Nursing Tips

Ensure vegetarians get sufficient protein, vitamin B12, iron, calcium, vitamin D, and omega-3 fatty acids in their diet.

Vegetarian Diet: Patient Teaching

Cathy Parkes

Ensure vegetarians get sufficient protein, vitamin B12, iron, calcium, vitamin D, and omega-3 fatty acids in their diet.

Vegetarian Diet: Patient Teaching

Cathy Parkes

Ensure vegetarians get sufficient protein, vitamin B12, iron, calcium, vitamin D, and omega-3 fatty acids in their diet.

Educate patients that in order to lose one pound per week, they should decrease daily caloric intake by 500.

Weight Loss: Patient Teaching

Cathy Parkes

Educate patients that in order to lose one pound per week, they should decrease daily caloric intake by 500.

Weight Loss: Patient Teaching

Cathy Parkes

Educate patients that in order to lose one pound per week, they should decrease daily caloric intake by 500.

Anabolism describes protein synthesis, while catabolism is the breakdown of protein for energy.

Anabolism

Cathy Parkes

Anabolism describes protein synthesis, while catabolism is the breakdown of protein for energy.

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Anabolism

Cathy Parkes

Anabolism describes protein synthesis, while catabolism is the breakdown of protein for energy.

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When evaluating a patient's nutritional status, be sure to check: Albumin levels (normal range: 3.5-5) and Prealbumin levels (normal range 15-36).

Albumin & Prealbumin: Normal Ranges

Cathy Parkes

When evaluating a patient's nutritional status, be sure to check: Albumin levels (normal range: 3.5-5) and Prealbumin levels (normal range 15-36).

Albumin & Prealbumin: Normal Ranges

Cathy Parkes

When evaluating a patient's nutritional status, be sure to check: Albumin levels (normal range: 3.5-5) and Prealbumin levels (normal range 15-36).

Vitamin C deficiency is known as scurvy, and it causes swollen/bleeding gums, tooth loss, and poor wound healing.

Scurvy

Cathy Parkes

Vitamin C deficiency is known as scurvy, and it causes swollen/bleeding gums, tooth loss, and poor wound healing. 

Scurvy

Cathy Parkes

Vitamin C deficiency is known as scurvy, and it causes swollen/bleeding gums, tooth loss, and poor wound healing. 

Vitamin B9 (folic acid) is needed to prevent neural tube defects in a developing fetus.

Vitamin B9 (Folic Acid)

Cathy Parkes

Vitamin B9 (folic acid) is needed to prevent neural tube defects in a developing fetus.

Vitamin B9 (Folic Acid)

Cathy Parkes

Vitamin B9 (folic acid) is needed to prevent neural tube defects in a developing fetus.

With Cushing's Syndrome, restrict fluid and sodium but increase the patient's intake of protein, calcium, and vitamin D.

Cushing's Syndrome: Nursing Care

Cathy Parkes

With Cushing's Syndrome, restrict fluid and sodium but increase the patient's intake of protein, calcium, and vitamin D.

Cushing's Syndrome: Nursing Care

Cathy Parkes

With Cushing's Syndrome, restrict fluid and sodium but increase the patient's intake of protein, calcium, and vitamin D.

Carbohydrates and protein each provide 4 kcal of energy/gram. Lipids provide 9 kcal of energy/gram.

Macronutrients

Cathy Parkes

Carbohydrates and protein each provide 4 kcal of energy/gram. Lipids provide 9 kcal of energy/gram.

Macronutrients

Cathy Parkes

Carbohydrates and protein each provide 4 kcal of energy/gram. Lipids provide 9 kcal of energy/gram.

Ask your patient about any dietary considerations they may have in relation to their religion rather than assuming!

Dietary Considerations

Cathy Parkes

Ask your patient about any dietary considerations they may have in relation to their religion rather than assuming!

