Medical Nutrition Therapy: A Case Study Approach 4th Edition Solution Manual

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Nutrition Diagnoses Correlations for
Medical Nutrition Therapy: A Case Study Approach 4th ed.
Table 1: Nutrition Diagnoses Covered in Each Case
Case Nutrition Diagnoses
1 Pediatric Weight Management Overweight/obesity NC-3.3
Excessive energy intake NI-1.3
Physical inactivity NB-2.1
Undesirable food choices NB-1.7
Food and nutrition-related knowledge deficit NB-1.1
2 Bariatric Surgery for Morbid Obesity Inadequate vitamin intake NI-5.9.1
Overweight/obesity NC-3.3
Inadequate protein intake NI-5.7.1
Food and nutrition-related knowledge deficit NB-1.1
3 Malnutrition Associated with Chronic Disease Inadequate oral intake NI-2.1
Increased energy expenditure NI-1.1
Inadequate fluid intake NI-3.1
Malnutrition NI-5.2
Inadequate protein-energy intake NI-5.3
Inadequate protein intake NI-5.7.1
Unintended weight loss NC-3.2
4 Hypertension and Cardiovascular Disease Excessive energy intake NI-1.3
Excessive fat intake NI-5.6.2
Less than optimal intake of types of fats NI-5.6.3
Inadequate fiber intake NI-5.8.5
Inadequate mineral intake NI-5.10.1
Excessive mineral intake (sodium) NI-5.10.2
Altered nutrition-related laboratory values NC-2.2
Overweight/obesity NC-3.3
Limited adherence to nutrition-related
recommendations
NB-1.6
Undesirable food choices NB-1.7
5 Myocardial Infarction Inadequate bioactive substance intake NI-4.1
Food-medication interaction NC-2.3
Food and nutrition-related knowledge deficit NB-1.1
6 Heart Failure with Resulting Cardiac
Cachexia
Inadequate oral intake NI-2.1
Inadequate enteral nutrition infusion NI-2.3
Altered nutrition-related laboratory values NC-2.2
7 Gastroesophageal Reflux Disease Excessive energy intake NI-1.3
Undesirable food choices NB-1.7
Excessive fat intake NI-5.6.2
Excessive mineral intake (sodium) NI-5.10.2
Overweight/obesity NC-3.3
Altered nutrition-related laboratory values NC-2.2
Food and nutrition-related knowledge deficit NB-1.1
Physical inactivity NB-2.1
8 Ulcer Disease: Medical and Surgical
Treatment
Inadequate enteral nutrition infusion NI-2.3
Increased nutrient needs NI-5.1
malnutrition NI-5.2
Altered GI function NC-1.4
Impaired nutrient utilization NC-2.1
Unintended weight loss NC-3.2

Case Nutrition Diagnoses
Food and nutrition-related knowledge deficit NB-1.1
9 Celiac Disease Food and nutrition-related knowledge deficit NB-1.1
Undesirable food choices NB-1.7
10 Irritable Bowel Syndrome Inadequate fiber intake NI-5.8.5
Food and nutrition-related knowledge deficit NB-1.1
Overweight/obesity NC-3.3
11 Inflammatory Bowel Disease: Crohn’s
Disease
Increased nutrient needs NI-5.1
Inadequate oral intake NI-2.1
Inadequate enteral nutrition infusion NI-2.3
Altered GI function NC-1.4
Unintended weight loss NC-3.2
12 Cirrhosis of the Liver Inadequate protein-energy intake NI-5.3
malnutrition NI-5.2
Excessive mineral intake (sodium) NI-55.2
Unintended weight loss NC-3.2
Food and nutrition-related knowledge deficit NB-1.1
Disordered eating pattern NB-1.5
13 Acute Pancreatitis Inadequate protein-energy intake NI-5.3
Inadequate oral intake NI-2.1
Altered GI function NC-1.4
Increased nutrient needs NI-5.1
14 Pediatric Type 1 Diabetes Mellitus Altered nutrition-related laboratory values NC-2.2
Food and nutrition-related knowledge deficit NB-1.1
Inconsistent carbohydrate intake NI-5.8.4
Impaired nutrient utilization NC-2.1
Underweight NC-3.1
15 Type 1 Diabetes Mellitus in the Adult Altered nutrition-related laboratory value
(glucose, hemoglobin A1c)
NC-2.2
Food and nutrition-related knowledge deficit NB-1.1
16 Type 2 Diabetes Mellitus—Pediatric Obesity Overweight/obesity NC-3.3
Excessive carbohydrate intake NI-5.8.2
17 Adult Type 2 Diabetes Mellitus: Transition
to Insulin
Altered nutrition-related laboratory values NC-2.2
Food and nutrition-related knowledge deficit NB-1.1
18 Chronic Kidney Disease (CKD) Treated with
Dialysis
Inadequate protein-energy intake NI-5.3
Inadequate fiber intake NI-5.8.5
Less than optimal intake of types of fats NI-5.6.3
Overweight/obesity NC-3.3
Altered nutrition-related laboratory values NC-2.2
Limited adherence to nutrition-related
recommendations
NB-1.6
Undesirable food choices NB-1.7
19 Chronic Kidney Disease: Peritoneal Dialysis Altered nutrition-related laboratory values NC-2.2
Predicted suboptimal nutrient intake NI-5.11.1
20 Acute Kidney Injury (AKI) Altered nutrition-related laboratory values NC-2.2
Predicted suboptimal nutrient intake NI-5.11.1
21 Anemia in Pregnancy Altered nutrition-related laboratory values NC-2.2
Inadequate mineral intake NI-5.10.1
Inadequate protein intake NI-5.7.1
Inadequate energy intake NI-1.2
22 Folate and Vitamin B12 Deficiencies Impaired nutrient utilization NC-2.1
Altered nutrition-related laboratory values NC-2.2
Overweight/obesity NC-3.3
Excessive energy intake NI-1.3

Case Nutrition Diagnoses
Physical inactivity NB-2.1
23 Ischemic Stroke Inadequate oral intake NI-2.1
Swallowing difficulty NC-1.1
Chewing difficulty NC-1.2
Excessive energy intake NI-1.3
Inadequate mineral intake (potassium) NI-510.1
Inadequate fiber intake NI-53.5
Overweight/obesity NC-3.3
24 Progressive Neurological Disease:
Parkinson’s Disease
Inadequate oral intake NI-2.1
Inadequate fluid intake NI-3.1
Swallowing difficulty NC-1.1
Food-medication interaction NC-2.3
25 Alzheimer’s Disease Inadequate energy intake NI-1.2
Inadequate oral intake NI-2.1
Increased nutrient needs NI-5.1
Altered nutrition-related laboratory values NC-2.2
Unintended weight loss NC-3.2
Inability to manage self care NB-2.3
Self-feeding difficulty NB-2.6
26 Chronic Obstructive Pulmonary Disease Inadequate oral intake NI-2.1
Unintended weight loss NC-3.2
Altered nutrition-related laboratory values NC-2.2
malnutrition NI-5.2
Impaired ability to prepare foods/meals NB-2.4
Poor nutrition quality of life NB-2.5
27 COPD with Respiratory Failure Inadequate oral intake NI-2.1
Inadequate protein-energy intake NI-5.3
Underweight NC-3.1
Unintended weight loss NC-3.2
Inadequate enteral nutrition infusion NI-2.3
Excessive intake from enteral nutrition infusion NI-2.4
28 Pediatric Brain Injury: Metabolic Stress with
Nutrition Support
Increased energy expenditure NI-1.1
Inadequate enteral nutrition infusion NI-2.3
Excessive fluid intake NI-3.2
Swallowing difficulty NC-1.1
29 Metabolic Stress and Trauma: Open
Abdomen
Inadequate protein intake NI-52.1
Increased energy expenditure NI-1.2
Excessive fat intake NI-51.2
30 Nutrition Support for Burn Injury Increased energy expenditure NI-1.2
Inadequate enteral nutrition infusion NI-2.3
31 Nutrition Support in Sepsis and Morbid
Obesity
Increased protein needs NI-5.1
Inadequate oral intake NI-2.1
Malnutrition NI-5.2
Altered GI function NC-1.4
Predicted suboptimal vitamin intake NI-5.11.1
32 Acute Lymphoblastic Leukemia Treated
with Hematopoietic Cell Transplantation
Predicted suboptimal energy intake NI-5.11.1
Increased nutrient needs NI-5.1
33 Esophageal Cancer Treated with Surgery and
Radiation
Inadequate protein-energy intake NI-5.3
Inadequate enteral nutrition infusion NI-2.3
Unintended weight loss NC-3.2
34 AIDS Increased energy expenditure NI-1.2
Inadequate oral intake NI-2.1

Case Nutrition Diagnoses
Inadequate vitamin intake NI-54.1
Inadequate mineral intake NI-55.1
Inadequate protein-energy intake NI-5.3
Malnutrition NI-5.2
Altered nutrition-related laboratory values NC-2.2
Food-medication interaction NC-2.3
Swallowing difficulty NC-1.1
Underweight NC-3.1
Unintended weight loss NC-3.2
Food and nutrition-related knowledge deficit NB-1.1
Table 2: List of Cases for Each Nutrition Diagnosis Covered
Nutrition Diagnosis Case
NI-1.1 Increased energy expenditure 3 Malnutrition Associated with Chronic
Disease
28 Pediatric Brain Injury: Metabolic Stress
with Nutrition Support
NI-1.2 Inadequate energy intake 21 Anemia in Pregnancy
25 Alzheimer’s Disease
NI-1.2 Increased energy expenditure 29 Metabolic Stress and Trauma: Open
Abdomen
30 Nutrition Support for Burn Injury
34 AIDS
NI-1.3 Excessive energy intake 1 Pediatric Weight Management
4 Hypertension and Cardiovascular Disease
7 Gastroesophageal Reflux Disease
22 Folate and Vitamin B12 Deficiencies
23 Ischemic Stroke
NI-2.1 Inadequate oral intake 3 Malnutrition Associated with Chronic
Disease
6 Heart Failure with Resulting Cardiac
Cachexia
11 Inflammatory Bowel Disease: Crohn’s
Disease
13 Acute Pancreatitis
23 Ischemic Stroke
24 Progressive Neurological Disease:
Parkinson’s Disease
25 Alzheimer’s Disease
26 Chronic Obstructive Pulmonary Disease
27 COPD with Respiratory Failure
31 Nutrition Support in Sepsis and Morbid
Obesity
34 AIDS
NI-2.3 Inadequate enteral nutrition infusion 6 Heart Failure with Resulting Cardiac
Cachexia
8 Ulcer Disease: Medical and Surgical
Treatment
11 Inflammatory Bowel Disease: Crohn’s
Disease
27 COPD with Respiratory Failure

