Health Promotion and Maintenance

Health Promotion and Maintenance Aging Process - (1) ● Nutrition Across the Lifespan: Appropriate Food Choices for a Toddler (Active Learning Template - Growth and Development, RM Nutrition 7.0 Chp 7 Nutrition Across the Lifespan) ○ Toddlers prefer finger foods because of their increasing autonomy ○ They prefer plain foods to mixtures, but usually like macaroni and cheese, spaghetti, and pizza ○ Snacks or desserts that are high in sugar, fat, or sodium should be avoided ○ I was between spaghetti and hotdogs that are cut into 4 pieces and chose the hot dogs because I know that if they were cut in 4 the child has a lower chance of choking; however, the healthier choice was the spaghetti Ante/Intra/Postpartum and Newborn Care - (1) ● Nutrition Across the Lifespan: Client Teaching About Breastfeeding (Active Learning Template - Basic Concept, RM Nutrition 7.0 Chp 7 Nutrition Across the Lifespan) ○ The newborn is offered the breast immediately after birth and frequently thereafter. There should be 8-12 feedings in a 2h-hour period ○ Instruct the client to demand-feed the infant and assess for hunger cues. These include rooting, suckling on hands and fingers, and rapid eye movement. Crying is a late indicator of hunger ○ Frequent feedings (every 2 hours can be indicated) ○ The newborn should nurse up to 15 min per breast ○ The infant will empty a breast within 5-10 min, but might need to continue to suck to meet comfort needs Health Promotion/Disease Prevention - (1) ● Sources of Nutrition: Evaluating Client Understanding of a Low-Saturated Fat Diet (Active Learning Template - Basic Concept, RM Nutrition 7.0 Chp 1 Sources of Nutrition) ○ Unsaturated fatty acids include monounsaturated and polyunsaturated fatty acids and are usually found from plant sources and help reduce health risks ○ Monounsaturated fatty acids: olives, canola oil, avocado, peanuts, and other nuts ○ Polyunsaturated: corn, wheat germ, soybean, sallflower, sunflower, and fish ○ 10% or less of total calories should come from saturated fat sources Basic Care and Comfort Nutrition and Oral Hydration - (3) ● Fluid Imbalances: Indications of Fluid Volume Deficit (Active Learning Template - System Disorder, RM Fund 10.0 Chp 57 Fluid Imbalances) ○ ○ ○ ○ ○ Vital signs: hypothermia (hypovolemia) or hyperthermia (dehydration), tachycardia, thready pulse, hypotension, orthostatic hypotension, decreased central venous pressure, tachypnea, hypoxia Neuromusculoskeletal: dizziness, syncope, confusion, weakness, fatigue, seizures GI: Thirst, dry mucous membranes, dry furrowed tongue, nausea, vomiting, anorexia, acute weight loss Renal: oliguria Other: cool clammy skin, diaphoresis, sunken eyeballs, flattened neck veins, absence of tears, decreased skin turgor ● Fluid Imbalances: Indications of Water Intoxication (Active Learning Template - System Disorder, RM AMS RN 11.0 Chp 43 Fluid Imbalances) ○ Vital signs: Tachycardia, bounding pulse, hypertension, tachypnea, increased central venous pressure ○ Neuromusculoskeletal: confusion, muscle weakness, altered level of consciousness, paresthesias, visual changes, seizures ○ GI: increased motility, ascites ○ Respiratory: dyspnea, orthopnea, crackles ○ Other: pitting edema, distended neck veins, weight gain, skin pallor, and cool to touch ● Gastrointestinal Disorders: Choosing Food for a Client Who Has Dysphagia (Active Learning Template - System Disorder, RM Nutrition 7.0 Chp 13 Gastrointestinal Disorders) ○ Clients who have dysphagia are at an increased risk of aspiration. Place the client in an upright or high-Fowler’s position to facilitate swallowing. ○ Allow adequate time for eating, use adaptive eating devices, and encourage small bites and thorough chewing ○ Pills should be taken with at least 8 oz of fluid (can be thickened) to prevent medication from remaining in the esophagus ○ Avoid thin liquids and sticky foods ○ Mechanical foods Reduction of Risk Potential Laboratory Values - (1) ● Renal Disorders: Identifying Effective Treatment of a Phosphate Binder (Active Learning Template - System Disorder, RM Nutrition 7.0 Chp 14 Renal Disorders) ○ Restrict phosphorus (700 to 1,200 mg/day) ○ A high protein requirement leads to an increased phosphorus intake ○ Foods high in phosphorus are milk products, beef liver, chocolate, nuts, and legumes