Study sets, textbooks, questions
Upgrade to remove ads
Terms in this set (36)
Nutrient deficiencies compared to dietary excesses
seen as a problem and worry
Nutrition and Health
-Nutrient deficiencies compared to dietary excesses
-Eating to prevent against chronic disease
-World Health Organization (WHO) definition of "health"
World Health Organization (WHO)
a state of complete physical, mental, and social wellbeing, not merely the absence of disease or infirmity
Healthy People 2020
-Healthier food access
-Health care and worksite settings
-Food and Nutrition Consumption
-reduce Iron deficiency
increase consumption of
fruits, vegetables, grains and calcium
decrease consumption of
fats, added sugars, sodium
Ten Leading Causes of Death in the United States
3.Chronic lower respiratory disease
4.Accidents (unintentional injuries)
8.Influenza and pneumonia
9.Nephritis, nephrotic syndrome and nephrosis- kidney disease
Modifiable lifestyle factors
Obesity, stop smoking, increase physical activity, excessive alcohol intake
foods provides what that the body can not make
still working to learn
what components of foods and proportions act by themselves and or together with other components to help or hurt our health status
The quantities, proportions, variety, or combination of different foods, vegetables and the frequency with which they are habitually consumed
high quality diet
decreases the risk of chronic diseases or morbidity(death) and promote a quicker recover when illness occurs
The Typical American Diet
-diet low in fruits vegetables whole grain Dairy and seafood and oils
-high in calories, saturated fats, added sugars, sodium, and lacks in variety of protein choices
fear not having enough food or fear of running out before getting enough money for food
-sometimes participate in food stamps like snap
places where the closest grocery stores are a mile away in city settings or 10 miles away in country settings making it hard for people to get food quick and easy
The Future of Nutrition and Health
Nutritional Genomics: study of food genes
-Physical signs and symptoms of malnutrition observed in the client
-Most signs cannot be considered diagnostic.
-Physical signs and symptoms of malnutrition can vary in intensity among population groups because of genetic and environmental differences.
-Physical findings occur only with overt malnutrition.
Nurse should ask, "Do you avoid any particular foods?"
May shed light on factors that influence intake, nutritional requirements, or nutrition counseling
Physical Signs and Symptoms of Malnutrition
-Weight loss over time (unplanned)
•Inadequate food and nutrition intake compared to requirements
•Loss of muscle mass
•Loss of fat mass
•Local or generalized fluid accumulation or edema
•Measurably reduced hand grip strength
-Quick look at a few variables to judge a client's relative risk for nutritional problems
-No accepted universal tool
-The Joint Commission mandates that screen must be done within 24 hours of admission to the hospital.
Comprehensive nutritional assessment
-Moderate to high risk at screening referred to dietitian for assessment
-Nutritional care process: four steps
oMonitoring and evaluation
Different from nursing care plan
oDietitians can get most of information from nursing admission assessment.
oDietitians interview patients and/or families to obtain a nutrition history.
-Helps to differentiate
oNutrition problems caused by inadequate intake from those caused by disease
oCalculate estimated calorie and protein requirements based on the assessment data
oDetermine nutrition diagnoses that define the nutritional problem, etiology, and signs and symptoms
oMay also determine the appropriate malnutrition diagnosis
o Formulate nutrition interventions
Nutritional screening helps to differentiate problems caused by inadequate intake from those that are caused by
-Data classified as
oLaboratory data>iron,protein stores
-Client's medical-psychosocial history, functional assessment, and physical exam are also evaluated for its impact on nutritional status.
-Physical measurements of the body
-Body mass index
-"Healthy" or "normal" BMI is defined as 18.5 to 24.9.
-Above or below related to health risks
-"Ideal" body weight
-Edema or dehydration skews accurate weight measurements.
-Recent weight change
To calculate BMI
weight in kg ÷ height in m²
To calculate weight from pounds (# or lb) to kilograms
(kg) = divide weight in pounds by 2.2
To calculate height in inches (") to centimeters (cm)
= height in inches x 2.54
To calculate height in centimeters (cm) to height in
= height in cm ÷ 100
A BMI below 18.5 is considered
A BMI between 18.5 and 24.9 is considered
A BMI between 25 and 29.9 is considered
A BMI of 30 and above is considered
Planning: client outcomes
-Outcomes, or goals, should be measurable, attainable, specific, and client centered.
-Focus on the client, not the health-care provider
-Keep in mind that the goal for all clients is to consume adequate calories, protein, and nutrients using foods they like and tolerate as appropriate.
-Clients in clinical settings may be more receptive to nutritional advice.
-Hospitalized patients are also prone to confusion about nutrition messages.
Monitoring and evaluation
-Monitoring precedes evaluation.
-Evaluation assesses whether client outcomes were achieved.
Mrs. Kirk, age 75 years, was admitted to the long-term care facility because she was found by her children too weak to care for herself. What assessment data would influence the nurse to suspect possible malnutrition
Weakened hand grasp and lack of subcutaneous fat
Sets found in the same folder
Sets with similar terms
Ch 13- Nutrition Care and Assessment
Ch. 14 Illness and Nutrition Care
Chapter 13 (Nutrition)
nurs 220 ch 13
Other sets by this creator
Final Practice Questions Key HA
HA final review
Other Quizlet sets
Principles of Exercise Test Prescription Final HHP…
Milady Ch. 5 Infection control: principles and pra…
Bio Quiz 10
EARTH SCIENCE EXAM 2