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Nutrition Midterm

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6 views

Nutrition Midterm

Uploaded by

kathleenjeanduria
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Nutrition

NUTRITION CARE PROCESS:


ADPIE
The nutritional care process is a
systematic approach used by
healthcare professionals, particularly
dietitians, to assess and address the
nutritional needs of individuals. It
typically involves several key steps:
ASSESSMENT OF NUTRITIONAL

Nutrition is the key


STATUS
Nutritional Assessment:
Gather data on dietary intake, health status, and
lifestyle factors. This may include:
• Medical history
• Anthropometric measurements (e.g., weight,
height, BMI)
• Biochemical data (e.g., lab tests)
• Clinical observations (e.g., signs of malnutrition)
• Dietary recall or food frequency questionnaires
A. Nutritional History
a. Dietary Intake- data are collected using dietary recall
methods (historical/retrospective) or documented food records
(current/perspectives)
b. Nutrient Intake Analysis- the process of evaluating and
assessing the types and quantities of nutrients consumed
through food and beverage. It involves collecting detailed
information on a person’s dietary guidelines and nutritional
recommendations.
c. Food Diary- a detailed record of all the food and beverages
consumed by an individual over a specified period usually a few
days or weeks. It includes on the types of food, portion sizes,
ingredients, preparation methods and the time each time was
eaten
d. Food Frequency questionnaire- is a dietary assessment tool
used to evaluate an individual’s typical food intake over a
specified period such as a week, month or year.(never, rarely,
several times a day
e. 24-hour recall- method used to assess in individual’s
dietary intake by having then recall and describe all the food
and beverages they consumed in the past 24 hours.
• Anthropometric
Physical measurements

Assessment (height, weight, head


circumference, and skinfold
thickness, waist
measurements
• Body mass index (ratio of
weight to height)
• Waist measurements
• Clinical Assessment
(medical hx, social hx, past
and present medical factors
Assessment
Other sources of data (MST, SGA, MNA,
GNRI)
Step 1 -Malnutrition Screening Tool
1. Have you recently lost weight without
trying?
No- 0
Not sure- 2
If yes how much weight have you lost?
2-13lb 1 unsure 2
14-23lb 2
24-33 lb 3
34 lb or more 4
Assessment
Weight loss score ____
2. Have you been eating poorly because of
decrease appetite?
No 0
Yes 1

Appetite score: _____


Step 2: Add weight loss an appetite
scores:
MST Score: ______
MST- 0 or 1 - not at risk
MST – 2 or more at risk
Assessment
Step 3: Intervene with nutritional
support for your patients at risk
of malnutrition
Nutrition Risk
Assessment
1. Patients at risk in their
nutrition because of tests,
surgical procedures,
interruptions, medications,
and illness can cause
decline in nutrition status
2. Interdisciplinary approach to address malnutrition
risk
3. Nursing personnel can help prevent malnutrition
by paying attention to inadequate diet orders
Screening
- Requires all patient admitted to the hospital
be screened for nutritional concerns
Who can Conduct?
Registered Nurses
RD’s – Registered Dietitian or RDN’s- Registered Dietitian-
Nutritionists – are health care professional specializing in food
and nutrition. They are trained to provide medical nutrition
therapy, create personalized meal plans and offer guidance on
healthy eating habits
DTR’s- Dietetic technicians, registered- is food and nutrition
professional who works under the supervision of Registered
Dietitian or independently to provide general nutrition care and
support.
Diagnosis
• Identify specific nutritional problems
based on the assessment data.
Common diagnoses include:
⚬ Inadequate intake of essential
nutrients
⚬ Excessive intake of certain
nutrients
⚬ Nutritional deficiencies
⚬ Conditions like obesity, diabetes,
or malnutrition
Common Nutrition Diagnoses

1. Undernutrition

2. Overnutrition

3. Obesity and overweight

4. Diabetes 1, 2 and gestational

5. Cardiovascular conditions

6. Chronic Kidney Disease


Common Nutrition Diagnosis
1.“Imbalanced Nutrition: Less Than Body
Requirements
2.Impaired Skin Integrity
3.Anxiety
4.Ineffective Health Management
5.Risk for Infection
6.“Imbalanced Nutrition: More Than Body
Requirements”
7.Risk for Unstable Blood Glucose Level
8.Risk for Obesity
9.Knowledge Deficit
10.Readiness for Enhanced Nutrition
Intervention
• Plan Development: Create a
targeted intervention plan to
address the identified problems.
• Implementation: Execute the
plan, which may involve dietary
changes, education, and support.
• Collaboration: Work with the
patient and other healthcare
providers to ensure
comprehensive care.
Monitoring
• Progress Tracking: Regularly
assess the patient’s adherence to
the intervention and any changes
in their nutritional status.
• Data Collection: Use follow-up
assessments and check-ins to
gather relevant information
Evaluation • Outcome
Assessment:
Evaluate the
effectiveness of
the intervention
by comparing
outcomes to the
goals set.
Adjustment: If needed,
revise the intervention
plan based on the
evaluation to better
meet the patient’s
needs.
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