Fundamentals of Nursing - Ati Nutrition

ATI: Inclusion, Equity and Diversity certified medical interpreter A professional who can translate one language to another for communication purposes within the medical field. cultural competence Being able to incorporate effective nursing care with emic and etic knowledge including appreciating, accepting, and respecting all individual s cultural influences, beliefs, customs, and values. cultural health assessments Assessments that can be conducted to gather information regarding the client's culture and how it can affect their health. culture The learned, shared, and transmitted values, beliefs, norms, and lifeways of a particular group that guides their thinking, decisions, and actions in patterned ways. emic knowledge An insider's viewpoint of a culture. etic knowledge An outsider's viewpoint of a culture. health disparities Preventable differences in incidence and prevalence of disease, injury, or violence among populations, based on race, ethnicity, gender, gender identity, LGBT, age, or socioeconomic status. health equality The distribution of the same resources, including opportunities, to all individuals within a population. health equity Valuing all individuals equally and removing obstacles to optimal health and health care across different populations. Leininger’s Sunrise Enabler A visual portrayal of elements within the theory to assist nurses and other health care providers to provide culturally congruent care that works together to enhance the health and well-being of all clients at all stages of life. marginalized sexual groups Clients who identify as lesbian, gay, or bisexual, and can also include those clients who are questioning their sexual orientation or sex identity. transgender Clients who have a gender identity that differs from the sex they were assigned at birth. vulnerable populations Groups of people who are at higher risk for poor health outcomes resulting from barriers to social, economic, and environmental resources including limitations due to illness or disability. ATI: Hygiene alcohol-based hand sanitizer A solution that can often be used in place of soap and water that contains 60% alcohol. complete bed bath Bathing a client who remains in the bed, usually required for those clients who are unable to ambulate to the bathroom and bathe themselves. dermis The layer under the epidermis that is composed mainly of connective tissue and provides strength and flexibility of the skin. diaper dermatitis A condition in which the skin becomes inflamed in response to various substances such as urine, feces, fungal and bacterial infections, and allergic reaction to substances in the diaper. enamel First line of defense, a coating that protects the teeth from plaque and pathogens. gingivitis An inflammation of the gums caused by plaque that forms on the teeth from poor oral hygiene habits. health care–associated infections (HAIs) Infections that are acquired in a health care facility (ex. hospital, nursing home, ambulatory care facility). health promotion The process of enabling people to increase control over and improvement of all aspects of their general health. hemiplegia Paralysis that affects one side of the body. hygiene Actions the client takes and health practices the client engages in that decrease the spread or transmission of pathogens, thereby decreasing the risk of illness. hypodermis Also known as the subcutaneous layer, is beneath the dermis and separates the dermis from the underlying organs; acts as a cushion from any physical trauma; insulates as it serves as fat storage. mucous membranes Act as a physical barrier blocking pathogens from invading the body. noncomedogenic Solutions that can hinder the clogging of pores. perineal care Cleaning the perineum, the area located between the tail bone and pubic arch. skin folds Areas of excessive skin that fold onto themselves creating folds. tooth decay Permanent damage to the teeth caused by inadequate oral hygiene. ATI: NUTRITION 24-hour recall Assessment tool used to help a client recall what they have eaten over the last 24 hours. added sugars Sugars added to food that aren't naturally occurring. antioxidants Substances, commonly found in plant-based foods, that protect the cells against free radicals. anus External opening of the rectum where feces is removed from the body. aspiration When solids or liquids enter the lungs during inhalation. assistive devices Equipment or tools that help a client perform daily tasks easier. blood glucose Provides energy to the cells in the body, primary sugar in the body that is made from foods eaten. calorie density The number of calories a food contains related to its volume or weight. calories The energy that is stored in food and used for processes of the body such as walking, breathing, and running. carbohydrates Macronutrient that provides the body's cells, organs, and tissues with the energy they need to function. clear liquid diet