Nutrition Diagnosis Case
28 Pediatric Brain Injury: Metabolic Stress
with Nutrition Support
30 Nutrition Support for Burn Injury
33 Esophageal Cancer Treated with Surgery
and Radiation
NI-2.4 Excessive intake from enteral nutrition infusion 27 COPD with Respiratory Failure
NI-3.1 Inadequate fluid intake 3 Malnutrition Associated with Chronic
Disease
24 Progressive Neurological Disease:
Parkinson’s Disease
NI-3.2 Excessive fluid intake 28 Pediatric Brain Injury: Metabolic Stress
with Nutrition Support
NI-4.1 Inadequate bioactive substance intake 5 Myocardial Infarction
NI-5.1 Increased nutrient needs 8 Ulcer Disease: Medical and Surgical
Treatment
11 Inflammatory Bowel Disease: Crohn’s
Disease
13 Acute Pancreatitis
25 Alzheimer’s Disease
31 Nutrition Support in Sepsis and Morbid
Obesity
32 Acute Lymphoblastic Leukemia Treated
with Hematopoietic Cell Transplantation
NI-5.2 Malnutrition 3 Malnutrition Associated with Chronic
Disease
8 Ulcer Disease: Medical and Surgical
Treatment
12 Cirrhosis of the Liver
26 Chronic Obstructive Pulmonary Disease
31 Nutrition Support in Sepsis and Morbid
Obesity
34 AIDS
NI-5.3 Inadequate protein-energy intake 3 Malnutrition Associated with Chronic
Disease
12 Cirrhosis of the Liver
13 Acute Pancreatitis
18 Chronic Kidney Disease (CKD) Treated
with Dialysis
27 COPD with Respiratory Failure
33 Esophageal Cancer Treated with Surgery
and Radiation
34 AIDS
NI-5.6.2 Excessive fat intake 4 Hypertension and Cardiovascular Disease
7 Gastroesophageal Reflux Disease
NI-5.6.3 Less than optimal intake of types of fats 4 Hypertension and Cardiovascular Disease
18 Chronic Kidney Disease (CKD) Treated
with Dialysis
NI-5.7.1 Inadequate protein intake 2 Bariatric Surgery for Morbid Obesity
3 Malnutrition Associated with Chronic
Disease
21 Anemia in Pregnancy
NI-5.8.2 Excessive carbohydrate intake 16 Type 2 Diabetes Mellitus—Pediatric
Obesity

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Nutrition Diagnosis Case
NI-5.8.4 Inconsistent carbohydrate intake 14 Pediatric Type 1 Diabetes Mellitus
NI-5.8.5 Inadequate fiber intake 4 Hypertension and Cardiovascular Disease
10 Irritable Bowel Syndrome
18 Chronic Kidney Disease (CKD) Treated
with Dialysis
NI-5.9.1 Inadequate vitamin intake 2 Bariatric Surgery for Morbid Obesity
NI-5.10.1 Inadequate mineral intake 4 Hypertension and Cardiovascular Disease
21 Anemia in Pregnancy
NI-5.10.2 Excessive mineral intake (sodium) 7 Gastroesophageal Reflux Disease
4 Hypertension and Cardiovascular Disease
NI-5.11.1 Predicted suboptimal nutrient intake 19 Chronic Kidney Disease: Peritoneal Dialysis
20 Acute Kidney Injury (AKI)
31 Nutrition Support in Sepsis and Morbid
Obesity
32 Acute Lymphoblastic Leukemia Treated
with Hematopoietic Cell Transplantation
NI-51.2 Excessive fat intake 29 Metabolic Stress and Trauma: Open
Abdomen
NI-52.1 Inadequate protein intake 29 Metabolic Stress and Trauma: Open
Abdomen
NI-53.5 Inadequate fiber intake 23 Ischemic Stroke
NI-54.1 Inadequate vitamin intake 34 AIDS
NI-55.1 Inadequate mineral intake (potassium) 23 Ischemic Stroke
NI-55.1 Inadequate mineral intake 34 AIDS
NI-55.2 Excessive mineral intake (sodium) 12 Cirrhosis of the Liver
NC-1.1 Swallowing difficulty 23 Ischemic Stroke
24 Progressive Neurological Disease:
Parkinson’s Disease
28 Pediatric Brain Injury: Metabolic Stress
with Nutrition Support
34 AIDS
NC-1.2 Chewing difficulty 23 Ischemic Stroke
NC-1.4 Altered GI function 8 Ulcer Disease: Medical and Surgical
Treatment
11 Inflammatory Bowel Disease: Crohn’s
Disease
13 Acute Pancreatitis
31 Nutrition Support in Sepsis and Morbid
Obesity
NC-2.1 Impaired nutrient utilization 8 Ulcer Disease: Medical and Surgical
Treatment
14 Pediatric Type 1 Diabetes Mellitus
22 Folate and Vitamin B12 Deficiencies
NC-2.2 Altered nutrition-related laboratory values 4 Hypertension and Cardiovascular Disease
6 Heart Failure with Resulting Cardiac
Cachexia
7 Gastroesophageal Reflux Disease
14 Pediatric Type 1 Diabetes Mellitus
15 Type 1 Diabetes Mellitus in the Adult
17 Adult Type 2 Diabetes Mellitus: Transition
to Insulin
18 Chronic Kidney Disease (CKD) Treated
with Dialysis

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Nutrition Diagnosis Case
19 Chronic Kidney Disease: Peritoneal Dialysis
20 Acute Kidney Injury (AKI)
21 Anemia in Pregnancy
22 Folate and Vitamin B12 Deficiencies
25 Alzheimer’s Disease
26 Chronic Obstructive Pulmonary Disease
34 AIDS
NC-2.3 Food-medication interaction 5 Myocardial Infarction
24 Progressive Neurological Disease:
Parkinson’s Disease
34 AIDS
NC-3.1 Underweight 14 Pediatric Type 1 Diabetes Mellitus
27 COPD with Respiratory Failure
34 AIDS
NC-3.2 Unintended weight loss 3 Malnutrition Associated with Chronic
Disease
8 Ulcer Disease: Medical and Surgical
Treatment
11 Inflammatory Bowel Disease: Crohn’s
Disease
12 Cirrhosis of the Liver
25 Alzheimer’s Disease
26 Chronic Obstructive Pulmonary Disease
27 COPD with Respiratory Failure
33 Esophageal Cancer Treated with Surgery
and Radiation
34 AIDS
NC-3.3 Overweight/obesity 1 Pediatric Weight Management
2 Bariatric Surgery for Morbid Obesity
4 Hypertension and Cardiovascular Disease
7 Gastroesophageal Reflux Disease
10 Irritable Bowel Syndrome
16 Type 2 Diabetes Mellitus—Pediatric
Obesity
18 Chronic Kidney Disease (CKD) Treated
with Dialysis
22 Folate and Vitamin B12 Deficiencies
23 Ischemic Stroke
NB-1.1 Food and nutrition-related knowledge deficit 1 Pediatric Weight Management
2 Bariatric Surgery for Morbid Obesity
5 Myocardial Infarction
7 Gastroesophageal Reflux Disease
8 Ulcer Disease: Medical and Surgical
Treatment
9 Celiac Disease
10 Irritable Bowel Syndrome
12 Cirrhosis of the Liver
14 Pediatric Type 1 Diabetes Mellitus
15 Type 1 Diabetes Mellitus in the Adult
17 Adult Type 2 Diabetes Mellitus: Transition
to Insulin
34 AIDS
NB-1.5 Disordered eating pattern 12 Cirrhosis of the Liver

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Nutrition Diagnosis Case
NB-1.6 Limited adherence to nutrition-related
recommendations
4 Hypertension and Cardiovascular Disease
18 Chronic Kidney Disease (CKD) Treated
with Dialysis
NB-1.7 Undesirable food choices 1 Pediatric Weight Management
4 Hypertension and Cardiovascular Disease
7 Gastroesophageal Reflux Disease
9 Celiac Disease
18 Chronic Kidney Disease (CKD) Treated
with Dialysis
NB-2.1 Physical inactivity 1 Pediatric Weight Management
7 Gastroesophageal Reflux Disease
22 Folate and Vitamin B12 Deficiencies
NB-2.3 Inability to manage self care 25 Alzheimer’s Disease
NB-2.4 Impaired ability to prepare foods/meals 26 Chronic Obstructive Pulmonary Disease
NB-2.5 Poor nutrition quality of life 26 Chronic Obstructive Pulmonary Disease
NB-2.6 Self-feeding difficulty 25 Alzheimer’s Disease

