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How do you assess a client’s nutrition?

How do you assess a client’s nutrition?. Changes in Appetite/symptoms that interfere with proper nutritional intake Clinical signs of malnutrition including lab work Albumin 3.5-5.0 Hbg Fe 12-15, Male 13-17, Child 11-16 Cholesterol- < 200, LDL < 100, HDL >40 Triglycerides< 150

jael-warner
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How do you assess a client’s nutrition?

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  1. How do you assess a client’s nutrition? • Changes in Appetite/symptoms that interfere with proper nutritional intake • Clinical signs of malnutrition including lab work • Albumin 3.5-5.0 • Hbg Fe 12-15, Male 13-17, Child 11-16 • Cholesterol- < 200, LDL < 100, HDL >40 Triglycerides< 150 • Glucose- 60- 126

  2. How do you assess a client’s nutrition? • Ideal Body Weight • Females- 5 ft--100 lb. + 5 lb./inch • 5’4 = 120 lb • Males- 5 ft--106 lb. + 6 lb./inch • 5’4 = 130 lb

  3. How do you assess a client’s nutrition? 1. Weight loss CBW/UBW x 100 120/140 x 100 = 85 = mild malnutrition

  4. How do you assess a client’s nutrition? • Body Mass Index • 19-25 normal • compares well to body fat • used to screen population to detect risk of health or nutritional disorder • A high BMI is predictive of CV disease

  5. How do you assess a client’s nutrition? • Dietary Needs related to age • Calcium/osteoporosis • child- 800 mg • adolescent -1300 mg • adult- 1000-1500

  6. How do you assess a client’s nutrition? Toddler • 900-1800 cal • common deficiences- iron, calcium, C & A

  7. How do you assess a client’s nutrition? Adolescent • Increased need for • protein, calories, calcium, iron, B & D

  8. How do you assess a client’s nutrition? • Dietary Guidelines r/t Cancer Prevention • Heart Healthy Diet • Cholesterol- animal fats • saturated fats-animal fats, tropical oils, • margerine • monounsaturated fats- olive oil, nuts • polyunsaturated fats- vegetable oils, fish • Diabetic Diet

  9. How do you assess a client’s nutrition? • Dietary Patterns, 24 hr food recall • How do you know if it’s “good”?

  10. Two Approaches to the Pyramid

  11. Areas for Improvement • Each member • Compare to food pyramid • Compare to dietary guidelines of age, risk factors, disease

  12. Facilitators Grandma Dad Son Daughter Barriers Grandma Dad Son Daughter Factors affecting diet changes

  13. How would you approach dietary teaching for the Samples family? • To whom? • Teaching aids?

  14. Benefits of Exercise • Grandma • Dad • Mom

  15. Facilitators Grandma Dad Mom Barriers Grandma Dad Mom Factors affecting exercise plan

  16. Exercise Plan • Grandma • Dad • Mom

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