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  1. Print the notecards
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  1. Verify Front of pages is selected for Viewing and print the front of the notecards
  2. Select Back of pages for Viewing and print the back of the notecards
    NOTE: Since the back of the pages are printed in reverse order (last page is printed first), keep the pages in the same order as they were after Step 1. Also, be sure to feed the pages in the same direction as you did in Step 1.
  3. Cut out the notecards by cutting along each horizontal and vertical dotted line
To print: Ctrl+PPrint as a list

31 notecards = 8 pages (4 cards per page)

Viewing:

nutrition

front 1

screening

back 1

  • essential part of an initial assessment
  • it is a quick method to identify malnutrition
  • combines objective measures with subjective measures
  • asses patients for malnutrition when they have conditions that interfere with ability to absorb adequate nutrition

front 2

nutrition screening tools gather data on_______

back 2

the current condition, stability of condition, assessment of whether it will worsen, if disease process accelerates

front 3

subjective global assessment

back 3

  • uses patient's history, weight, and physical assessment data to assess nutritional status.
  • able to predict nutrition-related complications

front 4

mini nutritional assessment

back 4

  • screens older adults in home care programs, nursing homes, and hospitals

front 5

anthropometry

back 5

measurement system of the size and make up of body

front 6

ideal body weight

back 6

provides an estimate of what a person should weigh

front 7

body mass index

back 7

measures weight corrected for height and serves as an alternative to tradition height-weight relationships

  • weight (kg)/height (m2)

front 8

lab and biochemical tests

back 8

  • not a diagnostic test for malnutrition

front 9

factors that alter test results include

back 9

fluid balance, liver function, kidney function, presence of disease

front 10

common lab test used to study nutritional status include

back 10

  • measures of plasma protein (albumin, transferrin, prealbumin, retinol-binding protein)

front 11

diet history and health history

back 11

  • use data from a more specific diet history to assess a patient's actual or potential nutritional needs.
  • focuses on a patient's habitual intake of foods and liquids.

front 12

physical examination

back 12

observe for malnutrition during physical assessment.

front 13

dysphagia

back 13

  • difficulty swallowing
  • leads to disability or decreased functional status, increased length of stay and cost of care.
  • signs: cough during eating, change in voice tone, or quality swallowing, abnormal movements of mouth, tongue or lips, slow, weak, imprecise or uncoordinated speech.

front 14

nursing diagnosis

back 14

  • risk for aspiration
  • diarrhea
  • overweight
  • imbalanced nutrition
  • readiness for enhanced nutrition
  • feeding self-care deficit
  • impaired swallowing
  • obesity

front 15

antibodies

back 15

  • malnutrition effect: decreased amount
  • vital nutrient: protein, vitamin A, B6 B12, C, folic acid, thiamin, biotin, riboflavin, niacin

front 16

GI tract

back 16

  • malnutrition effect: systemic movement of bacteria
  • vital nutrient: arginine, glutamine, omega-3 fatty acids

front 17

granulocytes and macrocytes

back 17

  • malnutrition effect: longer time for phagocytosis kill time and lymphocyte activation
  • vital nutrient: protein, vitamin A, B6 B12, C, folic acid, thiamin, biotin, riboflavin, niacin , zinc, iron

front 18

mucus

back 18

  • malnutrition effect: flat microvilli in GI tract, decreased antibody secretion
  • vital nutrient: Vitamin B6, B12, C, biotin

front 19

skin

back 19

  • malnutrition effect: integrity compromised, density reduced, wound healing slowed
  • vital nutrient: protein, vitamins A, B12, C, niacin, copper, zinc

front 20

T-lymphocyte

back 20

  • malnutrition effect: depressed T-cell distribution
  • vital nutrient: protein, arginine, iron, zinc, omega-3 fatty acids, vitamins A, B6, B12, folic acid, thiamin, riboflavin, niacin, pantothenic acid

front 21

clear liquid

back 21

clear fat-free broth, bouillon, coffee, tea, carbonated beverages, clear fruit juices, gelatin, fruit ices, popsicles

front 22

full liquid

back 22

as for clear liquid, with addition of smooth-textured dairy product, stained or blended cream soups, custards, refined cooked cereals, vegetable juice, pureed vegetables, all fruit juices, sherbets, puddings, frozen yogurt

front 23

dysphagia stages, thickened liquids, pureed

back 23

clear and full liquid, with addition of scrambled eggs, pureed meats, vegetables, and fruits, mashed potatoes and gravy

front 24

mechanical soft

back 24

clear and full liquid and pureed, with addition of all cream soups, ground or finely diced meat, flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light breads, cooked vegetables, cooked and canned fruits, bananas, soups, peanut butter, eggs

front 25

soft/low residue

back 25

addition low-fiber, easily digested foods such as pastas, casseroles, moist tender meats, and canned cooked fruits and vegetables, desserts, cakes, and cookies without nuts or coconut

front 26

high fiber

back 26

addition of fresh uncooked fruits, steamed vegetables, bran, oatmeal, and dried fruits

front 27

low sodium

back 27

4-g (no added salt), 2-g, 1-g, or 500mg sodium diets; vary from no added salt to severe sodium restriction(500mg sodium diet), which requires selective food purchases

front 28

low cholesterol

back 28

300mg/day cholesterol, in keeping with American Heart Association guidelines for serum lipid reduction

front 29

diabetic

back 29

nutrition recommendations by American Diabetes Association; focus on total energy, nutrient and food distribution, include a balanced intake of carbohydrates, fats, and proteins; varied caloric recommendations to accommodate patient's metabolic demands

front 30

gluten free

back 30

eliminates wheat, oats, rye, barley, and their derivatives

front 31

regular

back 31

no restrictions unless specified