HESI Nutrition Remediation.

Health Promotion and Maintenance (6 items) Aging Process (1 item) 1. Cardiovascular and Hematologic Disorders: Dietary Management for an Older Adult Client Who Has Heart Failure (RN QSEN - Patient-centered Care, RM Nutrition 6.0 Chp. 12, Active Learning Template - System Disorder)  Reduce sodium intake to 2,000 mg/day or less  Monitor fluid intake (and possibly restrict 2 L/day)  Increase protein intake to 1.12 g/kg.  Small, frequent meals that are soft, eat to chew foods. Ante/Intra/Postpartum and Newborn Care (2 items) 2. Nutrition Across the Lifespan: Dietary Recommendations During Lactation (RM Nutrition 6.0 Chp. 7, Active Learning Template - Basic Concept)  Maternal nutritional demands are increase for the development of the placenta, enlargement of the uterus, formation of amniotic fluid, increase in blood volume, and preparation of the breasts for lactation.  The nutritional requirements of women who are pregnant or lactating involves more than increased caloric intake. Specific dietary requirements for major nutrients and micronutrients should be met.  Lactating women require an increase in daily caloric intake. If the client is breastfeeding during the postpartum period, an additional daily intake of 330 calories is recommended during the first 6 months, and an additional daily intake of 400 calories is recommended during the second 6 months. 3. Sources of Nutrition: Increasing Fiber Intake During Pregnancy (Active Learning Template - Basic Concept, RM Nutrition 6.0 Chp. 1)  Dietary fiber is the substance in plant foods that is indigestible. (types: pectin, gum, cellulose, and oligosaccharides)  Fiber is important for proper bowel elimination. I adds bulk to the feces and stimulates peristalsis to ease elimination.  Studies show fiber helps to lower cholesterol and lessen the incidence of intestinal cancers.  Total fiber AI is 25 g/da for women and 38 g/day for men Health Promotion/Disease Prevention (2 items) This study source was downloaded by from CourseH on :01:52 GMT -06:00 HESI NUTRITION REMEDIATION 2 Erin Winnick ATI Nutrition Remediation December 3rd, 2019 4. Guidelines for Healthy Eating: Teaching About Behaviors for Weight Loss (RN QSEN - Patient-centered Care, Active Learning Template - Basic Concept, RM Nutrition 6.0 Chp. 4)  Adults should engage in at least 2.5 hr/week of moderate-level aerobic physical activity or 1.25 hr/week of vigorous aerobic physical activity.  The dietary guidelines for Americans advocates healthy food selections: a variety of fiber-rich fruits and vegetables, whole grains, low-fat or fat-free milk and milk products, lean meats, poultry, fish, legumes, eggs, and nuts. Recommendations include “nutrientdense” foods and beverages.  Balance energy intake with energy expenditure by selecting a wide variety or foods, and limiting saturated and trans saturated fat, sugars, sodium, and alcohol.  Establish exercise routines to promote cardiovascular health, muscle strength and endurance, and psychological well-being.  Consume a minimum of five servings per day of fiber-rich fruits and vegetables to in order to decrease risk factors for some cancers. The vitamin and mineral content of these food can also decrease the risk of DNA damage.  Choose monounsaturated and polyunsaturated fats form fish, lean meats, nuts, and vegetable oils. Fat intake can average 30% of total caloric intake with a goal of less than 7% from saturated fats. While progressing toward he 7% goal, individuals should try to consume less than 10% of intake form saturated fats, and progress o 7% or less over time.  Limit sugar and starchy foods to decrease the risk of dental caries. 5. Sources of Nutrition: Teaching About Calorie Intake (RM Nutrition 6.0 Chp. 1, Active Learning Template - Basic Concept)  Dietary Reference Intakes (DRIs) are developed by the Institute of Medicine’s Standing Committee on the Scientific Evaluation of Dietary Reference Intakes.  The DRIs are comprised of four reference values. RDAs, Estimated Average Requirement (EAR), Adequate Intake (AI), and Tolerable Upper Intake Level (UL).  The AMDR for fats is approximately 20% to 35% of total calories. 10% of less of total calories should come from saturated fat sources.  Cholesterol should be limited to 200 to 300 mg/day.  A diet high in fat is linked to cardiovascular disease, hypertension, and diabetes mellitus.  Lipids provide 9 cal/g of energy and are the densest form of stored energy. High Risk Behaviors (1 item) 6. Cancer and Immunosuppression Disorders: Preventing Cancer (RM Nutrition 6.0 Chp. 16, Active Learning Template - Basic Concept)  Consume adequate dietary fiber (14 g per 1,000 kcal daily) to lessen the risk of colon cancer.  Eliminate tobacco to reduce the risk of lung cancer.  Eat at least five servings of fruits and vegetables daily (linked to a lowered incidence of many types of cancer), especially the following.  Foods high in vitamin A (apricots, carrots, leafy green vegetables)  Foods high in vitamin C (citrus fruits) This study source was downloaded by from CourseH on :01:52 GMT -06:00 3 Erin Winnick ATI Nutrition Remediation December 3rd, 2019  Cruciferous vegetables (broccoli, cauliflower, cabbage)  Consume whole grains rather than processed or refined grains and sugars.  Avoid meat prepared by smoking, pickling, charcoal and grilling, and use of nitratecontaining chemicals (possibly carcinogenic).  Consume polyunsaturated and monounsaturated fats (found in fish and olive oil), which might be beneficial in lowering the risk of many types of cancer.  Limit alcohol consumption (associated with many types of cancers)