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| Atrophy | Decreasing of muscle mass, wasting of muscle tissue.
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| Contracture | Shortening of the muscles from activity.
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| Ankylosed | Condition in which joints become very stiff, unmovable, and frozen.
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| Edema | Swelling of joints
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| Ambulation | WALKING, or moving about in a upright postion
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| Range of Motion | Extent to which a joint can be moved before causing pain.
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| Passive | Done for the patient
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| Active | Dione by the resident
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| Adduction | to move an arm of leg toward the center of the body
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| Abduction | to move an arm or leg away from the center of the body.
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| Active range of motion should be done when? | 3 times daily with each motion being repeated 2-3 each
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| The positive affects of walking | -Joints are extended and moved
-Urinary and digestive systems work better
-Muscles are strengthened
-Pressure on certain body parts are relieved
-Weight is borne on the large bones
-Independence is increased
-Circulation is stimulated
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| Alignment | to put in a straight line
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| How is a Trochanter roll made | by rolling up a towel or small blanket
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| Where is a Trochanter roll placed | Against the hip
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| What does a Trochanter roll prevent | External rotation of the hip
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| Supine (face up) | -Face up
-Pillow under head only
-Arms out
-Legs spread
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| Simisupine (tilt) | -on side, top leg back
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| Semiprone | -on side top leg forward
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| Prone | -on tummy, no pillow, head to side, swimming, toes off end of bed.
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| Fowlers | Semi-sitting positions, with head raised
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| Carbohydrates | bread, cereals, pasta, potatoes, sugar, fruits, milk, vegetables, nuts
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| Proteins | Animal meat, milk, eggs, cheese, poultry
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| Fats | Lard, vegetable fats, oil, and butter
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| C (ascorbic acid) | Fresh, raw citrus fruits, and vegetables. Oranges, grapefruit, cantaloupe, strawberries, tomatoes, raw onions, cabbage, green and sweet peppers, dark green vegetables
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| Iron | Egg yolk, meat, especially liver & kidney. Deep yellow & dark green vegetables, potatoes, dried fruits, whole-grain products, enriched flour, bread, cereals
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| Calcium | Milk and milk products, dark green vegetables, canned salmon
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| List the 4 food groups | Dairy, Vegetables & fruit, meat & fish, bread, cereal & potato
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| Dairy | 2-3 Servings
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| vegetables | 3-5 servings
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| Fruit | 2-4 servings
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| Meat & Fish | 2-3 servings
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| Bread, Cereal & potato | 6-11 servings
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| All long term care facilities must have | A dietician on staff.
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| If the resident ate half of the food on the plate | they did not necessarily receive half the calories
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| Therapeutic | pertaining to or effective in treatment of disease
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| Hypertension | High blood pressure
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| Resident with heart disease or hypertension will be on a diet of | salt free or salt restriction
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| Nasogastric tube | Tube inserted through the nose and into the stomach
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| Gastronomy tube | tube inserted directly into the stomach for purposes of providing food, water, medication for a resident who is unable to swallow
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| Parenterally | Through a tube inserted into a vein or into the atrium of the heart
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| Feces=stool=? | BM
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| Diarrhea | semi fluid feces
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| Constipation | buildup of fecal material in the large intestine
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