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Answer Guide for Medical Nutrition Therapy: A Case Study Approach 4th ed.
Case 1 – Pediatric Weight Management
I. Understanding the Disease and Pathophysiology
1. Current research indicates the cause of childhood obesity is multifactorial. Briefly outline the roles of
genetics, environment, and nutritional intake in development of obesity in children.
Biological (genetics and pathophysiology):
• 30%-75% of adiposity in children is related to genetics
• In children < 3 years of age, the strongest predictor of adulthood obesity is parental obesity
• Both prenatal undernutrition and overnutrition appear to increase lifelong risk for obesity
• Genetic/hormonal: Some of the most common are:
o Prader-Willi syndrome
o Cushing’s syndrome
o Hypo-/hyperthyroidism
Environmental (sedentary behaviors, SES, modernization, culture, dietary intake):
• Video and computer games and cable and satellite television have made sedentary activities more appealing
o 98% of children in the U.S. live in homes with at least one television
o 80% of children live in homes with at least one DVD player
o Half of the children who live in the U.S. have at least one video game system in their homes
o On average, children spend 3 hours per day watching television
• African American and Hispanic children participate in fewer vigorous activities and/or more sedentary
activities than Whites
• Girls are less physically active than boys
• Dietary factors
o Low intake of vegetables and fruits
o High intake of fast foods and sweets
o Increased consumption of sugar-sweetened soft drinks
o Skipping breakfast
o Increased consumption of refined carbohydrates (ready-to-eat cereals, potatoes, cakes, biscuits, soft
drinks)
Global (society, community, organization, interpersonal, individual):
• Community design focused on cars has discouraged walking and bike riding
• Increased concerns about safety limit times and areas in which children play outside
• Time in physical education classes in schools has decreased
• Limited number of parks and recreation areas in communities
2. Describe health consequences of overweight and obesity for children.
• Orthopedic
o Abnormalities affecting feet, legs, hips
o Slipped capital femoral epiphysis
o Blount’s disease (bowing of lower legs & tibial tortion)
• Neurological
o Pseudotumor cerebri (increased pressure in skull)
o Recurrent headaches
• Pulmonary
o Asthma
o Sleep disorders
o Sleep apnea
• Gastrointestinal
o Cholecystitis
o Hepatic steatosis

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o Gallstones
• Endocrine
o Type 2 DM
o Polycystic ovary syndrome (PCOS)
o Hirsutism
o Acne
o Acanthosis nigricans
o Early puberty & menarche
• Psychological
o Low self-esteem
o Depression
o Peer rejection
• Cardiovascular
o Hypertension
o Hyperlipidemia
3. Jamey has been diagnosed with obstructive sleep apnea. Define sleep apnea.
• Sleep apnea literally means “sleep without breath.”
• It is diagnosed in individuals who experience periods (at least 10 seconds) of not breathing for a variety of
reasons.
• In the case of Jamey, obstructive sleep apnea is caused by the collapse of soft tissue in the throat, which
effectively blocks her air passage.
4. Explain the relationship between sleep apnea and obesity.
• Strong correlations exist between weight and occurrence of sleep apnea, especially with the size of a
person’s neck and visceral fat.
• Larger neck sizes put a strain on the airway, and visceral fat puts pressure on the lungs, decreasing lung
function (although the function is not decreased during waking periods at rest).
• Additionally, Jamey may have tonsillar hypertrophy (another factor to consider with sleep apnea).
II. Understanding the Nutrition Therapy
5. What are the goals for weight loss in the pediatric population?
• Since children are still growing in height, weight-loss goals should be realistic and should not necessarily
attempt to fully normalize weight.
• For children at risk for overweight with no identified complications, maintenance of current weight is
recommended. Prolonged maintenance will allow a gradual decline in BMI units as children grow in
height.
• For children who are overweight and those overweight with complications, gradual weight loss is
recommended.
• Rate of weight loss should be based on health risks and recommended with caution. Primary goals of
treatment are:
o Promote healthful lifestyle behaviors to achieve and maintain a desirable body weight
o Well-balanced diet that supports growth and development
o Behavior modification
o Increased physical activity
o Family involvement
o Improve/resolve complications of obesity if present
6. Under what circumstances might weight loss in overweight children not be appropriate?
• Pregnancy
• HIV/AIDS

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• Oncology treatment
• Severe psychiatric disorders
• Metabolic diseases such as Prader-Willi syndrome
7. What would you recommend as the current focus for nutritional treatment of Jamey’s obesity?
• Involve the entire family and/or all caregivers.
• Encourage family activities that provide everyone with exercise.
• Low-fat, low-cholesterol, reduced-sugar diet per age, weight, or BMI and nutritional requirements.
• Encourage planned meals, especially breakfast. Discourage skipping meals.
• Discourage eating while watching television.
• Avoid use of food as a reward or punishment.
• Stock refrigerator with healthy food and drink choices.
• Family should eat meals together as often as possible.
• Learn to read food labels for healthier food selections.
• Select appropriate portion sizes at home and when eating out.
• Reduce number of meals eaten outside the home.
• Encourage 30-60 minutes of moderate physical activity most days of the week.
• Promote a variety of exercises to prevent boredom or overtraining.
III. Nutrition Assessment
8. Evaluate Jamey’s weight using the CDC growth charts provided: What is Jamey’s BMI percentile? How is
her weight status classified? Use the growth chart to determine Jamey’s optimal weight and height for age.
• BMI: 24.9, percentile: >95th.
• Jamey would be classified as obese. The CDC and others regard this child to be in the highest weight
classification for age.
• The approximate optimal weight for Jamey’s age is 70-72 lbs and her approximate optimal height for age is
55 in.
9. Identify two methods for determining Jamey’s energy requirements other than indirect calorimetry, and then
use them to calculate Jamey’s energy requirements.
• Total Energy Expenditure, or TEE1 (for weight maintenance in overweight ages 3-18 years):
o TEE = 389 – (41.2  age[y]) + PA  (15  weight [kg] + 701.6  height [m])
Where PA is the physical activity factor:
PA = 1.00 if physical activity level (PAL) sedentary
PA = 1.18 if PAL low active
PA = 1.35 if PAL active
PA = 1.6 if PAL very active
o TEE = 389 – 41.2(10) + 1[15(52.3 kg) + 701.6(1.45 m)]
o TEE = 389 – 412 + 785 + 1017
o TEE = 1779 or round to 1800 kcal/day for ease
• kcal/cm
o 12-15 kcal/cm for very low energy needs (sedentary)
o 12 × 145 = 1740 kcal
o 15 × 145 = 2175 kcal
1 National Academy of Sciences Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohydrate,
Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, D.C.: The National Academies Press,
2005.

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10. Dietary factors associated with increased risk of overweight are increased dietary fat intake and increased
calorie-dense beverages. Identify foods from Jamey’s diet recall that fit these criteria.
• Whole milk
• Apple juice
• Coffee with cream and sugar
• Mayonnaise
• Fritos® corn chips
• Bologna & cheese sandwich
• Twinkies®
• Peanut butter
• Fried chicken
• Fried okra
• Mashed potatoes with whole milk and butter
• Sweet tea
• Coca-Cola®
11. Calculate the percent of kcal from each macronutrient and the percent of kcal provided by fluids for Jamey’s
24-hour recall.
• Total kcal: ~ 4419; 44% fat, 42% CHO, and 14% protein
• Fluid kcal: ~ 957; 22% of kcal
12. Increased fruit and vegetable intake is associated with decreased risk of overweight. What foods in Jamey’s
diet fall into these categories?
Apple juice, fried okra, and potatoes are the only fruit and vegetables she consumed.
13. Use the ChooseMyPlate online tool (available from www.choosemyplate.gov; click on “Daily Food Plans”
under “SuperTracker and Other Tools”) to generate a customized daily food plan. Using this eating pattern,
plan a 1-day menu for Jamey.
Example (answers will vary):
o AM: 1 c frosted shredded wheat with 4-8 oz skim milk, 1 c orange juice, and whole-wheat bagel (can use a
tbsp of cream cheese or butter if desired). Drink at least 8 oz of water.
o Lunch: PB&J sandwich (use whole-wheat bread), 15 wheat thins (or 21 small pretzels), 8 oz skim milk.
o After-school snack: Turkey sub (2 or 3 slices of deli turkey, spinach, and 1 tbsp low-fat Ranch on hoagie or
preferably whole-wheat bread), 8 oz skim milk. Drink at least 8 oz water.
o Dinner: Beef burrito (2 oz ground beef, 1 oz refried beans, 1 oz salsa, 1 oz cheddar cheese), dress with
tomato, lettuce, onion, corn. 20 oz water (or 12 oz juice).
o Snack: Banana, orange, or any other fresh fruit you like.
14. Now enter and assess the 1-day menu you planned for Jamey using the MyPlate SuperTracker online tool
(http://www.choosemyplate.gov/supertracker-tools/supertracker.html). Does your menu meet macro- and
micronutrient recommendations for Jamey?
Answers will vary according to the answer to #13.
15. Why did Dr. Lambert order a lipid profile and blood glucose tests? What lipid and glucose levels are
considered altered (i.e., outside of normal limits) for the pediatric population? Evaluate Jamey’s lab results.
• The combination of being overweight, nightly urination, HTN, and increased appetite along with a family
history of gestational diabetes are clues that there may be an increased risk for diabetes.
• Weight status, HTN, and family history are all risk factors for CVD, so performing a lipid panel helps to
screen for additional risk factors that can be controlled early on.

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• Altered lab results:
Total Cholesterol > 170 mg/dL
LDL Cholesterol > 110 mg/dL
HDL Cholesterol ≤ 35 mg/dL
Triglycerides ≥ 150 mg/dL
Glucose 60-100 mg/dL
• Cholesterol and triglycerides are fine.
• LDL and HDL levels are dangerously close to being outside of the acceptable range.
• The glucose level is just outside normal range, but she just ate breakfast two hours before she came in. To
be sure, a fasting glucose would be prudent.
16. What behaviors associated with increased risk of overweight would you look for when assessing Jamey’s and
her family’s diets? What aspects of Jamey’s lifestyle place her at increased risk for overweight?
Behaviors to look for:
• Sedentary lifestyle
• Snacks
• Family’s dinner-time ritual: TV trays or together at the dinner table?
• Parents’ knowledge about benefits of fruits, vegetables, whole grains, and physical activity should be
assessed.
• It may help to explain that she feels tired because of the sleep apnea. Once that is treated and she begins a
regular schedule of physical activity she may want to be more active.
Being sedentary is the biggest. She also seems to habitually snack while doing nothing.
17. You talk with Jamey and her parents, who are friendly and cooperative. Jamey’s mother asks if it would help
for them to not let Jamey snack between meals and to reward her with dessert when she exercises. What
would you tell them?
• Snacks between meals are acceptable as long as they are healthy snacks.
o Fruits and vegetables would be ideal.
• Instead of using dessert as a reward, Jamey’s mother should offer to do some kind of activity like going to
the park or shopping with her—anything that will encourage physical activity.
18. Identify one specific physical activity recommendation for Jamey.
• If it’s nice out, Jamey and her mother could go out for a walk in the evenings.
• In inclement weather, Jamey and her mother could play the latest motion video game.
IV. Nutrition Diagnosis
19. Select two nutrition problems and complete PES statements for each.
Following are possible PES statements. It may be helpful for students to initially write more than two nutrition
diagnoses and then prioritize as to the ones most likely to have immediate nutrition interventions.
Clinical:
• Overweight related to physical inactivity and excessive energy intake as evidenced by BMI of 24.9 (>95%)
Intake:
• Excessive energy intake related to snacks and meals consisting of calorically dense foods and beverages
such as whole milk, regular sweetened sodas, and fried foods as evidenced by typical daily caloric intake of
approximately 4400 kcal compared to recommended daily intake of 1800-2000 kcal
(Students could also write a similar PES using "Excessive oral food/beverage intake" as the problem.)

