Download Free Medical Basic Nutrition and Nutritional Therapy PowerPoint Presentation

Basic Nutrition and Nutritional Therapy PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : This medical presentation titled ""Basic Nutrition and Nutritional Therapy"" tells us how nutrition is one of the most important parts of healthcare.

Tags : Nutrition, Nutritional Therapy, healthcare, ingestion, digestion, absorption, metabolism, excretion, Anabolism, Catabolism, Basal metabolism, METABOLISM, Essential Nutrients, carbohydrates, fats, proteins, vitamins, minerals, water

Published on : Apr 22, 2021 | Views : 3092 | Downloads : 29

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

Basic Nutrition and Nutritional Therapy Foundations of Nursing Christensen Kockrow Mosby 5th edition Sharon Kinley-Schwing BSN Pacific College
Slide 2-

Prevention = nutrition one of the most important parts of health care. Nutrition is the total of all processes involved in the taking in and utilization of food substances for proper growth, functioning, and maintenance of health. Nutrition plays a role directly or indirectly in all body processes, and disease states. Proper nutrition may help prevent or delay onset of many diseases. Nutrition is the most over looked part of healthy living.
Slide 3-

Role of the Nurse in Promotion Nutrition The nurse can promote good nutrition by: Helping the patient understand the importance of the diet and encouraging dietary compliance. Serving meal trays to patients in a prompt and positive manner. Assisting some patients with the eating process. Taking and recording patient weight. Recording patient intake. Observing clinical signs of poor nutrition and reporting them. Serving as a communication link. Nurse can apply nutrition to their personal lives, what a better reason to understand nutrition for your own health.
Slide 4-

NUTRITION All of the processes involved in consuming and utilizing food for energy, maintenance, and growth. These processes are ingestion, digestion, absorption, metabolism, and excretion.
Slide 5-

INGESTION The taking of food into the digestive tract, generally through the mouth. In special circumstances, ingestion occurs directly into the stomach, through a feeding tube.
Slide 6-

DIGESTION Mechanical and chemical processes converting nutrients to a physically absorbable state: Mastication–chewing Deglutition–swallowing Peristalsis–rhythmic, coordinated, serial contractions of smooth muscles of GI tract
Slide 7-

ppt slide no 7 content not found
Slide 8-

ABSORPTION The process whereby the end products of digestion pass through the epithelial membranes in small and large intestines and into blood or lymph systems. Villi–small finger-like projections that line the small intestine. Most nutrients are absorbed directly through the villi.
Slide 9-

METABOLISM The conversion of nutrients into energy. Anabolism–the constructive process of metabolism, requires energy. Catabolism–the destructive process of metabolism, releases energy. Basal metabolism–the energy needed to maintain essential physiologic functions.
Slide 10-

EXCRETION The process of eliminating or removing waste products from the body.
Slide 11-

NUTRIENTS Water Carbohydrates Fats Proteins Vitamins Minerals The body must have six types of nutrients to function efficiently and effectively:
Slide 12-

Dietary Guidelines for Americans: These guidelines form the foundation of U.S. federal nutrition policy and directly affect federal nutrition programs such as food stamps, school breakfast and lunch programs, and the Special Supplemental Program for Women, Infants, and Children (WIC). These guidelines have been developed to address the importance of adequate nutrition, as well as the prevention of over nutrition and disease. Dietary Reference Intakes: This is a set of nutrient-based values that can be used for both assessing and planning diets. They form the basis for daily values used in the Nutrition Facts labels on foods. The DRIs are intended to help individuals optimize their health, prevent disease, and avoid consuming too much of a nutrient.
Slide 13-

Essential Nutrients Basic Functions: Essential nutrients are those that our bodies cannot make in amounts necessary for good health. The six classes of essential nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Provide energy Carbohydrates and proteins: 4 kcal/g Fat: 9 kcal/g Build and repair tissue Protein, calcium, phosphorus, iron, and fat Regulate body processes Metabolism: the combination of all chemical processes that take place in living organisms
Slide 14-

CARBOHYDRATES Made of the elements carbon, hydrogen, and oxygen (CHO) Constitute the chief source of energy for all body functions. Requirements are 50–60% of total kcal intake per day.
Slide 15-

