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NURS 1512 – WEEK 4 EXAM LATEST UPDATED
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NURS 1512 – WEEK 4 EXAM LATESTUPDATED
Nutrition
- A basic component of health
- Food gives structure to daily life and ritualistically marks life-stage passages
- Food represents power and is an important part of gender relations.
Food insecurity
the state of being without reliable access to a sufficient quantity of affordable,
nutritious food
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________________ develops as a result of decreased intake of nutrients, increased
nutrient requirements, and complications due to the disease process.
Malnutrition
Principles for Practice
- Screenings are time-sensitive.
- Identify common risk factors for nutritional problems.
- Nutrition assessment for all patients identified at risk by nutrition screening.
- Document weight and appetite loss, and collaborate to make dietary referrals.
- Assist in eating as needed.
- Follow dietary guidelines.
Risk factors for potential nutritional problems
• Clear- or full-liquid diets for more than 3 days without nutrient supplementation or
with inappropriate or insufficient nutrient supplementation
• Intravenous feeding (dextrose and saline or saline) or NPO for more than 3 days
without nutrient supplementation
• Low intake of prescribed diet or tube feedings
• Weight 20% above or 10% below desirable body weight (accounting for edema)
• Pregnancy weight gain deviating from normal patterns
• Diagnoses that increase nutritional needs or decrease nutrient intake (or both):
cancer, malabsorption, diarrhea, hyperthyroidism, excessive inflammation,
postoperative status, hemorrhage, infected or draining wounds, burns, infection,
major trauma
• Chronic use of drugs, especially alcohol, which affects nutritional intake
• Alterations in chewing, swallowing, appetite, taste, and smell
• Body temperature consistently above 37° C (98.6° F) for more than 2 days
• Hematocrit: less than 43% in men, less than 37% in women; hemoglobin less than
14 g/dL in men, less than 12 g/dL in women
• Absolute decrease in lymphocyte count (less than 1500 cells/mm3)
• Elevated (greater than 250 mg/dL) or decreased (less than 130 mg/dL) total plasma
cholesterol
• Serum albumin less than 3 g/dL in patients without renal or liver disease,
generalized dermatitis, overhydration
• Remaining NPO (nothing by mouth)
Safety guidelines
, 1. Improper handling, preparation, and storage practices in the home environment
may result in cases of foodborne illness.
2. Identify patients at risk for dysphagia and collaborate with other members of the
health care team to minimize complications.
3. Ensure that the patient is receiving the correct therapeutic diet.
4. Assess level of consciousness before feeding.
Nurses screen for patients' actual and potential nutritional alterations
Focus on the effects of an illness, disease, or lifestyle on a patient's nutritional
status, such as recent weight loss and decreased oral intake
Nutrition Risk Screening (NRS)
- Predict if a patient is malnourished (or at risk).
- Involves focussed physical examination and nurse needs to recognize physical
signs of nutritional alteration
Registered Dietitian
- Best qualified provider to assess, design and implement patients' nutritional
treatment plans
- Nutrition Care Process: assessment, diagnosis, intervention, monitoring and
evaluation
Delegation
The task of performing and interpreting a nutritional assessment cannot be
delegated to unregulated care providers (UCP).
Physical signs of malnutrition: General appearance
Listless
Apathetic
Cachectic
Physical signs of malnutrition: Posture
Sagging shoulders
Sunken chest
Humped back
Physical signs of malnutrition: Hair
Stringy
Dull
Brittle
Dry
Thin and sparse
Depigmented
Easily plucked
Physical signs of malnutrition: Face and Neck
Greasy
Discoloured
Scaly
Swollen
Dark skin over checks and under eyes
Lumpiness or flakiness of skin around nose and mouth
Physical signs of malnutrition: Skin
Rough
Dry
Scaly
Pale
Pigmented
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