Learning Learning content Time allotted Strategy/Methodology Resources Evaluation

Objective
The child will be These children are
able to verbalize required to eat a variety of 20 minutes Discussion will be used Visual aids will The child was
the importance of foods from each food are allotted to deliver this health be used for the able to verbalize
proper nutrition group to ensure optimal for the entire teaching. deeper the defintion of
intake of all vitamins and health understanding of proper nutrition
minerals teaching of the client and the and its
the client and clients significant importance
Attaining optimal the clients others as well as YES__NO__
nutrition involves eating significant pictures of the
three meals a day and two other nutrional plate.
nutritious snacks, as well
as limiting the intake of
high sugar and high fat
foods. Consuming
generous amounts of
fruits, vegetables, lean
meats and low fat dairy
products, including three
servings of milk, cheese
or yoghurt to meet their
calcium requirement, can
also prevent many
medical problems. This
includes becoming
overweight, developing
weak bones, and
developing diabetes.

Adequate nutrition of
school aged children will
also ensure they grow to
 their full potential, and
provide the stepping
stones to a healthy life.

Nutritional Plate:

Make most of your

meal vegetables and
fruits – ½ of your plate:
Aim for color and variety,
and remember that The client is
The client will be potatoes don’t count as able to identify
able to identify the vegetables on the Healthy the foods
foods consisted in Eating Plate because of consisted in the
the nutritional plate their negative impact on nutritional plate
as evidenced by by blood sugar. as evidenced by
drawing her own drawing her own
nutrional plate and Go for whole grains – ¼ nutrional plate
properly labeled. of your plate: Whole and and properly
intact grains—whole labeled.
wheat, barley, wheat
berries, quinoa, oats, YES__NO__
brown rice, and foods
made with them, such as
whole wheat pasta—have
a milder effect on blood
sugar and insulin than
white bread, white rice,
and other refined grains.

Protein power – ¼ of
your plate: Fish, chicken,
beans, and nuts are all
healthy,
versatile protein sources—
they can be mixed into
salads, and pair well with
vegetables on a plate.
Limit red meat, and avoid
processed meats such as
bacon and sausage.

Healthy plant oils – in

moderation:
Choose healthy vegetable
oils like olive, canola, soy,
corn, sunflower, peanut,
and others, and avoid
partially hydrogenated
oils, which contain
unhealthy trans fats.
Remember that low-fat
does not mean “healthy”

Drink water or tea:

Skip sugary drinks, limit
milk and dairy products to
one to two servings per
day, and limit juice to a
small glass per day.

Poor performance. Meal

skippers don’t perform as
well. They accomplish
 less work, are physically
less steady, and are slower
at making decisions.

