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Intro To Clinical > Chapter four > Flashcards

Chapter four Flashcards

1
Q

To provide cost-effective nutrition services in today’s healthcare environment it is first important to

A

Screen patients to find those who are at nutritional risk

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2
Q

Key considerations for nutrition screening include

A
  1. Quick and easy for any type of setting
  2. valid and reliable
  3. Established by RDN
  4. occur within an appropriate time for the setting
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3
Q

Assessment of nutrition status is the ____ of nutritional care

A

Foundation

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4
Q

Assessment of nutritional status is the base for personalizing an individuals nutrition care in the context of _____

A

Cause, prevention, and management of disease or promotion of health

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5
Q

Four steps of the nutrition care process (NCP)

A

Assessment
diagnosis
intervention
monitoring/evaluation

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6
Q

The nutrition assessment is defined as a ____ approach to _____ relevant data from patients and make a professional judgment about the nutritional status

A

Systematic

Collect, record, interpret

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7
Q

It is a comprehensive ____ carried out by an RDN

A

Evaluation

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8
Q

Nutrition assessment begin with the collection of

A

Dietary intake data

NIA, 24 hour recall, food diary, food frequency questionnaire

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9
Q

Additional things you will find under the assessment

A 
Lab values
anthropometric's 
medications 
diet recall 
social history 
past medical history 
past surgeries 
family history
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10
Q

Subjective information

A

Opinions or personal feelings

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11
Q

Objective information

A

Facts , measurable info

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12
Q

PES statement

A

Problem related to etiology as evidenced by signs and symptoms(must be measurable)

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13
Q

Intervention

A

Education counseling and nutrient delivery

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14
Q

Monitoring and evaluation of the effectiveness of interventions

A

M/E

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15
Q

Identification of a nutritional diagnosis

A

Diagnosis

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16
Q

Reveals the degree to which physiologic nutrient needs are met for and individual

A

Nutritional status

17
Q

Standardized consistent structure, and framework used to provide nutrition care

A

Nutrition care process NCP

18
Q

Four steps of the NCP

A
  1. Assessment of nutrition status (screening and assessment or part of the nutrition care process)
  2. Identification of nutritional diagnosis
  3. Interventions such as food and nutrition delivery, education, counseling, and coordination of care
  4. Monitoring and evaluation of the effectiveness of intervention
19
Q

Specificity, sensitivity

A

ID patients without condition with a negative result

ID patients with a positive result

20
Q

The joint commission requires that nutritional risk is identified in hospitalized patients within ____ hours of admission

A

24

21
Q

Who can do nutrition screenings

A

All healthcare members

22
Q

Six screening tools

A
  1. MNA long form
  2. MNA short for
  3. Malnutrition universal screening tool
  4. Subjective global assessment
  5. malnutrition screening tool
  6. nutrition risk screening
23
Q

To do a thorough nutritional assessment you want to cover the following: (ABCD)

A

Anthropometric
Biochemical
Clinical
Dietary

24
Q

Anthropometrics

A

BMI /weight

25
Q

Biochemical

A

Lab values

26
Q

Clinical

A

Medical diagnosis, physical assessment of skin, eyes, hair ,etc , and medications

27
Q

Dietary

A 
Diet order
Dietary intake 
Intake/output of fluid 
Diet history 
Food diary 
 Food frequency list 
24 hour Recall
28
Q

Deficiency most commonly causes night blindness

A

Vitamin A

29
Q

Deficiencies cause risk of anemia, reduced work capacity and performance, increases risk of depression, and impaired cognitive development of children

A

Iron

30
Q

Deficiency is a problem in industrialized countries

leads to goiter in severe cases also low birth weight, growth stunting, lethargy, and loss of IQ points

A

Iodine

31
Q

Primarily to avoid neural tube defect’s

A

Folic acid

32
Q

may occur in the elderly due to low gastric acid secretion which impairs release of this vitamin from protein foods

A

B-12

33
Q

Growth stunting, occurs with chronic diarrhea and diarrheal diseases

A

Zinc

34
Q

Help prevent bone loss and hip fractures

A

Vitamin D

Intro To Clinical (5 decks)

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