Study Guide Nutrition Quiz (take notes on this; you can

Study Guide Nutrition Quiz (take notes on this; you can use for the quiz) *Refer to Chap 15 in the Timby textbook for answers not found on PowerPoint slides Learning Objective 1. Define nutrition and malnutrition. Describe nutrition and malnutrition Outline examples of people who are at risk of malnutrition. Learning Objective 2. List components of basic nutrition. Identify the following basic nutrients Calories Proteins Carbohydrates Fats Minerals Vitamins Learning Objective 3. Identify five factors that influence nutritional needs. Identify at least five factors that influence nutritional needs Food preferences acquired during childhood; established patterns for meals Attitudes about nutrition; knowledge of nutrition Income level; time available for food preparation Number of people in the household; access to food markets Use of food for comfort, celebration, or symbolic reward Satisfaction or dissatisfaction with body weight; religious beliefs Learning Objective 4. Explain protein complementation. Outline sources of dietary proteins, defining complete and incomplete proteins. (Refer to Learning Objective 5. Discuss the purpose and components of the MyPlate food guidelines. Explain the purpose of MyPlate and its following components Grains (half of which should be whole)—30% Vegetables—30% Fruits—20% Proteins—20% Low/nonfat milk, reduced-fat dairy products Learning Objective 6. Describe the facts available on nutrition labels. Discuss the following facts available on nutrition labels Disease prevention guidelines Amount of nutrient per serving (using household measurements) Percentage of daily value (DV) standards per serving Vitamin/mineral content per serving Learning Objective 7. Identify objective assessments for determining a person’s nutritional status. Explain the following components of an objective assessment of a client’s nutritional status Physical assessment Laboratory data Anthropometric data (BMI) Body measurement Learning Objective 8. Discuss the purpose of a diet history. Explain what is meant by a diet history, outlining the components. Learning Objective 9. List common problems that can be identified from a nutritional assessment. Identify the following problems that can be identified from a nutritional assessment Obesity Emaciation Anorexia Nausea Vomiting Stomach gas Learning Objective 10. Plan nursing interventions for resolving problems caused or affected by nutrition. Identify tasks nurses need to perform to resolve the following problems caused or affected by nutrition Imbalanced nutrition: less than body requirements Imbalanced nutrition: more than body requirements Deficient knowledge: nutrition Self-care deficit: feeding Impaired swallowing Risk for aspiration Learning Objective 11. Describe common hospital diets and their characteristics. Discuss the following common hospital diets Regular or general Light or convalescent Soft Mechanical soft Full liquid Clear liquid Special therapeutic Learning Objective 12. Discuss nursing responsibilities for meeting clients’ nutritional needs. Discuss the following nursing responsibilities to meet clients’ nutritional needs (Refer to Ordering and canceling diets for clients Serving and collecting meal trays Helping clients to eat Recording the percentage of food that clients eat Learning Objective 13. Identify facts a nurse must know about a client’s diet. List the following facts that nurses need to know about a client’s diet (Refer to Type of diet prescribed for each client Purpose for the diet Characteristics of the diet Learning Objective 14. Describe and demonstrate techniques for feeding clients. Discuss the use of feeding trays used at a client’s bedside and the related nursing responsibilities. Identify the techniques for feeding clients with dysphagia Learning Objective 15. Explain how to meet the nutritional needs of clients with dysphagia, visual impairment, and dementia. Identify strategies for feeding clients who have dysphagia, visual impairment, or dementia Learning Objective 16. Discuss unique aspects of nutrition that apply to older adults. Outline factors that affect the nutritional status of older adults. Discuss the following aspects related to an older adult’s nutritional status (Refer to Protein-based liquid supplements will not provide the needed fiber and should not be relied on as the main source of protein. Oral and dental problems are common in older adults and interfere with adequate nutrition. Dry mouth (xerostomia), a common problem in older adults, often results from medications or the effects of disease and interferes with chewing, swallowing, and enjoying meals. Older adults are likely to have chronic conditions such as arthritis and visual and hearing impairments that affect their ability to perform activities of daily living for meeting their nutritional needs. Oral infections, poorly fitting dentures, or vitamin deficiencies can cause a painful or burning tongue, ulcers on the gums, or other difficulties that interfere with eating. Psychosocial impairments such as dementia or depression interfere with food preparation, consumption, and enjoymen

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