ATI RN Nutrition Remediation

 Aging Process

o Cardiovascular and Hematologic Disorders: Dietary Management for an Older

Adult Client Who Has Heart Failure (Ch. 12)

 Consuming allow-fat diet, low-cholesterol diet can reduce the risk of

developing CHD.

 Encourage the client to exercise.

 Instruct the client to stop all use of tobacco products.

 Health Promotion/Disease Prevention

o Guidelines for Healthy Eating: Evaluating Client Understanding of NutrientDense Food (Ch. 4)

 Salmon is the number one seafood that is considered the most nutrientdense food.

 Kale is the number one leafy vegetable that is considered to be the most

nutrient-dense food.

 Potato, garlic, seaweed are all great nutrient-dense food that contains lots

of vitamins and nutrients.

o Sources of Nutrition: Evaluating Client Understanding of a Low-Saturated Fat

Diet (Ch. 1)

 A low-saturated fat diet can help prevent cardiovascular disease,

hypertension, and diabetes mellitus.

 Children under two years of age needs a higher amount of fat to form

brain tissue.

 A diet that is less than 10% of fat cannot supply adequate amounts of

essential fatty acids and results in a cachectic (wasting) state.

 Cultural Awareness/Cultural Influences on Health

o Cultural, Ethnic, and Religious Influences: Food Selection for a Client Who

Follows Orthodox Judaism Dietary Laws (Ch. 6)

 Cannot have meat or diary products touch.

 There is a prescriptive guideline for animal slaughter.

 Kosher is divided into three categories: meat, dairy, and pareve.

o Cultural, Ethnic, and Religious Influences: Planning Care for a Client Who

Follows Seventh-Day Adventist Dietary Laws (Ch. 6)

 This religion are vegetarians.

 Cannot have certain food or beverages that contain animal products or is

considered to be “unclean” in the Bible.

 Some eat meat that they considered to be “clean.”

 Nutrition and Oral Hydration

o Cancer and Immunosuppression Disorders: Managing Nausea Following

Chemotherapy (Ch. 16)

 Eat cold or room-temperature foods.

 Try high-carbohydrate, low-fat foods.

 Avoid fried foods.

o Cancer and Immunosuppression Disorders: Strategies to Increase a Client's

Protein Intake (Ch. 16)

Powered by qwivy(www.qwivy.org)

 1 / 1