Ch.16 Nutritional Screening Flashcards
The process of identifying characteristics is known to be associated with nutrition problems
Identify individuals who are malnourished
Nutrition screening
In long-term care and nutrition screening assessments are required within how many days of admission?
14 days of admission
In short term care nutritional screening is required within how many hours of admission?
24 hours
Who does the nutritional screening
The registered dietitian
What is the criteria of a nutrition screening?
BMI
Unintentional weight loss 10% loss in six months or 5% loss in one month
Nausea vomiting
Chewing and swallowing ability
Diagnosis
Food allergies
Special diet
Altered intake
What is determined by a nutrition assessment?
Overall nutritional status, current health care needs, (physical, psycho social, and personal ) any factors influencing these means
Nutrition assessment -type of information to receive from client?
Measurements and proportion of the body -data
Biochemical tests
Clinical observation
Diet evaluation and personal history
How should the patient be weighed in at what times?
Consistent times, where in late clothing or examination gown without shoes
check scales to be accurate, check for unexplained weight loss, how much in a week, month, 3 months, 6months is a significant weight loss and to be concerned about?
1% to 2% in a week
5% in a month
7.5% in three months
10% in six months
Patient should be measured with what on what type of surface?
Fixed tape or stick
Vertical surface
What to look for with height ?
Compare previous weights
No shoes hats and heels together , look straight
Children two and under should be measured how?
With a stationary headboard and a movable footboard
What are the alternatives for estimating height for patients confined to the bed
Knee height
Recruitment bed measurement
Arm span
What could alter results of measurements?
Disease , treatment, procedures, medicine, hydration status
This helps determine protein status, risk of medical complications, response to nutritional intervention
Serum Proteins
CAn be measured by Anthropometric measures
24 hour urinary excretion
Somatic Proteins
Evaluate sounds produced by heart and lungs and G.I. tract such as bowel sounds using a stethoscope
Auscultation
Examination of the body using touch, such as abdominal tenderness or edema
Palpation
Using sound to distinguish deviations from standard sound created by presence of body organs and cavities
Identify gastric air bubble, intestinal air, fluid present in lungs
Percussion
The food plan and management is based on what requirements for each individual patient?
Based on normal nutritional needs
Modified with specific diseases
What modifications in the diet may be due to a disease?
One or more basic nutrients
Modify calories
Texture or seasoning
What are routine house diets?
What is it based on ?
I scheduled or cycle meal plan,
liquid or soft or regular
Based on patients needs
What type of diet is preferred?
Oral diet
If the patient can I eat but G.I. tract can be used
Tube feeding / enteral nutrition
Internal mixtures of amino acids vitamins minerals and lipids
Non expensive or long term
Peripheral nutrition
Long term- large central vein used for feeding
Surgical procedure
Necessary to place catheter
Total parenteral nutrition
