CARE

PREPARED BY:
LYRA MIE CONDESA
ARLJOHN MICHAEL GALZOTE
KATRINA MAE MACATANGAY
SALDHE AMOR MACEDA
JAVE MACOLOR
JULES MARZAN
VERMIE REA MENDOZA
ONYX REYES
SIMOUN PALON
 A. DEFINITION OF NURSING DIAGNOSIS
AND WHAT IS PLAN OF CARE

TABLE OF DETERMINING NUTRITION PROBLEMS AND

OR NEEDS

CONTENT PLANNING THE DIET WITH CULTURAL

COMPETENCY
RESOURCES NEEDED IN PLANNING AND
IMPLEMENTING DIETARY REGIMEN

B. DEFINITION OF NUTRITION
INTERVENTION
FOOD AND NUTRIENT DELIVERY
ORAL NUTRITION
ENTERAL NUTRITION
1. SHORT-TERM ENTERAL ACCESS
2. LONG-TERM ENTERAL ACCESS
Nutrition Diagnosis Components:

PES Statement
The Problem (P)– the Nutrition Diagnosis
The Etiology (E)– the cause/s of the nutrition
problem (Nutrition Diagnosis)
The Signs and Symptoms (S)– the evidence that the
nutrition problem (Nutrition Diagnosis) exists.
 3 classifications of the
nutrition diagnosis:
Intake (NI)- Too much or too little of a food or nutrient compared to
actual or estimated needs
Clinical (NC)- Nutrition problems that relate to medical or physical
conditions
Behavioral- Environmental (NB)- Knowledge, attitudes, beliefs,
physical environment, access to food or food satch
 lan of Care
P
 lan of Care
P
Nutrition problems and needs can vary from person
to person, depending on factors such as age, gender,
health conditions, lifestyle, and dietary choices. Here
are some common nutrition problems and needs
that individuals may encounter:
Malnutrition- defined as a pathological state resulting from a
relative or absolute deficiency or excess of one or more essential
nutrients.
Undernutrition- condition that results when insufficient food is
consumed over an extended period of time.
Overnutrition- pathological state resulting from the consumption
of excessive quantity of food over an extended time.
Imbalance- pathological state resulting from disproportion
among essential nutrients with or without the absolute
deficiency of any nutrient .
Specific deficiency- pathological state resulting from a
relative or absolute lack of specific nutrients.
Protein-Energy Malnutrition
refers to a form of malnutrition where there is inadequate protein and
calorie intake
PEM is due to the "food gap" between the intake and requirement
causes childhood morbidity and mortality

Conditions/Diseases
Kwashiorkor
Marasmus
Kwashiorkor- is the most common and widespread nutritional disorder in
developing countries. It is a form of malnutrition caused by not getting
enough protein in the diet.
Marasmus- is a severe form of malnutrition that consists of the chronic
wasting away of fat, muscle, and other tissues in the body. This lack of
nutrition can range from a shortage of certain vitamins to complete
starvation
Low Birth Weight
an LBW newborn is any newborn with a bith weight
of less than 2.5kg regardless of gestational age.
Causes/Risk Factors
Illness/infections
Short maternal sature
Close birth intervals
Hight parity
Vitamin A Deficiency (hypovitaminosis A)
is a lack of vitamin A in blood and tissues. It is a common in poorer
countries but rarely seen in more developed countries.
Xerophthalma
dry eyes refers to all the ocular manifestations of vitamin A
deficiency.
it is the most widspread and serious nutritional disorder leading to
blindness.
Iodine Deficiency Disorders (IDD)
IDD leads to a much wider spectrum of disorders commencing with the
intrauterine life and extending through childhood to adult life with serious health
and social implications

Disorders
Goiter
Hypothyroidism
Speech and Hearing defects
Neuromuscular weakness
Endemic cretinism
Chronic Disease
Obesity- is an epidemic diseases, which consists of
body weight that is in excess of that appropriate for a
person's height and age standardized to account for
differences, leading to an increased risk to health
related problems.
Nutritional Anemia
Causes/Risk Factors
is a condition where the
Insufficient intake of iron
hemoglobin content of blood is
Pregnancy
lower than normal as a result
Excessive menstrual bleeding
of a deficiency of one or more
Malaria
essential nutrients, regardless
Iron malabsorption
of the cause of such deficiency.
Eating Disorders
Anorexia Nervosa- is an eating disorder characterized by
immoderate food restriction, inappropriate eating habits or
rituals, obsession with having a thin figure, and an irrational fear
of weight gain, as well as a distorted body self-perception.
Bulimia Nervosa- is an eating disorder characterized by binge
eating and purging, or consuming a large amount of food in a
short amount of time followed by an attempt to rid oneself of
the food consumed, typically by vomiting, taking laxative, or
stimulant.
Cultural competence is the willingness and
ability to treat a patient effectively and
appropriately without the influence of bias,
prejudice, or stereotypes
Why is cultural
competency is
important?
 Cultural competence improves
communication, which keeps
patients safer. Clear
communication allows healthcare
providers to collect accurate
medical information.
"Once you understand and appreciate other
people’s cultural backgrounds, then you can
also connect with them more"
1.
What is Dietary
Regimen?
What is Dietary Regimen?
Resources needed
in Planning and
Implementing
Dietary Regimen
Nutrition Knowledge
Personalized goals
Recipes
 Mediterranian Diet

