NU 311 Exam 4 | University of South Alabama | Questions with 100% Verified
Answers | Latest Update
Question: Know the types of therapeutic diets
Answer:
-clear diet
-full liquid
-pureed
-mechanical/dental soft
-soft/low residue; low fiber
-high fiber
-regular
Question: Clear Liquid Diet
Answer:
Foods that are clear and liquid at room or body temperature that leave little residue and are
easily absorbed; commonly ordered for short-term use (24 to 48 hours) after surgery, before
diagnostic tests, and after episodes of diarrhea and vomiting. Examples: water, apple/cranberry
juice, gelatin, popsicles
Question: Full Liquid Diet
Answer:
Includes foods on clear-liquid diet plus addition of smooth-textured dairy products like milk
and ice cream, strained soups, custard, refined cooked cereals, vegetable juice, and pureed
vegetables; commonly ordered before or after surgery for patients who are acutely ill from
infection or for patients who cannot chew or tolerate solid foods.
Question: Pureed
Answer:
Includes foods on clear- and full-liquid diet plus easily swallowed foods that do not require
chewing (scrambled eggs, pureed meats, vegetables and fruits, mashed potatoes); ordered for
patients with head and neck abnormalities or who have had oral surgery; can be modified for
low sodium, fat, or calorie count.
Question: Mechanical/ Dental Soft
Answer:
Consists of all previous diets plus addition of lightly seasoned ground or finely diced meats,
flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light breads, cooked vegetables,
cooked or canned fruits, peanut butter; AVOID tough meats, nuts, bacon, and fruits with tough
skin or membranes
,Question: Soft/ low residue; low fiber
Answer:
Addition of low fiber, easily digested foods such as pastas, casseroles, moist tender meats, and
canned cooked fruits and veggies; includes foods that are easy to chew and simply cooked.
Does NOT permit fatty, rich, and fried foods
Question: High Fiber
Answer:
Addition of fresh uncooked fruits, steamed veggies, bran, oatmeal and dried fruits; includes
sufficient amounts of ingestible carbohydrates to relieve constipation, increase GI motility, and
increase stool weight
Question: Regular Diet
Answer:
NO dietary restrictions
Question: Restricted Fluids
Answer:
required in severe heart failure or kidney failure
Question: Sodium Restriction
Answer:
-Allows low levels of sodium and may include a 4g (no added salt), 2g (moderate), 1g
(strict), or 500mg (very strict)
-ordered for pt's with heart failure, renal failure, cirrhosis, hypertension
Question: Fat modified
Answer:
-low total and saturated fat and low cholesterol intake limited to < 300mg daily, and fat
intake 30% to 35%
-eliminates/reduces fatty foods for hypercholesterolemia, malabsorption disorders,
diarrhea
Question: Diabetic
Answer:
allows for patients to select amount of food from basic food groups
,Question: What are the risk factors for nutritional problems?
Answer:
-Clear/Full-liquid diets for more than 3 days without or with inappropriate/insufficient
nutrient supplementation.
-IV feeding (dextrose or saline) or NPO for more than 3 days without supplementation.
-Low intakes of prescribed diet/tube feedings.
-Weight 20% above or 10% below desirable body weight (accounting for edema).
-Pregnancy weight gain deviating from normal patterns.
-Diagnoses that increase nutritional needs, decrease nutrient intake, or both: Cancer,
malabsorption, diarrhea, hyperthyroidism, excessive- inflammation, postoperative status,
hemorrhage, infected/draining wounds, burns, infection, major trauma.
-Chronic use of drugs (especially alcohol).
-Alterations in chewing, swallowing, appetite, taste, and smell.
-Body temperature consistently above 37° C (98.6° F) for more than 2 days.
-Hemocrit : <43% in men, <37% in women.
-Hemaglobin: <14 g/dL in men, <12 g/dL in women.
-Absolute decrease in lymphocyte count ( <1500 cells/mm3).
-Elevated (>250 mg/dL)/Decreased ( <130 mg/dL ) total plasma cholesterol.
-Serum albumin <3 g/dL in patients without renal or liver disease, generalized dermatitis,
overhydration.
, Question: How to assist with feeding patients
Answer:
1. Prepare patient's room for mealtime.
a. Perform hand hygiene. Clear over-bed table.
b. Help patient to comfortable sitting position in
chair or place bed in high-Fowler's position. If patient is unable to sit, turn him or her on side
with head of bed elevated.
2. Prepare patient for meal.
a. Help patient with pain relief and elimination
needs and help him or her perform hand hygiene before meals.
b. Help patient put in dentures and put on
eyeglasses or insert contact lenses if used.
3. Ask in which order patient would like to eat his or her meal. Ask about desired
seasonings. Help patient to cut food in bite size pieces if unable to do independently.
4. Use adaptive eating and drinking aids as needed according to your assessment
(e.g.,two-handled cup with lid, plate with plate guard, utensils with splints, utensils with
enlarged handles)
5. Identify food placement for disoriented, visually impaired, or easily fatigued patients
by locating on plate as if plate were a clock.
6. Feed patient in manner that facilitates chewing and swallowing.
a. Older adult: Feed small amounts at a time, observing biting, chewing, swallowing, and
fatigue between bites; be sure that patient has swallowed food.
7.Watch patient successfully swallow first few bites of food and drink. If the patient is able
to do so on there on stop here and return back to the room 15-20 minutes later. If patient is at
risk to aspirate then stay at bedside.
Question: What should you do if you are feeding your patient and they
begin to aspirate?
