Nutritional Imbalance
Content
ASSESSMENT
DIAGNOSIS
PLANNING
INTRVENTION
RATIONALE
EVALUATION
Subjective: ” wala akong ganang kumain’
Nutritional imbalance less tan body requirements related to lack of appetite
Objective: > limited movements > weak in appearance > conscious and coherent > afebrile with a 0 temperature of 36.9 C > has a weight of 46kgs.
After 1-2 hours of Nursing interventions, the client will understand and verbalize the importance of proper nutrition.
Assess general health status. > assess for eating habits, including food preferences. > Assess weight, age and body weight. >Assess and record vital signs. Tx: >encourage verbalization of feelings and concerns > assisted in patients needs
To note for other conditions that affects health, or those that affect why the patient don’t like to eat. > To determine the content of meal which would identify the patient’s intake of food is nutritious. > provides comparative baseline. > provides a baseline data > To reveal changes that should be made in a client’s dietary intake. > to know the perception of the patient on the problem, and thus promotes patient interaction. > can decrease fatigability, so that the patient can conserve energy.
Goal met if the patient will understand and verbalize the importance of proper nutrition. Goal is unmet, if the patient cannot understand and verbalize importance of proper nutrition.
DIAGNOSIS
PLANNING
INTRVENTION
RATIONALE
EVALUATION
Subjective: ” wala akong ganang kumain’
Nutritional imbalance less tan body requirements related to lack of appetite
Objective: > limited movements > weak in appearance > conscious and coherent > afebrile with a 0 temperature of 36.9 C > has a weight of 46kgs.
After 1-2 hours of Nursing interventions, the client will understand and verbalize the importance of proper nutrition.
Assess general health status. > assess for eating habits, including food preferences. > Assess weight, age and body weight. >Assess and record vital signs. Tx: >encourage verbalization of feelings and concerns > assisted in patients needs
To note for other conditions that affects health, or those that affect why the patient don’t like to eat. > To determine the content of meal which would identify the patient’s intake of food is nutritious. > provides comparative baseline. > provides a baseline data > To reveal changes that should be made in a client’s dietary intake. > to know the perception of the patient on the problem, and thus promotes patient interaction. > can decrease fatigability, so that the patient can conserve energy.
Goal met if the patient will understand and verbalize the importance of proper nutrition. Goal is unmet, if the patient cannot understand and verbalize importance of proper nutrition.
