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CH 28, 29, 42
household management &nutrition
| Question | Answer |
|---|---|
| vitamin A helps with _______ and ________, healthy hair, skin and mucous membrane; resistance to _____________ | growth, vision, infection |
| what is another name for vitamin B1 and what are its 6 functions? | thiamine. helps with muscle tone, nerve function, digestion, appetite, normal elimination, carb metabolism |
| riboflavin or _____2, helps with growth,_______ , proteins and ______ metabolism; healthy skin and __________ membrane | B, vision, carb, mucous |
| vitamin B3 or _________, _________ and carb metabolism, nervous system _________; appetite; digestive system ___________ | niacin, proteins, fat, function, function |
| vitamin B12 aids in the formation of red blood cells, protien metabolism and nervous system function t/f | t |
| folic acid aids in the production of white blood cells, intestinal functioning, carb metabolism t/f | f; it aids in the production of RED blood cells, intestinal functioning and PPROTIEN metabolism |
| Vitamin C, also called ___________; aids in the __________ of substances that hold tissue together; healthy __________ vessels; skin, gum, bones, teeth; wound_________; prevention of bleeding and resistance to _______________ | ascorbic acid, formation, blood, healing, infection |
| vitamin D aids in the absorption and metabolism of calcium and phosphorous and healthy bones t/f | t |
| Vitamin _____ aids in normal reproduction, formation of red blood cells and muscle function | E |
| Vitamin _____ aids in blood clotting | K |
| Vit A can be found in what foods? | liver, spinach, leafy green/ yellow veggies, yellow fruit, fish liver oils, egg yolk, dairy products |
| pork, fish, poultry, eggs, liver, breads, pasta, cereal, oatmeal, potatoes, peas, beans, soy beans and peanuts contain what vitamin? | B1 |
| vitamin B3 can be found in ______, pork, liver, fish, ________, _______and _______, green veggies and ________ products | meat, peanuts, breads and cereals, dairy |
| B12 can be found in what four meat products? | liver, meats, poultry, fish. as well as eggs, milk, cheese |
| Folic acid can be found in liver, meats, poultry and whole grains, green leafy veggies? t/f | t |
| Vitamin C can be found in potatoes? t/f | t |
| Vitamin D comes from sun light and what other 4 sources? | fish liver oil, butter, milk, liver |
| Vitamin E can be found in ______, ______, eggs, meats, _______ and dark green ________ | veggie oils, milk, veggies |
| Vitamin K can be found in liver, egg yolk and cheese but no veggies. t/f? | f; it can be found in dark green veggies |
| Calcium only aids in the formation of bones and teeth. t/f? | f; it also aids in blood clotting, muscle contraction, heart function, nerve function |
| sources of Calcium include ________ products, ______ green veggies, whole grains, ________, ______ and _________, nuts | dairy, dark, egg yolk, dried peas and beans |
| phosphorous does not aid in the formation of bones and teeth because that's what calcium does. t/f? | f; it aids in the formation of bones and teeth as well as use of protiens/ fats/ carbs and nerve/ muscle function |
| phosphorous can be found in no meat products. t/f | f; meat, fish, poultry, dairy products, nuts, egg yolk, dried peas and beans |
| Iron enables thrombocytes to be made in the marrow and quickly find antigens in the body t/f | f; enables red blood cells to carry oxygen |
| iodine helps in the gonads to secrete sex hormones' and aids in growth and metabolism t/f | f; aids the thyroid gland function and aids in growth and metabolism |
| Iodine can not be found in iodized foods t/f | f; iodized salt, seafood and shellfish |
| Sodium helps with ___________, nerve function and ________ function | fluid balance, muscle |
| it is hard to find sodium in most foods because it is harmful in excess t/f | f; sodium is readily available in most foods |
| potassium helps with nerve function, muscle contractions and liver function t/f | f; nerve function, muscle contractions and HEART function |
| potassium can be found in all meat products t/f | t; fruit, veggies, cereals, meats, dried peas/ beans |
| zinc aids with growth process, healing and immune system t/f | t |
| zinc can be found in _____, ______, whole grains, dried peas/ beans and ________ | meats, poultry, eggs |
| a healthy adult female (19-50) needs 7-8 veggies/ fruit servings a day t/f | t |
| a healthy adult male (19-50) needs 9-11 veggie/ fruit servings a day. t/f | f; 8-10 |
| a healthy adult female (19-50) needs less than 5 servings a day of grain products because they store more energy. t/f | f; 6-7 |
| a healthy adult male (19-50) needs 8 servings of grain products a day t/f | t |
| a healthy adult female (19-50) needs ____ servings of dairy products ad meat products daily | 2 |
| a healthy adult male (19-50) needs 5 servings of dairy products a day t/f | f;2 |
| a healthy adult female (19-50) needs _____ servings of meat products daily | 3 |
| females and males over 51 need ____ servings of veggies and fruit daily | 7 |
| females and males over 51 need how many grain product servings daily each? | female- 6, males- 7 |
| females and males over 51 need _____ dairy product servings daily | 3 |
| females and males over 50 need the same amount of meat product servings daily t/f | f; females-2, males-3 |
| there are 5 groups in the canadian food guide t/f | f;4 |