Answer:
STOP FEEDING IMMEDIATELY and suction their airway
Answers | Latest Update
Question: Know the types of therapeutic diets
Answer:
-clear diet
-full liquid
-pureed
-mechanical/dental soft
-soft/low residue; low fiber
-high fiber
-regular
Question: Clear Liquid Diet
Answer:
Foods that are clear and liquid at room or body temperature that leave little residue and are
easily absorbed; commonly ordered for short-term use (24 to 48 hours) after surgery, before
diagnostic tests, and after episodes of diarrhea and vomiting. Examples: water, apple/cranberry
juice, gelatin, popsicles
Question: Full Liquid Diet
Answer:
Includes foods on clear-liquid diet plus addition of smooth-textured dairy products like milk
and ice cream, strained soups, custard, refined cooked cereals, vegetable juice, and pureed
vegetables; commonly ordered before or after surgery for patients who are acutely ill from
infection or for patients who cannot chew or tolerate solid foods.
Question: Pureed
Answer:
Includes foods on clear- and full-liquid diet plus easily swallowed foods that do not require
chewing (scrambled eggs, pureed meats, vegetables and fruits, mashed potatoes); ordered for
patients with head and neck abnormalities or who have had oral surgery; can be modified for
low sodium, fat, or calorie count.
Question: Mechanical/ Dental Soft
Answer:
Consists of all previous diets plus addition of lightly seasoned ground or finely diced meats,
flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light breads, cooked vegetables,
cooked or canned fruits, peanut butter; AVOID tough meats, nuts, bacon, and fruits with tough
skin or membranes
,Question: Soft/ low residue; low fiber
Answer:
Addition of low fiber, easily digested foods such as pastas, casseroles, moist tender meats, and
canned cooked fruits and veggies; includes foods that are easy to chew and simply cooked.
Does NOT permit fatty, rich, and fried foods
Question: High Fiber
Answer:
Addition of fresh uncooked fruits, steamed veggies, bran, oatmeal and dried fruits; includes
sufficient amounts of ingestible carbohydrates to relieve constipation, increase GI motility, and
increase stool weight
Question: Regular Diet
Answer:
NO dietary restrictions
Question: Restricted Fluids
Answer:
required in severe heart failure or kidney failure
Question: Sodium Restriction
Answer:
-Allows low levels of sodium and may include a 4g (no added salt), 2g (moderate), 1g
(strict), or 500mg (very strict)
-ordered for pt's with heart failure, renal failure, cirrhosis, hypertension
Question: Fat modified
Answer:
-low total and saturated fat and low cholesterol intake limited to < 300mg daily, and fat
intake 30% to 35%
-eliminates/reduces fatty foods for hypercholesterolemia, malabsorption disorders,
diarrhea
Question: Diabetic
Answer:
allows for patients to select amount of food from basic food groups
,Question: What are the risk factors for nutritional problems?
Answer:
-Clear/Full-liquid diets for more than 3 days without or with inappropriate/insufficient
nutrient supplementation.
-IV feeding (dextrose or saline) or NPO for more than 3 days without supplementation.
-Low intakes of prescribed diet/tube feedings.
-Weight 20% above or 10% below desirable body weight (accounting for edema).
-Pregnancy weight gain deviating from normal patterns.
-Diagnoses that increase nutritional needs, decrease nutrient intake, or both: Cancer,
malabsorption, diarrhea, hyperthyroidism, excessive- inflammation, postoperative status,
hemorrhage, infected/draining wounds, burns, infection, major trauma.
-Chronic use of drugs (especially alcohol).
-Alterations in chewing, swallowing, appetite, taste, and smell.
-Body temperature consistently above 37° C (98.6° F) for more than 2 days.
-Hemocrit : <43% in men, <37% in women.
-Hemaglobin: <14 g/dL in men, <12 g/dL in women.
-Absolute decrease in lymphocyte count ( <1500 cells/mm3).
-Elevated (>250 mg/dL)/Decreased ( <130 mg/dL ) total plasma cholesterol.
-Serum albumin <3 g/dL in patients without renal or liver disease, generalized dermatitis,
overhydration.
, Question: How to assist with feeding patients
Answer:
1. Prepare patient's room for mealtime.
a. Perform hand hygiene. Clear over-bed table.
b. Help patient to comfortable sitting position in
chair or place bed in high-Fowler's position. If patient is unable to sit, turn him or her on side
with head of bed elevated.
2. Prepare patient for meal.
a. Help patient with pain relief and elimination
needs and help him or her perform hand hygiene before meals.
b. Help patient put in dentures and put on
eyeglasses or insert contact lenses if used.
3. Ask in which order patient would like to eat his or her meal. Ask about desired
seasonings. Help patient to cut food in bite size pieces if unable to do independently.
4. Use adaptive eating and drinking aids as needed according to your assessment
(e.g.,two-handled cup with lid, plate with plate guard, utensils with splints, utensils with
enlarged handles)
5. Identify food placement for disoriented, visually impaired, or easily fatigued patients
by locating on plate as if plate were a clock.
6. Feed patient in manner that facilitates chewing and swallowing.
a. Older adult: Feed small amounts at a time, observing biting, chewing, swallowing, and
fatigue between bites; be sure that patient has swallowed food.
7.Watch patient successfully swallow first few bites of food and drink. If the patient is able
to do so on there on stop here and return back to the room 15-20 minutes later. If patient is at
risk to aspirate then stay at bedside.
Question: What should you do if you are feeding your patient and they
begin to aspirate?
Answer:
STOP FEEDING IMMEDIATELY and suction their airway
