GNUR 297 Final Exam Study Guide
Chapter 20 -Nutrition for Cancer and HIV/AIDs
·Summarize key principles of the AICR report on nutrition and cancer prevention;
describe strategies to implement these principles.
1. Body fatness- be as lean as possible within normal range
2. Physical Activity- be physically active as part of everyday life
3. Foods and Drinks that promote weight gain- avoid sugary drinks, limit “energy rich food”
4. Plant Foods- eat mostly foods of plant origin
5. Animal Foods- limit intake of red meat, avoid processed meat
**know these 10
·Identify MNT and dietary strategies for those undergoing cancer treatments (including
surgery, chemotherapy, and radiation) to deal with symptoms related to treatments such
as mucositis, nausea, vomiting, anorexia, and suppressed immune function.
●
,Chapter 13 - GI Disorders
·Know the techniques to feeding a patient with dysphagia
● Have them sit upright
● Hips at 90 angle
● Shoulder slightly forward
● Feet flat on floor
● Upright for at least 30 minutes after meal
● 100% supervised
● Nurses should eliminate all distractions, NO TV, NO FAM
·Have a general understanding of the National Dysphagia diet for both solids and liquids**
● SOLIDS LIQUIDS
Level One (worst)- Pureed, completely Thin- most difficult for people to
smooth, this patients could have many swallow. Water, juice and coffee, require
problems including impaired lip and the most coordination
tongue coordination, no lumps
Level Two- Mechanically Altered, easily Nectar-like- Buttermilk consistency
chewable foods, no nuts, tuna salad,
chicken salad without hard stuff
Level Three-Advanced, soft diet, no hard Honey- like- need to be with a spoon, too
crunch, more fruit and veg must be thick to go thru a straw
canned. Nearly a regular diet with the
exception of very hard, crunch or sticky
foods
Spoon- thick (pudding)- hold its shape
on a spoon
●
·Define the disorder and describe the medical nutrition therapy for the following: reflux,
gastrectomy, celiac disease, IBD, and diverticulosis
Reflux** ● Eat small frequent meals,
● avoid high fat meals,
● avoid chocolate, alcohol, caffeine,
carbonated beverages, citrus fruits
and juices, tomato based products,
peppermint, products,
● avoid smoking,
, ● stay upright
● avoid vigorous activity,
● avoid tight fitting clothing,
● also is patient is obese they should
try and lose weight
Gastrectomy-resection of all or part of the Make sure they have adequate kcal and
stomach macro and micro nutrients to support tissue
healing… to prevent dumping syndrome,
we have to normalize dietary intake.
● Should consume small,
● frequent meals,
● eat slowly,
● chew well,
● be aware of intolerances.
● Liquids and solids consumed
separately 30-60 minutes before and
after meals
● Watch out for lactose intolerance
● Adequate fluids still important
● Protein is the most important but also
gotta watch b12, Vit d, and iron
Celiac Disease- A permanent intolerance to ● Lifelong avoidance of gluten
gluten, found in wheat, barely and rye. ● corn , rice, beans and nuts are all
gluten free
● OATS ARE CONTROVERSIAL
IBD-Crohns and ulcerative colitis , ● Replace fluid and electrolytes lost
symptoms- food intolerances, diarrhea, through diarrhea and vomiting
fever, weight loss, anemia, growth failure, ● Make sure to meet calorie and
risk of malignancy protein needs
Crohn’s- inflammation may “skip” areas, ● Make sure iron, calcium, zinc,
affects all layers of the mucosa, ulcerations, magnesium, selenium, B vitamins, A,
abscesses, fistula, scarring may lead to D, and E
narrowing segments of bowel, strictures, ● Low residue/fiber diet might help,
obstruction small frequent meals,
Ulcerative Colitis - involves only the colon, ● maybe try pre/probiotics, and
rectal bleeding, bloody diarrhea, higher risk omega-3, glutamine and antioxidants
of cancer ● In remission, try high fiber diet
● Fiber restricted diet
Diverticulosis- Result of long term, ● Eat lots of FIBER
, low-fiber diet, pollops can form and become
inflamed.
Chapter 18 - Renal Disease
· Know the MNT for acute and chronic (end stage renal failure.) Be familiar with the
nutrient needs from table in lecture specifically kcal, protein and fluid while
understanding the relevant vitamins and minerals
● Adequate kcal and protein
○ 30-35 kcal/kg
○ 0.6-1.0 g/kg
○ Sodium: 2-3 g/day
○ Potassium: variable
○ Phosphorus: 0.8-1.2 g/day
○ Preserve lean body mass, substrates for tissue repair, optimal immune fx
● Minimize uremic toxins and electrolyte excesses
● Prevent nutritional deficiencies
● Prevent fluid overload/imbalance
· Understand how the MNT changes for an individual put on dialysis and why (refer to
the case study notes)
● Increase protein and fiber
● Decrease sodium, potassium, phosphorous intake
○ Potassium and phosphorous cannot be cleared by kidneys when in failure
● Monitor fluid intake because excess fluid can build up in the blood
Chapter 20 -Nutrition for Cancer and HIV/AIDs
·Summarize key principles of the AICR report on nutrition and cancer prevention;
describe strategies to implement these principles.
