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Heal assessment Exam 3 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Purpose of Nutritional Assessment

A
  1. Assess and identify those at nutritional risk
  2. Provide data to develop nutrition plan
  3. Identify the need and referral to registered dietician (RD)
  4. Establish baseline from which to evaluate changes
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2
Q

Nutritional Status

A

The degree of balance between intake and nutrition requirements

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3
Q

Optimal Nutritional Status

A

Meets the day-to-day demand needs and any increase metabolic demands due to growth pregnancy

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4
Q

Malnutrition

A

Undernutrition less calorie intake to meet the demand

Over-nutrition consumptions of more calorie intake and portion than we need

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5
Q

Obesogenic

A
  1. Dietary intake (high in fat, cholesterol, salt, sugar & low fiber)
  2. Physical inactivity
  3. Lifestyle factors (tobacco use, stress, excessive alcohol intake)
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6
Q

Risk factors of obesity

A
  1. Genetic predisposition
  2. Obesogenic environment
  3. Dietary intake (high in fat, cholesterol, salt, sugar & low fiber)
  4. Physical inactivity
  5. Lifestyle factors (tobacco use, stress, excessive alcohol intake)
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7
Q

Subjective data for Nutrition

A

Eating patterns
Changes in appetite, taste, smell, chewing, swallow
Nutritional supplements
Drinks (fluid status, liquid calories)

Usual weight, recent change in weight

Health issues
Recent surgery, trauma, burns, infection food allergies
Chronic illnesses
Medications

GI tract issues
Nausea, vomiting, diarrhea, constipation

Self-care behaviors
Alcohol or illegal drug use
Exercise and activity patterns

Family history

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8
Q

Anthropometric Measurements

A

Body Mass Index

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9
Q

Body Mass Index (BMI)

A

Indicator of optimal weight for height
Indicator of obesity for undernutrition

BMI: weight (kg)/height(meters) squared

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10
Q

Underweight BMI

A

<18.5

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11
Q

Normal weight BMI

A

18.5-24.9

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12
Q

Overweight BMI

A

25.5-29.9

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13
Q

Obese BMI

A

> 30

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14
Q

Morbidly Obese

A

> 40

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15
Q

Fasting

A

8-10 hours of not eating

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16
Q

Fasting Total cholesterol (HDL + LDL + trig)

A

<200 mg/dl

17
Q

Fasting High Density Lipoprotein (HDL)

A

> 60 mg/dL

18
Q

Fasting Low Density Lipoprotein (LDL)

A

<100 mg/dL

< 70 for patients with cardiovascular diseases

19
Q

Fasting Triglycerides

A

<150 mg/dL

20
Q

Fasting Fasting Blood Glucose

A

<100 mg/dL

21
Q

Metabolic Syndrome

A

Cluster of biological factors

Increase the risk of many chronic disorders (3 of the 5)

HTN: BP ≥ 120/80
Prediabetes: fasting blood glucose >100
Hyperlipidemia: Low HDL, High triglyceride, LDL & cholesterol, high risk ratio
Obesity: BMI ≥ 30
Elevated Waist Circumference: ≥ 88 cm for women and ≥ 102 cm for men

22
Q

skin signs of malnutrition

A

dry, flaking, scaly skin

petechiae (Tiny round brown-purple spots due to bleeding under the skin,)

purpura (A rash of purple spots due to small blood vessels leaking blood into the skin, joints, intestines, or organs)

ecchymoses:Blood or bleeding under the skin due to trauma of any kind

follicular hyperkeratosis (dry bumpy skin)

cracks/ lesions

23
Q

Hair signs of malnutrition

A

dull, dry, sparse, brittle hair, corkscrew hair

24
Q

Nail signs of malnutriton

A

brittle, ridged or spoon-shaped

25
Q

Mouth Malnutrition

A

Inflammation and bleeding of gums
poor dentition
cheilosis (cracks in lips & corners of mouth)
glossitis (beefy red tongue)

26
Q

Eyes Malnutrition

A

Bitotspots (plaques on sclera/conjunctivae)
xerophthalmia (dry eye)
pale/red conjunctivae

27
Q

Muscoskeletal Malnutrition

A

muscle atrophy, weakness
prominent protrusions over bony areas, poor posture
joint pain
Rickets

28
Q

Neurologic Malnutrition

A

mental status changes, cognition decline, irritability
peripheral neuropathy
hyporeflexia/hyperreflexia

29
Q

Calorie Count (in-patient)

A

Direct observation for 3 days
Document percentage of solid foods
Document mL of liquids

30
Q

Laboratory tests for malnutrition

A
  1. hemoglobin and hematocrit (H&H)
  2. iron panel (Iron, ferritin, transferrin, TIBC)
  3. protein level (albumin, prealbumin, total protein count)
  4. total lymphocyte count (TLC)
  5. electrolytes (K, Mg, PO4, glucose, Na, Ca)
  6. vitamins (A,B,C,D,E,K)
31
Q

Culture affects on diet

A

1.definition of food
2.number of meals per day
3.amount and types food groups in each meal
forbidden foods
4.religious dietary beliefs & practices (fasting rituals)

Culture must be considered when providing dietary education and recommendations
Always start by asking and learning

32
Q

Nutritional needs and age: Infants, Children, Adolescence

A

rapid period of growth and development

increased nutritional requirements

33
Q

Nutritional needs and age:Pregnancy and Lactation

A

increased nutritional requirements

34
Q

Nutritional needs and age: Adulthood

A

growth and nutrient needs stabilize

35
Q

Aging adults are a high risk for nutrition imbalance due to

A

1.Cognition Changes
2.Social Factors
3.Psychological Factors
4.Economic Factors
5.Physical & Physiological Changes
Medications

36
Q

Health promotion

A

Encourage long-term (gradual) weight loss
Individualized plan
Realistic goals
Regular physical exercise
4 to 5 times a week for 30 minutes

Eating a low calorie, low fat diet
Caloric intake 1400 to 1500 kcal/day
Low fat intake 20% to 25% of total calories

Monitoring daily food intake
Food diary
Portion size

37
Q

DASH Diet (Dietary Approach to Stop HTN)

A

Low saturated fat, Na, cholesterol
High complex carbs (fiber)
peas, beans, whole grains, and vegetables

38
Q

TLC (Therapeutic Lifestyle Changes)

A

tobacco cessation
reduce alcohol intake
increase physical exercise

Heal assessment Exam 3 (4 decks)

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