| A | B |
|---|
| Nursing Diagnosis | A statement about the health of a client based on information gathered during the nursing assessment. |
| Medical Nutrition Therapy (MNT) | This is a specific nutrition service and procedure used to treat an illness, injury, or condition. |
| Kinesiotherapist | A health care professional who treats the effects of disease, injury, and congenital disorders through scientifically based exercise principles. |
| Nursing Process | This includes the steps of assessment, diagnosis, planning, implementation, and evaluation. |
| Enteral | A mode of feeding that uses the GI tract through oral or tube route. |
| Parenteral | A mode of feeding that does not us the GI tract but instead provides nutrition support by intravenous delivery of nutrient solutions. |
| Nutrition Care Process | A systematic problem-solving method that dietetics professionals use to critically think and make decisions to address nutrition-related problems. |
| Liver Enzymes | Evaluate liver function. |
| Plasma Proteins | serum albumin and prealbumin |
| Blood Urea Nitrogen (BUN) and Serum Electrolytes | Evaluate renal function |
| Complete Blood Count (CBC) | evaluate for anemia |
| Fasting glucose | evaluate for high or low blood glucose levels |
| Total lymphcyte Count | evaluate immune function |
| Creatinine height index | evaluate protein tissue breakdown |
| House Diets | Clear liquid, Full liquid, Mechanical soft and Regular |
| Peripheral vein feeding | Uses various solutions of dextrose, amino acids, vitamins, minerals, and lipids. |
| Total Parenteral Nutrition (TPN) | Feeding given through a central line involves a surgical procedure in which a catheter is inserted into the large subclavian vein for easy access. |
| The 3 modifications components of the normal diet. | Energy, Nutrients and Texture. |
| These 4 areas are required to meet personal adaptation. | Personal needs, disease, nutrition therapy and food plan |
| Registered Dietician (RD) | Food and nutrition expert who has met minimal academic and professional requirements. |
