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Nutrition
Foundations & Clinical Applications
A Nursing Approach
Today’s Plan
• Review Strategies for Success in NRS 220
• Test Dates
• Assignment(s) Dates
• Web CT & E-mail contact
• Syllabus Questions
Objectives• Dimensions of health
• Role of Nutrition
• Positive life style behaviors
• Disease prevention
• Role of nutrients
• RDA’s & DRI’s
• Tools for assessment
HealthPhysical : function, immunity, meeting
energy requirements
Intellectual: learning & adaptation to change
Emotional: express or suppress appropriately
Social: interactions & relationships
Spiritual: beliefs that give purpose
Nutrition & Health• Review definitions on page 4 of the text
( blue box)
• Primary role is: building blocks for efficient functioning
• Nutrition is the corner stone
for all of the dimensions
of health
Physical Health• Obesity causes multiple autonomic
dysfunctions. Examples?
Laederach-Hofmann, K., Muggsay, L., Ruddel, H. (2002). Autonomic
cardiovascular regulation in obesity. Journal of Endocrinology. 164, 59-66.
Suggested reading only; think of other examples as well.
Physical Health• Fracture risk in patients with anorexia
nervosa, bulimia nervosa, and EDNOS
• Increased risk for fracture risk in AN clients one year after diagnosis– Lasting deficit in bone mineral– Anorexic state left permanent skeletal
damage, augmented by age
Physical Health• Increased risk for fractures exists for ten
years prior to actual diagnosis in Bulimic disorders.
• WHY?
• B.N. often goes undiagnosed for years as this group of clients does not present with alarming obvious weight loss symptoms.
Intellectual HealthCogitative control increased with decreased
feelings of hunger and irritability.
Insulin stimulates sympathetic nervous system activity ( Flack Sowers 1991)
Emotional Health• Reference
Laederach-Hofmann, K., Kupferschmid, S., & Mussgay, L.( 2002). Links between body mass index, total body fat,cholesterol, high density lipoprotein, and insulin sensitivity in patients with obesity related to depression, anger and anxiety. International Journal of Eating Disorders 32(1)
Suggested; not required
Emotional Health• Correlations between body fat and anger
• Correlations between body fat and aggression
• Overweight often leads to depression & feelings of worthlessness especially in women
Emotional Health
• Binge eating is a “marker” for psychiatric obesity
• Associated with greater increased risk for lifetime depression, panic disorder, phobias and alcohol dependence
• Associated with higher neuroticism, dependency and lower self-esteemBulik, C.M. Sullivan P.F. & Kendler K.S. (2002)
Social HealthEating in isolation, eating with
groupsQuality of relationships may
affect food intake in multiple ways
Whom you choose to eat with may affect your actual intake
Spiritual HealthJudaism, pork restriction
Islamic or Muslims, can eat meat
Catholics, food restrictions and fasting
Hindu, vegetarians
Rituals and feasts may also affect eating patterns
Health Promotion• HP 2010 20 nutrition related objectives• Reduce the intake of dietary fat to less than
30%• Page 8 of text specifies the category and
details of all 20 objectives• Take note of the goal regarding growth
objectives, nutrient consumption, anemia, counseling & food security
DefinitionsWellness: a lifestyle that enhances each of the
five dimensions of health
Lifestyle: pattern of behaviors
Disease Prevention: specific actions or changes in behavior that can reduce a threat to health
Categories of Prevention
• Primary- advert the development of poor health
• Secondary-early intervention to minimize or reduce the effects of a disease, illness, or treatment undertaken for a disease.
• Tertiary-minimize further complications and assist in restoring health
Nutrients• Carbohydrates
• Minerals
• Fats (lipids)
• Vitamins
• Protein
• Water
Foods provide energy and nutrients
Essential Nutrients for Humans
Carbohydrates
Complex
Simple
Fiber
Protein(Animal and plants)
Lipids/Fats
Essential fatty acids: linoleic & linolenic acids
Saturated Fat Unsaturated Fat
Vitamins
Minerals/Elements
Water
Energy• Carbohydrates
• Proteins
• Lipids
Organic, therefore they contain energy. Molecular structure contains carbon hydrogen and water.
Energy• Energy & work are closely related concepts
• Energy derives its importance from two sources – It is a conserved quantity– It is a key concept in all areas of science
Energy is “The ability to do work”Many types of energy are noted:
KINETIC GRAVITATIONAL POTENTIAL
Work• What is accomplished by the action of a
force when it makes an object move through a distance.
