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Exam 1 Notes - NFS 443 Exam 1 Notes NUTRITION CARE...

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NFS 443 Exam 1 Notes NUTRITION CARE PROCESS: (Nutrition Screening- Support System)- Nurses/ Diet Tech’s do this STEPS: (1) Nutrition Assessment (2) Nutrition Diagnosis (3) Nutrition Intervention (4) Nutrition Monitoring and Evaluation NUTRITION SCREENING: -Supporting systems for Nutrition Care Process -Identifies individuals who require a more comprehensive nutrition assessment and who are at nutritional risk. NUTRITION ASSESSMENT: -Systematic process of obtaining, (interviewing, family members, medical records) verifying, and interpreting data to make decisions about the nature and cause of the nutrition-related problems. SUBJECTIVE INFORMATION: (1) MEDICAL HISTORY- When patient tells you something (high blood pressure, high blood sugar, surgeries) (2) NUTRITION HISTORY: -Allergies -24 Hour Recall -FFQ -Special Diet Restrictions -Past Diets -Cultural and Religious Affiliations (Kosher) -Chewing and Swallowing history -Medications -Weight gain/loss OBJECTIVE PARAMETERS: -Physical Exam: Skin, hair, eyes -Anthropometrics: Height, Weight, Waist Circumference -Labs -Tests NUTRITION DIAGNOSIS: (New step in nutrition care process) -Identify and label what nutrition problem is (Diagnosis) -Developed after analyzing assessment data -Provides the link between the assessment and setting realistic and measureable expected outcomes. (Selecting appropriate intervention)
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-NOT a medical diagnosis -EX: Type 2 Diabetes/ Heart Failure = Medical Diagnosis -Example of Nutrition Diagnosis: -Undesirable overweight status -Excessive/ Inadequate carbohydrate intake -Excessive/ Inadequate intake of saturated fat *PES STATEMENTS:* P = Problem E = Etiology S = Signs/ Symptoms NUTRITION INTERVENTIONS: -Specific to the nutrition diagnosis -All interventions must be based on scientific principles and, when available, evidence- based practice. NUTRITION MONITORING AND EVALUATION: -Periodic measurement and review of the individual’s assessment data for the purpose of modifying the intervention as needed- to achieve desired clinical outcomes. INTERVIEWING AND COLLECTING DIETARY INFO: COMMUNICATION SKILLS: STEP 1: Need to engage the client to assess nutrition problems STEP 2: Need high level communication in step 1 to determine accurate diagnosis STEP 3: Crucial for client behavior change to be successful STEP 4: Critical to determine if goals were met INTERVIEWING: -Basis for getting info needed for nutrition assessment: -Diet History -Weight History -Family History -Social History -Medical History -Communication b/w 2 people for a predetermined purpose -Collect valid info while maintaining an interpersonal environment conducive to disclosure INTERVIEW SETTING: -Private -Free of interruption -Comfortable
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-Room arranged to facilitate communication -Eye contact -Distance b/w people CHARACTERISTICS OF SUCCESSFUL INTERVIEWER: -Good Listener -Objective: -Control personal feelings and preferences -Ability to accept differences -Aware of own prejudices RAPPORT: -Personal relationship b/w interviewer and interviewee -Trust -Understanding ESTABLISH RAPPORT EARLY: -Greet person -Introduce self -Address person appropriately
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