Assessing Nutritional Status
During a nutrition-focused physical exam, what is one key aspect the nurse should assess to correlate dietary intake with nutritional status?
What are anthropometric measurements, such as height and weight?
A patient presents with symptoms of weakness and confusion. If a fingerstick test reveals a blood glucose level of 45 mg/dL, what condition does this indicate?
What is hypoglycemia?
If a patient has a dry mouth, what is one food or beverage the nurse should advise them to avoid?
What is caffeine or alcohol?
What is a key indicator that a patient may be experiencing malnutrition if they lose weight?
What is more than 5% weight loss in 30 days?
If a client asks whether they need to take extra vitamin D, what should the nurse suggest regarding obtaining nutrients?
What is getting vitamin D from a balanced diet and sunlight before adding supplements?
When trying to understand a client’s eating habits over time, which assessment tool would the nurse use to identify how often specific food groups are consumed?
What is a food frequency questionnaire?
A nurse reviews a patient’s lab results and finds low hemoglobin levels. What nutritional deficiencies could this indicate?
What are deficiencies in iron or vitamin B12
If a patient has impaired swallowing, what dietary modification should the nurse recommend?
What is providing a dysphagia diet?
If a patient has a BMI of less than 18.5, what does this indicate?
What is the client is considered underweight?
A postmenopausal woman reports not consuming dairy products. What key supplement should the nurse recommend?
What is calcium?
A client struggles to keep track of their food intake but is willing to provide detailed records for a week. Which dietary assessment method would be most appropriate in this case?
What is a food record?
When monitoring a patient with diabetes, what are two alternative sites for self-monitoring blood glucose levels?
What are the upper arm and thigh?
For a patient with gastroesophageal reflux, what should the nurse recommend regarding meal timing?
What is advising them not to eat right before bedtime?
When planning meals for a patient with malnutrition, what type of foods should the nurse focus on?
What are high calorie and protein foods?
A woman of childbearing age asks about folic acid supplementation. What is the rationale behind this recommendation?
What is folic acid is recommended to reduce the risk of neural tube defects?
During a nutrition-focused physical exam, the nurse correlates findings with the client’s dietary intake. What specific guidelines should the nurse refer to for conducting this assessment?
What are the nutrition-focused physical examination guidelines?
A patient’s serum albumin level is low. What does this indicate about their nutritional status?
What is malnutrition?
After a patient eats, how should the nurse position them to minimize the risk of aspiration?
What is keeping the head of the bed elevated for 30-45 minutes after eating?
If a patient exhibits signs of cognitive decline, what intervention can help improve their nutritional intake?
What is either providing assistance with feeding and/or creating a supportive dining environment?
A client is confused about the difference between RDAs and DRIs. How should the nurse explain these terms in a way that’s easy to understand?
What is RDAs are daily nutrient needs, and DRIs are wider guidelines for different people?
When using BMI to assess a client's nutritional status, what are some significant barriers that can affect its accuracy
What are inaccuracies for athletes, pregnant or postpartum women, and older adults?
A patient’s lab results show an elevated BUN level. What could this indicate about their nutritional status or health condition?
What is impaired kidney function, dehydration, or excessive protein breakdown?
If a patient has decreased gastric secretions, what is one important dietary habit the nurse should encourage?
What is promoting regular meals and thorough chewing of food?
What are two key interventions to support patients with malnutrition, particularly in older adults?
What are conducting a thorough nutritional assessment and developing nutrient-dense meal plans?
A client thinks about using supplements instead of meals. What information should the nurse provide to the client?
What is supplements aren’t a substitute for real food?