University:
Stevenson University
Course:
NURS 460 | Medical/Surgical Nursing II
Academic year:

2020
Views:

492

Pages:

3
Author:

Kaiden Murphy

Dietary considerations for diabetic clients, clients with osteoporosis, pancreatitis, cholecystitis, gallbladder disease, and celiac disease Diabetic 1. Carbohydrates - Consume complex carbohydrates, limit simple carbohydrates 45-65% of total caloric intake 2. Fats - Limit saturated fat and trans fat - Restrict cholesterol to less than 200300 mg/day - 2-3 servings of polyunsaturated fat each week (fish) 3. Fiber - Adequate fiber intake (14 grams per 1000 calories) 4. Protein - Complete proteins should comprise 15-20% of caloric intake (reduce intake if kidney failure) 5. Sodium-Limit to 2300 mg/day Cholecystitis 1. Inflammation of the gallbladder 2. Clinical manifestations: abdominal pain in the RUQ that radiates to the right shoulder, N/V 3. Low fat diet, high carbs, high protein Pancreatitis 4. Inflammation of the pancreas 5. Clinical manifestations: N/V, abdominal cramps, fever, fatigue, anorexia, weight loss, steatorrhea (fat in feces) 6. Interventions: reduce pancreas stimulation (NPO and NGT to remove secretions), TPN then low fat, high protein, high carbohydrate diet Celiac disease 7. Gluten-sensitivity, inability to digest the protein gluten 8. Clinical manifestations: diarrhea, steatorrhea, anemia, abdominal distention, impaired growth in kids, anorexia, fatigue 9. Interventions: avoid gluten (found in wheat, rye, and barley) Gallbladder 10. Low fiber diets avoid foods that are high in residue contentReduce the frequency & volume of fecal outputSlow transit time of food through the GI tract 11. High fiber diets focus on foods containing more than 5 grams of fiber per serving -Increases stool bulk -Stimulate peristalsis -Prevents constipation -Protects against colon cancer Examples of foods high in various vitamins and minerals (i.e.; iron, vitamin C, B, D, K, calcium, phosphorus, potassium, sodium, etc.) Dietary considerations for a pregnant and breastfeeding client Hypo vs. hyperglycemia (treatment/symptoms) Examples of foods high in fat, omega-3 fatty acids, cholesterol, and protein Folic acid (folate) and the role in pregnancy/fetal development (needed also for normal cell growth in adolescent clients) Why would a client need B-12 injections? Signs of various vitamin toxicities and most likely cause (i.e.; usually due to over supplementation) Diabetes (dietary considerations, dietary teaching) Psychosocial factors of aging clients that may impact nutritional status Primary vs. Secondary malnutrition Hospitalized clients should have a nutritional screening within 48 hours of admission Risk factors related to dehydration in older adults Dieting & vitamin/mineral deficiency Dietary considerations/choices for infants, toddlers, school-age, adolescent, young adult, adult, and older adult The National School Lunch Program Preparation of formula (never head in microwave) Nutritional quality of formula and breast milk (vitamin D must should be supplemented in breastfed infants) Recommended pregnancy weight gain based on pre-pregnancy BMI What nutritional deficit can lead to ketosis? Vitamin/mineral deficiency for alcoholic clients Signs and symptoms of lactose intolerance Role of the liver BMI calculation and ranges Artificial sweeteners vs. sugar