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N142 Happy Thoughts > Module 7 Pt.3:Nutritonal Assessment > Flashcards

Module 7 Pt.3:Nutritonal Assessment Flashcards

1
Q

What is nutritional status

A

Degree of balance between nutritional intake and nutritional requirements.

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2
Q

What does nutritional status depend on

A
  • Genetic predisposition
  • Income
  • education
  • physical and social environment
  • nutritional literacy
  • Acces to protective foods
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3
Q

What is undernutrition

A
  • Nutrient reserves become depleted/inadequate intake
  • Impaired growth, lowered resistance
  • delayed wound healing
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4
Q

What is over nutrition

A
  • Excess of requirements

- Can cause: Diabetes type 2, heart disease, hypertension, stroke, gallbladder, sleep apnea and cancer

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5
Q

What are the developmental considerations for an infant

A
  • birth to 4mo is rapid growth
  • beast feed for first 6 months of life
  • need vitamin D
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6
Q

What are the developmental considerations for adolescence

A

Rapid physical growth and hormones

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7
Q

What are the developmental considerations for Pregnancy

A
  • Need calories, proteins, vitamins, minerals,

- need folic acid

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8
Q

What are the developmental considerations for adulthood

A

Growth and nutritional requirements stabilized

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9
Q

What are the developmental considerations for older adults

A

Poor physical or mental health. Isolation, alcoholism, poverty, mobility issues
-need vitamin D so don’t develop osteoporosis

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10
Q

Who is likely to have food insecurity

A
  • Related to income: Aboriginal or ppl in rural communities.
  • Lower socioeconomic status
  • occupation, religion, gender, health awareness and socioeconomic status , immigration status
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11
Q

What 5 elements does canadas food guide contain

A

1) Produce
2) Grain product
3) Milk and alternative
4) Meat and alternative
5) Oil and fats

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12
Q

What is a nutritional assessment

A
  • Method of collecting and evaluating data to make decisions about a nutrition based concern or diagnosis
  • assessment data is compared to evidence-informed standards for evaluation
  • provides the framework for monitoring and evaluation
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13
Q

What subjective questions are in a nutritional assessment

A
  • Med history
  • Symptoms
  • Dietary intake
  • Psychosocial, behavioural, functional factors
  • Knowledge
  • Readiness for potential change
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14
Q

What is the purpose of a nutritional assessment

A
  • to identify the individual nutrient requirements
  • provide information for designing a nutritional plan of care that will optimize nutrients and meet individual nutrition requirements
  • establish a baseline data for evaluating the efficacy of nutritional care
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15
Q

What happens in nutritional screening (the 1st step)

A
  • identify those at risk
  • weight + weight history
  • diet info
  • medical history
  • routine lab data
  • malnutrition screening tool
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16
Q

Ways to gather diet history

A

24hr recall(most common), food frequency questionnaire, food diary, and direct observation

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17
Q

What are the problems with the 24hr recall method of diet history

A
  • Might not remember
  • this day may be atypical
  • might alter the truth
  • snacks, condiments go unreported
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18
Q

What is the food frequency questionaire

A

you ask someone about specific foods and then how many times per week month ect. that they eat them

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19
Q

What are the problems with a food diary way of collecting diet history

A
  • 3 days
  • non compliance
  • inaccurate
  • atypical days
  • concious alteration of diet
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20
Q

What is the direct observation way of collecting diet history

A

-It detects more accurately

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21
Q

What us a dietary reference intake

A

4 nutrient based reference values used to assess and plan diets of healthy individuals. Designed for health maintenance, not restorative

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22
Q

What are the 15 subjective subheadings for a comprehensive nutritional assessment

A

1) Positive self management behaviours- Exercise, self monitoring of glucose and nutrition label reading
2) eating patterns
3) usual weight, or recent changes
4) Changes in appetite, taste, smell, chew or swallow
5) Chronic conditions
6) Nausea, vomit, diarrhea, constipation
7) Recent surgery, trauma, burns, infection
8) Food allergies, intolerances
9) Medications, nutritional supplements
10) Alchohol or drug use
11) Exercise and activity patterns
12) family history
13) Psychological symptoms
14) Physical impairments that limit ability to independently consume foods or liquids

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23
Q

Additional info to collect for infants and children

A
  • Generally obtained through the parent or guardian
  • Ask the parents to do a 24hr recall
  • ask about:
  • Gestational nutrition *Birthweight, Compications, maternal weight gain
  • Infant and child nutrition
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24
Q

Additional info to collect for adolescence

A

1) Weight -how they feel about it
2) Use of anabolic steroids -or other agents to improve physical performance
3) Snacks
4) Age of menstuation

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25
Q

Additional info for pregnant women

A
  • Any cravings

- how many times they’ve been pregnant

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26
Q

Additional info for older adults

A

How does your diet now differ from your 40s-50s diet

27
Q

What are the main 4 Objective tests for nutrition

A

1) Anthropomorphic measures
2) Derived Weight measures
3) Body Mass index
4) Waist Hip ratio

28
Q

What are anthropomorphic measures

A

measurements and evaluation of growth, development and body composition
*Height, weight, waist hip ratio & waist circumference, Head circumference

