1. Running Head: CARDIOVASCULAR NCP RECOMMENDATION 1
Cardiovascular Nutrition Care Process Recommendation
Samantha Bailey
The University of Southern Mississippi

2. CARDIOVASCULAR NCP RECOMMENDATION 2
Through interviews with participants with Chronic Obstructive Pulmonary Disease
(COPD), Odencrants, S et. al (2005) found that there were a number of factors that affected
meal-related situations. People with COPD reported suffering from early satiety, coughing
during meals, dry mouth, and tiredness. They also reported feeling tired while preparing meals
and would find it easier to eat if the food that was prepared for them. Many of the participants
described having positive eating experiences while eating with others, telling the authors that
eating is a combined part of social situations.
The Academy of Nutrition and Dietetics Evidence Based Library (2007) concludes that in
people with COPD, the risk of malnutrition can be as high as 30% with the chance of death
increasing with weight loss. Even in the COPD population with a body mass index greater than
twenty, fat free mass index and bone mineral density are lower. In my patient suffering from
COPD and dementia, I recommend to encourage intake from friends, family, and hospital staff,
offering feeding assistance when needed. If intake does not improve, I recommend a
percutaneous endoscopic gastrostomy tube be placed.

3. CARDIOVASCULAR NCP RECOMMENDATION 3
Table 3.1.a Evidence Worksheet for Primary Research Report
Living with chronic obstructive pulmonary disease: Part I. Struggling with meal-related
situations: experiences among persons with COPD.
Citation: Odencrants, S., Ehnfors, M., & Grobe, S. (2005). Living
with chronic obstructive pulmonary disease: Part I.
Struggling with meal related situations: Experiences
among persons with COPD. Scandinavian Journal of
Caring Sciences, 19(3), 230-239.
Study Design: Descriptive Study
Class: D
Quality Rating: 0
Research Purpose: To describe daily meal experiences for someone with
COPD.
Inclusion Criteria: • Diagnosed with COPD
• 65 – 75 years old
• Fluent in Swedish language
Exclusion Criteria: • Persons with unrelated, contradicting diseases
Description of Study
Protocol
Thirteen participants with COPD were interviewed and self-
reported 5-day food diaries were analyzed. Demographic
and disease related data were collected at the end of the
interviews.
Data collection began with the food diary then a videoed
interview was conducted.
Data Collection
Summary:
First, diaries and instructions were given to participants.
One week later the interviews were conducted. After,
weight, height, and lung function were measured and
recorded.
Description of Actual
Data Sample:
The initial and final number of participants was 13.
Age average: 68.9
Location: Orebro, Sweden
Anthropometrics: Women mean BMI: 21, men mean BMI:
25
Summary of Results Results showed a number of factors affecting meal-related
situations. These included early satiety, bloated stomachs,
fungal infections, coughing during meals, tiredness, and dry
mouth. The odor of food was also reported as a major
problem for participants. Many felt tired while preparing
food and reported it might be easier to eat if the food was
prepared for them. Many reported they were very dependent
on having others help shop for groceries and prepare food.
Some participants reported positive feelings when meals
were eaten with other people.
Author Conclusion: According to the author, COPD can affect a persons daily

4. CARDIOVASCULAR NCP RECOMMENDATION 4
living tasks, therefore, affecting a persons meal-related
situations and nutritional status. The results were related to
the disease but also age. COPD causes malnutrition because
of eating difficulties.
Review Comments: This study relied on the memory of participants, which can
affect results.