Clinical Nutrition Exam 1

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Cards (148)

  • The most common cause of iron deficiency is blood loss.
  • Skilled Nursing Facility
     
    Provide 24/7 nursing care for complex medical needs
  • Long-term Care Acute Care Hospital
     
    Provide care for those with complex medical needs who have a longer-than-average hospital admission
  • Residential Assisted Living
     
    Provide for activities of daily living (such as bathing)
  • Continuing Care Retirement Community
    Provides continuum of care from independent living, assisted living, and skilled nursing on one geographical site
  • Rehabilitative/Restorative
     
    Provide integrated, multidisciplinary assistance for recovery from acute or chronic illness and/or surgical procedures(such as stroke or traumatic head injury
  • Adult Day Care
     
    Facilities offer supervision, social and recreational activities, meals/snacks; provide daily respite for family members
  • Hospice
     
    Focus on relieving symptoms and supporting those with a life expectancy of 6 months or less
  • Clinical Nutrition Manager
    Directs the activities of RDN, NDTR, and dietetic assistants
    Hiring, evaluating, and training employees; reviewing productivity reports, writing job descriptions, scheduling employees, developing policies and procedures, designing performance standards, and developing and implementing goals and objectives of the department.
  • Registered Dietitian Nutritionist (RDN)
    Provides nutritional care for patients and clients
    NCP -->
     
    Nutritional screening/assessment of patients to determine the presence or risks of developing a nutrition-related problem, development of nutritional diagnosis, nutrition intervention, and monitoring and evaluation of the nutrition care plan
  • Dietetic Technician
    (NDTR)
    Assists the clinical dietitian
    Gathering data for nutritional screening; assigning a level of risk for malnutrition according to predetermined criteria; administering nourishment and dietary supplements for patients and monitoring tolerance; and providing information to help patients select menus and giving simple diet instructions
  • Dietetic Assistant or
    Diet Clerk
    Assists the clinical dietitian and/or dietetic tech in routine aspects or nutritional care
    Processing diet orders, checking menus against standards, setting up standard nourishment, tallying special food requests; distributing and collecting patient menus and trays; may be involved in evaluating patient food satisfaction and helping to gather food records used to evaluate nutrient intake
  • o   In 2019, __92___% of the U.S. population was insured, 8% was not.
  • What are 5 KEY goals of the Affordable Care Act?
    Expand access to insurance and increase consumer protections
    Emphasize prevention and wellness
    Improve quality and system performance
    Expand the health workforce
    Curb rising health care costs
  • Triad of Evidence-Based Practice(EBP)?
    Patient Values, Clinical Expertise, Best Research Evidence
  • What are 4 advantages of following EBP guidelines and clinical decision-making?
    Higher quality patient care
    Improved patient outcomes
    Reduced healthcare costs
    Improved healthcare team collaboration and satisfaction
  • What is EBP?
       the incorporation of systematically reviewed scientific evidence into food and nutrition practice
  • When was the ACA signed into law?
    March 23rd 2010.
  • Physician's Assistant
    conducts physical examinations, diagnoses and treats illnesses, writes prescriptions, order tests, interpret test results.
  • Nurse Practitioner
  • Occupational Therapists
    are trained to assess and treat patients with disabilities or impairments that affect their ability to perform daily activities.
  • Respiratory Therapist
    assesses patients' lung and airway capacity
  • pharmacist: a person who is professionally qualified to prepare and dispense medicinal drugs.
  • Speech-language pathologist (SLP) is a professional who evaluates, diagnoses, and treats communication disorders.
  • 4 key Healthcare Settings
    1)Acute care facilities
    2)Chronic health care facilities
    3)Outpatient and clinic facilities
    4)Long-term care facilities
  • Framework elements for the Scope of Practice
    1)Resources
    2)Management and Advancement
    3)Foundational
  • Scope of practice areas
    Clinical, Community, Foodservice and Clinical Management
  • What is an RDN?
    the food and nutrition expert who can translate the science of nutrition into practical solutions for healthy living, disease prevention and treatment