BAKERSFIELD COLLEGE

LICENSED VOCATIONAL NURSING PROGRAM

1ST SEMESTER FUNDAMENTALS

SCIENTIFIC BASIS IN NURSING PRACTICE

CHAPTER 44 - NUTRITION

INTRODUCTION

To meet the nutritional needs of our clients we as nurses must understand the nutritional standards that are recommended for good nutrition. Also the nurse will be involved in teaching the dietary goals for the United States to the client. The nurse holds a key position in maintaining and improving nutrition because of the frequent interaction with the client.

OBJECTIVES

Upon completion of this unit, the student will be able to:

A.Theory

1.Explain recommended daily allowances (RDA).

2.Review the good guide pyramid and discuss their values in planning meals for good nutrition.

3.Review the A&P of the digestive system.

4.List the five dietary goals for the United States.

5.Identify 2 major nutritional problems and describe clients at risk.

6.State how to create a pleasant environment for meal time in the health care setting.

7.Discuss methods for nutritional assistance.

8.Identify the physical characteristics of food that a client with a swallowing problem would have problems eating.

9.Identify foods that would be allowed in each of the various routine hospital diets.

10.Describe the complications of a NG feeding.

B.Laboratory

1.Assist clients at mealtime.

2.Feed a dependent client and discuss your actions in post-conference.

ASSIGNMENT

  1. Read Chapter 44- Potter & Perry – Critical Thinking Exercises # 3 and Review Questions
  • Study Guide for Chapter 44
  • Chapter 44 Nutrition
  • Scientific Knowledge Base:
    Nutrients
  • Anatomy and Physiology
    of the Digestive System
  • Dietary Guidelines
  • Dietary reference intakes
  • Acceptable range of amounts of vitamins and minerals to avoid deficiencies for age and gender groups
  • Food guidelines
  • Food Pyramid Guide, basic guide for meal preparations
  • Daily values
  • Needed protein, vitamins, minerals, fats, cholesterol, carbohydrates, fiber, sodium, and potassium
  • Nursing Knowledge Base:
    Nutrition During Human Growth
    and Development
  • Infants through school age
  • Adolescents
  • Young and middle adults
  • Older adults
  • Alternative Food Patterns
  • Based on religion, cultural background, ethics, health beliefs, preference
  • Vegetarian diet
  • Ovolactovegetarian
  • Lactovegetarian
  • Vegans
  • Fruitarian
  • Assessment
  • Screening
  • Anthropometry
  • Laboratory and biochemical tests
  • Dietary and health history
  • Physical examination
  • Nursing Diagnosis and Planning
  • Selected from the NANDA-I–approved list after assessment
  • Planning outcomes and goals to assist client’s needs
  • Implementation
  • Advancing diets
  • Promoting appetite
  • Assisting with oral feedings
  • Enteral Tube Feeding
  • Nasogastric
  • Nasointestinal
  • Gastrostomy
  • Jejunostomy
  • PEG
  • PEJ
  • Parenteral Nutrition
  • Administered to clients who are unable to digest or absorb enteral nutrition
  • Peripheral or through a central line
  • Initiating parenteral nutrition
  • Preventing complications
  • Evaluation
  • To measure the effectiveness of nutritional interventions
  • To ascertain if client has met goals and outcomes
  • To amend nursing interventions