Carbohydrates Carbohydrates: Simple Carbohydrates: Complex Carbohydrates: Digestion and Metabolism of Carbohydrates:
Slide 16-

CARBOHYDRATE FUNCTIONS Primary source of energy for the body. About half-day supply stored in liver and muscles for use as needed. Spares proteins from being used for energy. Needed to oxidize fats and for synthesis of fatty acids and amino acids.
Slide 17-

Carbohydrate Absorption & Storage Digestion begins in mouth, little takes place in the stomach, is completed in the small intestine. Leave no waste for kidneys to eliminate. Absorption takes place in the villi. Excess converted to glycogen and stored in the liver or stored as fat.
Slide 18-

DEFICIENCY AND EXCESS Mild deficiency can cause weight loss and fatigue. Serious deficiency can cause ketosis. Excess can cause obesity, tooth decay, irritate the lining of the stomach, or flatulence.
Slide 19-

FATS Most concentrated energy source in diet. Provides 9 kcal per gram. Also known as lipids. Composed of carbon, hydrogen, and less oxygen than carbohydrates. Recommended: no more than 25–30% of daily intake.
Slide 20-

Fats (Lipids) Lipids: Saturated fatty acids: Unsaturated fatty acids: Trans Fatty Acids: Cholesterol: Digestion and Metabolism of fat:
Slide 21-

Summary of Fatty Acid Classification Saturated Monounsaturated: Polyunsaturated: Trans:
Slide 22-

Classification of LDL, Total HDL, Cholesterol LDL Cholesterol: Total Cholesterol: HDL Cholesterol:
Slide 23-

Functions of Fat Provides concentrated source of energy. Needed to absorb fat-soluble vitamins. Major component of cell membranes and myelin sheaths. Improves flavor, delays emptying time. Protects and helps hold organs in place. Insulates the body.
Slide 24-

CLASSIFICATION Triglycerides (true fats) are composed of one glycerol molecule attached to three fatty-acid molecules. Phospholipids (lipoids) are composed of glycerol, fatty acids, and phosphorus. Cholesterol (sterol) liver produces over 1000 mg every day.
Slide 25-

Absorption and Storage No breakdown occurs in the mouth, very little digestion occurs in the stomach. Digestion begins in the small intestine. Final products of fat digestion are fatty acids and glycerol. 95% absorbed in small intestine. Excess fats stored as adipose tissue.
Slide 26-

Deficiency and Excess Deficiency occurs when fats provide less than 10% of the total daily kcal requirement. May result in eczema, retarded growth, weight loss. Excess can lead to overweight and heart disease.
Slide 27-

Sources of Fat Animal fats–lard, butter, milk, cream, egg yolks, meat, poultry, and fish. Plant fats–corn oil, safflower oil, olive oil, cottonseed oil, peanut oil, palm oil, and coconut oil, nuts, and avocado.
Slide 28-

Protein Amino Acids: Complete proteins: Incomplete proteins: Vegetarian diets: Digestion and Metabolism of Protein: Protein-Kilocalorie malnutrition:
Slide 29-

Proteins Made of carbon, hydrogen, oxygen, and nitrogen (CHON). The only nutrient that can build, repair, and maintain body tissues. Daily requirement for average adults is 0.8g of protein for each kilogram of body weight.
Slide 30-

Functions Of Proteins Provide amino acids, needed to build, repair, and maintain body tissues. Assist in regulating fluid balance. Vital part of enzymes, hormones, blood plasma. Used to build antibodies. Can be converted to glucose, for energy.
Slide 31-

Protein Digestion and absorption Begins in the stomach. Most digestion takes place in small intestine. End product is amino acids, absorbed into the blood by the villi in the small intestine. Excess amino acids are converted to glucose, glycogen, or fat for storage.
Slide 32-

Sign of Deficiency and Excess Muscle wasting. Edema. Lethargy and depression. Marasmus and Kwashiorkor. Excess can contribute to heart disease, and may be linked to colon cancer, osteoporosis, and kidney damage.
Slide 33-

Vitamins and Minerals They are needed in small amounts; toxicity may occur with over consumption. They are best received from a balanced, varied diet. Vitamins can be destroyed by heat, light, and exposure to air. Minerals cannot be destroyed because they are single elements rather than compounds. Both vitamins and minerals can be lost when foods are cooked in water.
Slide 34-

