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Chapter 20
Nutrition and Fluids
| Question | Answer |
|---|---|
| Food and water are _______________ needs. | Physical |
| What is the process involved int he ingestion, digestion, absorption, and use of foods and fluids by the body called? | Nutrition |
| What is a substance that is ingested, digested, absorbed and used by the body called? | Nutrient |
| What is the fuel or energy value of food called? | Calorie |
| How many calories does 1 gram of fat provide? | Nine |
| How many calories does 1 gram of protein provide? | Four |
| How many calories does 1 gram of carbohydrate provide? | Four |
| The MyPlate symbol encourages health eating from _________ food groups. | Five |
| MyPlate helps you make healthy food choices by _____________ calories. | Balancing |
| MyPlate helps you make healthy food choices by increasing or reducing certain ______________ in the diet. | Foods |
| MyPlate recommends that half of your plate contains fruits and __________________. | Vegetables |
| How many ounces of whole grains should make up your daily serving? | Three |
| _____________________ should consume 2 - 2 1/2 cups of vegetables per day. | Women |
| Men should consume 2 1/2 - 3 cups of _________________ per day. | Vegetables |
| Women should consume 1 1/2 - 2 cups of ________________ per day. | Fruit |
| How many cups of fruit should men consume each day? | Three |
| How many cups of dairy should men and women consume each day? | Three |
| Women should consume 5 - 5 1/2 ounces of ______________ per day. | Protein |
| _____________ should consume 5 1/2 -6 1/2 ounces of protein per day. | Men |
| The best oil choices come from ___________, nuts and vegetable oils. | Fish |
| Oils contain some fatty ____________ that are essential for health. | Acids |
| Oils are a major source of ____________ _________. | Vitamin E |
| What is the most important nutrient? | Protein |
| What nutrient is needed for tissue growth and repair? | Protein |
| What nutrient provides energy and fiber for bowel elimination? | Carbohydrates |
| What nutrient provides energy and flavor to food? | Fats |
| What nutrient is essential to helping the body use vitamins A, D, E, and K? | Fats |
| Vitamin A is important for _____________. | Vision |
| Vitamin B1 (thiamine) is important for _______________ function. | Nerve |
| Vitamin C is important for resisting _________________. | Infection |
| Vitamin D is important for healthy _______________. | Bones |
| Vitamin K is used for blood _______________. | Clotting |
| Calcium aids in the formation of teeth and ________________. | Bones |
| Iron allows red blood cells to carry ________________. | Oxygen |
| Sodium helps with _____________ balance. | Fluid |
| Potassium play a role in _______________ function. | Heart |
| Food labels contain information about serving ________ and the number of servings in each package. | Size |
| Food labels contain information about calories and calories from _____________. | Fat |
| How a serving fits into the daily diet is called what? | Daily value |
| What is the term for loss of appetite? | Anorexia |
| With aging, changes occur in the gastro-intestinal system such as the sense of taste and smell ____________. | Dull |
| With aging, changes occur in the gastro-intestinal system such as a _______________ in appetite. | Decrease |
| With aging, changes occur in the gastro-intestinal system such as a decrease in the _________________ of digestive juices. | Secretion |
| A decrease in the secretion of digestive juices makes __________ and fatty foods hard to digest. | Fried |
| OBRA and CMS have requirements for food served in nursing centers such as making sure each person's nutritional and __________ needs are met. | Dietary |
| OBRA and CMS have requirements for food served in nursing centers such as making sure that the person's diet is well _________________. | Balanced |
| OBRA and CMS have requirements for food served in nursing centers such as making sure food is _______________. | Appetizing |
| OBRA and CMS have requirements for food served in nursing centers such as making sure that foods that are served vary in color and _____________________. | Texture |
| OBRA and CMS have requirements for food served in nursing centers such as making sure that foods are served at the correct _____________. | Temperature |
| OBRA and CMS have requirements for food served in nursing centers such as making sure that foods are served ______________. | Promptly |
| OBRA and CMS have requirements for food served in nursing centers such as offering other foods to residents who ____________ the food served. | Refuse |
| OBRA and CMS have requirements for food served in nursing centers such as offering a ______________ snack. | Bedtime |
| OBRA and CMS have requirements for food served in nursing centers such as providing ____________ meals a day to residents. | Three |
| OBRA and CMS have requirements for food served in nursing centers such as providing _______________ devices and utensils. | Assist |
| A ____________-__________ diet consists of foods that are liquid at body temperature and leave small amounts of residue. | Clear-liquid |
| A ____________ - ___________ diet consists of foods that are liquid at room temperature or melt at body temperature. | Full-liquid |
| Carbonated drinks and gelatin are found on a full-liquid diet and a ____________ - ______________ diet. | Clear-liquid |
| Soft cheeses are found on which type of diet? | Mechanically Soft |
| Refined bread and crackers are found on a _____________ and residue-restricted diet. | Fiber |
| Which type of diet is used to treat constipation and GI disorders? | High-fiber |
| Which type of diet restricts fried foods and the use of strong spices or condiments? | Bland |
| A high-________________ diet involves dietary increases in all foods. | Calorie |
| What type of diet is ordered to treat anemia and following blood loss? | High-iron |
| A fat-controlled or low ________________ diet includes the consumption of skim milk or buttermilk. | Cholesterol |
| A high-_______________ diet promotes tissue healing and includes the consumption of meat, fish, and poultry. | Protein |
