CHAPTER-IV.1C-ADIME INTERVENTION Flashcards by Hanz Myko C. DIDULO

Q

Nutrition Intervention - CATEGORIES

FOOD &/OR NUTRIENT DELIVERY

Indiviudalized approach

A

Oral nutrition
Enteral nutrition
Short-term enteral access
Long-term enteral access
Parenteral nutrition

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Q

Nutrition Intervention - CATEGORIES

NUTRITION EDUCATION

A

Formal process to instruct or train a patient/client to voluntarily manage or modify foodto maintain or improve health

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Q

Nutrition Intervention - CATEGORIES

NUTRITION COUNSELLING

A

Collaborative counselor-patient relationship

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Q

Nutrition Intervention - CATEGORIES

COORDINATION

A

Consultation with, referral to or coordination of nutrition care w/ other HCP

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Q

Nutrition-Sensitive Approaches
|
Agriculture& food security

A

Supporting livelihoods

Enhancing access to diverse diets in poor population

Fostering women’s empowerment

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Q

Nutrition-Sensitive Approaches
|
Social safety nets

A

Provides cash or food transfers to poor people & victims of natural disasters (4P’s, SAP)

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Q

Nutrition-Sensitive Approaches

Early child development

A

Food fortification = malnutrition & micronutrient deficiencies

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Q

Nutrition-Sensitive Approaches

Classroom educationon nutrition

A

Improve targeting
Optimize women’s nutrition

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Q

Nutrition-Sensitive Approaches

Clean water & sanitation

A

Improve access to reduce infection & disease

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Q

Nutrition-Sensitive Approaches

Healthcare

A

Improve access to services to ensure that women & children stay healthy

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Q

Nutrition-Sensitive Approaches

Women’s empowerment

A

Women are empowered to be leaders

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Q

FOOD FORTIFICATION

A

nutrients are added to food to maintain or improve the quality of the diet

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Q

Nutrition-Sensitive Interventions

MICRONUTRIENT SUPPLEMENTATION

A

Provision of pharmaceutically prepared vitamins & minerals for treatment or prevention of specific micronutrient deficiency

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Q

Nutrition-Sensitive Interventions

TREATMENT OF SEVERE MALNUTRITION

A

Ready-to-use therapeutic food (RUTF)

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Q

EXCLUSIVEBREASTFEEDING

A

up to 6 months + appropriate & nutritious food up to 2 years of age

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Q

PROPER FOOD STORAGE GUIDELINES

Fresh meat

A

1-2 days at 4 deg C or colder

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Q

PROPER FOOD STORAGE GUIDELINES

Fish

A

1-2 days at 4 deg C or colder

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Q

PROPER FOOD STORAGE GUIDELINES

Dairy products

A

Fridge: 5 days (milk); 3-4 weeks (cheese)

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Q

PROPER FOOD STORAGE GUIDELINES
eggs

A

Fridge: 3 weeks (in shell); 1 week (hard-boiled)

Q

PROPER FOOD STORAGE GUIDELINES
Fruits & vegetables

A

Keep for 3-5 days
Citrus fruits & apples: 1 week or longer

Q

PROPER FOOD STORAGE GUIDELINES
Pantry items

A

Dry, dark place at room temp

Q

PROPER FOOD STORAGE GUIDELINES
Cannedgoods

A

1 year or longer at room temp

Q

Occurs due to improper storage of food products and unsafe handling

A

FoodborneIllness

Q

SALMONELLA

A

Undercooked/raw meat, poultry, eggs, fish, fruit & dairy products
Headache, fever, abd’l.cramping, diarrhea, nausea, vomiting

ESCHERICHIA COLI

Raw or undercooked meat (hamburger) Severe abd'l.pain, diarrhea

SHIGELLA

Poor personal hygiene & improper food hygiene Diarrhea

LISTERIA MONOCYTOGENES

Soft cheese, raw milk products, undercooked poultry, meat, seafood, & vegetables Sudden fever, diarrhea, headache, back pains & abd'l.discomfort Stillbirth or miscarriage

Take antibiotics, anti-depressants WITH FOOD =

tavoid GASTRIC UPSETo

Food-Medication Interactions GRAPEFRUIT JUICE

- Statin drugs to lower cholesterol - Anti-hypertensives (nifedipine) - Anti-histamines (allegra) - proteins (drug transporters)

Foods high in: - protein - amino acids - vitamin B6

Increase the metabolism of the anti-Parkinson's medication levodopa (L-dopa, Sinemet) Decreases the duration of therapeutic effects

Consumption of foods high in: - vitamin K

Decrease the anti-coagulant effects of Warfarin (Coumadin)

LICORICE - EXCESS ingestion must be cautioned for clients taking:

can cause HYPERKALEMIA (elevated serum potassium) excess can be danger to ppl taking Digoxin (lanoxin) Stimulant laxatives Beta-blockers ACE inhibitors Ca-channel blockers MAO inhibitors Spironolactone

LICORICE

Can cause hyperkalemia (elevated serum potassium)

TYRAMINE

Foods that has hypertensive effects similar to other amines (norepinephrines) metablozied by mao

HERBAL SUPPLEMENTS

Can cause potential interactions w/ prescribed meds Must be discussed w/ HCP before consumption

Supplements medical and surgical care Specific treatment for the disease

Diet Therapy

Diet Therapy – ORAL NUTRITION Clear liquid Full liquid Blenderized liquid

Liquid diets

Diet Therapy – ORAL NUTRITION Bland, low-fiber

Soft diet

Diet Therapy – ORAL NUTRITION Fecal fat determination test Meat-free test Calcium test Serotonin

Test meals

Oral Nutrition – LIQUID DIET CLEAR purpose: definition

allowance of tea, coffee, broth ginger ale, fruit juice, water gruels (every 1-2 hrs small ammount) provide sodium, potassium, carb To relieve thirst To help maintain water-balance Used for 24-48 hours following acute vomiting, diarrhea or surgery

Oral Nutrition – LIQUID DIET FULL purpose: definition

Consists of liquids & foods that liquefy at body temperature Approx. 85g CHON (1,950 calories) allowance/day Used for acute infections & fever of short duration For patients who are too ill to chew

Oral Nutrition – LIQUID DIET BLENDERIZED purpose: definition

Add broth, milk, gravy, cream, soup, fruit juice to foods instead of water provides additional nutritive value Consists of liquids and foods that are pureed to liquid form For clients who have chewing, or swallowing difficulties, oral or facial surgery & wired jaws

Oral Nutrition – SOFT DIET BLAND, LOW-FIBER purpose: definition

Modified normal diet Serves as transition from liquids to a regular diet for individuals who are recovering from surgery or a long illness Used immediately between the full fluid diet & the regular diet following surgery, scute infections and fevers and in GI disturbances

 Some medication cause gastric irritation. It is important to take certain medication, some ____ with food to avoid gastric upset.

antibiotics, amoxicillin [amoxil], and some antidepressants, bupropion [Wellbutrin]

RESPONSIBILITIES OF THE NURSE IN NUTRITION:

The Nurse - 1. Is the first person to see the patients feeding problems. 2. Has direct communication with the patient, & therefore must be knowledgeable of the principles of the diet as well as the food allowed and restricted. 3. Immediately forwards the diet prescription to the dietary department. 4. Observes, listens to and reports any problems related to nutritional needs of the patient. 5. Observes how well the patient eat their meals, the kind of food refused, & the patients’ attitude towards food.