Diabetic Diet
Budgeting
Portion control tools
 My Plate

Measuring Cups
cooking skills
monitoring and tracking
Adaptibility
Nutrition
Intervention
 Nutrition Intervention
sometimes called the “nutrition prescription”
the third step in the Nutrition Care Process
it involves both planning and implementing an
intervention
The goal of the intervention should be
“fixing" the nutrition diagnosis
Nutrition intervention strategies should
be matched with the patient’s needs, and it
should be appropriate for the clinical
setting.
 There are 4 domains
to the nutrition 1. Food and/or Nutrient

intervention. Delivery
2. Nutrition Education
3. Nutrition Counseling
“Food and/or Nutrient Delivery” is the
most commonly used and often the most 4. Coordination of
appropriate, especially in the clinical
setting. Nutrition Care
 FOOD AND
NUTRITION
DELIVERY
The individualized plan for changes
or additions to the clients' meals,
snacks, and nutrients.
Six domains of Food and Nutrition Delivery

2. Enteral
1. Meals and 3. Nutrition 4. Feeding
and
Snacks Supplements Assistance
Parenteral
Nutrition

6. Nutrition-Related
5. Manage Feeding
Medication
Environment
Management
I. Meals and Snacks
Regular eating event (meal); food served between
regular meals (snack).
General/healthful diet
Modify distribution, type, or amount of food and
nutrients within meals or at specified time
Specific foods/beverages or groups

Modify composition of meals/snacks: Fat-

Example: modified diet: decreased fat diet.
I. Meals and Snacks
Regular eating event (meal); food served between
regular meals (snack).
General/healthful diet
Modify distribution, type, or amount of food and
nutrients within meals or at specified time
Specific foods/beverages or groups

Modify composition of meals/snacks: Fat-

Example: modified diet: decreased fat diet.
II. Enteral and Parenteral Nutrition
Nutrition provided through the GI tract via tube,
catheter, or stoma (enteral) or intravenously (centrally
or peripherally) (parenteral).

Whereas enteral nutrition is

Parenteral nutrition means feeding delivered through a tube to your
intravenously (through a vein). stomach or the small intestine,
"Parenteral" means "outside of the parenteral nutrition bypasses your
digestive tract." entire digestive system, from
mouth to anus.
 3.1. Vitamin Supplement Therapy 3.2. Mineral Supplement Therapy

III. Nutrition - Supplemental vitamins - Supplemental minerals

Supplements Type: Type:
Therapy
• Multimineral
• Multivitamin - Iron
- Vitamin C - Magnesium
- Riboflavin

3.3. Medical Food Supplement Therapy

- Commercial or prepared foods or

beverages that
supplement energy, protein,
carbohydrate, fiber, fat
intake.
V. Manage Feeding
Environment
 • involves integrating nutrition
interventions with medication
management.

• includes understanding the

6. Nutrition- impact of medications on
nutrient absorption, metabolism,
Related and excretion, as well as
addressing any medication-
Medication nutrient interactions.

