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
Test 4 Concepts
Chapter 19/23
| Question | Answer |
|---|---|
| What is pain? | A sensory and/or an emotional experience which means different things to different people. |
| What does pain serve as a warning sign for? | That damage has occurred or that there may be a potential for damage of tissue. |
| T/F: The response of pain varies not only from culture to culture but also from individual to individual. | True |
| How do nurses need to view pain? | Holistically |
| Pain can make it difficult to: | - Do activities of daily living - Rest and experience restorative sleep - Eat - Perform normal body movements and exercise - Maintain family relationships -Work a job -Have a social life -Maintain cognitive abilities -Focus on spiritual beliefs |
| What is the Gate Control theory? | Proposed theory that the transmission of pain impulses to the central nervous system is controlled by a "gate" that opens and closes in response to sensory input. |
| The gate must be open for the _____ _______ to be transmitted to the ____. | pain impulse; CNS |
| When the gate is closed the ____ _____ for pain is ____ from transmission. | nerve impulse; blocked |
| What opens and closes the gate in relationship to stress, anxiety, exercise, heat, cold, massage, and the TENS? | The thalamus |
| Acute Pain: | Pain that comes on suddenly and has a short duration (less than 6 months) |
| Chronic Pain: | Pain that lasts longer than 6 months. |
| Intermittent Pain: | Pain that comes and goes at intervals. |
| Intractable Pain: | Pain that cannot be relieved, is incurable, or is resistant to treatment. |
| Referred Pain: | Pain felt in an area other than where the pain was produced. |
| Radiating Pain: | Pain that begins at a specific site and shoots out from or extends to a larger area beyond the site of origin. |
| Nociceptive pain: | Localized pain within a specific area, from which the receptors send impulses to the central nervous system via afferent nerve pathways. |
| Nociceptive pain may result from which surgery or injury: | Cutaneous Visceral Deep Somatic |
| Neuropathic pain occurs as a result of: | Destruction of peripheral nerves or the central nervous system itself. May be extended beyond the local region to encompass a broadening area of discomfort. |
| Factors affecting pain: | -Ethnic and cultural beliefs -Developmental stage -Individual values -Previous pain experience -Personal support system -Emotions -Fatigue |
| Factors affecting the treatment of pain: | -Level or extent of pain -Site of pain -Characteristics of pain -Acute or chronic -What elicits the pain -Patient's desires in relation to the pain. |
| Nonpharmaceutical Methods to relieve pain: | -Hot and cold packs -Massage and effleurage -Acupressure and acupuncture -Relaxation -Distraction |
| Pharmaceutical Methods to relieve pain: | -Nonopioid analgesics -NSAIDS -Opiate/opioid analgesics (narcotics) -Adjuvant analgesics |
| Restorative sleep: | Allows an individual to awaken feeling rested, refreshed, rejuvenated, and energized, ready to meet new challenges. |
| When you do not receive restorative sleep: | -Immunity decreases -Tolerance decreases -Fragile emotions and impatience affect relationships -Cognitive functions are impaired |
| REM Sleep: | The first cycle occurs ab 90 minutes after sleep begins. REM begins and vital signs fluctuate. The brain is active and is engaged in vivid dreaming. The duration increases with each cycle, averaging 20 minutes. |
| How much sleep do newborns need? | 16 to 18 hrs per day |
| How much sleep do infants up to 2 years need? | 12 to 14 hrs per day |
| How much sleep do children 3 to 6 need? | 12 hrs per day |
| How much sleep do children 7 to 12 need? | 10 hrs per night |
| How much sleep do adolescents need? | 8.5 to 9.5 hrs per night |
| How much sleep do young adults need? | 7.5 to 8 hrs per night |
| How much sleep do older adults need? | 5.5 to 6 hrs per night |
| What are some factors affecting rest and restorative sleep? | -Lifestyle -Stress and anxiety -Environment -Illness and health problems -Sleep disorders |
| How to promote restorative sleep? | -Prepare the environment -Comfort -Relaxation -Pain relief -Sleep medications |
| What is insomnia? | -Most common sleep disorder -Inability to get an adequate amount of sleep and feel rested. -Difficulty falling asleep, staying asleep, awakening early. -Could be intermittent, acute, and chronic -Women and older adults have a greater risk |
| What is sleep apnea? | - > than 5 breathing cessations last longer than 10 s p/h during sleep result in low o2 -CNS dysfunction in respiratory control center of brain fails trigger breathing during sleep Obstructive: Structures in mouth & throat relax block the upper airway |
| What is narcolepsy? | -Sudden attacks of sleep that are often uncontrollable -Can occur at inappropriate times and increases the risk for injury |
| What is hypersomnolence disorder? | - Excessive daytime sleepiness lasting at least 3 months - Impairs social and vocational activities - Increased risk for accident or injury related to sleepiness |
| Factors that interfere with sleep: | -Physiologic disorders -Life events -Emotional stress/mental illness -Diet -Exercise -Fatigue -Environment -Meds -Substance abuse |
| What does somatic mean? | In bones, joints, muscles, skin, or connective tissues. |
| What does visceral mean? | In internal organs. It can cause referred pain in other body locations separate from the stimulus. |
