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NR 228 Nutritional Assessment Final

Introduction

Nutrients are vital in the body’s growth, development, energy, and repair processes. Meeting the diverse nutritional requirements of different patient groups requires assessing their health literacy and understanding how they perceive their health. In this PowerPoint presentation, we will examine the dietary needs of residents in two nursing home facilities and develop comprehensive care plans to support their well-being.

Considering cultural diversity is crucial when planning nutritional care. In Jacksonville, FL, the population comprises 68.3% White, 14.2% Black/African American, 12.0% Asian, and 5.5% other races, while in Oswego, NY, it is predominantly White (98.9%). For our analysis, we will focus on two nursing home facilities: Sunrise Senior Living and Morningstar, catering to different age groups and offering various care services. Evaluating their menus, we find that while both meet basic nutritional needs, there is room for improvement in incorporating more fruits.

NR 228 Nutritional Assessment Final

Menu Analysis:

The menu offers nutritious options such as citrus glazed tilapia, turkey meatloaf, lemon herb chicken, and baked salmon on greens. However, there is a need for improvement as it lacks fruit options essential for a well-rounded diet.

Comparison of Menus:

Menu 1:

Breakfast: Texas French toast with syrup and sausage link, served with milk, coffee, or tea.

Lunch: Fried clams, steak fries with tartar sauce, coleslaw, dinner roll, and peaches and cream, accompanied by a beverage of choice.

Dinner: BBQ beef, creamy coleslaw, baked beans, orange creamsicle, and a beverage.

Menu 2:

Breakfast: Two wheat pancakes, one boiled egg, orange juice or coffee, and a fruit cup.

Lunch: Grilled chicken salad with Italian dressing (containing garbanzo beans, green pepper, carrots, beets, and apple) served with juice or water.

Dinner: Salmon, baked potato, asparagus, and a choice of juice, water, or milk (2% fat).

NR 228 Nutritional Assessment Final

Deficiencies:

Vitamin D: The first menu may lack sufficient vitamin D due to limited sun exposure and inadequate food sources. Vitamin D deficiency in older adults can lead to osteoporosis.

Vitamin B12: Deficiency in vitamin B12 may occur due to low production of intrinsic factors. This deficiency can result in neuropsychiatric symptoms.

Zinc: The menus do not mention specific sources of zinc, and its deficiency can affect wound healing, immune function, and the senses of smell and taste.

Other Alternative Choices for Older Adults:

Dairy: Include fat-free/low-fat yogurt, milk (fat-free/low-fat), soy milk, and reduced-fat/low-fat cheese.

Vegetables: Add cabbage, cucumbers, zucchini, green beans, and cauliflower to increase nutrient variety.

Non-dairy: Offer options like lentil soup, tofu, calcium-fortified juices, and bean burritos.

Berries: Incorporate berries, such as strawberries, blueberries, or raspberries, which are rich in antioxidants and beneficial for overall health.

NR 228 Nutritional Assessment Final

Barriers to Consider:

  • Food Cost: Affordability of nutritious options.
  • Accessibility to Foods: Availability of fresh and healthy foods in the area.
  • Physical Limitations: Any physical challenges that may affect meal preparation or eating.
  • Low Motivation to Change Diet Habits: Encouraging older adults to adopt healthier food choices.
  • Lack of Transportation: Difficulty in accessing grocery stores or markets.
  • Negative Environmental Influences: Surroundings that promote unhealthy food choices.

Summary:

Proper nutrition and exercise are crucial in maintaining good health, regardless of age. As individuals age, adequate nutrition becomes even more significant as it helps prevent diseases and certain types of cancer. A balanced diet that includes sufficient amounts of protein, healthy fats, carbohydrates, and appropriate vitamin supplementation can significantly reduce the risk of health issues among older adults.

By accurately addressing the unique nutritional needs of older adult clients, we can contribute to prolonging their overall health and functional abilities. Providing tailored nutrition plans that meet their specific requirements can support healthy aging and enhance their quality of life.

References

Buckinx, F., Reginster, J. Y., Morelle, A., Paquot, N., Labeye, N., Locquet, M., Adam, S., & Bruyère, O. (2017). Influence of environmental factors on food intake among nursing home residents: a survey combined with a video approach. Clinical interventions in aging, 12, 1055–1064. https://doi.org/10.2147/CIA.S135937

Baugreet, S., Hamill, R.M., Kerry, J.P. & McCarthy, S.N. (2017). Mitigation Nutrition and Health Deficiencies in Older Adults: A Role for food innovation? Journal

Of Food Science, Vol 82(4), doi: 10.1111/1750-3841.13674 Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional foundations and clinical applications: A nursing approach (7th ed.). Elsevier.

MyPlate. (2020). Healthy Eating as we age. Retrieved from:

https://www.choosemyplate.gov/browse-by-audience/view-all-audiences/adults/older-adults

Petroka, K., Campbell-Bussiere, R., Dychtwald, D. K., & Milliron, B.-J. (2017). Barriers and facilitators to healthy eating and disease self-management among older adults residing in subsidized housing. Nutrition and Health, 23(3), 167–175.

https://doi.org/10.1177/0260106017722724

United States Census (2020). QuickFacts Oswego County, New York. Retrieved from:

https://www.census.gov/quickfacts/fact/table/oswegocountynewyork/PST045219

United States Food & Drug Administration. (2017). Tips for Older Dietary Supplement Users. Retrieved from:

https://www.fda.gov/food/information-consumers-using-dietary-supplements/tips-older-dietary-supplement-users

United States Zip Code. (2020). Zip Code 32256. Retrieved from: https://www.unitedstateszipcodes.org/32256/

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