| A _______________-controlled diet is ordered for patients with heart disease and fluid retention, it focuses on fruits and vegetables. | Sodium |
| _________________ meal plans focus on eating the same amounts of carbohydrates, protein, and fat eaten at the same time each day. | Diabetic |
| Regular diet, general diet, or house diet all mean that the person has no dietary ___________________. | Restrictions |
| Diabetic meal planning focuses on consistency and includes considering the person's food _____________________ as appropriate for the diet. | Preferences |
| Diabetic meal planning focuses on consistency and includes calculating the ________________ needed in the same amounts of carbohydrates, proteins, and fats. | Calories |
| Diabetic meal planning focuses on consistency and includes eating meals and snacks at regular _____________ each day. | Times |
| What is the medical term for difficulty swallowing? | Dysphagia |
| In a person with dysphagia, the food __________________ is changed to meet the person's needs. | Thickness |
| A person with an ________________ swallow has a risk of food entering the airway. | Unsafe |
| What is it called when a person breathes fluid, food, vomitus, or an object into the lungs? | Aspiration |
| What consistency of food has no lumps, mounds on the plate, and may be thick like mashed potatoes? | Puree |
| What term refers to the amount of fluid taken in? | Intake |
| What term refers to the amount of fluid lost? | Output |
| Intake and output must be ________________. | Equal |
| If the amount of fluid intake exceeds fluid output the tissues swell with water, this is called _________________. | Edema |
| Edema is common in person's with heart and ____________ disease. | Kidney |
| What term refers to a decrease in the amount of water in body tissues? | Dehydration |
| Dehydration occurs when fluid output is ________________ than fluid intake. | Greater |
| Signs and symptoms of dysphagia include finding food "pocketed" or "squirreled" in the person's _______________. | Cheeks |
| Signs and symptoms of dysphagia include the person complaining that the food is ______________ or will not go down. | Stuck |
| Signs and symptoms of dysphagia include the person frequently _______________ or choking before, during, or after swallowing. | Coughing |
| Signs and symptoms of dysphagia include the person being ____________ - especially after eating. | Hoarse |
| Signs and symptoms of dysphagia include the person making ____________ sounds when talking or breathing after swallowing. | Gargling |
| Signs and symptoms of dysphagia include the person complaining of frequent _________________. | Heartburn |
| Signs and symptoms of dysphagia include a decrease in __________________. | Appetite |
| About 2000-2500 mL of fluid are needed daily for normal fluid ____________. | Balance |
| The amount of body water ________________ with age. | Decreases |
| Older persons are at risk for ________________ that affect fluid balance such as heart disease, kidney disease, and diabetes. | Diseases |
| When the doctor order reads _____________________ fluids, the person drinks and increased amount of fluid. | Encourage |
| For a person with a "encourage fluids" order you should offer a _______________ of fluids as they are permitted on the person's diet. | Variety |
| A person with a _____________ fluid order is offered fluids in small amounts and in small containers. | Restrict |
| A person who is on a "restrict fluids" should have the ______________ ____________ removed from the room. | Water pitcher |
| ________________ records are kept for person's with a "encourage fluids" or "restrict fluids" order. | Intake |
| When a person cannot eat or drink anything the order that is given is "Nothing by mouth". What is the abbreviation for this order? | NPO |
| I&O records are used to evaluate fluid balance and ______________ function. | Kidney |
| When keeping I&O records all fluids and foods that ____________ at room temperature are recorded as intake. | Melt |
| Intake and output records are measured in ___________________. | Milliliters |
| 1 ounce (oz) equals __________ mL. | 30 |
| What do you call a measuring container for fluids? | Graduate |
| Where are I&O records kept? | Bedside |
| Intake and output measurements are totaled at the end of the ____________. | Shift |
| When keeping I&O records the urinal, commode, bedpan, or specimen pan are used for _______________. | Voiding |
| When keeping I&O records, toilet paper should __________ be put in the commode, bedpan, or specimen pan. | Not |
| When preparing the person for meals you need to assist with _____________ needs. | Elimination |
| When preparing the person for meals you need to provide ___________ hygiene. | Oral |
| When preparing the person for meals you need to make sure the person has ________________ and hearing aids if needed. | Eyeglasses |
| When preparing the person for meals you need to make sure ____________ persons are clean and dry. | Incontinent |
| When preparing the person for meals you need to position the person in a _____________ position. | Comfortable |
| When preparing the person for meals you need to assist the person with ____________ _____________. | Hand washing |
| If food is not served within 15 minutes you need to re-check the food ________________. | Temperature |
| When feeding a person you should serve food and fluids in the order the _____________ prefers. | Person |
| What type of utensil should you use to feed a person? | Teaspoons |
| When feeding a _____________ impaired person, you need to identify the items on the plate. | Visually |
| When feeding a visually impaired person you need to use the numbers on a _____________ to identify the location of foods. | Clock |
| When feeding a person you should always ___________ facing the person. | Sit |
| When feeding a person you should watch to see how well the person is ________________. | Eating |
| When feeding a person you should watch for problems _______________. | Swallowing |
| If the person is using a straw, you should have one straw for ____________ beverage. | Each |
Created by:
na3
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