chapter 18 nutritional assessment of patients with respiratory disease
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Chapter 18 Nutritional Assessment of Patients with Respiratory Disease. Learning Objectives. After reading this chapter you will be able to: Recognize how nutrition and respiration are interrelated Recognize the functional importance of oxygen in nutrition - PowerPoint PPT PresentationTRANSCRIPT
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Chapter 18 Nutritional Assessment of Patients with Respiratory
Disease
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Learning Objectives
After reading this chapter you will be able to: Recognize how nutrition and respiration
are interrelated Recognize the functional importance of
oxygen in nutrition Identify the nutritional significance of
measuring oxygen uptake Identify the value of determining the basal
metabolic rate and basal energy expenditure
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Learning Objectives (cont’d)
Recognize how starvation affects: Body weight Muscle mass (diaphragm and other respiratory
musculature) Forced vital capacity, forced expiratory volume
in 1 second, and diffusing capacity of the lung for carbon dioxide
Surfactant production Know how some respiratory treatment
modalities inhibit patient nutritional status
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Learning Objectives (cont’d)
Identify the by-products of anaerobic (without oxygen) metabolism
Identify oxygen’s importance in terms of adenosine triphosphate production
Identify how fat, carbohydrate, and protein metabolism affect the respiratory quotient
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Recognize the daily nutritional requirements for carbohydrate, protein, and fat
Identify the protein requirements for normal and severely catabolic patients
Recognize the significance of measuring nitrogen balance
Learning Objectives (cont’d)
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Learning Objectives (cont’d)
Recognize the problems associated with a low-protein diet
Recognize the advantages and disadvantages of a high-carbohydrate diet in regard to the pulmonary system
Identify the importance of vitamins and minerals in respiratory function
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State the methods available for meeting nutritional requirements and their advantages and disadvantages
Recognize the methods for assessing nutritional status
Identify the role of the RT in nutritional assessment in relation to inspection, auscultation, and laboratory findings
Learning Objectives (cont’d)
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Introduction
Nutritional status has major influence on patient outcomes Provides energy for breathing and movement
Food quality and quantity affect oxygen needs and CO2 production
Nutrients influence lung immune function
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Interdependence of Respiration and Nutrition
O2 and nutrients travel in the blood to tissues
Nutrient conversion to energy at cellular level requires O2 to support the process Aerobic metabolism required for life Breathing fuels the metabolic process Thus breathing is part of nutrition
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Interdependence of Respiration and Nutrition (cont’d)
Metabolic rate determines oxygen uptake (VO2)
By measuring VO2 at rest, the basal metabolic rate (BMR) or resting energy expenditure (REE) can be calculated
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Interdependence of Respiration and Nutrition (cont’d)
Harris-Benedict equation: basal energy expenditure (BEE) of healthy person at rest Men: 66 + (13.7 × W) + (5 × H) – (6.8 × age) Women: 655 + (9.6 × W) + (1.7 × H) – (4.7 ×
age) (W = weight in Kg, H = height in cm)
True energy measurements are better Direct calorimetry Indirect calorimetry
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Interdependence of Respiration and Nutrition (cont’d)
Direct calorimetry Special room measures heat produced by
metabolism Metabolism generates heat, measured in
calories This is not practical clinically
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Interdependence of Respiration and Nutrition (cont’d)
Indirect calorimetry VO2 and VCO2 to determine energy
consumption VO2 correlates directly with ATP production
• The higher the metabolic rate, the higher the VO2 This is now measured with a metabolic cart
• Now portable • Easiest to perform on ventilated patients• Nose clips and mouthpiece required for
spontaneously breathing patients
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Nutritional Depletion and Respiration
12 to 16 hours of insufficient carbohydrate intake will result in gluconeogenesis Process of converting muscle and enzyme
proteins into sugar This leads to functional tissue loss In starvation:
• Muscles lose endurance and strength (including those of respiration)
Noted by decreased FVC, FEV1, and DLCO Diminished immune function because antibodies are
proteins
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Nutritional Depletion and Respiration (cont’d)
Emphysema produces a catabolic state typically with weight loss even with normal caloric intake REE high in malnourished emphysemic patient Exacerbates symptoms of COPD
• Diminished respiratory muscle strength and exercise tolerance
• Compromised immune function, thus increased pulmonary infections
Increased intake of food can normalize weight• Emphysemic patients are not comfortable eating
large quantities of food
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Therapeutic Interactions of Respiration and Nutrition