Dietary Considerations

Cathy Parkes

Ask your patient about any dietary considerations they may have in relation to their religion rather than assuming!

A nursing nutritional assessment includes a patient's height/weight/BMI, assessing for recent weight loss/gain assessing for difficulty swallowing or chewing, and identifying food allergies, diet restrictions, and religious/cultural dietary preferences.

Nursing Nutritional Assessment

Cathy Parkes

A nursing nutritional assessment includes a patient's height/weight/BMI, assessing for recent weight loss/gain assessing for difficulty swallowing or chewing, and identifying food allergies, diet restrictions, and religious/cultural dietary preferences.

Nursing Nutritional Assessment

Cathy Parkes

A nursing nutritional assessment includes a patient's height/weight/BMI, assessing for recent weight loss/gain assessing for difficulty swallowing or chewing, and identifying food allergies, diet restrictions, and religious/cultural dietary preferences.

Celiac Disease is the inability to digest gluten. Foods containing wheat, rye, and barley should be avoided.

Celiac Disease

Cathy Parkes

Celiac disease is the inability to digest gluten. Patients with celiac disease CAN eat: dairy, rice, corn, potatoes, eggs, fruits and vegetables. Foods containing wheat, rye, and barley should be...

Celiac Disease

Cathy Parkes

Celiac disease is the inability to digest gluten. Patients with celiac disease CAN eat: dairy, rice, corn, potatoes, eggs, fruits and vegetables. Foods containing wheat, rye, and barley should be...

Negative Nitrogen Balance indicates insufficient protein intake (due to illness, malnutrition, or aging).

Negative Nitrogen Balance

Cathy Parkes

A negative nitrogen balance indicates insufficient PROTEIN intake (due to illness, malnutrition, or aging). It means the patient is using protein faster than it is being synthesized.

Negative Nitrogen Balance

Cathy Parkes

A negative nitrogen balance indicates insufficient PROTEIN intake (due to illness, malnutrition, or aging). It means the patient is using protein faster than it is being synthesized.

A key function of Vitamin D is that it helps with absorption of calcium. Sunlight is a key source of Vitamin D! Other sources include fortified milk, fatty fish, and eggs.

Vitamin D

Cathy Parkes

A key function of Vitamin D is that it helps with absorption of calcium. Sunlight is a key source of Vitamin D! Other sources include: fortified milk, fatty fish, and eggs.

Vitamin D

Cathy Parkes

A key function of Vitamin D is that it helps with absorption of calcium. Sunlight is a key source of Vitamin D! Other sources include: fortified milk, fatty fish, and eggs.

3,500 calories = 1 pound. To lose 1 pound a week, you need to decrease your daily caloric intake by 500 calories.

How Many Calories in a Pound?

Cathy Parkes

3,500 calories = 1 pound. To lose 1 pound a week, patients need to decrease their daily caloric intake by 500 calories.

How Many Calories in a Pound?

Cathy Parkes

3,500 calories = 1 pound. To lose 1 pound a week, patients need to decrease their daily caloric intake by 500 calories.

DASH diet & hypertension

DASH diet & hypertension

Cathy Parkes

The DASH diet (for patients with hypertension) emphasizes low sodium, high potassium, and high calcium foods.

DASH diet & hypertension

Cathy Parkes

The DASH diet (for patients with hypertension) emphasizes low sodium, high potassium, and high calcium foods.

Do NOT administer any medications through a patient's parenteral nutrition (i.e. TPN) IV line! You need to use a separate line.

Medications in Nutrition IV Line

Cathy Parkes

Do NOT administer any medications through a patient's parenteral nutrition (i.e. TPN) IV line! You need to use a separate line.

Medications in Nutrition IV Line

Cathy Parkes

Do NOT administer any medications through a patient's parenteral nutrition (i.e. TPN) IV line! You need to use a separate line.

Fat soluble vitamins are: Vitamin A, D, E, K.  HINT: "A fat deck of cards".