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Behavioral/Environmental:
• Physical inactivity related to overweight, fatigue, and limited PA at school as evidenced by usual activities
limited to playing video games and reading
• Undesirable food choices related to knowledge deficit and low intake of fruits and vegetables as evidenced
by frequent intake of juices, whole milk, sweetened beverages, refined carbohydrates, fried foods, and
high-fat meals
• Food and nutrition knowledge deficit as evidenced by Jamey’s mother inquiring about the use of food
rewards to motivate an increase in physical activity and exercise (in this case an etiology may not be
necessary)
V. Nutrition Intervention
20. For each PES statement written, establish an ideal goal (based on signs and symptoms) and an appropriate
intervention (based on etiology).
Clinical:
• Overweight related to physical inactivity and excessive energy intake as evidenced by BMI of 24.9
Ideal Goal: BMI within normal range and less than 85th percentile
Intervention: Nutrition counseling with focus on behavioral modification (refer to specific interventions
associated with the intake and behavioral problems defined below).
Intake:
• Excessive energy intake (or oral food/beverage intake) related to snacks and meals consisting of calorically
dense foods and beverages such as whole milk, regular sweetened sodas, and fried foods as evidenced by
typical daily caloric intake of approximately 4400 kcal compared to recommended daily intake of 1800-
2000 kcal
Ideal Goal: Average daily kcal intake within recommended range of 1800-2000 kcal
Intervention: Nutrition education to develop alternative foods and beverages that are nutrient dense.
Modify distribution, type, and amount of foods within meals and snacks to include:
• Reduced-fat milk
• Water for thirst instead of sweetened colas
• Decreased portion sizes
• Increase of fruits, vegetables, and whole grains
Behavioral/Environmental:
• Physical inactivity related to overweight, fatigue and limited PA at school as evidenced by usual activities
limited to playing video games and reading
Ideal Goal: Increase in physical activity (can specify an amount or type if desired)
Interventions: In this case, interventions may not necessarily be directed at the etiologies as defined but be
designed to lessen signs and symptoms; therefore, nutrition counseling would use the strategies of goal
setting, rewards and reinforcement (not foods), and social support to promote physical activities that are
realistic and appropriate for both Jamey and her parents. Students should include in their answer the need
for exploring a variety of options that are fun and non-competitive.
• Undesirable food choices related to knowledge deficit and low intake of fruits and vegetables as evidenced
by frequent intake of juices, whole milk, sweetened beverages, refined carbohydrates, fried foods, and
high-fat meals.
Ideal Goal: Even though this PES statement is quite similar to the intake example noted above, the goals
would be defined slightly differently. Instead of a specific caloric goal, goals for this PES would be based
on the amount and type of foods described in the signs and symptoms, such as “no more than 4 oz of fruit
juice daily” or “limit fried foods to one time weekly,” etc.
Intervention: A similar intervention as noted above is appropriate as well.

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• Food and nutrition knowledge deficit as evidenced by Jamey's mother inquiring about the use of food
rewards to motivate an increase in physical activity and exercise
Ideal Goal: Jamey’s mother providing appropriate non-food rewards to motivate an increase in physical
activity
Intervention: Nutrition education stating the purpose and use of family counseling theory and strategies
that include problem solving, social support, and goal setting.
21. Mr. and Mrs. Whitmer ask about using over-the-counter diet aids, specifically Alli (orlistat). What would you
tell them?
No pharmacological agents for weight loss have been approved for use in children under the age of 12.
22. Mr. and Mrs. Whitmer ask about gastric bypass surgery for Jamey. Using the EAL, what are the
recommendations regarding gastric bypass surgery for the pediatric population?
The Expert Committee Recommendations Regarding the Prevention, Assessment, and Treatment of Child and
Adolescent Overweight and Obesity2 include the following criteria for adolescents being considered for weight-
loss surgery:
• Failure of at least six months of organized weight-loss attempts as determined by their primary care
provider
• Severely obese (BMI 40 or greater) with serious obesity-related medical complications or have a BMI of 50
or more with less-severe co-morbidities
• Co-morbidities related to obesity that might be resolved with durable weight loss
• Attainment of a majority of skeletal maturity (generally at least 13 years of age for girls and at least 15
years of age for boys).
• Demonstrate commitment to comprehensive medical and psychological evaluations both before and after
weight-loss surgery
• Capable and willing to adhere to nutritional guidelines post-operatively
• Able to decide and participate in the decision to undergo weight-loss surgery.
• Have a supportive family environment
• Evaluated by a multi-disciplinary team involved in patient selection, preparation, and surgery as well as
immediate and long-term post-operative follow-up care
Potential candidates should be referred to centers with multi-disciplinary weight-management teams that have
expertise in meeting the unique needs of obese adolescents. Surgery should be performed in institutions
equipped to meet the tertiary needs of severely obese patients that collect long-term data on the clinical
outcomes of these patients.
VI. Nutrition Monitoring and Evaluation
23. What is the optimal length of weight management therapy for Jamey?
• Nutrition counseling should include goal-setting, self-monitoring, stimulus control, problem-solving,
contingency management, cognitive restricting, use of incentives and rewards, and social supports
• MNT should last at least 3 months or until initial weight-management goals are achieved
• Weight control is often a life-long condition and it is critical that a weight management plan be
implemented after the intensive phase of treatment
• More contact between the patient and RD may lead to more successful weight loss and maintenance
24. Should her parents be included? Why or why not?
2 Sarah E. Barlow and the Expert Committee. Expert Committee Recommendations Regarding the Prevention,
Assessment, and Treatment of Child and Adolescent Overweight and Obesity: Summary Report. Pediatrics,
2007;120;S164-S192. (P. S185).

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• Family counseling is very important and improves weight management outcomes.
• Parents need to be ready to make lifestyle changes to support the child/adolescent with cognitive behavior
strategies.
• Components include:
o nutrition education on lifestyle behaviors and their relationship to chronic disease development
o modification of the home/school environment to enable the adolescent to make wise food choices
o self-monitoring and motivation to change by modeling behaviors and contracting
25. What would you assess during this follow-up counseling session?
• Accurate measurement of height and weight, plotted on CDC Growth Chart
• 24-hour recall with either FFQ or food record
• Identify areas that have been changed and can be changed
• Patient’s and parents’ motivation to change
• Physical activity record/recall
o type of physical activity adolescent participates in
o type of physical activity parents participate in
o time spent watching TV, video games, or on computer
• Real or perceived limitations
• Body image
• Ethnic or religious practices and beliefs related to food
• Use of vitamins, supplements, and alcohol or drugs by patient

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Answer Guide for Medical Nutrition Therapy: A Case Study Approach 4th ed.
Case 2 – Bariatric Surgery for Morbid Obesity
I. Understanding the Disease and Pathophysiology
1. Discuss the classification of morbid obesity.
• Body mass index (BMI) is usually used as a common method for determining if someone is obese since it
is easy and quick. BMI>30 is considered obese.
• Obesity can be defined as a fat percentage greater than >25% fat in females and >33% in males. However,
this requires tools and skill so BMI is more commonly used even though BMI does not factor in body
composition.
• BMI>40 is considered morbidly obese for both men and women.
• For children, obesity is defined using the CDC growth charts that provide BMI for age data. ≥ the 95th
percentile is considered an obese classification.
• The Dietary Guidelines for Americans have different classifications for obesity. Class 1 is a BMI of 30-
34.9; class 2, a BMI of 35-39.9; and extreme obesity (class 3), a BMI ≥40 kg/m2.
• Waist circumference can be used to determine mild obesity but it is a poor indicator of morbid obesity. A
waist circumference >40 in. men or >35 in. in women indicates obesity or increased risk for CVD. This is
based on the fact that central adiposity is thought to propose a higher risk for CVD than gynoid obesity.
2. Describe the primary health risks involved with untreated morbid obesity. What health risks does Mr.
McKinley present with?
Risks with untreated morbid obesity include:
• Type 2 diabetes: 3 as prevalent among obese persons compared to those with normal weight
• Hypertension (high blood pressure): 3 more common in the obese
• Dyslipidemia (abnormal lipid profile, high cholesterol, low HDL, high LDL, high triglycerides)
• Gallstones: 6 greater risk for gallstones among persons who are obese
• Non-alcoholic fatty liver disease: central adiposity is a risk factor for NAFLD
• Cancer:
• Men are at an increased risk for esophageal, colon, rectum, pancreatic, liver, and prostate cancers
• Women are at an increased risk for gallbladder, bile duct, breast, endometrial, cervix, and ovarian
cancers.
• Coronary heart disease
• Myocardial infarctions (heart attacks)
• Angina (chest pain)
• Sudden cardiac death
• Sleep apnea (inability to breathe while sleeping or lying down)
• Asthma
• Reproductive disorders:
• Men: gynecomastia (enlarged mammary glands in males), hypgonadism, reduced testosterone levels,
and elevated estrogen levels
• Women: menstrual abnormalities, polycystic ovarian syndrome
• Metabolic syndrome
• Premature death: obese individuals have a 50-100% increased risk of premature death compared to healthy-
weight individuals.
• Bone health: obesity can increase chances of osteoporosis or decreased bone mineral density
Health risks Mr. McKinley presents with:
• Osteoarthritis
• Type 2 diabetes
• Hyperlipidemia
• Hypertension

