Diocampo (Final Term) NutriDietTherapy

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Diocampo, Darwin Miranda

2BSN2

Nutrition and Diet Therapy

Pre-Test

DIRECTIONS: Encircle the letter that corresponds to the best answer.

1. Therapeutic diets are given to:

a) Regulate the amount of food in metabolic disorders

b) Prevent edema

c) Increase or decrease bodyweight

d) Assist in all of the above cases

2. Characteristics of successful dieters include all of the following except:

a) Maintaining a daily food journal

b) Counting calories

c) Adhering to a strict eating plan

d) Eliminating all carbohydrates from their diets

3. A client is suspected of having a fat-soluble vitamin deficiency. Which of the following is the most appropriate
nursing intervention statement?

a) More exposure to sunlight and drinking milk could solve his/her nutritional problem.

b) Eating more pork, fish, eggs, and poultry will increase his/her vitamin B-complex intake.

c) Increasing his/her protein intake will increase his/her negative nitrogen imbalance.

d) Decreasing his/her triglyceride levels by eating less saturated fat would be a good health intervention for
him/her.

4. A client is pregnant for the third time. With regard to her nutritional status, she should:

a) Limit her weight gain to a maximum of 25 pounds

b) Increase her vitamin A and milk product consumption

c) Increase her Vitamin A and milk product consumption

d) Increase her intake of folic acid


5. A patient who presents with gastrointestinal disturbances can be given the following foods/beverages except:

a) Coffee

b) Carbonated beverages

c) Whole-milk dairy

d) Fat-free broth

RESEARCH

Activity 1: Research on the following:

1. What are the indications and contraindication of Tube Feeding?

2. Types of Enteral Formulas Intact, Hydrolyzed and Modular

3. Feeding administration methods Continuous drip, Bolus, Combination

ACTION

Activity 2:

Create a food plan for blenderized formula using the following diet prescription:

1,600 kcal C-60% P-15% F-20%

1. Convert the Rx into grams C, P, F.

C – 60% - 60/100 = 0.6

C – 1,600 kcal x 0.6 = 960 kcal

C – 960 kcal/4 = 240 grams

P – 15% - 15/100 = 0.15

P – 1,600 kcal x 0.15 = 240 kcal

P – 240 kcal/4 = 60 grams

F – 20% - 20/100 = 0.2

F – 1,600 kcal x 0.2 = 320 kcal

F – 320 kcal/4 = 80 grams


2. Distribute into food items

3. Translate into house hold measures.

4. Compute the total fluid volume.

Food Exchange Carbohydrates Proteins Fats Calories

Food Group Food Exchange Measure Fluid (mL)

ACTION

Laboratory Activity 3:

In Preparation for computation of different therapeutic diets, it is imperative that nursing students first acquire
knowledge in calculating diets for normal individuals and planning regular menu using the Food Exchange List.
The Food Exchange List is one of the basic tools in nutrition and diet therapy. It is used in meal planning and
estimating the energy and macro nutrients of normal and therapeutic diets

1. Objectives

This laboratory session helps the practical nursing students to compute their own calorie requirements and plan
their meals.

At the end of 3 hours, you should be able to:

1. Assess your nutritional status and compute for your calorie requirement, and
2. Plan a one-day menu based from your requirement.

II. Procedures

A. Following the steps in estimating desirable bodyweight (DBW) discussed in the lecture portion, calculate
your Total Energy Allowance (TEA).
1. Determine your height =________ and actual bodyweight =__________

Convert lbs to kg weight.

2. Calculate your basal needs =_________X_________ kg (DBW)X24 =_______kcal


Basal Need Basal Need
Male = 1 kcal per kg DBW/hour Female = 0.9 kcal per kg DBW/hour

3. Estimate physical activities =______________________kcal

4. Add values from 2 and 3 to get TEA =________kcal =_________ =kcal

5. Distribute Total Energy Allowance among Carbohydrate, Protein, fat as follows


Carbohydrates: 50-70
Protein: 10-15%
Fats: 20-30%
Allowances for protein can also be provided based on the Recommended Energy
And Nutrient Intake for Filipinos (RENI) as shown in Appendix A-1.

6. For a normal diet, allot 65% of the total energy allowance for carbohydrates, 15% protein and 20% fat.
Thus, the corresponding energy contributions of the three nutrients in your diet are as follows:

Carbohydrate=__________kcalX0.65=__________kcal
Protein=_______________ kcalX0.15=__________kcal
Fats= _________________ kcalX0.20=__________kcal

7. Calculate the number of grams of CHO, Pro and fats by dividing the calories for each nutrient by the
corresponding physiologic fuel values (4kcal/gCHO, 4kcal/gPro, 9 kcal/gFat).

Carbohydrate=______________kcalX4=__________gms
Protein= ___________________kcalX4=__________gms
Fats=______________________kcalX9=__________gms

8. For simplicity of the diet prescription (Rx), round off calories to the nearest 50, and carbohydrates,
proteins and fats to the nearest 5 grams. Thus, your diet prescription is:
Diet Rx: ____________________________________________________________

IV. QUESTIONS FOR DISCUSSION

1. What are the bases for estimating the desirable intake of an individual?

2. What are the pointers to consider in planning a normal diet? A therapeutic diet?

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