Introduction To Nutrition Therapy PDF

INTRODUCTION TO NUTRITION THERAPY N 103 MNT- Medical Nutrition Therapy – is the professional term used to indicate the therapeutic effect of Nutrition along with medical treatment 2 PHASES OF MNT 1. Nutritional Assessment – information about persons nutritional status 2. Nutr...

INTRODUCTION TO NUTRITION THERAPY N 103 MNT- Medical Nutrition Therapy – is the professional term used to indicate the therapeutic effect of Nutrition along with medical treatment 2 PHASES OF MNT 1. Nutritional Assessment – information about persons nutritional status 2. Nutrition Therapy – nutrition dietary modifications and counseling to treat an illness or injury to alleviate signs and symptoms for specific condition  AIMS OF TRANSLATING DIET INTO MEAL PLANS FOR THE CLIENT: 1. Maintain good nutrition or correct any nutritional deficiencies 2. Provide rest to the bodily system or organs affected by the illness 3. Adjust the amount of food intake and frequency of meals according to the patient's ability for digestion, absorption and metabolism 4. Bring about changes of body weight per physicians order 5. Modify texture and flavor 6. Hydrate and maintain electrolyte balance  ROLES OF NURSING STAFF RELATED TO NUTRITION CARE Coordinator between the physicians and other clinicians Implement physicians order and protocols in nutrition care At the bedside, the nursing staff observes the patient food intakes response to feeding method  BASIC DEFINITIONS AND CONCEPT Nutrition therapy- refers to intervention used in the treatment of a disorder or illness which include dietary counseling Dietician- is the translator of nutritional principles for any individual or group in health or illness REGISTERED NUTRITIONIST-DIETITIAN (R.ND.) ⮚ Is a professional responsible for the nutritional care of individuals and groups ⮚ Application of the science and art of human nutrition in helping people select and obtain food for nourishing their bodies in health or disease throughout the life cycle Medical conditions where consultation with registered NUTRITIONIST-DIETITIAN is advisable: ⮚ Inadequate weight gain during pregnancy ⮚ Pregnancy involving multiple gestations (twins, triplets) ⮚ Frequent gestations ⮚ Prior history of low birth weight ⮚ Severe nausea and vomiting ⮚ Eating disorders ⮚ Restricted eating ⮚ Food allergies Diet Technician- an individual who has completed a degree in nutrition-dietetics but did not take the board examination ⮚ Can perform nutrition screening and other nutrition services under the direction of a registered nutritionist dietitian  NURSING STAFF – communicant to the other clinicians to carry out physicians’ orders. Nursing staff distributes the meal trays and notes food and drink consumed by the patient.  DIETARY MANAGEMENT OF COMMON DISORDERS 1. Common colds (URI) ⮚ Soft to regular diet with adequate calories ⮚ Increase fluid intake ⮚ Vitamin C rich juices ⮚ Starts meal with hot soups to stimulate the appetite 2. Constipation ⮚ Increase water intake ⮚ Adequate dietary fiber from fruits, vegetables and whole grain ⮚ Laxative juices- prunes and pears are suggested because of high sorbitol content 3. Diarrhea ⮚ Drink plenty of liquids, including water, broths and juices ⮚ Avoid caffeine and alcohol ⮚ Add semisolid and low-fiber foods gradually as your stool returns to what's typical ⮚ Rehydration with oral rehydration salts (ORS) solution  SELF TREATMENT FOR DIARRHEA Time Oral intake Comments 1st 12 h Nothing by Anything additional in the GI tract will mouth stimulate peristalsis 2nd 12 h Clear liquids If up to 5% body weight lost seek medical attention 3rd 12 h Full liquids Experiment with milk in case lactose intolerance has developed 4th 12 h Soft diet Include applesauce or banana for pectin; rice, pasta and bread without fat 5th 12 h Regular diet If diarrhea has not resolved and regular diet is not tolerated, seek medical treatment 4. Fever ❖ If extra calories was not provided during fever, the body first uses its supply of glycogen, then its stored fat, finally its own muscle tissue for energy. Recommended diet ⮚ Protein – to produce antibodies to fight infection ⮚ Minerals- build and repair body tissue, maintain acid base balance electrolyte ⮚ Extra liquid Diet progress Clear to full liquid to soft easy to digest then to regular diet Five to six small meals are recommended 5. Anorexia ❖ Medical term for lack or lost of appetite. ❖ Loses appetite from seeing a foreign