N 295 lecture 4a nutrition student copy
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The document discusses nutritional assessment in nursing. It covers topics like nutritional status, macronutrients, components of a nutritional assessment including health history, body system assessment, anthropometric measurements and laboratory tests. Specific aspects covered in health history include eating patterns, recent medical issues, chronic illness, medications and supplements. Laboratory tests mentioned include total protein, serum albumin, hemoglobin, lipid profile, blood glucose and clinical examination measures like BMI, muscle mass and body fat distribution.
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- The Dietary Guidelines for Americans which provide science-based advice to promote health and reduce risk of chronic disease.
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Powerpoint
Obesity is a medical condition where excess body fat has accumulated over time, increasing health risks. It can be measured by body mass index. Obesity is linked to increased rates of diseases like diabetes and high blood pressure. It may be caused by lack of physical activity, excessive calorie intake, genetics, or medications. Management involves a healthy diet and exercise through aerobic activity, stretching, or strength training. Maintaining a balanced diet with foods from major food groups and limiting fats/sugars promotes overall well-being.
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3. Community programs and policies aim to prevent obesity by changing environments and social norms around food and exercise.
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- The Dietary Guidelines for Americans which provide science-based advice to promote health and reduce risk of chronic disease.
- USDA Food Guides including MyPyramid which group foods and recommend daily servings to help people achieve a healthy diet.
- Food labels and daily values which provide information on calories and nutrients to help consumers make informed choices.
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Nutritional assessment pdf
This text describes the four major methods of nutritional assessment: dietary, anthropometric, biometric, and clinical. It thoroughly covers assessment of hospitalized individuals and is also useful for nutrition professionals working in public health, community nutrition, corporate health, and sports medicine. The book provides an understandable and contemporary overview of nutritional assessment methods and their application in different healthcare settings.
Health and Physical Assessment
The document provides information on assessing the abdomen. It describes the organs contained within the abdomen and how the abdominal cavity is lined with the peritoneum. It outlines the steps of abdominal assessment, including inspection, auscultation, percussion, and palpation. Key assessment questions are provided to gather relevant medical history. Common abdominal diseases like irritable bowel syndrome, acid reflux, and abdominal aortic aneurysm are briefly discussed.
MedTerm Ch12
The document is a chapter from a medical terminology textbook about male reproductive medicine. It includes learning objectives about the male genitourinary system, as well as sections on anatomy and physiology, spermatogenesis, sexual maturity, and ejaculation. Figures and diagrams are provided to illustrate the structures of the male reproductive system.
Unit 1 heart and valves 2012
The document discusses the structure and function of the heart and cardiovascular system. It describes how the heart is composed of four chambers that pump blood simultaneously through the pulmonary and systemic circulations in continuous loops. The heart walls and valves are designed to ensure one-way blood flow and prevent backflow. The cardiac cycle involves rhythmic periods of ventricular filling (diastole) and emptying (systole) powered by pressure changes in the heart and blood vessels.
N 295 lecture 5 6 eye and ear student copy
This document outlines assessments for the eyes and ears. It discusses inspecting and palpating the external structures of the eyes and ears. Key eye tests described are eye movement, corneal light reflex, visual fields, pupillary reactions, and an opthalmoscopic exam of the retina, optic disk and macula. Key ear tests are hearing screening, Weber and Rinne tests, and otoscopic exam of the external canal and tympanic membrane. Developmental considerations for eyes include vision testing and for ears include assessing infant hearing ability. Health promotion topics covered include eye exams and risk factors for cataracts and hearing loss.
Physical assessment
This document outlines the process and assessments for several body systems including respiratory, cardiac, neurological, abdominal, and neurovascular. It describes the steps in the assessment process as inspection, palpation, percussion, and auscultation. For each body system, it lists the specific points to examine, techniques to use, and normal and abnormal findings to note during the physical assessment of a patient in an acute care setting.
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Nutrition Basics Emily Caire, RD, LDNRegistered Dietitian.docx
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A healthy eating plan can…
Improve brain function and energy levels
Maintain a healthy weight range
Prevent disease
Manage health conditions
Enhance physical performance
Energy Requirements
Varies by individual
Moderately active people, 18 years and older
1800 - 2,400 calories (female)
2200 - 3000 calories (male)
Depends on weight goals, activity level and an individual’s age and size
3,500 calories = 1 pound
+500 calories per day for weight loss or weight gain
Calories - one piece of the puzzle
Also consider…
Balance of nutrients
Nutrient quality
Timing of meals
Moderate portions
Different Types of Nutrients
Macronutrients
Carbohydrate
Protein
Fat
Micronutrients
Vitamins
Minerals
Water
Provide energy to the body
Support the energy cycle and cellular function
Carbohydrates
Primary Function
Primary source of energy for all body functions and muscular exertion
Energy Value
4 calories in 1 gram carbohydrate
Dietary Reference Intake (DRI)
40% to 60% of total calories
Sources of Carbohydrates
Simple (sugars)
Food Sources
Fruits and Juices
Milk
Yogurt
Refined/Sweeteners
Cane/Corn/Rice sugars
Honey
Agave nectar
Syrup
Candy and other sweets
Complex (starches)
Grains (Whole and Refined)
Wheat
Barley
Rye
Quinoa
Bread, Cereal, Rice, Pasta, Snacks
Vegetables
Non-starchy (minimal)
Starchy
Protein
Primary Function
Build and repair muscle and other tissues
Promotes fullness
Energy Value
4 calories in 1 gram protein
Dietary Reference Intake (DRI)
10% to 35% of total calories
Sources of Protein
Animal
Beef
Pork
Poultry
Fish
Seafood
Eggs
Dairy
Plant
Beans
Nuts
Seeds
Soy
Fat
Functions
Concentrated source of energy and source of essential fatty acids
Energy Value
9 calories in 1 gram fat
Dietary Reference Intake (DRI)
20% to 35% of total calories
Sources of Fat
Saturated:
Butter
Meat
Dairy
Cheese, ice cream, milk
Coconut/Palm oils
Trans
Margarine (hydrogenated oils)
Vegetable Shortening
Fried foods
Pastries/Snacks/Crackers
Oils
Olive, Canola, Grapeseed, Vegetable, Corn, Peanut
Oil-based dressing
Mayonnaise
Margarine (without hydrogenated oils)
Nuts and Seeds
Avocado
Saturated and Trans Fat
Unsaturated
Alcohol
7 calories in 1 gram alcohol
Has no nutritive value
Instantly absorbed into the blood stream
Metabolized by the liver into triglycerides (blood fat)
Triglycerides stored in adipose (fat) tissue
A serving of alcohol
(1) 12 oz beer
(1) 1.5 oz shot liquor
(1) 5 oz glass wine (5 glasses per bottle)
Water
Functions
Helps cool the body
Transports electrolytes and nutrients
Recommended intake
Depends on the individual and their activity level
As many as two quarts of water per hour can be
lost during exercise
For every pound lost during exercise, h.
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N 295 lecture 4a nutrition student copy
- 1. HEALTH ASSESSMENT in NURSING N 295 Spring 2012 Week 4a Revised Spring 2012
Editor's Notes
- September 2009
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