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NUTRIDIET > UNIT 4 > Flashcards

UNIT 4 Flashcards

1
Q

is a systematic method to provide high-quality nutrition care.

A

NUTRITION CARE PROCESS

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2
Q

it was published as part of the Nutrition Care Model
the process provides a framework for the Registered Nutritionist/Registered Nurse to customize care
use of the NCP can lead to more efficient and effective care, nutrition research

A

NUTRITION CARE PROCESS

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3
Q

Its purpose is to obtain adequate information to identify nutrition-related problems.

A

NUTRITION ASSESSMENT

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4
Q

is a systematic process of obtaining, verifying, and interpreting data to make decisions about the nature and cause of nutrition-related problems.

A

Nutrition assessment

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5
Q

It is an accurate method for assessing the nutritional statues

A

Dietary history

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6
Q

The information should be collected by a trained interviewer

A

Dietary history

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7
Q
  • Details about usaul intake, types, amount, frequency & timing needs to be obtained
A

Dietary history

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8
Q

Cross checking to verify data is important

A

Dietary historry

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9
Q

Advantage: easily done
diasdvantage: patients may hoard food which is recorded as eaten

A

Plate diagram

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10
Q

Advante: easily done
disadvante: people can remember snack but often forget snacks

A

24-HOUR RECALL

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11
Q

Advantage: qualitative
Disadvantage: Inaccurate estimates of actual quantity of food consumed

A

1 to 3 day record

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12
Q

Advantage: Easily done
Disadvantage: May significantly underestimate usual intakes

A

Food frequency questionnaires

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13
Q

Amount, frequency, type of food consumed
-period of collection 1-7 days
-reliable, but difficult to maintain

A

Food Diary

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14
Q

CDC guidelines define a height for age values less than 5th percentile as short stature

A

Stature

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15
Q

Measured at the nipple midway between inspiration and expiration

A

Chest circumference

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16
Q

30cm at birth
50cm by yrs

A

Head circumference

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17
Q

Low weight for-age is a marker of failure to thrive

A

Rayner and Rudolf

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18
Q

Anthropometric Parameters
BASIC MEASUREMENTS

A

-height, weight, circumference eg OFC( infant up to age 2 years only)
-skin-fold thickness

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19
Q

Some measurements used for nutritional assessment include:

A

Height, Mass, BMI, Triceps skin-fold, Waist, hip and mid arm circumference, and derived measurements/ratios

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20
Q

-It is a measure of body fat based on your weight in relation to your height
-It is more of an indicator than a direct measurement of a person’s total body fat
-

A

BMI

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21
Q

BMI CALCULATION

A

Weigh in kg/ (height in m)^2

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22
Q

Under weight

A

<18.5

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23
Q

Normal range

A

18.5-24.9

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24
Q

Over weight

A

25.0-29.9

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25
Q

Obese

A

> =30

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26
Q

Obese class 1

A

30.0-34.9

27
Q

Obese class 2

A

35.0-39.9

28
Q

obese class 3

A

> =40

29
Q

A defect in the gene that synthesizes leptin, which is a crucial hormonal substance produced by fat and released into the bloodstream that acts on hypothalamus to regulate body weight

A

Genetic factor

30
Q

-congenital absence of leptin produces continual hunger and marked obesity in childrens
- the second genetic defect observed is the body’s response to the signal leptin provided
-this signal largely determines how much one eats, how much energy one expends and ultimately one’s body weight

A

Genetic Factor

31
Q

Studies have shown that __ people are about 25 percent more likely to experience a mood disorder like depression compared with those who are not obese

A

obese

32
Q

Sedentary lifestyle can lead to obesity and so active lifestyle can overcome such problems

A

Level of physical activity

33
Q

A large consumption of foods high in sugar and fat increases the likelihood of weight gain. Consequently, the total energy intake rises, which causes problems of overweight and vice versa

A

Dietary habits

34
Q

Insomnia or lack of sleep can cause hormonal imbalance that increase your appetite or craving for foods high in calories and carbohydrates

A

Sleeping hours

35
Q
  • economic constraints contribute to unhealthy food choices
A

economical factor

36
Q

The act of identifying a disease or condition from its signs and symptoms.
Investigation or analysis of the cause or nature of a condition, situation, or problem.

A

STEP 2. NUTRITION DIAGNOSIS

37
Q

Is summarized into structured sentence called PES Statement

A

The Nutrition Diagnosis

38
Q

PES

A

Problem, Etiology, Signs and symptoms

39
Q

consider the intake, More specific to the role of RDN

A

(P) Problem

40
Q

the root cause

A

(E) Etiology

41
Q

that is needed to monitor and document

A

(S) Signs and symptoms

42
Q

leads to selection of the nutrition intervention aimed at resolving the underlying cause of the nutrition problem

A

Identifying the etiology

43
Q

three general domains

A

Intake, Clinical, behavioral-environmental

44
Q

Excessive or inadequate intake compared to requirements

A

Intake

45
Q

Medical or physical conditions that are outside normal

A

Clinical

46
Q

Relate to knowledge, attitudes, beliefs, physical environment, access to food, or food safety

A

Behavioral-Environmental

47
Q

Is purposely planned actions intended to positively change a nutrition related behavior, environmental condition, or aspect of health status

A

Nutrition intervention

48
Q
  • directed to the etiology or cause of the problem identified in the PES statement..
    -sometimes the intervention must be directed toward the signs and symptoms if the RDN cannot impact the etiology
A

Nutrition intervention

49
Q

Two interrelated components of nutrition intervention

A

Planning, implementation

50
Q

Prioritize the nutrition diagnosis
Set goals and determine expected outcome
Define specific nutrition intervention strategy
Define time and frequency of care

A

PLANNING

51
Q

Communicate and carry out the plan of care
Continue data collection

A

IMPLEMENTATION

52
Q

Four domains

A

-food and/or nutrient delivery
-nutrition education
-nutrition counseling
-coordination of nutrition care

53
Q

Determines whether the patient is meeting the nutrition intervention goals or desired outcomes

A

STEP 4. NUTRITION MONITORING AND EVALUATION

54
Q

is needed to identify whether the nutrition-related problem still exists and evaluate the progress made toward resolving the problem

A

NUTRITION REASSESSMENT

55
Q

progress toward the nutrition intervention or goal

A

Monitor

56
Q

The appropriate nutrition care indicators

A

Measure

57
Q

The nutrition care indicators against appropriate standards selected during the nutrition care planning

A

Evaluater

58
Q

Quality documentation for nutrition monitoring and evaluation includes the ff:

A

-date and time
-indicators measured, results, and the mthod for obtaining the measurement
-criteria to which the indicator is compared
-factors facilitating or hampering progress
-other positive or negative outcomes
-future plans for nutrition care, nutrition monitoring, and follow-up discharge

59
Q

Following tools may be used to evaluate patient/client’s progress

A

-patient/client questionnaires
-suirveys
-pretests and posttests
-patient/client/family member intervers
-anthropometric measuremtns
-biochemical and medical test results
-food and nutrition intake tools

60
Q

Method for collecting the outcome

A

diet record and recall

61
Q

Data source

A

patient, family/caregiver, chart

62
Q

Intervention components

A

type, duration, and intensity

63
Q

Describes the patient’s progress through consistent terms that are evaluated based on carefully selected indicators and criteria

A

Nutrition Monitoring and Evaluation.

NUTRIDIET (11 decks)

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