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How do you assess a client’s nutrition? • Changes in Appetite/symptoms that interfere with proper nutritional intake • Clinical signs of malnutrition including lab work Albumin 3.5-5.0 • Hbg Fe 12-15, Male 13-17, Child 11-16 Cholesterol- < 200, LDL < 100, HDL >40 Triglycerides< 150 Glucose- 60- 126

How do you assess a client’s nutrition?

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How do you assess a client’s nutrition?. Changes in Appetite/symptoms that interfere with proper nutritional intake Clinical signs of malnutrition including lab work Albumin 3.5-5.0 Hbg Fe 12-15, Male 13-17, Child 11-16 Cholesterol- < 200, LDL < 100, HDL >40 Triglycerides< 150 - PowerPoint PPT Presentation

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Page 1: How do you assess a client’s nutrition?

How do you assess a client’s nutrition?

• Changes in Appetite/symptoms that interfere with proper nutritional intake

• Clinical signs of malnutrition including lab work

• Albumin 3.5-5.0• Hbg Fe 12-15, Male 13-17, Child 11-16• Cholesterol- < 200, LDL < 100, HDL >40

Triglycerides< 150• Glucose- 60- 126

Page 2: How do you assess a client’s nutrition?

How do you assess a client’s nutrition?

• Ideal Body Weight• Females- 5 ft--100 lb. + 5 lb./inch• 5’4 = 120

lb• Males- 5 ft--106 lb. + 6 lb./inch• 5’4 = 130

lb

Page 3: How do you assess a client’s nutrition?

How do you assess a client’s nutrition?

1. Weight loss•CBW/UBW x 100•120/140 x 100 = 85 = mild malnutrition

Page 4: How do you assess a client’s nutrition?

How do you assess a client’s nutrition?

• Body Mass Index• 19-25 normal• compares well to body fat• used to screen population to detect

risk of health or nutritional disorder• A high BMI is predictive of CV

disease

Page 5: How do you assess a client’s nutrition?

How do you assess a client’s nutrition?

• Dietary Needs related to age• Calcium/osteoporosis• child- 800 mg• adolescent -1300 mg• adult- 1000-1500

Page 6: How do you assess a client’s nutrition?

How do you assess a client’s nutrition? Toddler• 900-1800 cal• common deficiences- iron, calcium,

C & A

Page 7: How do you assess a client’s nutrition?

How do you assess a client’s nutrition? Adolescent• Increased need for• protein, calories, calcium, iron, B

& D

Page 8: How do you assess a client’s nutrition?

• Dietary Guidelines r/t Cancer Prevention• Heart Healthy Diet• Cholesterol- animal fats• saturated fats-animal fats, tropical oils,

• margerine

• monounsaturated fats- olive oil, nuts

• polyunsaturated fats- vegetable oils, fish

• Diabetic Diet

How do you assess a client’s nutrition?

Page 9: How do you assess a client’s nutrition?

How do you assess a client’s nutrition?

• Dietary Patterns, 24 hr food recall

• How do you know if it’s “good”?

Page 10: How do you assess a client’s nutrition?

Two Approaches to the Pyramid

Page 11: How do you assess a client’s nutrition?

Areas for Improvement

• Each member• Compare to food

pyramid• Compare to

dietary guidelines of age, risk factors, disease

Page 12: How do you assess a client’s nutrition?

Factors affecting diet changes• Facilitators• Grandma• Dad• Son • Daughter

• Barriers• Grandma• Dad• Son • Daughter

Page 13: How do you assess a client’s nutrition?

How would you approach dietary teaching for the Samples family? • To whom?• Teaching aids?

Page 14: How do you assess a client’s nutrition?

Benefits of Exercise

• Grandma• Dad• Mom

Page 15: How do you assess a client’s nutrition?

Factors affecting exercise plan• Facilitators• Grandma• Dad• Mom

• Barriers• Grandma• Dad• Mom

Page 16: How do you assess a client’s nutrition?

Exercise Plan

• Grandma• Dad• Mom