NUR 215 Exam 3: Modules 7-10 Latest Update Graded A+

NUR 215 Exam 3: Modules 7-10 Latest Update Graded A+ Full Liquid Diet clear liquids plus liquid dairy products, all juices, pureed vegetables transition to soft diet, acute gastritis Mechanical Soft Diet clear and full liquids plus diced or ground foods Soft/Low-Residue Diet foods that are low in fiber and easy to digest (dairy products, eggs, ripe bananas) transition from FL to reg diet High Fiber Diet whole grains, raw and dried fruits Pureed Diet foods have been blenderized to liquid form oral/facial surgery, chewing difficulty Therapeutic Diet a special food plan ordered by a physician to help treat a disease chewing difficulties, no teeth, dysphagia Diabetic Diet balanced intake of protein, fats, and carbohydrates of about 1,800 calories Dysphasia Diet pureed food and thickened liquids Regular Diet no restrictions Enteral Formulas: Standard (polymeric) milk-based, blenderized foods only for clients that can absorb whole nutrients Gastrostomy or Jejunostomy therapy duration longer than 4 weeks; Inserted surgically Percutaneous Endoscopic Gastrostomy or Jejunostomy therapy duration longer than 6 weeks , inserted endoscopically Intermittent Feeding 60mL syringe---formula instilled via gravity until done followed with 60-100mL tap water Continuous Drip Feeding monitor glucose every 6hrs until the client tolerates the maximum administration rate for 24hr The nurse is preparing to insert an NG tube on a client for stomach decompression. When determining the length of the tube to be inserted, what anatomical locations should the nurse use for measurement? (Select all that apply.) A. Tip of nose B. Abdomen C. Clavicle D. Earlobe E. Xyphoid process A,D,E Carbohydrates Function provide most of the body's energy and fiber Carbohydrates Sources: vegetables, rice, bread, pasta, cereals, fruits Fat Function provide energy and vitamins Protein Function contribute to the growth, maintenance, and repair the body tissues Protein Sources: meat, paltry, fish, eggs, and milk products Lipids Sources: fats, oils, waxes Vitamin Function