MODULE-IV.D-notes

Question 1

NUTRITION CARE INDICATORS

Answer 1

food and nutrient intake
growth and body
composition, food and nutrition related knowledge, attitudes, and behaviors; and food access

Laboratory values such as HgbA1c, hematocrit, serum cholesterol

Functional capabilities such as physical activity

Question 2

Nutrition Care Evaluation

Answer 2

Measurement and evaluation of Nutrition Indicators

Nutrition care criteria:|

Nutrition prescription or goal

Reference Standard:

Question 3

:pre-planned review and measurement of selected
nutrition care indicators of patient/client’s status relevant to
the defined needs, nutrition diagnosis, nutrition
intervention, and outcomes

Answer 3

Nutrition Monitoring

Question 4

: the systematic comparison of current findings with the
previous status, nutrition intervention goals, effectiveness
of overall nutrition care, or a reference standard

Answer 4

Nutrition Evaluation

Question 5

: the results of nutrition care that are directly related to the
nutrition diagnosis and the goals of the intervention plan

Answer 5

Nutrition Care Outcomes

Question 6

: markers that can be measured and evaluated to
determine effectiveness of nutrition care.

Answer 6

Nutrition Care Indicators
:

Question 7

. Gastrointestinal Changes

Answer 7

-stomach which negatively affect digestion andreducetheabsorption of nutrients

reducedstomachacid production or secretion

reduces the absorption of vitaminB-12 and iron

-B-12 deficiency is linked to cognitiveimpairment,whereas not enough iron leads to anemia
_
severe fatigue and loss of appetite

stomach emptying is slower

peristalsis – is also slower cause of constipation and bloating.

Question 8

Reduced Metabolism

Answer 8

lose muscle mass due to reduced activity levels

metabolic rates decline proportionatelywiththedecline in muscle tissue

lower metabolism is weight gain in the form of fat - Type 2 diabetes and cardiovascular diseases

reduces the amount of water the body
can hold, as approximately 72 percent of total body water
is held within muscle tissue.

Question 9

Perceptual Changes

Answer 9

higher risk of malnutrition

reduced cognitive
capacity

, deficiency
of certain nutrients– particularly vitamins B-6, B-9 and B- 12 – are associated with further cognitive impairment.

Reduced sense of smell and taste (less
appealing)

Question 10

Less Saliva and Dentition Problems

Answer 10

reduced saliva production – called xerostomia

reduce breakdown of
nutrients such as starch and fat

. Loss of teeth

Question 11

What are strategies that can address these changes?
1. Adapting to Dietary Changes

Answer 11

Eat healthy meals

-Protein

-Antioxidants

healthy weight. Seniors with a BMI between 25 and 32
have the lowest rates of mortality, and recover
better from illness and infection

Quit smoking and eliminate alcohol in the diet

. Exercise

sleep

Connect with others

Question 12

• A therapeutic diet is a meal plan that controlstheintakeof certain foods or nutrients. It is part of thetreatment ofamedical condition and are normally prescribedbyaphysician and planned by a dietician.

Answer 12

SELECTED THERAPEUTIC DIETS

Question 13

SELECTED THERAPEUTIC DIETS

. Low Calorie Diet

Answer 13

A low-calorie diet is typically between1000to1500 calories - weight loss

not appropriateforeveryone, especially athletes andbreastfeedingwomen.

Take in fewer calories than you burn(viadailyliving and deliberate exercise), to loseweight.

Question 14

SELECTED THERAPEUTIC DIETS

.Diabetic Diet

Answer 14

treatment of diabetes (a metabolic diseasethataffects the endocrine systemof thebodyandtheuse of carbohydrates and fats).

Question 15

. Diabetic Diet
glucose cannot be used which

raises the blood sugar level -

 some of which will be excretedintheurine –

 patient complains of frequent thirst–___
and
 frequent urination – ___

and increase in appetite –

Answer 15

hyperglycemia

glycosuria

polydipsia,

polyuria,

polyphagia

Question 16

. Diabetic Diet

Two Types are:

Answer 16

1) Juvenile Diabetes–occursatbirth through adolescence

2) Adult onset diabetes–occursprimarily among obesepeopleusually mild, stableandwellregulated with diet or withoralmedicatio

Question 17

. Diabetic Diet

together foods that have roughly the same
amounts of calories, carbohydrate, fat and protein
into “Exchange” groups, so that one may be
exchanged for another.

