Nursing Care Plan For Imbalanced Nutrition Less Than Body Req Ncp

Student Nurses’ Community

NURSING CARE PLAN ─ Imbalanced Nutrition (Less than body requirement) ASSESSMENT

SUBJECTIVE: Patient verbalizes “I always feel weak and tired”

OBJECTIVE: Weight loss Poor muscle tone

Vital signs: t- 37 C P- 59 bpm Rr – 17 br/min BP 90/60 mmHg

DIAGNOSIS

INFERENCE

Imbalanced Nutrition Less than Body Requirements Related To Inability to ingest or digest food or to absorb nutrients because of biologic, psychologic, or economic factors

Biologic, psychologic, economic factors ↓ Impair a person’s ability to ingest or digest food/ absorb nutrients ↓ Imbalanced Nutrition (less than body requirements)

PLANNING

After 2 weeks of nursing intervention, the patient will be able to:  Verbalize and demonstrate selection of foods or meals that will achieve a cessation of weight loss.  Have weight within 10% of ideal body weight.

INTERVENTION S

Independent:  Document actual weight using weighing scale; do not estimate

RATIONALE

 Patients may be unaware of their actual weight or weight loss due to estimating weight  Patient's perception of actual intake may differ.

 Obtain nutritional history; include family,  With proper significant assessment you others, or may be able to caregiver in plan appropriate assessment. interventions (i.e., patients  Determine with dentation etiologic problems may factors for require referral to reduced a dentist) nutritional intake  Many psychological,  Monitor or

EVALUATION

After 2 weeks of nursing intervention, goal met. Patient was able to verbalize understanding and demonstrate selection of meals that help in achieving cessation of weight loss; and gained at least 10% of ideal body weight.

Student Nurses’ Community

Electrolyte imbalance

explore attitudes toward eating and food.  Encourage patient participation in recording food intake using a daily log.  Monitor patient daily or weekly  Provide companionshi p during mealtime.

psychosocial, and cultural factors determine the type, amount, and appropriateness of food consumed.  Determination of type, amount, and pattern of food or fluid intake as facilitated by accurate documentation by patient or caregiver as the intake occurs; memory is insufficient.

 Build up and persuade a  During pleasing aggressive milieu for nutritional meals. Dish support, patient up foods in can gain up to well0.5 lbs per day. ventilated, pleasing  Attention to the environment, social aspects of with unhurried eating is ambiance,

Student Nurses’ Community

friendly company. 

Give frequent mouth care, noting secretion precautions. Prevent us of alcoholcontaining mouthwashes

 Encourage exercise as indicated Collaborative

important in both the hospital and home setting.  Pleasing milieu helps in lowering stress and is more favorable to eating. It also encourages socialization and maximizes patient comfort when eating difficulty cause discomfiture.

 Lowers discomfort  Ask dietician related with for further nausea or evaluation vomiting, oral and lesions, mucosal suggestions dryness, and regarding food halitosis. Clean partialities mouth may and nutritional improve appetite assistance.  Metabolism and utilization of nutrients are enhanced by activity.

Student Nurses’ Community

 Dieticians have a broader knowledge of the nutritional value of foods and may be useful in evaluating specific ethnic or cultural foods.