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| Atrophy | Decreasing of muscle mass, wasting of muscle tissue. | ||||
| Contracture | Shortening of the muscles from activity. | ||||
| Ankylosed | Condition in which joints become very stiff, unmovable, and frozen. | ||||
| Edema | Swelling of joints | ||||
| Ambulation | WALKING, or moving about in a upright postion | ||||
| Range of Motion | Extent to which a joint can be moved before causing pain. | ||||
| Passive | Done for the patient | ||||
| Active | Dione by the resident | ||||
| Adduction | to move an arm of leg toward the center of the body | ||||
| Abduction | to move an arm or leg away from the center of the body. | ||||
| Active range of motion should be done when? | 3 times daily with each motion being repeated 2-3 each | ||||
| The positive affects of walking | -Joints are extended and moved -Urinary and digestive systems work better -Muscles are strengthened -Pressure on certain body parts are relieved -Weight is borne on the large bones -Independence is increased -Circulation is stimulated | ||||
| Alignment | to put in a straight line | ||||
| How is a Trochanter roll made | by rolling up a towel or small blanket | ||||
| Where is a Trochanter roll placed | Against the hip | ||||
| What does a Trochanter roll prevent | External rotation of the hip | ||||
| Supine (face up) | -Face up -Pillow under head only -Arms out -Legs spread | ||||
| Simisupine (tilt) | -on side, top leg back | ||||
| Semiprone | -on side top leg forward | ||||
| Prone | -on tummy, no pillow, head to side, swimming, toes off end of bed. | ||||
| Fowlers | Semi-sitting positions, with head raised | ||||
| Carbohydrates | bread, cereals, pasta, potatoes, sugar, fruits, milk, vegetables, nuts | ||||
| Proteins | Animal meat, milk, eggs, cheese, poultry | ||||
| Fats | Lard, vegetable fats, oil, and butter | ||||
| C (ascorbic acid) | Fresh, raw citrus fruits, and vegetables. Oranges, grapefruit, cantaloupe, strawberries, tomatoes, raw onions, cabbage, green and sweet peppers, dark green vegetables | ||||
| Iron | Egg yolk, meat, especially liver & kidney. Deep yellow & dark green vegetables, potatoes, dried fruits, whole-grain products, enriched flour, bread, cereals | ||||
| Calcium | Milk and milk products, dark green vegetables, canned salmon | ||||
| List the 4 food groups | Dairy, Vegetables & fruit, meat & fish, bread, cereal & potato | ||||
| Dairy | 2-3 Servings | ||||
| vegetables | 3-5 servings | ||||
| Fruit | 2-4 servings | ||||
| Meat & Fish | 2-3 servings | ||||
| Bread, Cereal & potato | 6-11 servings | ||||
| All long term care facilities must have | A dietician on staff. | ||||
| If the resident ate half of the food on the plate | they did not necessarily receive half the calories | ||||
| Therapeutic | pertaining to or effective in treatment of disease | ||||
| Hypertension | High blood pressure | ||||
| Resident with heart disease or hypertension will be on a diet of | salt free or salt restriction | ||||
| Nasogastric tube | Tube inserted through the nose and into the stomach | ||||
| Gastronomy tube | tube inserted directly into the stomach for purposes of providing food, water, medication for a resident who is unable to swallow | ||||
| Parenterally | Through a tube inserted into a vein or into the atrium of the heart | ||||
| Feces=stool=? | BM | ||||
| Diarrhea | semi fluid feces | ||||
| Constipation | buildup of fecal material in the large intestine |
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Created by:
Sarah Ann
on 2012-04-23