Weight Management and Eating Disorders
This classification of obesity is defined by a Body Mass Index (BMI) of 30.0 to 34.9
Class I Obesity
This is the primary macronutrient that has the most immediate and significant impact on postprandial (after-meal) blood glucose levels.
Carbohydrates
This "silent killer" is defined by chronically elevated force of blood against artery walls
Hypertension
This common GI condition is caused by the backflow of stomach acid into the esophagus, often due to a "lazy" lower esophageal sphincter (LES).
GERD
This type of Hepatitis is primarily transmitted through the "fecal-oral" route, often via contaminated food or water
Hepatitis A
While both involve body image distortion, this disorder is characterized by extreme self-starvation, while the other involves cycles of bingeing followed by compensatory behaviors like purging.
Anorexia Nervosa and Bulimia Nervosa
This hormone’s primary function is to lower blood glucose by facilitating the transport of glucose from the blood into the cells.
Insulin
This specific dietary pattern is recommended to treat hypertension; it emphasizes high intake of fruits, vegetables, and low-fat dairy while decreasing sodium.
DASH Diet
This is the primary difference in protein requirements between a patient with CKD not on dialysis versus a patient on hemodialysis.
protein restriction (Pre-dialysis) versus increased protein intake (Dialysis)
This term describes the severe, unintentional "wasting" of muscle and fat common in patients with advanced cancer or HIV
Cachexia
Obesity significantly increases the risk for these four chronic health conditions (Name at least 3)
Type 2 Diabetes, Hypertension, Sleep Apnea, or Cardiovascular Disease
These are the primary differences between Type 1 and Type 2 Diabetes regarding insulin production.
absolute insulin deficiency (Type 1) versus insulin resistance and relative deficiency (Type 2)
This condition involves the buildup of fats, cholesterol, and other substances in and on the artery walls, often caused by chronic inflammation and high LDL levels.
Atherosclerosis
When a patient with IBD is in remission (not having a flare), a nurse should encourage this type of diet to maintain regular bowel movements and prevent constipation.
high-fiber diet
For a patient with HIV/AIDS, this type of food safety precaution is vital because their compromised immune system cannot fight off foodborne pathogens.
Neutropenic Diet" (or avoiding raw/unpasteurized foods)
Nutrition therapy for this specific eating disorder focuses on immediate medical stabilization and gradual refeeding to avoid "Refeeding Syndrome"
Anorexia Nervosa
A nursing student would expect to see these three classic "P" signs in a patient with undiagnosed hyperglycemia.
Polyuria, Polydipsia, and Polyphagia
These are three modifiable risk factors for Cardiovascular Disease (CVD).
smoking, physical inactivity, obesity, and poor diet
A patient with chronic pancreatitis may have stools that are fatty, frothy, and foul-smelling, known by this medical term.
steatorrhea
To manage "Early Satiety" (feeling full quickly), the nurse should encourage the patient to eat this many meals per day
small, frequent meals (6–8 per day)
When a nurse is calculating a weight management goal, they should ensure the patient understands that a safe and sustainable rate of weight loss is usually this many pounds per week
1 to 2 pounds per week
This laboratory test reflects the average blood glucose levels over the past 2 to 3 months and is used to monitor long-term glycemic control.
HbA1c (Glycated Hemoglobin)
For a patient with Congestive Heart Failure, the primary dietary goal is to limit this mineral to reduce fluid retention and edema
Sodium
This mineral, found in dark colas, dairy, and processed meats, must be restricted in CKD because the kidneys can no longer filter it out, leading to bone disease
Phosphorus
When a patient is receiving radiation to the head and neck, the nurse should prioritize monitoring for this "mechanical" eating complication
Dysphagia (difficulty swallowing)