Author Question: Monitoring and evaluation of nursing goals and outcomes are integral parts of the nursing process. ... (Read 84 times)

Chelseaamend · **on:** Aug 2, 2018

Monitoring and evaluation of nursing goals and outcomes are integral parts of the nursing process.

A nurse working on a very busy unit feels she does not have adequate time to monitor clients' nutritional intakes or to ensure they are meeting their established outcomes. What is a simple nursing intervention that can assist the nurse in evaluating clients' intended outcomes? A) Have the client weighted daily and record the weight.
B) Make sure the unit aides record how much food is on each tray.
C) Have the client's family record the amount of food served at each meal.
D) Encourage the client to document what is ordered at each meal.

Question 2

If a nurse wants to assess a client's nutritional status, he or she may use

a. dietary standards, dietary behaviors, Ac-ceptable Macronutrient Distribution Ranges, and biochemical analysis.
b. biochemical analysis, food records, com-puterized dietary analysis, and Tolerable Upper Intake Level.
c. Recommended Dietary Allowances, clin-ical examination, psychosocial behaviors, and risk assessment.
d. dietary evaluation, clinical examination, biochemical analysis, and anthropometric measurements.

Koolkid240 · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

A
Feedback:
In reality, monitoring precedes evaluation as a way to stay on top of progress or difficulties the client is experiencing. Monitoring suggestions include monitoring weight, requesting a nutritional consult, and observing intake whenever possible to judge the adequacy.

Answer to Question 2

D
Nutritional status is assessed using a combination of dietary evaluation, clinical examination, bi-ochemical analysis, and anthropometric measurements. Dietary standards Acceptable Macronu-trient Distribution Ranges, Tolerable Upper Intake Level, and Recommended Dietary Allow-ances may be used to evaluate data obtaining using these methods. Dietary behaviors, psychoso-cial behaviors, food records, and computerized dietary analysis may be used as part of dietary evaluation.