| clear liquid diets are used for postoperative care, acute care, infection, nausea/ vomiting and before gastro intestinal exams t/f | t |
| full liquid diet includes only liquids that have been boiled to prevent pathogens t/f | f; inc foods that are liquid at room temp or melt at body temp |
| mechanical soft diets inc ______ foods that are easily digested | semi soft |
| fibre and residue restricted diets inc foods that leave any amount residue in the colon t/f | f; only small amount of residue |
| high fibre diets inc foods that increase the amount of residue and fibre in colon to stimulate peristalsis t/f | t |
| bland food diets inc any food as long as it has no spices added t/f | f; inc foods that are mechanically/ chemically nonirritating and low in roughage. |
| _______________ diets inc calorie intake to increase to about 3000 to 4000 | high calorie |
| _________________ diets provide adequate nutrients while controlling calories to promote weight loss and reduction of body fat | calorie controlled |
| high ____________ diets help with anemia, after blood loss and females in reproductive years | iron |
| foods low in fat and foods prepared without fat are part of a high carb diet t/f | f/ fat controlled (low cholesterol) |
| high protien diet aids and promotes tissue healing t/f | t |
| sodium controlled diets require only foods with no sodium be eaten t/f | f; certain amount of sodium is allowed depending on severity |
| diabetes meal planning allow for eating whenever the client wants t/f | f; same amount of carbs/ protiens/ fats eaten same time every day |
| full liquid diet is used for stomach irritation, fever, nausea/ vomiting, people unable to chew,/ swallow or digest solids t/f | t |
| mechanical soft diet is for _______, GI disorders and ____________ | chewing problems, infections |
| in order of advancement the order of severity goes mechanical soft, clear liquid then full liquid t/f | f; clear liquid, full liquid, mechanical soft |
| fibre and residue restricted diets are good for what diseases of the what part of the body? | diseases of colon |
| high fibre diets are suggested for diarrhea because they act as a biding agent t/f | f; fibre and residue restricted diets are recommended. high fibre diets are recommended for constipation and GI disorders |
| bland diets are recommended for ulcers, gallbladder disorders, some intestinal disorders and after abd surgery t/f | t |
| high calorie diets aid in weight loss because most of the calories are recommended to come from fibre t/f | f; weight gain, some thyroid imbalance |
| weight reduction is recommended from what diet? | calorie controlled |
| burns, high fever, infection and some liver diseases are helped with what diet? | high protien |
| heart disease, gallbladder disease, disorders of fat digestion, liver disease and diseases of the pancreas are helped with ______________ diet | fat controlled |
| sodium controlled diets help with COPD to control the amount of liquid in the lungs t/f | f; heart disease, liver disease and some kidney diseases are helped with this diet |
| diabetes meal planning helps with ______________ | diabetes |
| custard, eggnog, strained soups/ fruit/ veggies/ cereals, milk/ shakes, plain yogurt, pudding, sherbet, ice cream are allowed on a full liquid diet t/f | t |
| jelly, sugar, popsicles, coffee and tea are allowed on a clear liquid diet t/f | t |
| what diet allows eggs (not fried), broiled/ baked/ roasted meat/ fish/ poultry, mild cheese, fruit juices, no crust bread, crackers, cooked cereals, cooked/pureed veggies/ fruit, pudding, soft cake/ cookies? | mechanical soft diet |
| what diet allows bread, crackers, cereal, rice, cottage cheese, cream cheese, eggs, plain pudding/ cake/ jelly/ custard/ sherbet/ ice creams, strained veggies/ fruit, potatoes, pasta but no raw fruit/ veggies? | fibre and restricted residue diet |
| what diet includes all fruits/ veggies, ww bread,wg cereal, fried foods, wg rice, milk, cheese, meats? | high fibre diet |
| whatdietallowslean meats,white bread,cereals, cream/ cottage cheese,jelly,plain pudding,cakes cookies,eggs,butter/ cream, canned fruit/ veggies, potatoes, pasta/ rice, soft cooked carrots/ peas/ squash/asparagus/beets/spinach,creamed soups,no fried foods? | bland |
| nectar thickened or easily pourable means a consistency similar to thicker cream soup or milkshake t/f | t |
| honey thickened or slightly thicker means consistency similar to ______, pours very slowly | honey |
| pudding thickened will not hold its shape when scooped; usually eaten with a fork; similar consistency to water t/f | f; holds its shape when scooped; usually eaten with spoon; similar consistency to pudding |
| clients that require thickeners are allowed foods that melt t/f | f; these should be avoided |
| clients with dysphasia do not get enough fluids and should be offered fluids ever _____ hrs or as/CP | 2 |
| clients with dysphasia should sit __________ to eat | upright |
| clients should lift chin while eating to aid the food slipping back t/f | f; chin is lowered while swallowing |
| clients with dysphasia should be rested back to prone position immediately after meal to aid in digestion t/f | f; remain in upright position for 30 mins after meal |
| give client experiencing dysphasia ______ tsp at a time | 1/3 |
| adults need _________mL of water a day to survive | 1500 |
| ___________ to________________ mL of fluid per day is required for normal fluid balance | 2000 to 2500 |
| NPO means________________ | nothing by mouth |
