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Nutr. 67-75
Smelzer 67-75 Damelio
| Question | Answer |
|---|---|
| Adol. girls have nutritional risks due to low rates of consumption of ___,___,___. | iron, folate, calcium |
| BMI formula | 703 x weight in pounds (divided by) height in inches squared. |
| Unhealthy waist circumference | Men > 40 / Women > 35 |
| Biochemical assessment reflects the ____ ____ of a given nutrient and any _____ in the metabolism of nutrients. | tissue level / abnormality |
| Give 2 measures that reflect protein deficit in adults | Low serum albumin and prealbumin levels |
| anergy | the absence of an immune response to injection of small concentrations of recall antigen under the skin. Indicates malnutrition. |
| The state of nutrition is often reflected in a person's _____ _______. | general appearance. Check hair, skin, gums, etc. |
| Methods of collecting dietary data (3) | 1. 24 hour recall 2. Dietary interview (gives you a broader overview, depends on honesty and awareness) 3. Journal |
| An adult is said to be in ___ ____ when the nitrogen intake (from food) equals the nitrogen output. | nitrogen equilibrium |
| Positive nitrogen balance | Intake > output. Occurs during pregnancy, childhood, injury recovery. |
| Negative nitrogen balance | Indicates tissue is breaking down faster than it is being taken in. Fever, starvation, surgery, burns. |
| 1 gram of nitrogen lost represents _____ g protein or ____ g of muscle tissue. | 6.25 or 25.Therefore a negative balance of 10 g/day for 10 days could mean loss of 5.5 pounds of muscle as it is converted to glucose for energy. |
| 3 main food groups and their uses. | Carbs (energy) Protein (tissue growth and repair Fats (cushion, fat soluble vitamins) |
| Analysis of Nutritional Status; use these 5 tools | BMI, waist, biochemical, clinical and dietary data |
| 3 Main food groups | Carbs, protein, fat |
| Carbs ~ describe sub groups of fiber | 1. insoluble (includes cellulose). Whole grains, veggies, apples. Increase fecal bulk, decrease transit time. 2. H20 soluble fibers: oat bran, meal, dried peas. Lower cholesterol, delay glucose uptake. Good for diabetics |
| Most North Americans eat how much of the recommended amount of protein? | twice as much. Protein is an important key to the acid-base balance. |
| Types of special diets | Regular - no modifications No Concentrated Sweets (NCS) – regulates sugar Diabetic - limits sugar intake & controls carbohydrates No Added Salt (NAS) - limits amount of salt |
| NPO Means.... | NPO Non Per Os Latin for “nothing through the mouth” Never give resident anything to eat or drink by mouth |
| Mechanical soft NO Nos | Mechanical Soft: NO, NO, NO, NO Dairy: yogurt with seeds/nuts Meat: unground, tough, fried meat, fried eggs, nuts, bacon Bread, Cereal, Rice & Pasta: Breads or rolls w/hard crusts, breads with seeds/nuts, rice if tolerated |
| Mechanical Soft cont | Vegetables: no raw vegetables (salad), corn on the cob, potatoes with skins, olives with pits Fruits: no raw fruits except bananas Desserts: no coconut, nuts, seeds, chewy or tough desserts |
| Analysis of Nutritional Status; use these 5 tools | BMI, waist, biochemical, clinical and dietary data |
| 3 Main food groups | Carbs, protein, fat |
| Carbs ~ describe sub groups of fiber | 1. insoluble (includes cellulose). Whole grains, veggies, apples. Increase fecal bulk, decrease transit time. 2. H20 soluble fibers: oat bran, meal, dried peas. Lower cholesterol, delay glucose uptake. Good for diabetics |
| Most North Americans eat how much of the recommended amount of protein? | twice as much. Protein is an important key to the acid-base balance. |
| Types of special diets | Regular - no modifications No Concentrated Sweets (NCS) – regulates sugar Diabetic - limits sugar intake & controls carbohydrates No Added Salt (NAS) - limits amount of salt |
| MECHANICAL SOFT Overview | NO nuts or seeds NO coconut NO fried foods (veggies, fish, eggs, etc.) NO salad NO raw fruits or veggies (except bananas) NO dried fruits NO bacon |
| Pureed | All food is whipped smooth so it requires minimal manipulation Add soup broth or meat juice to change taste |
| Types of Liquids | Thin – regular consistency (tap water) Nectar Thick Honey Thick Pudding Thick NO straws in thickened liquids Supplemental milkshakes are nectar thick and must be thickened for a Resident needing honey thick liquids |
| Thickened Liquids Mean… | NO ice cream NO soft serve yogurt from the machine SOUPS: Cream soups are nectar thick. Broth-based soups need to be thickened |
| Straws..... | In general, straws are NOT recommended for thick liquids because they require a lot of coordination . So, please, NO straws in nectar or honey water left in a Resident’s room. |
| FEEDING TECHNIQUES | Identify the food items when presenting it Alternate food & drink: 2 bites and then 1 sip Fill spoon 1/3 full |
| Conditions that can make it hard to swallow | Progressive Supranuclear Palsy (PSP) Parkinson’s Disease Stroke Alzheimer’s Disease Dementia Multiple Sclerosis Nerve & muscle damage Dental problems |
| DIFFICULTIES SWALLOWING | DYSPHAGIA Difficulty chewing and swallowing ●PENETRATION Food or liquid goes to the level of the vocal chords but not below ●ASPIRATION Food or liquid gets inhaled into lungs |
| Diagnosis of dysphagia | Modified Barium Swallow Study (MBS) http://www.youtube.com/watch?v=umnnA50IDIY&feature=related |
Created by:
Marshall3
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