Chapter 14 book notes Flashcards
Who can only give nutrition education or counseling?
-registered dietitian
Examples of nutrition interventions (4):
-nutrient/food delivery
-nutrition education
-nutrition counseling
-coordination of nutrition care
steps of nutrition care in nursing care plan (6):
-Assessment
-Nursing diagnoses (impaired swallowing, activity intolerance, etc.)
-planning outcome identification
-planning development of nursing strategies
-implementation
-evaluation
expected outcomes:
-patient-oriented goals that are derived from nursing diagnoses.
strategies the health practitioner can use to help patients modify their diets;
-nutrition education
-long term dietary intervention
-follow up care
Nutrition education helps patients learn about the:
-dietary factors that affect their particular medical condition
-this knowledge can motivate them to change their diet and lifestyle in order to help improve their health status.
A nutrition education program should be tailored to a person’s:
-age, level of literacy, and cultural background
What else should be considered in a nutrition education program?
-the patients learning style
The initial meeting of a nutrition education program should include an assessment of the person’s:
-understanding of the material and commitment to making changes.
Follow-up sessions can reveal whether the person has successfully:
-adopted the new dietary plan
When long-term changes are necessary, the care plan must take into account a person’s current:
-food choices, lifestyle, and degree of motivation.
What change is a process that occurs in stages during a long term dietary intervention? therefore more than one consultation is necessary
-behavior
Approaches that will help implementing long term dietary changes: (3)
-determining an individuals readiness for change
-emphasize what to eat, rather than what not to eat
-suggest only one or two changes at a time
Nutrition care can be evaluated by reviewing
-outcome measures of health status and
-determining the patient’s understanding and acceptance of the intervention.
regular diet:
- a diet that includes all foods and meets the nutrient needs of healthy people
modified diet:
-a diet that contains foods altered in texture, consistency, or nutrient content or that includes or omits specific foods;
-may also be called a therapeutic diet.
To estimate the energy needs of hospital patients, the clinician may measure or calculate:
-the resting metabolic rate (RMR) and then adjust the RMR value with a “stress factor” that accounts for the medical problem
To obtain more accurate RMR values, clinicians
sometimes use:
-indirect calorimetry
indirect calorimetry:
-a procedure that estimates energy expenditure by measuring oxygen consumption and carbon dioxide production.
A quick method for estimating energy needs is to multiply a person’s ?? t by a
factor considered appropriate for the medical condition
-body weight
For example, the recommended energy intake for critical-care patients often falls between ?? and ?? kilocalories per kilogram body weight per day;
a patient weighing 132 pounds (60 kilograms) may
therefore require between -1500-1800 kcalories per day
-25 to 30
In patients who are critically ill, energy needs may be higher than normal because
of:
-fever,
-mechanical ventilation,
-restlessness,
-presence of open wounds.
Diets that contain foods with altered texture and consistency may be advised for
individuals with…?
-chewing or swallowing difficulties.
Types of modified texture and consistency diet: (3)
-mechanically altered diets (soft & pureed foods)
-blenderized liquid diet (foods and fluid in liquid form)
-clear liquid diet (clear fluids/food that are liquid at room temp. and leave minimal residue in the colon).
