Reply for each discussion post:

First Discussion Post

• Explain the components of a nutritional assessment. What important subjective and objective assessment findings will assist a nurse in developing a nutritional plan?

Anthropometric, biochemical, clinical, and dietary (ABCD) is an abbreviation for the many components of a thorough nutritional examination. Tools used in anthropometry include height, weight, and BMI. Biochemical measurements, which might include lab tests, protein levels, prealbumin, and nitrogen balance, are diagnostic procedures frequently used to confirm a patient’s state of health. The comprehensive examination of the patient by doing a complete head-to-toe assessment is the clinical component. In order to perform the nutritional assessment, you will ask the patient questions about their normal eating routines (Schnur, 2022). Age, sex, a 24-hour diet recall or food diary, food preferences, cultural practices regarding diet, typical snack and meal timings, food allergies, special diets, and food shopping or preparation activities are all examples of subjective information to gather when conducting a nutritional assessment (Wisconsin College, n.d.). Through inspection, auscultation, and palpation, the nurse can get objective assessment data, which is information that is based on their personal observation. While conducting a physical examination, the nurse should take nutritional condition into account.

• Explain the importance of macronutrients in maintaining nutritional health. Describe the pathophysiology of one disorder that affects the normal metabolism of a macronutrient.

Micronutrients have an impact on how your body works, whereas macronutrients give your body energy. They can enable your body to function at its best when combined. One disorder that affects the normal metabolism of a macronutrient is type 1 diabetes. Diabetes lowers insulin levels, which affects metabolism. As a result, the body is prevented from storing the energy it receives from food for later use. This occurs in type 1 diabetes because the pancreatic cells that produce insulin are being attacked by the immune system (Wood, 2021).

Second Discussion Post

Diet history, nutritional status, anthropometric measurements, and clinical values are the elements of a nutritional assessment. You should acquire details about the type, amount, and time of each of the client’s breakfast, lunch, supper, and snacks when evaluating their diet history. The provider will do a physical examination to look for signs of poor nutrition. These symptoms can include slow wound healing and dry, brittle hair. There are various anthropometric methods that consider BMI in addition to height, weight, and other factors. In addition to looking at input and output, protein levels, prealbumin, and nitrogen balance, clinical values are also considered in the assessment. These evaluations are performed to identify any nutritional issues the client may have. 

An important subjective and objective finding can include a BMI of greater than or equal to 30, or BMI less than 18.5, skin that has dry patches, irregular cardiovascular measurements, protein levels of 3.4 g/dL or lower, number of meals eaten away from home and a negative nitrogen balance. All of these findings can indicate a need for developing a nutritional plan for the client.

Macronutrients consist of carbohydrates, fats, and proteins. These three are part of providing energy-yielding nutrients and calories. The main function of carbohydrates (CHO) is to provide energy to the cells and help regulate protein and fat metabolism. There are three types of CHO which consist of monosaccharides (glucose, fructose, and galactose), disaccharides (sucrose, lactose, and maltose) and polysaccharides (starch, fiber, and glycogen). Carbohydrates provide 4 cal/g of energy and make blood glucose levels more stable. Proteins are formed by linking amnio acids in many combinations. There are two types: complete protein and incomplete protein. Protein has many metabolic functions such as tissue building and maintenance, back up energy, and support of the immune system. Lastly lipids (fat) provide a concentrated form of stored energy. Triglycerides, phospholipids, and sterols are different types of fat. Triglycerides consist of saturated fatty acids and unsaturated fatty acids. A diet high in fat is linked to CVD hypertension and diabetes mellitus.

Diabetes affects the normal metabolism by reducing insulin levels. When there is too much glucose in the bloodstream insulin will stop responding and will ignore glucose meaning it becomes insulin resistant. Which leads to accumulation of them in the blood. They are no longer able to get into the cell. This creates a problem in the metabolism leading to the disorder to become diabetes type 2.