Determine the appropriate intervention for each nutritional diagnosis
What will be an ideal response?
• Excessive energy intake related to frequent consumption of fast foods as evidenced by typical daily intake of approximately 2900 kcal compared to recommended intake of 2600 kcal, BMI of 31.8, and frequent consumption of burgers, pizza, and ice-cream.
- Ideal Goals: Average daily caloric intake of 2600 kcal and /or weight loss (about 2100 kcal/day) to reach a more desirable BMI between 25 and 30
- Intervention: Modify meals and snacks to include more nutrient-dense and lower-fat foods
• Undesirable food choices related to knowledge deficit and family's busy schedule prompting frequent fast food consumption as evidenced by fried foods, night snack of ice cream, and 1-2 beers daily followed by symptoms of indigestion requiring TUMS.
- Ideal Goals: Food and behavior choices that include lower-fat foods, less alcohol, and not eating prior to bedtime to decrease symptoms of GERD
- Intervention:
• Comprehensive nutrition education that includes the purpose of and instruction on selecting foods that decrease the symptoms of GERD (refer to question #11 above) and/or:
• Nutrition counseling that includes strategies of self-monitoring and social support
- Nutrition/lifestyle behavior counseling that involves planning of meals and preparing larger batches of healthy meals to be consumed later throughout the week.
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A client receiving greater than 2000 kcalories per day via parenteral nutrition should ____
A) have it administered via peripheral vein B) receive dextrose and amino acids only C) have it administered in bolus form D) be given nutrition by the central venous route
A patient is on a high protein, low carbohydrate diet. What advice should you offer?
a. increase fluid intake b. decrease the intake of complex carbohydrates c. decrease fluid intake d. decrease the intake of saturated fats
The top three agricultural food crops grown in the United States are ________.
Fill in the blank(s) with the appropriate word(s).
Which of the following is a feature of vitamin K?
A. It participates in synthesis of bone proteins B. Large amounts can be stored in adipose tissue C. Good food sources are legumes and raw fruits D. Intestinal bacterial synthesis provides over 90% of the body's need for most people