| output measurements of fluids include what 4 body fluids? | vomit, drainage, diarrhea, urine |
| fluid intake includes what 6 semi soft foods? | ice cream, sherbet, custard, pudding, jelly, popsicles |
| nasogastric tube is inserted through the ______ into ______________ | nose, stomach |
| nasointestinal tube is inserted through the ___________ into ____________ | nose, small intestine |
| gastrostomy tube is inserted into the __________. a surgical opening in the _________ is needed for this procedure | stomach, stomach |
| gastro-jejunostomy tube is combo device that includes access to ___________ and ___________ also known as _________ tube | stomach, jejunum, GJ |
| GJ tubes are used for fussy eaters t/f | f; used with clients at high risk of aspiration |
| jejunostomy tube is inserted into the _____________. surgical opening is created in middle of the ________________ also known as _____________ | intestines, small intestines (jejunum), J-tube |
| PEG stands for___________________ | percutaneous endoscopic gastrostomy |
| PEG tube is a G tube inserted with use of ______________ | endoscope |
| what three tubes are used for long term enteral nutrition feeding? | gastrostomy, jejunostomy, PEG |
| scheduled feedings are given _____________ times a day | 4 |
| ____________mL is given over ___________ mins in scheduled feedings | 400, 20 |
| aspiration is a major complication/ risk with what two tube feeding types? | nasogastric, nasointestinal |
| aspiration due to regurgitation can occur in what 3 tube feeding types ? | naso gastric, gastrostomy, PEG |
| what are the two most common issues that cause regurgitation in tube fed clients? | delayed stomach emptying, over feeding |
| to prevent regurgitation in tube fed clients place in a sims position immediately after eating to aid digestion t/f | f; client should remain in semi fowlers for 1-2 hrs after feeding. Sims position prevents emptying of the stomach |
| the risk of regurgitation is less in ________________ and ____________________ tubes | nasointestinal, jejunostomy because of the slow rate of feeding and food directly placed in small intestine |
| the small intestine can handle greater amounts of food than the stomach at one time t/f | f; stomach can handle more food at one time |
| besides regurgitation, _____________, ______________ and delayed stomach emptying can also occur during tube feeding | diarrhea, constipation |
| OB/RE nausea, discomfort during tube feeding, ___________, diarrhea, distended abd, ___________, ___________, redness/ swelling/ drainage/ odour/ pain at ostomy site, ________,S&S resp distress, _________, C/O flatulence | vomiting, coughing, c/o indigestion/ heartburn, elevated temp, increased P |
| when cleaning start far to near t/f | t |
| when cleaning work dry to wet t/f | t |
| when cleaning start lower to higher t/f | f; higher to lower |
| when cleaning work from dirtiest to cleanest t/f | f; cleanest to dirtiest |
| it wastes water to change you water when cleaning so it is to be avoided t/f | f; change often as well as clothes |
| use a __________ cloth when dusting | damp |
| rinse and dry _________ surfaces | washed |
| set priorities/routine/ time limits to best use time wisely t/f | t |
| detergents are used for _______ and ___________ | laundry and dishwashing |
| all purpose cleaners are used for what three places? | counters, floors, other surfaces |
| glass cleaner is used for __________ | mirrors |
| special cleaner is used for _____,__________, ______, _________, etc | bathrooms, toilets, mirrors, ovens |
| for scrubbing use what cleaning product? | cleansers and scouring powders |
| to destroy pathogens use what cleaning product? | disinfectants |
| to eliminate oudors and counter stains use _______________ | baking soda |
| white vinegar can be used to clean _________ | mirrors |
| to remove stains always start with hot water t/f | f; cool water |
| to remove urine stains inc ___________, ____________, _______________ in different soaks and wash with chlorine bleach in washer | detergent, ammonia, , vinegar |
| to remove blood stains inc ___________,______________, __________ and chlorine beach in washer | detergent, stain removal solution, dish washing detergent |
| to remove fecal stains inc _______________, _______________ and chlorine bleach in washer | dish soap, ammonia |
| what are the five basic symbols in laundry care? | washtub, triangle, square, iron, circle |
| circle mean ________________ in laundry care | dry clean |
| iron means _______________in laundry care | can be ironed |
| square means _________________ in laundry care | how to dry |
| a circle in a square means ____________ in laundry care | can go in dryer |
| a triangle means _________________ in laundry care | bleach |
| two diagonal lines in a triangle support chlorine bleach being used t/f | f; warn against it |
| washtub symbol indicates how to _________ or not ____________ garment | wash, wash |
| the correct order to gather linens is pillowcase, bedspread, blanket, top sheet, incontinence pad, bottom sheet, mattress pad and then flip them to use t/f | t |
| a closed bed is a bed no longer used by the facility because reduced numbers t/f | f; closed bed is made when bed is expected to be unoccupied for several hours |
| an open bed is made ___________ before the bed is to be occupied | shortly |
| an ______________ bed is made while a client is still in it | occupied |
Created by:
Wil.Wilson
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