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Basic Nutrition and Diet Therapy > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

What is the ADIME process in nutrition care?

A

The ADIME process stands for Assessment Diagnosis Intervention Monitoring and Evaluation in nutritional care.

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2
Q

What are some methods of assessing nutritional status mentioned?

A
  1. Fat fold or Skin fold Thickness 2. Malnutrition Universal Screening Tool (MUST) 3. Subjective Global Assessment (SGA) 4. Mini Nutritional Assessment (MNA) 5. Geriatric Nutritional Risk Index (GNRI).
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3
Q

What are the influencing factors on nutritional status?

A
  1. Biological: age gender size disease. 2. Lifestyle: physical activity schedule eating out fast food intake work stress levels attitudes beliefs knowledge. 3. Environmental: economic home finances food availability/access social peers parents culture. 4. System: healthcare education system food supply industry agriculture institutions.
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4
Q

What is the purpose of nutrition assessment?

A

The purpose of nutrition assessment is to obtain verify and interpret data needed to identify nutrition-related problems their causes and significance. It is an ongoing nonlinear and dynamic process.

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5
Q

What differentiates nutrition monitoring and evaluation from nutrition assessment?

A

Nutrition monitoring and evaluation involve the use of the same data collected during assessment to determine changes in patient/client behavior nutritional status and the efficacy of nutrition intervention.

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6
Q

What are the subjective dietary assessment methods?

A
  1. 24-hour dietary recall 2. Dietary record (DR) 3. Food Frequency Questionnaire (FFQ).
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7
Q

What is the 24-hour dietary recall method?

A

The 24-hour dietary recall method involves interviewing the patient or individual to recall everything eaten within the last 24 hours.

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8
Q

What is the Food Frequency Questionnaire (FFQ)?

A

The FFQ is a questionnaire used to obtain frequency and sometimes portion size information about food and beverage consumption over a specified period typically the past month or year.

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9
Q

What is the purpose of keeping a food diary?

A

Keeping a food diary allows individuals to track their calorie consumption and identify habitual eating patterns. Studies show that those who keep food journals are more likely to be successful in losing weight and maintaining it.

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10
Q

What are anthropometric measurements?

A

Anthropometric measurements are a series of quantitative measurements of muscle bone and adipose tissue used to assess body composition including height weight Body Mass Index (BMI) and body circumferences.

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11
Q

How is Body Mass Index (BMI) calculated?

A

BMI is calculated as a person’s weight in kilograms (kg) divided by their height in meters squared.

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12
Q

What is the conversion formula for height in inches to centimeters?

A

To convert inches to centimeters multiply by 2.54.

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13
Q

What do you need to consider when planning a diet?

A

You need to consider cultural competency and resources needed for planning and implementing a dietary regimen.

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14
Q

What are some additional information sources included in dietary history?

A

Chronic diseases treatment length of time dietary modification medication and vitamin/mineral supplements.

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15
Q

What are the core elements of anthropometry?

A

The core elements of anthropometry include height weight Body Mass Index (BMI) body composition and body circumferences.

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16
Q

What is body composition?

A

Body Composition is used to describe the percentages of fat bone water and muscle in human bodies.

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17
Q

How does body composition affect leanness?

A

Because muscular tissue takes up less space in the body than fat tissue body composition as well as weight determines leanness.

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18
Q

What is body circumference?

A

Body Circumference is the average of the sum of the eight circumferences: neck waist hip arm forearm wrist thigh and ankle.

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19
Q

What is the normal value for Mid Arm Circumference (MAC) in adult females?

A

The normal value for Mid Arm Circumference (MAC) for adult females is 28.5 cm.

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20
Q

What is the normal value for Mid Arm Circumference (MAC) in adult males?

A

The normal value for Mid Arm Circumference (MAC) for adult males is 29.3 cm.

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21
Q

What is Mid Upper Arm Circumference (MUAC)?

A

Mid Upper Arm Circumference (MUAC) is the circumference of the left upper arm measured at the midpoint between the tip of the shoulder and the tip of the elbow (olecranon process and the acromium).

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22
Q

What is fat fold or skin fold thickness?

A

Fat fold or skin fold thickness is assessing the skinfold thickness using a skinfold caliper so that a prediction of the total amount of body fat can be made.

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23
Q

What is the hypothesis behind skin fold thickness measurement?

A

The method is based on the hypothesis that body fat is equally distributed over the body and that the thickness of the skinfold is a measure for subcutaneous fat.

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24
Q

What is the Bod Pod?

A

Bod Pod is the main ADP (air displacement plethysmography) device currently used to predict body fat with air rather than water.

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25
Q

What is the Malnutrition Universal Screening Tool (MUST)?

A

MUST is a five-step screening tool to identify adults who are malnourished at risk of malnutrition undernutrition or obese. It includes management guidelines for developing a care plan.

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26
Q

What is the Subjective Global Assessment (SGA)?

A

SGA is the gold standard for diagnosing malnutrition a proven nutritional assessment tool that is highly predictive of nutrition-related complications.

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27
Q

What does the Mini Nutritional Assessment (MNA) do?

