The final nutrition
Box 21.1 GENERAL NUTRITION RECOMMENDATIONS FOR NEPHROTIC SYNDROME Limit protein to ..
0.8-1.0 g/kg/day
Box 21.1 GENERAL NUTRITION RECOMMENDATIONS FOR NEPHROTIC SYNDROME Restrict sodium to
2 g/day to help control edema and b/p
Box 21.3 PREDIALYSIS NUTRITION GUIDELINESS Name the limit of sodium per day
2300 mg/day
DIETARY RISK FACTORS FOR KIDNEY STONES Oxalate What percentage of kidney stones contain calcium?
80%
A 79-year-old client has been admitted to a long-term care facility that follows a liberal diet approach. The family is concerned that this will hurt the client due to a long history of high cholesterol and desire a low-cholesterol diet. How might the nurse respond? A) Malnutrition is a greater threat than hypercholesterolemia. B) The client is too old to worry about it now. C) The facility does not offer specialized, individual diet options. D) If the cholesterol hasn't gone down yet, it never will.
A
A client is trying to understand where cheese fits into the MyPlate for Older Adults. The nurse explains that according to this plan, cheese is in which section? A) Protein B) Milk C) Dairy D) Fat
A
A family member is concerned that an elderly family member is not eating correctly. Which of the following is a risk factor for undernutrition among the elderly population? A) Eating alone B) Daily Meals on Wheels delivery C) Traveling to a local center for a hot meal D) Having home health assistance three times a week to fix meals
A
BMI is now being used to determine obesity; however, its use is not without controversy. Research has shown that ethnic differences exist in the relationship between BMI and health risks. Which ethnic group has been shown that the health risks of obesity can occur at a BMI lower than 30? A) Asian Americans B) Black Americans C) Hispanic Americans D) Native Americans
A
It is well recognized that most Americans have become more sedentary than in the past. Many sit at desks working at computers all day. This sedentary lifestyle has increased the risk for various diseases and complications. What have experimental studies shown that prolonged sitting can do? A) Suppress insulin activity in the muscles B) Decreases the risk of osteoporosis C) Increases the use of stored fat for energy D) Increases the effect of menopause
A
Nutrition therapy in the elderly has different goals than at other times across the lifespan. What is a primary goal of diet intervention for the elderly? A) Maintain quality of life B) Prolong life C) Prevent the development of complications D) Treat chronic disease
A
Over the age of 50 years, the body needs a higher intake of vitamin D. What is a good source of the vitamin D needed by older adults? A) Fortified milk B) Green leafy vegetables C) Lean red meats D) Nuts
A
The 74-year-old client in the nursing home has developed a pressure ulcer on her sacrum. What could be a cause of the development of this ulcer? A) Inadequate food and fluid intake B) Turning freely in bed C) Overhydration D) Lack of vitamins B and C
A
The children of a sedentary 90-year-old ask how to combat malnutrition in their parent. What would be the best response to this question? A) Make meal time as enjoyable as possible. B) Feed the parent only heart-healthy food. C) Give the parent a liquid dietary supplement twice a day. D) Feed the parent before the rest of the family.
A
The client is meeting with the nurse to discuss starting a weight loss program. It is important that the client is aware where calories come from and how many are consumed. Calories come from the foods we eat and the liquids we drink. How many calories per gram are there in carbohydrates? A) 4 cal/g B) 7 cal/g C) 9 cal/g D) 12 cal/g
A
The nurse is discussing the various effects of calories on the body. The caloric cost of digesting, absorbing, and metabolizing food is called what? A) The thermic effect B) The metabolic effect C) The basal metabolic rate D) The resting metabolic rate
A
The nurse is doing nutritional screening on older adults at a health fair. What would be an important question to ask while screening an older person for nutritional risk? A) About the use of three or more prescribed or over-the-counter daily medications B) If the person is over 62 years old C) If they had an unintentional weight loss of 3% or more in 60 days D) If they are living in a household with more than one older adult member
A
The nurse is preparing a meal plan for a client who will be assisted by a home health aide. The nurse recognizes the overall goal of nutrition therapy for this older adult is which of the following? A) Maintain or restore maximal independent functioning B) Reduce chronic disease deterioration C) Prevent chronic disease D) Decrease the use of medication
A
The nurse is teaching a high school health class on diet and exercise. Which of the following statements can she truthfully make? A) As the intensity of activity increases, the proportion of energy used increases. B) As the duration of activity increases, the proportion of fat used decreases. C) Physically fit people use more energy and store more fat. D) During the first 1 to 2 minutes of exercise, stored fat is the primary fuel.
