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Fall 2014 > MNT — Exam #1 : Part 2 > Flashcards

MNT — Exam #1 : Part 2 Flashcards

1
Q

What is the AND def. of Nutrition Screening and Referral System?

A

“the process of identifying characteristics known to be associated with nutrition problems with the purpose of identifying individuals who are malnourished or at nutritional risk.” (6,7) and who would benefit from nutrition care

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2
Q

What is the purpose Screening/Referral System?

A
  • Identifies those individuals or groups who would benefit from nutrition care provided by dietetics practitioners;
  • Can be done by nurses, physicians or the client themselves
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3
Q

What is the Screening/Referral System not considered part of the NCP?

A
  • Not actually considered part of the NCP because they may be accomplished by other practitioners and not solely reliant upon dietetic professionals;
  • Referral system allows more patients to gain dietetics care from outside practitioners based on referral, and not just those who obvioiusly need nutritional support
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4
Q

Who should receive a nutritional screening?

A
  • ALL populations should be screened ;
  • Can be done by anyone on health care team, including patients;
  • RD involved in development of screening parameters and effectiveness of screen;
  • Screen tailored to specific populations
  • *IDENTIFIES risk → does NOT quantify risk
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5
Q

What is the first part of a Nutrition Screening?

A

Assessment = Determines a person’s health and nutritional status!

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6
Q

What individuals & groups especially important to screen?

A
  • Very young children;
  • Elderly;
  • Chronic disease;
  • Pregnant;
  • Low income;
  • Immune-compromised
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7
Q

What is the time frame for screening?

A
  • Depends upon the setting
  • Acute Care = within 24 hours;
  • Long-Term Care = on admission or within 14 days;
  • Home care = initial RN visit
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8
Q

What Criteria and methods are used for screening?

A
  • Varies between institutions;

- EAL standards and definitions

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9
Q

What are some screening tools?

A
  1. Malnutrition Screening Tool (MST) and Malnutrition Universal Screening Tool (MUST) (per EAL: have highest specificity & sensitivity);
  2. DETERMINE, Subjective Global Assessment, Nestle Nutrition’s MNA
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10
Q

What common Criteria are used in Assessment?

A
  • Height
  • Weight
  • Unintentional change in weight
  • Food allergies
  • Diet
  • Lab data: albumin, hgb/hct… → Lab only used if turnaround time is rapid or in referring medical chart
  • Change in appetite
  • Nausea/vomiting
  • bowel habits (constipation, diarrhea)
  • Chewing/swallowing ability
  • Medical diagnosis
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11
Q

What makes adults Nutritionally-at-Risk after screening?

A

Have one of the following =

  1. Actual/potential malnutrition — loss/gain of >10% UBW in 6 months or >5% UBW in 1 month, or 20% from IBW;
  2. Presence of chronic disease, or increased metabolic requirements;
  3. Altered diets or diet schedules (parenteral or enteral nutrition, surgery, illness, or trauma);
  4. Inadequate nutrition intake including not receiving food or nutrition products (impaired ability to ingest or absorb) for more than 7 days
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12
Q

After screening and the patient is found NOT-at-Risk…

A

RESCREEN at:

  • Regularly specified intervals;
  • When clinical/nutritional status changes;
  • If found At-Risk later, perform full assessment!
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13
Q

What is done following a determination of Nutritionally-At-Risk?

A
  • *Nutritional Assessment!!
    1. Review nutrition history;
    2. Evaluation of anthro, biochemical data;
    3. Review clinical status;
    4. Nutritionally-focused physical
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14
Q

After completing the Assessment…

A
  • Develop a nutrition care plan based on…
    1. Interdisciplinary approach;
    2. Objectives of care: short/long term goals, educational needs, discharge planning, home training;
    3. Design nutrition prescription;
    4. Enteral/parental support
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15
Q

What are Reassessments based on?

A
  • Change in clinical status;
    2. Enteral/parenteral support;
    3. Organizational protocol
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16
Q

What is a Nutrition Assessment?

A
  • Very systematic process of obtaining, verifying, and interpreting data in order to make decision about the capture and cause of nutrition-related problems;
  • NOT a measure of a dietetic practitioners level of productivity;
  • Purpose = To obtain, verify, and interpret data
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17
Q

What is the data from assessment used for?

