NURS1040 Lecture 1 Week 6

Housekeeping

  • Assessment 1: In-class test being marked.

  • General feedback will be provided when marking is complete.

  • You will receive a mark (out of 50) and a grade.

  • Worth 20% of your final grade.

  • Sim Labs in week 6: Bring food (e.g., custard, yogurt) to eat with a spoon.

  • Loan Sphygmomanometers will be distributed only in labs.

  • Next week is study week– No lectures, tutorials, or labs.

Learning Outcomes

At the end of this week, you should be able to:

  • Identify factors influencing nutrition and provide examples of nursing interventions aimed at promoting optimal nutrition and hydration.

  • Measure and analyze body weight, body mass index, and waist circumference.

  • State the normal range for blood glucose and differentiate between hypoglycemia and hyperglycemia.

  • Demonstrate the fundamental numeracy concepts associated with fluid balance.

  • Discuss the care needs of a person with dementia and identify strategies for managing challenging behaviors.

Nutrition

Defining Nutrition

  • Nutrition is defined as the intake of food in relation to dietary needs.

  • Good nutrition lays the foundation for good health, while poor nutrition can lead to numerous health issues. (WHO, 2012)

Components of a Healthy Diet

  • Carbohydrates: Serve as the primary energy source.

  • Proteins: Necessary for cell/tissue growth and repair.

  • Fats: Assist with vitamin absorption and provide energy reserves.

  • Vitamins & Minerals: Facilitate metabolic processes, bone formation, and blood clotting.

  • Water: Essential for overall health; contributes to various bodily functions.

Australian Dietary Guidelines

  1. Maintain healthy weight through physical activity and nutritious eating.

  2. Enjoy a variety of foods from the five food groups every day.

  3. Limit saturated fats, added sugars, alcohol, and sodium intake.

  4. Support and promote breastfeeding where applicable.

  5. Practice food safety.

Research Findings on Nutrition

  • 99% of Australians (2-18 years) do not consume enough vegetables.

  • 77% of adults (19-50 years) do not meet fruit intake recommendations.

  • Significant portions of energy intake come from discretionary foods (41% for teenagers aged 14-18).

  • The dietary risk of chronic diseases is higher among certain populations (Indigenous, rural, socioeconomic disadvantaged).

Factors Affecting Nutrition

  • Individual Factors: Age, sex, lifestyle, genetics, health status, cognitive function, dietary preferences.

  • Socioeconomic Factors: Income, education, cultural beliefs, and access to food.

  • Environmental Factors: Food safety, availability, climate, and pollution.

Nutrition Assessment

  • Utilize the Mini Nutritional Assessment (2009) for evaluating risk of malnutrition.

  • Conduct thorough nutrition history assessments with questions regarding weight changes, meal frequency, and appetite.

Enteral Nutrition

  • Nutritional support through enteral feeding involves delivering a liquid formula directly into the stomach or small intestine using a tube.

  • Types of enteral feeding include nasogastric and gastrostomy tubes, meant for patients who cannot maintain adequate oral intake.

Diabetes Mellitus

  • Chronic disorders of the endocrine pancreas characterized by hyperglycemia due to insulin deficiency or resistance.

  • Types:

    • Type 1 Diabetes: Autoimmune, requiring lifelong insulin.

    • Type 2 Diabetes: Managed through lifestyle, medications.

    • Gestational Diabetes: Occurs during pregnancy, requiring careful management.

Key Signs of Diabetes

  • Polyphagia (excessive hunger)

  • Polydipsia (extreme thirst)

  • Polyuria (frequent urination)

Fluid Balance

  • Essential for maintaining homeostasis; balance is influenced by fluid intake and output.

  • Daily fluid intake should ideally include 1500mL from drinks, with additional hydration from food and metabolism.

Assessment of Fluid Balance

  • Regularly monitor vital signs, skin turgor, mucous membranes, and weight (1kg weight change equals 1L fluid change).

  • Use Fluid Balance Charts to track ins and outs, calculating progressive totals to assess hydration status.

Important Notes on Enteral Feeding Practices

  • As first-year RN students, your role includes observing nutrition administration, assisting oral feeding, and documenting fluid intake, while certain practices such as entering feeding tubes are outside your scope.

Conclusion & Preparation

  • Familiarize yourself with the dietary guidelines, nutritional assessments, and diabetes management as part of your nursing practice preparedness.

  • Review the material thoroughly as you prepare for assessments and practical applications in clinical settings.

Housekeeping Assessment 1

  • In-class test is currently being marked; general feedback will follow.

  • Scores will be out of 50 and represent 20% of your final grade.

Sim Labs (Week 6)

  • Bring nutritious snacks (e.g., custard, yogurt) to consume during labs.

  • Loan Sphygmomanometers available only in labs.

Study Week

  • Next week: No lectures, tutorials, or labs.

Learning Outcomes

By the end of this week, you should be able to:

  1. Identify nutritional influences and suggest nursing interventions for optimal nutrition.

  2. Measure and analyze body weight, BMI, and waist circumference.

  3. Recognize normal blood glucose ranges and differentiate hypoglycemia from hyperglycemia.

  4. Understand fluid balance fundamentals.

  5. Discuss the care needs of dementia patients and strategies for managing challenging behaviors.

Defining Nutrition

  • Nutrition involves food intake relative to dietary needs, crucial for health.

Components of a Healthy Diet

  • Carbohydrates: Primary energy source.

  • Proteins: Essential for growth and repair.

  • Fats: Aid vitamin absorption and provide energy reserves.

  • Vitamins & Minerals: Support metabolic processes.

  • Water: Vital for overall health.

Australian Dietary Guidelines

  • Maintain healthy weight through physical activity and nutritious eating.

  • Consume a variety of foods from the five food groups daily.

  • Limit saturated fats, sugars, alcohol, and sodium.

  • Support breastfeeding and practice food safety.

Research on Nutrition

  • 99% of Australians (aged 2-18) lack sufficient vegetable intake.

  • 77% of adults (aged 19-50) fail to meet fruit intake recommendations.

Factors Affecting Nutrition

  • Individual Factors: Age, sex, lifestyle, genetics, health status.

  • Socioeconomic Factors: Income, education, food accessibility.

  • Environmental Factors: Food safety, pollution, climate.

Nutrition Assessment

  • Use Mini Nutritional Assessment for malnutrition risk.

Enteral Nutrition

  • Involves delivering nutrients through tubes for those unable to eat orally (e.g., nasogastric tubes, gastrostomy tubes).

Diabetes Mellitus

  • Chronic endocrine disorders characterized by hyperglycemia.

    • Type 1: Autoimmune; requires insulin.

    • Type 2: Managed with lifestyle changes.

    • Gestational: Occurs during pregnancy.

Key Signs of Diabetes

  • Polyphagia, polydipsia, polyuria.

Fluid Balance

  • Vital for homeostasis; monitor fluid intake and output, with daily targets around 1500mL from drinks.

Important Notes on Enteral Feeding

  • First-year RN students should observe and assist, but not perform tube insertions.

Conclusion & Preparation

  • Familiarize with dietary guidelines, assessments, and diabetes for nursing practice.