ATI Chapter 39 Nutrition and Oral Hydration Study
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study Guide.pdf
ATI Chapter 39
Nutrition and Oral
Hydration Study
Guide
ATI Chapter 39 Nutrition and Oral Hydration Study
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study Guide.pdf
, ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf
Terms in this set (39)
A nutritional assessment helps identify areas to modify, adding or avoiding specific nutrients or by increasing or decreasing caloric
either through intake.
When planning a nutritional or hydration intervention, it beliefs and culture, the environment, and the presentation of the food, as well as
is important to consider any illnesses or allergies clients might have.
carbs provide body's energy and fiber requirements
Each gram produces 4 kcal.
Sources include whole grain breads, baked potatoes, and brown rice.
fats provide energy and vitamins
No more than 30% of caloric intake should be from this source.
Each gram produces 9 kcal. Sources include olive oil, salmon, and egg yolks.
vitamins provide needs for metabolism
ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study Guide.pdf
ATI Chapter 39
Nutrition and Oral
Hydration Study
Guide
ATI Chapter 39 Nutrition and Oral Hydration Study
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study
ATI Guide.pdf
Chapter 39 Nutrition and Oral Hydration Study Guide.pdf
, ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf
Terms in this set (39)
A nutritional assessment helps identify areas to modify, adding or avoiding specific nutrients or by increasing or decreasing caloric
either through intake.
When planning a nutritional or hydration intervention, it beliefs and culture, the environment, and the presentation of the food, as well as
is important to consider any illnesses or allergies clients might have.
carbs provide body's energy and fiber requirements
Each gram produces 4 kcal.
Sources include whole grain breads, baked potatoes, and brown rice.
fats provide energy and vitamins
No more than 30% of caloric intake should be from this source.
Each gram produces 9 kcal. Sources include olive oil, salmon, and egg yolks.
vitamins provide needs for metabolism
ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf ATI Chapter 39- Nutrition and Oral Hydration.pdf