1. Body fatness- be as lean as possible within normal range
2. Physical Activity- be physically active as part of everyday life
3. Foods and Drinks that promote weight gain- avoid sugary drinks, limit “energy rich food”
4. Plant Foods- eat mostly foods of plant origin
5. Animal Foods- limit intake of red meat, avoid processed meat
**know these 10
·Identify MNT and dietary strategies for those undergoing cancer treatments (including
surgery, chemotherapy, and radiation) to deal with symptoms related to treatments such
as mucositis, nausea, vomiting, anorexia, and suppressed immune function.
●
,Chapter 13 - GI Disorders
·Know the techniques to feeding a patient with dysphagia
● Have them sit upright
● Hips at 90 angle
● Shoulder slightly forward
● Feet flat on floor
● Upright for at least 30 minutes after meal
● 100% supervised
● Nurses should eliminate all distractions, NO TV, NO FAM
·Have a general understanding of the National Dysphagia diet for both solids and liquids**
● SOLIDS LIQUIDS
Level One (worst)- Pureed, completely Thin- most difficult for people to
smooth, this patients could have many swallow. Water, juice and coffee, require
problems including impaired lip and the most coordination
tongue coordination, no lumps
Level Two- Mechanically Altered, easily Nectar-like- Buttermilk consistency
chewable foods, no nuts, tuna salad,
chicken salad without hard stuff
Level Three-Advanced, soft diet, no hard Honey- like- need to be with a spoon, too
crunch, more fruit and veg must be thick to go thru a straw
canned. Nearly a regular diet with the
exception of very hard, crunch or sticky
foods
Spoon- thick (pudding)- hold its shape
on a spoon
●
·Define the disorder and describe the medical nutrition therapy for the following: reflux,
gastrectomy, celiac disease, IBD, and diverticulosis
Reflux** ● Eat small frequent meals,
● avoid high fat meals,
● avoid chocolate, alcohol, caffeine,
carbonated beverages, citrus fruits
and juices, tomato based products,
peppermint, products,
● avoid smoking,
, ● stay upright
● avoid vigorous activity,
● avoid tight fitting clothing,
● also is patient is obese they should
try and lose weight
Gastrectomy-resection of all or part of the Make sure they have adequate kcal and
stomach macro and micro nutrients to support tissue
healing… to prevent dumping syndrome,
we have to normalize dietary intake.
● Should consume small,
● frequent meals,
● eat slowly,
● chew well,
● be aware of intolerances.
● Liquids and solids consumed
separately 30-60 minutes before and
after meals
● Watch out for lactose intolerance
● Adequate fluids still important
● Protein is the most important but also
gotta watch b12, Vit d, and iron
Celiac Disease- A permanent intolerance to ● Lifelong avoidance of gluten
gluten, found in wheat, barely and rye. ● corn , rice, beans and nuts are all
gluten free
● OATS ARE CONTROVERSIAL
IBD-Crohns and ulcerative colitis , ● Replace fluid and electrolytes lost
symptoms- food intolerances, diarrhea, through diarrhea and vomiting
fever, weight loss, anemia, growth failure, ● Make sure to meet calorie and
risk of malignancy protein needs
Crohn’s- inflammation may “skip” areas, ● Make sure iron, calcium, zinc,
affects all layers of the mucosa, ulcerations, magnesium, selenium, B vitamins, A,
abscesses, fistula, scarring may lead to D, and E
narrowing segments of bowel, strictures, ● Low residue/fiber diet might help,
obstruction small frequent meals,
Ulcerative Colitis - involves only the colon, ● maybe try pre/probiotics, and
rectal bleeding, bloody diarrhea, higher risk omega-3, glutamine and antioxidants
of cancer ● In remission, try high fiber diet
● Fiber restricted diet
Diverticulosis- Result of long term, ● Eat lots of FIBER
, low-fiber diet, pollops can form and become
inflamed.
Chapter 18 - Renal Disease
· Know the MNT for acute and chronic (end stage renal failure.) Be familiar with the
nutrient needs from table in lecture specifically kcal, protein and fluid while
understanding the relevant vitamins and minerals
● Adequate kcal and protein
○ 30-35 kcal/kg
○ 0.6-1.0 g/kg
○ Sodium: 2-3 g/day
○ Potassium: variable
○ Phosphorus: 0.8-1.2 g/day
○ Preserve lean body mass, substrates for tissue repair, optimal immune fx
● Minimize uremic toxins and electrolyte excesses
● Prevent nutritional deficiencies
● Prevent fluid overload/imbalance
· Understand how the MNT changes for an individual put on dialysis and why (refer to
the case study notes)
● Increase protein and fiber
● Decrease sodium, potassium, phosphorous intake
○ Potassium and phosphorous cannot be cleared by kidneys when in failure
● Monitor fluid intake because excess fluid can build up in the blood
