NutritionRasmussen Proctored Exam ATI Remediation Form

Safety & Infection Control (optional if score above 70%) The nutrients that are found in the foods that we eat are absorbed and largely determines the overall health of our bodies. The body does not manufacture essential nutrients such as carbohydrates, fiber, protein, lipids, vitamins, and minerals, as well as electrolytes and water. Without essential nutrients, our health can quickly deteriorate, causing diseases and other deficiencies. (Page 3) Ingestion of food poses a risk of aspirations in some instances. To minimize the risk of aspiration, food should be consumed by patients who are conscious and have an intact gag or swallow reflex. The Nurse should monitor the client’s ability to swallow. Common food allergies such as milk, peanuts, fish, eggs, soy, shellfish, nuts, and wheat are primarily found in adults. Some infants may react to cow’s milk or soy; however, the child can outgrow the allergy by four years of age. Common manifestations of allergies include nausea, vomiting, diarrhea, abdominal distention, and pain. Severe reactions can cause anaphylaxis. A mother with a preschooler should be educated that she can switch her child to skim of 1% low-fat milk at two years old. Preschoolers need approximately 13-19 grams of protein daily. A proper serving size is one tablespoon per year of age. The nurse should emphasize that foods such as hot dogs, popcorn, peanuts, grapes, raw carrots, and peanut butter could pose a risk for choking or aspiration. Chapter 7, page 38 A patient who has been diagnosed with Parkinson’s Disease generally have difficulty chewing and swallowing their food and fluid intake. The nurse is to monitor swallowing and make sure that the patient maintains adequate nutrition and weight. Consulting a speech therapist is also vital to help assess with swallowing if the patient demonstrates a risk for choking. A dietitian should be consulted to provide an appropriate diet plan, which should include semisolid foods and thickened liquids. Resources: Safety and Infection Control- Food Safety: Assessing the Need to Administer Epinephrine, 6.0 Chapter.5 Parkinson's Disease: Priority Finding During Mealtime (Active Learning Template - System Disorder, RM AMS RN 10.0 Chp 7 Health Promotion and Maintenance (optional if score above 70%) Achieving an appropriate amount of weight gain during pregnancy prepares the woman for the physical and mental demands of labor and lactation and contributes to the delivery of a healthyweighted newborn. Vitamins and minerals should be increased in the expecting mother’s diet. Vitamins are essential for blood formation, absorption of iron, and development of fetal tissue. Recommended intake for vitamins d, e, and calcium is the same for both pregnant and non-pregnant women. A daily 600 micrograms of folic acid are also recommended for neurological development and to help prevent congenital disabilities in the fetus. Interventions to prevent or reduce nausea during pregnancy should include avoiding caffeine, fats, and spices. The nurse should educate the patient on eating dry crackers and toast. The patient should also avoid drinking water with meals as another intervention. Chapter 7, page 34 Lactating women require an increase in daily caloric intake. If the patient is breastfeeding during the postpartum period, an additional daily intake of 330 calories is recommended during the first six months, and an additional daily intake of 400 calories is recommended during the next six months. Protein should comprise of 20% of the daily total calorie intake. The DRI or Dietary Reference Intake requirement for protein during pregnancy is 1.1 g/kg per day. Protein is vital for rapid tissue growth of maternal and fetal structures, amniotic fluid, and extra blood volume. Women who are pregnant should be educated that animal sources of protein may contain large amounts of fat. Fat should be limited to approximately 30% of total daily calorie intake. Carbohydrates should comprise 50% of the total daily calorie intake. Ensuring adequate carbohydrate intake allows for protein to be used sparingly and available for the synthesis of fetal tissue. During the first trimester, the recommended weight gain for the expecting mother is 1.1 to 4.4 pounds. For the second and third trimesters, the expecting mother should gain 2 to 4 pounds per month. An expecting mother who is considered normal weight and has a BMI between 18.5 to 24.9 should gain one pound per week for a total of 25 to 35 pounds during pregnancy. An underweight mother who has a BMI under 18.5 should gain more than or close to one pound per week for a total of 28 to 40 pounds. An expecting mother who is considered overweight with a BMI value between 25 to 29.9 should gain 0.66 pounds per week for a total of 15 to 25 pounds. An obese mother with a BMI reading more significant than 30 should gain half of a pound per week for a total of 11 to 20 pounds.