HLTAHA023 Diploma of Nursing: Nutrition Advice and Education Task

This document presents a solved assessment for the HLTAHA023 unit, focusing on supporting the provision of basic nutrition advice and education within the context of a Diploma of Nursing. The assessment addresses key areas such as understanding BMI calculations, identifying factors influencing food costs, recognizing the goals of nutritional therapy, and implementing evidence-based approaches in nursing practice to improve patient access to healthy food options. Specific questions cover topics like initial patient assessments, including dietary history and food intolerances, and the importance of BMI in assessing health risks. References to relevant publications are included to support the answers provided.

Running Head: CLINICAL NUTRITION
Question 20
Vitamin A
Question 19
The increased cost of food-a person may purchase exclusive products, including
nutritional shakes or more expensive foods than the usual ones. There can also be an additional
expense in booking an appointment with the dietician. (Friel, Barosh, & Lawrence, 2014).
Question 18
One of the goals of nutritional therapy is to prevent deficiencies in nutrients and preserve
lean body mass.
Question 13
a) Nurses can use evidence based approach to administer practice questions. The patients
can also be given the chance to discuss their concerns and share an activity with the other
people including the observation of low fat and food preparation methods.
b) The second intervention that nurses can use is the improvement of access to healthy food
options for the patients (Friel, Barosh, & Lawrence, 2014)
Question 4
Units Formula and calculations
Kgs and M (meters) Formula: weight/height= (kg/m) 2
Pounds and Inches Formula: 703 x weight (lbs) / [height (in)]2
to kg/m2

CLINICAL NUTRITION 2
The end result is useful in assessing health and obesity. Calculation of weight to
height can offer insight into risks for diseases. BMI therefore is important in indicating
risks to disease.
QUSTION 3
BMI (body mass index) refers to the value that is derived from height and weight. It is
expressed as units in kg per meter square.
Question 1
a) Asking the patient the kind of food they consume
b) Documentation of weight loss
c) Taking the Gastrointestinal History for the patient
d) Asking patient if they have Intolerance to Food (Geissler & Powers, 2017).

CLINICAL NUTRITION 3
References
Friel, S., Barosh, L. J., & Lawrence, M. (2014). Towards healthy and sustainable food
consumption: an Australian case study. Public health nutrition,, 17(5), 1156-1166.
Geissler, c., & Powers, H. (2017). Human nutrition (Eds.). London: Oxford University Press.