Case Study.Nutrition.Week 8 PDF

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Case Studies, Chapter 36, Nutrition 1. A nurse in a long-term care facility must understand the nutritional needs of older adults to prevent nutritional deficits in patients. Preventing dietary difficulties is often much easier than trying to treat conditions resulting from dietary insufficiencies. (Learning Objectives 2 and 3) a. Why is it important to increase or maintain water consumption in older adults? i. water maintains body temp, provides cushion, transport in blood stream, and helos remove wate products. ii. Water is more vital to life than food it provides a fluid medium nessessary for all chemical reactions it aids in digestion absorption circulation and excertion. It helps regulate body temperature iii. Water helps to keep the urinary tract and kidneys healthy. When fluid intake is reduced the risk of urinary tract infections increases. Inadequate hydration is one of the main causes of acute kidney injury. Inadequate fluid intake is also one of the most common causes of constipation. b. Which nutritional activities can be altered in older adults due to physiologic changes brought about by aging? i. Digestion, absoption, metabolism, and excreation. Slower GI motility Increased of fiber needs, which needs an increase in water intae. c. Outline factors that can contribute to malnutrition in older adults. i. Medications, decreased appetite, decrease energy expenditure – decreases in BMR and loss of lean body mass chewing difficult decrease in peristalsis d. How does physiologic aging affects caloric and nutrient needs in older adults? i. Older aduls have a decrease energy expendenture – caloric need decrease the need for nutrients increases or stase the same e. What impact can aging have on hemoglobin levels? i. Decrease hemoglobin levels- can cause diffrente type of anemia lower than normal limit of the hemoglobin levels -part of the aging process 2. You are a nurse in a free community clinic continually treating patients who, for one reason or another, do not access healthful foods. Every body system is affected by poor nutrition, yet it is very difficult to communicate the importance of balanced nutrition to your patients from every age group. (Learning Objectives 4 and 5) a. In assessing your patients’ nutritional status, what data should be included? i. Intake and out put, dietrary medical labiratoy clinicals Actual or potential needs, complete comprehensivive nursing assessment -BMI b. Outline potential clinical barriers to dietary intake. i. Religion ii. Allergies iii. Medical social and economic factor c. What can laboratory tests reveal regarding nutritional status? i. Deficienices

d. What nursing diagnoses can result from imbalanced nutrition? i. Fatigue ii. Constipation iii. Diareaia iv. Sleep pattern v. Social isolation vi....