Week 8 Nutritional Needs Flashcards
Assessment acronym for nutrition
A
B
C
D
E
Anthropometric data
- Height
- Weight (ideal, usual, BMI)
Biochemical Data
- Haemoglobin
- Serum albumin
- Total lymphocytes count
- Skin
Clinical data
- Hair and nails
- Mucous membranes
- Activity level
Dietary data
- 24hr food recall
- Food frequency
Environmental data
- Living conditions
- Education
- Income
Health history
- Age, sex & activity level
- Eating
- Appetite changes
- Weight changes
Physical assessment
- General appearance and vitality
- Weight
- Skin
- Nails
- Hair
- Eyes
Underweight
< 18.50 BMI
Normal weight
18.50 - 24.99 BMI
Overweight
25.00 - 29.99 BMI
Obese class 1
30.00 - 34.99 BMI
Obese class 2
35.00 - 39.99 BMI
Obese class 3
> 40.00 BMI
How to calculate BMI
weight in kg/ (height m)^2
Used for synthesis of muscle growth/repair
Protein
Used for cellular processing
Carbohydrates
Concentrated energy
Fats
Identify and address possible reasons for poor intake
- Nausea
- Appetite
- Chewing/swallowing problems
- Dislike of menu choices
- Pain
- Anxiety/depression
- Difficulty feeding self
Regular diet containing any food or liquid
Full diet
Plainly cooked, low in fat
Light diet
Tea, coffee, clear soups, clear juice and jelly
Clear fluid diet
Any liquid or food that turns into liquid at body temp
- ice cream
- custard
Full fluid diet
Easily chewed and digested
Soft diet
Modification off soft diet to semisolid consistency
Pureed diet
Dysphagia
Difficulty swallowing
GIT aspirate secretion
- grassy green
- off white
- tan
Gastric
GIT aspirate secretion
- golden yellow
- brownish green
Interstitial
pH of aspirated fluid
- Gastric
- Small Intestine
- Respiratory
- Gastric 1-4
- Small Intestine pH 6 or higher
- Respiratory pH 7 or higher
Tests for confirming enteral feeding tube placement
- Aspirate secretions
- Measure pH of aspirated fluid
- Confirm length of tube
Patient should be elevated ____
30-45 degrees during feeding and at least 30 mins after finish
Administering enteral tube feeding
- Maintain asepsis
- Provide regular mouth care
- Monitor fluid balance
- Monitor for complications (malabsorption, diarrhoea)
- Monitor for sings of infection around insertion site
- Pressure area
When something (food, fluid, object) enters the airways accidentally
Aspiration
Rate of energy utilisation in the body required to maintain essential activities such as breathing
Basal metabolic rate
Indicate whether body weight is appropriate for body height
Body mass index
Compound critical to provision of energy to body cells. Main source of energy providing fuel for the brain, nervous system, skeletal muscle and cellular processes.
Carbohydrate
A lipid that does not contain fatty acids but possesses many of the chemical and physical properties of other lipids
Cholesterol
The process of converting food into substances that the body can utilise
Digestion
Nutrition delivered to the gastrointestinal system.
Enteral nutrition
A metric measurement referring to the amount of energy required when a force of 1 newton moves 1 kg of weight 1m distance
Kilojoule
Otherwise known as fats. Is the most concentrated source of energy.
Lipid
A state of sub-optimal nutrition and can result from insufficient or excessive total food intake.
Malnutrition
Refers to all biochemical reactions within the cells of the body.
Metabolism
Tube for providing enteral feeding that is inserted through the nose to the stomach.
Nasogastric tube
What a person eats and how the body utilises it
Nutrition
Specialised method of nutrition support provided directly into the blood stream intravenously.
Parenteral nutrition
Feeding catheter inserted directly into the stomach though the skin and subcutaneous tissue of the abdomen.
Percutaneous endoscopic gastrostomy (PEG)
