The nurse is completing a nutrition assessment on a patient. What ...

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The nurse is completing a nutrition assessment on a patient. What are some important considerations? (Select all that apply.)
 
  a. The nurse should include the patient's cultural influences in her assessment.
  b. The food diary accuracy is the same for a 24-hour recall or 3- to 5-day food journal.
  c. The nurse should be nonjudgmental in her review.
  d. A consult with a registered dietician may be indicated.

Question 2

The nurse is planning dietary education for her patient. What food labeling consideration should she be aware of when planning her education? (Select all that apply.)
 
  a. Ask patients if they read food labels.
  b. Assess their level of understanding of food labels.
  c. Encourage them to read the food labels.
  d. Explain to them all food labels are different.

[frre432]

Answer to Question 1

ANS: A, C, D
When collecting data, the nurse should take into consideration the patient's culture and ethnicity. Recognizing these influences on the patient's nutritional intake allows the nurse to make informed decisions. The data analysis may reveal the need to refer the patient to a registered dietitian for further evaluation of nutritional status. The 24-hour recall is dependent on the ability of the patient to remember consumption of foods and their quantities from the previous day. It is vital to remember that the patient's recall may not be factual and the intake may not be that of a typical day. The other means of assessing a patient's usual dietary pattern is to have the patient keep a written journal of food intake for a certain amount of time. The food diary should encompass entries for 3 to 5 days and include dietary intake for a typical weekend.

Answer to Question 2

ANS: A, B, C
Evidence indicates a consistent link between eating healthier foods and reading nutrition labels. Patients should be asked if they read food labels when shopping for groceries or food products. Evaluate their understanding of the main elements of a nutrient label (i.e., calories, fats, carbohydrates, sugar, and serving size). Assess patient understanding of the percentages of recommended daily allowances of fats, proteins, and carbohydrates listed on food labels. Uniform nutrition labeling for packaged food was introduced in the United States in 1994, as part of the Nutrition Labeling and Education Act (NLEA), to increase consumer awareness about the nutritional content of food and improve dietary practices; therefore, all labels are the same.

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TYSM

[robbielu01]

Excellent