Answer 17

The Food Exchange Lists

Question 18

. DASH Diet

Answer 18

Stop Hypertension to treat high blood pressure

foods that contain high
amounts of potassium, magnesium, calcium and
fiber to help lower blood pressure

limit intake of sodium to 1,500 mg
a day for high blood pressure

wishing to lose weight and prevent the onset of
diabetes.

high amounts of fruits, vegetables
and whole grains, along with lean sources of
protein, low-fat dairy foods, nuts, seeds and
legumes.

Question 19

Diet Therapy for Diseases of the Gastrointestinal Trac

. Peptic Ulcer

what-
treatment-

Answer 19

a condition in which painful sores or
ulcers develop in the lining of the lower esophagus, stomach or the first part of the small intestine (the
duodenum).

A bland diet is recommended
soft, low in dietary fiber, cooked rather
than raw, and not spicy with the ability to dilute, neutralize, or reduce the secretion of acid by the
stomach

Question 20

Diet Therapy for Diseases of the Gastrointestinal Trac|

Diverticulosis and Diverticulitis

Answer 20

small, bulging pouches (diverticula) develop
in your digestive tract -

When one or more of these
pouches become inflamed or infected, the condition is
called diverticulitis

A diet of liquids in the acute phase and low
residue foods, then a well balanced high fiber
diet with more use of bran, whole grains and
cellulose foods are recommended.

Question 21

. Malabsorption Syndrome (Celiac Sprue)

Answer 21

inability to absorb nutrients, vitamins, and minerals from
the intestinal tract (damaged by gluten) into the
bloodstream

Causes may include: Diseases affecting the
intestine itself, such as celiac disease. Absence or low
levels of certain digestive enzymes.

Gluten free diet
Healthyfatsare in foods like avocado, walnuts, coconut oil,ghee, and cold-pressed olive oil. Addeggs, andfish such as salmon, sardines andtuna
Avoidlactose-containing dairy products(milk, icecream, and cheese)

Question 22

. Non-tropical Sprue

Answer 22

a rare digestive diseaseinwhichthe small intestine’s ability to absorb nutrients(gluten)isimpaired (malabsorption)
Excessivefat isexcretedin the stool (steatorrhea).

Gluten free diet – omit cereal grainscontainingwheat, rye, or oats fromthe diet. Substituewithrice and corn cereal.

Question 23

Ulcerative Colitis

Answer 23

• an inflammatory bowel disease(IBD) that causes long-lasting inflammationandulcers(sores) in the digestive tract.

affectstheinnermost lining of the large intestine (colon) andrectumwhich causes profuse and bloody diarrhea, cramping,abdominal pain anorexia and weight loss.

Diet recommended high protein, highcalorie,with increased vitamin supplement lowresidue.For healing of colitis and restorationof nutrientdeficits.

Question 24

Gastroesophageal Reflux (GERD)

Answer 24

occurswhenstomach acid frequently flows back intothetubeconnecting the mouth and stomach (esophagus).

Thisbackwash (acid reflux) can irritate theliningof theesophagus. Many people experience acid refluxfromtimeto time.

A diet rich in whole grains andfruitsandvegetables can help GERDsymptoms. Avoidfoods high in fat, large meals, andfoodsthatrelax the lower esophageal sphincter suchasalcohol, chocolates and high fat foods

Question 25

. Hepatitis

Answer 25

inflammation of theliver. Virusescause most cases of hepatitis

Diet Therapy includes; enriched protein, moderate fat, high energy diet from 2500 to 4000
calories with minerals and vitamin supplement

Question 26

The typeof hepatitisisnamed for the virus that causes it; for example, hepatitisA,hepatitis B or hepatitis C

Hepatitis A.

Answer 26

is a viral liver diseasethat cancausemild to severe illness. The hepatitis Avirus(HAV)is transmitted through ingestion of contaminatedfood and water or through direct contact withaninfectious person. Almost everyonerecoversfully from hepatitis A with a lifelongimmunity.

Question 27

The typeof hepatitisisnamed for the virus that causes it; for example, hepatitisA,hepatitis B or hepatitis C

Hepatitis B

Answer 27

a vaccine-preventableliverinfection caused by the hepatitis Bvirus(HBV).Hepatitis B is spread when blood, semen,orother body fluids froma person infectedwiththevirus enters the body of someonewhoisnotinfected. This can happen throughsexualcontact; sharing needles, syringes, or otherdrug- injection equipment; or frommothertobaby at birth.

