MODULE-IV.D-notes Flashcards
NUTRITION CARE INDICATORS
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
Nutrition Care Evaluation
Measurement and evaluation of Nutrition Indicators
Nutrition care criteria:|
Nutrition prescription or goal
Reference Standard:
: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
Nutrition Monitoring
: the systematic comparison of current findings with the
previous status, nutrition intervention goals, effectiveness
of overall nutrition care, or a reference standard
Nutrition Evaluation
: the results of nutrition care that are directly related to the
nutrition diagnosis and the goals of the intervention plan
Nutrition Care Outcomes
: markers that can be measured and evaluated to
determine effectiveness of nutrition care.
Nutrition Care Indicators
:
. Gastrointestinal Changes
-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.
Reduced Metabolism
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.
Perceptual Changes
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)
Less Saliva and Dentition Problems
reduced saliva production – called xerostomia
reduce breakdown of
nutrients such as starch and fat
. Loss of teeth
What are strategies that can address these changes?
1. Adapting to Dietary Changes
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
- 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.
SELECTED THERAPEUTIC DIETS
SELECTED THERAPEUTIC DIETS
. Low Calorie Diet
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.
SELECTED THERAPEUTIC DIETS
.Diabetic Diet
treatment of diabetes (a metabolic diseasethataffects the endocrine systemof thebodyandtheuse of carbohydrates and fats).
. 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 –
hyperglycemia
glycosuria
polydipsia,
polyuria,
polyphagia