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    Try This! Look Around You.: Directions: Cut Out 10 Food Labels With Nutrition Facts

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    Christine Joy Molina
    _____________________________ Date: _____________________________ NUTRITION ASSESSMENT 1. Anthropometric Data: Height: ______cm Weight: ______kg BMI: ______kg/m2 2. Dietary Intake: Appetite: Good Fair Poor Food Intake: Adequate Inadequate Consistency: Regular Liquid Pureed 3. Nutrient Intake: Energy: Adequate Inadequate Protein: Adequate Inadequate 4. Physical Findings: Oral Health: Good Fair Poor Dentures: Yes No Swallowing: Normal Difficulty 5. Laboratory Data: Hemoglobin: ______g/

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    Try This! Look Around You.: Directions: Cut Out 10 Food Labels With Nutrition Facts

    Uploaded by

    Christine Joy Molina
    187 views12 pages
    _____________________________ Date: _____________________________ NUTRITION ASSESSMENT 1. Anthropometric Data: Height: ______cm Weight: ______kg BMI: ______kg/m2 2. Dietary Intake: Appetite: Good Fair Poor Food Intake: Adequate Inadequate Consistency: Regular Liquid Pureed 3. Nutrient Intake: Energy: Adequate Inadequate Protein: Adequate Inadequate 4. Physical Findings: Oral Health: Good Fair Poor Dentures: Yes No Swallowing: Normal Difficulty 5. Laboratory Data: Hemoglobin: ______g/

    Original Title

    NCM-105-ACTIVITIES-4-5-WORDS

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    _____________________________ Date: _____________________________ NUTRITION ASSESSMENT 1. Anthropometric Data: Height: ______cm Weight: ______kg BMI: ______kg/m2 2. Dietary Intake: Appetite: Good Fair Poor Food Intake: Adequate Inadequate Consistency: Regular Liquid Pureed 3. Nutrient Intake: Energy: Adequate Inadequate Protein: Adequate Inadequate 4. Physical Findings: Oral Health: Good Fair Poor Dentures: Yes No Swallowing: Normal Difficulty 5. Laboratory Data: Hemoglobin: ______g/

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    187 views12 pages

    Try This! Look Around You.: Directions: Cut Out 10 Food Labels With Nutrition Facts

    Uploaded by

    Christine Joy Molina
    _____________________________ Date: _____________________________ NUTRITION ASSESSMENT 1. Anthropometric Data: Height: ______cm Weight: ______kg BMI: ______kg/m2 2. Dietary Intake: Appetite: Good Fair Poor Food Intake: Adequate Inadequate Consistency: Regular Liquid Pureed 3. Nutrient Intake: Energy: Adequate Inadequate Protein: Adequate Inadequate 4. Physical Findings: Oral Health: Good Fair Poor Dentures: Yes No Swallowing: Normal Difficulty 5. Laboratory Data: Hemoglobin: ______g/

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 12

    Nutrition Tools, Standards and Guidelines Nutrient Recommendations

    Lesson 04

    Try this! Look around you.


    Directions: Cut out 10 Food Labels with Nutrition Facts.
    1.Look for 10 Food labels with nutrition fact.
    2.Cut out the nutrition labels and nutrition facts then glue/paste in an Answer key sheet provided.
    3. Discuss as one or as a whole of your output.
    a.What can you say or explain briefly about your output according to the Nutrition Tools,
    Standards and Guidelines Nutrient Recommendations of the whole 10 cuts out nutrient label
    products?.
    b.Does the Nutrition label and nutrition facts are sufficient in their recommended nutrients labels
    in the products. If Yes pls specify. If No why?.
    3.Conclusion.
    Answer Key Sheet
    Name:___________________________________ Score:________
    Course/Year:_______________________________ Date:_________
    __________________________________________________________________________

    Think ahead!
    Directions: Search for the following tools of Nutrition. Draw and illustrate in a clear and clean
    long bondpaper of the following:
    1.Filipino Food Guide:
    1.a.Food Pyramid for Adult.
    1.b.Activity Guide(Physical activities).
    1.c.Plate Model (Pinggang Pinoy).
    1.d.Nutritional Guidelines for Filipinos (10 Kumainments-Sigla at Lakas ng Buhay).
    2.Your Guide to Good Nutrition.
    3. The United States Department of Agriculture (USDA) of Food Pyramid (My pyramid).
    2.Make a Reflection paper about the following topics by consolidating as one thought.(50
    words).
    __________________________________________________________________________

    See if you can do this!

