Nutrient Intake Analysis (Calorie Count)

 Policy

Residents/patients will receive a Nutrient Intake Analysis, as ordered by the physician.

Effective date: ______________________________
Date revised: _______________________________
Date reviewed: Annually
Approved by: _______________________________
Issuing department: Nutritional Services
Approved for use in:  _________________________

Procedure
A Nutrient Intake Analysis is the calculation of a resident’s food and beverage intake for calories and protein for 72 hours. In addition, the analysis of other nutrients sometimes is ordered.

1. A physician’s order is obtained for a Nutrient Intake Analysis (calorie count), which is conducted for 72 hours (3 days). Extensions sometimes are ordered. Nutrient intake analysis begins with the first breakfast meal after the order is written and received by the Nutrition Department.
2. Nursing staff must contact the nutrition professional and give the resident’s name, room number, and current diet order. The diet sheet must indicate the calorie count.
3. Nursing staff will initiate the 72-hour (3-day) Nutrient Intake Analysis.
4. Nursing staff will record the resident’s food and beverage intake for each meal on the actual menu and attach it to the calorie count record sheet. It is also necessary to record all between-meal snacks/nourishments and nutrition supplements on the calorie count record sheet.
5. The nutrition professional (or approved designee) picks up the completed calorie count record sheets.
6. The nutrition professional (or approved designee) records a summary of the Nutrient Intake Analysis in the resident’s medical record.
7. The nutrition professional (or approved designee) makes recommendations in the medical record and communicates these recommendations to the physician, as per policy, if findings indicate a need for further assessment and/or interventions.
8. References to help calculate nutrient intake may include:
   1. Nutrient analysis of menu items
   2. Bowes and Church’s Food Values of Portions Commonly Used
   3. Agriculture Handbook and/or Supplements, Composition of Foods—Raw, Processed, Prepared
   4.  American Diabetes Association’s Exchange Lists for Meal Planning

Review Date 11/10
G-1450