| What does cutaneous mean? | In the skin or subcutaneous tissue. |
| Transduction: | the conversion of painful stimuli to an electrical impulse through peripheral nerve fibers |
| Transmission: | occurs as the electrical impulse travels along the nerve fibers, where neurotransmitters regulate it. |
| Pain threshold: | the point at which a person feels pain |
| Pain tolerance: | the amount of pain a person is willing to bear |
| Perception or awareness of pain occurs in: | various areas of the brain, with influences from thought and emotional processes. |
| Modulation: | occurs in the spinal cord, causing muscles to contract reflexively, moving the body away from painful stimuli. |
| What are some substances that increase pain transmission and cause an inflammatory response? | Substance P Prostaglandins Bradykinin Histamine |
| What are some substances that decrease pain transmission and produce analgesia? | Serotonin Endorphins |
| Why is good nutrition important? | it is needed to supply the energy for all body systems to work together for the good of the body. Proper nutrition is essential for a stronger immune system, less illness, and better health. |
| What is metabolism? | The chemical and physical processes in which body cells break down and use food, water, and other chemicals needed to maintain life and the function of each body system. |
| What is catabolism | The breaking-down phase of metabolism |
| What is anabolism? | When the body uses components to build or reconstruct new components or tissue |
| How is food measured? | Kilocalories (kcal) |
| Why did the FDA first establish standards for? | For the minimum amount of nutrients necessary to protect most individuals from disease. |
| What is the dietary reference intakes (DRIs)? | The standard guidelines. It contains recommendations for sex, age, pregnancy, and lactation. |
| Each labels list which of the following? | Amount of calories Serving size “added sugars” (sugars that were added) The labeling breaks out vitamin D, calcium, iron, and potassium in actual amounts and gives the percentages of the daily recommended amounts provided in the product. |
| Americans should consume a healthy eating pattern that includes: | A variety of vegetables, including dark green, red, and orange; legumes (beans and peas); and starchy and other types of vegetables Fruits Grains at least half whole grains Fat-free or low-fat dairy A variety of protein foods Oils |
| Portions of MyPlate: | half plate should be fruits and veggies with veggies making up greater portion. Grains and protein should make up the other half of the plate, with the grains portion larger. The dairy serving should be small |
| What is digestion? | process by which food is broken down in the gastrointestinal (GI) tract, releasing nutrients for the body to use. |
| What do salivary amylase do? | begins breaking down simple carbohydrates and fat. |
| What is peristalsis? | Moving the food from the esophagus to the stomach, into the small intestine, into the large intestine, and finally to the rectum. |
| What are the macronutrients? | Protein Carbohydrates Fats Water |
| What are the micronutrients? | Vitamins Minerals (which are needed in smaller amounts, known as trace minerals) |
| What is protein? | Protein is the primary building block of the body to make new cells and to help wounds heal. |
| What percent of your total daily calories should be protein? | 10%-35% |
| What are the functions of protein? | New tissue production Formation of antibodies, enzymes, and hormones Necessary component for heat and energy production Component to assist in maintaining fluid balance between cells and bloodstream Maintaining acid–base balance |
| What are nonessential amino acids? | produced by the liver and thus are not essential to be included in our diet. |
| What are conditional amino acids? | are those that become essential only when an individual is stressed or ill with certain conditions. |
| What are essential amino acids? | Most important... They must be obtained from food sources because the body is unable to produce them. |
| What are complete proteins? | The proteins that contain all nine of these essential amino acids (along with some of the nonessential amino acids) |
| What are incomplete proteins? | Proteins that do not contain all nine of the essential amino acids and come from plant sources. |
| Kwashiorkor: | Severe protein deficiency |
| Low-density lipoprotein (LDL): | Known as bad cholesterol because it transports the cholesterol to the cells from the liver, and too much is a bad thing. If the cells do not use all of the cholesterol that is carried to them, the cholesterol can build up and lodge in artery walls. |
| High-density lipoprotein (HDL): | HDL is the transporter responsible for taking the excess cholesterol back to the liver from the cells, helping to maintain a proper balance. Thus its common name is good cholesterol. |
| What are triglycerides? | Fat that is stored in the body but is also found in food. They are made from any combination of three fatty acids. Excess fats are ingested, they may be stored as triglyceride. |
| Monounsaturated fats: | Solid when they are refrigerated but are liquid when they are kept at room temperature; they include olive oil, canola oil, and peanut oil. They are better for us because they help to lower our blood levels of the bad cholesterol, LDL. |