A
  1. Determine nutrition-related problems/dx (WHAT);
  2. Determine what additional data needed to validate suspected dx;
  3. Identify CAUSES (WHY)→ Focuses on understanding the wide variety of FACTORS the influence nutritional status ;
  4. Identify significance/severity of problems (Quantify/Compare)→ GOAL SETTING
    * *Data will then be used to determine the types of OUTCOMES that are desired
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18
Q

How is Assessment an ONGOING process?

A
  • Not only initial data collections but a continual reassessment and analysis of client’s needs and condition ;
  • Initial Data collection with REPEAT data collection;
  • Reassessment and analysis of client’s status compared to specified criteria (step 4 of NCP)
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19
Q

What question should be answered with assessment data collected?

A
  1. What is it indicated about a person’s nutritional status and all of the possible factors that contribute to nutritional balance?;
  2. What possible nutrition diagnos(es) might these data provide evidence for?;
  3. What additional data might be necessary to validate the presence of the suspected nutrition diagnoses?
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20
Q

What are the 5 domains of data?

A
  1. Food/Nutrition related history;
  2. Anthro measures;
  3. Biochemical, medical tests/procedures;
  4. Nutrition-Focused Physical;
  5. Client History
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21
Q

What different factors determine the data needed?

A
  • Setting (WIC vs. inpatient vs. outpatient);
  • Present health status of individual/group;
  • AND’s EAL’s Guides for Practice ie: DM patients- include lipid profile);
  • Initial vs. follow up: comprehensive vs. more specific, but less data per identified problems
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22
Q

What are the 3 diagnostic domains of data?

A
  1. Intake;
  2. Clinical;
  3. Behavioral-Environmental
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23
Q

What is included in the Intake Domain?

A

Contains nutrition problems that are related to the intake of energy nutrients, fluids and bioactive substances through oral diet or nutrition support

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24
Q

What is included in the Clinical Domain?

A

Contains nutrition problems that are related to medical/physical conditions;
→ Swallowing, chewing, digestion, absorption, and maintaining appropriate wt.

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25
Q

What is included in the Behavioral-Environment Domain?

A

Problems that are related to knowledge, attitude/beliefs, physical environment or access to food and food safety

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26
Q

What is Subjective Data?

A

-Usually obtained during interviews, coming directly from the patient, family members or significant others;
-Client perceptions of his/her medical condition, dietary intake, lifestyle, medications/supplements, and family history;
-Also interviewers observations;
“Emotional”

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27
Q

What is Objective Data?

A

-Information obtained from a verifiable source such as current medical record and previous histories;;
-Anthropometric and biochemical data, medical tests and procedures;
-Organization and content of medical records can vary per institution
“Technical”

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28
Q

Where does assessment information come from?

A
  • Patient/client through an interview (subjective);
  • Observations and measurements (objective);
  • Medical record (objective- verifiable);
  • Referring health care provider
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29
Q

What type of info comes from patient interviews?

A
  • Intake data (intake domain);
  • Knowledge/ beliefs (behavioral/environmental domain);
  • Appetite and GI function info → evaluation of chewing/swallowing, denture use where applicable, nausea, V/D, constipation, diarrhea, and heartburn
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30
Q

What type of info comes from Observations and Measurements?

A

-Anthropometrics, biochemical data (clinical domain)

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31
Q

What makes for a successful interview?

A
  • Private and confidential environment;
  • Establish a good rapport with the client;
  • Respect religious, cultural and familial values/needs;
  • Provide attentive listening skills;
  • Structure questions that are open and neutral;
  • Avoid closed and leading questions;
  • Avoid simple yes/no questions
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32
Q

Where is the assessment data found?

A
  • Each group of assessment data will be listed on the Nutrition Dx reference sheets → Compared to reliable standards or ideal goals ;
  • States what indicators to use for each Dx;
  • *Nutrition Care Indicator= What will be measured
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33
Q

What are the types of assessment data or indicators?

A
  1. Food/Nutrition Related History = SUBJECTIVE;
  2. Anthropometric Measurements = OBJECTIVE;
  3. Biochemical Lab Data, Medical Tests and Procedures = OBJECTIVE;
  4. Nutrition-Focused Physical Findings = OBJECTIVE;
  5. Client History
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34
Q

Food/Nutrition Related History = SUBJECTIVE data

A
  • PO Intake;
  • Meal/snack patterns;
  • Allergies/ intolerances;
  • Physical activity/ function;
  • Preferences including ethnic, cultural, religious;
  • Food/nutrient administration;
  • ETOH intake;
  • Previous nutrition education ;
  • Medication and supplement use;
  • Knowledge and beliefs;
  • Food and supplies available
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35
Q

