A resident has experienced a 5% weight loss in 30 days. The Certified Dietary Manager should: A. request the client be reassessed at the next quarterly assessment. B. request double portions for the client at meals. C. request the client be reassessed promptly. D. request a between meal supplement, like Ensure..
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A resident has experienced a 5% weight loss in 30 days. The Certified Dietary Manager should:
A. request the client be reassessed at the next quarterly assessment.
B. request double portions for the client at meals.
C. request the client be reassessed promptly.
D. request a between meal supplement, like Ensure..
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Solved in 3 steps
- A 10-year-old female student sought consultation due to her problem of increasing weight and fat deposition. Which the following nurse health teaching interventions is most appropriate? a. Low fat diet to prevent fat deposition b. Increased exercise to control weight gain c. Give assurance that the changes are normal d. Dietary measures to control weight gainExplain three (3) methods used for maintaining nutrition in the client that is unable to eat normally.A 55-year-old male client admitted to the healthcare facility complains of excessive thirst, urination, hunger, and numbness and tingling in the extremities. His fasting plasma glucose levels obtained on two different occasions are 136 mg/dL and 145 mg/dL. A diagnosis of type 2 diabetes is made. a. What data would the nurse need to gather before preparing a dietary plan for this client?b. What instructions should the nurse provide to the client regarding dietary restrictions? 123. The wife of a 48-year-old diabetic client, who was discharged from the healthcare facility a week ago, calls the telehealth service. She sounds worried and says her husband has been showing strange symptoms, such as confusion, nervousness, and excessive hunger, for the past 2 days. He has also been complaining of blurred vision and dizziness. She tells the nurse that she had been administering insulin to her husband as directed by the healthcare provider but is not sure of the cause of his condition.a. What…
- The nurse assists the patient with Diabetes, with nutritional therapy with the knowledge that a healthy eating plan is designed to: Select one: a. For use during periods of high stress b. To be used only for Type 1 Diabetes Mellitus c. To normalise blood glucose levels by elimination of sugar d. To help normalise blood glucose levels through a balanced dietA client with malabsorption syndrome has undergone bone surgery. The client has been prescribed a low fat diet by health-care provider. The Healthcare provider has also suggested that the nurse increase the protein intake in the client diet. A. What is the total amount of fat that the nurse should give to the client per day?A nurse is providing dietary teaching to a client who has a new diagnosis of Irritable bowel syndrome. Which of the following recommendations should the nurse include? 0004 Increase intake of foods high in gluten. Increase intake of milk products. Sweeten foods with fructose corn syrup. Consume food high in bran fiber.
- Which of the following nursing diagnoses would be mostappropriate for a patient with a body mass index (BMI)of 18?a. Risk for Imbalanced Nutrition: More Than BodyRequirementsb. Imbalanced Nutrition: More Than Body Requirementsc. Readiness for Enhanced Nutritiond. Imbalanced Nutrition: Less Than Body RequirementsCase Study - Client Age: 50 years Gender: Female Height: 170 cm Weight: 90 kg Waist Circumference: 89 cm Activity Level: No current exercise habits but would like to be more active. Likes gardening and walking RHR: 75 bpm Blood Pressure: 140/87 mmHg Employment: Sedentary (9 - 5pm office based job) Dietary Habits: • She isn't vegetarian or vegan She likes take out on Saturday (Pizza) • She finds herself snacking a lot, particularly at work Average Kcal Intake: 2700 Kcals (47% Fat: 37% CHO: 16% Pro.) Total Cholesterol: 8.3 mmol.L Provide starting point recommendations for your clientDescribe the importance of Nutrition in patient care in relation to the following: minerals.
- Explain the components of a nutritional assessment. What important subjective and objective assessment findings will assist a nurse in developing a nutritional plan?Knowledge regarding Diet Therapy is an integral part of nursing care. Indicate your insights regarding the functions of therapeutic dietspick one option Which value will guide the nurse in providing the amount of dietary B-12 needed for a client found to be low in Vitamin B-12? Daily Values Acceptable macronutrients distribution ranges (AMDRs) Upper Intake Level Recommended Daily Allowance(RDA)