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NTDT250 Exam3

Intervention to resolve or improve the identified nut problem by planning and implementing approp nut interventions that are tailored to pt's needs
Intervention Steps 1. Planning 2. Implementaion
Domains of Intervention Terminology 1. Food and/or Nut Delivery 2. Nutrition Education (E-1 initial/brief nutrition education and E-2 comprehensive nut education) 3. Nut. Counseling (C-1 theoretical basis/approach and C-2 strategies) 4. Coordination of Nut. Care
Nutrition Prescription found on intervention step includes: kcal needs, protein needs (most often), and any other important nuts
House diet kcals about 1600-2200kcals 180-300g CHO 60-80g PTN 80-100g FAT
clear liquid diet foods that are transparent and liquid at body temp. used to maintain hydration while reducing colonic residue. (for acute distress, b4 surgery, after NPO period, after surgery). Liquid, electrolytes and E.
full liquid diet clear + milk and fiber. adequate in E, protein and fat.
soft diet easy to chew (post-op of GI probs)
obesity rate (05-06) 1/3 of US adults
BMIs underweight- <18.5 normal 18.5-24.9 overweight 25-29.9 obesity 30+
NIH weight loss recomms. BMI 27-35 .5-1lbs/wk subtract 500kcal/d
Min kcal intakes M- 1200-1600 F- 1000-1200
Low cal diet (LDC) recomms 500-1000kcal/d reduction total fat- <30% total kcal sat fat- 8-10% MUFA- up to 15% PUFA- up to 10% Cholesterol- <300mg/d protein- 15% Carb- 55% sodium- no more than 100mmol/d calcium- 1000-1500mg/d fiber- 20-30g/d
Diabetes prevalence 23.6 mill
Type 1 DM 5-10%- immune mediated (destruction of beta cells) or idiopathic
Type II DM 90-95%- insulin resistance in older, overweight, etc...
Carb counting emphasizes total amount CHO consumed (not type)
1 serving CHO = 15g CHO
Macronutrient g/d CHO- 130 PTN-15-20% FAT- 20-35%
BP levels normal - sys- 120, dia-80 prehypert- 120-139, 80-89 Stage 1- 140-159, 90-99 Stage 2- >160, >100
sodium free <5mg
very low sodium <35mg
low sodium <140mg
reduced sodium 25%+ less than reg
light sodium 50% less
low sodium meal <140mg per 3.5oz
In-patient sodium controlled diet 2g/d
LDL levels optimal- <100 near op- 100-129 borderline high- 130-159 high- 160-189 high- >190
cholesterol levels desirable- <200 border high- 200-239 high- >240
HDL cholesterol 40-60 = good
tlc diet recomms sat fat- <7% trans fat- as little as poss cholesterol- <200mg/d total fat- 25-35% Carb- 50-60% PTN- 15% plant stanols/sterols- 2mg/d soluble fiber- 10-25gms/d
sat fat sources diary, meats, tropical oils
trans fat sources partially hydrogenated oils- baked goods, fried chicken, fries
raise LDL-C sat and trans fats
MUFA sources olive, canola oils
soluble fiber sources oats, pectin-rich fruits and beans
enteral oral or tube feed
parenteral i.v.
Created by: Lollybean