Study Guide for Fundamentals of Nursing The Art and Science of Nursing Care

f. Religion:

g.Economics:

9.Describe the following methods of collecting

dietary data.

a.Food diaries:

b.Diet history:

10.Describe how you would assess a patient

you are caring for at home for adequate

nourishment.

11.List three teaching strategies a nurse may use

to achieve compliance with diet instructions.

a.

b.

c.

12.Describe the following types of diets, noting

their nutritional value, and give an example

of the types of food provided in each.

a.Clear liquid diet:

b.Full liquid diet:

c. Soft diet:

13.Briefly describe the following types of enteral

feedings, noting their advantages and disad-

vantages.

a.Nasogastric feeding tube:

b.Nasointestinal feeding tube:

14.List five areas that need to be evaluated for a

patient at home who is receiving TPN.

a.

b.

c.

d.

e.

APPLYING YOUR KNOWLEDGE

CRITICAL THINKING QUESTIONS

1.Develop a nutritional assessment for the

following patients. What developmental

factors influence their nutritional needs?

a.An 18-month-old healthy infant

b.A 5-year-old who is extremely active

c.A 12-year-old who is 50 pounds overweight

d.A teenager who is concerned about body

image and borders on being anorexic

e.A middle-aged adult with high blood

pressure

f.A senior citizen who is anemic

2.Keep a diary of all the foods you eat in a week.

Does your diet follow the USDA’s dietary

guidelines for a healthy diet? Does your diet

include the recommended number of servings

of foods from the food pyramid? Is your diet

high or low in fat? Perform a nutritional nurs-

ing assessment of your dietary habits. Develop

a plan of care to improve your nutritional

intake, if necessary. What personal factors

might interfere with your making the

necessary changes? How might this self-

knowledge influence your nursing care?

REFLECTIVE PRACTICE USING CRITICAL

THINKING SKILLS

Use the following expanded scenario from

Chapter 36 in your textbook to answer the

questions below.

Scenario:William Johnston, a 42-year-old

executive, is newly diagnosed with high blood

pressure and high cholesterol. He confides

that his health has been the last thing on his

mind and that his health habits are less than

admirable. “I usually eat on the run, often fast

food, or big dinners with lots of alcohol. I can’t

240 UNIT VII PROMOTING HEALTHY PHYSIOLOGIC RESPONSES

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