    Directions: Identify and write the correct answer on the questions below.
    _______________________1. This is intended to give information about the specific food
    packaged.
    _______________________2. A plan that ensure adequate dietary adequacy that is easy to
    follow.
    _______________________3. Is designed to help people eat healthy and live active lifestyle that
    reduce weight-related diseases.
    _______________________4.It was revised and emphasize that the standards are in terms of
    nutrients, and not foods or diets.
    _______________________5.It suggests a daily recommended food guide to use an amount and
    the number of servings in each group to provide the variety of nutrients needed by the body.
    _______________________6. A general term for a set of reference values used to plan and
    assess nutrient intakes of healthy people.
    _______________________7. A handbook of a table of food values computed at 100 grams
    edible portion.
    _______________________8. A grouping of common food that has practically the same amount
    of proteins, carbohydrates, fats and calories.
    _______________________9. The Consumer Act of the Philippines.
    _______________________10. A Food, Drugs and Cosmetics Act of the Philippines.

    Godspeed
    ___________________________________END___________________________________

    Nutrition Care Process (ADIME Process)


    Lesson 05
    __________________________________________________________

    Try this!
    Directions: Answer all the necessary information needed in the column below. Use your own
    profile such as your health, medication used/taken, personal, and diet history.
    Type of History & Information: Remarks:
    Significant Information
    Health History:
    a.Current health problem(s)
    b.Past health problems
    c.Family health history
    d.Previous surgeries
    Medication History:
    a.Prescription Medications
    b.Over-the-counter
    medications
    c.Herbal & Dietary
    supplements
    Personal History:
    a.Age
    b.Gender
    c.Height
    d.Weight
    e.Cultural/ethnic identity
    f.Occupation
    g.Role in family
    h.Educational, Motivational,
    & Economic state
    Diet History:
    a.Food intake
    b.Eating habits and patterns
    c.Lifestyle patterns

    2.What can you say or Discuss about your historical and nutrition assessment results. (Reaction
    paper).

    Answer Key Sheet


    Name:___________________________________ Score:________
    Course/Year:_______________________________ Date:_________
    Think ahead!
    Directions: Research on the process of the Nutrition Care using ADIME-ADA Model.
    1.Draw in a clean and clear long bond paper the NCP ADIME-ADA Model.

    2.Discuss briefly the concept.


    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________
    _______.
    See if you can do this!

    Nutrition Care Process.


    Direction: Interview at least 1 (One) Client either from your family, friends, love ones, etc.,
    with specific illness or disease/s and fill up the Nutrition Assessment Forms for NPC.
    1.Apply Nutrition Care Process following the checklist and Nutritional Assessment Forms
    *See appendices for the Forms. If no input/data; indicate “NONE/N/A”.
    2.Conclusion and Recommendation.
    *You may use the previous or past data in terms of Laboratory results.
    Answer Key Sheet
    Name:______________________________________ Score:________
    Course/Year:_______________________________ Date:_________

    Godspeed…
    ___________________________________END___________________________________
    NUTRITIONAL ASSESSMENT FORM:
    I. PATIENT INFORMATION:

    Patient’s Name (Last, First, Middle):_____________________________ Date:__________________

    Age:_________________ Sex: F ⎕ M ⎕ Status:_______________________

    Address:_______________________________________________________________________________

    Religion:______________________________ Occupation:__________________________

    Height:_______ Actual Weight:______BMI:_____Underweight⎕ Overweight⎕ Obese⎕ DBW:________

    Food Preferences:________________________________________________________________________

    Attending Physician:___________________________________ Medical Diagnosis:__________________

    Diet Rx:________________________________________________________________________________

    I. PHYSICAL DATA:

    Weight Change: None⎕ ≥ 10% of usual weight ⎕ ≤ 10% of usual weight ⎕


    Food Intake/Appetite: Excellent ⎕ Good ⎕ Fair ⎕ Poor ⎕
    Bowel Movement: Regular ⎕ Irregular ⎕
    Gastro symptoms in the last 2 weeks: No change⎕ Nausea,Vomiting⎕ Anorexia,Severe Diarrhea ⎕
    Physical activity prior to admission: Bedridden ⎕ Sedentary ⎕ Light ⎕ Moderate ⎕ Active ⎕

    II. PERTINENT LABORATORY DATA:

    Albumin:____________ FBS:__________ Triglycerides:___________ SGPT-ALT:__________


    SGOT-ALT:__________ Na:___________ Creatinine:_____________ BUN:_____________
    Uric Acid:____________ K:___________ Ionized Ca:____________ Phosphorus:___________
    Cholesterol:___________ Others:________________________________________________________

