Nutrition in nursing- Nur 111
Nutrition in nursing- Nur 111
Study online at https://quizlet.com/_jsm5e3
1. Nursing Process Assessment
Diagnosis
Planning
Implementation
Evaluation
2. Subjective Data: In- • 24-hour diet recall• Food records• Calorie counts
take reports
3. 24-hour diet recall Patient reports all foods eaten in a 24-hour period from memory.
4. Pros of 24-hour Quick and useful for evaluating compliance with dietary recommendations.
diet recall
5. Cons of 24-hour Relies on patient memory, motivation, and awareness.
diet recall
6. Food records Patient records all foods and drinks over a 1 to 7-day period.
7. Pros of food Provides a more realistic picture of usual intake.
records
8. Cons of food Requires patient literacy, high motivation, and training in portion measurement.
records
9. Calorie count set- Done in acute or long-term care settings by staff.
ting
10. Calorie count dura- Completed over a 72-hour period starting with the first meal.
tion
11. Pros of calorie Helps determine adequacy of daily intake and need for nutritional support.
counts
1/7
Page 1 of 7
, Nutrition in nursing- Nur 111
Nutrition in nursing- Nur 111
Study online at https://quizlet.com/_jsm5e3
12. Cons of calorie Highly dependent on staff accuracy in recording exact amounts.
counts
13. Calorie count mea- Recorded in measurable amounts (cups, ounces, percentages) avoiding vague
surement units terms like two bites or three swallows
14. Anthropometric HT, WT, BMI, body measures, and growth charts.
measurements
examples
15. Purpose of anthro- Useful in determining adequacy of intake, especially in infants and children.
pometric measure-
ments
16. Focus areas of clin- Eyes, mucous membranes, skin, hair, teeth, tongue, nails, CNS, skeletal, and
ical examination muscular systems.
17. Biochemical Analy- Laboratory results used in nutritional assessment.
sis
18. Albumin Indicator for severity of illness; low levels correlate with higher mortality (corre-
lates with survival).
19. Glucose Laboratory measure used to evaluate for diabetes.
20. Iron, Hgb, Hct Laboratory measures used to evaluate for anemias.
21. BUN & Creatinine Laboratory measures used to evaluate renal function and hydration.
22. Vit D Laboratory measure used to evaluate bone health.
23. Na, K, Cl Laboratory measures used to evaluate hydration and cardiac status.
24. Goal of identifying To use the nursing process to intervene early before nutritional problems occur.
nutritional risks
2/7
Page 2 of 7
Nutrition in nursing- Nur 111
Study online at https://quizlet.com/_jsm5e3
1. Nursing Process Assessment
Diagnosis
Planning
Implementation
Evaluation
2. Subjective Data: In- • 24-hour diet recall• Food records• Calorie counts
take reports
3. 24-hour diet recall Patient reports all foods eaten in a 24-hour period from memory.
4. Pros of 24-hour Quick and useful for evaluating compliance with dietary recommendations.
diet recall
5. Cons of 24-hour Relies on patient memory, motivation, and awareness.
diet recall
6. Food records Patient records all foods and drinks over a 1 to 7-day period.
7. Pros of food Provides a more realistic picture of usual intake.
records
8. Cons of food Requires patient literacy, high motivation, and training in portion measurement.
records
9. Calorie count set- Done in acute or long-term care settings by staff.
ting
10. Calorie count dura- Completed over a 72-hour period starting with the first meal.
tion
11. Pros of calorie Helps determine adequacy of daily intake and need for nutritional support.
counts
1/7
Page 1 of 7
, Nutrition in nursing- Nur 111
Nutrition in nursing- Nur 111
Study online at https://quizlet.com/_jsm5e3
12. Cons of calorie Highly dependent on staff accuracy in recording exact amounts.
counts
13. Calorie count mea- Recorded in measurable amounts (cups, ounces, percentages) avoiding vague
surement units terms like two bites or three swallows
14. Anthropometric HT, WT, BMI, body measures, and growth charts.
measurements
examples
15. Purpose of anthro- Useful in determining adequacy of intake, especially in infants and children.
pometric measure-
ments
16. Focus areas of clin- Eyes, mucous membranes, skin, hair, teeth, tongue, nails, CNS, skeletal, and
ical examination muscular systems.
17. Biochemical Analy- Laboratory results used in nutritional assessment.
sis
18. Albumin Indicator for severity of illness; low levels correlate with higher mortality (corre-
lates with survival).
19. Glucose Laboratory measure used to evaluate for diabetes.
20. Iron, Hgb, Hct Laboratory measures used to evaluate for anemias.
21. BUN & Creatinine Laboratory measures used to evaluate renal function and hydration.
22. Vit D Laboratory measure used to evaluate bone health.
23. Na, K, Cl Laboratory measures used to evaluate hydration and cardiac status.
24. Goal of identifying To use the nursing process to intervene early before nutritional problems occur.
nutritional risks
2/7
Page 2 of 7