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• Mr. McKinley has been obese his whole life, which puts him at an increased risk for type 2 diabetes,
hyperlipidemia, hypertension, and osteoarthritis.
3. What are the standard adult criteria for consideration as a candidate for bariatric surgery? After reading Mr.
McKinley’s medical record, determine the criteria that allow him to qualify for surgery.
• The patient should be morbidly obese with a BMI ≥40 or...
• ...The patient should be obese with a BMI ≥ 35 and display a co-morbidity such as cardiovascular disease,
sleep apnea, or diabetes.
• Surgery is a resort used when the patient has failed to lose weight by other, less invasive means.
• However, often times, physicians require that a patient lose some weight prior to the operation to
demonstrate that he or she is willing to follow through with lifestyle changes relating to exercise and diet.
• Mr. McKinley is a candidate for surgery because he is morbidly obese with a BMI of 59 (BMI >40) and he
has several co-morbidities including: type 2 diabetes, hypertension, and hyperlipidemia.
4. By performing an Internet search or literature review, find one example of a bariatric surgery program.
Describe the information that is provided for the patient regarding qualification for surgery. Outline the
personnel involved in the evaluation and care of the patient in this particular program.
Internet search information is taken from:
http://www.obesityhelp.com/forums/vsg/about_vertical_sleeve_gastrectomy.html
Qualification information: for low-BMI individuals that should consider this procedure:
• Those concerned by long-term complications of intestinal bypass
• Those who are concerned about a lap-band, or inserting a foreign object into the abdomen
• Those who have other medical problems that prevent them from having weight-loss surgery such as
anemia, Crohn’s disease, extensive prior surgery, severe asthma requiring frequent steroid use, and other
complex medical conditions
• People who need to take anti-inflammatory medications; VSG presents a lower risk for development of
ulcers after taking anti-inflammatory meds after surgery
Personnel involved:
• Laparoscopic Associates of San Francisco (LAPSF)
• Obesityhelp.com
• “In more than 700 patients, there were no deaths, no conversions to open and a leak rate of less than 1%.”
(obesityhelp.com)
• Study showed that two-year weight-loss results from the vertical gastrectomy were similar to the roux-en-
Y.
• 57% weight loss using the vertical gastrectomy compared to 41% for the lap-band procedure.
• This case is associated with a team of several doctors from LAPSF.
5. Describe the following surgical procedures used for bariatric surgery including advantages, disadvantages,
and potential complications.
a. Roux-en-Y gastric bypass
Description:
• Most common restrictive-malabsorptive procedure.
• A small pouch is created at the top of the stomach, which restricts food intake by increasing satiety.
The jejunum is cut at the distal end and is attached to the small pouch at the top of the stomach, which
bypasses the rest of the stomach, the duodenum, and the first part of the jejunum in order to restrict
digestion and absorption.
• The proximal end of the jejunum that is draining the stomach is surgically connected to the lower end
of the jejunum, allowing for secretions from the liver, gallbladder and the pancreas to enter the
jejunum to aid in digestion and absorption.

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Advantages:
• Weight loss is achieved through this procedure by decreasing food intake, increasing satiety, and
deceasing absorption.
• Dramatic improvements in diabetes, sleep apnea, hypertension, cancer, and cardiovascular disease risk.
• Potential 40% reduction in mortality.
• laparoscopic procedure, which is minimally invasive.
Disadvantages:
• Vitamin and mineral deficiencies; may need lifelong supplementation.
• Cannot take NSAIDs after surgery.
• Emotional and physical stamina are needed to be willing to make the necessary dietary and lifestyle
changes.
• Nutrient deficiencies are more common because it is a restrictive-malabsorptive procedure, especially
for fat-soluble vitamins (A, D, E, K), vitamin B12, folate, iron, and calcium.
o The stomach is being bypassed, which results in loss of intrinsic factor, which is necessary for B12
absorption.
o The stomach provides acidity for iron absorption, which may be impaired following this
procedure.
Potential complications:
• Development of gallstones, anemia, metabolic bone disease, osteoporosis
• Ulcers if patient smokes after surgery
• Nausea/vomiting if too much food is consumed
• Dumping syndrome (diarrhea, nausea, flushing, bloating from decreased transit time and from eating
refined carbohydrates)
b. Vertical sleeve gastrectomy
Description:
• Up to 85% of the stomach is removed but leaves the pylorus intact and preserves the stomach’s
function.
• There is a tubular portion of the stomach between the esophagus and the duodenum, restricting
remaining stomach’s holding capacity to 50-150 mL.
• The surgeon places two rows of staples through both walls of the stomach and then cuts through both
walls of the stomach between the lines of the staples, separating the stomach into two sections.
• The section attached to the esophagus and duodenum is removed.
• Procedure causes a decrease in food intake by restricting the stomach’s capacity and is considered a
restrictive procedure.
Advantages:
• Minimal nutrient malabsorption.
• Removing part of the stomach results in a loss of the hormone ghrelin, which further enhances weight
loss because ghrelin plays a role in hunger.
• Dumping syndrome is usually avoided by leaving the pylorus intact.
• Effective for weight loss in high-BMI candidates.
• Laparoscopic, which is minimally invasive.
Disadvantages:
• Weight regain is more possible because it does not involve intestinal bypass. Instead, it relies on a
decrease in food intake.
• Procedure is not reversible.
• High-BMI candidates will most likely need a second procedure further down the road to aid in further
weight loss. VSG acts as a beginning surgery.
Potential complications: Leaks related to the stapling procedure may occur.
c. Adjustable gastric banding (Lap-Band®)

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Description:
• Silicone ring or band is laparoscopically introduced into the abdominal cavity and secured around the
upper part of the stomach to create a small pouch with a narrow opening at the bottom of the pouch
through which food passes into the rest of the stomach.
• The band restricts the stomach’s capacity to as little as 30 mL.
• As time goes on, the band can be adjusted to increase the capacity of the stomach.
• The band is inflated with saline, which narrows the opening at the bottom of the pouch. This delays
gastric emptying, allowing the patient to feel full longer.
• Most common restrictive procedure.
Advantages:
• Complications are least likely to result from AGB compared to other bariatric procedures.
• Hospital stay and post-op recovery are shorter than for the other procedures.
• Band can be adjusted to suit patient’s caloric needs.
• Simple and the least invasive of the procedures.
Disadvantages: Patients lose weight at a slower rate than after restrictive-malabsorptive procedures such as
the roux-en-Y gastric bypass procedure.
Potential complications: Risk of tear in the stomach during the operation; potential for nausea, vomiting,
heartburn, and abdominal pain. The band may slip, which would require additional surgery.
d. Vertical banded gastroplasty
Description: Upper portion of stomach is stapled with a one-centimer hole at the bottom of the pouch that
allows for a very slow passage of food into the lower portion of the stomach. This procedure restricts
overall oral intake due to the stomach’s decreased capacity, aiding in weight loss.
Advantages:
• Simple, non-invasive.
• Procedure is reversible.
• Does not change the normal digestive pathways.
Disadvantages:
• Weight regain is possible because it does not involve intestinal bypass and the pouch may stretch over
time. Instead, it relies on a decrease in food intake
• Breaking of staples.
• Nausea and vomiting if excessive amounts of food are consumed.
• May have difficulty digesting high-fiber foods.
Potential complications: Possible complications associated with surgery, infection, etc.
e. Duodenal switch
Description:
• Portion of stomach removed to reduce stomach’s capacity and thus food intake.
• Pyloric valve stays intact to maintain normal digestion of nutrients.
• The intestinal pathway is re-routed to separate the flow of food from the flow of bile and pancreatic
juices to inhibit absorption of energy-yielding nutrients.
• The pathways are then re-joined before the large intestine, bypassing a lot of the absorption in the
small intestine.
Advantages:
• Keeping the pyloric valve intact reduces the risk for dumping syndrome.
• Significant weight reduction.
Disadvantages:
• More aggressive procedure, which means more complications associated with the procedure.
• Heavy dietary restrictions.

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Potential complications:
• Leaks
• Blood clots
• Bowel obstruction
• Abscesses
• Kidney failure
• Bleeding
• Pneumonia
• Infection
• Osteoporosis
• Anemia
• Deficiencies of vitamin A, calcium, vitamin D, and protein
f. Biliopancreatic diversion
Description:
• Often performed with a duodenal switch
• Restrictive-malabsorptive procedure
• Least frequently performed
• Laparoscopically performed vertical sleeve gastrectomy
• Bypass of food through the intestine, resulting in more weight loss
• Distal part of the small intestine is surgically attached to the stomach
• Secretions from the liver, gallbladder, and pancreas are re-routed so they can eventually enter the small
intestine to aid in digestion and absorption.
Advantages: Greatest amount of weight reduction
Disadvantages: Usually only performed on patients with BMI >50
Potential complications: See complications for duodenal switch
6. Mr. McKinley has had type 2 diabetes for several years. His physician shared with him that after surgery he
will not be on any medications for his diabetes and that he may be able to stop his medications for diabetes
altogether. Describe the proposed effect of bariatric surgery on the pathophysiology of type 2 diabetes. What,
if any, other medical conditions might be affected by weight loss?
• Weight reduction is part of the management of diabetes because it aids in gaining blood glucose control.
• Bariatric surgery restricts food intake to a small portion of food at each sitting, which increases satiety and
helps prevent hyperglycemia.
• The controlled food intake helps with keeping blood glucose levels from becoming too high.
• Weight reduction also reduces insulin resistance. Receptors become more sensitive to insulin when an
individual is in a more normal weight range. The chronic inflammatory state associated with obesity
hinders glucose uptake into the cells.
• Other conditions that may be affected by weight loss include cardiovascular disease. If hyperglycemia can
be controlled, it may reduce the damage to the blood vessels, which aids in reducing risk of cardiovascular
disease.
• Sleep apnea will be improved with weight reduction, as there is less mass around the respiratory muscles.
• Hyperlipidemia can be improved. As the patient eats more consistently with a decreased capacity, lipid
profiles may begin to normalize as the patient loses weight.
• Blood pressure can be lowered with weight reduction, aiding in resolving hypertension.
II. Understanding the Nutrition Therapy
7. On post-op day one, Mr. McKinley was advanced to the Stage 1 Bariatric Surgery Diet. This consists of
sugar-free clear liquids, broth, and sugar-free Jell-O. Why are sugar-free foods used?
• Sugar-free foods are used to prevent dumping syndrome.

