Module 11: Nutrition

Statement of Purpose: The purpose of this unit is to examine the body’s need for food and the effect of food on the body. This module includes the basic food groups, nutrients, and common therapeutic diets, as well as ways to assist a patient/resident to meet nutrition and hydration needs.

Module 11 Vocabulary Study Tool: https://claude.ai/public/artifacts/e5920f4a-bf4c-42a5-9985-cd6c71790a9a

Performance Standards (Objectives): Define key terminology:

1. Allergy

2. American Dietetic Association (ADA)

3. Amino acid

4. Anorexia

5. Aspiration

6. Bland diet

7. Carbohydrate

8. Cellulose

9. Cholesterol

10. Clear liquid diet

11. Clothes protector

12. Dehydration

13. Diaphoresis

14. Dietician

15. Digestion

16. Diuresis

17. Dysphagia

18. Edema

19. Emesis

20. Enteral feeding

21. Essential nutrient

22. Exchange list

23. Expectorate

24. Fats

25. Fiber

26. Fluid

27. Force fluids

28. Full liquid diet

29. Gastrostomy tube

30. Gavage

31. Graduate

32. Hydration

33. Hyperalimentation

34. Intake and output (I&O)

35. Intravenous infusion

36. Low fat diet

37. Low sodium diet

38. Mechanical soft diet

39. Mineral

40. Nasogastric tube

41. Nutrient

42. Nutrition

43. Over-hydration

44. Parenteral nutrition

45. Percutaneous endoscopic gastrostomy tube (PEG)

46. Pocketing

47. Protein

49. Restrict fluid

50. Soft diet

51. Therapeutic diet

52. Thickened liquid

53. Total Parenteral Nutrition (TPN)

54. Vitamin

Patient, resident, and client are synonymous terms referring to the person receiving care

Based on the Module 11 Vocabulary List and definitions from the nursing assistant glossary, here are sentences for adult English learners studying for the CNA California Exam:

Module 11 Nutrition Vocabulary Sentences

1. The resident has an allergy to shellfish, so we must check all food ingredients before serving meals.
2. The American Dietetic Association (ADA) provides guidelines that help healthcare workers plan diabetic diets.
3. Amino acids are the building blocks of proteins that help repair muscle tissue in the body.
4. When a resident has anorexia, they lose their appetite and may refuse to eat meals.
5. We must be careful to prevent aspiration when feeding residents who have trouble swallowing.
6. The doctor ordered a bland diet for the resident with stomach ulcers to avoid spicy foods.
7. Carbohydrates provide 4 calories per gram and give the body energy for daily activities.
8. Cellulose is fiber that helps food move through the digestive system and prevents constipation.
9. High cholesterol levels in the blood can increase the risk of heart disease.
10. A clear liquid diet includes water, broth, and tea but no solid foods or milk products.
11. Use a clothes protector to keep the resident’s shirt clean during mealtime.
12. Dehydration occurs when the body loses too much fluid and can be dangerous for elderly residents.
13. Diaphoresis means excessive sweating, which can lead to fluid loss in residents.
14. The dietician plans special menus and monitors the nutritional needs of all residents.
15. Digestion is the process where the body breaks down food into nutrients it can use.
16. Diuresis means the kidneys are producing more urine than normal.
17. Residents with dysphagia have difficulty swallowing and need thickened liquids or soft foods.
18. Edema causes swelling in the feet and legs due to fluid buildup in body tissues.
19. Clean up emesis immediately and report vomiting episodes to the nurse.
20. Enteral feeding provides nutrition through a tube that goes directly into the stomach.
21. Essential nutrients like vitamins and minerals must be included in the diet every day.
22. The exchange list helps diabetic residents choose foods with similar nutritional values.
23. Help residents expectorate by encouraging them to cough up mucus from their lungs.
24. Fats provide 9 calories per gram and help the body absorb certain vitamins.
25. Fiber from fruits and vegetables helps prevent constipation and promotes regular bowel movements.
26. Monitor fluid intake to ensure residents drink enough water throughout the day.
27. Force fluids means encouraging residents to drink more liquids when they are dehydrated.
28. A full liquid diet includes milk shakes, soup, and foods that become liquid at room temperature.
29. The gastrostomy tube goes through the abdominal wall directly into the stomach for feeding.
30. Gavage feeding uses a tube through the nose to deliver nutrition to the stomach.
31. Use a graduate container to measure exactly how much fluid the resident drank.
32. Proper hydration means the resident has adequate water intake for their body’s needs.
33. Hyperalimentation is another term for providing complete nutrition through intravenous feeding.
34. Record intake and output (I&O) by measuring all fluids going into and coming out of the body.
35. An intravenous infusion delivers fluids and nutrients directly into the bloodstream through a vein.
36. A low fat diet includes baked, roasted, or broiled foods instead of fried foods.
37. Residents on a low sodium diet cannot have salt, canned soups, or processed foods.
38. A mechanical soft diet includes chopped or pureed foods that require little chewing.
39. Minerals like calcium and iron are important for building strong bones and healthy blood.
40. Insert the nasogastric tube through the nose down into the stomach for feeding or medication.
41. Nutrients are the nourishing substances in food that keep the body healthy and strong.
42. Good nutrition helps residents maintain their health and recover from illness more quickly.
43. Over-hydration happens when there is too much water in the body, causing swelling.
44. Parenteral nutrition bypasses the digestive system by giving nutrients directly into the bloodstream.
45. The percutaneous endoscopic gastrostomy tube (PEG) is surgically placed for long-term feeding.
46. Watch for pocketing when residents hold food in their cheeks instead of swallowing it.
47. Protein is essential for healing wounds and maintaining muscle strength in residents.
48. Restrict fluid means limiting the amount of liquids a resident can drink each day.
49. A soft diet includes easily chewed foods like mashed potatoes, scrambled eggs, and cooked vegetables.
50. A therapeutic diet is specially designed to treat medical conditions like diabetes or heart disease.
51. Thickened liquid helps residents with swallowing problems drink safely without choking.
52. Total Parenteral Nutrition (TPN) provides all nutritional needs through intravenous feeding.
53. Vitamins are essential substances found in food that help the body function properly and stay healthy.