VITAMINS Organic compounds essential to life and health. Regulate body processes, needed in very small amounts. No fuel value but required for metabolism of fats, carbohydrates, proteins. Functions are unique to each vitamin.
Slide 35-

Fat soluble: A, D, E, and K. Usually carried in the fatty portion of food. Can be stored by the body. Water soluble: B vitamins and C. Not stored in the body; excesses excreted in the urine.
Slide 36-

Digestion of Vits Vitamins do not require digestion. Fat-soluble vitamins are absorbed into the lymphatic system, excesses are stored in the liver and adipose tissue. Water-soluble vitamins are absorbed directly into the circulatory system, and excesses are excreted in urine.
Slide 37-

Deficiency/ Excess Vitamin deficiencies can occur and result in disease. Vitamins consumed in excess amounts can be toxic to the body.
Slide 38-

Minerals Inorganic elements that help regulate body processes and /or serve as structural components of the body. Major minerals–more than 100 mg/day. Trace minerals–less than 100 mg/day. Functions are unique to each individual mineral.
Slide 39-

Classification and Sources Classified as major minerals or trace minerals. Found in water and in unprocessed foods. Some foods are enriched—some vitamins are added to them. Supplements may be needed during growth periods, some clinical situations.
Slide 40-

Digestion The amount of a mineral absorbed by the body is influenced by: Type of food Need of body Health of absorbing tissue
Slide 41-

Deficiency and Excess Deficiency signs unique to each mineral. Excesses can lead to toxicity. Concentrated forms of minerals should be used only on advice of a physician. Excesses can cause hair loss, changes in the blood, hormones, bones, muscles, and nearly all tissues.
Slide 42-

Vitamins Antioxidant vitamins: Vitamin A: Vitamin C: Vitamin D: Vitamin E:
Slide 43-

Vitamin K: Folate Acid: Thiamine: Vitamin B 12: Riboflavin: Niacin:
Slide 44-

Vitamin B6: Biotin: Choline: Pantothenic Acid: Vitamin C:
Slide 45-

Mineral Calcium Phosphorus: Magnesium: Sulfur: Sodium:
Slide 46-

Potassium: Chloride: Iron: Zinc: Iodine: Selenium:
Slide 47-

Copper: Fluoride: Chromium: Manganese:
Slide 48-

WATER ! Nutrient most vital to life. Makes up approximately 60% of adult body weight and 80% of infant weight. Provides form and structure to body tissues.
Slide 49-

ppt slide no 49 content not found
Slide 50-

Acts as a solvent; necessary for most chemical processes. Transports nutrients and other substances. Lubricates and protects moving parts of the body. Lubricates food and aids in digestion. Regulates body temperature
Slide 51-

SOURCES OF WATER FOR THE BODY Liquids consumed, including water, coffee, juice, tea, milk and soft drinks. Foods consumed, especially vegetables and fruits. Metabolism, which produces water when oxidization occurs.
Slide 52-

WATER DIGESTION/ ABSORPTION,/STORAGE Water is absorbed, not digested. It is not stored and is excreted daily. Sensible loss–aware of loss of water. Insensible loss–not aware of loss of water. Urine, feces, perspiration, and respiration are the four ways the body loses water.
Slide 53-

SIGNS OF Dehydration: Deficiency of water, can cause death. Occurs from profuse sweating, vomiting, diarrhea, hemorrhage, wound drainage, fever, and edema. Positive water balance when more water taken in than used or excreted.
Slide 54-

Selected Foods with Vit. C: Selected Foods with Vit. D: Factors that affect Calcium Absorption and Excretion: Factors that affect iron Absorption:
Slide 55-

Basic Nutrition
Slide 56-

Diet Planning Guides A number of guidelines have been established in the US to help guide Americans in healthy and balanced eating. My Pyramid: Bread, cereal, rice, and pasta group. Vegetable group. Fruit group. Milk, yogurt, and cheese group. Meat, poultry, fish, dried beans, eggs, and nuts group. Fats, oils, and sweets.
Slide 57-

