[go: up one dir, main page]
Scribd
Upload
660 views3 pages

Lesson 11 Worksheet

The document is a worksheet for identifying nutrition problems and resident rights. It discusses the role of a Certified Dietary Manager in identifying nutrition problems such as conducting nutritional screenings and documenting data. It also discusses using resources like medical records and nutrition labels to identify needed nutrition data. An example 24-hour recall is analyzed to determine if the diet is nutritionally adequate. Laboratory values are listed with possible nutritional concerns. The document stresses treating clients who request restricted foods with respect, motivating them to follow their diet plan, and documenting any refusals.

Uploaded by

Mashaal Fasih
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
660 views3 pages

Lesson 11 Worksheet

The document is a worksheet for identifying nutrition problems and resident rights. It discusses the role of a Certified Dietary Manager in identifying nutrition problems such as conducting nutritional screenings and documenting data. It also discusses using resources like medical records and nutrition labels to identify needed nutrition data. An example 24-hour recall is analyzed to determine if the diet is nutritionally adequate. Laboratory values are listed with possible nutritional concerns. The document stresses treating clients who request restricted foods with respect, motivating them to follow their diet plan, and documenting any refusals.

Uploaded by

Mashaal Fasih
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 3

WORKSHEET 11

Lesson 11 Worksheet
Utilize Nutrient Intake, Such As Calories And Sodium
Angela Martin
United States University

WORKSHEET 11

2
Identify Nutrition Problems and Resident Rights

1.

Worksheet 11
What is the role of the Certified Dietary Manager in identifying nutrition problems?
The certified Dietary Manager works as a full time employee of a medical facility and is
responsible for providing daily oversight of nutrition services. The role served by
Certified Dietary Manager in identifying nutrition problems include conducting routine
nutritional screening of client; calculating nutrient intake; identifying nutrition problems;
and implementing physicians diet order or diet plan using necessary modifications.
Certified Dietary Manager further documents the data of nutritional screening in medical
records and review intake records as well.

2.

What resources can you use to help you identify needed nutrition data?
Medical Records
Nutrition Facts Label
Past Food Intake History

3.

A 24-hour recall indicates that a 68 year-old healthy woman who is close to her ideal
body weight has eaten the following foods:
Milk (skim): 0 servings
Fruit:
2 servings
Vegetables:
1 serving
Meat
5 servings
Breads/Starch 1 serving
Is this diet nutritionally adequate for her? Why or why not?
No the diet is not nutritionally adequate for a 68 years old women because she is taking

excessive serving of Meat which mean that she can have high cholesterol. So the lady should
restrict her meat servings to 2 on daily basis and ensure that she is not taking red meat. Secondly
the lady should increase her milk intake as she needs calcium and should also eat more servings
of vegetables.

WORKSHEET 11

4. Assume the 24-hour recall shown in Question #3 is a typical one-day intake for this
person. What, if anything, would you recommend changing in her diet?
A moderately active 68-year-old woman should consume around 1,800 calories per day.
The women need to modify her diet by increasing intake of healthy foods like low-fat dairy
products, fruits, vegetables and whole grain. Moreover she should lower her meat servings and
should go for lean meats like fish and poultry.
5. For each laboratory value (biochemical test) listed below, write a possible nutritional
concern. (Remember that a complete assessment requires looking at all the information
together with your Registered Dietitian.) Assume all lab values are for adult males.
Lab Value
Serum Albumin 3.2

Possible Interpretation
Lower Serum Albumin indicates liver or
kidney disease and it can be caused by

Transferrin 131
Hemoglobin 8.9

inadequate protein intake.


Within Normal Range of 200-400 mg/dL
Low Hemoglobin indicating insufficient

FBS 325

level of iron in blood


Very high blood sugar level indicating
excess consumption of carbohydrates

6. When a client who is on a restricted diet requests foods that are not on the diet, what
steps should you take to assure nutritional adequacy AND resident rights?
If a client requests foods that are not on diet we should treat the client with respect and
dignity. We should first motivate the client to follow their prescribed diet by stressing on the risk
factors associated with leaving the diet plan. Then we should suggest them alternative foods that
will curb their craving and will not intervene with the diet plan. Lastly, its the right of client to
refuse a therapeutic diet but the client should be notified that he/she is responsible for
consequences and we should document this incident in medical records of patient

You might also like