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CNA- Block 13

Terms in this set (40)

Aspiration precautions
interventions to reduce the risk of aspiration of food, liquids, and/or secretions during the swallowing process
carbohydrates
any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
dehydration
a serious condition that results from
inadequate fluid in the body
diet card
recommended diet for a resident
dietician
an expert on diet and nutrition
dysphagia
difficulty swallowing
edema
swelling caused by excess fluid in body tissues
fats
a natural oily or greasy substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs
fiber
Course, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis
fluid restrictions
the limitation of oral fluid intake
to a prescribed amount for each 24-hour period
force fluids
a medical order to encourage a person to drink more fluids
gastrostomy tube
A tube surgically placed into the stomach through an incision in the abdomen. Used for long-term enteral feedings. Also called percutaneous endoscopic gastrostomy tube (PEG).
myplate
is the current nutrition guide published by the USDA Center for Nutrition Policy and Promotion, a food circle (i.e. a pie chart) depicting a place setting with a plate and glass divided into five food groups
nasogastric tube
a feeding tube that is inserted
into the nose and goes to the stomach
NPO
medical order to withhold all food and fluids taken orally
proteins
substances supplied by food and needed for tissue growth and repair and supplying energy to the body.
total parenteral nutrition (TPN)
the intravenous infusion of nutrients administered directly into the bloodstream, bypassing the digestive system
Parenteral nutrition (PN)
intravenous administration of nutrition, which may include protein, carbohydrate, fat, minerals and electrolytes, vitamins and other trace elements for patients who cannot eat or absorb enough food through tube feeding formula or by mouth to maintain good nutrition status.
six basic nutrients:
1. Water
2. Carbohydrates
3. Protein
4. Fats
5. Vitamins
6. Minerals
basic function for the six nutrients:
1. Assists in digestion and absorption of food.
2. Supply the body with energy and extra protein
3. Tissue growth and repair, supply energy
4. Helps the body store energy
5. Needed by the body to function
6. Help build bones, make hormones, and help in blood formation.
Culture, ethnicity, income, education, and geography all affect ideas about nutrition. Food preferences may change. Why should we listen to and respect the changes and preferences of our residents?
Because residents have the legal right to make choices about their food.
Residents with what health issues may be on a low-sodium diet?
High blood-pressure, heart disease, kidney disease, or fluid retention.
A low-protein diet may be used to protect which organ from protein compounds?
kidneys
vegan
Eliminates meat, fish, eggs and dairy products
ovo-vegetarian
Excludes meat and fish and dairy, but allows eggs
lacto-vegetarian
Eliminates meat, fish, eggs but allows dairy
lacto-ovo
Excludes meat and fish, but allows eggs & dairy
clear liquids
1. Juices
2. broth
3. gelatin
4. popsicles
full liquids?
1. Cream soups
2. milk
3. ice cream
Fluid overload
occurs when the body cannot handle the fluid consumed
signs and symptoms of dehydration
dry mouth, cracked lips, sunken eyes, dark urine, strong-smelling urine, weight loss, complaints of abdominal pain
illnesses or conditions patients may have that puts the patient as greater risk of weight loss or malnutrition: ____________ and _______.
cancer, diabetes, COPD
Have the resident eat first and then drink some fluid
false
signs and symptoms of Dysphagia:
1) Coughing during or after meals
2) Choking during meals
3) Dribbling saliva, food, or fluid from the mouth
4) Having food residue inside the mouth or
cheeks during and after meals
5) Gurgling during or after meals or losing voice
6) Eating slowly
7) Avoiding eating
8) Spitting out pieces of food
9) Swallowing several times per mouthful
10) Clearing the throat frequently during and
after meals
11) Watering eyes when eating or drinking
12) Food or fluid coming up into the nose
13) Making a visible effort to swallow
14) Breathing rapidly or with shorter breaths
while eating or drinking
15) Difficulty chewing food
16) Difficulty swallowing medications
nasogastric tube:
inserted into the nose and goes to stomach
Percutaneous endoscopic gastrostomy (PEG) tube
is placed into the stomach through the abdominal wall
gastrostomy
a surgically-created opening into the stomach that allows insertion of a tube
After meals, keep a resident upright for as long as ordered, at least ___ minutes.
30
diseases or conditions residents may have that could require special assistance when eating:
1. Stroke
2. Parkinson's disease
3. Alzheimer's disease or other dementias
4. Head trauma
5. Blindness
6. Confusion
If a resident has balance issues sitting in a dining room chair, you should:
seat him in a regular dining room chair with armrests, rather than a wheelchair. Ask him to keep his elbows on the table.
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