MyPyramid, a personalized guide to daily food choices and number of servings. (From US Department of Agriculture, Washington, DC, 2005, US Government Printing Office.)
Slide 58-

MyPyramid U.S. Department of Agricultures, Pyramid symbolizes a personalized approach to health eating and physical activity. MyPyramid emphasizes key concepts in physical activity and eating. Moderation is represented by the narrowing of each food group. The wider base stands for food with little or no solid fats or added sugars. The Narrower top area is food with more added sugars and solid fats. Varity and proportionality is shown by different widths of food groups. This pyramid can be personalized at www.mypyramid.gov.
Slide 59-

Life Cycle Nutrition
Slide 60-

Life Cycle Changes Nutritional needs change as a person grows and develops. Changes generally based on growth needs, energy needs, nutrient utilization. Nutritional assessment should be conducted to ascertain the nutritional needs of the individual.
Slide 61-

Pregnancy and Lactation Nutrient needs during period of intensive growth, such as pregnancy and infancy are greater than any other time in life. Evidence has proven that optimal nutrition during pregnancy reduce risk of complications during pregnancy and delivery. Health diets and avoid alcohol and caffeine play an important role prior to and after pregnancy.
Slide 62-

Concerns in Pregnancy Weight gain: Discomforts and complications: Practices to avoid: Lactation:
Slide 63-

Infancy
Slide 64-

The time from birth to 1 year of age is one of the rapid growth and development. The average infant birth weight triples by the first birthday. Nutrition is important for proper growth and development.
Slide 65-

Breast Milk: Regular cow’s milk: Solid foods: Single-ingredient foods : Food high in iron: Commercially prepared baby foods: Juice for infants younger than 6 months: Children having juice bottles/cups/box:
Slide 66-

Childhood This is a critical time to instill good dietary habits.
Slide 67-

This is a critical time for instilling good dietary habits. At 1 year of age, appetite generally tapers off, growth slows for now. Children still need adequate nutrition. The younger the child, the smaller the portions needed. If children are offered nutritious foods in pleasant surroundings and in non-threatening ways. The parents should decide which foods to serve at what time; the child should be able to decide what and how much to eat. However this is also the time children test their independence.
Slide 68-

Encouraging Good Dietary Habits Meals at the table at regular times. Relaxed and enjoyable. Variety of foods. Do not force children to eat or clear plates. Small servings. New foods. Nutritious snacks. Limit sweets. Encourage physical activity. Adults are to set good eating habits.
Slide 69-

Adolescence These years are of both physical and emotional growth.
Slide 70-

Diets are often filled with kilocalorie-rich and nutrient-poor snack foods. Common dietary inadequacies include iron and calcium. Many teenagers experiment with alcohol and drugs, which have detrimental effects on nutrition. Obesity is a common problem; weight reduction diets should be attempted only under the advice of a physician and with the guidance of a dietitian.
Slide 71-

Adult With energy, activity decreasing, weight gain increasing: Nutritional needs start to decrease.
Slide 72-

Older Adult Considerations Aging may affect the eating process. Aroma and taste of food may change. Changes in the digestion process. Kilocalorie needs decrease . Numerous medications. Social and mental changes. Chronic medical conditions.
Slide 73-

Malnutrition is a common problem among nursing home residents and profoundly influences physical health and quality of life. Residents should be offered familiar foods that taste good. Fluids should be offered to residents at all meals and between meals. Dehydration is very common and easily corrected in long term care facilities. Nutritional Concerns of Adults in Long Term Care Facilities
Slide 74-

Nurses must understand the value of mealtime as a pleasant, social experience. Cultural and personal preferences should be considered. Many residents need assistance or encouragement. Lack of adequate staffing play a large role in patient nutrition. Many patients are on restricted diets. Pressure sore due to lack of mobility, and nutrition. Nutrient-Drug interactions.
Slide 75-

Caffeine Caffeine: Drug Central nervous system stimulant and diuretic. Nervousness Irritability Anxiety Insomnia Heart arrhythmias Palpitations See Caffeine Content of Selected Beverages and Foods.
Slide 76-

Common Medications and Their Effect on Nutrition Antacids. Antibiotics. Anticoagulants. Aspirin. Diuretics. Laxatives.
Slide 77-

ppt slide no 77 content not found
Slide 78-

Medical Nutrition Therapy and Therapeutic Diets These diets are specific nutrition as needed to treat an illness, injury or condition.
Slide 79-

