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Chapter 19

Nutrition and Fluids

QuestionAnswer
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