ATI proctored Nutrition 100%
GUARANTED GRADE A+
Teaching a Client Who Is Prescribed a Monoamine Oxidase Inhibitor
if they consume foods high in tyramine they an suffer a hypertensive
crisis (aged cheese, smoked meats, dried fish, overripe avocados)
important to take with food to prevent gastric irritation
Gastrointestinal Disorders: Caring for a Client Who Has Dysphagia
modify texture of foods and consistency of liquids to achieve proper
nutrition
evaluate meds
refer to speech therapist
place client in upright position/ high fowlers
provide oral care prior to eating
encourage small bites
Gastrointestinal Disorders: Choosing Food for a Client Who Has
Dysphagia
nutritional supplements are beneficial if nutritional intake is
inadequate
small bites
avoid thin liquids and sticky foods
Gastrointestinal Disorders: Enteral Formula for a Client Who Has
Inflammatory Bowel Disease
low-residue, high-protein, high-calorie diet with vitamin and mineral
supplementation is prescribed
enteral nutrition can be prescribed during exacerbations especially
if the client is reluctant to eat
Gastrointestinal Disorders: Evaluating Client Teaching About Crohn's
Disease
crohn's disease (regional enteritis) is a chronic inflammatory bowel
disease characterized by periods of exacerbation and remission
avoid intake of substances that cause or exacerbate diarrhea, avoid
nicotine
Gastrointestinal Disorders: Evaluating Understanding of Nutritional
Teaching
- Consult dietician for collaborative education with the client and
family on meal planning to include food intake, weight management,
and lipid and glucose management
- Plan meals to achieve appropriate timing of food intake, activity,
onset, and peak of insulin. Calories and food composition should be
similar each day
, - Eat at regular intervals, and do not skip meals.
- Count grams of carbohydrates consumed for glycemic control
Gastrointestinal Disorders: Food Choices for a Client Who Has Celiac
Disease
foods that are gluten free such as milk, cheese, rice, corn, eggs,
potatoes, fruits, veggies, fresh meats and fish, dried beans
Gastrointestinal Disorders: Instructions to Prevent Choking for a
Client Who Has Dysphagia
high fowlers, provide oral care prior to eating to enhance taste,
allow adequate time for eating, use adaptive eating devices,
encourage small bites, thorough chewing
Guidelines for Healthy Eating: Food Selection for a Lacto-Vegetarian
Diet
diet includes dairy products
Ingestion, Digestion, Absorption, and Metabolism: Priority Assessment
for a Client Who Has a New Prescription for Atorvastatin
Lab Test Considerations: Evaluate serum cholesterol and triglyceride
levels before initiating, after 2 - 4 wk of therapy, and periodically
thereafter. Monitor liver function tests prior to initiation of
therapy and as clinically indicated. discontinuation of statin
therapy
Ingestion, Digestion, Absorption, and Metabolism: Recommendation for
a High-Protein Liquid Nutritional Supplement
Protein shakes and powders, nonfat dry milk, instant breakfast
powders, and powdered egg whites
Medications Affecting Urinary Output: Thiazide Diuretic
Thiazide diuretics, also known as "water pills," help increase urine
output. They increase the amount of sodium and water in the kidneys,
resulting in more urine passed out through the ureter and bladder
Nutrition Across the Lifespan: Food Recommendations for a Client Who
Has Difficulty Chewing
mince foods or chop foods
thickened liquids
Nutrition Across the Lifespan: Providing Teaching to the Parents of a
Toddler
limit 100% juice to 4-6 oz/day
requires cows milk from ages 1-2 to provide adequate fat for the
brain
food serving is 1 tbsp for each year of age
avoid snacks or desserts that are high in sugar, fat, or sodium
at an increased risk for choking up until age 4
Nutrition Across the Lifespan: Recommended Protein Intake for a
Toddler
13g daily
GUARANTED GRADE A+
Teaching a Client Who Is Prescribed a Monoamine Oxidase Inhibitor
if they consume foods high in tyramine they an suffer a hypertensive
crisis (aged cheese, smoked meats, dried fish, overripe avocados)
important to take with food to prevent gastric irritation
Gastrointestinal Disorders: Caring for a Client Who Has Dysphagia
modify texture of foods and consistency of liquids to achieve proper
nutrition
evaluate meds
refer to speech therapist
place client in upright position/ high fowlers
provide oral care prior to eating
encourage small bites
Gastrointestinal Disorders: Choosing Food for a Client Who Has
Dysphagia
nutritional supplements are beneficial if nutritional intake is
inadequate
small bites
avoid thin liquids and sticky foods
Gastrointestinal Disorders: Enteral Formula for a Client Who Has
Inflammatory Bowel Disease
low-residue, high-protein, high-calorie diet with vitamin and mineral
supplementation is prescribed
enteral nutrition can be prescribed during exacerbations especially
if the client is reluctant to eat
Gastrointestinal Disorders: Evaluating Client Teaching About Crohn's
Disease
crohn's disease (regional enteritis) is a chronic inflammatory bowel
disease characterized by periods of exacerbation and remission
avoid intake of substances that cause or exacerbate diarrhea, avoid
nicotine
Gastrointestinal Disorders: Evaluating Understanding of Nutritional
Teaching
- Consult dietician for collaborative education with the client and
family on meal planning to include food intake, weight management,
and lipid and glucose management
- Plan meals to achieve appropriate timing of food intake, activity,
onset, and peak of insulin. Calories and food composition should be
similar each day
, - Eat at regular intervals, and do not skip meals.
- Count grams of carbohydrates consumed for glycemic control
Gastrointestinal Disorders: Food Choices for a Client Who Has Celiac
Disease
foods that are gluten free such as milk, cheese, rice, corn, eggs,
potatoes, fruits, veggies, fresh meats and fish, dried beans
Gastrointestinal Disorders: Instructions to Prevent Choking for a
Client Who Has Dysphagia
high fowlers, provide oral care prior to eating to enhance taste,
allow adequate time for eating, use adaptive eating devices,
encourage small bites, thorough chewing
Guidelines for Healthy Eating: Food Selection for a Lacto-Vegetarian
Diet
diet includes dairy products
Ingestion, Digestion, Absorption, and Metabolism: Priority Assessment
for a Client Who Has a New Prescription for Atorvastatin
Lab Test Considerations: Evaluate serum cholesterol and triglyceride
levels before initiating, after 2 - 4 wk of therapy, and periodically
thereafter. Monitor liver function tests prior to initiation of
therapy and as clinically indicated. discontinuation of statin
therapy
Ingestion, Digestion, Absorption, and Metabolism: Recommendation for
a High-Protein Liquid Nutritional Supplement
Protein shakes and powders, nonfat dry milk, instant breakfast
powders, and powdered egg whites
Medications Affecting Urinary Output: Thiazide Diuretic
Thiazide diuretics, also known as "water pills," help increase urine
output. They increase the amount of sodium and water in the kidneys,
resulting in more urine passed out through the ureter and bladder
Nutrition Across the Lifespan: Food Recommendations for a Client Who
Has Difficulty Chewing
mince foods or chop foods
thickened liquids
Nutrition Across the Lifespan: Providing Teaching to the Parents of a
Toddler
limit 100% juice to 4-6 oz/day
requires cows milk from ages 1-2 to provide adequate fat for the
brain
food serving is 1 tbsp for each year of age
avoid snacks or desserts that are high in sugar, fat, or sodium
at an increased risk for choking up until age 4
Nutrition Across the Lifespan: Recommended Protein Intake for a
Toddler
13g daily