A

MNA is a validated tool that can identify geriatric patients aged 65 and above who are malnourished or at risk of malnutrition.

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28
Q

What is the Geriatric Nutritional Risk Index (GNRI)?

A

GNRI is a tool that includes medical tests or procedures like gastric emptying resting metabolic rate and ultrasound of the abdomen gallbladder and pancreas.

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29
Q

What are the normal serum albumin values for protein deficiency?

A

Normal serum albumin values for protein deficiency are 3.5 - 4.2 g/dL.

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30
Q

What vitamin deficiency is indicated by serum vitamin A levels of 15 to 60 micrograms per deciliter?

A

Serum Vitamin A deficiency occurs at levels of 15 to 60 micrograms per deciliter (mcg/dL).

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31
Q

What are the clinical signs of Protein Energy Malnutrition (PEM)?

A

The clinical signs of PEM include Kwashiorkor and Marasmus. Kwashiorkor is characterized by protein malnutrition with symptoms like edematous forms and moon face while Marasmus is characterized by deficiency in calorie intake.

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32
Q

What is xerophthalmia and what causes it?

A

Xerophthalmia is a progressive eye disease caused by a lack of vitamin A in the diet which can lead to night blindness or serious damage to the cornea.

33
Q

What does anemia indicate in terms of dietary deficiency?

A

Anemia indicates a lack of iron in the diet resulting in a deficiency of healthy red blood cells.

34
Q

What are dietary customs of different cultures in relation to food preferences?

A

Indians like very spicy food with curries while Westerners often eat in restaurants and prefer large portions of food. Education level can influence food preferences and eating habits.

35
Q

What role does family and home life play in eating habits?

A

The person who does the shopping at home and the ability to shop prepare food and the presence of cooking facilities can significantly influence eating habits.

36
Q

What is the significance of the person who does the cooking in a household?

A

The person who does the cooking affects food choices and preferences for the household members.

37
Q

What are common gastrointestinal issues mentioned in the text?

A

Diarrhea constipation distention.

38
Q

What home remedies are suggested for gastrointestinal issues?

A

Drinking herbal teas rosas de baybayon or use of laxatives.

39
Q

What are some medications mentioned that affect hunger?

A

Medications include Metformin (Glucophage) which can make one jittery when feeling hungry.

40
Q

How is Nutrition Diagnosis organized according to the text?

A

Nutrition Diagnosis is organized into three (3) categories: 1. Intake 2. Clinical 3. Behavioral.

41
Q

What is the definition of ‘Intake’ in Nutrition Diagnosis?

A

Intake is defined as actual problems related to the intake of energy nutrients fluids and bioactive substances through oral diet or nutrition support (enteral or parenteral nutrition).

42
Q

What are the classes under the Intake category?

A

The classes under the Intake category include: 1. Calorie energy balance 2. Oral or nutrition support intake 3. Fluid intake balance 4. Bioactive substances balance 5. Nutrient balance.

43
Q

What does PES stand for in Nutrition Diagnosis?

A

PES stands for Problem Etiology Signs and Symptoms.

44
Q

What is the structure of a PES statement?

A

The structure is: Problem related to Etiology as evidenced by Signs and Symptoms.

45
Q

What should be determined regarding Etiology in Nutrition Diagnosis?

A

Determine if this is the root cause for the problem and if addressing the etiology will resolve the problem.

46
Q

What are some grouped Etiologies mentioned?

A

Beliefs Attitudes Cultural Knowledge Physical Function Physiologic Social Personal.

47
Q

How should signs and symptoms be measured in Nutrition Diagnosis?

A

Measuring the signs and symptoms should indicate if the problem is resolved or improved.

48
Q

What is a pre-defined list used by Registered Dietitians?

A

A pre-defined list of potential conditions signs and symptoms to which the current situation can be compared.

49
Q

What is an example of a Nutrition Diagnosis for Imbalanced Nutrition?

A

Imbalanced nutrition less than body requirements.

50
Q

What is the Nursing Care Plan for insufficient breast milk production?

A

Readiness for enhanced nutrition.

51
Q

What is the Nursing Care Plan for obesity?

A

Risk for overweight.

52
Q

What is an example of a PES statement regarding fat intake?

A

Excessive Fat Intake related to limited access to healthful options evidenced by serum cholesterol level of 230 mg/dL and patient report of 10 meals per week of hamburgers and fries.

53
Q

What is an example of a PES statement regarding energy intake?

A

Inadequate Energy Intake related to limited dietary intake and restricted mobility after a vehicular accident evidenced by a 5 lb weight loss during last 3 weeks.

54
Q

What are the responsibilities of the nurse in nutrition?

A
  1. See the patient’s feeding problems 2. Communicate directly with the patient 3. Observe and report nutritional needs 4. Observe the patient’s eating habits 5. Show interest in understanding nutritional needs 6. Act on information regarding nutritional needs.
55
Q

What is the difference between Nutrition Diagnosis Medical Diagnosis and Nursing Diagnosis?

A

Nutrition Diagnosis focuses on dietary issues Medical Diagnosis identifies medical conditions while Nursing Diagnosis assesses the patient’s capacity related to nutrition.

