Nutrition ATI Proctored Remediation
Food Safety: Assessing the Need to Administer Epinephrine - ANSSwelling of the lips and
tongue. Itching, tightness, or hoarseness in the throat. Itching, hives, redness, swelling.
Vomiting, diarrhea, cramps. Shortness of breath and coughing. Weak pulse and dizziness.
Nutrition Across the Lifespan: Planning Breastfeeding Care for a Client - ANSNewborn should
be breastfed immediately after birth. There should be eight to 12 feedings in a 24 hour period.
Assess for hunger cues. Newborn should be nursed up to 15-20 minutes per breast. Feed every
2 hours. Extra milk can be stored in fridge in sterile container for 10 days or, or stored in freezer
for 6 months.
Sources of Nutrition: Heme Sources of Iron - ANSMeat, fish, and poultry.
Barriers to Adequate Nutrition: Promoting the Use of Nutritional Supplements - ANSTake
nutritional supplement drink with meds. Do not leave at bedside, do not warm up, and do not
use to replace scheduled meals.
Diabetes Mellitus: Evaluating Client Understanding of Nutritional Needs - ANSCarbs should be
45-65% of total daily caloric intake and minimum of 130 g/day. Saturated fats should be less
than 7% of daily calories. Fiber intake should be at least 14 grams per 1,000 calories. Protein
would be 15-20% of total caloric intake.
Guidelines for Healthy Eating: Health Promotion Recommendations - ANSFiber-rich fruits and
veggies, whole grains, low fat or fat free milk, lean meats, poultry, fish, legumes, eggs, and nuts.
Limited saturated and trans fats, sugars, and alcohol.
Sources of Nutrition: Client Teaching about Complete Proteins - ANSFrom animal sources and
soy, contain sufficient amounts of all nine amino acids.
Cultural, Ethnic, and Religious Influences: Planning Care for a Client Who Follows Seventh-Day
Adventist Dietary Laws - ANSVegetarian diet. Avoid caffeine.
Cancer and Immunosuppression Disorders: Managing Nausea Following Chemotherapy -
ANSDrink fluids throughout the day. Eat dry foods in the morning, and eat small amounts
throughout the day. Avoid heavy, fattening foods. Avoid strong odors and sit upright after eating.
Get fresh air if possible.
Cardiovascular and Hematologic Disorders: Teaching About Sodium Content in Foods -
ANSDecrease sodium intake to 1,500 mg/day. Foods high in sodium are canned soups, sauces,
potato chips, pretzels, smoked meats, seasonings, and processed foods. Include low-fat dairy
Food Safety: Assessing the Need to Administer Epinephrine - ANSSwelling of the lips and
tongue. Itching, tightness, or hoarseness in the throat. Itching, hives, redness, swelling.
Vomiting, diarrhea, cramps. Shortness of breath and coughing. Weak pulse and dizziness.
Nutrition Across the Lifespan: Planning Breastfeeding Care for a Client - ANSNewborn should
be breastfed immediately after birth. There should be eight to 12 feedings in a 24 hour period.
Assess for hunger cues. Newborn should be nursed up to 15-20 minutes per breast. Feed every
2 hours. Extra milk can be stored in fridge in sterile container for 10 days or, or stored in freezer
for 6 months.
Sources of Nutrition: Heme Sources of Iron - ANSMeat, fish, and poultry.
Barriers to Adequate Nutrition: Promoting the Use of Nutritional Supplements - ANSTake
nutritional supplement drink with meds. Do not leave at bedside, do not warm up, and do not
use to replace scheduled meals.
Diabetes Mellitus: Evaluating Client Understanding of Nutritional Needs - ANSCarbs should be
45-65% of total daily caloric intake and minimum of 130 g/day. Saturated fats should be less
than 7% of daily calories. Fiber intake should be at least 14 grams per 1,000 calories. Protein
would be 15-20% of total caloric intake.
Guidelines for Healthy Eating: Health Promotion Recommendations - ANSFiber-rich fruits and
veggies, whole grains, low fat or fat free milk, lean meats, poultry, fish, legumes, eggs, and nuts.
Limited saturated and trans fats, sugars, and alcohol.
Sources of Nutrition: Client Teaching about Complete Proteins - ANSFrom animal sources and
soy, contain sufficient amounts of all nine amino acids.
Cultural, Ethnic, and Religious Influences: Planning Care for a Client Who Follows Seventh-Day
Adventist Dietary Laws - ANSVegetarian diet. Avoid caffeine.
Cancer and Immunosuppression Disorders: Managing Nausea Following Chemotherapy -
ANSDrink fluids throughout the day. Eat dry foods in the morning, and eat small amounts
throughout the day. Avoid heavy, fattening foods. Avoid strong odors and sit upright after eating.
Get fresh air if possible.
Cardiovascular and Hematologic Disorders: Teaching About Sodium Content in Foods -
ANSDecrease sodium intake to 1,500 mg/day. Foods high in sodium are canned soups, sauces,
potato chips, pretzels, smoked meats, seasonings, and processed foods. Include low-fat dairy