Fat-Soluble Vitamins

Cathy Parkes

Fat-soluble vitamins are: Vitamin A, D, E, K.

Fat-Soluble Vitamins

Cathy Parkes

Fat-soluble vitamins are: Vitamin A, D, E, K.

Best practices for patients with DYSPHAGIA: Sit patient in upright position (High-fowler's). Lightly stroke chin/throat to promote swallowing. Teach patient to tuck their chin towards their chest when swallowing. Thicken thin liquids.

Dysphagia Best Practices

Cathy Parkes

Best practices for patients with DYSPHAGIA

Dysphagia Best Practices

Cathy Parkes

Best practices for patients with DYSPHAGIA

Vitamin C and Iron

Vitamin C and Iron

Cathy Parkes

Vitamin C increases the absorption of iron. If your patient is taking an iron supplement, be sure they eat foods rich in Vitamin C! Examples: citrus fruit or juices, tomatoes,...

Vitamin C and Iron

Cathy Parkes

Vitamin C increases the absorption of iron. If your patient is taking an iron supplement, be sure they eat foods rich in Vitamin C! Examples: citrus fruit or juices, tomatoes,...

Cholesterol Intake

Cholesterol Intake

Cathy Parkes

Cholesterol intake should be limited to 200-300 grams/day to prevent heart disease.

Cholesterol Intake

Cathy Parkes

Cholesterol intake should be limited to 200-300 grams/day to prevent heart disease.

B-Complex Vitamin Deficiencies

B-Complex Vitamin Deficiencies

Cathy Parkes

Important conditions caused by B-complex vitamin deficiencies: Deficiency of Thiamin (B1) = Beriberi Deficiency of Riboflavin (B2) = Cheilosis, Glossitis Deficiency of Folate (B9) = Neural tube defects (in utero)...

B-Complex Vitamin Deficiencies

Cathy Parkes

Important conditions caused by B-complex vitamin deficiencies: Deficiency of Thiamin (B1) = Beriberi Deficiency of Riboflavin (B2) = Cheilosis, Glossitis Deficiency of Folate (B9) = Neural tube defects (in utero)...

Phosphorus and Calcium Nutrition

Phosphorus and Calcium Nutrition

Cathy Parkes

There is an INVERSE relationship between Phosphorus and Calcium. If calcium is high, phosphorus is low. If calcium is low, phosphorus is high.

Phosphorus and Calcium Nutrition

Cathy Parkes

There is an INVERSE relationship between Phosphorus and Calcium. If calcium is high, phosphorus is low. If calcium is low, phosphorus is high.

Unavailable Parenteral Nutrition

Unavailable Parenteral Nutrition

Cathy Parkes

If your patient's next parenteral nutrition (i.e. TPN) line is unavailable, administer 10-20% dextrose in water until it arrives!

Unavailable Parenteral Nutrition

Cathy Parkes

If your patient's next parenteral nutrition (i.e. TPN) line is unavailable, administer 10-20% dextrose in water until it arrives!

Dumping Syndrome Nutrition

Dumping Syndrome Nutrition

Cathy Parkes

Nutrition recommendations to prevent DUMPING syndrome: Consume small frequent meals. Do not drink liquids with meals. Include protein and fat at each meal. Avoid dairy products and concentrated sugar.

Dumping Syndrome Nutrition

Cathy Parkes

Nutrition recommendations to prevent DUMPING syndrome: Consume small frequent meals. Do not drink liquids with meals. Include protein and fat at each meal. Avoid dairy products and concentrated sugar.

Diverticulitis Nutrition

Diverticulitis Nutrition

Cathy Parkes

Patients with Diverticulitis should avoid seeds and husks. Avoid: popcorn, tomatoes, berries.

Diverticulitis Nutrition

Cathy Parkes

Patients with Diverticulitis should avoid seeds and husks. Avoid: popcorn, tomatoes, berries.