A
The nurse is working with a client who has chronic constipation. After evaluating the clients' food intake, it is determined that the client needs to ingest more fiber. What is the recommended daily intake of fiber for this 55-year-old female? A) 21 g/day B) 25 g/day C) 30 g/day D) 38 g/day
A
The nurse is working with a group of senior citizens in helping them develop weight loss goals. The seniors are surprised to learn that traditional height-weight calculations to determine "ideal" body weight have now been replaced by what? A) Body mass index B) Basal metabolic rate C) Desirable weight chart D) Kilogram/meter calculations
A
There is a phenomenon in America that involves its popular fast food addiction. What is the term used to describe the American love affair with "super-sized" portions? A) Portion distortion B) Portion identity C) Increased appetite D) Increased hunger
A
The nurse is conducting a class for a group of clients with newly diagnosed type 2 diabetes mellitus. Which of the following are suggestions to help the clients make better decisions? (Select all that apply.) A) Eat out less often. B) Bring healthy snacks from home. C) Stock up on ìfat-freeî and ìsugar-freeî nutrition bars. D) Switch to whole milk.
A, B
A family is meeting with the nurse to discuss their concern about their 78-year-old family member who is having difficulty chewing food. The client is refusing a pureed diet. Which of the following are examples of food the family can offer? Select all that apply. A) Ripe bananas B) Soft melon C) Cooked carrots D) Fried potatoes E) Roasted chicken
A, B, C
A liberal diet approach is a holistic approach toward meeting client's nutritional needs. This approach takes into consideration which of the following? Select all that apply. A) Individual personal goals B) Risk/benefit ratio C) Overall prognosis D) Quantity of life E) Family requests
A, B, C
The nurse is helping a 76-year-old woman develop an exercise program. Which of the following are important to consider? (Select all that apply.) A) Include exercises to improve balance. B) Match her activities to her abilities. C) Determine her level of effort. D) Work up to 150 minutes of moderate-intensity aerobic activity per week. E) Work out longer but slower to improve her activity level.
A, B, C
The nurse is teaching a client about making better food choices to help her lose weight. Which of the following should the nurse encourage the client to choose? (Select all that apply.) A) Apple slices B) Plain yogurt with fruit slices C) Baked chicken without skin D) Enriched bread with butter E) Low-sugar candy F) Bologna and whole wheat bread sandwich
A, B, C
The school nurse is teaching nutrition to a second grade class. In helping the students make better choices, which of the following should be emphasized (Select all that apply.) A) Fresh fruit B) Whole-grain toast C) Low-fat milk D) Granola E) Macaroni and cheese F) Regular hot dogs
A, B, C
Box 21.3 PREDIALYSIS NUTRITION GUIDELINESS Name 4 protein interventions
Avoid excesssive protein intake For people with diabetes 0.8-1.0 g/kg/day For people who do not have diabetes 0.6-0.8 g/kg/day Avoiding excessive protein also reduces intake of phosphorus
A client is at the clinic for a routine checkup. The nurse is asked how much time would have to be devoted to an exercise program to lose some weight. Which of the following is the best response to this client's question? A) Just increase the intensity of the activity the client is already doing. B) Exercise at least 300 minutes/week and adjust diet. C) Increase energy expenditure by 2500 or more calories per week. D) Reduce daily calorie intake by 350 cal/day to lose a pound a week.
