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41 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Inch to Cm conversion |
1 inch = 2.54 cm |
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Pounds to KG |
I pound = 2.2 KG |
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BMI calculation |
Mass lb/(inches)^2 x 703 |
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%IBW calculation / also called ideal body weight |
Women = 100 + 5(inches over 5 feet) Men = 106 + 6(inches over 5 feet) |
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UBW usual body weight |
Actual weight/usual weight |
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ABW adjusted body weight |
(Actual BW - IBW) X 0.25 + IBW |
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5 Steps of Nutrition Care process ADIME |
A - Nutrition assessment D - Nutrition diagnosis I - Nutrition intervention M/E - Monitoring and Evaluation |
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Explain Assessment |
Collection of data |
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Explain Diagnosis |
Nutrition problem - PES Problem Etiology Signs and Symptoms |
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Explain Intervention |
Plan for treatment of nutrition diagnosis / problem Food/nutrient delivery Nutrition education Nutrition counseling Coordination of care |
PDECC |
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Explain Monitoring and Evaluation |
Measurable outcomes to help determine if treatment / intervention is working |
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Waist circumference for people at risk |
Women > 35 Men > 40 |
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Nutrition assessment components 1-5 |
1. food nutrition related history 2. Anthropometric measurements 3. Biochemical data 4. Focused Physical Findings 5. Client History |
HABFH |
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1. Food nutrition related history |
Food intake, nutrition beliefs, physical activity |
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2. Anthropometric measurements |
Height, BMI |
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3. Biochemical data, medical tests |
Lab data, electrolytes, glucose |
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4. Focused Physical Findings |
Physical appearance, muscle and fat wasting |
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5. Client history |
Medical history of family, treatments, social history |
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Gather patient diet information (1/4) |
24 hour recall Hard to remember what was eaten |
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Gather patient diet info (2/4) |
Food diary More reliable, can be hard to carry around book, easily forgotten if not immediately written down |
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Gather patient diet info (3/4) |
Observation Reliable, not always the easiest unless in a hospital situation |
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Gather patient diet info (4/4) |
Food frequency questionnaire Good for finding macros |
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Important to assess current behavior and knowledge because ? |
Gives a good baseline. What is their schedule, finances, grocery store availability like? can give more information around food before giving a nutrition plan |
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Physical Assessment Inspection |
Findings on the surface of the body at first glance |
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Physical assessment Palpitation |
Using ones hand to check the body Body temp, edema |
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Physical Assessment Percussion |
Tapping surface of body, used to assess condition of the thorax or abdomen |
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Physical Assessment Auscultation |
Listening to internal sounds of the body, stethoscope |
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Physical Assessment Chelitis |
Red or purple spots around the corners of the mouth and lips |
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Physical Assessment Clubbing |
Finger tips together, unusually bilateral and painless, pulmonary and circulatory issue |
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Physical signs of Iron deficiency anemia |
Very pale skin Ice / inedible item eating Spoon shaped nails |
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Physical signs of pernicious anemia |
Smooth thick red tongue Fatigue & weakness |
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Physical signs of dehydration |
Dark urine Skin remains elevated after being pulled up and released |
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Physical exam A. Where are muscle losses first seen? |
Upper body |
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Physical exam B. 4 areas we assess fat losses |
Rib cage Neck Arms Thighs |
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7 areas for muscle loss 1/7 |
Temporalis muscle Biting down, cannot feel muscles engaging |
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7 areas for muscle wasting 2/7 |
Pectoralis major Clavicle - fingers up underneath |
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7 areas for muscle wasting 3/7 |
Deltoid Squared or rounded |
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7 areas for muscle wasting 4/7 |
Interosseous muscle Pushing thumb and finger together should feel muscle and bounce back |
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7 areas for muscle loss 5/7 |
Scapula Press on wall against hand with arm parallel to ground Prominent scapula indicative of malnutrition |
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7 areas for muscle loss 6/7 7/7 |
Thighs - prop leg up, cup above and below knee Calf - engage muscle pointing or flexing |
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Edema 1-4 Which is more significant ? Low/ High numbers |
High numbers |
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