NUR 111 Class 5

Review the steps of the nursing process.

Which questions should be included when assessing the clients nutritional status?

Describe how medications may affect nutrition.

Describe the potential effective grapefruit juice, and consumption on medication metabolism.

Describe how socioeconomic status may affect nutrition.

Define the following dietary intake assessments and describe the pros versus the cons of each:

a. 24 hour diet recall

b. Food records

c. Calorie count

Define physical (anthropometric) measures that reflect nutritional status discuss why this is especially important to assess with infants and children.

List the physical signs of nutrient deficiencies that become manifest in the following body systems: Eyes, tongue, skin, muscular system, skeletal system, and central nervous system.

Eyes:

Tongue:

Skin:

Muscular system:

Skeletal system:

Central nervous system:

List physical signs of fluid volume deficit and fluid volume excess.

List several nursing diagnoses that pertain to nutritional status of the client.

Review planning, implementation, and evaluation portions of the nursing process. Identify how these steps play apart in nutrition.

List four criteria for evaluating future dietary guidelines.

Discuss the implications of food consumption trends.

List five effective food buying styles.

Describe the most common symptoms of foodborne illness.

Identify the most common cause of foodborne illness and measures that can be used to prevent this occurrence.

List some food preparation, safety strategies that all people should practice.

List some common mistakes made during food preparation.

The strategies to promote healthier food choices that accommodate a persons individual lifestyle.

Identify who prescribes the diet order.

Identify members of the healthcare team involved in food service delivery systems.

Identify circumstances that may lead to a diet modification.

General/regular/house diet

Reason for the order:

Contraindications:

Common foods included:

NPO

Reason for the order:

Contraindications:

Common foods included:

Clear liquid

Reason for the order:

Contraindications:

Common foods included:

Full liquid

Reason for the order:

Contraindications:

Common foods included:

Dysphasia

Reason for the order:

Contraindications:

Common foods included:

Puréed

Reason for the order:

Contraindications:

Common foods included:

Mechanical soft

Reason for the order:

Contraindications:

Common foods included:

Soft

Reason for the order:

Contraindications:

Common foods included:

Diet as tolerated/progressive diet

Reason for the order:

Contraindications:

Common foods included:

Parenteral

Reason for the order:

Contraindications:

Common foods included:

Enteral

Reason for the order:

Contraindications:

Common foods included:

High fiber

Reason for the order:

Contraindications:

Common foods included:

Low residue/low fiber

Reason for the order:

Contraindications:

Common foods included:

Compare and contrast food allergy and food intolerance.

Explain why it is important to document how the patient is eating.

Explain what you would do if the patient is unable to eat or refuses the tray that is sent.

Define dysphasia and aspiration.

Describe diet modifications to manage nausea, vomiting, and diarrhea.

Describe strategies to implement when feeding patients with dysphasia.