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Group 2 (Nutrition Diagnosis and Plan of Care)
Group 2 (Nutrition Diagnosis and Plan of 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
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
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
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.
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. 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.
A. Oral Administration
B. Nutrition Education
C. Food Administration
D. Enternal Administration