B
A client is found to have a BMI of 37. This indicates the client is in which category? A) Obesity class 1 B) Obesity class 2 C) Obesity class 3 D) Obesity class 4
B
Arthritis is a leading cause of functional limitation among older adults. Osteoarthritis (OA) is the most common form of arthritis. What is the greatest known modifiable risk factor of OA of the knee? A) Nutritional deficiency of folic acid B) Overweight C) Moderately inactive lifestyle D) Inadequate intakes of calcium
B
MyPlate recommends Americans limit their intake of solid fats and added sugars to no more than what of their total caloric intake? A) 10% B) 15% C) 20% D) 25%
B
Quality-of-life issues are a priority in the elderly, especially in residents of long-term care facilities. What are the key components in meeting quality-of-life standards among older adults who are residents of long-term care facilities? A) Prevention of depression and diabetes B) Prevention of unintentional weight loss and pressure ulcers C) Prevention of weight gain and hyperlipidemia D) Prevention of low albumin and anorexia
B
Research has shown that the placement of body fat may be a more reliable indicator of what than the degree of total body fatness? A) Obesity B) Disease risk C) Chronic disease process D) Body composition
B
Sarcopenia is the loss of muscle mass and strength. It is related to a sedentary lifestyle and less than optimal diet. It is a process that begins in the fourth and fifth decades of life. This loss of muscle mass can be halted or reversed with which of the following? A) Aerobic exercise B) Strength-training exercises C) A high-protein diet D) A high-protein diet, high-calorie diet
B
The client is being admitted for outpatient surgery. During the assessment, the nurse notes the client is 6 ft 3 in tall and weighs 97 kg. What is this client's BMI? A) 24 B) 27 C) 30 D) 33
B
The elderly population has a mean intake below the dietary reference intake (DRI) for several nutrients. Which of the following falls into that classification? A) Sodium B) Potassium C) Chloride D) Manganese
B
The intake of adequate nutrients is a recommendation to reduce the risk of nutrition-related concerns across the lifespan. Obesity impacts quality of life in the elderly. Along with weight reduction, what vitamins are recommended to help with bone health? A) Vitamin B12 B) Vitamin C C) Vitamin B6 D) Vitamin E
B
The nurse is admitting a gentleman who weighs 75 kg and is 6 ft 6 in tall. What is this client's body mass index? A) 17 B) 19 C) 21 D) 25
B
The nurse is conducting a nutrition class when one of the clients questions the accuracy of using BMI to determine obesity. The client is surprised to see his BMI is high but he does not feel he is overweight. What is a drawback of using body mass index to determine obesity? A) It is nonthreatening. B) It does not take body composition into account. C) It requires special equipment to measure. D) It does not take diet into account.
B
The nurse is conducting an assessment on a new client who is being admitted to the long-term care facility. The client is a 69-year-old gentleman who is moderately active. What is the recommended calorie per day intake? A) 2000 cal/day B) 2200 cal/day C) 2400 cal/day D) 2600 cal/day
B
The nurse is counseling a young female adult who needs approximately 2000 cal/day to maintain her weight. She would like to lose a few pounds and asks what she would need to limit her intake to if she wanted to lose a pound a week. How should the nurse respond? A) 1000 cal/day B) 1500 cal/day C) 1600 cal/day D) 1800 cal/day
B
The nurse is discussing calories and the effect they can have on the body. The nurse explains that a person who takes in too many calories on a consistent basis is in what? A) A negative caloric balance B) A positive energy balance C) A negative energy balance D) A positive caloric balance
B
The nurse is doing client education for a 71-year-old woman who is a resident of a long-term care facility. The assessment indicates that she is at a high risk for malnutrition. What is one reason she could give you for this risk of malnutrition? A) "I eat most of my meals with friends." B) "I just don't have an appetite." C) "I take two different medicines every day." D) "I chew quite well with my dentures."
B
The nurse is teaching a class of aides at a long-term care facility how to assess and document a client's nutritional intake. What mandates the documentation of nutritional intake for the residents of long-term care facilities? A) Maximum Data Set (MDS) B) Minimum Data Set (MDS) C) Regulatory Data Set (RDS) D) Maximum Regulatory Set (MRS)
B
The nurse is teaching a nutrition class on how to estimate the total number of calories expended by a person per day according to the rule-of-thumb formula. What is the estimated total calorie expenditure for a 160-pound man who does little activity? A) 1920 B) 2112 C) 2288 D) 3220
B
The nurse has given the nutrition class the assignment of creating a list of strategies for enhancing food intake in long-term care residents. What strategies would you expect to find on this list? Select all that apply. A) Let residents eat in their rooms. B) Honor food preferences. C) Make sure the diet is heart healthy. D) Involve the family in mealtime. E) Encourage independence in eating.
B, D, E
DIETARY RISK FACTORS FOR KIDNEY STONES Calcium Why is calcium a dietary risk factor?