These sentences provide practical context for CNA students to understand how each nutrition term applies to resident care and daily nursing assistant duties.

Module 11: 5 CNA Nutrition Dialogues for English Learners

Dialogue 1: Morning Shift Report

Setting: Two CNAs discussing a patient’s dietary needs

Sarah (Day CNA): Good morning, Maria. How was Mrs. Johnson overnight?

Maria (Night CNA): She had some issues. She’s on a low sodium diet, but she complained about the bland food. Also, I noticed signs of dehydration – her skin was dry and she had decreased urine output.

Sarah: Did you check her intake and output records?

Maria: Yes, her fluid intake was very low. The dietician recommended we force fluids today. She needs at least 2000ml.

Sarah: I’ll make sure she gets plenty of water and juice. Any problems with aspiration?

Maria: No, but watch her closely. She has mild dysphagia, so make sure she sits upright when drinking.

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Dialogue 2: Helping with a Therapeutic Diet

Setting: CNA explaining diet restrictions to a patient

CNA (David): Mr. Rodriguez, I have your lunch tray. Remember, you’re on a low fat diet because of your heart condition.

Patient: This looks different from what I usually eat. What’s a low fat diet?

David: It means we limit foods high in fats and cholesterol. Your meal has grilled chicken, steamed vegetables, and brown rice – all good sources of protein and carbohydrates without too much fat.

Patient: Can I have butter on my bread?

David: I’m sorry, but butter is high in fat. However, you can have this small amount of margarine. It’s important to follow your therapeutic diet to help your heart stay healthy.

Patient: I understand. Will this help with my digestion too?

David: Yes, lighter foods are often easier to digest. The fiber in these vegetables will also help your digestive system.

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Dialogue 3: Dealing with Eating Difficulties

Setting: CNA assisting a patient who has trouble swallowing

CNA (Jennifer): Mrs. Chen, I see you haven’t touched your breakfast. Are you having trouble eating?

Patient: Yes, it’s hard to swallow. Sometimes I feel like food gets stuck.

Jennifer: That sounds like dysphagia. Let me get you a clothes protector first, and then I’ll help. Have you been pocketing food in your cheeks?

Patient: Sometimes. What does that mean?

Jennifer: Pocketing means food stays in your mouth instead of being swallowed. It can be dangerous. I’m going to give you thickened liquids instead of regular water – they’re easier to swallow safely.

Patient: Will I always have to eat this way?

Jennifer: The speech therapist will evaluate your swallowing. For now, we want to prevent aspiration – that’s when food or liquid goes into your lungs instead of your stomach.

Patient: That sounds scary.

Jennifer: Don’t worry. We’ll take good care of you. I’ll make sure you get proper nutrition with foods that are safe for you to swallow.

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Dialogue 4: Monitoring Fluid Balance

Setting: CNA discussing hydration with a supervisor

CNA (Kevin): I’m concerned about Mr. Williams in room 205. His intake and output numbers don’t look right.

Supervisor: What did you observe?

Kevin: His fluid intake is very low, only 800ml yesterday. He shows signs of dehydration – dry mouth, concentrated urine, and he seems confused.

Supervisor: Any edema in his legs or face?

Kevin: No edema, but I did notice diaphoresis during the night. He was sweating a lot, which could increase fluid loss.

Supervisor: Good observation. Has he been able to take his essential nutrients?

Kevin: He’s been refusing meals. Yesterday he had anorexia – no appetite at all. I’m worried about over-hydration if we push fluids too quickly though.

Supervisor: You’re right to be careful. Let’s start with small, frequent sips and contact the doctor about possible intravenous infusion if he doesn’t improve.

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Dialogue 5: Tube Feeding Discussion

Setting: CNA training session about enteral feeding

Instructor: Today we’ll discuss enteral feeding. Who can tell me what that means?

Student CNA (Alex): Is that feeding through a tube?

Instructor: Correct! Enteral feeding is nutrition given through the digestive system using tubes. What types of tubes might we see?

Student CNA (Lisa): Nasogastric tubes go through the nose to the stomach.

Instructor: Right! And what about more permanent options?

Alex: Gastrostomy tubes go directly into the stomach through the abdomen. And PEG tubes – that’s percutaneous endoscopic gastrostomy – are a type of gastrostomy tube.

Instructor: Excellent! Now, what’s gavage?

Lisa: That’s the process of giving nutrition through the tube, right?

Instructor: Yes! When patients can’t eat normally, we use these methods to ensure they receive proper nutrients, vitamins, and minerals. We always measure the feeding with a graduate – that’s a measuring container – to track exact amounts.

Alex: What if someone needs nutrition but their digestive system isn’t working?

Instructor: Great question! That’s when we might use parenteral nutrition – feeding through an IV. Total Parenteral Nutrition or TPN provides complete nutrition directly into the bloodstream.

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Key Vocabulary Review

• Therapeutic diet: Special diet prescribed for medical reasons
• Dysphagia: Difficulty swallowing
• Aspiration: Food or liquid entering the lungs
• Enteral feeding: Nutrition through tubes into the digestive system
• Parenteral nutrition: Nutrition given through IV
• Intake and output (I&O): Measuring fluids going in and out of the body
• Dehydration: Not having enough fluid in the body
• Force fluids: Encouraging increased fluid intake
• Pocketing: Food remaining in the mouth instead of being swallowed