NUR 155
EXAM 2
VISUAL MASTER STUDY GUIDE
Units 3–5 | Nutrition | Fluids & Electrolytes | Elimination
ONLY from course resources uploaded in this chat
COLOR KEY
Purple = Must Know | Red = Safety/Priority | Blue = Assessment | Green = Nursing Action | Yellow = Exam Trap
How to Study This
Study one color block at a time, then cover it and recall it without looking.
Explain each flow diagram aloud as if teaching another student.
For every finding ask: What does it mean? What is the priority? What outcome proves care worked?
Use the case-study connections to practice clinical judgment, not just memorization.
, UNIT 3 | NUTRITION
MUST KNOW
Nutrition assessment, special diets, swallowing safety, nutrition support, and nursing-process application.
Nutrition Assessment
History: dietary intake, habits, weight changes, appetite, preferences, culture, allergies/intolerances, and barriers.
24-hour recall is memory-dependent. A 3–5 day food diary is more detailed and includes a weekend day.
Anthropometrics: height, weight, BMI, waist-to-hip ratio, waist circumference.
Malnutrition clues in uploaded notes: dry/rough skin, pallor, bruising, petechiae, poor turgor/wound healing, thin/dry/brittle
hair.
Gagging or choking with intake points to impaired swallowing and aspiration risk.
Special Diets
Diet Used For Key Detail
Clear liquid GI problems; perioperative/diagnostic use Short-term; clear broth, gelatin, clear juice
without pulp
Full liquid GI disturbance, dental work, cannot tolerate Foods that are or become liquid at room
solids temperature
Pureed Cannot safely chew/swallow solids Blended foods
Mechanical soft Difficulty chewing Ground meats, soft-cooked foods
Thickened liquids Dysphagia / aspiration risk Liquids thickened to safer consistency
Diabetic Diabetes Carbohydrate/calorie control
Cardiac Heart disease, HTN, high cholesterol Low sodium / low cholesterol emphasis
Renal Kidney disease Restricts potassium, sodium, protein,
phosphorus
Nutrition Support
Route Big Idea Nursing Focus
Oral Preferred when safe Diet consistency, intake, feeding help,
swallowing safety
Enteral GI tract used Tube safety, positioning/aspiration prevention,
tolerance
TPN / parenteral GI tract bypassed Infusion/line safety and glucose monitoring as
emphasized in course guide
EXAM TRAP
Match the diet to swallowing ability, disease process, and ordered restriction. Do not pick an answer simply because it sounds
generally healthy.
EXAM 2
VISUAL MASTER STUDY GUIDE
Units 3–5 | Nutrition | Fluids & Electrolytes | Elimination
ONLY from course resources uploaded in this chat
COLOR KEY
Purple = Must Know | Red = Safety/Priority | Blue = Assessment | Green = Nursing Action | Yellow = Exam Trap
How to Study This
Study one color block at a time, then cover it and recall it without looking.
Explain each flow diagram aloud as if teaching another student.
For every finding ask: What does it mean? What is the priority? What outcome proves care worked?
Use the case-study connections to practice clinical judgment, not just memorization.
, UNIT 3 | NUTRITION
MUST KNOW
Nutrition assessment, special diets, swallowing safety, nutrition support, and nursing-process application.
Nutrition Assessment
History: dietary intake, habits, weight changes, appetite, preferences, culture, allergies/intolerances, and barriers.
24-hour recall is memory-dependent. A 3–5 day food diary is more detailed and includes a weekend day.
Anthropometrics: height, weight, BMI, waist-to-hip ratio, waist circumference.
Malnutrition clues in uploaded notes: dry/rough skin, pallor, bruising, petechiae, poor turgor/wound healing, thin/dry/brittle
hair.
Gagging or choking with intake points to impaired swallowing and aspiration risk.
Special Diets
Diet Used For Key Detail
Clear liquid GI problems; perioperative/diagnostic use Short-term; clear broth, gelatin, clear juice
without pulp
Full liquid GI disturbance, dental work, cannot tolerate Foods that are or become liquid at room
solids temperature
Pureed Cannot safely chew/swallow solids Blended foods
Mechanical soft Difficulty chewing Ground meats, soft-cooked foods
Thickened liquids Dysphagia / aspiration risk Liquids thickened to safer consistency
Diabetic Diabetes Carbohydrate/calorie control
Cardiac Heart disease, HTN, high cholesterol Low sodium / low cholesterol emphasis
Renal Kidney disease Restricts potassium, sodium, protein,
phosphorus
Nutrition Support
Route Big Idea Nursing Focus
Oral Preferred when safe Diet consistency, intake, feeding help,
swallowing safety
Enteral GI tract used Tube safety, positioning/aspiration prevention,
tolerance
TPN / parenteral GI tract bypassed Infusion/line safety and glucose monitoring as
emphasized in course guide
EXAM TRAP
Match the diet to swallowing ability, disease process, and ordered restriction. Do not pick an answer simply because it sounds
generally healthy.