    III. MEDICAL NUTRTION

    TER: ____________Kcal CHO: _________gm CHON: _________gm Fats: ________gm


    Other Restrictions: ______________________________________________________________________
    IV. PLANS/RECOMMENDATIONS:
    _____________________________________________________________________________________________________________________
    _____________________________________________________________________________________________________________________
    _____________________________________________________________________________________________________________________
    _________________________________________________________________________________________________________

    Assessed by: __________________________________________

    Name of Dietitian over Signature

    Date : _____________________________________________
    CLINICAL NUTRITION SERVICE NDSC Form No. 9
    NUTRITION SCREENING & ASSESSMENT FORM
    Name: Room No: Age:______ Sex:____ File No:___________
    Diagnosis:
    SCREENING CRITERIA FOR POTENTIAL NUTRITIONAL RISK (check appropriate box)
    Food Intake Burns Chronic Pain
    Weigth Loss Sepsis Old Age
    Physical Signs of malnutrition Multi Trauma Depression
    Radiation theraphy Peritonitis Dentures
    Expected Hospital Stay > 2weeks Fistulae Frequent diarrhea/vomitting
    Malabsorption Cancer Anorexia
    On tube feeding
    SUBJECTIVE DATA OBJECTIVE DATA

    Food Intake: ____ No change Heigth: ______(cm) Weight: ______(kg)


    ____ Mostly Liquids Usual Weight: ______kg. BMI
    BML:______
    : _________
    ____ Sub-Optimal Weight Change:___% over___ months/week
    ____ Starvation % IBW: ______
    ____ Poor intake prior to Significant Labs:
    admission Albumin_____ Total Lym Count ______
    Functional Capacity: ______ In bed HCT______ HGB _______
    ______ Ambulatory Others:_________________________________
    ______ Needs assistance ______________________________________
    ____________________________________
    Chewing / Swallowing Difficulties: ________ Medications : ________________________
    Constipation: ______ Diarrhea:________ ___________________________________
    Food Allergies:_____________________ ___________________________________
    Present Diet Px : __________________

    SCORING OF NUTRITIONAL RISK RELATED RISK FACTORS


    Screening criteria for potential nutritional risk Mechanical / Digostive
    Digestive problem(1pt)
    Problem (1)
    one check or more ( 1-2 points) Depressed Albumin (1point )
    <85%or > 130 % Ideal Body Weight (1 point) Significant Lab Result (1 point)
    Unintentional Weigth Loss _____% over ____ Other:________________________
    months or weeks ( 2 points ) Total Points : __________________
    A nutrition risk factor with the following total score indicates:
    Low risk 2-3 Moderate > 3 High risk
    DIETITIAN’S PROGRESS NOTES
    Nutritional Status: Normal Moderate Severe Malnutrition
    Name of patient: Malnutrition
    DIETITIAN'S RECOMMENDATION
    _________________________________________________________________
    Shift diet to _____________________________ Monitor Caloric Intake
    Nutrition Education Total Caloric Reqt._____________________
    DATE/TIME P-problem E-Etiology S-Signs and Symptoms
    Request for Laboratory Data Total Protein Reqt._____________________
    PROGRESS NOTES RECOMMENDATION
    Other:________________________________________________________
    _______________________________________________________
    Name of Dietitian / Signature Date :_____________
    License Number :________________
    .

    _______________________________________
    Name of Dietitian / Signature / PRC License No.

    SAMPLE MENU
    (24 Hours Food Recall-Food Intake)
    MEALS QUANTITY MENU ITEM
    BREAKFAST
    AM SNACK

    LUNCH

    PM SNACK

    DINNER

    BEDTIME
    SNACK

    Note: Additional SALT for cooking per day is ______ tsp ONLY

    Prepared By: _____________________________ RND


    License #: _______________________________
    Source:Zamboanga City Medical center
    Nutrition and Dietetics ServicesZamboanga City, 2016

    Food Plan/Menu pattern:

    Breakfast: A,M. Snacks Lunch: A,M. Snacks Dinner: Bedtime


    (Optional)
    Fruits Rice Soup Rice Soup Rice
    Meat Meat Meat Meat Meat Meat
    Vegetables Vegetables Vegetables Vegetables Vegetables Vegetables
    Rice/Cereals Beverages Rice Beverages Rice Beverages
    Beverages Fats Fruits Fats Fruits Fats
    Fats Sugar Beverages Sugar Beverages Sugar
    Sugars Fats Fats
    Sugar Sugar

    Note: This serve as a guide in writing Sample Menu.

    PREPARED BY: ASST. PROF. NARHUDA H. UNGA

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