Nutrition For Health And Health Care Ch. 13

Front 1

Malnutrition in health care

Back 1

40%-60% of patients hospitalized with acute illness, and those with no nutrition problems often exhibit a decline in nutrition status within three weeks of admission.

Front 2

Physicians responsibility for nutrition care.

Back 2

Responsible for meeting all of the patients medical needs, including nutrition. They prescribe diet orders and other orders related to nutrition care.

Front 3

Nurses

Back 3

Nurses interact frequently with patients and thus are in an ideal position to identify people who would benefit from nutrition services.

Front 4

Registered Dietitians

Back 4

Food and nutrition experts who are qualified to provide medical nutrition therapy.

Front 5

24-hour recall

Back 5

Guided interview in which the foods and beverages consumed in a 24-hour period are described in detail.

Front 6

Food frequency questionnaire

Back 6

Written survey of food consumption during a specific period of time, often a one-year period.

Front 7

food record

Back 7

Written account of food consumed during a specified period, usually several consecutive days. Accuracy is improved by including weights or measures of foods.

Front 8

Direct observation

Back 8

observation of meal trays or shelf inventories before and after eating; possible only in residential facilities.

Front 9

Anthropometric measurements

Back 9

reveal problems related to overnutrition and protein-energy malnutrition. Most common anthropometric values are height and weight, which help to evaluate growth in children and nutrition status in adults.

Front 10

Weight data

Back 10

can be expressed as a percent of "ideal body weight" (%IBW) or percent of "usual body weight" (%UBW) in order to o assess the degree of nutritional risk associated with illness.

Front 11

Circumferences of Waist and Limbs

Back 11

circumferences of the waist and limbs, help to evaluate body fat and muscle mass.