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LMU NURS 115 - Lesson Plan: Nutrition

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Taylor, C., Lillis, C. , Lemone, P., & Lynn, P. (2008). Fundamentals of nursing:The art and science of nursing care. (6th ed.). Philadelphia: Lippincott- 1 -Lincoln Memorial UniversityCaylor School of NursingNursing 115UNIT VII LESSON PLAN : Nutrition DATES & TIMES: See Class Schedule OBJECTIVES: Upon completion of the unit, the student will demonstrate mastery of the following objectives in the clinical/campus laboratory, in individual and group conferences and on written materials, the abilityto: 1. Define and use the key terms as listed in the assigned readings.2. Give examples of essential nutrients and explain why each is necessary.3. List the end products of carbohydrate, protein, and lipid metabolism.4. Outline the foundations of an adequate diet utilizing the food pyramid.5. Explain physiologic, sociocultural and psychological factors that influence nutritional habits/status throughout the lifespan.6. Give examples of the nutritional variables throughout the life span.7. Utilize therapeutic techniques of communication in assessing nutritional needs.8. Utilize the RAM nursing process to identify nutritional problems and develop a care plan.9. Explain the importance of diet counseling and teaching.10. Give examples of food modification in therapeutic diets.11. Describe the process of initiating and maintaining continuous and intermittent enteral feedings. 12. Explain the principles and purpose of total parenteral nutrition and peripheral parenteral nutrition.13. Correctly calculate dosage for the administration of medicationTOPICAL OUTLINE:I. Review of Nutrition A. Principles of Nutrition1. Energy balance2. Metabolic requirements3. Body weight standards4. Caloric requirementsB. Nutrients1. Macronutrientsa. Carbohydratesb. Fatsc. Proteins2. Micronutrientsa. Vitaminsi. water-soluble vitaminsii. fat-soluble vitaminsb. Minerals3/08- 2 -C. Foundations of an Adequate Diet1. Dietary Recommendations and Guidelines 2. Recommended Dietary Allowance3. MyPyramid Food Guide 4. Food LabelingII. Factors Affecting Nutritional Status A. Physiologic Factors1. Developmental Considerations2. Health status/medications B. Sociocultural and Psychological Factors1. Religion2. Economic3. Culture C. Compromised Processes of Nutrition 1. Decreased Food Intake 2. Increased Food IntakeIII. Utilizing the RAM Nursing Process of Clients with Nutritional Status A. Risk Factors B. Assessmenta. Nutritional Historyb. Physical & Psychosocial C. Nursing Diagnosisa. Imbalanced Nutrition: Less Than Body Requirementsb. Imbalanced Nutrition: More Than Body Requirementsc. Risk for Imbalanced Nutrition: More Than Body RequirementsD. Planning E. Nursing Interventionsa. Educationb. Stimulating Appetitec. Assisting with Eatingd. Special Dietse. Enteral Nutritioni. Short-Term Nutritional Support1. Nasogastric Tube2. Nasointestinal Tubeii. Long-Term Nutritional Support1. Percutaneous Endoscopic Gastrostomy2. Gastrostomy Tubef. Parenteral Nutritioni. Total Parental Nutrition (TPN)ii. Peripheral Parenteral Nutrition (PPN)F. Evaluation/Outcome3/08- 3 -REQUIRED READINGS:Taylor, C., Lillis, C. , Lemone, P., & Lynn, P. (2008). Fundamentals of nursing: The art and science of nursing care. (6th ed.). Philadelphia: Lippincott Williams & Wilkins. Ch. 42.Taylor, C., Lillis, C., & LeMone, P. (2008). Study guide to accompany fundamentals of nursing: The art and science of nursing care (6th ed.). Philadelphia: Lippincott Williams & Wilkins. Readings to coincide with above chapter.CLINICAL SKILLS:1. Obtain a diet history.2. Perform a nutritional assessment of assigned patient(s).3. Provide preparation, teaching, follow-up care appropriate for adults with ineffective responses to nutrition.4. Assess for psychosocial stimuli and/or behaviors that could affect nutrition.5. Provide care for an adult receiving TPN.6. Provide care for an adult receiving PPN.7. Provide care for an adult receiving enteral nutrition.3/08- 4 -CASE STUDYN/V AND DIARRHEAA 70 year old is admitted with N/V and diarrhea r/t to food poisoning. The physician orders D51/2 NS to infuse at 125 mL/hr.1) Include some important information that should be assessed during the patient history andphysical assessment? 2) Include 2 nursing diagnoses for this patient.3) Include 4 nursing interventions for this patient.4) The N/V continues and the patient is unable to eat or drink. The physician orders TPN tobe started at 80mL/hr.1) Include the reason for TPN.2) Include nursing implications for a patient with


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