Nursing Nutrition Study Guide - Student Outline PDF

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Nursing Nutrition Study Guide - Student Outline with definitions and explanations...

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Nutrition Study Guide

1. What are the composition, purpose, function, and sources of carbohydrates? Composition: sugars and starches (composed of carbon, hydrogen, and oxygen) Purpose: more easily and quickly digested than protein; classified by monosaccharide, disaccharide, polysaccharide) Function: supply energy Food Sources: natural sugars in fruit and milk; starch in grains, vegetables, legumes, and nuts; white/brown sugar, honey, molasses

2. What are the composition, purpose, function, and sources of proteins? Composition: 22 basic building blocks of amino acids Purpose: tissue growth and repair Function: Component of body framework: bones, muscles, tendons, blood vessels, skin, hair, nails -Helps regulate fluid balance through oncotic pressure -Helps regulate acid–base balance -Detoxifies harmful substances -Forms antibodies -Transports fat and other substances through the blood Provides energy when carbohydrate intake is inadequate -Component of body fluids: hormones, enzymes, plasma proteins, neurotransmitters, mucus Food Sources: animal eggs, dairy products, legumes, grains, soy, poultry, fish, dried peas, beans, nuts

3. What are the composition, purpose, function, and sources of fats? Composition: saturated and unsaturated fats composed of carbon, hydrogen, oxygen Purpose: lipids Function: Provides energy; Provides structure; Insulates the body; Cushions internal organs; Necessary for the absorption of fat-soluble vitamins FOOD SOURCES: Butter, oils, margarine, lard, salt pork, salad dressings, mayonnaise, bacon Whole milk and whole milk products, high fat meats, nuts

*most animal fats are considered to be SATURATED and have solid consistency at room temperature **most vegetable fats are considered to be UNSATURATED and remain liquid at room temperature

4. What are the composition, purpose, function, and sources of vitamins (fat- and watersoluble)? aids in proper functioning of the body metabolism

5. What are the composition, purpose, function, and sources of minerals? Macrominerals are needed for proper fluid balance, nerve transmission, muscle contraction; they prevent blood clotting, regulate blood pressure and interfere in the protein metabolism. They ensure the health of teeth, bones and connective tissue. 6. What are the purpose, function, and sources of water? A fluid medium for all nutrients and body processes, helps regulate body temperature, acts as a lubricant (mucus, ICF, ECF, secretions, and joint movements.

7. How is normal nutrition defined? Nutrition is the study of the intake of food and how food nourishes the body. It encompasses the study of nutrients and how they are handled by the body as well as the impact of human behavior and environment on the process of nourishment.

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Describe the characteristics of a well-nourished person. Normal intake and functioning of the GI tract (digestion) All essential nutrients within normal ranges Follow RDA (recommended dietary allowances) for sex and age

9. Discuss the various dietary guidelines. Enteral nutrition: the administration of a nutritionally balanced liquefied food or formula through a tube inserted into the stomach, duodenum, or jejunum • Parenteral Nutrition: nourishment provided via IV therapy •

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Peripheral parenteral nutrition: prescribed for patients who require nutrient supplementation through a peripheral vein because they have an inadequate intake of oral feedings Normal/House Diet: maintaining patient nutritional status Vegetarian Diet Vegan Diet Consistent-carbohydrate diet: Total daily carbohydrate content is consistent; emphasizes general nutritional balance. Calories based on attaining and maintaining healthy weight. High-fiber and heart-healthy fats encouraged; sodium and saturated fats are limited. Renal diet: Reduce workload on kidneys to delay or prevent further damage; control accumulation of uremic toxins. Protein restriction 0.6–1 g/kg/day; sodium restriction 1,000–3,000 mg/day; Potassium and fluid restrictions dependent on patient situation

10. Describe factors which can affect normal nutrition. Development, sex, ethnicity and culture, beliefs about food, personal preferences, religious practices, lifestyle, economics, medications and therapy, health, alcohol consumption, advertising, psychological factors, developmental age, state of health

11. How is the nursing process applied to nutrition? a. Assessment: -evaluate nutritional status (history, intake record, diary, lab data, anthropometric measures, access to food, appetite changes) -screening tool to classify the patient's nutritional risk level -24 hour recall method -Observation (inspect for signs, measure height/weight, lifestyle, physical problems limiting intake?) -physical exam -cultural considerations -diagnostic tests -re-screen to monitor patient's progress

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b. Diagnosis/Analysis: Constipation Constipation risk

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Dehydration Electrolyte imbalance Electrolyte imbalance risk Fluid overload Fluid overload risk Hypoglycemia risk Hyperglycemia risk Hypovolemia risk Hypervolemia risk Malnutrition risk Overweight Morbid obesity Vomiting Impaired swallowing

c. Planning: Expected outcomes are derived from the actual or potential nutritional problems diagnosed. The goal is to maintain or restore optimal nutritional status using foods the patient likes and tolerates as appropriate for their situation. Goals should also include those to alleviate symptoms or side effects of disease or treatment and to prevent complications or diet-related chronic diseases. General patient outcomes are listed here. Actual patient outcomes should list specific behaviors and criteria individualized for the patient situation.

d. Implementation: -providing proper dietary needs as planned by dietician/HCP -following dietician/HCP/therapy orders -administering tube feeding orders -providing patient teachings if necessary -monitoring nutritional progression -stimulating patient appetite

e. Evaluation: • • •

Evaluates the patient’s progress toward meeting nutritional outcomes Evaluates the patient’s tolerance and adherence to the prescribed diet, when appropriate Assesses the patient’s level of understanding of the diet and/or dietary-related interventions and the need for further instruction or reinforcement

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Communicates findings to other members of the health care team Revises the plan of care, as needed, or terminates nursing care

12. Describe the different types of diets a client may be ordered. • Vegetarian • Vegan • Fat restricted • Consistent carbohydrate • Renal • House or home • Low or high fiber • Sodium restricted • Liquid • Pureed or mechanically altered

13. Discuss enteral feedings (what they are, why they are used, how they are delivered). • WHAT ARE THEY? o Nasogastric o Nasointestinal o PEG • WHY ARE THEY USED? o To provide adequate nutrition • HOW ARE THEY DELIVERED? o Via tube into the stomach o PPN is directly providing minerals/nutrients/fluids via viens

14. What are the registered nurse’s responsibilities related to nasogastric/nasointestinal and gastrostomy/jejunostomy tubes when used for enteral feedings? • Follow schedule per HCP/dietician orders • Follow formula instructions per HCP/dietician orders (flow rate/formula strength)

15. What must a nurse keep in mind when assisting a client with feeding? • •

Involve the person as much as possible. Solicit the patient’s preferences regarding the order of items eaten and the eating pace. Provide appropriate drinks.

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Sit at the patient’s eye level and make eye contact to create a more relaxed, person-centered atmosphere Engage the person in pleasant conversation to ease tension. Place a napkin, not a bib, over the person’s clothes for protection. Use straws or special eating utensils whenever possible. Ensure that if a person wears dentures, hearing aids, or glasses, they are in place before mealtime. Open containers, cut meat, or apply condiments to the prepared food only if the person wishes.

16. How is intake and output measured? Cups, mL, 0%-100%...