CNA > Nutrition and Hydration > Flashcards

Nutrition and Hydration Flashcards

Describe nutritional and hydration needs, including how to accommodate dietary preference and therapeutic diets (52 cards)

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1
Q

Define:

Nutrition

A

The process of taking in and using nutrients for growth, maintenance, and health.

Nutrition is the process of taking in and using nutrients for growth, maintenance, and health. CNA Insight: Good nutrition is the fuel for healing. Your role is to ensure the resident eats what is served and to report any changes in their appetite or weight.

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2
Q

Define:

Balanced Diet

A

A diet that includes all essential nutrients in the right proportions.

Aids in maintaining optimal health and preventing diseases.

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3
Q

What is MyPlate?

A

A visual guide developed by the USDA to encourage balanced eating.

It emphasizes fruits, vegetables, grains, protein, and dairy.

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4
Q

How can nutrition labels help people make better dietary choices?

A

They provide information on calories, nutrients, and ingredients.

Reading labels helps manage portion sizes and nutritional intake.

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5
Q

Which nutrient provides the body’s main source of energy?

A

Carbohydrates

Found in whole grains, fruits, and vegetables.

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6
Q

How does protein help the body?

A

It builds and repairs tissues and muscles.

A high-protein diet is especially important during recovery from surgery or injury.

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7
Q

True or False:

All fats are bad for your health.

A

False

Healthy fats, such as unsaturated fats, are beneficial for the heart and brain.

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8
Q

List THREE food sources of healthy fats.

A
  1. Olive oil
  2. Avocados
  3. Nuts

Healthy fats support cell function and brain health.

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9
Q

Fill in the blank:

Vitamins and minerals help ______ body functions and build tissues.

A

regulate

They are essential for growth, immunity, and metabolism.

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10
Q

Which food group is a primary source of Vitamin C?

A

Fruits and vegetables

Vitamin C is abundant in fruits and vegetables and is essential for maintaining healthy tissues and aiding in wound healing.

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11
Q

Which food group is known for being the richest source of calcium?

A

Dairy Group

Dairy products are rich in calcium, which is essential for bone health and various bodily functions.

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12
Q

Which populations require higher caloric intake?

A
  1. Infants
  2. Children
  3. Teenagers
  4. Pregnant women

Populations like infants, children, teenagers, and pregnant women require higher caloric intake.

CNA Insight: These groups are growing or supporting a growing life. In the facility, residents who are underweight or fighting a serious infection may also need extra calories—always check the care plan.

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13
Q

How do illnesses affect nutritional needs?

A

They can increase or decrease calorie and nutrient requirements.

Healing from surgery or infections often requires more protein and energy.

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14
Q

Which factors influence dietary choices?

A
  1. Culture
  2. Religion
  3. Allergies
  4. Personal taste

Factors include culture, religion, allergies, and personal taste.

CNA Insight: Always respect a resident’s cultural or religious food practices. If they cannot eat pork or meat on a certain day, you must ensure they receive a safe and appropriate alternative meal.

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15
Q

Define:

Meal Supplements

A

High-calorie, protein-rich drinks for those with poor appetite.

These are often given between meals to boost nutrition. You must encourage the resident to drink the entire supplement, as it is a vital part of their diet.

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16
Q

Define:

Therapeutic Diet

A

A diet prescribed to help manage a health condition.

This is a special diet ordered by the doctor. Examples include a low-salt diet for heart problems or a soft diet for chewing problems.

You must never give a resident food that is not on their diet.

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17
Q

List TWO conditions that require a sodium-restricted diet.

A
  1. Hypertension
  2. Kidney disease

Conditions like hypertension (high blood pressure) and kidney disease require a sodium-restricted diet.

CNA Insight: Too much salt causes the body to hold onto water, which makes the heart and kidneys work harder. Encourage the resident to avoid adding extra salt to their food.

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18
Q

Fill in the blank:

A carbohydrate-controlled diet is used to manage ______.

A

diabetes

It helps regulate blood sugar levels.

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19
Q

Define:

Soft Diet

A

A diet consisting of easy-to-chew and digest foods.

Often prescribed for patients recovering from surgery or dental procedures. This diet is for residents who have trouble chewing or swallowing. The food is often cooked until very tender or mashed.