Question 28

The typeof hepatitisisnamed for the virus that causes it; for example, hepatitisA,hepatitis B or hepatitis C

Hepatitis C

Answer 28

Hepatitis C is spread through contact with blood from an infected
person. Today, most people become infected
with the hepatitis C virus by sharing needles or
other equipment used to prepare and inject
drugs

Question 29

The typeof hepatitisisnamed for the virus that causes it; for example, hepatitisA,hepatitis B or hepatitis C

Hepatitis D

Answer 29

also known as the hepatitis delta
virus, is an infection that causes the liver to
become inflamed. This swelling can impair liver
function and cause long- term liver problems,
including liver scarring and cancer. The condition
is caused by the hepatitis D virus (HDV).

Diet enriched protein, moderate fat, high energy diet from 2500 to 4000 calories with minerals and vitamin supplement

Question 30

Cirrhosis of the liver

Answer 30

• Cirrhosis is the severe scarring
  of the liver and poor liver function seen at the terminal
  stages of chronic liver disease

The scarring is most often
caused by long-term exposure to toxins such as alcohol or
viral infections

Patients are often depleted of protein and
complications of ascites (accumulation of fluids in the
peritoneal cavity).

Diet Therapy includes – Na restricted diet, high
protein to compensate for the depletion. Alcohol
is strictly forbidden.

Question 31

. Cholecystitis

Answer 31

• is inflammation of the gallbladder. It
  usually occurs when drainage from the gallbladder
  becomes blocked (often from a gallstone).

It may be acute
(come on suddenly) and cause severe pain in the upper
abdomen

Diet Therapy: Low fat diet – avoid rich pastries, chocolates, nuts, fatty fried gas forming foods, spices and high residue food.

Question 32

. Pancreatitis -

Answer 32

is inflammation in the pancreas due to a
decreased production of the digestive enzymes

Diet Therapy – during acute attacks NPO
for 48 hours then low fat, low elemental
formulas when enteral feeding is
appropriate

Question 33

. Acute Renal failure

Answer 33

– a sudden decline of kidney
function or abrupt loss of kidney function

Low Protein, essential amino acid- controlled potassium, high carbohydrate
diet (for energy) to sustain patients with
uremia and alleviate symptoms.

Question 34

2. Cancer

Answer 34

– a group of dissimilar diseases categorized
by unconstrained replication of cells. Seen as an atypical
growth of cells resulting in a mass that invades and
destroys normal tissues.

Any substance that is an agent
involved in the promotion of cancer or its propagation is
called a carcinogen.

Highcalorie,high protein orally or via tubefeedingsandor Total parenteral Nutrition

Question 35

Cancer
There are two types of tumor:

)Benign tumor

Answer 35

• is a mass of cells (tumor) that lacks
  the ability to either invade neighboring tissue or
  metastasize (spread throughout the body). When
  removed, benign tumors usually do not grow back, whereas malignant tumors sometimes do.

Question 36

Cancer
There are two types of tumor:

Malignant tumor

Answer 36

• are cancerous and can spread
  cancer cells throughout one’s body through the
  blood or lymphatic system, a process known as metastasis

Question 37

. Acquired Immune Deficiency Syndrome(AIDS)

Answer 37

disease of the immune systemdue to infectionwithHIV.
HIV destroys the CD4 T lymphocytes (CD4cells) of theimmune system, leaving the body vulnerabletolifethreatening infections and cancers

 Eating a diet high in vegetables, fruits,whole grains, and legumes.  Choosing lean, low-fat sourcesof protein. Limiting sweets, soft drinks, andfoodswithadded sugar.  Including proteins, carbohydrates, andalittle good fat in all meals andsnacks

Question 38

RECORDING AND REPORTINGOFNUTRITIONSTATUS - Quality documentation for nutrition monitoringandevaluation includes’ the following:

Answer 38

1. Date and time
2. Indicators measured, results, and themethodforobtaining the measurement
3. Criteria to which the indicator is compared(nutritionprescription/goal or a reference standard)
4. Factors facilitating or hampering progress5. Other positive or negative outcomes
5. Future plans for nutrition care, nutritionmonitoring,and