| A | B |
|---|
| NUTRITION | The process of providing or obtaining the food necessary for health and growth. |
| WHAT ARE PHYSICAL CONDITIONS THAT CAN AFFECT EATING HABITS? | DIGESTIVE PROBLEMS, MEDICATION, LOSS OF TEETH OR POORLY FITTED DENTURES, REDUCED SENSE OF TASTE, DIFFICULTY SWALLOWING, INABILITY TO EAT WITHOUT ASSISTANCE, AND BEING EMOTIONALLY UPSET |
| THERAPEUTIC | Of or relating to the healing of disease. |
| DIETICIAN | An expert on diet and nutrition. |
| ASPIRATION | Inhalation of some foreign material into the lungs |
| DYSPHAGIA | Difficulty or discomfort in swallowing, as a symptom of disease. |
| WHY IS GOOD NUTRITION IMPORTANT? | GOOD NUTRITION MAINTAINS HEALTH AND BODY FUNCTIONS AND INCREASES THE ABILITY TO FIGHT INFECTIONS |
| WHAT ARE THE RESULTS OF UNMET NUTRITIONAL NEEDS? | A LACK OF ENERGY, LACK OF INTEREST, IRRITABILITY, FEAR, ANXIETY, AND LOSS OF APPETITE |
| WHY DO ELDERLY PEOPLE REQUIRE LESS CALORIES? | THEY ARE LESS ACTIVE |
| MAINTAINING A HEALTHY WEIGHT DECREASES? | THE RISK OF HIGH BLOOD PRESSURE, HEART DISEASE, STROKE, CERTAIN CANCERS, AND DIABETES |
| WHAT IS THE EMPHASIS OF MY PLATE INTRODUCED IN 2011 BY THE GOVERNMENT? | THE EMPHASIS IN ON HEALTHY CHOICES AND CALORIES LEVELS BASED ON AGE, GENDER, AND PHYSICAL ACTIVITY |
| WHAT KIND OF FOOD SHOULD PATIENTS WITH DYSPHAGIA AVOID? | ANY PUREED OR STICKY FOODS SUCH AS MASHED POTATOES |
| WHAT DO DINING WITH OTHERS PROVIDE? | AN OPPORTIUNITY TO SOCIALIZE WITH OTHERS |
| HOW MIGHT A CLIENT FEEL IF THEY ARE HELPLESS AND CAN'T FEED THEMSELVES? | IT MAY BE FRIGHTENING OR FRUSTATING TO THEM |
| WHAT CAN BE A LIFE THREATENING EMERGENCY WHILE FEEDING A CLIENT? | CHOKING |
| IF A PERSON HAS BEEN INCONTINENT, WHEN SHOULD YOU CHANGE THEIR BRIEF? | PRIOR TO EATING |
| WHEN SERVING A CLIENT HER MEAL, YOU SHOULD ___? | WASH HANDS BEFORE AND AFTER SERVING, KEEP YOUR HANDS AWAY FROM HER FACE, AND PROTECT CUTS WITH A WATER PROOF BANDAGE OR DISPOSABLE GLOVES. |
| WHAT ANGLE SHOULD THE PATIENT BE? | SITTING UP A 45-90 DEGREE ANGLE |
| WHEN FEEDING THE PATIENT YOU SHOULD POSITION YOURSELF ___? | SIT AT BESIDE AT EYE LEVEL |
| YOU SHOULD MAINTAIN THE CLIENT UPRIGHT FOR ____ MINUTES AFTER A MEAL? | 30 MINUTES AFTER A MEAL TO REDUCE THE RISK OF ASPIRATION |
| WHAT SHOULD YOU OBSERVE TO ENSURE THE PATIENT IS SWALLOWING? | THE RISE AND FALL OF THE ADAM'S APPLE |
