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