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• Dumping syndrome is characterized by nausea, vomiting, bloating, and diarrhea and is caused by
hyperosmolar foods, which are usually simple carbohydrates.
• The hyperosmolar foods cause water to be pulled into the intestine. This occurs because part of the intestine
is bypassed in the roux-en-Y procedure, which gives less surface area and transit time for absorption.
• In order to prevent dumping syndrome, the Nutrition Care Manual recommends avoiding simple
carbohydrates such as fruit juices or other foods high in sugar.
8. Over the next two months, Mr. McKinley will be progressed to a pureed-consistency diet with 6-8 small
meals. Describe the major goals of this diet for the Roux-en-Y patient. How might the nutrition guidelines
differ if Mr. McKinley had undergone a Lap-Band procedure?
• Since roux-en-Y is a restrictive-malabsorptive procedure, it is important to consume very small meals,
usually 2-4 Tbsp at one time, to decrease the risks of dumping syndrome. 6-8 small meals are needed
because the stomach has a very limited capacity.
• Other major goals of the diet include:
o Protein-dense foods (at least 60 g of protein per day); protein helps with the healing process after
surgery and it helps with satiety so the patient can recognize that he/she is full before eating too much.
Protein should be consumed first at the meal.
o Avoid high-sugar beverages and foods.
o Liquids should be consumed between meals to avoid dumping syndrome. Hydration is important (6-8
cups of low-calorie liquid per day).
o Eat slowly to avoid blockage or nausea
o Stop eating when full. This will prevent nausea/vomiting.
o Vitamin/mineral supplementation is probably warranted.
o If Mr. McKinley had a lap-band procedure, his risk for vitamin and mineral deficiencies would be
lower because a lap-band procedure is restrictive but not a restrictive-malabsorptive procedure. A lap-
band procedure simply reduces the size of the stomach without bypassing intestinal absorption.
o In addition, the lap-band procedure is adjustable, so food intake can be suited to meet the patient’s
needs.
9. Mr. McKinley’s RD has discussed the importance of hydration, protein intake, and intakes of vitamins and
minerals, especially calcium, iron, and B12. For each of these nutrients, describe why intake may be
inadequate and explain the potential complications that could result from deficiency.
• Calcium: Since most of the stomach is bypassed, there is a reduction in the gastric acidity that aids in
calcium absorption, causing potential deficiencies and risk of osteoporosis.
• Iron: Iron is mostly absorbed in the duodenum of the small intestine. It also needs the acidity from the
stomach, which is mostly bypassed in the roux-en-Y procedure, to aid in absorption. Therefore, iron may
be malabsorbed and an iron deficiency may occur. Iron deficiency may lead to iron-deficiency anemia.
• B12: B12 is absorbed in the ileum, but it requires intrinsic factor, which is released from the stomach. The
stomach is mostly out of commission, so the absorption of B12 is affected. B12 deficiency may lead to
pernicious anemia and a folate deficiency.
• Protein: Since the stomach’s capacity is very limited, a the patient must restrict their food intake to about
2-4 Tbsp per meal. Protein should be taken first to help with satiety and to aid in healing after surgery. In
case a person cannot tolerate the whole meal, it is important for protein-dense foods to be consumed so the
person does not break down lean body mass when losing weight. Protein malnutrition may also lead to
further edema and other micronutrient deficiencies.
• Hydration: Hydration is key but liquid should be consumed between meals to minimize dumping
syndrome. Hydration goes hand in hand with protein intake. With risk of dumping syndrome, excess water
could be lost from diarrhea, so it is important to stay adequately hydrated to prevent dehydration. In
addition, as one loses weight, water weight will be lost, making hydration very important.
III. Nutrition Assessment
10. Assess Mr. McKinley’s height and weight. Calculate his BMI and % usual body weight. What would be a
reasonable weight goal for Mr. McKinley? Give your rationale for the method you used to determine this.

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• BMI = 703  410 lbs/70 in./70 in.= 59
• % UBW = (410 lbs/434 lbs)  100 = 95% UBW
• A reasonable weight goal would be to lose 30-35% of body weight within 1-2 years post-op.
0.3  410 = 123 lbs, 410-123 lbs = 287 lbs.
0.35  410 = 143.5 lbs., 410-143.5 = 266.5 lbs.
Therefore, since research shows that most patients lose about 30-35% of their weight, it would be
reasonable for Mr. McKinley to lose between 123 and 267 lbs. within the first year or two.
• Studies also show that 60% of patients typically maintain weight once weight is lost post-surgery.
• Another goal would be to get Mr. Mckinley’s BMI below 30, since evidence shows a significant reduction
in the risk for co-morbidities associated with obesity when BMI is less than 30. This is equivalent to a goal
weight <209 lbs.
11. After reading the physician’s history and physical, identify any signs or symptoms that are most likely a
consequence of Mr. McKinley’s morbid obesity.
• Elevated blood pressure (135/90 mmHg): more strain on the blood vessels due to obesity
• Pitting edema
• Skin rash (impaired blood flow to the skin due to obesity)
• Elevated respiration rate: hard to breathe with excess weight compressing lungs and other respiratory
muscles
12. Identify any abnormal biochemical indices and discuss the probable underlying etiology. How might they
change after weight loss?
• Potassium (high): Serum potassium levels may be elevated post-surgery or could be an acid-base
imbalance. Weight loss may improve levels but it is probably a side effect of the surgery more than obesity.
• CPK (high): CPK is an inflammatory marker. This could be due to surgery and destruction of tissue from
the roux-en-Y surgery. In addition, individuals with chronic obesity often exhibit chronic inflammation,
which may result in higher CPK values. In this case, it is probably due to surgery. Once healing occurs, the
CPK value should be improved; weight loss may also help.
• Glucose (high): Because of uncontrolled type 2 diabetes. Obesity contributes to uncontrolled blood glucose
levels and obesity is a major risk factor for type 2 diabetes. Glucose values will probably decrease with
significant weight loss.
• HbA1c (high): Average blood glucose over 8-12 weeks. High due to uncontrolled diabetes. High blood
glucose allows for more hemoglobin to be glycated with glucose. May improve or be lowered with weight
loss as glycemic control can be helped by weight reduction.
• HDL (low): Obesity is positively associated with dyslipidemia, which would explain low HDL levels. HDL
(high density lipoproteins) remove cholesterol from the body tissues and bring it back to the liver.
• LDL (high): Obesity is associated with hyperlipidemia, which is why the cholesterol or lipid profile
numbers are out of range. An alteration in lipid metabolism occurs in obesity, which may decrease the
activity of the lipogenic enzyme that down-regulates LDL receptors. Lipid profiles tend to be normalized as
individuals reach a more optimal weight.
• Triglycerides (high): An excess amount of fat or obesity contributes to high TG levels. Most of the fat
from food is consumed in triglyceride form.
• Cholesterol (high): Same reasoning as LDL and other lipid profile values. Value will probably decrease
once weight loss is achieved.
13. Determine Mr. McKinley’s energy and protein requirements. Explain the rationale for the method you used
to calculate these requirements.
• Mifflin-St. Jeor used to calculate energy needs according to the Nutrition Care Manual under “bariatric
surgery.”
• RMR (men) = (9.99  actual weight in kg) + (6.25  height in cm) – (4.92  age) + 5
wt.= 410 lbs. or 410lbs./2.2 = 186 kg; ht. = 70 in.  2.54 = 177.8 cm

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(186 kg  9.99) + (6.25  177.8 cm) – (4.92  37 years) + 5 = 1858 + 1,111 – 182 + 5 = 2792 kcal  1.3
(sedentary) = 3630 kcal.
• The Nutrition Care Manual used actual body weight. However, due to a limited capacity of the stomach,
ideal body weight could be used to lower calorie amounts.
IBW = 166 lb. or 166/2.2 = 75 kg
20-25 kcal per kg of body weight  75 kg = 1500-1875 kcal. (I would use 20-25 kcal/kg body weight, as
Mifflin St.-Jeor’s estimation seems very high.)
• Protein: Higher protein intakes may be warranted to help with the healing process after surgery. The RDA
is 0.8 g/kg, or 1.0-1.2 g/kg for post-surgery until healed: 1.0-1.2  IBW = 75-90 g protein/day.
IV. Nutrition Diagnosis
14. Identify the pertinent nutrition problems and the corresponding nutrition diagnoses.
• Nutritional problem post-surgery: After surgery, vitamin and mineral deficiencies are very common since
the absorptive function of the GI tract is being altered by the roux-en-Y procedure.
o Inadequate vitamin intake (B12) (NI-5.9.1) related to decreased absorption as evidenced by reports of
adequate vitamin B12 sources in diet with low serum levels.
• Another nutritional problem is the fact that the patient is obese.
o Obesity related to excessive energy intake as evidenced by BMI of 59 (BMI >30).
• Another post-surgery problem may be that the patient may have a hard time consuming adequate protein
because the stomach capacity is reduced but the protein needs are increased.
o Inadequate protein intake related to recent altered absorption and digestion from recent surgery as
evidenced by increased estimated protein needs of 75-90 g/day.
o Nutrition-related knowledge deficit related to changes in diet due to recent RYGB surgery as
evidenced by patient reports.
V. Nutrition Intervention
15. Determine the appropriate progression of Mr. McKinley’s post-bariatric surgery diet. Include
recommendations for any supplementation that you would advise.
Post-bariatric surgery progression would probably look like this:
• Phase 1: Clear liquid diet (in hospital only)
• Sugary clear liquids should be avoided to prevent dumping syndrome
• Includes water, broth, unsweetened beverages such as sugar-free apple juice
• Stomach capacity is at about 30 mL maximum at each meal of clear liquids
• N/V may occur initially post-surgery
• Phase 2: Full liquid diet (1-2 weeks)
• Drink liquids slowly.
• Drink 6-8 cups of water between drinking high-protein beverages such as Boost, Ensure.
• May need to enhance beverages with non-fat powdered milk to increase protein intake if lactose
intolerance is not a problem.
• Phase 3: Pureed diet (2 weeks)
• All foods are blended to baby food-like consistency.
• Drink low-fat milk or water (6-8 cups) between pureed meals (30 min.-1 hour post-meal).
• Phase 4: Soft diet (2 weeks)
• May be helpful to use smaller plates and smaller utensils, such as baby spoons, to avoid too much food
consumption since stomach capacity is limited.
• Avoid sweets.
• Phase 5: Regular diet (after 1-2 months)
• Slow progression of regular food is necessary to prevent the onset of early and late dumping syndrome.
• Patient should eat small, frequent meals to avoid dumping syndrome symptoms.
• Patient should consume liquids between meals and be consuming 6-8 cups per day to maintain
hydration status. Liquids should be consumed 30 min.-1 hour after a meal.