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20
Q

Which diet eliminates sweets and reduces calorie intake?

A

A calorie-restricted diet.

Used for weight management and obesity treatment.

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21
Q

How does a heart-healthy diet differ from a regular diet?

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A

It limits:

  • Unhealthy fats
  • Sodium
  • Cholesterol

Encourages whole grains, lean proteins, and vegetables.

22
Q

Which patients require thickened liquids or pureed foods?

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A

Those with dysphagia.

Patients with dysphagia (difficulty swallowing) require thickened liquids or pureed foods.

CNA Insight: Thickening liquids makes them move slower, giving the resident more time to swallow safely. You must never give a resident thin liquids if they are on a thickened diet.

23
Q

List the THREE levels of liquid thickness.

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A
  1. Nectar
  2. Honey
  3. Pudding

Ordered based on a patient’s ability to swallow. The three levels are Nectar, Honey, and Pudding. Nectar is the thinnest, and Pudding is the thickest.

You must know the exact level of thickness for your resident and ensure all drinks, including water, are prepared correctly.

24
Q

Fill in the blank:

A person with swallowing difficulties should sit at a _____ degree angle when eating.

Study These Flashcards
A

90

This is the most upright position and helps gravity move the food down the right way. They must remain upright for at least 30 minutes after the meal to prevent aspiration.