56
Q

What is an example of Nutrition Diagnosis related to high CHO intake?

A

Excessive CHO intake related to frequent eating of sweets evidenced by diet history and high fasting blood glucose.

57
Q

What is an example of Medical Diagnosis associated with excessive CHO intake?

A

Medical Diagnosis: Diabetes Mellitus.

58
Q

What does ‘NgD’ signify in the context of Nursing Diagnosis?

A

‘NgD’ signifies Nursing Diagnosis related to the nutritional assessment of the patient.

59
Q

What are the three categories of terminology for nutrition diagnosis?

A

The three categories of terminology for nutrition diagnosis are: 1. Intake 2. Clinical 3. Behavioral and Environmental

60
Q

What does ‘Intake’ refer to in nutrition diagnosis?

A

Intake refers to too much or too little of a food or nutrient compared to actual or estimated needs.

61
Q

What does ‘Clinical’ refer to in nutrition diagnosis?

A

Clinical refers to nutrition problems that relate to medical or physical conditions.

62
Q

What does ‘Behavioral and Environmental’ refer to in nutrition diagnosis?

A

Behavioral and Environmental refers to knowledge attitudes beliefs physical environment access to food or food safety.

63
Q

Why is cultural competency important when planning diets?

A

Cultural competency is important because cultural traditions impact food choices and routines and it is the nurse’s responsibility to consider these implications when planning and communicating nutritional goals with clients.

64
Q

What is ethnocentrism in the context of nutrition?

A

Ethnocentrism is the belief that one’s own cultural practices are the only correct behaviors beliefs attitudes and values.

65
Q

What are some examples of how religion influences food practices?

A

Examples include: 1. Kosher kitchens in Orthodox Jewish homes with prescriptive guidelines for slaughtering animals for Jews and Muslims. 2. Fasting for religious holidays such as Ramadan for Muslims. 3. No meat on Ash Wednesday and Fridays during Lent for Catholics.

66
Q

What are some nutritional considerations for the Asian traditional diet?

A

The Asian traditional diet is plant-based rich in fiber and nutrients but may be high in sodium leading to a high risk for osteoporosis.

67
Q

What role do nurses play in nutrition intervention planning?

A

Nurses have more daily contacts and interviews with patients in healthcare settings than other professional groups giving them great potential to influence their clients.

68
Q

What is EatRight.org?

A

EatRight.org is a website from the Academy of Nutrition and Dietetics that serves as a family’s one-stop shop for basic nutrition information answering nutrition questions and providing resources for parents and children.

69
Q

What does the Mayo Clinic Food Substitution Guide offer?

A

The Mayo Clinic Food Substitution Guide offers a food substitution chart that helps patients lead healthier lifestyles without sacrificing the foods they love by showing which ingredients can be swapped for lower fat or lower sodium versions.

70
Q

What is the NHLBI Portion Distortion tool?

A

The NHLBI Portion Distortion tool is an interactive resource from the National Heart Lung and Blood Institute that details how portion sizes have changed over the last 20 years helping individuals make dietary changes without altering ingredients.

71
Q

What features does AllRecipes.com provide?

A

AllRecipes.com allows users to save recipes search by ingredient with nutritional parameters and share recipes while providing a nutrition breakdown based on ingredients.

72
Q

What is the purpose of the Food and Nutrition Information Center?

A

The Food and Nutrition Information Center provides food and nutrition resources for dietitians health professionals educators government personnel and consumers.

73
Q

What is the objective of the Fruits & Veggies: More Matters initiative?

A

The objective of the Fruits & Veggies: More Matters initiative is to inspire consumers to eat more fruits and vegetables by showcasing great taste nutrition variety and various product forms.

74
Q

What are the Sample 2 Week Menus from the USDA Center for Nutrition Policy and Promotion?

A

The Sample 2 Week Menus are designed for individuals or families wanting to follow a healthy diet on a modest budget meeting nutritional needs.

75
Q

What is the purpose of the Tasty and Low Cost Recipes from the USDA?

A

The Tasty and Low Cost Recipes resource aims to provide delicious and budget-friendly recipes that families will love.

76
Q

What is the purpose of the ‘What’s in Season’ resource?

A

The ‘What’s in Season’ resource helps consumers find out what fruits and vegetables are currently in season.

77
Q

What innovative approaches can affect the implementation of dietary guidelines?

A
  1. Simplifying and stratifying nutritional guidelines. 2. Prioritizing needs according to specific groups. 3. Making dissemination of nutrition guidance more effective through collaboration. 4. Integrating Physical Activity Guidelines with Dietary Guidance. 5. Creating multiple communication tools for dietary guidance messages.
78
Q

What reference discusses improving compliance with dietary recommendations?

A

Bier et al. 2008 ‘Improving Compliance With Dietary Recommendations: Time for New Inventive Approaches’.

79
Q

Where can nutrition resources from USHHS be found?

A

Nutrition resources from USHHS can be found at https://www.hhs.gov/fitness/resource-center/nutrition-resources/index.html.

Basic Nutrition and Diet Therapy (4 decks)

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