| A | B |
|---|
| fish, meet, dried beans, soy products, cheese | source of protein |
| nutrient essential for tissue growth and repair | protein |
| nutrient most essential for life | water |
| without this, a person can only live for a few days | water |
| help the body store energy and provide insulation, but should be limited | fats |
| add flavor to food and help absorb certain vitamins | fats |
| butter, oil and salad dressing are examples | sources of fats |
| body can not make most of these, they can only be gotten from food | vitamins |
| provide fiber | carbohydrates |
| bread, cereal, potatoes | sources of carbohydrates |
| some are fat-soluble and some are water-soluble | vitamins |
| one half to two thirds of our body weight is this nutrient | water |
| iron and calcium are examples | minerals |
| salt is restricted in this diet | low sodium |
| the food in this diet has been ground into a thick paste | pureed diet |
| diet that consists of soft or chopped up foods that are easy to chew and swallow | mechanical soft diet |
| amount of water recommended per day for most people | 64 ounces |
| occurs when the body is unable to handle the amount of fluid consumed, a symptom of this is edema of the extremities | fluid overload |
| NPO | nothing at all by mouth, not even water |
| FF | "force fluids", means to encourage the resident to drink more |
| RF | "restrict fluids", means to limit fluids to the amount recommended by the doctor, may have to remove the water pitcher from the room. |
| position the resident should be in to eat | completely upright |
| special types of equipment used to help the resident who can't use regular utensils or place settings | adaptive equipment or assistive devices |
| before serving meal trays do what? | identify the resident and make sure the meal is the right diet |
| difficulty swallowing | dysphagia |
| breathing food or drink into the lungs | aspiration |
| how to put food into a person who has a weak side | into the stronger unaffected side of the mouth |
| keeping food in the cheek and not swallowing it | pocketing |
| swelling caused by excess fluid in body tissues | edema |
| position a resident should be in during a tube feeding | sitting position with head of be at least 45 degrees up |
| how long after a tube feeding the resident should remain upright | at least 30 minutes, and longer if ordered that way. |
| how to explain to visually impaired residents where their food is | use the face of an imaginary clock |
| NCS | no concentrated sweets |
| amount of mL or cc in one ounce | 30 mL or 30 cc |
| What can I do to a tube feeding as an NA? | observe and report, keep head at right elevation, make sure tubing isn't kinked under them |
| what can I do to an IV as an NA? | observe and report, make sure the tubing isn't kinked. |
| When do I record meal intake? | as soon as possible after a meal |
| When do I record TOTAL intake and output? | at the end of every shift |
| when would dietary supplements be given? | when ordered as part of the care plan when the resident isn't eating enough |
| Vitamin D is found in this food group | dairy products |
| what can DINING ASSISTANTS do? | help feed residents who don't have swallow issues. |
| Why do we want to avoid aspiration? | it can lead to pneumonia and/or death |
| parts of the body involved in swallowing | teeth, saliva, tongue, esophagus |
| closes over the trachea during swallowing so the food goes down the esophagus and not the trachea/lungs | epiglottis |
| what does observing the plates of a resident after they are done show you? | what their food preferences are, and how much they ate and drank |
| milk, cheese and yogurt | sources of calcium |