| Polyunsaturated fats: | found in corn oil, soybean oil, sesame oil, and safflower oil. Two examples of essential polyunsaturated fats are the omega-3 and omega-6 fatty acids that are found in types of fatty fish & walnuts. Decrease risk of (2)diabetes & cardiovascular disease. |
| Saturated fats: | come from animal sources, are solid at room temperature, and are implicated in cardiovascular disease because they raise blood cholesterol. Thus these fats should be limited in a healthy diet. |
| Trans fats: | Vegetable oils that have been hydrogenated which changes the unsaturated fat to saturated fat. Used to keep foods fresh and found mostly in processed foods. Linked to increasing blood cholesterol and being slowly removed from processed foods by the FDA. |
| Cholesterol functions: | Form each of the body cell membranes of every system Produce the adrenal and sex hormones in addition to bile Protect our nerves Convert sunshine to vitamin D Help metabolize fat-soluble vitamins |
| Simple carbohydrates | also known as simple sugars, are chemically made up of one or two sugar molecules that are absorbed rapidly. |
| Glucose | our primary energy source, the most common form |
| Fructose: | fruit sugar, the sweetest natural sugar |
| Sucrose: | table sugar |
| Lactose: | milk sugar, the least-sweet natural sugar |
| Fats/Lipids functions: | Form each of the body cell membranes of every system • Produce the adrenal and sex hormones as well as bile • Protect our nerves • Convert sunshine to vitamin D • Help metabolize fat-soluble vitamins |
| Complex Carbs: | - Chains of three or more molecules of sugar - Take longer to digest, absorb, and produce energy for the body |
| Soluble fiber: | • Soluble fiber is digested • Attracts water to form a gel-like substance • Remains in the stomach longer • Provides a sense of feeling full for longer |
| Insoluble fiber: | • Insoluble fiber is not digested • Passes through the intestines • Acts like a bulk laxative drawing water into the intestines • Prevents constipation |
| Fiber Functions: | Decrease LDL which reduces risk of coronary artery disease Promotes normal bowel & prevent constipation Increase absorption minerals Lower colon pH, discourage pathogen & cancer Support GI tract n-flora by provide a food source Promote weight loss |
| Water-Soluble Vitamins: | B1 (thiamine) B2 (riboflavin) B3 (niacin) B4 (adenine) B5 (pantothenic acid) B6 (pyridoxine) B7 (biotin) B8 (inositol) B9 (folic acid) B10 (para-aminobenzoic acid) B11 (choline) B12 (cyanocobalamin) C (ascorbic acid) |
| Fat soluble vitamins | • A • D • E • K |
| Mineral Functions: | • Forming the structure of hard parts of the body (bones, teeth, nails) • Assisting in water metabolism; fluid and electrolyte balance • Activating enzymes and hormones • Assisting in acid-base balance • Nerve cell transmission • Muscle contraction |
| BMI: | • Under 18.5 = underweight • 18.5 – 24.9 = normal • 25 – 29.9 = overweight • Over 30 = obese |
| Influences on nutrition: | Many restrict because of food preferences, intolerances, allergies, & cultural & religious influences Providing healthy, nutritious meals that align w/ pts values -Cultures • South African • Hispanic • Mediterranean • Jewish • Asian • Islamic |
| What are the preparations for mealtime? | Odors Environment Toileting Patient comfort and positioning Patient cleanliness |
| What are food allergies? | A reaction by the patient’s immune system to an allergen, which causes the immune system to develop antibodies |
| What are the most common food allergies? | Peanuts Wheat Dairy products Eggs |
| What are food intolerances? | Adverse reaction to a food without activation of the immune response |
| Diets modified by consistency: | Clear liquid Full liquid Mechanical soft Pureed |
| Diets modified by disease: | Diabetic Calorie-restricted Sodium-restricted Fat-restricted Fiber-restricted Renal Protein-restricted High calorie, high protein Five to six small, frequent feedings |
| Nurse responsibilities when it comes to eating: | Monitor diet type, percentage eaten, and whether the meal was tolerated Determine when to advance the patient’s diet Nausea, vomiting, abdominal distention, hypoactive bowel sounds, complaints of indigestion, diarrhea Blood glucose |
| Signs of hyperglycemia (High blood pressure): | Increased thirst/dry mouth; hot, dry, flushed skin; headache; frequent urination; elevated blood glucose level; fruity-smelling breath; confusion; coma; death |
| Signs of hypoglycemia (Low blood pressure): | Clammy skin; shakiness or nervousness; nausea; increased irritability; confusion; dizziness; headache; weakness/fatigue; seizures and unconsciousness |
| T/F Women are more likely to develop an eating disorder than men. | True |
| Anorexia nervosa | Characterized by an excessive leanness or wasting of the body, known as emaciation (self-starvation) |
| Bulimia nervosa | Characterized by binge eating, followed by purging |
| Binge eating | Eating to a point of fullness and then continuing to eat |
| General types of food-drug interactions include: | Food intake (stimulating or decreasing appetite) Absorption of nutrients Metabolism of nutrients Excretion of nutrients |
| Nasogastric tube: | Shorter Inserted through nose and into stomach Single lumen versus double lumen Single lumen—Levin Double lumen—Salem sump |
| Nasointestinal tube: | Longer Inserted through nose, through stomach, into duodenum Smaller in bore size More flexible |
| Complications of tube feedings: | Nausea and diarrhea Clogged tubes Aspiration Metabolic problems Contamination of formula |
Created by:
KatHal7335
Popular Nursing sets