NR224 Final Exam Study Guide
Nutrition:
1. Define basal metabolic rate & resting energy expenditure
a. When is weight maintained, lost, and gained? (give intake versus outputs for each)
2. Describe the following (what are they, why are they important, examples of each)
a. Carbohydrates
b. Proteins
i. What are the different types of protein? (dispensable, complete)
ii. What type of nitrogen balance is essentials for healing, growth, vital organ
function, etc.? How does protein affect this nitrogen balance?
c. Fats
i. How much fat is needed in the diet to prevent deficiency of linoleic acid?
What is lineoleic acid?
ii. Triglycerides
iii. Monounsaturated fatty acids
iv. Polyunsaturated fatty acids
v. Unsaturated fatty acids
vi. Saturated fatty acids
1. What are AHA guidelines for daily saturated fat intake?
d. Water
i. Describe signs and symptoms of dehydration?
ii. How would you educate a client about dehydration?
e. Vitamins
i. Fat Soluble
ii. Water Soluble
f. Minerals
3. Describe:
a. Digestion
b. Metabolism and storage of nutrients
c. Absorption
d. Elimination
4. How is it best to assess cultural views of food preferences?
5. Describe dietary restrictions for the following:
a. Muslim
b. Christianity
c. Hinduism
d. Judaism
e. Mormons
f. Seventh-Day Adventists Church
6. What are specific nutrition requirements for an infant?
a. Should they drink water? Why?
b. What other things are avoided?
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, 7. Describe essential nutrients for a pregnant women:
a. How many extra calories does she need a day?
8. Describe factors affecting nutritional status for older adults:
9. What is anthropometry? What are examples?
a. Describe the ranges of BMI
10. What are different types of enteral tubes? When would each be utilized?
11. What are indications for enteral feedings?
a. Is there one test to diagnose malnutrition?
b. Describe clinical manifestations of malnutrition
12. Describe complications of enteral feeding:
a. How do we prevent aspiration?
13. Describe insertion of an NG tube:
14. When would an OG be placed in a patient (not in your book, from class):
15. How do we confirm placement?
a. What is the gold standard for confirming placement?
16. What do we have to do with an NG tube before we administer feedings and/or medications?
17. Describe parenteral nutrition (PN):
a. Why does the dressing change have to be sterile for CVC?
b. Whats the difference between PN that can be given peripherally versus through a CVC?
c. What are possible complications of PN?
d. What are nursing assessments you would complete for a patient on PN?
e. What if the PN bag ran dry before tapering, what’s the next step?
i. Why must it be tapered?
f. What does PN do to glucose levels?
18. Describe nutritional changes that would be essential for a patient with each of these diagnoses:
GI Disorders (Peptic Ulcer, Crohn’s/Ulcerative Colitis, Celiac, Short Bowel Syndrome,
Diverticulitis)
Diabetes
Cardiovascular
Cancer
HIV/AIDS
Medication Administration:
19. What are the different components of drug names?
a. How do generic and trade drug preparations differ?
This study source was downloaded by 100000846744270 from CourseHero.com on 05-04-2023 06:34:19 GMT -05:00
https://www.coursehero.com/file/30262192/NR224-Final-Exam-Study-Guidedocx/
Nutrition:
1. Define basal metabolic rate & resting energy expenditure
a. When is weight maintained, lost, and gained? (give intake versus outputs for each)
2. Describe the following (what are they, why are they important, examples of each)
a. Carbohydrates
b. Proteins
i. What are the different types of protein? (dispensable, complete)
ii. What type of nitrogen balance is essentials for healing, growth, vital organ
function, etc.? How does protein affect this nitrogen balance?
c. Fats
i. How much fat is needed in the diet to prevent deficiency of linoleic acid?
What is lineoleic acid?
ii. Triglycerides
iii. Monounsaturated fatty acids
iv. Polyunsaturated fatty acids
v. Unsaturated fatty acids
vi. Saturated fatty acids
1. What are AHA guidelines for daily saturated fat intake?
d. Water
i. Describe signs and symptoms of dehydration?
ii. How would you educate a client about dehydration?
e. Vitamins
i. Fat Soluble
ii. Water Soluble
f. Minerals
3. Describe:
a. Digestion
b. Metabolism and storage of nutrients
c. Absorption
d. Elimination
4. How is it best to assess cultural views of food preferences?
5. Describe dietary restrictions for the following:
a. Muslim
b. Christianity
c. Hinduism
d. Judaism
e. Mormons
f. Seventh-Day Adventists Church
6. What are specific nutrition requirements for an infant?
a. Should they drink water? Why?
b. What other things are avoided?
This study source was downloaded by 100000846744270 from CourseHero.com on 05-04-2023 06:34:19 GMT -05:00
https://www.coursehero.com/file/30262192/NR224-Final-Exam-Study-Guidedocx/
, 7. Describe essential nutrients for a pregnant women:
a. How many extra calories does she need a day?
8. Describe factors affecting nutritional status for older adults:
9. What is anthropometry? What are examples?
a. Describe the ranges of BMI
10. What are different types of enteral tubes? When would each be utilized?
11. What are indications for enteral feedings?
a. Is there one test to diagnose malnutrition?
b. Describe clinical manifestations of malnutrition
12. Describe complications of enteral feeding:
a. How do we prevent aspiration?
13. Describe insertion of an NG tube:
14. When would an OG be placed in a patient (not in your book, from class):
15. How do we confirm placement?
a. What is the gold standard for confirming placement?
16. What do we have to do with an NG tube before we administer feedings and/or medications?
17. Describe parenteral nutrition (PN):
a. Why does the dressing change have to be sterile for CVC?
b. Whats the difference between PN that can be given peripherally versus through a CVC?
c. What are possible complications of PN?
d. What are nursing assessments you would complete for a patient on PN?
e. What if the PN bag ran dry before tapering, what’s the next step?
i. Why must it be tapered?
f. What does PN do to glucose levels?
18. Describe nutritional changes that would be essential for a patient with each of these diagnoses:
GI Disorders (Peptic Ulcer, Crohn’s/Ulcerative Colitis, Celiac, Short Bowel Syndrome,
Diverticulitis)
Diabetes
Cardiovascular
Cancer
HIV/AIDS
Medication Administration:
19. What are the different components of drug names?
a. How do generic and trade drug preparations differ?
This study source was downloaded by 100000846744270 from CourseHero.com on 05-04-2023 06:34:19 GMT -05:00
https://www.coursehero.com/file/30262192/NR224-Final-Exam-Study-Guidedocx/
