Nutrition I

Fundamentals of Nursing

Contraindication
A nutritional assessment is very important because the needs will be different for every client.
We need to take into account their religious and cultural needs, illnesses, and allergies.
Consider how food is presented when cared for in a hospital

Assessment
Breakfast Lunch Snacks Dinner
Gather an adequate dietary history. What does the client like to
eat at home, do they have dislikes, what are they usually eating, etc. Day
1
Find out if they have any illnesses that change their dietary needs
(diabetes, kidney disease, heart disease). Day
2
Review medications that may change dietary habits or cause loss
of appetite.
Day

? 3

Day
100
4

Basic Nutrients HIGH GI

Carbs: break down into glucose for fuel

BLOOD GLUCOSELEVELS
MODERATE

• Simple Carbs: less fiber, FAST sugar level spikes

UCOS
HI
W

GL EVE → High Glycemic Index (Example: white

GH
LO

LOW GI
L
E

bread, white pasta, white bagels)

L

• Complex Carbs: MOST fiber, slow steady sugar levels 1 2

→ Low Glycemic index (Example: beans, TIME/HOURS

whole grain bread, potatoes)

Fats: provide energy & vitamins
(should be no more than 35% of caloric intake)
Protein: helps with growth, maintenance, and
tissue repair. This is a big one for healing patients
Vitamins: necessary for metabolism
Minerals: needed for chemical reactions in the body
Water: critical for cell function and replaces any
fluid lost to sweating, elimination, and respirations

Intervention DIET PLAN

- Review the diet plan with the client.

- Come up with a meal plan that works best for both the restrictions and the client
- Provide oral hygiene before and after eating
- Make sure the environment is conducive to eating
- If the client is on a diet and roomed with a client with diarrhea ask if a room change is possible
- Sit up in a chair, if possible. If client can’t get out of bed, use high fowler's position and keep
that position for 1 hour after eating 1 hour

Notes