25
# Fill in the blank: People on **NPO status** cannot have \_\_\_\_\_\_ \_\_\_ \_\_\_\_\_.
anything by mouth ## Footnote NPO (nil per os) is ordered before surgery or medical tests. NPO is a medical order. This means no food, no water, no ice chips, and no gum. If a resident asks for a drink, you must politely remind them of the order and notify the nurse.
26
Identify the **most crucial** nutrient for survival.
Water ## Footnote Water is vital for life, as it is necessary for various bodily functions and must be replenished regularly.
27
How much fluid is generally recommended for adults to **maintain proper hydration daily**?
2000 to 2500 mL ## Footnote To maintain normal fluid balance, adults typically require around 2000 to 2500 mL of fluid each day, with variations based on individual health and activity levels.
28
# Define: Fluid Balance
The state where fluid intake **equals** fluid loss. ## Footnote Fluid balance is the state where fluid intake equals fluid loss. **CNA Insight**: When a resident is on strict **Intake and Output** (I&O), you must accurately measure and record every drop of fluid they drink and every drop they put out (urine, vomit). This helps the nurse check their fluid balance.
29
What are common **causes of dehydration**?
* Vomiting * Diarrhea * Fever * Reduced fluid intake ## Footnote These conditions cause the body to lose too much water. You must report these symptoms immediately and encourage the resident to drink more fluids, if allowed (based on the plan of care).
30
How can caregivers **encourage hydration**?
* Offer preferred beverages * Monitor fluid intake ## Footnote Small, frequent sips may help those reluctant to drink.
31
List THREE **signs** of dehydration.
1. Dry mouth 2. Dark urine 3. Dizziness ## Footnote Three signs are dry mouth, dark urine, and dizziness. If you see these signs, report them immediately. Dehydration can lead to confusion and falls, so quick action is vital.
32
Which medical conditions require **fluid restrictions**?
* Heart failure * Kidney disease ## Footnote Too much fluid can cause swelling and complications.
33
How is fluid intake **measured**?
In milliliters (**mL**) or cubic centimeters (**cc**) ## Footnote Fluid intake is measured in milliliters (mL) or cubic centimeters (cc). **CNA Insight**: Remember that 1 cc is the same as 1 mL. One ounce equals 30 mL. You must know the volume of the cups and bowls used in your facility to measure accurately.
34
What are common **symptoms** of overhydration (edema)?
* Swelling * Weight gain * Shortness of breath ## Footnote Often caused by kidney or heart conditions. This means the body is holding onto too much fluid. Report these signs immediately, as the extra fluid puts a strain on the heart and lungs.
35
How does **temperature** affect fluid intake?
People **may drink more** if offered preferred temperature drinks. ## Footnote Always ask the resident if they prefer their drink hot, cold, or room temperature. A drink at their preferred temperature is more likely to be finished.
36
How should caregivers assist people with **poor appetite**?
Offer **small**, **frequent meals** and nutrient-dense foods. ## Footnote Caregivers should offer small, frequent meals and nutrient-dense foods. **CNA Insight**: A large plate of food can be overwhelming. Offer a small portion first, and if they finish it, offer a little more. This makes eating less stressful.
37
List THREE things to consider when preparing meals for someone with **dietary restrictions**.
1. Their medical condition 2. Personal preferences 3. Nutritional needs ## Footnote You must consider their medical condition, personal preferences, and nutritional needs. **CNA Insight**: Always double-check the tray card against the resident's wristband and the diet order. **Food allergies** are a serious danger, as they can cause a life-threatening reaction. Giving the wrong meal can be dangerous, so never swap food between residents.
38
How can **meal presentation** impact appetite?
Attractive meals **encourage** better intake. ## Footnote Separating foods and using bright colors enhances appeal.
39
List THREE ways to assist a **visually impaired** person at mealtime.
1. Describe food placement. 2. Cut food into pieces. 3. Use clock face method. ## Footnote You can assist by describing food placement, cutting food into pieces, and using the clock face method. **CNA Insight**: The clock face method means telling them, "Your meat is at 6 o'clock, and your potatoes are at 3 o'clock." This helps them locate the food independently.
40
# Define: Aspiration
Inhaling food or liquid **into the lungs**. ## Footnote Can cause pneumonia or breathing difficulties.
41
How can caregivers assist people with **limited mobility** during meals?
* Use adaptive utensils * Provide physical support ## Footnote Adaptive utensils (like weighted or curved handles) help them feed themselves. Encourage them to do as much as they can to maintain their independence.
42
What should be done if a person **refuses a meal**?
Offer **alternatives** and report to the nurse. ## Footnote You should offer alternatives and report to the nurse. **CNA Insight**: Never force a resident to eat. Offer a different food item or a supplement. If they still refuse, the nurse needs to know so they can assess the resident and notify the physician, if warranted.
43
Why should dentures be cleaned **before meals**?
To improve **chewing and comfort**. ## Footnote Dirty dentures may cause irritation and poor appetite.
44
What is the recommended way to **help a person drink independently**?
**Use**: * Straws * Adaptive cups * Hand-over-hand assistance ## Footnote **Adaptive cups** with lids and spouts help prevent spills. **Hand-over-hand** means you gently place your hand over theirs to guide the cup to their mouth, allowing them to feel in control.
45
How can **distractions** affect mealtime for those with **cognitive impairments**?
They may become confused and **eat less**. ## Footnote A calm, quiet environment helps maintain focus.
46
What is the **first step** when assisting a person with meals?
Ensure they are in a **comfortable** and **upright position**. ## Footnote They must be sitting at a 90-degree angle. This is the most important safety step to prevent choking and aspiration.
47
Why is **social interaction** important at mealtime?
It **improves mood** and encourages eating. ## Footnote People eat better in a pleasant environment.
48
How can meal trays be **checked for accuracy**?
Match tray to the person's dietary order. ## Footnote Mistakes can lead to serious health risks.
49
What should be done to help elderly patients **avoid choking** while eating?
Offer **sips of fluids** regularly. ## Footnote Offering a sip of fluid between bites helps wash the food down and prevents it from getting stuck. Always ensure the fluid is the correct thickness for the resident. It is also important to feed elderly patients slowly and carefully, promoting independence whenever possible.
50
What is **enteral** nutrition?
Providing nutrition through a **feeding tube**. ## Footnote Enteral nutrition is providing nutrition through a feeding tube. **CNA Insight**: This is for residents who cannot swallow safely. Your role is to ensure the tube site is clean and to keep the resident's head elevated to prevent aspiration.
51
What should be done if a feeding tube **becomes dislodged**?
Notify the nurse **immediately**. ## Footnote Tube misplacement can cause complications.
52
List TWO signs of **malnutrition**.
1. Unintended weight loss 2. Weakness ## Footnote Malnutrition means the body is not getting enough nutrients. You must report any weight loss or increased weakness to the nurse, as this can slow down healing.
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