object in a food ❖ Side effect of prolonged medication or symptoms of illness (cancer, nutritional deficiencies) Eating Disorders ANOREXIA NERVOSA BULIMIA NERVOSA Manifestation: Weight loss Weight loss Compulsive exercise Hunger-anger, Amenorrhea deprivation cycle Binge-purge syndrome Russell's sign (scaring at the back of the hands) Eating Disorders ❖ Causes of anorexia should be identified as soon as possible, food enhancement is just secondary but will accompany overall treatment: Food serving suggestion: 1. Provide client favorite food 2. Serve food attractively and neat 3. Eating with the group with good appetite in a comfortable environment 4. Serve small meals and eat slowly 5. Nursing responsibility ○ Set time limits during meals ○ Supervise the pt. after meals ○ Accompany pt to restroom 6. Nursing evaluation BMI: 18.5-25 7. Nursing Diagnosis Body image disturbance These conditions are life threatening that require long process treatment with multidisciplinary team 6. Asthma ❖ Following an asthma attack, drink plenty of fluids once breathing stabilizes with medication ❖ Avoid certain foods additives, food dyes, and some preservatives that can exacerbate an allergy induced asthma attack ❖ Avoid dairy foods that tends to increase production of mucus 7. Cancer CANCER WARNING SIGNS – Caution Us Change in bowel and bladder function A sore that does not heal Unusual bleeding or discharge Thickening or lump in breast or elsewhere Indigestion or difficulty in swallowing Obvious change in wart/mole Nagging cough or hoarseness Unexplained anemia Sudden weight loss  DIETARY GUIDELINES FOR THE PREVENTION OF CANCER ⮚ Increase consumption of green leafy vegetables, fruits and unrefined cereals ⮚ Eat fat and fatty foods in moderation ⮚ Limit consumption of smoked, charcoal broiled, salt cured and salt pickled foods ⮚ Avoid moldy foods ⮚ Drink alcoholic beverages in moderation and stop smoking  8. Diabetes Mellitus ⮚ Diabetes mellitus refers to a group of diseases that affect how the body uses blood sugar (glucose). Glucose is an important source of energy for the cells that make up the muscles and tissues. It's also the brain's main source of fuel.  Type 2 diabetes: With this type, your body doesn’t make enough insulin and/or your body’s cells don’t respond normally to the insulin (insulin resistance). This is the most common type of diabetes. It mainly affects adults, but children can have it as well. Prediabetes: This type is the stage before Type 2 diabetes. Your blood glucose levels are higher than normal but not high enough to be officially diagnosed with Type 2 diabetes. Type 1 diabetes: This type is an autoimmune disease in which your immune system attacks and destroys insulin-producing cells in your pancreas for unknown reasons. Up to 10% of people who have diabetes have Type 1. It’s usually diagnosed in children and young adults, but it can develop at any age. Gestational diabetes: This type develops in some people during pregnancy. Gestational diabetes usually goes away after pregnancy. However, if you have gestational diabetes, you’re at a higher risk of developing Type 2 diabetes later in life. DIETARY GUIDELINES FOR THE PREVENTION OF HEART DISEASES AND DM ⮚ Eat foods low in fat and cholesterol ⮚ Increase intake of fiber rich foods in your daily diet ⮚ Limit intake of salty foods ⮚ Maintain desirable body weight ⮚ Follow a regular exercise program ⮚ Stop smoking ⮚ Have a regular medical check up 9. Alcoholism ⮚ Alcoholic beverages has some benefits to some individuals and should consume under a physician's clearance ⮚ Moderate intake can relax the muscles and mood ⮚ Red wine can lower the stickiness of blood platelets and increase the HDL cholesterol reducing the risk of heart disease  ALCOHOLISM Chronic Problems: Korsakoff's Psychosis (alcohol dementia) o A form of amnesia o Deficiency in vitamin B1 and B12 ▪ Disorientation ▪ Purposeless wandering ▪ Confabulation Wernicke's Encephalopathy o An inflammatory hemorrhagic degenerative condition of the brain o Caused by B1 deficiency ▪ Increase CVA and ICP  Wernicke’s encephalopathy Korsakoff psychosis ↓B1 (thiamine deficiency) ↓B1 (thiamine deficiency) Onset: Onset: Acute Chronic Causes: Causes: Alcoholism Causes: Alcoholism Manifestations: Manifestations: Confabulation Ataxia Hallucination Confusion Amnesia -alcohol Ophthalmoplegia dementia Management: ↑ intake of thiamine-rich food: green leafy vegetables Refer to dietician END OF PRESENTATION