Purpose of Diet Therapy The dietary prescription is written for one or more of the following purposes: Provide the client with nutrients needed for maintenance or growth. Prepare a client for diagnostic tests. Treat the client with a disease or condition.
Slide 80-

DIET THERAPY The treatment of a disease or disorder with a special diet. A client must not be given anything to eat or drink without an order.
Slide 81-

The Vegetarian Diet Lacto-ovo vegetarians–use dairy products and eggs but no meat, poultry, or fish. Lacto vegetarians–use dairy products but no meat, poultry, or eggs. Vegans–avoid all animal foods.
Slide 82-

Factors Influencing Diet Culture Religion Socioeconomics Fads Superstitions
Slide 83-

BASIC NUTRITIONAL ASSESSMENT Nutritional status Height and weight Meal and snack pattern Food allergies Physical activity Cultural, ethnic, and family influences Use of vitamin/mineral supplements
Slide 84-

NUTRITION AND HEALTH Primary nutritional disease–occurs when nutrition is the cause of the disease. Secondary nutritional disease–occurs as a complication of another disease or condition.
Slide 85-

WEIGHT MANAGEMENT Based on relationship between intake and use of kcal. Overweight: 11%–19% above Obesity: 20% or more above Underweight: 10%–15% under
Slide 86-

FOOD LABELING Required on virtually all retail food products. Labels must follow the approved uniform format and use standard serving sizes and household measurements.
Slide 87-

ppt slide no 87 content not found
Slide 88-

FOOD QUALITY AND SAFETY Proper storage, preparation, sanitation, and cooking are necessary to help prevent or reduce the risk of food-borne illnesses.
Slide 89-

Consistency, Texture, and Frequency Modifications Liquid Diets: Clear Liquids Full Liquids Soft and Low-Residue Diets. High Fiber Diets. Meal Frequency Modification.
Slide 90-

Kilocalorie Modifications Basal Metabolic Rate (BMR). High-Kilocalorie and High Protein Diets. Anorexia. Kilocalorie-Controlled and Low-Kilocalorie Diets. Obesity Measurements of Obesity BMI Body Composition Waist circumference Treatment of Obesity
Slide 91-

Eating Disorders Anorexia Nervosa: Self-imposed starvation. Individuals have an intense drive for thinness, an intense fear of gaining weight or becoming fat, and a distorted body image. Bulimia Nervosa: Periods of binge eating followed by purging (self-induced vomiting, emetics, laxatives, enemas, or diuretics). Often normal weight or overweight. Binge / Purge:
Slide 92-

Comparison of Eating Disorders Diagnoses Body weight and other physical indicators. Eating behaviors. Compensatory behaviors (purging). Psychologic indicators.
Slide 93-

Carbohydrate-Modified Diets Diabetes Mellitus: A disease in which the body does not produce or properly use insulin. Insulin convert sugar, starches, and other food into energy needed for daily life. Two major types of diabetes: Type 1 Type 2
Slide 94-

Primary goals for medical nutrition therapy: Improve metabolic control by achieving and maintaining optimal blood glucose. Provide adequate energy for maintenance of a reasonable body weight. Prevent acute and chronic complications of diabetes. Improve overall health through optimal nutrition
Slide 95-

Carbohydrate intake should be monitored and controlled. Diabetic diet tools: Exchange lists for meal planning Carbohydrate counting Other nutritional considerations: Hypoglycemia: consumption of inadequate carbohydrates causes the blood sugar to drop.
Slide 96-

Carbohydrate-Modified Diets (continued) Dumping Syndrome: It may occur after surgery in which a portion or all of the stomach is removed. Lactose Intolerance: Intolerance occurs as a result of a lack of the digestive enzyme lactase.
Slide 97-

Special Diets Low-residue diet High-fiber diet Liberal bland diet Fat-controlled diet Sodium-restricted diet
Slide 98-

Fat Modified Diet These diets are beneficial in reducing the risk of atherosclerosis. Lowering dietary fat may assist in disease treatment and control.
Slide 99-

