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Viewing:

nutrition chapters 14,17,18,19,20, and 21

front 1

Diet Manuals

back 1

  • diet orders
  • special diets
  • common diet orders

front 2

supplement feedings

back 2

  • modular supplements
  • standard or polymeric formulas
  • elemental and semi
  • elemental formulas
  • disease- specific formulas

front 3

diabetes

back 3

group of disorders with persistent hyperglycemia

front 4

prediabetes

back 4

impaired glucose tolerance without diabetes diagnosis

front 5

four classes of diabetes

back 5

  • type 1- born with it
  • type 2
  • gestational diabetes
  • other and secondary diabetes

front 6

classic triad- if these three things exist, you may be a diabetic.

back 6

  • glycosuria
  • polydipsia
  • polyphagia

front 7

ketoacidosis

back 7

dehydration, acidosis, electrolytes imbalances and treatment

front 8

death and cardiovascular disease

back 8

  • heart disease leading cause of death
  • stroke fifth leading cause of death

front 9

atheroclerosis

back 9

accumulation of substances inside arteries

front 10

unmodifiable risk factors cardiovascular disease

back 10

  • age
  • sex
  • race
  • family history
  • prior medical histories

front 11

modifiable risk factors in cardiovascular disease

back 11

  • hypertension (high salt intake and potassium intake)
  • elevated blood cholesterol (relationship to diet and measurement)
  • obesity(location of body fat)
  • inactivity
  • metabolic syndrome
  • diabetes mellitus
  • alcohol consumption( small amounts: vasodilation)-(high doses: vasoconstriction)
  • cigarette smoking

front 12

benefits of omega

back 12

can help lower blood pressure, reduce triglycerides in the blood, and lower the risk of irregular heartbeats

front 13

psyllium

back 13

a soluble fiber used primarily as a gentle bulk-forming laxative in products such as Metamucil

front 14

myocardial infraction

back 14

heart failure

front 15

chronic kidney disease

back 15

  • gradual loss of kidney function over time
  • estimated 14% of Americans have CKD
  • use of diet therapy

front 16

some functions of the kidney

back 16

  • filtration
  • reabsorption
  • secretions of ions
  • excretion
  • control of cardiac output and systemic blood pressure

front 17

some causes of kidney disease

back 17

  • diabetic nephropathy
  • glomerulonephritis
  • specific tubular abnormalities
  • nephrotic syndrome
  • nephrosclerosis
  • nephron (the urine making unit of the kidney)

front 18

types of kidney failure

back 18

  • acute
  • chronic

front 19

treatment of kidney disease

back 19

  • dialysis
  • kidney transplant

front 20

kilocalories

back 20

  • simple carbohydrates
  • monounsaturated and polyunsaturated fats

front 21

sodium

back 21

dependent on individual circumstances

front 22

potassium

back 22

dietary restrictions

front 23

phosphorus, vitamin d, and calium

back 23

importance of balance

controlling blood levels

front 24

renal disease in children

back 24

  • growth failure
  • poor food intake

front 25

accessory organs of the GI tract influence nutritional status

back 25

  • liver
  • gallbladder
  • pancreas

front 26

preoperative nutrtion

back 26

  • nutritional deficiencies identified and corrected
  • preventive nutritional support
  • fasting protocols

front 27

achalasia

back 27

  • cardiospasm
  • esophageal spasm

front 28

gastritis

back 28

a condition that causes inflammation of the stomach lining

front 29

gastroparesis

back 29

s/s- nausea, vomiting, bloating, and stomach pain

treatment- changing eating habits

front 30

peptic ulcers

back 30

sores in the lining of the stomach or duodenum, the first part of the small intestine

front 31

postprandial hypertension

back 31

a significant drop in blood pressure that occurs after eating a meal

front 32

diseases of the liver: hepatitis

back 32

  • types of boruses
  • treatment- only hepatitis c virus (HVC) can be cured
  • Nutritional care- alcohol abstinence

front 33

gallbladder disease

back 33

a sharp, cramping, or dull pain in the upper right or middle of the abdomen. the pain can be worse after eating a fatty meal.

  • nauseas and vomiting- these symptoms can occur with gallbladder disease.
  • fever- a fever can be symptom of gallbladder disease

front 34

diseases of the pancreas

back 34

  • acute pancreatitis
  • chronic pancreatitis
  • cystic fibrosis: a genetic disease that causes the Boyd to produce thick , sticky mucus that block airways and damage organs and can serenely affect the pancreas.

front 35

metastasize

back 35

cancer has spread to other organs

front 36

foods to reduce cancer risk

back 36

  • eat-plant based meals
  • control portion sizes
  • maintain healthy body mass index

front 37

dietary habits linked to cancer

back 37

  • obesity
  • red or processed meat
  • alcohol
  • salt-preserved foods

front 38

a diet to prevent cancer

back 38

  • changing emphasis on fruits and vegtables
  • balance, moderation, and variety

front 39

what provides potential cancer risk reduction?

back 39

flavonoids

includes: apples, citrus fruits, coffee, and tea and may inhibit inflammation and tumor growth

front 40

common nutrition problems

back 40

early satiety and anorexia

taste alterations

front 41

cytokines

back 41

produced by excess adipose tissue and contribute to inflammation

front 42

malnutrition of cancer patients is a concern because taste alterations may be permanent (T/F)

back 42

True

front 43

functions of the gallbladder is too _____

back 43

concentrate and store bile

front 44

the primary objective of treatment of hempatic and encephalopathy

back 44

remove sources of ammonia

front 45

a food that should be omitted from the diet of a patient with peptic ulcers is

back 45

jalapeño peppers

front 46

a modifiable risk factor for cardiovascular disease is _____

back 46

cigarette smoking

front 47

the main source of dietary sodium in food is_____

back 47

processed foods

front 48

the microscopic functional units of the kidney is called

back 48

the nephron