ASSESSM DIAGNOSIS PLANNING INTERVENTIONS RATIONALE

ENT
Subjectiv Imbalanced Short-term: 1. Assess the previous 1. Provides baselin
e: Nutrition: After 30 minutes weight and present data about the c
Less than of nursing weight of the client. 2. To assess the us
>" body interventions the 2. Determine client’s food that she ea
Nanghihin requirements client will be able nutritional history, even before.
a ako, di related to to: including her previous 3. Psychological fa
ko din knowledge a. Verbalize diet. towards eating
alam yung deficit of understandin 3. Determine the client’s affect one perso
mga dapat appropriate g on the attitude towards eating. appetite and als
kong foods to eat importance of 4. Educate the client know the client’
kainin. " as and weight proper diet. regarding the eating habits.
verbalized loss b. Enumerate importance of eating 4. Education provi
by the foods to be healthy foods in terms of ample informati
patient. included in benefits to her body that the client m
her diet. 5. Educate the client not be aware of
Obejectiv regarding the vitamins hence leading to
e: Long-term: and minerals that are kind of eating h
After 1 day of important such as and diet she is
>skinny nursing vitamin C, folic acid, following.
appearanc interventions, the iron, calcium, and 5. For the client to
e client will be able protein; and the sources aware of the ne
>pale to: of these nutrients. nutrients by her
>general a. demonstrate 6. Plan with the client her to nourish herse
body changes in desired meals. and her baby
weakness her diet as 7. Suggest ways that may throughout the
>weight manifested assist the client in eating pregnancy. Also
loss by proper a. Ensure pleasant giving sources o
>V/S: food selection environment. these nutrients
After 1 week of b. Facilitate proper the client to eas
T=36.5 nursing positioning. familiarize herse
P=75 BPM interventions, the 8. Instruct the client to to what foods sh
R:19 client will be able avoid caffeinated may include in h
BP=100/9 to: beverages. diet.
0mmHg a. demonstrate 9. Instruct the client to 6. Involving the cli
adequate avoid junk foods. her plan of care
weight gain 10.Instruct the client to the client the fe
as expected follow the prescribed of independence
in ealry number of servings of also personalize
adulthood the meals included in her plan of care sinc
stage meal plan. client does mak
11.Encourage the client to choices in some
maintain the intake of aspects of the p
the healthy foods 7. A pleasant
needed by her body. environment giv
the client a rela
feeling and will
spoil her appeti
And proper
 positioning redu
the risk of aspir
and heartburn.
8. Caffeinated
beverages may
decrease the
appetite and wi
make the client
full easily.
9. Junk foods have
empty calories t
provide no nutri
help to the clien
The weight gain
these foods may
bring is of no go
for the client
10.Too much food
is not good for t
body. Too much
weight gain, wh
out of the expec
may bring abou
complications, s
as gestational
diabetes mellitu
macrosomic bab
11.To provide
nourishment to
client that kee
her body health