Because it binds with oxalate to form insoluble compound that the body cannot absorb
Dehydration can be a concern in the elderly population. The modified MyPlate for Older Adults recommends eight glasses of water per day. What is the AI for water for a 65-year-old male? A) 1.7 L/day B) 2.7 L/day C) 3.7 L/day D) 4.7 L/day
C
For a long-term care resident, a restrictive diet could decrease quality of life. When should restrictive diets be used in long-term care facilities? A) When a resident has decreased intake and weight loss B) For hospice care C) When a significant improvement in health can be expected D) For one week a month
C
It is important for good health that an individual consume enough of all nutrients to meet the needs of the body. If there is insufficient intake for the energy needs of the body, then the body is in what? A) A negative energy balance B) A positive energy balance C) A negative calorie balance D) A positive caloric balance
C
Magnesium is one of the nutrients that older adults often do not get enough of. What are the recommended sources of magnesium for the elderly? A) Fruit juices B) Carrots C) Yogurt D) Potatoes
C
Osteoarthritis (OA) is a disease that predominantly plagues the elderly. What can weight loss do for older people with OA? A) It has no effect on arthritis symptoms. B) It aggravates arthritis symptoms. C) It relieves symptoms in the weight-bearing joints. D) It relieves symptoms throughout the body.
C
The client is a 25-year-old female student being seen for a physical examination. If this client is 5 ft 4 in tall and weighs 125 pounds, what is her BMI? A) 17 B) 19 C) 21 D) 23
C
The nurse is admitting a healthy, 25-year-old male to the unit for outpatient knee surgery. During the nutrition assessment, it is determined that he weighs 78.2 kg. Using the rule-of-thumb guideline for calculating BMR, what is the approximate BMR of this client? A) 860 B) 1720 C) 1892 D) 2580
C
The nurse is admitting a new client to the unit. The client is 17 years old and weighs 120 pounds. What is her basal metabolic rate (BMR) using the rule-of-thumb guideline? A) 600 B) 900 C) 1200 D) 1800
C
The nurse is assessing the client's BMI during a routine physical examination. The client is a 19-year-old male who stands 6 ft tall and weighs 235 pounds. The nurse determines the client falls into which BMI category? A) Healthy weight B) Overweight C) Obesity class 1 D) Obesity class 2
C
The nurse is aware that making the decision to lower calorie intake requires a two-pronged approach. What is one of them? A) Increasing activity level B) Eating more carbohydrates C) Eating less sweets D) Eating more grains and breads
C
The nurse is caring for a client in a long-term care facility who is 77 years of age and overweight. The nurse is considering putting this client on a low-calorie diet. Some experts recommend that strict therapeutic diets be used in older adults only when a significant improvement in health can be expected. Which elderly clients would a restrictive diet be recommended for? A) Those with high cholesterol levels B) Those with high potassium levels C) Those with ascites D) Those with mild hypertension
C
The nurse is conducting an assessment of the 38-year-old male who is requesting assistance with weight loss. The nurse determines the client has abdominal obesity based on the waist circumference of which of the following? A) Greater than 30 in B) Greater than 35 in C) Greater than 40 in D) Greater than 45 in
C
The nurse is discussing with the nutrition class which dietary supplements older adults need to take. Which supplement is needed by older adults? A) Vitamin B6 B) Vitamin K C) Vitamin D D) Niacin
C
The nurse is explaining to the client that at rest, the body uses energy that is included in the basal metabolic rate (BMR). What is the BMR? A) The caloric cost of day-to-day activities B) The caloric cost of mild activity C) The caloric cost of staying alive D) The caloric cost of studying
C
The nurse is speaking to an exercise class when one of the participants asks, "Why should I do strength training?" Which of the following would be a proper response to this question? A) In strength training, warm-up and cool-down periods are not required. B) Strength training gives you a really good body. C) Strength training improves bone density. D) Strength training decreases the metabolic rate.
C
The nurse is teaching a nutrition class, and the subject for today is the basal metabolic rate (BMR). What percentage range would the nurse tell the students the BMR accounts for in the total energy requirements for most people? A) 10% B) 25% C) 60% D) 75%
C
The nurse is working with clients at the clinic develop appropriate weight loss goals. The nurse is aware that people who store a disproportionate amount of body fat in the abdomen are at increased risk for what? A) Cardiopulmonary disease B) Type 1 diabetes mellitus C) Hypolipidemia D) Hypertension
D
NEPHROTIC SYNDROME NUTRITION THERAPY Typically what is restricted to control lipid levels?
