What Is The Nutrition Care Process

What is the Nutrition Care Process?
The Nutrition Care Process, also known as the NCP, as defined by the Academy of Nutrition
and Dietetics is… - “systematic approach to providing high-quality nutrition care.”
The nutrition care process (NCP) is a standardized framework of professional activities for
the provision of nutrition care established by the Academy of Nutrition and Dietetics
Association (AND knows as the Academy, formerly the American Dietetic Association
ADA). The NCP model has been embraced by nutrition and dietetics professional across
borders.
ADIME – Assessment, Diagnosis, Intervention, Monitoring, and Evaluation
ASSESSMENT
Generally, the nurse performs nutritional screen. During the assessment process, thoroughly
assess each patient and critically analyze findings to ensure that one make patient-centered
clinical decisions for safe nursing care.
NUTRITIONAL HISTORY - Close contact with patients and their families allows the nurse to
monitor their physical condition, food consumption, dietary preferences, weight changes, and
reaction to treatment.
ASSESSMENT OF NUTRITIONAL STATUS

Nutritional status or nutriture is the degree to which the individual’s psychological need for
nutrients is being met by the food the person eats. In attempting to affect eating patterns, the
nurse needs to understand the patients’ values, beliefs, and attitudes about food. Also assess
family traditions and rituals related to food, cultural values, and nutritional needs and determine
how these factors affect food purchase, preparation, and intake.
NUTRITIONAL HISTORY The nurse assesses the patient’s nutritional status by gathering
information about factors that usually influence nutrition. The nurse recognizes signs of poor
nutrition and takes step to initiate change. Close contact with patients and their families enables
the nurse to observe physical status, food intake, food preferences, weight changes and response
to therapy. In attempting to affect eating patterns, the nurse needs to understand the patients’
values, beliefs and attitudes about food. Also assess family traditions and rituals related to food,
cultural values, and nutritional needs and determine how these factors affect food purchase,
preparation and intake.
The following are the possible methods for collecting dietary data:
 Dietary Intake Data

- The data the client records every eaten food and beverage consumed during a set of
time (often one week period). This record is then analyzed for nutrient content. A
decrease in intake compared to the patient’s normal intake may indicate nutritional
risk.
 Nutrient Intake Analysis (NIA)

- A nutrient intake analysis is also referred to as nutrient intake record or calorie count,
depending on the information collected and the analysis done. It is a tool used in
various inpatient settings to identify nutritional inadequacies by monitoring intakes
before deficiencies develop. Information about actual intake is collected through
direct observation or an inventory of foods eaten based on observation of what
remains of on the individual’s tray or plate after meal. In many cases, photographs
taken by smart phones are useful in documenting amount of food consumed (La
Gesse, 2011). Tube feeding, either parenteral or enteral is also recorded.
 Food Diary or Record

- A detailed record of measured amounts (portion sizes) of all food intake that involves
an extensive interview by a nutritionist or dietitian. It also includes emotions and
reasons for eating. Three days, particularly two weekdays and one weekend day have
been found to be a representative time period for most people. This method is helpful
for persons desiring to lose weight and those with anorexia or bulimia.
 Food frequency Record

- This is a checklist that indicates how often general foods or specific foods are eaten.
Frequency may be categorized as times/day, times/week, times/month, or frequently,
seldom, never. This record is like the 24-hour food recall, provides information about
the types of food eaten but not quantities.
Selective Food Frequency Questionnaire for Inquiring about Cholesterol, Fat, Sodium, Iron or Sugar
Intake
Frequency of Food Used:

Record as times/week or day or N = Never or R=Rare
High or Moderate High in: Use of
CHOLESTEROL Eggs
Liver
Shellfish
Pork
SATURATED FAT Beef
Beef
Pork
Butter
Whole milk
SUGAR Cream
Pastries
Cookies
Coke
Soda
Pop
Candy
UNSATURATED FA Soft Margarine
Vegetable Oils
SODIUM Prepared Frozen Foods
Sausages or Franks
Snack Foods
Pretzel, Potato Chips
Salted Peanuts
Softened Water
Olives, Pickles
Smoked Fish, Canned Meat
IRON Iron Supplements
Dark green leafy vegetables
Enriched Cereals
Dried Beans
Meat, Fish, Poultry
Eggs

What Is The Nutrition Care Process

Uploaded by

Copyright:

Available Formats

What Is The Nutrition Care Process

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

What Is The Nutrition Care Process

Uploaded by

Copyright:

Available Formats

What is the Nutrition Care Process?

ADIME – Assessment, Diagnosis, Intervention, Monitoring, and Evaluation

ASSESSMENT OF NUTRITIONAL STATUS

 Dietary Intake Data

 Nutrient Intake Analysis (NIA)

 Food Diary or Record

 Food frequency Record

Frequency of Food Used:

You might also like