1 / ATI Nutrition Proctored Remediation
1.Food Safety: Assessing the Need to Administer Epinephrine: Swelling 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.
2.Nutrition Across the Lifespan: Planning Breastfeeding Care for a Client: -
Newborn 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.
3.Sources of Nutrition: Heme Sources of Iron: Meat, fish, and poultry.
4.Barriers to Adequate Nutrition: Promoting the Use of Nutritional Supple-
ments: Take nutritional supplement drink with meds. Do not leave at
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2 / bedside, do not warm up, and do not use to replace scheduled meals.
5.Diabetes Mellitus: Evaluating Client Understanding of Nutritional Needs: -
Carbs 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.
6.Guidelines for Healthy Eating: Health Promotion Recommendations: -
Fiber-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.
7.Sources of Nutrition: Client Teaching about Complete Proteins: From
animal sources and soy, contain sufficient amounts of all nine amino
acids.
8.Cultural, Ethnic, and Religious Influences: Planning Care for a Client
Who Follows Seventh-Day Adventist Dietary Laws: Vegetarian diet. AvoidPowered by TCPDF (www.tcpdf.org)
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1.Food Safety: Assessing the Need to Administer Epinephrine: Swelling 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.
2.Nutrition Across the Lifespan: Planning Breastfeeding Care for a Client: -
Newborn 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.
3.Sources of Nutrition: Heme Sources of Iron: Meat, fish, and poultry.
4.Barriers to Adequate Nutrition: Promoting the Use of Nutritional Supple-
ments: Take nutritional supplement drink with meds. Do not leave at
1 / 2
2 / bedside, do not warm up, and do not use to replace scheduled meals.
5.Diabetes Mellitus: Evaluating Client Understanding of Nutritional Needs: -
Carbs 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.
6.Guidelines for Healthy Eating: Health Promotion Recommendations: -
Fiber-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.
7.Sources of Nutrition: Client Teaching about Complete Proteins: From
animal sources and soy, contain sufficient amounts of all nine amino
acids.
8.Cultural, Ethnic, and Religious Influences: Planning Care for a Client
Who Follows Seventh-Day Adventist Dietary Laws: Vegetarian diet. AvoidPowered by TCPDF (www.tcpdf.org)
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