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Foods and Fluids

TermDefinition
general diet/house diet balanced diet without restrictions
diabetic diet restricts sugars
low sodium diet low salt
clear liquid diet liquids that leave no food residue broth, tea, soda, gelatin, popsicles
full liquid diet all of clear liquids plus juices, milk, pudding
bland diet foods that don't irritate the GI tract no spicy foods, no raw/high fiber/tough
pureed diet ground to the consistency of baby food
thickened liquids liquids thickened to various consistencies (nectar thick, honey thick, pudding thick) to give the patients time to coordinate swallow
soft diet soft, cooked foods with meats ground
anorexia loss of appetite
aspiration breathing food, fluid, or other material into the lungs
dehydration decrease in the amount of water in body tissues
dysphagia difficulty swallowing
edema excessive water in the tissues
graduate measuring device for fluid
2000-2500mL amount of liquid needed for normal fluid balance (varies with conditions)
"encourage fluids" an order to increase the amount of fluids a person ingests (to the prescribed amount)
"restrict fluids" an order to limit the fluids to a certain prescribed amount
NPO nothing by mouth
1 ounce = _______mL 30mL
gastrostomy tube (G-tube) tube inserted through a surgically created opening in the stomach
gavage tube feeding
enteral nutrition giving nutrients via the GI tract through a tube feeding
nasogastric tube (NG tube) a tube inserted through the nose into the stomach
peripheral IV an intravenous line away from the center of the body usually in the hand or forearm
central IV an intravenous line which goes close to the heart
PICC line peripherally inserted central catheter
Created by: jessicarogers
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