DFN 347 INTRODUCTION TO DIET THERAPY

Nutrition Screening Assignment

Please refer to Chapter 7 in the textbook to complete this assignment.  Additional, creditable references that may help you can be found in Appendix A, Chapter 7 under Chapter References and Resources.  This assignment should be type written and handed in at 10am on the above specified date.  Please provide a reference page.

1. What anthropometric measurements are used in nutrition screening?  A good standard for evaluating body weight should include? (5 points)
2. Using height and weight, we can determine ideal body weight (IBW).  What is ideal body weight and how is it calculated? (8 points)
3. Percent weight change indicates what portion of the body weight has changed over a certain amount of time.  How do you calculate percent weight change? (5 points)
4. Kayla is 5’1” tall and has a medium frame.  What if her ideal body weight?  Kayla currently weighs 90 pounds.  What is her percent ideal body weight?  Kayla’s usual body weight (UBW) is 115 pounds.  What is her percent UBW? (8 points)
5. Body Mass Index (BMI) is a measure of body fat calculated from a person’s height and weight.  Santino weighs 250 pounds and is 6’1” tall.  What would be his risk category based on his BMI?  He weighed 220 pounds when he was admitted to the long-term care facility.  What is his percent weight change?   What should his desirable body fat percentage be? (6 points)
6. In a nutrition screen, certain diagnoses or conditions may indicate the need for a nutrition assessment.  List three nutrition-related clinical medical factors and the reason for additional nutrition assessment. (18 points)
7. Diet history is an important part of nutrition screening.  Describe the four ways to obtain this information and give an example of a situation in which you would use each one. (20 points)
8. You have just conducted a nutrition screening on Estelle.  This is the information that you have gathered so far: 
   1. CBW 152 pounds
   1. 5’1” with a medium frame
   1. BMI 28.7
   1. She is 88 years old
   1. She has Alzheimer’s disease
   1. Top and bottom partial denture (which she doesn’t wear)

Given the above, as a CDM, what steps would you take to ensure that she meets her nutritional needs?  Discuss an interview, meal observation, current food intake and food texture and consistency. (20 points)

• What are Estelle’s daily protein and fluid requirements? (10 points)