Client history:
• General health and demographic information
• Social history
• Cultural preferences
• Health literacy and numeracy
• Education and occupation
• Knowledge, beliefs, attitudes, motivation, readiness to change, self-efficacy and
willingness and ability to make behavioral changes
• Physical activity, including activities of daily living
• Patient or family nutrition-related medical and health history
• Other medical or surgical treatments
• Previous nutrition care services and MNT recommendations
Food and nutrition-related history:
• Food, beverage and nutrient intake including energy intake, serving sizes,
meal-snack patterns, carbohydrate, fiber, types and amounts of fat, protein,
micronutrient intake and alcohol intake
• Allergies and food intolerances
• Early satiety
• Altered sense of taste (hypogeusia and/or dysgeusia)
• Dry mouth (xerostomia)
• Gastrointestinal distress (nausea, vomiting, diarrhea, malabsorption, bloating,
etc.)
• Experience with food, previous and current food and nutrition history, eating
environment, access to healthy foods and eating out.
Every patient with HF should have a clear, detailed, and evidence-based
plan of care that ensures the achievement of GDMT goals, effective
management of comorbid conditions, timely follow-up with the healthcare
team, appropriate dietary and physical activities, and compliance with
secondary prevention guidelines for cardiovascular disease. (Strong,
Imperative)
Table 1. Nutrition Assessment and Monitoring and Evaluation
(cont'd)
Nutrition Assessment