Cholesterol levels Saturated fats Trans fat
BOX 22.3 GUIDELINES FOR MANAGING SIDE EFFECTS OR COMPLICATION THAT AFFECT NUTRITION What are 8 common side effects that affect nutrition
Constipation Diarrhea Vomiting Anorexia Taste change Sore mouth Fatigue Dry mouth
BOX 22.3 GUIDELINES FOR MANAGING SIDE EFFECTS OR COMPLICATION THAT AFFECT NUTRITION List some guidelines for managing tast change
Eat cold or frozen food Brush teeth before eating Small frequent meals Plastic utensils Eat meat with something sweet Avoid food that are offensive *Experiment with tar foods to oversome metallic tast ** Subtitue poultry for beef
The client is a 65-year-old male. Approximately, how much longer can he expect to live? A) 15.8 years B) 16.5 years C) 17.3 years D) 19.2 years
D
The client is beginning an exercise program for the health benefits and to aid in preventing weight gain. How many minutes per week should the client plan on performing moderate-intensity physical activity to meet the recommended number of minutes? A) 60 minutes/week B) 90 minutes/week C) 120 minutes/week D) 150 minutes/week
D
The client is interested in starting an exercise program that will provide the most benefit. What type of exercise is known to raise the metabolic rate? A) Intense aerobic exercise B) Low-impact aerobic exercise C) Flexibility exercise D) Resistance exercise
D
A 71-year-old female client has functional limitations, in part caused by obesity. The nurse is discussing the need to lose weight with this client but she is not receptive to the idea. What is one reason this woman might have for not agreeing with the suggestion to lose weight? A) The client feels that losing weight can cause a strain on the body. B) The client feels that she would feel worse if she lost weight. C) The client does not feel that her weight impedes her functionality. D) The client does not feel the need to make changes at this point in her life.
D
A woman is being admitted to the outpatient surgery department. The nurse discovers she weighs 130 pounds and is 5 ft 5 in tall. What is her body mass index? A) 15 B) 17 C) 19 D) 22
D
It has been established that many people over 50 years have low serum levels of vitamin B12. Where is it recommended that older adults get most of their vitamin B12 from? A) Citrus fruits and juices B) Red meats C) Milk and dairy products D) Fortified cereals
D
Most recommended levels of intake for vitamins and minerals do not change with aging. An exception to this is the recommended dietary allowances of vitamin D, which are higher in adults over age 50 years. What causes the body's need for vitamin D to increase over the age of 50 years? A) The ability to absorb calcium, which decreases with age B) The potential risk for coronary heart disease, which uses vitamin D C) The increased consumption of coffee and tea interferes with vitamin D synthesis D) The ability to synthesize vitamin D from sunlight, which decreases with age
D
Older adults need adequate protein in their diet. What are the approximate protein needs per day for an older adult weighting 132 pounds (60 kg)? A) 24 g/day B) 36 g/day C) 44 g/day D) 48 g/day
D
Which lunch is best for a healthy 65-year-old who lives independently? A) 6 oz of chicken noodle soup, 6 saltine crackers with 2 tablespoons of butter, 3/4 cup of ice cream, and 12 oz of diet soda B) 3 oz of hamburger, lettuce leaf, tomato slice, 1 slice of onion, 1 oz of processed cheese, 1 hamburger bun, 6 oz of French fries, and one 8-oz strawberry milkshake C) 6 chicken nuggets, 1/4 cup of ketchup, 4 oz cup of applesauce, and one 4-inch slice pumpkin pie with whipped cream D) 3 oz of tuna on whole wheat bread, 1 medium apple, and 8 oz of 2% milk
D
DIETARY RISK FACTORS FOR KIDNEY STONES Oxalate What is hyperoxaluria and what is it caused by
Elevated levels of oxalate in the urine Caused by genetic disorders, chronic bowel inflammation or high-oxalate intake
BOX 22.3 GUIDELINES FOR MANAGING SIDE EFFECTS OR COMPLICATION THAT AFFECT NUTRITION List some guidelines for managing Diarrhea
Drink broth and soups Dink 1 cup of liquid after each BM Limit caffeine Avoid chewing gum Avoid gassy foods Avoid or limit milk High fiber
Box 21.8 HIGH OXALATE RICH FOODS Fruits Veggies Grains Nuts Misc
F: avocados, grapefruit, orange, kiwi V: beets, navy beans, spinach, yams G: brown rice, grits, pancakes, bran cereal N: almonds peanuts M: chips, hot coco, peanut butter
DIETARY RISK FACTORS FOR KIDNEY STONES What are the 5 dietary risk factors?
Fluid Oxalate Sodium Calcium Protein (FOS CP)
DIALYSIS CALORIES How do people on peritoneal dialysis get the most their nutrients?