29
Q

What are derived weight measures

A

Percent usual body weight & recent weight change

  • %Usual body weight = current weight/ usual weight X 100
  • weight change = usual weight - current weight divide by usual weight times one hundred
30
Q

What is body mass index

A 
Optimal weight for height (An indicator of obesity) 
-weight in kg / height in m^2 
-25+ is overweight 
under 18.5 is under weight 
39.9+ is obesity 
40+ is extreme obesity
31
Q

What is waist hip ratio

A
  • reflects body fat distributions as an indicator of health risk
  • bottom =gynoid obesity
  • top = android obesity
32
Q

How often to measure pregnant women

A

monthly

33
Q

how much height will older generations lose

A

Men will lose 2.9cm, women 4.9

34
Q

What are lab studies used for and what are some common ones

A
  • Detect preclinical nutritional deficiencies to confirm of support findings
  • Hemoglobin, Hematocrit, cholesterol, triglycerides, blood glucose and monitoring, total lymphocyte count, TLC, skin testing, serum proteins, nitrogen balance (indicates protein nutritional status)
35
Q

What is a serial assessment

A

a nutritional assessment of those who are malnourished or at risk

36
Q

What things to promote for a healthy diet

A
  • variety of food groups
  • assure nutrient adequecy
  • recommended amts of fruit and veg, whole grains, low fat, dairy
  • limit uptake of saturate, transfers, added sugars, starch, cholesterol, salt and alcohol
  • match calorie intake with calories burnt
  • 30-60 mins of exercise most days
  • food safety guidelines
37
Q

What are some chronic diseases that cause metabolic syndrome

A
  • Abdominal obesity
  • Hypertension
  • Dyslipidemia ( abnormal amt. of lipids in blood)
  • insulin resistance and dysglycemia
38
Q

Important nutrients in fruit and veg

A

Carb, Fiber, VitB6, VitC, VitA, Mg, K

39
Q

Important nutrients in grain products

A

Protein, carb, fiber, thiamin, niacin, zinc, iron

40
Q

Important nutrients in milk and alternatives

A

Protein, fat, carb, riboflavin, B12, Vit A, Vit D, Calcium, Zinc, Magnesium, K

41
Q

Important nutrients in Meat and alternative

A

Protein, fat, thiamin, niacin, iron, magnesium, B6, B12, K

42
Q

what is an unacceptable waist circumference for men and women

A

102+cm for me, 88+ cm for women

43
Q

Obtaining a dietary history (FASTCHECK)

A 
Food Practices
Allergies
Symptoms 
Twenty four hour recall
Chewing and swallowing
Hunger
Elimination process
Chemical substances
Knowledge
44
Q

When do you need to screen someone for nutritional status

A

24hrs after admitted to hospital

or every 14 days in longterm care

45
Q

What is digestion

A

absorption, and elimination

46
Q

What is optimal nutritional status

A

Consumption of nutrients in amounts that support daily growth and any increased metabolic demands

47
Q

What are the 6 different nutrients

A

Carbs, Protein, fat, water, vitamins, minerals

48
Q

What are carbohydrates good for

A

recommended MAIN source of energy in diet

main source of fuel is glucose, for brain, skeletal muscles, during exercise and blood cell production

49
Q

What are simple carbohydrates

A

Monosaccharides and disaccharide like sucrose, lactose, maltose, fructose

50
Q

What are complex carbs

A

Polysaccharaides like starch, glycogen

51
Q

What are proteins for

A

Essential for tissue growth, maintenance and repair

52
Q

Whats an incomplete protein

A

lack one or more essential amino acids

53
Q

what is a complete protein

A

Has all 9 essential amino acids (chicken, fish)

54
Q

Protein is our only source of nitrogen, so what does it have full control over?

A

nitrogen balance

55
Q

What is important about fats and lipids

A

most calorically dense, provides fuel, cushions organs,, lubricates body tissue, insulates and protects cell membranes

56
Q

What is cholesterol

A

Deposits in blood vessels, can cause atherosclerosis ( plaque hardens and narrows the arteries)

57
Q

What is bad about trans fatty acids

A

Snack food, margarine.

Increased risk for coronary artery disease and diabetes, increased LDL and decreased HDL

58
Q

What does water do

A

makes up 60-70% of body weight.
Regulates temp, solvent for nutrients and wastes
infants have greatest percent body weight and older adults have least

59
Q

What are vitamins about

A

Essential for normal metabolism

some are antioxidants, some are fat soluble (can be easily stored) and some are water soluble (harder to be stored)

60
Q

What are minerals

A

inorganic elements essential to the body for chemical reactions

61
Q

What are macro minerals

A

Calcium, sodium, potassium, phosphorus, magnesium, sulphur, chloride

62
Q

What are micro minerals

A

Iodine, iron, fluoride, zinc, copper, selenium, mg

63
Q

What is glycemic index and is high or low better

A

You want a low glycemic index. Which is 55 or less, medium is 56-69, and high is 70+. Carbs effect blood glucose levels the most. No more than 10% of calories a day from added sugars

64
Q

When lab studies are done for different age groups

A

Infants: Only done if abnormality is suspected
Adolencense: Hgb,Hct, urinalysis for glucose
Pregnant: Hgb,Hct, urin for proteins and glucose
Older: must take into consideration that renal efficiency is declining and hydration status.

N142 Happy Thoughts (12 decks)

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