ATI nutrition Flashcards
A diet history
is an assessment of usual foods, fluids, and supplements. Time, type , and amount of food eaten for break, lunch , dinner and snack.
time and type of fluids consumed . type amount of special foods . preparation of foods and fluids.
physical assessment nutrittion
hair brittle, poor wound healing, lack of subucutaneous muscle wasting, irregular cardio vascular HR, BP, enlarged spleen and liver. general weakness or imparied cordination.
anthropometric tools
Height, weight illness and injury can put risk for malnutriotn. ( weight changes from usual. same time and frequency. , BMI ideal 18.5-24.5 overweight 25-29. obese greater than 30, BMI= weight KG/ height m2
clinical values fluid amounts I+O
adults 2,000 to 3,00 mL (2-3L) per day
total average output
1,750-3,00 mL/day
protein levels
albumin 3.5-5 g/dL
prealbumin
prealbumin levels are used to measure effectiveness of total parenteral nutrition. expected range 15-36 mg/dL. less than 10,7 mg/dL severe malnutrition.
nitrogen balance
relationship between protein breakdown (catabolism) and protein synthesis( anabolism)
Record protein intake in grams over 24 hrs and divide by 6.25
record nitrogen excretion in urine over 24 hr and add 4 g
subtract nitrogen output from intake
24 protein intake /6.25 = nitrogen intake.
24 hr urinary urea nitrogen +4 g= total nitrogen output
nitrogen intake-total nitrogen output+nitrogen balance
neutral NB indicated adequate nutritional intake
anoretic medications
surpress appetite and reduce food intake. when combined with excersise program and can result in weight lose.
Orlistant- prevent digestion of fats
Lorcaserin-stimulates serotonin receptors in the hypothalamus in the brain to curb appetite.
phentermine-topiramate-suppresses the appetite and induces feeling fo stiety.
Bio Physical factors
medical disease, prevention measures, genetic predisposition, age,
psychological factors
mental illness, excessive stress, negative self concept, use of comfort foods.
socioeconomic factors
poverty ,alcohol, food preference , culture,
osteoporis risk factors
inactivity, tabacco use
BUN
10-20 mg/dl deydration , complication of enteral feeding
A hematocrit
42% to 52% for a male and 37% to 47% for a female
glucose level
expected reference range of less than 200 mg/dL.
A client who has HIV should consume
25 to 30 cal/kg depending on activity level, metabolism, and disease state.
nutritional risk for malnourishment.
The nurse should recognize that a client who has experienced a 5% weight loss in 1 month or a 10% weight loss over 6 months is considered to have a high nutritional risk for malnourishment.
sodium levels
A normal blood sodium level is between 135 and 145 milliequivalents per liter (mEq/L). Hyponatremia occurs when the sodium in your blood falls below 135 mEq/L.
nutrients to increase while pregnant
zinc, folate, vitamins A, C, E
fats in diet
The nurse should instruct the client to choose monounsaturated and polyunsaturated fats rather than saturated fats. Current recommendations include saturated fat intake of less than 10% of the total fat intake.
daily sodium recomendation
2,300 mg per day
phosphate levels CKD (chronic Kidney disease
The nurse should identify that a phosphate level is used to adjust the diet of a client who has chronic kidney disease. The inability of the kidneys to metabolize vitamin D can lead to decreased levels of active vitamin D and calcium and increased phosphate levels. The nurse should instruct the client to avoid high-phosphorus foods, such as salmon and sunflower seeds.
Urine catecholamines
The nurse should identify that urine is tested for vanillylmandelic acid, homovanillic acid, and catecholamines to detect certain hormone-producing tumors.
