NTDT250 Exam3
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each of the black spaces below before clicking
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| Intervention | to resolve or improve the identified nut problem by planning and implementing approp nut interventions that are tailored to pt's needs
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| Intervention Steps | 1. Planning
2. Implementaion
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| 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
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| Nutrition Prescription | found on intervention step
includes: kcal needs, protein needs (most often), and any other important nuts
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| House diet kcals | about 1600-2200kcals
180-300g CHO 60-80g PTN 80-100g FAT
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| 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.
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| full liquid diet | clear + milk and fiber. adequate in E, protein and fat.
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| soft diet | easy to chew (post-op of GI probs)
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| obesity rate (05-06) | 1/3 of US adults
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| BMIs | underweight- <18.5
normal 18.5-24.9
overweight 25-29.9
obesity 30+
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| NIH weight loss recomms. BMI 27-35 | .5-1lbs/wk
subtract 500kcal/d
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| Min kcal intakes | M- 1200-1600
F- 1000-1200
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| 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
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| Diabetes prevalence | 23.6 mill
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| Type 1 DM | 5-10%- immune mediated (destruction of beta cells) or idiopathic
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| Type II DM | 90-95%- insulin resistance
in older, overweight, etc...
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| Carb counting emphasizes | total amount CHO consumed (not type)
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| 1 serving CHO = | 15g CHO
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| Macronutrient g/d | CHO- 130
PTN-15-20%
FAT- 20-35%
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| BP levels | normal - sys- 120, dia-80
prehypert- 120-139, 80-89
Stage 1- 140-159, 90-99
Stage 2- >160, >100
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| sodium free | <5mg
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| very low sodium | <35mg
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| low sodium | <140mg
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| reduced sodium | 25%+ less than reg
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| light sodium | 50% less
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| low sodium meal | <140mg per 3.5oz
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| In-patient sodium controlled diet | 2g/d
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| LDL levels | optimal- <100
near op- 100-129
borderline high- 130-159
high- 160-189
high- >190
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| cholesterol levels | desirable- <200
border high- 200-239
high- >240
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| HDL cholesterol | 40-60 = good
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| 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
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| sat fat sources | diary, meats, tropical oils
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| trans fat sources | partially hydrogenated oils- baked goods, fried chicken, fries
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| raise LDL-C | sat and trans fats
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| MUFA sources | olive, canola oils
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| soluble fiber sources | oats, pectin-rich fruits and beans
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| enteral | oral or tube feed
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| parenteral | i.v.
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