Cholecystitis Nutrition

Cholecystitis Nutrition

Cathy Parkes

Patients with cholecystitis should consume a LOW FAT diet.

Cholecystitis Nutrition

Cathy Parkes

Patients with cholecystitis should consume a LOW FAT diet.

Chronic Kidney Disease

Chronic Kidney Disease

Cathy Parkes

Patients with Chronic Kidney Disease (CKD) should LIMIT intake of phosphorus, potassium, and sodium.

Chronic Kidney Disease

Cathy Parkes

Patients with Chronic Kidney Disease (CKD) should LIMIT intake of phosphorus, potassium, and sodium.

Hypoglycemia

Hypoglycemia

Cathy Parkes

If your patient has hypoglycemia (blood glucose level under 70 mg/dL), provide a 10-20g carbohydrate. This could be a 4 oz juice or regular soda.

Hypoglycemia

Cathy Parkes

If your patient has hypoglycemia (blood glucose level under 70 mg/dL), provide a 10-20g carbohydrate. This could be a 4 oz juice or regular soda.

Hyperkolemia & Hypokolemia

Hyperkolemia & Hypokolemia

Cathy Parkes

The MOST important side effect to know for BOTH hyperkalemia and hypokalemia is DYSRHYTHMIAS.

Hyperkolemia & Hypokolemia

Cathy Parkes

The MOST important side effect to know for BOTH hyperkalemia and hypokalemia is DYSRHYTHMIAS.

Chloride Range

Chloride: Expected Range

Cathy Parkes

Chloride (Cl) expected range: 98 - 106 mEq/L HINT: I like my hot tub chlorinated, with a temperature between 98-106 degrees.

Chloride: Expected Range

Cathy Parkes

Chloride (Cl) expected range: 98 - 106 mEq/L HINT: I like my hot tub chlorinated, with a temperature between 98-106 degrees.

Somogyi Phenomenon

Somogyi Phenomenon

Cathy Parkes

Somogyi phenomenon is MORNING hyperglycemia due to untreated OVERNIGHT hypoglycemia. To prevent Somogyi's phenomenon, provide a bedtime snack and insulin.

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Somogyi Phenomenon

Cathy Parkes

Somogyi phenomenon is MORNING hyperglycemia due to untreated OVERNIGHT hypoglycemia. To prevent Somogyi's phenomenon, provide a bedtime snack and insulin.

1 comment
Stomatitis

Stomatitis

Cathy Parkes

Stomatitis is inflammation of the mouth/lips. It is a common side effect of chemotherapy. If your patient has stomatitis, provide the following teaching: Do not use alcohol based mouthwash! Use...

Stomatitis

Cathy Parkes

Stomatitis is inflammation of the mouth/lips. It is a common side effect of chemotherapy. If your patient has stomatitis, provide the following teaching: Do not use alcohol based mouthwash! Use...

Oral Iron Supplements

Oral Iron Supplements

Cathy Parkes

Oral iron supplements can cause teeth staining!  Administer with a straw.

Oral Iron Supplements

Cathy Parkes

Oral iron supplements can cause teeth staining!  Administer with a straw.

BMI ranges to learn

BMI ranges to learn

Cathy Parkes

Know your BMI ranges: <18.5 = underweight, 18.5-24.9 = healthy, 25-29.9 = overweight, 30 or more = obese.

BMI ranges to learn

Cathy Parkes

Know your BMI ranges: <18.5 = underweight, 18.5-24.9 = healthy, 25-29.9 = overweight, 30 or more = obese.

Albumin and prealbumin

Albumin and prealbumin

Cathy Parkes

When evaluating a patient's nutritional status, be sure to check: albumin (normal range: 3.5-5) and prealbumin levels (normal range 15-36).

Albumin and prealbumin

Cathy Parkes

When evaluating a patient's nutritional status, be sure to check: albumin (normal range: 3.5-5) and prealbumin levels (normal range 15-36).