and use the cooking water.
Store fruits and vegetables cold
Keep milk in opaque containers
Use foods in whole form whenever possible |
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Term
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Definition
Maintain a healthy weight
Diet low in fat and cholesterol
Eat a variety of foods
Eat a well balanced diet
Limit sugar, salt, and alcohol
Fruit 2-4 servings still recommended |
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Term
| Dietary reference intakes(DRIs) |
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Definition
| Acceptable range of quantities of vitamins and minerals for each gender and age group |
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Definition
| Dietary Guidelines, average daily consumption |
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Definition
| Needed proteins, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium |
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Term
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Definition
Guidelines for balancing calories
decreasing portion size
increasing healthy foods
increasing water consumption
decreasing fats
decreasing sodium
decreasing sugars |
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Term
| Healthy People 2020:Health for All (WHO) |
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Definition
Guidelines for dietary change recommend reduced fat, saturated fat, sodium, refined sugar, and cholesterol
increase intake of complex carbohydrates and fiber |
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Term
| Factors Affecting Nutrition |
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Definition
Physiological
Psychological
Socio-cultural
Developmental
Spiritual |
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Term
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Definition
Inability to obtain food- physical, financial
Increased in caloric requirements- pregnant & lactating mother, wound healing, etc
Difficulty in ingesting food/calories
-lack of teeth, difficulty of swallowing, problems with digestion, absorption |
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Term
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Definition
Stress, depression, loneliness results to over-eating and under-eating
Attitudes towards food and eating (likes and dislikes, food preferences carry on to adult familiarity with food)
Food should be presented as meal not as a treatment(this help promote positive and healthy attitude towards food) |
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Definition
Cultural patterns- culture/ethnic attitudes, beliefs, & values are associated with food and eating (Determines food preferences)
Life Style- May influence nutrition- cooking skills, working people (in a hurry at all time), muscular and mental activities may require more calories
Socio-economic Status- When, how much/often a person eats affect nutritional status |
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Definition
Neonates, preschooler, school-age, adolescents
Young adults- (female- increase intake of vitamin. C and iron at age 55,
males increase calories and proteins)
Middle-aged adult and older adult |
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Term
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Definition
Religious practices impact upon dietary laws and rituals
Some religion-avoid meat on Easter season
Other religion prohibits caffeinated tea and coffee, and alcohol
Some prohibits consumption of pork, shrimp, crabs and etc. |
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Term
| Other factors used to assess nutritional status (DETERMINE) |
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Definition
D-Disease
E-Eating Poorly
T-Tooth loss/mouth pain; nausea, and vomiting
E-Economic Hardship
R- Reduced social contact
M- Multiple Meds
I- Involuntary weight loss
N- Needs assistance with self care
E- Elder yrs. (above 80) |
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Term
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Definition
Age, sex, & activity
Increase in caloric requirements & difficulty ingesting sufficient calories
Difficulty eating
Changes in appetite; nausea and vomiting
Changes in weight
Medication history |
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Term
| Nutritional Assessment continued |
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Definition
Physical disability that affect purchasing, preparing, and eating
Cultural ad religious beliefs
Living arrangement and economic status
General health status, and medical condition
24 hour recall of diet or food frequency record. |
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Term
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Definition
More reliable indicator of a person's health
Results must be used carefully with persons with fluid retention |
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Term
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Definition
| BMI= weight in kilograms/height in meters (squared) |
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Term
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Definition
Normal 18.5-24.9
Underweight <18.5
Overweight 25.0-29.9 |
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Term
| Signs of Inadequate Nutrition |
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Definition
General Appearance-tired, listless, etc...
Weight- low or high
Skin- dry, scaly, flaky, bruises, pale and pigmented
Nail-brittle, pale, etc...