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• Insoluble fiber should be avoided but soluble fiber is okay to help to delay gastric emptying (education
on high-fiber foods will be necessary).
• Patient may need to lie down after meals to help delay gastric emptying.
• As the stomach expands, may change to 3 meals/day plus two high-protein snacks in between.
• In addition, high-protein diets would be enhanced, which may include supplementation using protein-
enhanced drinks such as Boost or Ensure when patient is in the full liquid and pureed stages.
• The anti-dumping diet will also be a part of post-surgery progression. Patient will need to restrict foods
high in sugar and substitute sugar-free foods that will aid in avoiding symptoms of dumping syndrome.
• If patient is lactose intolerant, he/she should avoid dairy products.
• If progression to solid foods is not working, patient may need nutrition support via enteral nutrition.
• Vitamin and mineral supplementation will be necessary due to an alteration in absorptive capability of the
GI tract as a result of surgery:
• Liquid multivitamin initiated to meet the DRIs.
• Vitamin B12 injections since B12 absorption is impaired due to lack of intrinsic factor.
• Calcium, folate, and iron supplementation may be necessary since these nutrients are of major concern
when acidity of the stomach is lost from surgery, which affects their absorption.
16. Describe any pertinent lifestyle changes that you would view as a priority for Mr. McKinley.
• Incorporating physical activity into his daily routine will help with weight loss and will aid in correcting his
lipid profile.
• He may need to change the types of foods he eats.
o Sweets will need to be avoided post-surgery.
o Smaller, more frequent meals may require a change in lifestyle/eating habits, since pt. will be eating 6
small meals rather than 3.
o The patient will need to learn how to read the signals indicating fullness and stop eating to avoid
nausea and vomiting. He must adjust to a very small stomach capacity and the decreased food intake
this necessitates.
o Once his stomach expands, lifestyle measures will need to be taken to practice control over serving
sizes. Stomach stretches to size of a cup in about a year.
o Follow up with physicians, registered dietitians, etc.
o Avoid pregnancy.
o May have excess skin or other skin problems so subsequent procedures may be a option to consider.
17. How would you assess Mr. McKinley’s readiness for a physical activity plan? How does exercise assist in
weight loss after bariatric surgery?
• Mr. McKinley should adhere to an exercise routine that he enjoys.
• To assess readiness, see what he is willing to do and establish goals. Goals should be attainable, realistic,
and concrete.
• Strenuous exercise should be avoided until he is healed, but walking should not be avoided.
• Physician should be consulted to discuss exercise options that are appropriate.
• Exercise will help maintain weight loss over time because after the weight is lost, Mr. McKinley will have
to change his lifestyle to maintain weight loss.
• Exercise will help with chronic conditions such as obesity, hypertension (reduces BP), and diabetes. There
is evidence that exercise improves insulin resistance.
• Once an exercise program is in place, Mr. McKinley will still have to follow up with a physician or
exercise specialist to assess any medical problems associated with exercise such as chest pain, dyspnea, etc.
VI. Nutrition Monitoring and Evaluation
18. Identify the steps you would take to monitor Mr. McKinley’s nutritional status post-operatively.
• Determine calorie needs post-surgery and adjust as stomach expands. Monitor how much patient is
consuming or % of energy needs using a 24-hour recall or food diary. Volume should also be assessed
since stomach capacity is reduced.

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• Assess sugar intake. Patients should avoid sweets post-surgery, as it increases the risk of dumping
syndrome.
• Determine if patient is complying with rules such as drinking liquid between meals instead of with meals.
• Assess any signs/symptoms of dumping syndrome that may be present, such as N/V, bloating, cramping,
abdominal pain, or diarrhea.
• Determine protein needs and make sure protein-dense foods are being consumed. Encourage high-protein
snacks or supplements since protein is a major part of the healing process.
• Assess for vitamin and mineral deficiencies, particularly calcium, iron, B12. B12 injections should be given
and multivitamin supplementation is typically required for life.
• Assess weight loss per week. Patient should be recording changes in weight. Physical changes in skin and
body contour should be evaluated. This is a big change in weight and patient will have to adjust clothing,
etc. on a weekly basis to keep up with the weight loss. Calculations include: % weight loss, % IBW.
• Monitor diabetes, such as self-monitoring blood glucose practices, HbA1c values to see if they are improved
with weight loss.
• Monitor lipid profile to evaluate any improvements or other changes in cholesterol, TG, LDL, HDL after
weight loss. These are all risk factors for CAD, so these values should be closely monitored.
• Evaluate potassium levels; sudden changes in potassium can cause cardiac arrest and since his value was
high, this may be something to monitor.
• Evaluate hydration status. Patient should consume 6-8 cups water or low-calorie beverages/day. As weight
loss is dramatic, it is important for patient to stay hydrated because he is losing water weight in addition to
fat mass.
19. From the literature, what is the success rate of bariatric surgery? What patient characteristics may increase
the likelihood for success?
• Most patients lose about 30-35% of weight in 1-2 years.
• Successful maintenance of weight loss is achieved by about 60% of patients who undergo bariatric surgery.
• Dramatic improvements in diabetes, sleep apnea, hypertensions, and CVD risk.
• RYGB surgery study showed that there was a 40% reduction in mortality from causes like CAD, diabetes,
and cancer.
• Patient willingness and motivation to adhere to lifestyle changes help with weight loss and maintaining
weight loss.
• Willingness to incorporate exercise and stick to exercise routine.
• Weight loss prior to surgery shows a commitment to lifestyle change.
20. Mr. McKinley asks you about the possibility of bariatric surgery for a young cousin who is 10 years old.
What are the criteria for bariatric surgery in children and adolescents?
In children/adolescents, the following are criteria to be considered as a candidate for bariatric surgery:
• Failure to meet weight loss goals for greater than six months (goals are usually set up with primary care
physician).
• Severely obese with a BMI >50, presence of co-morbities that could be improved with weight loss, and
have attained a skeletal maturity for the most part (age 13 for girls and 15 for boys).
• Shows willingness to adhere to nutritional guidelines post-op.
• Undergone psychological evaluation that shows he/she can handle the emotional effects of surgery.
• Must possess decision-making capabilities.
21. Write an ADIME note for your inpatient nutrition assessment with initial education for the Stage 1 (liquid)
diet for Mr. McKinley.
2-23-2012 (1:30 pm) – Roux-en-Y gastric procedure nutrition follow-up
Chris McKinley
pt. admitted for gastric roux-en-Y surgery.
A: 37 YOWM, Dx: morbidly obese, candidate for bariatric surgery, PMH: type 2 diabetes, hypertension,
hyperlipidemia, osteoarthritis

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Meds: Metformin 1000 mg/twice daily; 35 u Lantus pm; Lasix 25 mg/day; Lovastatin 60 mg/day
Skin: warm, dry
Abdomen: Obese, rash present under skinfolds
I/O: + 2200, -2230 mL, net: -30 mL
Labs: HbA1c (high), glucose (high), LDL (high), HDL (low), TG (high), cholesterol (high), K+ (high), CPK—
inflammation marker (high), urinalysis: WNL
Ht. = 5’ 10” (70 in.), Wt.: 410 lbs. (actual), highest wt.: 435lbs., % UBW: 95%, BMI: 59 (severely obese)
EER: Determined by 20-25 kcal/kg (1500-1900 kcal)
Protein: 1.0-1.2 g/kg = 75-90 g protein
Diet Hx: Not given, clear liquids, restrictive diet, post-surgical diet.
D: nutrition-related knowledge deficit related to diet changes from recent roux-en-Y gastric bypass as evidenced
by patient reports.
I: Goals:
Restrict calorie intake to accommodate for decreased stomach capacity to facilitate weight loss.
o Phase 1: Clear liquid diet (in hospital only)
• Sugary clear liquids should be avoided to prevent dumping syndrome.
• Patient should consume water, broth, unsweetened beverages such as sugar-free apple juice.
• Stomach capacity is at about 30 mL maximum at each meal of clear liquids.
o Phase 2: Full liquid diet (1-2 weeks)
• Drink 6-8 cups of water between drinking high-protein beverages such as Boost, Ensure.
o Phase 3: Pureed diet (2 weeks)
• Patient may drink low-fat milk or water (6-8 cups) between pureed meals (30 min.-1 hour post-meal).
o Phase 4: Soft diet (2 weeks)
o Phase 5:Regular diet (after 1-2 months)
• Slow progression of regular food is necessary to prevent the onset of early and late dumping syndrome.
• Patient should eat small, frequent meals (6-8).
• Patient should consume liquids between meals and be consuming 6-8 cups per day to maintain
hydration status. Liquids should be consumed 30 min.-1 hour after meal.
• Insoluble fiber should be avoided but soluble fiber is okay to help to delay gastric emptying (education
on high-fiber foods will be necessary).
• Patient may need to lie down after meal to help delay gastric emptying.
• As the stomach expands, may change to 3 meals/day plus two high-protein snacks in between.
Patient will begin exercise regimen after consultation with physician or exercise specialist.
• Patient will engage in physical activity for 150 min./week after healed from surgery.
• Activities should be ones that patient enjoys and is committed to engage in.
M/E: follow-up appointment will be scheduled with physician and dietitian.
Monitor weight loss percentage and the rate of weight loss
Pt. will keep record and weigh himself once per week
Monitor lipid profile: LDL, HDL, TG, and cholesterol
Patient should report any discomfort, pain, or other complications from surgery
Monitor patient’s adherence to exercise regimen
Follow-up HbA1c test 8-12 weeks post-surgery

