Nutrition Through the Life Cycle (...

6th Edition
Judith E. Brown
ISBN: 9781305628007



Nutrition Through the Life Cycle (...

6th Edition
Judith E. Brown
ISBN: 9781305628007
Textbook Problem

Just because she lives at Lenoir Manor, a continuing-care retirement facility, Laura, a petite (4 ft 8 in., 97 lb) widow of the local college dean, does not consider herself as old. She is 87. She has had no major nutritional or health problems and her appetite is good. She had been a good cook and entertained graciously, but in the residential care facility, meals are prepared for her. Because she has had slight fluid retention over the past year, she no longer adds salt to her meals. She tells Bridget Doyle, her nutritionist, that yes, occasionally she does not like her meals and misses cooking for herself.

One Monday morning, Laura is found in bed with her left side paralyzed. The diagnosis is a right-sided stroke, resulting in three weeks of hospitalization. Back at the skilled-care wing of Lenoir, Laura needs a nasogastric tube for feeding. She is alert and knows people but is limited in speech. Overnight, Laura’s car e has changed from an individual needing routine nutritional monitoring to someone with many interrelated problems:

  • Inability to communicate her overall medical and nutritional concerns clearly
  • Weight loss of 9 lb during the three-week hospital stay
  • Intense dislike of the nasal tube, as demonstrated by repeated attempts to pull it out, leading to restraint of her hands

What nutritional parameters should be assessed and monitored now that Laura is back at Lenoir Manor?

Summary Introduction

To determine: The nutritional parameters to assess and monitor Person L.

Introduction: The importance of good health is very important in older adults who are near the upper limit of an average human lifestyle. Older adults are at a high risk of contracting diseases that are of immunological and have a chronic nature.


Person L, who stands at 4 ft 8 in and weighs 97 lb, is currently an 87-year-old widow residing at a residential continuing-care retirement facility where she is served food, though she longs to cook on her own, citing her dislike toward the food. Her appetite is good, and she does not face any major nutritional or health issues. However, in the past one year, she has reduced her salt intake because of a condition of fluid retention. Recently, Person L was hospitalized for three weeks at the skilled-care center where she was fitted with a nasogastric tube for feeding and was observed to be alert and aware. On Monday morning, she suffered a right-sided stroke that paralyzed her left side. It was discovered that she lost 9 lb of weight and displayed intense dislike of the nasal tube. Also, she was not clearly able to communicate her overall medical and nutritional concerns.

According to the case summary, the weight of Person L has decreased. Thus, a nutritional assessment is required to be prepared, and the parameters to be taken in consideration are as follows:

  • • Body mass index as calculated using the height and weight of Person L.
  • • Periodicity and composition of food, including salt concentration.
  • • Level of glucose, cholesterol, and cell count in the blood.
  • • Pressure of blood at both diastolic and systolic levels.

Thus, the above parameters have to be monitored in order to track the changes in Person L’s health.

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