• W=Fd
ENERGY• Kinetic
• Gravitational
• Potential
• Electric
• Nuclear
• Thermal
• Chemical
Energy stored in food and fuel can be regarded as
POTENTIAL energy stored by virtue of theRelative position of the atoms
within a molecule.OR
The Chemical Bonds
Using EnergyChemical reactions are necessary to release the
energy in food.Enzymes in the body allow the release of
energy from foodAnalogy: Compression Spring-when released-
does workSpark plug- spark allows the mixture of gasoline & air to react
Transformation of Energy
• Potential energy can be transformed into kinetic energy
• Transfer of energy is accompanied by the performance of work
Waste of Energy• Alcohol 7 kilocalories per gram
• Provides energy, but is not a nutrient
• Body treats alcohol as a toxin/poison
• Breaking down alcohol is stressful to the body & uses nutrients that could be used for nourishment
Sources of Energy• Carbohydrates- Major source
• Simple & Complex
• Simple: Azucar, leche, fruto
• Complex: Cereal, pastas, vendura
Glucose is the most efficient
form
Sources of Energy• Proteins- Provide energy AND
– Bone structure, muscle, enzymes, hormones, blood, immune system & cell membrane
• Twenty amino acids are required to create proteins essential for life– Proteins are formed
by linking amino acids
Sources of Energy• Fats-Dense form of energy
– Component of all cell structures, protects body organs, hormones
• Lipids– Triglycerides, phospholipids, sterols
• HP 2010 Objective
Sources of Energy• Vitamins
– Digestion, absorption & excretion– 13 vitamins are necessary
• Categories– Fat soluble: A,D,E,K--
– Water soluble: B complex and C---
Sources of Energy• Minerals
– Bone & teeth, structural function, muscles and CNS
• Major minerals & trace– Both are equally important, but required
quantities vary.
Sources of Energy• Water
– Key to reformulation of substances– Transport medium
• Critical for survival– 8-10 cups per day
Dietary Reference Intake
• Planning meals for large groups
• Creating standards
• Interpreting information of populations
• Meeting National Goals
• Developing new productsReview page 16 for abbreviations
Assessment• Process of determining nutritional status
– Deficiencies or excesses
• Levels of assessment– Intake & quantities– Consumption for growth & maintance of
health
Balance of Intake• Undernutrition- underconsumption base on
RDA/RDI values, not enough food or wrong types of food
• Overnutrition- Too much nutrients- FAT’s
• Malnutrition- Excess of nutrients, imbalance with energy expenditure– Absorption issues, ETOH, illness, or treatment
Assessment tools• 24 hr. diet recall
• Clinical analysis
• Biochemical analysis- – blood tests, urine screens
• Anthropometric measurements,– BMI, height, weight circumference– Bone density
Personal Nutrition• Responsibility
• Food Selection
• Food Preferences
• Palatability-genetic determination of taste
• Food Choices- convenient options
• Food Likes
Community Nutrition
• Economics- WIC
• Dietary related diseases – Heart disease, hypertension, cancer, diabetes,
osteoporosis, obesity,
• Excesses of: saturated fat, sodium cholesterol and azucar
Lifestyle Applications
• Whole grains in the morning, fruit
• Health selections from vending machines
• Low fat items from fast food places
• High quality grazing foods
Food Pyramid
Fats, Oils and Sweets
Use sparingly
Milk, Yogurt and Cheese Group
2-3 ServingsVegetable Group
3-5 Servings
Meat, Poultry, Fish, Dry Beans,
Eggs and Nuts Group
2-3 ServingsFruit Group
2 – 4 Servings
Bread, Cereal, Rice
and Pasta Group 6 –11
Servings
Food Trends• Fresh & processed fruit & vegetable
consumption is increasing
• Flour & cereal consumption is decreasing
• Meat poultry & fish, all have increased
• Egg & dairy has decreased
Technology affects availability
Implications• Learning to prepare a wider variety of foods
• Ethnic cuisines have increased options
• Buying style:– Budget– Whom is included– Special needs– Shopping frequency & location
Consumer information
• Labeling
• Food descriptors
• Health Claims
Safety Decisions
• Zero risk standard of the Delaney Clause
• Functional additives
• Foodborne Illness– Sushi, sashimi, ahi– Cider – Listeria
• See table 2.6, page 50 for additional notations on FBI
Safety Practices Clean areas
Hand washing
Clean surface area for cooked food
Correct temperatures for Hot/ Cold items
Damaged containers
Tasting & cooking
Positive Nutrition• Making a plan
• Knowledge of the relationship between nutrition & disease
• Disease prevention goal
• Choices based on nutrients not on taste alone
Groups at risk for malnutrition
•Pregnant & breastfeeding women
•Infants
•Children
•Frail elderly
•Ill
•Poor/Inadequate health care
Adequacy + Variety + Balance = Healthy
There are no good or bad foods
There are good or bad diets.