From the dextrose in the dialysate Good to know this*** A feeling of fullness may occur from dwelling dialysate and impair intake Small frequent meals and eating during or after draining may improve intake
TABLE 22.5 POTENTIAL COMPLICATIONS OF RADIATION Name the 4 areas of complications:
Head & neck -Altered/lose sense of taste -Dysphagia -Dry mouth (xerostomia) -Lost teeth Lower neck and MId-chest -N/V -Dysphagia Abdomen and Pelvis -Bowel contriction -Bowel damage Central nervous system -Nausea -Dysgeuia (altered taste)
NEPHROTIC SYNDROME NUTRTION THERAPY What are the 5 goals?
Help control edema Maintain good nutritional status Replace nutrients lost in the urine Protect kidney function Reduce the risk of atherosclerosis
DIETARY RISK FACTORS FOR KIDNEY STONES Oxalate Patients with hyperoxaluria are advised to ____ fluids, consume adequate _____ , and avoid _______.
Increase Calcium Oxalate risk foods
BOX 22.3 GUIDELINES FOR MANAGING SIDE EFFECTS OR COMPLICATION THAT AFFECT NUTRITION List some guidelines for managing Constipation
Increase fiber Consume 2 tbsp of wheat bran Eat dried fruit Drink 8-10 cups of liquid a day Take walks and exercise daily
Box 21.3 PREDIALYSIS NUTRITION GUIDELINESS When should an individual limit potassium?
Limit potassium when serum value is 5 mEq/L or higher
DIAYSIS CALORIES Does the calorie amount change from pre-dialysis to dialysis?
NO
NEPHROTIC SYNDROME NUTRITION THERAPY Nephrotic syndrome is characterized by increased urinary losses of plasma proteins. Should patients with this syndrome be placed on high-protein diet then? Why or why not
No. because it will exacerbate urinary protein losses, promoting further kidney damage.
BOX 22.3 GUIDELINES FOR MANAGING SIDE EFFECTS OR COMPLICATION THAT AFFECT NUTRITION List some guidelines for managing anorexia
Overeat during "good days" Add extra protein limit liquids to meals Perform oral care to reduce after taste Use nutritional supplements Avoid strong odors Plan meals in advance Eat a good breakfast
Box 21.3 PREDIALYSIS NUTRITION GUIDELINESS What are the 6 nutrients that follow this guidelines
Protein Sodium Fat Potassium Phosphorus Calcium (PSF PPC)
BOX 22.3 GUIDELINES FOR MANAGING SIDE EFFECTS OR COMPLICATION THAT AFFECT NUTRITION List some guidelines for managing Nausea
Rinse mouth before and after eating Eat frequently Sip slowly Eat foods served cold High-carb low fat Sit up 1 hr after eating Avoid greasy, spicy or strong odored foods Avoid eating 1-2 hrs after chemo
Box 21.3 PREDIALYSIS NUTRITION GUIDELINESS What types of fat should one limit?
Saturated fat and trans fat CHOOSE unsaturated fat and sources of omega 3
BOX 22.3 GUIDELINES FOR MANAGING SIDE EFFECTS OR COMPLICATION THAT AFFECT NUTRITION List some guidelines for managing Dry Mouth
Use alcohol free mouth wash before eating Drink fluids with meals Eat moist foods Avoid dry foods Avoid sugary foods and drinks Drink high-cal high-protein shakes between meals Stimulate saliva production Apply mositurzier
Box 21.1 GENERAL NUTRITION RECOMMENDATIONS FOR NEPHROTIC SYNDROME Provide what vitamin supplement and when?
Vitamin D only when Vitamin D deficiency is diagnosed
BOX 22.7 EATING GUIDEINESS FOR PATIENTS WITH HIV Eat a calorie appropriate eating pattern rich in ____, ______, with ____ sources of protein
Whole grain Fruits Veggies Lean
NEPHROTIC SYNDROME NUTRITION THERAPY Explain what nephrotic syndrome is
collection of symptoms that occurs when increase capillary permeability in the glomeruli allows serum proteins to leak into the urine
Box 21.1 GENERAL NUTRITION RECOMMENDATIONS FOR NEPHROTIC SYNDROME Restrict fluids only in patients with
hyponatremia
BOX 22.7 EATING GUIDELINES FOR PATIENTS WITH HIV Choose _____ or ________ milk:
low fat nonfat
Box 21.3 PREDIALYSIS NUTRITION GUIDELINESS What is phosphorus limit decreased?
when protein is decreased