1. Brain drain. The brain’s

exclusive fuel, glucose, is
compromised within four
to six hours if you have
not eaten. That’s because
the glucose stored in the
liver as glycogen, runs out
during this time period.
2.
3. Food-bourne illnesses –
probably the biggest
reason of them all.
The child will be
Nobody likes getting food
able to verbalize
poisoning. It’s extremely
the 3 out of 4 The child is able
uncomfortable and can be
outcomes of to verbalize the
fatal, especially for elderly
skipping meals 3 out of 4
people and very young
outcomes of
children. A food safety
skipping meals
plan will outline ‘risky
foods’ and the precautions
YES__NO__
you should take when
preparing or storing them.
For example, keeping
meats between 1-4
degrees Celsius to prevent
bacteria growing.
4. Cross–contamination –
closely related to
 preventing food-bourne
The client will be illnesses, cross-
able to identify the contamination refers to
importance of the introduction of germs The client will
proper food to food. be able to
preparation identify the
5.
importance of
6. There are three major proper food
avenues: preparation
o Other foods – raw meat is YES__NO__
the biggest issue here.
Bacteria that has grown on
the surface of raw meat
can transfer itself to other
food products if you don’t
thoroughly wash your
utensils, chopping boards
and hands and use the
correct (coloured)
chopping board.
o Chemicals – this includes
anything, from the
cleaning chemical you use
on the floors, to the
pesticides used on fruit
and veg. Proper storage of
chemicals in your kitchen
is important, as is
carefully washing fruit
and veg before you use it.
o Humans – yes, us. Look
at your hands now. How
 many door handles have
you touched today? What
money has crossed your
palm since this morning?
Sneezed or coughed much
today? Scratched your
nose? We use our hands
for pretty much
everything in our day-to-
day lives and inevitably
pick up germs. It is
incredibly easy to spread
germs to food, especially
if you are sick or have
small scratches on your
hands where bacteria
love to hide.
3. Waste reduction–
understanding the correct
ways to store and prepare
foods will lead to less
waste. Have you ever
stored defrosting meat on
the shelf above that box of
fruit and vegetables, only
to find that the next
morning the fruit and
vegetables had to be
thrown out because they
were covered in meat
juice that had dripped
down onto them? Good
practice ensures you
won’t have to throw away
contaminated food that is
unsafe to use.
 Far Eastern University
Institute of Nursing
Nicanor Reyes Sr. Street 1000 Manila, Philippines
S.Y 2017-2018x

Patient’s Name: T.C

NURSING CARE PLAN

Cues Nursing Analysis Goals and Nursing Rationale Evaluation

Diagnosis Objectives Intervention
Many food
Subjective: Deficient habits, likes, and Goal: EFFECTIVE
knowledge in dislikes are NESS
The client stated proper established After 20 mins of
“Malinis po, nutrition and during school- nursing Were all the
walang dumi food age. Family, intervention, the interventions
wala pong preparation friends, and the client will be able done effective
langaw. Pati po media to gain new to the client?
pagkain ng (especially TV) knowledge
vegetables and influence their regarding proper ____ Yes
fruits.” food choices and nutrition and food ____No
eating habits. preparation.
“Hindi po kami
nagluluto, References: Objective: EFFICIENCY
minsan-minsan http://www.stanf
lang. madalas ordchildrens.org/ After 20 mins of Were the
po bumibili en/topic/default? nursing interventions
nalang po kami id=school-aged- intervention, the efficient to
sa carinderia.” child-nutrition-- client will be able achieve the
90-P02280 to verbalize her goal?
“Hindi naman new learnings
po ako regarding nutrition. ___ Yes ___No
nagugutom
agad, minsan po
nakakalimutan  Ask the  To assess the
ko kumain pag client client’s
nag-lalaro ako  After 5 regarding knowledge
ng toys ko” minutes of her idea regarding ADEQUACY
talking to about proper
Objective: the client, proper nutrition and Were all the
the child nutrition to have a equipment
 Client will be able basis on adequate to
appears to verbalize what idea conduct the
to be the should be plan of care?
uncertain importance enhanced
about her of proper and ___ Yes ___
answer nutrition improved. No
 Show the
client an
 To show the APPROPRIA
example of
 After 5 nutritional
client the TENESS
minutes of type of foods
plate and
health her meal and Were the
discuss the
teaching, plate should interventions
purpose of
the client consist of and techniques
the plate
will be able used
and the
to identify appropriate for
foods that
the foods the client’s
should be
consisted in age?
consisted
the in the
nutritional ___Yes ____
plate.
plate as No
evidenced
by drawing
her own
 nutrional
plate and
properly  To help the
labeled. client realize
 Explain to what might
 After 5 the client happen to he
minutes of the if she skip
health outcomes meals.
teaching, of skipping
the child meals
will be able
to verbalize
the 3 out of
4 outcomes
of skipping  To help the
meals client realize
 Teach the the pros and
 After 5 client cons of
minutes of about how buying foods
health to pros and outside and
teaching, cons of the the
the client type of advantages
will be able their food of preparing
to identify preparation their own
the . meals
importance
of proper
food
preparation