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Answer Guide for Medical Nutrition Therapy: A Case Study Approach 4th ed.
Case 3 – Malnutrition Associated with Chronic Disease
I. Understanding the Disease and Pathophysiology
1. Outline the metabolic changes that occur during starvation that could result in weight loss.
• inadequate nutrient supply
• decrease in basal metabolic rate to conserve energy (decreased thyroid function leads to decreased BMR)
• liver glycogen stores used up in first 12-24 hours (glycogenolysis)
• energy from fat storage (lipolysis) provides >90% of kcal (ketones as primary energy source)
• energy from protein/lean mass provides <10% of kcal for gluconeogenesis to provide glucose for obligate
users (brain)
• increased need for alanine and glutamine (from muscle) to stimulate gluconeogenesis
• protein losses significant during first 7-10 days (1-2 kg lean body mass lost over first 7 days; skeletal
muscle catabolized, muscle synthesis decreased)
• organ function changes in GI tract result in loss of mass, decreases in villi, decreased enzyme secretion,
impaired motility, and bacterial overgrowth, which lead to maldigestion and malabsorption
• decreased protein synthesis in liver
• muscle function decreases; breakdown of intercostal muscles can lead to decreased respiratory function;
breakdown of cardiac muscle can lead to hypotension, bradycardia, decreased cardiac output
• immune function decreases to spare protein
• decreased growth
2. Identify current definitions of malnutrition in the United States using the current ICD codes.
ICD-9-CM Diagnosis Code 260 - Kwashiorkor
• Protein-calorie malnutrition: nutritional edema with dyspigmentation of skin and hair (predominantly
protein depletion)
ICD-9-CM Diagnosis Code 261 - Nutritional marasmus
• Protein-energy malnutrition: nutritional atrophy, severe calorie deficiency, severe malnutrition (energy
depletion/ reduced fat stores out of proportion with lean body mass loss)
ICD-9-CM Diagnosis Code 262 - Other severe protein-calorie malnutrition
• Nutritional edema without mention of dyspigmentation of skin and hair
3. Current definitions of malnutrition use biochemical markers as a component of the diagnostic criteria.
Explain the effect of inflammation on visceral proteins and how that may impact the clinician’s ability to
diagnose malnutrition.
The body downregulates albumin synthesis so that needed positive acute-phase proteins for the immune system
(antibodies, complement, cytokines, C-reactive protein), clotting (fibrinogen), and wound healing can be made.
Production of cytokines like IL-1, IL-6, and tumor necrosis factor (TNF) is increased, which alters hormone
secretion to favor a catabolic state, increasing muscle catabolism, gluconeogenesis, and lipolysis. These
cytokines also inhibit protein synthesis (albumin, prealbumin, transferrin, retinol-binding protein) and muscle
repair.
Extracellular fluid is expanded (due to edema), causing biochemical tests to be diluted and results to appear
low.
Resting energy expenditure is elevated/increased and protein requirements are increased, making energy and
protein needs difficult to accurately determine.

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If the cause of metabolic stress is severe or prolonged, nutrition intervention alone will not prevent muscle
protein loss in inflammation if nutritional intake is inadequate. Therefore, measurement of albumin/ prealbumin
is not an accurate measure for diagnosis of malnutrition when inflammation is present.
4. What does the ADA evidence analysis indicate regarding the correlation of albumin/prealbumin with visceral
protein status and risk of malnutrition during periods of prolonged protein-energy restriction?
According to the ADA EAL, in the four models of prolonged protein-energy restriction (anorexia nervosa, non-
malabsorptive gastric partitioning bariatric surgery, calorie-restricted diets, or starvation), there was no
correlation between serum albumin/ prealbumin and weight loss.
This evidence is rated Grade II for albumin (fair supporting evidence) and Grade III for prealbumin (limited
supporting evidence).
5. Read the article: Jensen et al. Adult starvation and disease-related malnutrition: A proposal for etiology-
based diagnosis in the clinical practice setting from the International Consensus Guideline Committee.
Clinical Nutrition 29 (2010) 151–153. Explain the differences between malnutrition associated with chronic
disease and malnutrition associated with acute illness and inflammation.
Malnutrition associated with chronic disease - this includes chronic diseases or conditions that have sustained
mild to moderate inflammation (organ failure, pancreatic cancer, rheumatoid arthritis, diabetes mellitus,
metabolic syndrome, chronic kidney disease, etc.)
• Loss in lean body mass is gradual and can eventually reach significant depletion over time (several
months). With nutritional intervention, lean body mass loss is slowed or potentially reversed.
• Positive response to nutrition intervention also requires successful medical treatment of underlying disease.
Malnutrition associated with acute illness and inflammation - this includes acute diseases or injury states with
acute and severe inflammatory responses (major infection, burns, trauma, or closed head injury)
• Significant depletion of lean body mass occurs over a short period of time (<1 month) without nutritional
intervention. With nutritional intervention, lean body mass loss is slowed, but still occurs if inflammation
persists.
• Priority of nutrition intervention is to provide nutrients to support organ system functions and preserve
immune function while acute medical treatment is provided.
II. Understanding the Nutrition Therapy
6. Mr. Campbell was ordered a mechanical soft diet when he was admitted to the hospital. Describe the
modifications for this diet order.
• This diet consists of foods that are mechanically altered by blending, chopping, grinding, or mashing so
that they are easy to chew and swallow.
• Use gravies, sauces, vegetable/ fruit juice, milk, half & half, broth, or water from cooking to moisten foods
when mechanically altering and serving.
• Casseroles or salads are served moist and without large chunks of meat or vegetables.
• Soups are served with small pieces of easy to chew and swallow meats and vegetables.
• Vegetables are cooked tender enough to be easily mashed with a fork.
• Bread products are mixed with sauce, gravy, or syrup until the bread product begins to dissolve into a
slurry.
• Sticky and chewy foods such as peanut butter and caramel are not served.
• Nuts; seeds; overly dry foods; and tough, fibrous, or stringy foods are avoided.
7. What is Ensure Plus? Determine additional options for Mr. Campbell that would be appropriate for a high-
calorie, high-protein beverage supplement.
Ensure Plus is a 1.5 kcal/mL high-calorie, high-protein beverage supplement. It contains 350 kcal, 11 g fat,
50 g carbohydrate, and 13 g protein per 8-oz serving. It is a good source of 24 essential vitamins and minerals

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(948 mL/ 1422 kcal needed to meet 100% of RDIs). Ensure Plus is kosher, halal, and gluten free. It is okay to
use in patients who are lactose intolerant but contraindicated in patients with galactosemia. It is not appropriate
for parenteral nutrition, but can be used as oral or enteral nutrition.
Additional option examples: Whole milk milkshake (can add peanut butter, dry skim milk powder, etc. to
increase protein and calories), Resource 2.0 (2.0 kcal/mL, 21 g protein/ 8 fl oz supplement), Resource Shake
(2.0 kcal/mL, 15 g protein/ 8 fl oz supplement), Carnation Instant Breakfast (260 kcal/ 14 g protein per bottle,
or use mix)
III. Nutrition Assessment
8. Assess Mr. Campbell’s height and weight. Calculate his BMI and % usual body weight.
Height: 6'3" (190.5 cm), weight: 156# (70.9 kg), UBW: 220#
BMI = 70.9 kg / 1.905 m2 = 19.5 kg/m2 (BMI 18.5-24.9 considered normal weight; however, his BMI has
decreased from 27.5 to 19.5 in 1-2 years, which is a significant decrease, and he is nearing underweight BMI
status)
% UBW = 156# / 220#  100 = 70.9% UBW (severe unintended weight loss in 1-2 years)
9. After reading the physician’s history and physical, identify any signs or symptoms that support the diagnosis
of malnutrition.
• feelings of weakness, lack of energy
• decreased temperature
• cachectic appearance, appears older than years
• noted temporal wasting
• dry mucous membranes with petechiae (nose), dry mucous membranes (throat)
• reduced strength on neurologic exam
• decreased muscle tone in extremities, noted loss of lean mass in quadriceps and gastrocnemius, +1 pedal
edema
• dry skin with ecchymoses
• shallow respirations (decreased muscle tone in diaphragm), increased respiratory rate
10. Evaluate Mr. Campbell’s initial nursing assessment. What important factors noted in his nutrition
assessment may support the diagnosis of malnutrition?
• abdominal appearance: flat
• palpation of abdomen: soft
• dry skin
• tenting skin turgor
• skin condition: ecchymosis, dry, tearing
• mucous membranes: dry, petechiae
11. What is a Braden score? Assess Mr. Campbell’s score. How does this relate to his nutritional status?
A Braden score is an assessment of a patient's risk of developing pressure ulcers. The Braden score looks at 6
criteria: sensory perception, moisture, activity, mobility, nutrition, and friction and shear.
Mr. Campbell's Braden score is 17. This indicates that he is currently at mild risk of developing pressure ulcers.
Nutrition relates to the Braden score because it is one of the 6 criteria involved. Poor nutrition can lead to poor
wound healing, poor skin turgor, decreased mobility/ activity, and decreased sensory perception and increases
the risk of the patient developing a pressure ulcer. Poor nutrition also makes it more difficult for pressure ulcers
to heal.

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