CONTENTS

• Nutrition Care Process
  1. Nutrition Screening
  2. Nutrition Assessment
     • Anthropometry
       1. Height
       2. Height in bedridden patients
       3. Weight
          • Ideal body weight (IBW)
          • Usual body weight (UBW)
          • Percentage weight loss
          • Adjusted body weight (ABW)
          • Adjusted body weight for obese (ABW)
          • Weight used to calculate Calorie requirements
          • Amputees: Ideal Body Weight
          • Paraplegics and Quadriplegics
          • Guidelines for estimating fluid weight (kg) in CLD
       4. Body Mass Index (BMI)
       5. Body Fat Percentage
       6. Lean Body Mass
       7. Waist Circumference
       8. Waist-Hip ratio (WHR)
       9. Mid Upper Arm Circumference (MUAC)
     • Assessment of Malnutrition
     • Clinical Signs and Symptoms of Malnutrition
     • Co-morbidities (Disease & its relation to nutritional requirements Metabolic Stress)
  3. Nutrition Care Plan : Nutrition equations
     1. Caloric requirements
        • Harris – Benedict equations
        • Ireton-Jones equations
        • Miffin-St. Jeor Equation – Obese Adult
        • Schofield Equation
        • Curreri Formula – For Burns
        • Energy needs – Sickle cell anemia
        • Weight based energy calculations
        • Indirect Calorimetry
     2. Protein requirements
     3. Fat Requirements
     4. Fluid Requirements
        • During Illness
        • Serum Osmolality
        • Factors that alter fluid reuirements
        • Clinical symptoms of excess/deficit fluids
• Recommended Dietary Allowance (RDA)
• Guidelines for Enteral Nutrition
• Guidelines for Parenteral Nutrition
• Nutritional Guidelines for Ventilator Dependent patients
• Colostomy or Ileostomy diets
• Sources of nutrients
• Fatty acid content of oils
• Cholesterol content of foods
• Quick reference – Food & Drug Interaction
• Short Nutrition Formulary
• Facts and Formulas commonly used in Nutritional Therapeutics
  1. Calorie Value of Macronutrients
  2. Weight, Height and Liquid Conversion Factors
  3. Conversion Factors for Nutrients
  4. Major Mineral Content in various Compounds and Solutions
  5. Nutrient Descriptors
  6. Nutrition Monitoring: Assessing with Lab values
  7. Burning calories with daily activities