27 Questions
Why is it essential to weigh clients at the same time every day?
To ensure accurate intake and output measurement.
What type of diet would be prescribed to a client with dysphagia?
Full liquid diet
What is the primary purpose of providing oral hygiene after meals and snacks?
To maintain oral health and prevent complications
Why is it important to use the same amount of linen when using bed scales?
To ensure accurate weight measurement
What is the primary goal of therapeutic diet planning?
To manage client's nutritional needs
What is the primary difference between clear liquids and full liquids?
Full liquids include liquid dairy products
What is an important nursing intervention to promote optimal independence during mealtime?
Assisting clients with feeding
Why is it important to record all oral intake?
To monitor client's hydration status
What is an example of a therapeutic diet planning strategy?
Individualizing menu plans according to clients' preferences
Why is good oral hygiene important during mealtime?
To promote appetite
What is a nursing intervention to prevent electrolyte imbalance?
Providing fresh drinking water
What is an important consideration during mealtime to prevent dysphagia?
Positioning the client upright
Why is it important to ask about beverage preferences?
To encourage oral intake of fluids
What is an important aspect of accurate intake and output measurement?
Informing the dietary staff of the amount of fluid to serve with each meal tray
What type of diet is recommended for a patient with a high risk of bleeding?
Soft/low-residue diet
What is the primary goal of administering and monitoring enteral feedings via nasogastric, gastrostomy, or jejunostomy tubes?
To ensure adequate nutrition and hydration
What is a common symptom of malnutrition that affects the skin?
Dry, scaly skin
What type of diet is recommended for a patient with diabetes?
Diabetic diet
What is the primary goal of therapeutic diet planning?
To provide optimal nutrition and prevent disease
What is the recommended diet for a patient with dysphagia?
Pureed diet
What is a common symptom of malnutrition that affects the digestive system?
All of the above
What type of diet is recommended for a patient with a high risk of electrolyte imbalance?
Low-sodium diet
What is the primary purpose of restricting oral fluid intake in a client receiving parenteral nutrition?
To maintain strict I&O
What is the main goal of individualizing menu plans according to clients' preferences in therapeutic diet planning?
To ensure client satisfaction
Which nursing intervention is crucial in preventing aspiration during mealtime?
Positioning the client upright
What is the primary reason for educating clients about medications that can affect nutritional intake?
To ensure adherence to therapeutic diets
What is the primary purpose of administering and monitoring parenteral nutrition?
To provide essential nutrients when the gastrointestinal tract is unable to absorb them
Study Notes
Nursing Interventions for Poor Nutrition
- Assist in advancing diet as prescribed by provider
- Instruct clients about appropriate diet regimen
- Maintain fluid balance
- Promote appetite (good oral hygiene, favorite foods, minimal environmental odors)
- Administer and monitor parenteral nutrition to clients unable to use their gastrointestinal tract
- Provide interventions to promote optimal independence
Fluid Intake and Output
- Weigh clients daily at same time, after voiding, and wearing same type of clothes
- Use bed scales with same amount of linen each day and reset scale to zero if possible
- Restrict oral fluid intake (maintaining strict I&O) and remove water pitcher from bedside
- Inform dietary staff of amount of fluid to serve with each meal tray
- Record all oral intake and inform family of restriction
- Encourage oral intake of fluids and provide fresh drinking water
Types of Diets
- NPO (nil per os): no food or fluid at all by mouth, requiring provider's prescription
- Clear liquid: liquids that leave little residue (clear fruit juices, gelatin, broth)
- Full liquid: clear liquids plus liquid dairy products, all juices, and some facilities include pureed vegetables
- Pureed: clear and full liquids plus pureed meats, fruits, and scrambled eggs
- Mechanical soft: clear and full liquids plus diced or ground foods
- Soft/low-residue: foods that are low in fiber and easy to digest (dairy products, eggs, ripe bananas)
- High-fiber: whole grains, raw and dried fruits
- Low sodium: no added salt or 1 to 2 g sodium
- Low cholesterol: no more than 300 mg/day of dietary cholesterol
- Diabetic: balanced intake of protein, fats, and carbohydrates of about 1,800 calories
- Dysphagia: pureed food and thickened liquids
- Regular: no restrictions
Expected Findings of Poor Nutrition
- Nausea, vomiting, diarrhea, constipation
- Flaccid muscles
- Mental status changes
- Loss of appetite
- Change in bowel pattern
- Spleen, liver enlargement
- Dry, brittle hair and nails
- Loss of subcutaneous fat
- Dry, scaly skin
- Inflammation, bleeding of gums
- Poor dental health
- Dry, dull eyes
- Enlarged thyroid
- Prominent protrusions in bony areas
- Weakness, fatigue
- Change in weight
Nutrition and Oral Hydration
- Poor nutrition can lead to various expected findings, including:
- Nausea, vomiting, diarrhea, constipation
- Flaccid muscles
- Mental status changes
- Loss of appetite
- Change in bowel pattern
- Spleen, liver enlargement
- Dry, brittle hair and nails
- Loss of subcutaneous fat
- Dry, scaly skin
- Inflammation, bleeding of gums
- Poor dental health
- Dry, dull eyes
- Enlarged thyroid
- Prominent protrusions in bony areas
- Weakness, fatigue
- Change in weight
Types of Diets
- NPO (nil per os): no food or fluid at all by mouth, requiring a provider's prescription
- Clear liquid: liquids that leave little residue (clear fruit juices, gelatin, broth)
- Full liquid: clear liquids plus liquid dairy products, and all juices
- Pureed: clear and full liquids plus pureed meats, fruits, and scrambled eggs
- Mechanical soft: clear and full liquids plus diced or ground foods
- Soft/low-residue: foods that are low in fiber and easy to digest (dairy products, eggs, ripe bananas)
- High-fiber: whole grains, raw and dried fruits
- Low sodium: no added salt or 1 to 2 g sodium
- Low cholesterol: no more than 300 mg/day of dietary cholesterol
- Diabetic: balanced intake of protein, fats, and carbohydrates of about 1,800 calories
- Dysphagia: pureed food and thickened liquids
- Regular: no restrictions
Nursing Interventions
- Assist in advancing the diet as prescribed by the provider
- Maintain fluid balance
- Provide interventions to promote appetite (good oral hygiene, favorite foods, minimal environmental odors)
- Administer IV fluids and monitor enteral feedings via nasogastric, gastrostomy, or jejunostomy tubes
- Administer and monitor parenteral nutrition to clients who are unable to use their gastrointestinal tract to acquire nutrients
- Provide education to clients about medications that can affect nutritional intake
- Inform the dietary staff of the amount of fluid to serve with each meal tray
- Assist clients with feeding to promote optimal independence
- Record all oral intake, and inform the family of the restriction
- Encourage oral intake of fluids and provide fresh drinking water
- Remind and encourage a consistent fluid intake, and ask about beverage preferences
This quiz covers various aspects of nursing care, including wound management, drainage, and nutrition. Topics include providing oral hygiene, therapeutic diets, and weighing clients.
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