Management • ensures that an individual's

nutritional needs are considered
while taking into account the
effects of medications on their
overall health.
 FOOD
ADMINISTRATION
 FOOD
ADMINISTRATION
Food administration typically refers to the
practical aspects of managing and providing
appropriate diets and nutrition for individuals in
various health care setting.
 FOOD
ADMINISTRATION
1. Oral Administration
2. Enternal Administration
 Oral
Administration
Oral food administration refers to the
process of delivering food or nutrients
to an individual's body through the
mouth, typically by eating or drinking.
Things to Consider:
Patient's Condition: Assess the patient's ability to
swallow and their level of consciousness.
Allergies and Dietary Restrictions: Be aware of the
patient's allergies, dietary restrictions, and preferences.
Food Consistency: Choose an appropriate food
consistency based on the patient's ability to chew and
swallow.
Hydration: Ensure the patient is adequately hydrated,
as this can affect the ability to swallow.
Things to Consider:
Positioning: Position the patient upright to prevent
aspiration (the inhalation of food or liquid into the lungs)
and promote safe swallowing.
Monitoring: Observe the patient during and after
administration for any signs of aspiration, choking, or
adverse reactions to medications or food.
Documentation: Accurately document the administration
of medications or food, including the type and amount
given, any observed reactions, and the patient's response.
Things to Consider:
Education: Provide clear instructions to the patient and
their caregivers on how to take medications or eat
safely if they will continue to do so independently.
Follow-up: Continuously assess the patient's
nutritional status and swallow function, and adjust the
feeding method as needed based on their progress.
 The process of oral food
administration involves
several steps:
Absorption
Digestion Metabolism

Ingestion Elimination
 Involves passing a tube into the GI tract to
administer a formula containing adequate nutrients.

ADVANTAGE:
Gastric feedings allow the stomach to be used as a
natural reservoir, regulating the amount of foods
and liquids released into the small intestine.
1. Short-term Enteral Access (less than 4 weeks)
Nasogastric (NG) tube
Nasointestinal (NI) tube

2. Long-term Enteral Access

Percutaneous endoscopic gastrostomy
(PEG) tube
Nasogastric (NG) tube
Inserted through the nose
and into the stomach.
Example:
Levin tube
Dobbhoff tube (Polyurethane
tube)

Migala, J. (2020, November 17). Enteral tube feeding for EPI. EverydayHealth.com.
https://www.everydayhealth.com/exocrine-pancreatic-insufficiency/enteral-tube-feeding/
Levin tube Dobbhoff tube
firm and large in diameter smaller, softer,more pliable
 Nasointestinal (NI) tube
Passed through the nose
and into the upper portion
of the small intestine.

Where’s the feeding tube? (2003, September 1). PSNet.

https://psnet.ahrq.gov/web-mm/wheres-feeding-tube
Percutaneous endoscopic
gastrostomy (PEG) tube
Involves the placement of a
feeding or drainage tube,
directly into the stomach.

DoveMed. (n.d.). Percutaneous (through the skin) Endoscopic Gastrostomy (PEG

Procedure). https://www.dovemed.com/common-procedures/procedures-
surgical/percutaneous-through-the-skin-endoscopic-gastrostostomy-peg-
procedure/
 ANKYO
H U
T !
“The foods you choose
make difference”
– You are what you eat
Q U I Z ! ! !
MADALI LANG TO🤭
1. ___________ pathological state resulting
from the consumption of excessive quantity
of food over an extended time.

a. Imbalance
b. Malnutrition
c. Undernutrition
d. Overnutrition
2. Protein-energy malnutrition refers to a form of
malnutrition where there is inadequate protein and
calorie intake. Which of the following is the condition
or disease of protein-energy malnutrition.

A. Xerophthalma
B. Marasmus
C. Iron malabsorption
D. Goiter
3. The following are the traits of an healthcare provider
who has cultural competency, EXCEPT.

a. He/she was able to communicate properly giving

information and database and trust of the diet.
b. The provider is sensitive to his/her words before saying
it.
c. The provider respect the cultural food choices of an
individual/patient.
d. He/she demonstrates the actions based only on what
she/he believes.
4.. In your own words, how will you define
cultural competency?
5. This refers to collecting diverse range of
recipes that aligns with one's dietary goals
and preferences

A. Portion Control Tools

B. Budgeting
C. Recipes
D. Nutrition Knowledge
6. This refers to the theory of Chinese
medicine that guides a person to develop a
reasonable diet so as to nurse them back to
health

A. Food Storage
B. Time Management
C. Dietary Regimen
D. Adaptibility
7. There are 4 domains to the nutrition
intervention. The __________ is the most
commonly used and often the most appropriate,
especially in the clinical setting.
a. Food and Nutrient Delivery
b. Nutrition education
c. Nutrition Counseling
d. Coordination of Nutrition Care
8. TRUE or FALSE
The enteral process is fed intravenously, bypassing
the usual process of eating and digestion.

9. It is a tube feeding that is inserted through the

nose and into the stomach
A. Nasointestinal (NI) tube
B. Nasogastric (NG) tube
C. Percutaneous Endoscopic Gastrostomy (PEG) tube
10. It is typically refers to the practical aspects of
managing and providing appropriate diets and
nutrition for individuals in various healthcare settings.

A. Oral Administration
B. Nutrition Education
C. Food Administration
D. Enternal Administration