The Nutrition Care Process

ADIME FORMAT Nutrition Care Process - defined as the process of planning and meeting
the nutritional needs of a patient

A - assessment review medical records and conversations with family.

D - diagnosis: inadequate intake form enteral nutrition infusion related to need to concentrate
and advance enteral formula as evidence by comparison of nutrient intake with estimated
needs.
I - intervention - nutrition prescription: enteral or parenteral nutrition recommend changing
the composition of the enteral feeding to 2kcal/ml formula providing 960kcal/day with 42g
protein in a minimal volume.
Coordination of other health care during nutrition care discussed reordering phosphate
binders with medical team
M - monitor - tolerance to enteral feeding and fluids status: serum, phosphorus, magnesium
and potassium levels and ongoing need for potassium levels and ongoing need for
potassium levels and ongoing need for potassium supplementation
E - evaluation: comparison of intake to estimated needs.

Medical Nutrition Therapy - refers to the use of specific nutrition services to treat an illness,
injury or condition. It consists of two phases: nutrition assessment and nutrition therapy.

Nutrition Assessment - is the evaluation of nutritional status through measurement of foods

and nutrient intake and evaluation of nutrition-related indicateors such as anthropometric
measurements, physical findings and laboratory test results. It is a method of obtaining,
verifying, and interpreting data needed to identify nutrition related problems, theri causes
and significance.

Nutrition therapy - refers to interventions used in the treatment of a disorder or illness and
includes diet therapy, nutrition counselling and/or the use of specialized nutrition therapies
such as supplementation with nutritional or medical foods and nutritional support through
enteral or parenteral methods.

Health - is a state of complete physical, mental and social well-being and not merely the
absence of disease and infernity.

Illness - is a deviation of bodily functions form the normal or usual well-being and its
perception is both physiological and psychological.

Dietetics - is the combined science and art of regulating the planning, preparing and serving
of meals to individuals or groups under various conditions of health and disease according to
the principles of nutrition and management with due consideration for economic, social,
cultural and psychological factors.

Diet therapy - is the branch of dietetics that is concerned with the use of food for therapeutic
purposes
Dietitian - is the translation of nutritional principles for any individual or group in health or in
illness. She is a professional trained to be a nutrition expert. The current preferred title is
medical nutrition therapist.

Nutritionist-dietitian - is responsible for the nutritional care of individuals or groups.This can

include the application of the science and the art of human nutrition in helping people select
health or disease throughout the life cycle.

Principles of Diet Therapy

1. Simplification
2. Individualization
3. LIberalization

Routine Hospital Diets

1. Full Diet
2. Soft Diet
3. Liquid Diet
a. Clear Liquids
b. General Liquid
c. OTF or Osteorized/blenderized tube feeding

Group I. Diseases of the Accessory Organ

Liver Diabetes

TER = 1500 TER = 1500

C = 1500 x 60% C = 1500 x 60%
P = 1500 x 20% P = 1500 x 15%
F = 1500 x 20% F = 1500 x 25%

Group II. Diseases of the Heart

TER = 1500
C = 1500 x 60%
P = 1500 x 15%
F = 1500 x 25%

Group III. Diseases of the Kidney

TER = 1500
P = 40gms. X 4 = 160kcal
1500 - 160 = 1340
C = 1340 x 70% =
P = 1340 x 30% =