RNSG 1105 COMPREHENSIVE QUESTIONS AND
ANSWERS SET A+
✔✔What is the highest priority when preparing a patient to eat? - ✔✔assess swallow
reflex
✔✔Strategies used to assist with eating - ✔✔1. assess tray for completeness, correct
diet, order changes
2. wash hands before serving and handling food
3. sit in chair next to patient
4. allow patient to eat in order and speed of choice, and the amount requested
5. do not hurry patient
6. cut food into bite-sized pieces
✔✔Safety Precautions for feeding patients - ✔✔Check the patient's swallowing and gag
reflex first
Check temperatures of foods - do not burn patient
Feed the patient in an upright position
Do not feed patient who is asleep, unresponsive, choking, unable to swallow
✔✔Aspiration Precautions - ✔✔assess the patient for increased risk of aspiration
elevate head of bed or sit up in chair
add thickener to thin liquids to create consistency of honey
Provide smaller bites; place on strong side of mouth
Feed slowly, allow patient to chew thoroughly and swallow before taking another bite
Have patient sit up for 30-60 minutes after meal
✔✔Clear liquid diet - ✔✔contains liquids that are clear without pulp or dairy products
that can be poured at room temperature; easily digested and leave no undigested
residue in the intestinal tract
Most often used after surgery, or with patients with diarrhea or vomiting
✔✔Full liquid diet - ✔✔made up of only fluids and foods that are normally liquid and
foods that turn to liquid when they are at room temperature
, ✔✔Soft Diet - ✔✔used as a transition to the regular diet or for those who have difficulty
eating; designed to be chewed and provide minimal fiber
✔✔Mechanical soft diet - ✔✔food is chopped, ground, or pureed for those with difficulty
chewing/poor teeth
✔✔Who is at risk for fluid and electrolyte imbalances? - ✔✔Dependent on others to
meet their nutritional needs
Pre and post operative patients
NPO for diagnostic test, nausea, vomiting, chronic diseases, aspiration risk
Severe trauma, burns
Patients taking diuretics
Special drainages or NG suction
✔✔1 cup - ✔✔8 oz., 240 mL
✔✔1 oz. - ✔✔30 mL
✔✔Equipment to Measure I&O - ✔✔worksheet
graphic record
graduated glass or cup
bedpan or urinal
urine collection devices
non-sterile gloves
sign at the bedside indicating patient is on I&O
✔✔Intake items that are measurable - ✔✔oral fluids, ice chips, foods that become liquid
at room temp, tube feedings, parenteral fluids, GU irrigant
✔✔Output items that are measurable - ✔✔voiding, catheter, incontinence, weighed
(diapers), vomit and liquid feces, tube drainage, wound drainage
✔✔Top causes for error in measuring I&O - ✔✔1. Poor communication among staff
2. failure to explain to family the importance of measurement
3. failure to explain to the patient the importance of measurement
4. guessing of measurements instead of actually measuring
5. failure to record volumes at the time they are observed
6. failure to measure fluids used in irrigations
7. failure to estimate losses from perspiration, wound drainage, incontinence
8. failure to designate the specific volume of glasses, cups and bowels utilized
✔✔Guidelines for Weighing - ✔✔1. pt weighed at same time each day using the same
equipment and with same clothing
2. pt weighed in early am
ANSWERS SET A+
✔✔What is the highest priority when preparing a patient to eat? - ✔✔assess swallow
reflex
✔✔Strategies used to assist with eating - ✔✔1. assess tray for completeness, correct
diet, order changes
2. wash hands before serving and handling food
3. sit in chair next to patient
4. allow patient to eat in order and speed of choice, and the amount requested
5. do not hurry patient
6. cut food into bite-sized pieces
✔✔Safety Precautions for feeding patients - ✔✔Check the patient's swallowing and gag
reflex first
Check temperatures of foods - do not burn patient
Feed the patient in an upright position
Do not feed patient who is asleep, unresponsive, choking, unable to swallow
✔✔Aspiration Precautions - ✔✔assess the patient for increased risk of aspiration
elevate head of bed or sit up in chair
add thickener to thin liquids to create consistency of honey
Provide smaller bites; place on strong side of mouth
Feed slowly, allow patient to chew thoroughly and swallow before taking another bite
Have patient sit up for 30-60 minutes after meal
✔✔Clear liquid diet - ✔✔contains liquids that are clear without pulp or dairy products
that can be poured at room temperature; easily digested and leave no undigested
residue in the intestinal tract
Most often used after surgery, or with patients with diarrhea or vomiting
✔✔Full liquid diet - ✔✔made up of only fluids and foods that are normally liquid and
foods that turn to liquid when they are at room temperature
, ✔✔Soft Diet - ✔✔used as a transition to the regular diet or for those who have difficulty
eating; designed to be chewed and provide minimal fiber
✔✔Mechanical soft diet - ✔✔food is chopped, ground, or pureed for those with difficulty
chewing/poor teeth
✔✔Who is at risk for fluid and electrolyte imbalances? - ✔✔Dependent on others to
meet their nutritional needs
Pre and post operative patients
NPO for diagnostic test, nausea, vomiting, chronic diseases, aspiration risk
Severe trauma, burns
Patients taking diuretics
Special drainages or NG suction
✔✔1 cup - ✔✔8 oz., 240 mL
✔✔1 oz. - ✔✔30 mL
✔✔Equipment to Measure I&O - ✔✔worksheet
graphic record
graduated glass or cup
bedpan or urinal
urine collection devices
non-sterile gloves
sign at the bedside indicating patient is on I&O
✔✔Intake items that are measurable - ✔✔oral fluids, ice chips, foods that become liquid
at room temp, tube feedings, parenteral fluids, GU irrigant
✔✔Output items that are measurable - ✔✔voiding, catheter, incontinence, weighed
(diapers), vomit and liquid feces, tube drainage, wound drainage
✔✔Top causes for error in measuring I&O - ✔✔1. Poor communication among staff
2. failure to explain to family the importance of measurement
3. failure to explain to the patient the importance of measurement
4. guessing of measurements instead of actually measuring
5. failure to record volumes at the time they are observed
6. failure to measure fluids used in irrigations
7. failure to estimate losses from perspiration, wound drainage, incontinence
8. failure to designate the specific volume of glasses, cups and bowels utilized
✔✔Guidelines for Weighing - ✔✔1. pt weighed at same time each day using the same
equipment and with same clothing
2. pt weighed in early am
