Nutrition

• BMI ranges from 18.5 – 24.9 for normal, 25 - 29.9 for overweight, 30 - 35 for obese, and >35 for clinically/extremely obese.
• Juices, including those with pulp, milk and milk products, yogurt, strained cream soups, and liquid dietary supplements are examples of liquid foods.
• Liquid foods are used to advance a patient with GI disturbances, after having dental work performed, and for those patients who cannot tolerate solid food.
• Behavior modification therapies assist individuals in changing patterns that contribute to excessive weight and can empower them to plan constructive actions to meet personal health goals.
• Behavior-oriented therapies focus on management of the eating behavior, promoting physical activity, pursuing emotional, social, and psychologic health, defining problem behavior, recording and analyzing baseline behavior, and planning a behavior management strategy.
• Adolescent weight management involves providing a wide variety of nutrient-dense foods, limiting nonnutritive snacking and the use of juice or sugar-sweetened beverages, encouraging children to regulate their own food intake based on intuitive eating principles, and having regular family meals to promote social interaction and to model healthy food-related behavior.
• Body image and weight issues are influenced by social, family, and body image pressures, and can lead to serious body image disturbances and eating problems that push the disordered eating behavior to the point of becoming a clinical eating disorder.
• Dietary education is specific to disease and in general.
• Obesity puts a client at risk for Hypertension, Type 2 Diabetes, Heart Disease, Arthritis, and Certain types of Cancer.
• Anorexia is characterized by self-imposed starvation, low body weight, restriction of calories, fear of weight gain, body dysmorphic disorder, anxiety and/or depression, social withdrawal, perfectionism, and low self-esteem.
• An underweight person is more than 10% below the average weight for height and age.
• Malnutrition conditions include Wasting Disease, poor food intake, Malabsorption, Hormonal imbalance, low energy availability, and poor living situation.
• Snacking contributes to the increasing energy intake of Americans and many provide significant amounts of sodium, added sugars, and saturated fats.
• Glomerulonephritis diet does not require major changes to diet at this time, but monitoring of I and O status is important.
• Kidney disease diet includes controlled amounts of protein, sodium, phosphorus, calcium, potassium, and fluids, and may need modification in fiber, cholesterol, and fat based on individual requirements.
• Osteoporosis diet requires a balance of several nutrients for healthy bone building, including protein, calcium, phosphorus, copper, magnesium, manganese, potassium, zinc, and Vitamins C, D, and K.
• Cholecystitis diet includes small frequent meals and decreased fat intake, which can cause a flare-up.
• PKU diet avoids all foods that contain aspartame (Nutrasweet, Equal, chewing gum, diet sodas, frozen desserts, gelatins, puddings, reduced calorie condiments, sugar-free candies and cookies and yogurt).
• Celiac disease patients are at risk for deficiency in calcium, iron, fiber, B vitamins, and should avoid foods made from wheat, rye, oats, or barley, such as breads, rolls, cookies, cakes, crackers, cereal, spaghetti, macaroni noodles, beer, and ale.
• Hyperthyroidism diets include low iodine foods, iron, selenium, zinc, and healthy fats.
• Cirrhosis of the Liver diet includes controlled amounts of protein, carbs, fats, and fluids, and may need modification in fiber, cholesterol, and fat based on individual requirements.
• Lactose intolerance diets include sources of calcium from sources other than dairy, milk may be tolerated in cooked form, and taking a lactase enzyme tablet prior to ingesting dairy products, lactase-treated milk, or lactose-free products can help.
• Physically active individuals on low-carb diets are susceptible to fatigue, ketoacidosis, and dehydration.
• High fiber diets are used for constipation, irritable bowel syndrome, and are recommended to consume 20-35 grams of fiber per day.
• Trimester adjustments in pregnancy include no change in the 1st trimester, an increase of 300 kcal/day in the 2nd trimester, and an increase of 500 kcal/day in the 3rd trimester.
• Young and Middle Adults: Energy needs decrease as the growth period ends. Lack of physical activity and access to certain foods increases the risk of obesity and insulin resistance and other health problems such as cardiovascular disease.

  Women who use oral contraceptives often need extra vitamins. Iron and calcium intake are important components of the diet.
• Nutrition across the lifespan involves assessing nutritional status through physical appearance, anthropometric measurements, and biochemical markers.
• The minimum fat requirement during pregnancy is 27 g/day.
• Snacking is a significant component of food behavior.
• Food insecurity and limited income should not limit access to foods with high nutritional value.
• Prenatal nutrition is crucial for a healthy pregnancy, with folate, Vitamin D, and Choline being necessary.
• Nutritional needs vary by age, with infants needing breastmilk or iron-fortified formula, toddlers needing less food due to slowed growth and distractions, and school-age children needing adequate supply of protein, minerals, and vitamins.
• The minimum carbohydrate requirement increases from 130 g/day to 175 g/day during pregnancy.
• Teenagers need more calories due to rapid growth, self-consciousness, and peer pressure, with girls needing 2200 kcal/day and boys needing 2500-2900 kcal/day.
• Health looks like the absence of disease and basic needs met (physical, mental, psychologic, and social well-being).
• Snacking is an opportunity to consume more nutrient-dense choices: fruits, vegetables, whole grains, and low-fat/nonfat dairy foods.
• Pregnancy presents unique nutritional needs, with teen pregnancy presenting a high risk for pregnancy complications and poor outcomes.
• Adults need a carbohydrate-based diet with 45-65% carbohydrates, 10-35% fat, and 10-35% protein.
• Enteral tube feedings preserve gut function and are less invasive and less expensive than parenteral nutrition.
• After removal of IV catheter, daily dressing change until insertion site heals.