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please provide all 6 cognitive functions for each box, in the…
please provide all 6 cognitive functions for each box, in the reflection section.
Recognize Cues (Assessment) – Filter information from different sources (i.e., signs, symptoms, health history, environment).
Analyze Cues (Analysis) – Link recognized cues to a client’s clinical presentation and establishing probable client needs, concerns, or problems.
Prioritize Hypotheses (Analysis) – Establish priorities of care based on the client’s health problems (i.e. environmental factors, risk assessment, urgency, signs/ symptoms, diagnostic test, lab values, etc.)
Generate Solutions (Planning) – Identify expected outcomes and related nursing interventions to ensure clients’ needs are met.
Take Actions (Implementation) – Implement appropriate interventions based on nursing knowledge, priorities of care, and planned outcomes to promote, maintain, or restore a client’s health.
Evaluate Outcomes (Evaluation) – Evaluate a client’s response to nursing interventions and reach a nursing judgment regarding the extent to which outcomes have been met.
NCLEX Client Need Category Topic 3 critical points Reflection on critical points using the 6 Cognitive Functions
Safety and Infection Control (1 item) Gastrointestinal Disorders: Teaching About Gluten-Free Foods for Celiac Disease
Clients are unable to digest gluten.
Monitor complications such as bleeding due to inadequate Vit. K
Eat foods that are gluten-free such as milk, cheese rice, corn, eggs, potatoes, fruits, vegetables, fresh meats and fish, and dried beans.
(ATI Focused Review, Nut 7.0 Chapter 13).
Health Promotion and Maintenance (4 items) Nutrition Across the Lifespan: Appropriate Food Choices for a Toddler
Cut foods I bite sized pieces to prevent choking.
1-2-year-old require cow’s milk to provide adequate fat
Finger foods are the best because toddlers are increasing autonomy
(ATI Focused Review, Nut 7.0 Chapter 7).
Nutrition Across the Lifespan: Teaching About Complication of Childhood Obesity
Decrease fats and sugar which are essentially empty calories.
Increase physical activity.
Assess eating habits and provide education to the child and parent
(ATI Focused Review, Nut 7.0 Chapter 7).
Sources of Nutrition: Foods Containing Calcium for Osteoporosis Prevention
Foods that are high in calcium would be dairy products, broccoli, kale, and fortified grains.
Clients deficient in Ca+ can have osteoporosis, ECG changes, tetany, + Chvostek’s and trousseau’s signs
Ca+ aids in bones and teeth formation, blood pressure, blood clotting, and nerve transmission
(ATI Focused Review, Nut 7.0, Chapter 1).
Sources of Nutrition: Manifestations of Vitamin A Toxicity
Vit. A aid in vision, tissue strength, growth and immune system function
Vit. A can be found in orange and yellow fruits, vegetables, fatty fish, and dairy.
Vit. A toxicity manifest to seizures, headache, blurred vision, elevated intracranial pressure, and even cause muscle and bone pain.
(ATI Focused Review, Nut 7.0, Chapter 1).
Basic Care and Comfort (6 items) Fluid Imbalances: Expected Findings of Dehydration
Expected findings for dehydration include tachycardia, thready pulse, hypotension, tachypnea, hypoxia, thirst, oliguria, diminished cap refill, cool and clammy, dizziness, and decreased skin turgor.
Can cause increase in urine specific gravity > 1.030
Assess heart rhythm and encourage client to change positions slowly
(ATI Focused Review, Nut 10.0, Chapter 57).
Gastrointestinal Disorders: Instructions to Prevent Choking for a Client Who Has Dysphagia
Place client in an upright or high Fowler’s to prevent choking.
Provide oral care prior to eating.
Allow adequate time for eating, encourage small bites.
(ATI Focused Review, Nut 7.0, Chapter 13).
Gastrointestinal Disorders: Interventions for a Client Who reports difficulty swallowing
Refer clients who have difficulty swallowing to speech therapist for evaluation.
Avoid thin liquids and sticky foods.
