Nutrition Flashcards
What is the recommended daily calorie intake
2000
Whats the BMI scale
18-24.9= normal 25-29.9= overweight 30-39.9= obese 40+ = extremely obese
What are the components of a nutrition assessment
A- Anthropometric data
B- biochemical (lab) data
C- Clinical
D- Dietary
What is anthropometric data
measurements that quantify body composition
What measurements are done for anthropometric data
skinfold measurement
mid-arm circumference
mid-arm muscle area
Where is the most common location for a skinfold measurement
tricep
What is done in a skinfold measurement
use calipers to pinch the area of skin
What does the skinfold measurement dertermine
fat stores
What does the MAC measure
fat
muscle
skeleton
What is done when measuring MAC
have the patient stand or sit upright so their arm is hanging freely then have them flex their forearm up to horizontal position
What does the MAMA measure
lean body mass
What is done when measuring MAMA
use a measurement table
What are the most common lab value tests
serum protein
urinary urea nitrogen and creatinine
total lymphocyte count
What protein is most commonly checked for serum protein tests
albumin
What are some clinical data that can indicate malnurtition
brittle hair, decrease muscle tone, skin breakdown, sores that aren’t healing, weak finger nails, poor skin turgor, concentrated urine, lethargy, confusion, dysphagia
weight loss of 5% of normal weight within 1 mo, 7.5% within 3mo, 10% within 6 mo
What does dietary data include
usual eating patterns preferences allergies intolerances frequency quantity social, economic, and religious influences
What are the factors that can affect dietary data
income
availablilty to refrigeration
ability to purchase and prepare food
religion/ethnicity
What are the four methods of collection dietary data
24hr food recall
food frequency record
food diary
diet history
What is done in a 24hr food recall
ask the client to recall all the food they typically eat at home within a 24hr period
What is done in a food frequency recordd
a checklist indicating how often different food groups are eaten
What is done in a food diary
a detailed account of the portion sizes of all the food and fluids consumed during a specific period
usually 3-7 days
What is a diet history
conprehensive interview with a dietitian or nutritionist
What are some common nursing diagnosis for nutrition probs
Risk for aspiration Diarrhea or constipation Failure to thrive Imbalanced nutrition-Less than body REquirement Readiness for enhanced nutrition Obesity Feeding self-care deficit
When monitoring the patient fluid intake and output what are some examples of things that count toward intake
IV
Oral fluids
Ice chips- cup full of ice= half of the volume of the cup
Foods that are or become liquid at room temperature- ice cream, popsicles, jello, soups
Parenteral feedings- TPN into veins
When monitoring the patient fluid intake and output what are some examples of things that count toward output
Urinary output Vomitus and liquid feces Tube drainage Wound and fistula drainage 1g of weight in the pads= 1 ml of fluid loss
What are some major goals for clients with or at risk for nutritional problems
maintain or restore optimal nutrition status
promote healthy nutritional practices
prevent complications associated with malnutrition
decrease weight or regain specified weight
consider aspects of home care
Implementing interventions are usually made in
colllaboration with the PCP and or dietitian
What does the nurse do for the patient regarding the diet orders
reinforces the instructions
builds an atmosphere that encourages eating
provides assistance with eating
monitors the patients appetite and intake
administer enteral and parenteral feedings
Who usually receive special deits
people with disease
diets are modified into special diets by modifying
texture kilocalories specific nutrients seasonings consistency
