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Questions and Answers
What is the primary function of the small intestine in the digestive process?
What is the term for the movement of chyme through the ileocecal valve into the large intestine?
What is the recommended dietary change for reducing the risk of chronic diseases?
What is the term for the BMI category with a value below 18.5?
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What is the formula for calculating BMI?
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What is the process by which food is reduced to its simplest form?
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What is a potential relationship between drugs and nutrition?
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What is a consideration for patients with malnutrition?
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What is an important aspect of teaching dietary restrictions to patients?
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A client with dysphagia is at risk for which complication?
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What is a common complication associated with nasal tubes?
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What type of connector should be used for all enteral nutrition sets, syringes, and feeding tubes?
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Which type of diet is typically recommended for clients with heart failure?
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What is the primary purpose of enteral feedings?
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What is the term for the process of recording a client's intake and output?
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What is the minimum dextrose concentration required for a central line in total parenteral nutrition (TPN)?
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What is the primary benefit of providing a low-sodium diet to clients with hypertension?
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GI tract is not functioning in patients with enteral feeding by tube
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Percutaneous endoscopic gastrostomy (PEG)/jejunostomy (PEJ) is used for long-term use
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Respiratory insufficiency is not a metabolic complication of enteral feeding
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Elevating the head of the bed to 30-45 degrees is not a safety guideline for enteral feeding
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Anticoagulation and bleeding disorders pose a risk for epistaxis during nasal tube placement
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GI complications of enteral feeding include diarrhea, nausea, and vomiting
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Mechanical complications of enteral feeding include tube displacement and pulmonary aspiration
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Metabolic complications of enteral feeding include hyperosmolar dehydration and over-hydration
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Match the following complications with their corresponding types of enteral feeding complications:
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Match the following feeding methods with their corresponding administration types:
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Match the following safety guidelines with their corresponding purpose:
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Match the following patient characteristics with their corresponding nutritional implications:
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Total parenteral nutrition (TPN) can be administered through a peripheral line.
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Study Notes
Nutrition Basics
- Nutrition encompasses several disciplines, including biology, chemistry, and physiology.
- It is a basic part of health, growth, and development.
- There are three nutrients: carbohydrates, proteins, and fats.
Types of Diets
- On-demand diet ordering: well-balanced, 1800-2400 calories, low spice and low fat.
- Specialty diets:
- Low sodium diet
- Diabetic diet
- Cardiac-low fat/low cholesterol diet
- Renal diet-low protein
- Low residue diet
- High fiber diet
- Bland diet
Nursing Considerations
- Right diet for the right client
- Allow time to eat
- Prepare client for meal
- Appearance of tray
- Observe how much and what
- Diet restrictions, test to be done, NPO
- Chart I&O
- Observe teeth
- Conditions in room
- Need assistance
- Need extra?
- Position for comfort
- Dysphagia: difficulty swallowing
- Causes of dysphagia: myogenic, neurogenic, obstructive, other
- Warning signs and complications of dysphagia
Enteral Feedings
- OG/NG/GT/JT feedings
- Patients who receive food in this way: those who cannot eat normally
- Safety issues associated with this type of feeding
- Routes for enteral feeding:
- Nasal tubes
- Use ENFit connectors
- Use aseptic technique when preparing
- Safety guidelines:
- Aspiration precautions
- Inserting and removing a small-bore nasoenteric tube
- Administering enteral feedings via nasoenteric, gastrostomy, or jejunostomy tubes
- Blood glucose monitoring
Parenteral Nutrition
- Short-term intravenous nutrition support
- Unable to digest or absorb EN nutrition
- Indications: sepsis, head injury, burns, GI obstructions or surgery
- Total parenteral nutrition (TPN): central line, greater than 10% dextrose requires central line
Case Study
- Patient Profile: M.K., 74-year-old woman, transferred to rehabilitation unit 2 weeks after ischemic stroke
- Subjective data: daughter worried about mother's decreased appetite and food intake since stroke
- Objective data: height 5'4", weight 114 lb, BMI 19.6, patient lost 10 lb in 2 weeks since hospitalized.
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