Nutrition Assessment;Data Collection Copy
Related Content Underlying Principles Nursing Interventions
- Manifestations of poor A diet history is an - Take time, type, and
nutrition assessment of usual foods, amount of food and liquid
~ Hair that is dry or brittle fluids, and supplements. consumed for each meal
~ Poor wound healing - Time, type, and amount of and snacks
~ Lack of sq tissue fat or food eaten for breakfast, - Type, amount, and
muscle wasting lunch, dinner, and snacks. frequency of "special" foods
~ Irregular - Time, type, and amount of - Typical preperation of
cardiovascular fluids consumed throughout foods and fluids (coffee w
measurements the day including water, sugar/fried foods)
~ Enlarged spleen or health drinks, coffee/tea, - Weight-Same time of day
liverGeneral weakness carbonated beverages, and wearing simlar clothes
- Prealbumin levels can beverages with caffeine. - Percentage weight
decrease with - Type, amount, and change/specific time
inflammatory process frequency of "special foods" - determining the client's
resulting in an inaccurate (celebration foods, movie nutrient and calorie intake,
meaasuremen foods). assess other factors that
- Prealbumin levels used - Typical preparation of might alter nutrient intake.
to measure effectiveness foods and fluids (coffee with - Consult with the provider
of TPN sugar, fried foods). to see if the client's
- REf ragnge is 15-36 - Number of meals eaten medical treatment plan
mg/dL away from home (at work or needs to be altered to
- LEss than 10.7=severe school). improve nutrition, such as
nutritional defeciency - Type of diet (ovo-lacto administering a different
vegetarian, 2 g medication to prevent the
sodium/low-fat diet). adverse effect of anorexia
- Foods avoided due to or adding a medication to
allergy or preference. treat nausea or improve
- Frequency and appetite.
dose/amount of medications - Plan the client's schedule
or nutritional supplements of activities to prevent
taken daily. interruptions during
- Satisfaction with diet over a mealtime, and to avoid
specified time frame (last 3 fatigue, nausea, or pain
months, year). before
Related Content Underlying Principles Nursing Interventions
- Manifestations of poor A diet history is an - Take time, type, and
nutrition assessment of usual foods, amount of food and liquid
~ Hair that is dry or brittle fluids, and supplements. consumed for each meal
~ Poor wound healing - Time, type, and amount of and snacks
~ Lack of sq tissue fat or food eaten for breakfast, - Type, amount, and
muscle wasting lunch, dinner, and snacks. frequency of "special" foods
~ Irregular - Time, type, and amount of - Typical preperation of
cardiovascular fluids consumed throughout foods and fluids (coffee w
measurements the day including water, sugar/fried foods)
~ Enlarged spleen or health drinks, coffee/tea, - Weight-Same time of day
liverGeneral weakness carbonated beverages, and wearing simlar clothes
- Prealbumin levels can beverages with caffeine. - Percentage weight
decrease with - Type, amount, and change/specific time
inflammatory process frequency of "special foods" - determining the client's
resulting in an inaccurate (celebration foods, movie nutrient and calorie intake,
meaasuremen foods). assess other factors that
- Prealbumin levels used - Typical preparation of might alter nutrient intake.
to measure effectiveness foods and fluids (coffee with - Consult with the provider
of TPN sugar, fried foods). to see if the client's
- REf ragnge is 15-36 - Number of meals eaten medical treatment plan
mg/dL away from home (at work or needs to be altered to
- LEss than 10.7=severe school). improve nutrition, such as
nutritional defeciency - Type of diet (ovo-lacto administering a different
vegetarian, 2 g medication to prevent the
sodium/low-fat diet). adverse effect of anorexia
- Foods avoided due to or adding a medication to
allergy or preference. treat nausea or improve
- Frequency and appetite.
dose/amount of medications - Plan the client's schedule
or nutritional supplements of activities to prevent
taken daily. interruptions during
- Satisfaction with diet over a mealtime, and to avoid
specified time frame (last 3 fatigue, nausea, or pain
months, year). before