Anthropometric Measurements = OBJECTIVE data

A
  • Height;
  • Weight (current, usual, ideal);
  • BMI;
  • Waist circumference or waist-to-hip ratio;
  • Growth pattern with percentile ranks;
  • Weight history;
  • Rate of weight change (% weight change/ in days, weeks, months)
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36
Q

Biochemical Lab Data, Medical Tests and Procedures = OBJECTIVE data

A
  • Visceral/ somatic protein assessment;
  • Glucose;
  • Hematological assessment;
  • Lipid Profile;
  • Electrolytes;
  • Tests (barium swallow, resting metabolic rate, bone scans…)
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37
Q

Nutrition-Focused Physical Findings = OBJECTIVE data

A
  • Physical appearance;
  • Hair, skin, nails…;
  • Muscle and fat wasting;
  • Swallow Function;
  • Appetite ;
  • Affect (general physical appearance)
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38
Q

Client History

A
  • Personal history;
  • Medical/health/family history;
  • Treatments or alternative medicine treatments used;
  • Social history
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39
Q

Food and Nutrition Related history data is classified as…

A
  1. Retrospective = collecting data from events that have already happened ;
  2. Prospectively = collecting data as it occurs
  3. Validity = quality of producing desired results
40
Q

What is included in the Nutrition Focused Medical History?

A
  1. Chief Complaint;
  2. CURRENT Health Status;
  3. Chronic Disease States;
  4. Diagnostic Procedures;
  5. Family Health History;
  6. Oral Health History;
  7. Medications
41
Q

What is the Chief Complaint?

A
  • WHAT brought them into the hospital!;
  • Reason for medical care;
  • Includes onset and duration
42
Q

What is documented with the CURRENT Health Status?

A
  • Acute illness or injury;
  • Hydration status;
  • Infections, fever;
  • Open wounds;
  • Recent weight loss or gain > 10% of UBW (w/in 6 months);
  • UBW 20% more or less than IBW;
  • Anorexia, nausea, vomiting, diarrhea, constipation;
  • Dysphagia;
  • Recent change in functional status
43
Q

What Chronic Disease States would be listed?

A
  • Carcinoma;
  • Cardiac disease;
  • Chronic lung disease;
  • Inflammatory Bowel Disease – Cohn’s Disease Ulcerative Colitis ;
  • Developmental delay;
  • Diabetes;
  • Epilepsy;
  • Hepatic disease;
  • Hyperlipidemia;
  • Renal disease ;
  • Peptic ulcer;
  • Neurological disorders
44
Q

What Diagnostic Procedures are especially important?

A

Those that may require prolonged NPO (no food intake)

45
Q

What Medical Therapies would be listed?

A
  • Dialysis;
  • Chemotherapy/radiation;
  • Ventilation
46
Q

What Family Health History factors would be important?

A
  • Allergies (food);
  • Cancer;
  • Cardiovascular disease;
  • Diabetes;
  • Food intolerances;
  • Genetic disorders affecting nutritional status;
  • GI disorders;
  • Obesity;
  • Osteoporosis
47
Q

What Oral Health History should be noted?

A
  • Absence of teeth, poor fitting dentures;
  • Difficulty chewing;
  • Mouth pain when eating;
  • Mouth sores
48
Q

What types of Medication should be listed?

A
  • Current prescriptions;
  • Supplements;
  • Complementary/alternative medicines;
  • Side effects that may affect nutrient intake;
  • Drug-nutrient interactions
49
Q

What Social History issues could affect nutritional health status?

A
  • Socioeconomic status;
  • Housing situation (cooking/storage);
  • Social and medical support (family/ caretakers available- mealtime/ MD/RD appts);
  • History of recent crisis;
  • Activity level/ Ability to perform ADL’s;
  • Meal preparation;
  • Smoking;
  • Occupation;
  • Other factors/issues
50
Q

What Communcation Issues should be listed?

A 
-Primary Language
•	Ability to speak, read, write;
-Education level;
-Attention span;
-Memory: short and long-term;
-Also- Desire to improve health & be involved in care of health
51
Q

What are some Additional Food/Nutrition HISTORY Components?

A
  • Current Diet Order;
  • Days on clear liquids, inadequate intake or NPO;
  • Dietary restrictions (past and present);
  • Recent dietary changes (intentional and unintentional);
  • Food consistency restrictions (soft, pureed, or liquid);
  • Satiety level;
  • Snack consumption;
  • Beverage consumption;
  • Alcohol consumption;
  • Taste changes or aversions;
  • Fad diets;
  • Commercial dietary supplements, protein powders, meal replacements….
52
Q

What are the 3 most common diet history methods?