Hair- dry, dull, loss of color
Eyes- pale, or red conjunctiva, dryness
Lips- swollen, red crack, vertical fissures |
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| Signs of Inadequate Nutrition continued |
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Definition
Tongue- swollen, beefy red, increased or decreased in size
Gums- swollen, bleeds easily, spongy
Muscles- flaccid, wasted, underdeveloped
GI- anorexia, diarrhea, indigestion, constipation, enlarged liver
Nervous system- sensory loss, mental confusion, irritability |
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Term
Sample Nurses diagnoses
Imbalanced Nutrition: Less than body requirement |
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Definition
| R/T inability to ingest food due to reported lack of food & economic factors AMB body weight 20% under ideal for height and frame |
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Term
Sample Nurses diagnoses
Imbalanced Nutrition: More than body requirement |
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Definition
| excessive intake in relation to metabolic need AMB reported dysfunctional eating patterns and sedentary activity level |
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Term
| Nursing Interventions: Planning, Implementing, & Evaluating Care |
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Definition
A. Stimulating appetite: need to determine the reasons for poor appetite and help to resolve it
B. Assisting clients with meals
C. Difficulty swallowing
D. Optimal assistance in feeding (unable to feed self) |
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Term
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Definition
Standard of house diet
A hospital balanced diet(2000 kcal) |
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Term
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Definition
is a variation of regular diet
designed for post op and other condition |
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Term
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Definition
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| Clear liquid Diet (ordered by MD) |
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Definition
See through liquids
broth
tea
cola
plain gelatin
cranberry juices |
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| Full liquid Diet (ordered by MD) |
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Definition
Liquid at room temperature or melt at body temperature
Milk
cream soups
custard
grits
strained cereals
ice cream
pudding
yogurt, etc. |
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Term
| Soft & Mechanical Soft Diet |
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Definition
easy to chew and digest
chopped
pureed
strained
soft |
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Term
| Low fiber or low residue Diet |
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Definition
minimal residue in bowel
no raw fruits, vegetables, no fried foods, etc. |
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Term
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Definition
Stimulates BM.
fruits
vegetables
whole grains |
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Term
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Definition
Mechanically and chemically non irritating.
low in roughage & spices
Moderate temperatures |
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Term
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Definition
Low dairy products
baked not fried foods
fruits
vegetables
lean meats |
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Term
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Definition
high in fats and protein
low in carbohydrates
often indicated in the treatment of epilepsy |
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Term
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Definition
Client to avoid sodium & potassium foods, proteins, phosphorus
Fluids controlled to meet client needs
No canned foods
Carbohydrates and fats are the principal sources of energy.
Diet maybe inadequate and should be supplemented with vitamins and electrolytes
indicated for end stage kidney or renal failure patients
indicated for |
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Term
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Definition
Between meal nourishments
Prevent hunger, increase calories, increase protein for healing, prevent hypoglycemia
Mild morning, mid afternoon and bedtime
High protein supplement- ensure
Snack of fruit, ice cream, milk and crackers |
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Term
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Definition
low sodium or sodium restriction
no canned foods/soups
no shellfish
no highly processed foods(instant food)
no sodas
no sodium chloride or any of its compound such as baking soda
cholesterol |
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Term
Assisting patient with meals
Prepare person |
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Definition
| Sit up, oral hygiene, dentures in place, toilet, wash face and hands |
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Term
Assisting patient with meals
Prepare the room |
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Definition
| on odors, bedpans, emesis, or urinals emptied |
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Term
Assisting patient with meals
Right Person |
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Definition
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Term
| Assisting patient with meals |
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Definition
Assist with patient who has eye problems by opening milk cartons, cutting food, butter bread, etc.
It is important to tell patient the position of the food according to the hour of the clock |
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Term
| Assisting patient with meals continued |
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Definition
Offer alternate if meal appealing
Describe the plates contents as related to a clock for visually impaired
Offer choices, encourage most nutritious foods, sit, converse, take your time, alternate food and fluids
serve trays warm-reheat prn
Record % of meal taken |
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Term
Nursing Management
Nausea and Vomiting |
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Definition
Encourage fluid intake (if not contraindicated)
Promote comfort: oral care
Eliminate odors; sit in fresh air and use fan
Rest before meals and encourage smaller meals
Give prescribed meds before mealtime |
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Term
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Definition
Dysphagia Diet- pureed, soft, thickened liquids (nectar, honey, pudding)
Sit up 90 degrees- preferably in a chair
Tip head forward with swallowing
Take time- alternate foods and fluids
Place in unaffected side of mouth
Check for pocketing
Keep HOB elevated 30-60 minutes after meal |
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Term
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Definition
Tube feeding of Gavage
Tube inserted through nose or surgically through abdominal wall
Used: food cannot pass from mouth to stomach, severe dysphagia, anorexia
Administered: Continuous or intermittently |
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| Nursing Care: Tube Feeding |
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Definition
High risk of aspiration
Keep HOB- elevated semi-fowlers at all times for continuous feedings!!!
Keep HOB elevated for 1-2 hours after intermittent feeding
Observe and report- nausea and vomiting, respiratory distress, abdominal distention or fever
Your Role: keep patient NPO or as ordered, tube site care, keep tube secured, and free of kinks, before starting feeding, it is very important to check that tube is in stomach |
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Term
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Definition
TPN (Total Parenteral Nutrition)
Uses: Rest the bowel, bowel disease where nutrients cannot be absorbed
Solution: High Glucose, calories, vitamins, minerals, electrolytes, proteins, & lipids
Patients require blood glucose monitoring |
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