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7 Cards in this Set
- Front
- Back
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Ch. 19
(1) describe some aspects of a nutrition care plan |
-a strategy for correcting nut. problems -it should edu. the pt. on what their need is and how too deal with it -its developed by a dietician but often explained by a diff. medical professional
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Ch. 19
(2a) Define a-i a. regular diet b. therapearutic diet c. administrative dietitian |
a. contains all foods and a standard balance of nutrients
b. a regular diet modified for a special need c. manages a food service system usually just one (hosp./school) |
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Ch. 19
(2b) d. clinical dietitian e. registered dietetic technician f. selective menu |
d. a CLINICAL dietitian provides direct pt. care
e. person with a associate degree who helps a regeistered dieticitan f. a list of foods that meets the clients needs and allows them to choose things they like most hopitals have this |
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Ch 19 (2c)
g. diet manual h. diet order i. NPO |
g. a book that dexcribes foods allowed for a particular diet and reasons, explanations and sample menu's
h. a physicians written Rx for a dies i. nothing by more BE DETAILED |
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Ch. 19
(3) discuss communication techniques |
caring attitude, dont be judgemental, do not use words or abbrev. that pt wont understand, GOod teachar, maintain eye contact try to get on their level and provide meaningful feedback
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Ch 19
(4a) a-d a. medical records b. POMR |
a. continouous written accounts of a pt's statistics
b. problem oriented medical record-the pt's problems are listed (not sentences) then followed by soln's the Dr did |
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Ch. 19
(4b) a-d c. dx d. prognosis |
c. the d2 a person has(cancer, staph infection)
d. the predicted outcome |
