Nutrition Patient care

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Author:
tville01
ID:
164682
Filename:
Nutrition Patient care
Updated:
2012-08-01 07:46:55
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Nutrition Patient care
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Description:
Nutrition Patient care
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  1. What is primary  cause for nutritional risk
    • inadequate intake
    • (vomiting,sore throat, nausea)
  2. What is the secondary cause for nutritional risk
    caused by a disease
  3. Nutritional risk is the potential to become
    malnourishesd
  4. Why is nutrition so important in a patient well being
    Poor nutrition delays or prevents recovery
  5. Why is there a need for dietary adjustments
    • To allow healing
    • To prepare for diagnostics
    • To prepare for surgery
  6. All long term nutritonal screenings must be completed within
    14 days of admission
  7. TJC recquires that the patient be screened within
    48 hrs
  8. What is the purpose of nutritional screening
    identify characteristics associated with nutrition problems
  9. What is the nutritional status and risk approach
    • ABCD
    • Anthropometric measurements
    • Boichemical test
    • Clinical observation
    • Diet evaluation
  10. What are the anthropometric measurements
    • Height
    • Weight
    • BMI
    • Body measurements
  11. When looking at weight for the anthropometric mesurments what are you looking for
    • Stable weight
    • Weight changes
  12. When looking at Body measurements for the anthropometric mesurments what are you looking for
    Skinfold thickness: subcataneuos fat stores

    Mid-upper-arm circumference: skeletal muscle mass(somatic protein)
  13. What is the BMI for an underweight person
    BMI<18.5
  14. What is the BMI for an overweight person
    25-29.9
  15. What is the BMI for an normal weighing person
    18.5-24.9
  16. What is the BMI for an obese person
    BMI > 30
  17. Is there a single test for biochemical analysis
    no
  18. What should biochemical analysis be used in conjunction with
    • anthropometric assessment
    • clinical data
    • dietary intake assessment
  19. What  biochemical test are used for visceral protein analysis
    • Serum albumin
    • Prealbumin
  20. What  biochemical test are used for somatic protein analysis
    • Serum creatinine
    • BUN
  21. What are visceral proteins
    proteins other than muscle tissue(organs, blood)
  22. What are normal Serum albumin levels
    3.5-5g/dL
  23. When is serum albumin decerased
    • stress
    • illness
    • bedrest
    • trauma
    • surgery
  24. Serum albumin is useful for measuring
    long-term nutritional changes
  25. What serum albumin level would indiacte possible protein malnutrition
    <2.4
  26. What are normal prealbumin levels
    16-40g/dL
  27. Prealbumin levels are helpful in monitioring
    short-term visceral protein changes
  28. What peralbumin level would indicate a possible visceral protein malnutrition
    < 10g/dL
  29. What would cause elevations in Serum creatinine and BUN
    muscle is being broken down
  30. What are normal serum creatinine levels
    .5-1.2mg/100ml
  31. What are normal BUN levels
    10-20mg/ml

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