NUTRITION/DIET/LIQUIDS
newborn and infant (birth to 1 year)
breast milk (ideally)
honey thick liquid
can be eaten with a spoon but doesn't hold shape - tomato sauce, yogurt - DYSPHAGIA AN INDICATION
a nurse is preparing a presentation about basic nutrients for a group of high school athletes. she should explain that which of the following nutrients provides the body with most energy?
carbohydrates
mechanical soft diet
clear and full liquids + diced or ground foods
pureed diet
clear and full liquids + food and fluids that have been pureed to a thick liquid form - e.g., pureed meats, fruits, scrambled eggs, mashed potato, pudding, roasted chicken w potato and carrots
full liquid diet
clear liquids + liquid dairy products - all juice, strained fruits, vegetables, and cereals, pureed vegetables, milk/shake/smoothie
water soluble vitamins VIT C
(antioxidant, collagen, fight wound infection) - tomato, strawberry, kiwi, citrus like orange or grapefruit
Fat soluble vitamins VIT D
(calcium absorption, bone growth) - prevent osteoporosis - sunlight, fatty fish, milk/cereal
Fat soluble vitamins VIT A
(eye vision, night blindness) - orange, yellow, orange, sweet potato, fish, liver, dairy, egg
Fat soluble vitamins VIT K
(for blood clot) - green leafy vegetable, brocolli, kale, soybean
Fat soluble vitamins VIT E
(immunity and metabolism) - green leafy vegetable, nuts
water soluble vitamins VIT B
(protein) - meat,egg, fish, green leafy, cereal, chicken, dried peas
soft/low residue diet
- foods that are low in fiber and easy to digest - dairy products and eggs, such as custard and yogurt
a nurse in a senior center is counseling a group of older adults about their nutritional needs and considerations. which of the following info should the nurse include
- older adults are more prone to dehydration than younger adults - older adults need same amount of most vit and minerals as younger adults do - need calcium supplementation
a nurse is caring for a client who weighs 80 kg (176 lb) and is 1.6 m (5 ft 3 in tall). calculate the BMI and determine whether this client's BMI indicates a healthy weight, under, over or obese. weight (kg)/ height(m^2)
80/ 1.6x1.6 = 2.56m = 80/2.56 = 31.25 BMI greater than 30 identifies obesity
spoon thick liquid
Pudding consistency eaten with a spoon and holds it's shape - DYSPHAGIA AN INDICATION
a nurse is caring for a client who has a BMI of 29 and expresses a desire to lose weight. which of the following actions should the nurse take first?
determine the client's intention to change current eating habits
BMI of 18.5-25
healthy weight
a nurse is provider's office is assessing a client. nurse determines the client's BMI is 21.2. this finding is classified as which of the following
healthy weight
a nurse is caring for a client who is at high risk for aspiration. which of the following actions should the nurse take?
instruct the client to tuck their chin when swallowing
clear liquid diet
liquids that leave little residue - clear fruit juices, gelatin, broth, cranberry juice, popsicle
intake and output
measured in ML - includes all liquids like oral, IV fluid, IV flushes, IV med, enteral feeding, catheter and tube irrigants - urine, blood, emesis, diarrhea, tube drainage, wound drainage, fistula drainage
clients with a prepregnancy BMI of greater than 30 are considered..
obese and should plan to limit their weight gain to 5-9.1 kg during pregnancy
BMI of 30-34.9
obesity class I
BMI of 35 to 39.9
obesity class II
BMI >40
obesity class III
BMI of 25-29.9
overweight
which of the following food choices are appropriate for a client who is prescribed a full liquid diet
plain yogurt custard ice cream gelatin
adolescents (12-20 years)
protein, calcium, iron, iodine, folic acid, vitamin B
12 yo client weighs 41 kg and height 1.5 m. what is the client's BMI?
rationale = 1.5x1.5 = 2.25 = 41/2.25 = 18.2
nectar thick liquids
thicker than water but can be sipped through a straw - vegetable juice, cream soups - DYSPHAGIA AN INDICATION
a nurse is caring for a client who requires a low-residue diet. the nurse should expect to see which of the following foods on the client's meal tray?
vanilla custard rationale: low residue diet consists of foods that are low in fiber and easy to digest
thin liquid
water, pop, juice, coffee,tea,milk, nutritional supplement drinks - increases client's risk for aspiration
How do you calculate BMI?
weight (kg) / height (m^2)