A
  1. 24-Hour Recall;
  2. Food Frequency Questionnaire;
  3. Food Diary
53
Q

What is a 24-Hour Recall?

A
  • Clinician guides the client through a recall of all food and drink that has been consumed over the previous 24-hour period;
  • Start with the most recent and works backwards throughout the day;
  • Asks questions about activities to help memory;
  • Ask for verification of serving sizes, prep methods, and clarify uncertainties → USDA multiple-ass method
54
Q

24-Hour Advantages & Disadvantages

A
  • Advantages – short administration, low cost, little client burden;
  • Disadvantage – may not show typical dietary intake due to changing day-to-day variations; Client may only report what they believe the RD wants to hear; Information may be inaccurate due to inability to guess servings sizes and totally remember all foods consumed; Low level of accuracy ;
  • Strengthen accuracy with food models, serving cups and spoons, and other portion sizes aides
55
Q

What is a Food Record/Food Diary?

A

Client documents their dietary intake typically for 3 or 5 days; Should include both a weekday and a weekend sampling; Clients estimate or weigh foods they consume

56
Q

Food Record/Food Diary Advantages/Disadvantages

A
  • Advantage – Not totally reliant upon memory and may be much more representative of actual intake;
  • Disadvantage – Problems with validity, underreporting is common, and client may change food habits due to having to record ; Heavier burden to the client so they must commit to the record
57
Q

What is a Food Frequency Questionnaire?

A
  • Procedure that is a retrospective review of SPECIFIC food intake;
  • Foods are organized into groups and client identifies how much, how often, and by what method they consume certain foods or food groups; Many are specialized to be related to diseases;
  • *Collection method used by NHANES and MEDFICTS questionnaire
58
Q

Food Frequency Questionnaire Advantages/Disadvantages

A
  • Advantage – inexpensive, quick,;
  • Disadvantages – Lower response rate due to self-administration by client; All foods may not be applicable to everyone given the questionnaire; May not include ethnic or child-appropriate foods or quantities that are realistic for those consuming larger amounts like athletes
59
Q

When is a Calorie Count used?

A
  • Acute or long-term care facility;
  • Recorded as kcals or kcal-protein count;
  • Very detail oriented and may require weighing of all foods before and after meal is served (intake is the difference between the two);;
  • Nutritional information is calculated by RD/DTR;
  • Allows assessment of patient’s understanding regarding nutrition interventions;
  • Establish a relationship with the RD/DTR and determine preferences and tolerances
60
Q

Why are Calorie Counts used in hospitals and not diaries?

A
  • Some patients are not physically able;
  • Having a patient record their own food intake in an inpatient care setting is not a plausible record of food intake – foods are provided by the hospital and should be recorded by the attending staff because they have all the needed nutrient information, the detail can be extensive, and even when the patient is capable it decreases overall stress.
61
Q

What are the Anthro Assessments?

A
  1. Anthropometry = Measurement of body size, weight, proportions;
  2. Body composition = distribution of muscle, body fat;
    - Used to: assess, set goals for intervention, and monitor changes
62
Q

When and how to weight patients?

A

-Variety of scales =
•Balance beam or electronic → Avoid movable scales;
•For non-ambulatory pts. = wheelchair and bed scales ;
-Weigh with minimal clothing, without shoes, at the same time of day across appointments, and after urination

63
Q

How is weight evaluated for ADULTS?

A
  1. BMI* (we will use for assessment);
  2. Hamwi Equation = IBW;;
  3. Variations from UBW → % Wt. Change (>5%; >10%)
64
Q

How is weight evaluated for CHILDREN?

A

-CDC Growth Charts; Based on NHANES;
-Charts for children w/ endocrine & genetic disorders
-Concern for Nutritional Inadequacy =
•< 3rd percentile
•> 97th percentile

65
Q

What is the Hamwi equation?

A
  • IBW;
  • Validity questionable) → Doesn’t account for age, activity, etc.
  • *Men = 106 pounds for first 5 feet plus 6 pounds for each inch over 5 feet
  • *Women = 100 pounds for first 5 feet plus 5 pounds for each inch over 5 feet
  • *Note: subtract 5# (women) or 6# (men) pounds for each inch under 5 feet
66
Q

What are the adjustments for Hamwi?

