Assessment Flashcards
A systematic method for obtaining, verifying, and interpreting “data” needed to identify nutrition-related problems, their causes, and
their significance.
Nutrition Assessment
A systematic problem-solving method in which dietetic practitioners use critical-thinking skills to make evidence-based decisions addressing the nutrition-related problems of those they serve
whether it be patients, clients, groups, or communities of any age or health condition
Nutrition Care Process
Ongoing, dynamic process that involves initial
data collection and continual reassessment and analysis of the client’s status compared to accepted standards, recommendations, and/or goals (comparative standards)
Asessment
to determine whether and to what extent the goals and objectives of the intervention are being met
Nutrition Monitoring and Evaluation
This is step 0.5 and the entry point for most patients into the nutrition care process. It involves identifying patients, clients, or groups who may have a nutrition diagnosis and benefit from nutrition assessment and intervention by a Registered Dietitian Nutritionist (RDN)
Nutrition Screening
Patient screening is conducted to identify individuals who may have a nutrition diagnosis and benefit from nutrition assessment.
Benefits of screening are:
The prevalent risk factors for malnutrition include
Involuntary weight loss
Increased metabolic requirements
Chronic Disease
BMI 18.5> or 25<
Feeding Modality/special diet
Biochemical indices
Nutrition related disease/condition
altered diets/schedules
% BW Loss = (Usual BW - Current BW) / Usual BW X 100
Remember THIS
To assess malnutrition risk using Body Mass Index (BMI), here are the cut points to consider:
Under-nutrition:
◦Mild Risk: BMI less than __
◦Moderate Risk: BMI __-__
◦Severe Risk: BMI less than __
Over-nutrition:
◦Mild Risk: BMI greater than __-___
◦Moderate Risk: BMI __-___
◦Severe Risk: BMI greater than __
19
17-18
17
25-29.9
30.34.9
35
Certain feeding modalities and special diets can increase the risk of malnutrition due to necessary restrictions:
*_____ ______(nutrition delivered directly into the gastrointestinal tract).
* _______ ______ (nutrition delivered intravenously, directly into the blood stream).
* Modified _______ diets.
* Clear _____ diet.
* Gluten-free diet.
* Carb- or fat-restricted diet
Enteral nutrition
Parenteral nutrition
textural
liquid
◦This includes measurements of the body’s physical dimensions and composition.
◦Collection: Intake information via the patient, caregiver, or support staff.
◦It is important to note that not all measurements are useful, appropriate, or feasible in every situation.
Anthropometric Data
◦This includes laboratory data.
◦Collection: Assays taken via blood, urine, tissue, or hair samples.
◦It is important to note that assays may not always be available (or available yet
Biochemical Data
◦This includes information about the patient’s medical history and physical examination findings.
◦Collection: Patient/caregiver reports of history, EMRs (Electronic Medical Records), and physical exams.
◦It is important to note that the patient may be unconscious, intubated, or out of the room, which may limit data collection
Clinical Data
◦This includes information about the patient’s food and nutrient intake.
◦Collection: Intake reports via the patient/caregiver, medical staff, etc..
◦It is important to note that often only receive information from RN staff for time in hospital and report is incomplete or unreliable
Dietary Data
◦This includes information about the patient’s energy expenditure.
◦Collection: Direct or indirect calorimetry or estimates.
◦It is important to note that most facilities do not have metabolic carts, which can lead to variability in data
Energy Data
◦This includes information about the patient’s social, economic, and physical environment.
◦Collection: Patient report and socioeconomic data.
◦It is important to note that the patient may be unavailable or unreliable
Environmental Data
◦Collection: Nutrition Focused Physical Exam (NFPE).
◦It is important to note that functional assessments are rarely done well or completely
Functional Data
The result between the nutritional intake received and the nutritional demands, allowing for the utilization of nutrients to maintain reserves and compensate for losses is called ________ ________
Nutritional Status
Three general categories of nutritional status:
◦ D
◦ U
◦ O
◦ Desirable
◦ Under-nutrition
◦ Over-nutrition
set of reference values used to plan and assess nutrient intakes of healthy people
Dietary Reference Intakes (DRIs)
DRIs are needed to ______ nutrient standards
translate
Components of DRIs:
◦ (EAR)
◦ (RDA)
◦ (AI)
◦ (UL)
◦ (AMDRs)
◦ (EER)
◦Estimated Average Requirements (EAR)
◦Recommended Dietary Allowance (RDA)
◦Adequate Intake (AI)
◦Tolerable Upper Intake Level (UL)
◦Acceptable Macronutrient Distribution Ranges (AMDRs)
◦Estimated Energy Requirement (EER)
refers to the ability of an instrument or method to measure what it is intended to measure
Validity
◦ ________ validity refers to the research population.
◦ ________ validity refers to the applicability to groups outside the research population
Internal
External
________ refers to the ability of an instrument or method to produce the same estimate on two or more occasions, assuming nothing has changed in the interim
Reliability
To improve the accuracy of intake data, consider the following strategies based on the sources
Multiple-Pass method for 24hr recall
Portion Size Estimation