Respiratory therapy may hinder nutrition Bronchodilators cause nausea Nasal oxygen interferes with smell and taste Medications can interact to render nutrients
less useful or inhibit some metabolic enzymes Intubation complicates eating process Large meals interfere with diaphragm
movement Anxiety, depression often reduce appetite
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Therapeutic Interactions of Respiration and Nutrition (cont’d)
Semistarved states can decrease hypoxic drive
Critically ill patients require constant aid Breathing: intubation, mechanical ventilation Feeding: NG tube or even total parenteral
nutrition (TPN) Matching energy and nutritional needs with
ventilatory needs can be challenging
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Respiratory System and Nutritional Needs
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Metabolism
Body energy is produced by metabolism Transfers food to ATP—body’s energy source
• Can occur by aerobic or anaerobic metabolism• Oxygen is consumed in the aerobic pathway
Very efficient yield of ATP Waste product is CO2, which is exhaled
• Anaerobic pathway occurs without oxygen Very inefficient Waste product is lactic acid; may result in lactic
acidosis
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Metabolism (cont’d)
Amount of CO2 produced by aerobic metabolism is determined by the fuel burned
Described by the RQ: CO2 production divided by oxygen consumption Fat has RQ of 0.7 Protein has RQ of 0.85 Carbohydrate has RQ of 1 Burning a combination of the above produces a
normal RQ (VCO2/VO2) of 0.8• That is 200 ml CO2/250 ml O2
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Nutritional Requirements
Basic: carbohydrate, protein, fat, vitamins, minerals, water, and O2 Carbs, proteins, fats provide energy and
building blocks Vitamins facilitate metabolic pathway reactions Minerals provide elements for molecules Water provides fluidity for blood flow and
medium for various chemical reactions Oxygen: without it everything stops
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Nutritional Requirements (cont’d)
Carbohydrate (sugar) Should be largest amount of dietary intake Complex carbs in grains, vegetables, fruits Simple sugars present in the above foods but
primarily found in refined processed foods Patients with severe COPD may do better with
a lower-carbohydrate, higher-fat diet due to reduced CO2 production
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Protein Should comprise 12% to 15% of intake Recommended daily amount (RDA) varies
• 0.8 g/kg for healthy individual • 1.2 to 1.5 g/kg for average hospital patient• 2 to 2.5 g/kg for severe catabolic patients
Nitrogen found only in protein amino acids• Quick estimate of protein catabolism is made by
multiplying blood urea nitrogen (BUN) by 6.25
Nutritional Requirements (cont’d)
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Fat Carries fat soluble vitamins: A, D, E, K
• Important for immunity, clotting, antioxidants, etc. Fats twice as calorie dense as other nutrients
• Thus efficient for increasing caloric intake for patients on fluid restrictions
Higher fat content may decrease dyspnea for COPD patients
Nutritional Requirements (cont’d)
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Vitamins Fat soluble (A, D, E, K) Water soluble (B group and C) Co-factors in enzyme systems for various
metabolic functions
Nutritional Requirements (cont’d)
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Minerals Used in chemical reactions and enzyme
systems Iron key for role in O2 transport on hemoglobin
Omega-3 useful anti-inflammatory for asthmatics
Fluid balance important for mucociliary clearance
Nutritional Requirements (cont’d)
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Methods of Meeting Nutritional Requirements
Nutritional administration route: enteral or parenteral
Enteral is preferred as most natural By mouth if possible (emphysema patient more
frequent small meals) If intubated maybe by NG tube, PEG tube
Parenteral (last resort) If GI tract not functioning, patient may require
TPN, which is IV infusion of all nutrients
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Nutritional Assessment
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Role of RTs in Nutritional Assessment
Inspection findings Cachectic patients are bony with depressed
intercostal spaces Accessory muscles are often readily visible Poor cough secondary to muscle weakness Viscous secretions may suggest dehydration
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Role of RTs in Nutritional Assessment (cont’d)
Auscultation findings Basilar coarse or fine crackles may indicate
fluid overload or loss of blood protein Wheezing secondary to food
intolerance/allergy Fine late inspiratory crackles may indicate
diminished surfactant secondary to malnutrition S3 may indicate fluid overload and CHF S4 may indicate severe anemia
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Role of RTs in Nutritional Assessment (cont’d)
Laboratory findings PFT changes: decreased FVC, FEV1, PEP,
PIP ABG changes:
• Hypercarbia with acidosis due to excessive nutrition or ventilatory failure
• Anemias decrease oxygen carrying capacity of hemoglobin and thus CaO2
• High-fat intake may cause a low PaO2 • pH alterations
Secondary to foods that are alkalotic or acidotic Lactic acidosis due to low PaO2
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Summary
O2 is crucial for the production of ATP ATP fuels all body functions
BMR can be determined if VO2 is known RT can interfere with nutrition Patients with severe COPD may do better
with higher-fat, lower-carbohydrate diets Intubated patients typically fed by NG tube TPN is used only as a last resort