A
  1. Body Frame Size;
    - Add 10% for large frame;
    - Subtract 10% for small frame;
  2. Spinal cord injury
    - Paraplegia: subtract 5% to 10% from IBW
    - Quadriplegia: subtract 10% to 15% from IBW
67
Q

What is Body Mass Index (BMI)?

A
  • Ratio of height to weight
    1. Wt (lb)/ (in)² x 703 or
    2. Wt (kg) divided by ht (m)²
68
Q

What is the purpose of Waist Circumference?

A
  • Assess abdominal fat;
  • Use along with BMI to classify obesity and risk for chronic disease in Caucasian, African American, Hispanic & Native American populations;
  • Waist to hip ratio;
  • *Men > 40 in (102cm) = risk for disease;
  • *Women > 35 in (88cm) = risk for disease
69
Q

WC for Asians

A
  • Men >90cm

- Women >80 cm

70
Q

What are the Percent Body Weight used in assessment?

A
  • %IBW= CBW /IBW x 100;

- % UBW= CBW/UBW x 100

71
Q

What is Percent Weight Change?

A

% Weight Change = {(UBW – CBW)/UBW} x 100

72
Q

IBW Adjustment for Amputations

A
  • Account for the missing body part;

- Estimated IBW= {(100-% amputation) / 100} x IBW (for original height)

73
Q

Amputee Body Wt. Adjustment for BMI

A

{(Actual BW) / (100 - % amputation)} x 100

74
Q

What is Body Composition?

A
  • Comparison of fat mass to fat-free mass ;
  • For use in outpatient/ research settings:
    1. Skinfold measurements
    2. Bioelectrical impedence (BIA)
    3. Hydrodensitometry
    4. Dual X-ray absorptiometry (DXA)
75
Q

What are Skinfold Measurements?

A
  • Estimate energy reserves of fat and somatic protein is subcutaneous tissue;
  • Double fold of skin and subcutaneous tissue with a CALIPER and tape measure;
  • Chest, triceps, subscapular, midaxillary, suprailiac, abdomen, thigh and calf → Use multiple sites for accuracy
76
Q

What is Bioelectrical Impedance (BIA)?

A
  • Small, low frequency, alternating electrical currents is administered at one extremity of the body;
  • Impedance of the current can then estimate body components → Body cell mass, fat-free mass, fat mass, and total body water ;
  • LOW water (fat and bone) are POOR conductors = HIGH Impedance
  • HIGH water (blood, muscle, organs) are GOOD conductors = LOW impedance
  • DO NOT use with pts. who recently had a large shift in water balance
77
Q

What is Hydrodensitometry?

A
  • Underwater weighing;
  • Most accurate method of body composition based on the two-compartment model;
  • Measures body volume (density) and relies on the assumption that density of fat mass and components of fat-free mass are constant
78
Q

What is Dual X-ray absorptiometry (DXA)?

A
  • Measuring bone mineral content and density;
  • 3 compartments of mineral mass, mineral-free mass, and fat mass;
  • Body is scanned with radiation photons at two different levels;
  • Varied absorption rate of tissues allows assessment of body composition;
  • DOES actually provide the distribution of body fat
79
Q

What is the estimation for ENERGY requirements?

A
  • Men: RMR= 10(Wt) + 6.25(Ht) – 5(A) + 5;
  • Women: RMR= 10 (Wt) + 6.25(Ht) – 5(A) – 161

W= weight in kg, H= ht in cm, A= years

80
Q

Total Energy Requirements

A
  • Hospitalized: TEE= REE x AF x IF;

- Healthy: TEE = REE x AF

81
Q

What are the Energy Requirements for ACUTELY ILL patients?

A
  • Measuring RMR is best, however NOT PRACTICAL in hospital setting;
  • Each facility will have a procedure or protocol for calculations, so wherever you go find out what formulas they use (Penn State, Ireton Jones_
  • WE use the Mifflin St. Jeor
82
Q

What are the Protein requirements for adults?

A
  • Based on nutritional status (degree of malnutrition), degree of stress of disease or injury;
  • Healthy DRI = 0.8g/kg;
  • Metabolically STRESSED patient = Provide energy to meet metabolic demand; 1.0-1.5 g/kg/d of protein (assuming adequate organ function)
  • Additional protein may be needed in certain situations
83
Q

How are the Vitamin and Mineral Requirements assessed?

