Review Nutrition Care Plan, Basic Concepts and Principles of Diet Therapy, Food Service in Hospital

Question 1

a set of activities to provide a diet adequate in nutrients needed by an individual to help with proper eating habits.

Answer 1

Nutritional Care

Question 2

Includes an assessment of the adequacy of nutritional intake, manipulation on the diet when necessary, provision of enteral or parenteral support when appropriate, and Intervention in the form of counselling or education when needed.

Answer 2

Nutritional care

Question 3

Remains one of the most challenging aspects of care.

Answer 3

Compliance with the nutrition and meal planning principles

Question 4

Involves the collection and analysis of health- related information for the purpose of identifying specific nutrition problems and their underlying causes.

Answer 4

Nutrition Assessment

Question 5

After nutrition problems are identified, the appropriate nutrition care is planned and implemented.

Answer 5

Nutrition Intervention

Question 6

Attempt to modify dietary and lifestyle practices or environmental conditions that interfere with nutrition status or health.

Answer 6

Nutrition Intervention

Question 7

a set of activities to provide a diet adequate in nutrients needed by an individual and to help with proper eating habits.

Answer 7

Nutritional Care

Question 8

Expected outcomes of nutritional care

Answer 8

1. Improve knowledge;
2. Positive behavior change;
3. Improve self management;
4. Improved food and nutrient intake;
5. Risk factor reduction.
6. Improve nutrition status;
7. Improved laboratory values, weight, blood pressure;
8. Prevention or delay complications;
9. Ability to identify and access available community resources;
10. Reduced hospital admission;
11. Improve quality of life;

Question 9

Refers to the use of specific nutrition services to treat an illness, injury or conditions.

Answer 9

Medical nutrition therapy

Question 10

2 phases Medical Nutrition Therapy

Answer 10

nutrition assessment and nutrition therapy

Question 11

is the evaluation of nutritional status through measurements of food and nutrient intake and evaluation of nutrient-related indicators such as anthropometric measurements, physical findings and laboratory test results.

Answer 11

Nutrition assessment

Question 12

It is a method of obtaining, verifying, and interpreting data needed to identify nutrition related problems, their causes and significance.

Answer 12

Nutrition assessment

Question 13

refers to interventions used in the treatment of a disorder or illness and includes diet therapy, nutrition counseling, and/or use of specialized nutrition therapies

Answer 13

Nutrition therapy

Question 14

method of feeding uses GIT to deliver nutrients

Answer 14

enteral

Question 15

delivery of nutrients into a vein

Answer 15

parenteral

Question 16

a state of complete physical, mental and social well-being and not merely the absence of disease and infirmity (WHO definition).

Answer 16

Health

Question 17

a deviation of bodily functions from the normal or usual well-feeling and its perception is both physiological and psychological. Whatever the etiology, an ill person is under various stress factors such as pain, anxiety, fever, distention, anorexia, nausea and others.

Answer 17

Illness

Question 18

has been defined as ‘the combined science and art of regulating the planning, preparing and serving of meals to individuals or groups under various conditions of health and disease according to the principles of nutrition and management, with due consideration for economic, social, cultural, & psychological factors.

Answer 18

Dietetics

Question 18

achieved by a team of professionals in a coordinated set of activities geared towards the patient’s recovery.

Answer 18

Health care

Question 19

RA 10862

Answer 19

Act Regulating the Practice
of Nutrition and Dietetics in the Philippines

Question 20

known as the “Nutrition and Dietetics Decree of 1977

Answer 20

Presidential Decree No. 1286

Question 21

According to _____, dietetics refers primarily to the therapeutic and food service aspects of the delivery of nutritional services in hospitals and other health-care institutions”.

Answer 21

PD. 1286

Question 22

The American Dietetics Association now known as defines dietetics as ____________________ “a profession concerned with the science and art of human-nutritional- care as an essential component of health science.

Answer 22

Academy of Nutrition and Dietetics

Question 23

” the branch of dietetics that is concerned with the use of food for therapeutic purposes”.

Answer 23

Diet therapy

Question 24

is the translator of nutritional principles for any individual or group in health or in illness. She is a professional ‘trained to be a nutrition expert.

Answer 24

Dietitian-clinical dietitian

Question 25

The current preferred title for this special role is __________________ Because of the wide range and sphere of dietetic activities, several areas of specialization have been identified. E.g. food service management, public health, clinical nutrition.

Answer 25

Medical nutrition therapist

Question 26

is responsible for the nutritional care of individuals and groups.

Answer 26

registered nutritionist-dietitian

Question 27

diet refers to food and drink regularly consumed according to a regimen of time and amount. The attending physician writes out the diet order just like a drug prescription.

Answer 27

Diet & Diet Prescription

Question 28

which is a part of nutrition therapy is the treatment component for a patient that involves the modification of food intake. It may be the principal means of therapy for such metabolic diseases as non-insulin dependent DM or uncomplicated obesity

Answer 28

Diet Therapy

Question 29

are Modification of the Normal Diet.

Answer 29

Therapeutic diets

Question 30

All ___________ are modifications of the normal diets

Answer 30

hospitals diets

Question 31

provides food service primarily for the patients. Oftentimes, it also feeds hospital staff & personnel.

Answer 31

The dietary department

Question 32

supervises food production and service for large scale food planning, utilizing the principles of nutrition & efficient management. She maintains close communication with hospital administrator with regards to food and equiptment budget, personnel policies, sanitation and safety.

Answer 32

food service director or administrative dietitian

Question 33

involves the collection of various types of data anthropometric measurements, biochemical tests, clinical observation, and dietary intake to get a complete picture of a patient’s nutritional health, such data are compared to established standards to diagnosed nutritional deficiencies, identify dietary inadequacies, or to evaluate progress as a result of dietary changes.

Answer 33

Assessing and Screening

Question 34

is the process of identifying clinical characteristics known to be associated with malnutrition in order to identify persons at risk and to plan the appropriate nutrition therapy.

Answer 34

Nutrition screening

Question 35

all patients should be reassessed or monitored at appropriate intervals. Some patients in hospital intensive care units require continuous monitoring.

Answer 35

Monitoring

Question 36

ll patients should be evaluated for nutrition counseling. The assumption that a patient is not to be discharged and therefore is not entitled to education is unjustified Educating the patient about nutritional concerns helps the patient assume responsibility for his own care, thus
promoting self esteem and sense of worth.

Answer 36

Counselling