Fat-Controlled Diets: Limits total fat, saturated fat, and trans-fatty acids. Low-Fat Diets: All fats limited, regardless of saturation.
Slide 100-

Lowering Fat/Saturated Fat/Trans Fatty Acids/Cholesterol Food Groups: Choose: Go Easy on:
Slide 101-

Protein/Electrolyte and Fluid-Modified Diets Increased protein facilitate healing. Defects in protein is seen in liver/renal disease.
Slide 102-

Sodium-Restricted Diets: pg 649 box 21-9 Potassium-Modified Diets: Fluid-Modified Diets: Fluid Restrictions Fluid Increase
Slide 103-

Patient Teaching Fluid restrictions: Explain the rationale. Indicated if restriction is temporary or permanent. Educate, discuss different sources of water. Teach how to count fluids. Show the patient how much fluid is allowed. Suggest ways to alleviate thirst without drinking. Discuss the consequences of over consumption of fluids.
Slide 104-

Nutritional Support
Slide 105-

Nutritional Support Enteral nutrition–includes both the ingestion of food orally and the delivery of nutrients through a GI tube. Parenteral nutrition–the infusion of a solution of nutrients directly into a vein to meet the client’s daily requirements.
Slide 106-

Tube Feedings Administration of nutritionally balanced liquefied foods or formula though a tube inserted into the stomach, duodenum, or jejunum by way of a nasogastric tube or a feeding ostomy. Indicated when a patient is unable to chew or swallow, has no appetite, or refuses to eat. Tube feeding used only when all or at least part of the GI tract is functioning. Feeding given continuously or intermittently.
Slide 107-

Figure 21-7 Tube feeding sites. (From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing. [6th ed.]. St. Louis: Mosby.)
Slide 108-

ppt slide no 108 content not found
Slide 109-

Nasogastric Tube Feedings Checking for placement of a feeding tube before administering medication or tube feeding is critical to safe patient care. Tube may be accidentally placed in the lung, esophagus, or even the stomach when it should be in the small bowel. To test, use chest x-ray, test pH of aspirated fluid, or use auscultatory method.
Slide 110-

Administering Nasogastric Tube Feedings
Slide 111-

Skill 21-1: Step 10a(1) Administering nasogastric tube feedings. (From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3rd ed.]. St. Louis: Mosby.)
Slide 112-

Skill 21-1: Step 10a(2) Administering nasogastric tube feedings. (From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing. [6th ed.]. St. Louis: Mosby.)
Slide 113-

Skill 21-1: Step 10b Administering nasogastric tube feedings. (From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing [6th ed.]. St. Louis: Mosby.)
Slide 114-

Administering nasogastric tube feedings. (From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3rd ed.]. St. Louis: Mosby.)
Slide 115-

Administering nasogastric tube feedings. (From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3rd ed.]. St. Louis: Mosby.)
Slide 116-

Parenteral Nutrition Support Parenteral nutrition (hyperalimentation): Intravenous feedings. May be administered through peripheral veins. Total parenteral nutrition (TPN): Administration of hypertonic solution into a large central vein. Composed of glucose, amino acids, vitamins, minerals, and electrolytes; fats also given as a supplement to the main formula. Indicated for the patient with a nonfunctioning or dysfunctional GI tract.
Slide 117-

Figure 21-8 Central venous catheter placement during administration of parenteral nutrition. (Courtesy of Rolin Graphics.)
Slide 118-

Nursing Assessment Must be performed in a logical fashion and should include a nutritional history, physical examination, and the results of laboratory tests.
Slide 119-

Nursing Diagnosis Imbalanced nutrition: Less than body requirements More than body requirements Risk for imbalanced nutrition: more than body requirements Disturbed body image Ineffective breastfeeding
Slide 120-

Impaired dentition Deficient knowledge (specify) Impaired oral mucous membrane Pain Feeding self-care deficit Chronic low self-esteem Risk for impaired skin integrity
Slide 121-

Planning / Outcome A plan should be formulated by the nurse and client to achieve mutually agreed-upon goals. The plan is individualized to meet the client’s specific needs.
Slide 122-

Implementation Interventions to accomplish the goals may include diet therapy, assistance with meals, weight and intake monitoring, and nutritional support.
Slide 123-

Questions ?