Pills should be taken with 8oz of fluid to prevent medication from remaining in the esophagus.
(ATI Focused Review, Nut 7.0, Chapter 13).
Guidelines for healthy eating: food selection for Lacto-Vegetarian Diet
Lacto-Vegetarian includes dairy products such as cheese, yogurt, butter, ghee, cream, milk, etc.
Excludes meat, fish, poultry, and eggs.
Examples would be grains, legumes, beans, fruits and vegetables, peas, lentils, etc.
(ATI Focused Review, Nut 7.0, Chapter 4).
Nutrition Assessment/Data Collection Calculating Body Mass Index
Measurement of weight and height
BMI= weight (kg) / height (m2)
Healthy weight is between 18.5-24.9, Underweight is BMI < 18.5, Overweight BMI is between 25-19.9, and anything > 30 is obese
(ATI Focused Review, Nut 7.0, Chapter 3).
Stroke: Planning Care for a Client Who Has Dysphagia and Right-Sided Weakness
Assess swallowing and gag reflexes before feeding.
Upright position and head and neck flexed slightly forward.
Place food on unaffected side
(ATI Focused Review, RN AMS 11.0 Chapter 15)
Reduction of Risk Potential (3 items) Diabetes Mellitus: Manifestations of Hypoglycemia
Manifestations include shakiness, mental confusion, sweating, palpitations, headache, lack of coordination, blurred vision, seizures, and coma.
Cold and clammy, give me candy.
15-20g or readily absorbable carbohydrate such as 1 tbsp of honey or 4oz juice or soda
(ATI Focused Review, Nut 7.0, Chapter 15).
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Nutrition Assessment/Data Collection: Laboratory Findings to Report for a client who has malnutrition
Tools to determine nutrition status would be assessing hair if its brittle, poor wound healing, and general weakness.
Data would be weight, height, BMI, I/O, CBC, CMP
Assess if client is on any medication
(ATI Focused Review, Nut 7.0, Chapter 3).
Nutrition Assessment/Data Collection: Laboratory Values for a client who has malnutrition
Assess socioeconomic factors.
Assess psychological factors.
Assess biophysical factors.
(ATI Focused Review, Nut 7.0, Chapter 3).
Physiological Adaptation (4 items) Cancer and Immunosuppression Disorders: Preventing Nausea for a Client Who Is Receiving Radiation Therapy
Eat cold or room-temperature foods.
High carbohydrates, low-fat foods
Do not eat prior to chemotherapy.
Sip of fluids throughout the day
Sit up for 1hr after a meal
(ATI Focused Review, Nut 7.0, Chapter 16).
Diabetes Mellitus: Providing Dietary Teaching About Foods Containing Carbohydrates
Foods that contain carbohydrates include grains, fruits, legumes, and milk.
Foods that contain 15g of carbs include 1 slice of sandwich bread, ½ cup cooked pasta, ½ cup dried fruit, 3 cups raw vegetables, 4-6 crackers, and ½ cup of regular ice cream.
Encourage clients to choose a variety of carbs into meals but ensure consistent amounts of protein and fats.
(ATI Focused Review, Nut 7.0, Chapter 15).
Sources of Nutrition: Evaluating Teaching for a Client Who Has a Goiter
Goiter is due to lack of iodine, but too much iodine can result in thyrotoxicosis.
Seafood is a great source that provides a good amount of iodine.
In the United States normal table salt is fortified with iodine, therefore deficiencies are not as common.
(ATI Focused Review, Nut 7.0, Chapter 1).
Sources of Nutrition: Selecting High-Potassium Food for a Client Who Has Hypokalemia
Foods that are high in K+ include oranges, dried fruits, tomatoes, avocadoes, potatoes, dried peas, broccoli, bananas, meats, and whole grains.
Excess K+ can cause dysrhythmia, muscle weakness, irritability, confusion, and numbness in extremities.
Any imbalances in potassium can lead to dysrhythmias therefore it is important to monitor cardiac status by utilizing an ECG.
(ATI Focused Review, Nut 7.0, Chapter 1).