Diet consisting of only liquids that are clear and offers little daily calories and nutrients. digestion When the body breaks down food into simple substances that can be used as nutrients or excreted as waste dysphagia Difficulty swallowing. enteral nutrition Nutritional intake through the GI tract, including the mouth or a GI tube. esophagus Organ responsible for moving food from the mouth to the stomach fasting blood glucose Blood sugar level taken after a person has not eaten or drank anything for a least 8 hours. fat-soluble vitamins Vitamins that do not dissolve in water but instead are dissolved in fats. fats Essential nutrient that help the body absorb vitamins while providing energy. food frequency questionnaire Tool used to determine a client's typical food consumption based on a list of foods. full liquid diet Diet of liquids, foods that are considered liquids, and foods that turn into liquids at room temperature. gallbladder Stores bile and then releases it when the body needs it. gastrostomy tube (G-tube) Delivers nutrition to a client via a tube in the stomach. glycemic index A carbohydrate-containing food's ability to increase the body's blood glucose level. heart-healthy diet Promotes cardiovascular health through controlling portion, eating a varied diet, and watching sodium intake. hypoglycemia A blood glucose level below the expected reference range. laparoscopic technique Procedure where small incisions are made on the abdomen and a tiny telescope is used to place a g-tube. large intestine Removes electrolytes and water from food while turning it into waste. liver Removes toxins from the blood and produces bile, which breaks down carbohydrates, proteins, and fats macronutrients Building blocks of a diet, which include carbohydrates, fat, and protein. micronutrients Vitamins and minerals which are consumed in small amounts and required for optimal growth, development, and body function. minerals Noncarbon, inorganic nutrients that promote health and support optimal functioning of the body. nasogastric (NG) tube Thin plastic tube placed via the nostril, down the esophagus and into the stomach. nasojejunal (NJ) tube Thin, soft tube placed in a nostril with the tip located in the jejunum. net carbs The amount of carbs counted toward consumption after taking away the amount of fiber and sugar alcohols in a food. NPO Abbreviation meaning nothing by mouth. omega-3 fatty acids Found in a number of foods, mainly fish. Fish oil supplements are the most common nonvitamin/nonmineral natural product taken by adults and children. open surgery technique Technique used to place a G-tube when laparoscopic is not an option; open surgery allowing the surgeon to complete other procedures if indicated. overt aspiration Aspiration causing symptoms such as coughing or trouble breathing. pancreas Aides in the metabolism of sugar by producing insulin. parenteral nutrition Nutritional intake through the veins, given when a client's GI system does not function. partial parenteral nutrition Supplies a client with part of their nutritional requirements allowing for supplemental oral intake. percent daily value (%DV) The percentage of the recommended daily value for each individual nutrient in a single serving of food. peristalsis Involuntary muscle contractions that occur throughout the digestive system that move food along the pathway to be digested. protein Building blocks of the body that provide amino acids that the body needs to build and repair muscle pureed diet Diet of foods that do not require chewing. rectum Storage area for feces at the end of the large intestine. regular diet A healthy, varied diet with foods from all food groups. renal diet Diet for individuals with kidney disease that limits intake of sodium, potassium, and phosphorus. serving size The number of servings in a package of food. silent aspiration Aspiration with no obvious symptoms. small intestine Where food is broken down and the majority of the nutrients are absorbed soft diet Diet containing foods that are soft, easy to digest, low in fiber, and easy to swallow without difficulty. stomach Organ that holds food and uses acids and enzymes to digest food. thickened liquids Liquids that are thickened using powder or gel to help prevent aspiration for those with dysphagia. total parenteral nutrition Intravenous liquid nutrition that makes up all of a client's nutritional intake. total sugars Sugars that occur naturally in foods. trace minerals Needed in small amounts to help with different body functions. vitamins Carbon-based organic micronutrients that promote health and support optimal functioning of the body. warfarin Medicine that thins the blood to prevent blood clots. water An essential nutrient that makes up more than half of the body weight and is required by systems in the body to function properly. water-soluble vitamins Vitamins that are carried to the tissues of the body but are not stored in the body. ATI: Tissue Integrity