nutritional history and assessment

The focus for this live classroom is a discussion about diet therapy for a 58 year old woman who experienced her first MI and is being discharged home. She currently works full time and is divorced. She lives in an apartment and has no family in the surrounding community.

 

To prepare for the live classroom session and your written submission, use your chapter readings, review of videos, course materials, research, and written assignments.

 

Be prepared to discuss the following:

1. 1. What should be the focus for her nutritional history and assessment?
   2. What dietary recommendations should be made?
   3. What obstacles to staying on the diet recommended might this woman encounter?
   4. What special considerations should you, as a nurse, be aware of?

 

After the live classroom, submit your completed assignment to the drop box below.

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Here is the textbook we use in class.

 

Williams’ Essentials of Nutrition and Diet Therapy

Joyce Ann Gilbert, Eleanor Schlenker

 

Schlenker, J.A.G. E. ([Insert Year of Publication]). Williams’ Essentials of Nutrition and Diet Therapy (12th ed.). Elsevier Health Sciences (US). https://ambassadored.vitalsource.com/books/9780323529716

1. The focus for the nutritional history and assessment of the 58-year-old woman who experienced her first myocardial infarction (MI) and is being discharged home should include the following:
   • Gathering information about her current eating habits, including types and quantities of food consumed, meal patterns, snacking habits, and fluid intake.
   • Assessing her dietary preferences, allergies, and any cultural or religious dietary restrictions.
   • Evaluating her weight history, body mass index (BMI), and waist circumference to assess her overall nutritional status.
   • Identifying any symptoms of malnutrition, such as unintentional weight loss, muscle wasting, or nutrient deficiencies.
   • Inquiring about her knowledge and understanding of a heart-healthy diet and her willingness to make dietary changes.
2. The following dietary recommendations should be made for the woman:
   • Emphasize a well-balanced diet that includes a variety of nutrient-dense foods, such as fruits, vegetables, whole grains, lean proteins, and low-fat dairy products.
   • Encourage the consumption of foods rich in omega-3 fatty acids, such as fatty fish (salmon, mackerel, trout), flaxseeds, and walnuts.
   • Limit the intake of saturated and trans fats by reducing the consumption of high-fat meats, full-fat dairy products, fried foods, and commercially baked goods.
   • Encourage the use of healthier cooking methods, such as baking, broiling, grilling, or steaming, instead of frying.
   • Promote portion control and mindful eating to manage caloric intake and prevent overeating.
   • Educate about the importance of reducing sodium intake by avoiding processed foods, canned soups, and adding salt during cooking or at the table.
   • Encourage the woman to increase her physical activity levels gradually, in consultation with her healthcare provider.
3. The woman may encounter the following obstacles to staying on the recommended diet:
   • Lack of time and convenience due to her full-time job and living alone, which may lead to relying on quick and unhealthy food options.
   • Emotional or stress-related eating, which can undermine her efforts to maintain a heart-healthy diet.
   • Limited cooking skills or knowledge of healthy cooking techniques, making it challenging to prepare nutritious meals.
   • Social isolation and lack of support from family or friends in the surrounding community, which may impact motivation and adherence to the diet.
   • Financial constraints, which may limit her ability to afford healthier food options.
4. Special considerations for the nurse to be aware of:
   • Address any cultural or religious dietary practices that may impact the woman’s ability to follow the recommended diet.
   • Assess the woman’s readiness to change and provide education and resources accordingly, considering her knowledge level and learning preferences.
   • Collaborate with a registered dietitian or nutritionist to develop an individualized meal plan and provide ongoing support and guidance.
   • Monitor the woman’s progress and assess for any signs of malnutrition or adverse effects of dietary changes.
   • Offer resources and referrals to community programs or support groups that can provide additional assistance with meal planning, cooking skills, and social support.