A
  • Dietary Reference Intakes;
  • Plan diets and assess diets with Dietary Guidelines/DRIs in mind;
  • But DRIs are established for HEALTHY individuals = Not clear how to use in patients with an illness, injury, or disease;
  • Combine nutrient intake data with lab, clinical, medical dx, and anthropometric data;
  • “Inadequate” with nutr. dx terminology → keep in mind that it does NOT always mean nutrition deficiency. just NOT optimal.
84
Q

What is done with Assessment data?

A
  • After collection compare to criteria and/or national standards or norms;
  • Purpose: to “assess” if needs are being met and determining the presence of nutrition-related problems.
85
Q

What Criteria is used in the assessment?

A
  • Criteria – what the indicator is compared against;
  • 2 types of criteria =
    1. Nutrition prescription or goal
    2. Reference standards (3 types)
  • National: DRI, ASPEN, ADA
  • Institutional
  • Regulatory
86
Q

His is Critical Thinking invoked in the data assessment?

A
  1. Determine appropriate data to collect
  2. Determine the need for other or more information
  3. Selecting appropriate assessment tools/procedures to match the situation
  4. Distinguishing relevant from irrelevant data
87
Q

What is the purpose of the Nutrition Diagnosis?

A
  • Identification and labeling of the client needs;
  • Describes a nutrition problem;
  • Responsible for treating dx nutritionally;
  • NOT a clinical diagnosis for an MD!;
  • Diagnostic statement = PES format
88
Q

What are the 3 domains of Diagnoses?

A
  1. Intake –Too much or too little of food or nutrient compared to a standard;
  2. Clinical – Problems that relate to medical or physical issues;
  3. Behavioral- Environmental – Issues with knowledge, beliefs, physical environment, access, or food safety that are affecting nutritional status
89
Q

What are the parts of the PES statement?

A
  1. P = Problem or Nutrition Diagnosis Label — specified language;
  2. E = Etiology — “Related to”; cause or factors contributing to dx; appropriate terminology given;
  3. S = Signs and Symptoms — Indicators/data of problem and extent; Measurable and show severity or “justify” the dx
90
Q

Parts of the IDNT book

A
  • Each nutrition diagnosis has a “reference sheet” ;
  • Gives complete definition of problem;
  • Lists the possible etiology → Either the CAUSE or CONTRIBUTING FACTORS;
  • Lists the signs/symptoms appropriate for the diagnosis;
  • Lists the potential assessment indicators that should be used;
  • Must use one or more that are on the list!
91
Q

How do you prioritize PES statement diagnoses?

A

1st : Arrange in order of urgency
2nd: Consider possible nutrition interventions for the diagnosis
3rd : Consider:
-early responses to an intervention,
-client preferences for behavior change,
-impact of one problem on another

92
Q

Questions for RD to ask to ensure proper PES statement:

A
  • Can the RD resolve or improve the problem (nutr dx)?
  • Does the nutrition assessment data support the problem (nutr dx), etiology and s/s?
  • Can the etiology (the “root cause”) be addressed by the RD in the intervention?
  • Is it the true cause for the problem?
  • Can you measure the s/s to determine if the problem is fixed or improved?
  • Can this be documented at the next visit (or soon) to show improvement in the nutr dx?
93
Q

PES Statement Summary

A
  1. The problem is the : “WHAT is the problem?”
  2. The etiology is the: “WHY does this problem exist?”
  3. The signs/symptoms are the: “HOW do I know?” or “HOW severe is the problem?”
94
Q

What are “Predicted Terminologies” of the IDNT book?

A
  • Problems are based on observation, experience, or scientific reason. ;
  • Future intake will likely not meet needs or be problematic;
  • Use when you discover that if the patient continues current diet, then there may be a problem in the future and want prevent complications later;
  • Objective is to PREVENT the patient from developing the nutrition dx that is predicted.
95
Q

How are Enteral and Parenteral Nutrition separated in the IDNT book?

A
  • Inadequate Parenteral Nutrition Infusion (NI-2.6);
  • Excessive Parenteral Nutrition Infusion (NI-2.7);
  • Less Than Optimal Parenteral Nutrition (NI-2.8)
96
Q

What is Limited Food Acceptance from IDNT?

A

Limited Food Acceptance (NI-2.9) = For individuals who choose or accept very limited food choices due to physiological or behavioral issues, aversion, or harmful beliefs/attitudes

97
Q

What is Limited Access to Nutrition-Related Supplies from IDNT?

A

Limited Access to Nutrition-Related Supplies (NB-3.2) = Created for practitioners to capture patient/client access concerns for supplies including testing and monitoring equipment and assistive eating and food preparation devices.

Fall 2014 (8 decks)

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