- Actual
- Risk for (Potential)
Related To: [Check those that apply]
- Excessive intake in relation to metabolic need
- Lack of knowledge of nutritional needs, food intake, and/or appropriate food preparation
- Poor dietary habits
- Use of food as coping mechanism
- Metabolic disorders
- Sedentary activity level
As evidenced by: [Check those that apply]
- Weight 20% over ideal for height and frame
- Triceps skin fold greater than 15 mm in men, 25 mm in women
- Reported or observed dysfunctional eating patterns
- Eating in response to internal cues other than hunger
- Eating in response to external cues such as time of day or social situation
Patient’s Diagnosis: –
Date:-
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- verbalizes measures necessary to achieve weight reduction.
- demonstrates appropriate selection of meals or menu planning toward the goal of weight reduction.
- begins an appropriate program of exercise.
- Others
Note: you need to indicate time frame/target as objective must be measurable.
| Nursing Interventions | Scientific Rationale |
|---|---|
| Document weight; do not estimate. | Patients may be unaware of their actual weight. |
| Determine body fat composition of skinfold measurements. | Skin calipers can be used to estimate amount of fat. |
| Perform a nutritional assessment. | This should include types and amount of foods eaten, how food is prepared, the pattern of intake (time of day, frequency, other activities patient is engaged in while eating). |
| Explore the importance and meaning of food with the patient. | When food is used as a coping mechanism or as a self-reward, the emotional needs being met by intake of food will need to be addressed as part of the overall plan for weight reduction. |
| Assess ability to read food labels. | Food labels contain information necessary in making appropriate selections, but can be misleading. Patients need to understand that low-fat" or "fat-free" does not mean that a food item is calorie-free." |
| Assess ability to plan a menu, making appropriate food selections. | Cultural or ethnic influences need to be identified and addressed. |
| Assess ability to accurately identify appropriate food portions. | Serving sizes must be understood to limit intake according to a planned diet. |
| Assess usual level of activity. | Patients may confuse routine activity with exercise necessary to enhance and maintain weight loss. |
| Establish appropriate short- and long-range goals. | One pound of adipose tissue contains 3500 calories. Therefore to lose 1 lb per week, the patient must have a calorie deficit of 500 calories a day. |
| Encourage calorie intake appropriate for body type and lifestyle. | Diet change is a complicated process that involves changing patterns that have been firmly established by culture, family, and personal factors. |
| Encourage patient to keep a daily log of food or liquid ingestion and caloric intake. | Memory is inadequate for quantification of intake, and a visual record may also help patient to make more appropriate food choices and serving sizes. |
| Encourage water intake. | Water assists in the excretion of byproducts of fat breakdown and helps prevent ketosis. |
| Encourage exercise. | Exercise is an integral part of weight reduction programs. |
| Incorporate behavior modification strategies. | Education as the sole intervention is unlikely to achieve and maintain weight loss. Multifactorial programs that include behavioral interventions and counseling are more successful than education alone. |
| Include family, caregiver, or food preparer in the nutrition counseling. | Success rates are higher when the family incorporates a healthy eating plan. |
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