Tichina Payno Hayes
Focus 1: Nutritional Management
Focus Objective
1. Develop at least two (2) complete nursing diagnosis related to nutritional status.
Impaired Swallowing related to gastroesophageal reflux disease as evidenced by heartburn and epigastric pain. (789)
Risk for deficient fluid volume related to deviations affecting intake. (337)
Imbalanced Nutrition: less than body requirements related to inability to absorb nutrients as evidenced by abdominal pain and cramping. (527)
Risk for Constipation related to insufficient fiber or fluid intake. (201)
2. Identify the categories important for a total nutritional assessment.
The total assessment includes the anthropometric data, biochemical data, clinical data and the dietary data. Firstly, …show more content…
The clear liquid diet is a short-term diet for clients to relieve thirst and prevent dehydration; it provides the client with fluid and carbohydrates, but it lacks protein, fat, vitamins, minerals, and calories. It consists of water, tea, coffee, clear broths, ginger ale, carbonated beverages, clear juices and plain gelatin. Generally, this diet is utilized for clients post surgeries or client with GI problems. The full liquid diet is recommended for that cannot tolerate solids or semi-solid due to GI issues. It is repetitive and not utilized long-term because it does not provide enough iron, protein, and calories. In contrast, the diet may contain high levels of cholesterol. Clients receiving this type of diet require six or more feeding a day and may need additional supplements such as Ensure to balance the nutrition. Items in this includes but not limited to, milk, pudding, vegetable juice, eggs, and yogurt. Soft diets are recommended for client who have trouble swallowing or chewing because the contents are easily chewed and digested. The diet is low in fiber and contains mostly cooked foods. Foods available to clients on this kind of diet include, tender meats, scrambled eggs, mashed potatoes, canned fruits, oatmeal, bread pudding, and all the foods in the clear and the full liquid diet. The pureed diet is an alteration of the soft diet that adds liquid to the food and blends it to a semisolid. Diet as tolerated is for clients who develop an appetite, has the ability to eat, and tolerate food intake without any complications. Modification for disease diets are recommended for client with specific needs for example, diabetic clients may be required to follow a diet from the American Diabetes Association. Moreover, a client with a heart condition may need to follow a sodium and cholesterol restricted diet.
Focus 1: Nutritional Management
Focus Objective
1. Develop at least two (2) complete nursing diagnosis related to nutritional status.
Impaired Swallowing related to gastroesophageal reflux disease as evidenced by heartburn and epigastric pain. (789)
Risk for deficient fluid volume related to deviations affecting intake. (337)
Imbalanced Nutrition: less than body requirements related to inability to absorb nutrients as evidenced by abdominal pain and cramping. (527)
Risk for Constipation related to insufficient fiber or fluid intake. (201)
2. Identify the categories important for a total nutritional assessment.
The total assessment includes the anthropometric data, biochemical data, clinical data and the dietary data. Firstly, …show more content…
The clear liquid diet is a short-term diet for clients to relieve thirst and prevent dehydration; it provides the client with fluid and carbohydrates, but it lacks protein, fat, vitamins, minerals, and calories. It consists of water, tea, coffee, clear broths, ginger ale, carbonated beverages, clear juices and plain gelatin. Generally, this diet is utilized for clients post surgeries or client with GI problems. The full liquid diet is recommended for that cannot tolerate solids or semi-solid due to GI issues. It is repetitive and not utilized long-term because it does not provide enough iron, protein, and calories. In contrast, the diet may contain high levels of cholesterol. Clients receiving this type of diet require six or more feeding a day and may need additional supplements such as Ensure to balance the nutrition. Items in this includes but not limited to, milk, pudding, vegetable juice, eggs, and yogurt. Soft diets are recommended for client who have trouble swallowing or chewing because the contents are easily chewed and digested. The diet is low in fiber and contains mostly cooked foods. Foods available to clients on this kind of diet include, tender meats, scrambled eggs, mashed potatoes, canned fruits, oatmeal, bread pudding, and all the foods in the clear and the full liquid diet. The pureed diet is an alteration of the soft diet that adds liquid to the food and blends it to a semisolid. Diet as tolerated is for clients who develop an appetite, has the ability to eat, and tolerate food intake without any complications. Modification for disease diets are recommended for client with specific needs for example, diabetic clients may be required to follow a diet from the American Diabetes Association. Moreover, a client with a heart condition may need to follow a sodium and cholesterol restricted diet.