CHAPTER-IV.1C-ADIME INTERVENTION Flashcards
Nutrition Intervention - CATEGORIES
FOOD &/OR NUTRIENT DELIVERY
Indiviudalized approach
Oral nutrition
Enteral nutrition
Short-term enteral access
Long-term enteral access
Parenteral nutrition
Nutrition Intervention - CATEGORIES
NUTRITION EDUCATION
Formal process to instruct or train a patient/client to voluntarily manage or modify foodto maintain or improve health
Nutrition Intervention - CATEGORIES
NUTRITION COUNSELLING
Collaborative counselor-patient relationship
Nutrition Intervention - CATEGORIES
COORDINATION
Consultation with, referral to or coordination of nutrition care w/ other HCP
Nutrition-Sensitive Approaches
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Agriculture& food security
Supporting livelihoods
Enhancing access to diverse diets in poor population
Fostering women’s empowerment
Nutrition-Sensitive Approaches
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Social safety nets
Provides cash or food transfers to poor people & victims of natural disasters (4P’s, SAP)
Nutrition-Sensitive Approaches
Early child development
Food fortification = malnutrition & micronutrient deficiencies
Nutrition-Sensitive Approaches
Classroom educationon nutrition
Improve targeting
Optimize women’s nutrition
Nutrition-Sensitive Approaches
Clean water & sanitation
Improve access to reduce infection & disease
Nutrition-Sensitive Approaches
Healthcare
Improve access to services to ensure that women & children stay healthy
Nutrition-Sensitive Approaches
Women’s empowerment
Women are empowered to be leaders
FOOD FORTIFICATION
nutrients are added to food to maintain or improve the quality of the diet
Nutrition-Sensitive Interventions
MICRONUTRIENT SUPPLEMENTATION
Provision of pharmaceutically prepared vitamins & minerals for treatment or prevention of specific micronutrient deficiency
Nutrition-Sensitive Interventions
TREATMENT OF SEVERE MALNUTRITION
Ready-to-use therapeutic food (RUTF)
EXCLUSIVEBREASTFEEDING
up to 6 months + appropriate & nutritious food up to 2 years of age
PROPER FOOD STORAGE GUIDELINES
Fresh meat
1-2 days at 4 deg C or colder
PROPER FOOD STORAGE GUIDELINES
Fish
1-2 days at 4 deg C or colder
PROPER FOOD STORAGE GUIDELINES
Dairy products
Fridge: 5 days (milk); 3-4 weeks (cheese)
PROPER FOOD STORAGE GUIDELINES
eggs
Fridge: 3 weeks (in shell); 1 week (hard-boiled)
PROPER FOOD STORAGE GUIDELINES
Fruits & vegetables
Keep for 3-5 days
Citrus fruits & apples: 1 week or longer
PROPER FOOD STORAGE GUIDELINES
Pantry items
Dry, dark place at room temp
PROPER FOOD STORAGE GUIDELINES
Cannedgoods
1 year or longer at room temp
Occurs due to improper storage of food products and unsafe handling
FoodborneIllness
SALMONELLA
Undercooked/raw meat, poultry, eggs, fish, fruit & dairy products
Headache, fever, abd’l.cramping, diarrhea, nausea, vomiting
ESCHERICHIA COLI
Raw or undercooked meat (hamburger)
Severe abd’l.pain, diarrhea
SHIGELLA
Poor personal hygiene & improper food hygiene
Diarrhea
LISTERIA MONOCYTOGENES
Soft cheese, raw milk products, undercooked poultry, meat, seafood, & vegetables
Sudden fever, diarrhea, headache, back pains & abd’l.discomfort
Stillbirth or miscarriage
Take antibiotics, anti-depressants WITH FOOD =
tavoid GASTRIC UPSETo
Food-Medication Interactions
GRAPEFRUIT JUICE
- Statin drugs to lower cholesterol
- Anti-hypertensives (nifedipine)
- Anti-histamines (allegra)
- proteins (drug transporters)
Foods high in:
- protein
- amino acids
- vitamin B6
Increase the metabolism of the anti-Parkinson’s medication levodopa (L-dopa, Sinemet)
Decreases the duration of therapeutic effects
Consumption of foods high in:
- vitamin K
Decrease the anti-coagulant effects of Warfarin (Coumadin)
LICORICE
-EXCESS ingestion must be cautioned for clients taking:
can cause HYPERKALEMIA
(elevated serum potassium)
excess can be danger to ppl taking
Digoxin (lanoxin)
Stimulant laxatives
Beta-blockers
ACE inhibitors
Ca-channel blockers
MAO inhibitors
Spironolactone
LICORICE
Can cause hyperkalemia (elevated serum potassium)
TYRAMINE
Foods that has hypertensive effects similar to other amines (norepinephrines)
metablozied by mao
HERBAL SUPPLEMENTS
Can cause potential interactions w/ prescribed meds
Must be discussed w/ HCP before consumption
Supplements medical and surgical care
Specific treatment for the disease
Diet Therapy
Diet Therapy – ORAL NUTRITION
Clear liquid
Full liquid
Blenderized liquid
Liquid diets
Diet Therapy – ORAL NUTRITION
Bland, low-fiber
Soft diet
Diet Therapy – ORAL NUTRITION
Fecal fat determination test
Meat-free test
Calcium test
Serotonin
Test meals
Oral Nutrition – LIQUID DIET
CLEAR
purpose:
definition
allowance of tea, coffee, broth
ginger ale, fruit juice, water gruels
(every 1-2 hrs small ammount)
provide sodium, potassium, carb
To relieve thirst
To help maintain water-balance
Used for 24-48 hours following acute vomiting, diarrhea or surgery
Oral Nutrition – LIQUID DIET
FULL
purpose:
definition
Consists of liquids & foods that liquefy at body temperature
Approx. 85g CHON (1,950 calories) allowance/day
Used for acute infections & fever of short duration
For patients who are too ill to chew
Oral Nutrition – LIQUID DIET
BLENDERIZED
purpose:
definition
Add broth, milk, gravy, cream, soup, fruit juice to foods instead of water provides additional nutritive value
Consists of liquids and foods that are pureed to liquid form
For clients who have chewing, or swallowing difficulties, oral or facial surgery & wired jaws
Oral Nutrition – SOFT DIET
BLAND, LOW-FIBER
purpose:
definition
Modified normal diet
Serves as transition from liquids to a regular diet for individuals who are recovering from surgery or a long illness
Used immediately between the full fluid diet & the regular diet following surgery, scute infections and fevers and in GI disturbances
Some medication cause gastric irritation. It is
important to take certain medication, some
____ with
food to avoid gastric upset.
antibiotics, amoxicillin [amoxil], and some
antidepressants, bupropion [Wellbutrin]
RESPONSIBILITIES OF THE NURSE IN
NUTRITION:
The Nurse - 1. Is the first person to see the patients feeding
problems. 2. Has direct communication with the patient, &
therefore must be knowledgeable of the
principles of the diet as well as the food
allowed and restricted. 3. Immediately forwards the diet prescription to
the dietary department. 4. Observes, listens to and reports any
problems related to nutritional needs of the
patient. 5. Observes how well the patient eat their
meals, the kind of food refused, & the
patients’ attitude towards food.