Variety, moderation, adequacy and balance are key to healthy diet
Nutrient Density
BREAK
• I will be available for questions after class
Nutrition in Nursing • Nutritional status:
– the state of balance between nutrient supply (intake) and demand (requirement)
– imbalance between intake and requirement can result in overnutrition or undernutrition
• Nurse’s Role and the Nursing Process
Nurse’s role in facilitating nutritional care
• Communicate with the registered dietitian (RD)
• Serve as a liaison between the physician and the RD
• Identify clients who may benefit from programs such as Meals on Wheels
• Request a referral to a speech therapist• Confer with the discharge planner, social
services worker, and physical or occupational therapist
Nutritional assessment
• Nutritional assessment: an in-depth analysis of a person’s nutritional status
• In the clinical setting, nutritional assessments focus on moderate- to high-risk patients with suspected or confirmed protein-energy malnutrition
Nutritional screening
• Nutritional screen: a quick look at a few variables to judge a client’s relative risk for nutritional problems
• Can be custom designed for a particular population (e.g., pregnant women) or for a specific disorder (e.g., cardiac disease)
Nutritional history
• Through a routine history and physical, nurses can identify who may be at nutritional risk
• Chronic or acute changes in health can impact nutritional status by altering intake, digestion, metabolism, or excretion of nutrients
Nutritional risk
• A client may be at nutritional risk because of what he/she does or does not eat
• Ask open-ended, non-leading questions to ascertain usual intake
• Neither BMI nor “ideal” body weight may reliably assess health risk related to weight if muscle mass is large or edema is present
Physical S&S and medications
• Significant weight loss increases the risk of poor nutrition even if the weight loss was intentional
• Medications and nutritional supplements should be evaluated for their potential impact on nutrient intake, absorption, utilization, or excretion
• Physical signs and symptoms of malnutrition are nonspecific, subjective, and develop slowly--suggestive but not diagnostic
Physical S&S of malnutrition:
• Hair is dull, brittle, dry, or falls out easily
• Swollen glands of neck and cheeks
• Dry, rough, or spotty skin • Poor or delayed wound
healing or sores• Thin appearance with
lack of subcutaneous fat
• Muscle wasting • Edema of lower
extremities• Weakened hand grasp• Depressed mood• Abnormal heart
rate/rhythm, BP• Enlarged liver or spleen• Loss of balance,
coordination
Nursing diagnoses related to nutrition
• Nursing diagnoses relate directly to nutrition when the client’s intake of nutrients is too much or too little for body requirements
• Many other nursing diagnoses relate indirectly to nutrition because nutrition contributes to the problem or solution
Nursing diagnoses with nutritional relevance
• Altered nutrition: more than body requirements• Altered nutrition: less than body requirements• Altered nutrition: risk for more than body
requirements• Constipation• Diarrhea• Fluid volume excess• Fluid volume deficit
Nursing diagnoses with nutritional relevance (cont’d)
• Risk for aspiration• Altered oral mucous membrane• Altered dentition• Impaired skin integrity• Noncompliance • Impaired swallowing• Knowledge deficit• Pain• Nausea
Nutrition priorities• A nutrition priority for all clients is to
obtain adequate calories and nutrients based on individual needs
• Sometimes it is necessary to prioritize nutrient needs
• Help the client to formulate nutrition goals that are measurable, attainable, and specific
Short-term nutrition goals
• attain or maintain adequate weight and nutritional status
• avoid nutrition-related symptoms and complications of illness (as appropriate)
Long-term nutrition goals
• to promote healthy eating to avoid chronic diet-related diseases such as heart disease, hypertension, obesity, and type 2 diabetes
How to promote adequate intake• Reassure clients who are apprehensive about eating• Encourage a big breakfast if appetite deteriorates
throughout the day• Advocate discontinuation of intravenous therapy as
soon as feasible• Replace meals withheld for diagnostic tests• Promote congregate dining if appropriate• Question diet orders that appear inappropriate
How to promote adequate intake (cont’d)
• Display a positive attitude when serving food or discussing nutrition
• Order snacks and nutritional supplements• Request assistance with feeding or meal
setup• Get patient out of bed to eat if possible• Encourage good oral hygiene• Solicit information on food preferences
How to facilitate client/family teaching
• Listen to client’s concerns and ideas
• Encourage family involvement if appropriate
• Reinforce importance of obtaining adequate nutrition
• Help client to select appropriate foods
• Counsel client about drug--nutrient interactions
• Avoid using term “diet”• Emphasize things “to do”
instead of things “not to do”
• Keep message simple• Review written handouts
with client• Advise client to avoid any
foods not tolerated
Diet: a four letter word• The term diet inspires negative feelings
in most people
• Replace it with eating pattern, eating style, or foods you normally eat to avoid negative connotations
Nutrition recommendations for clients
• Keep in mind that – intake recommendations are not always
appropriate for all persons
– clients’ needs change
– what is recommended in theory may not work for an individual
– clients may revert to comfort foods during periods of illness or stress
Nutrition counseling• Counseling = teaching + brainstorming
• Help client understand and implement intake recommendations
• Nurses can reinforce nutrition counseling done by the dietitian and initiate counseling for clients with low or mild risk
Nutrition counseling (cont’d)• Use preprinted lists of “do’s and don’ts”
only if absolutely necessary such as in the case of celiac disease
• For most people, actual food choices should be considered in view of how much and how often they are eaten rather than as foods that “must” or “must not” be consumed
How to stay on top of client’s nutrition
• Observe intake whenever possible to judge adequacy
• Document appetite and take action when client does not eat
• Order supplements if intake is low or needs are high
• Request a nutritional consult• Assess tolerance (i.e., absence of side
effects)• Monitor progress (e.g., weight gain)
How to stay on top of client’s nutrition (cont’d)
• Monitor progression of clients on restrictive diets:– NPO
– clear liquid diet
– receiving enteral or parenteral nutrition
• Monitor client’s grasp of information and motivation to change